Slow-Roasted Pork Belly Carnitas with Jicama Tortillas

Ingredients

• 1.5 kg Pork Belly
• 500 g Lard
• 3 pieces Dried Ancho Chilies
• 1 piece Cinnamon Stick
• 1 large Jicama
• 1 tsp Cumin Seeds
• 2 pieces Lime

Instructions

1. 1

   Cure pork belly with salt and cumin for 2 hours.

2. 2

   Melt lard in a heavy dutch oven and submerge pork belly with cinnamon and chilies.

3. 3

   Confit in the oven at 275°F for 3.5 hours until tender.

4. 4

   While cooking, use a mandoline to slice jicama into paper-thin rounds; soak in ice water.

5. 5

   Remove pork, crank heat to 450°F, and crisp the skin for 15 minutes.

6. 6

   Shred the meat and serve inside the jicama rounds with fresh lime and cilantro.