Braised Pork Belly Carnitas with Jicama Tortillas
Slow-braised pork belly finished under a broiler for maximum crispiness, served on hand-sliced jicama rounds.
Total
3h 30m
Prep
30 min
Cook
3h
Serves
4
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Recipe serves 4
Ingredients
- 2.5 lbs Pork Belly
- 2 large Jicama
- 0.25 cup Lard
- 1 tbsp Cumin
- 1 tsp Dried Oregano
- 0.5 cup Fresh Cilantro
- 4 whole Radishes
Instructions
- 1
Cube pork belly and season heavily with cumin, oregano, and salt.
- 2
Braise in a heavy Dutch oven at 300F for 2.5 hours until tender.
- 3
Peel jicama and use a mandoline to create paper-thin 'tortillas'.
- 4
Drain pork and sear in a hot skillet with lard until edges are crispy.
- 5
Prepare a fresh salsa verde or use chopped cilantro and onions for garnish.
- 6
Serve the crispy pork on jicama rounds with sliced radishes.
Nutrition per serving
Calories
650
33% of a 2,000 kcal day
| Protein | 32 g |
| Carbohydrate | 9 g |
| Fat | 54 g |
| Fiber | 4 g |
| Sugar | 2 g |
| Sodium | 820 mg |
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