Tray Of Mini Chimis (carnitas) Recipe
Make Tray Of Mini Chimis (carnitas) Recipe in just 3h 20m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Carnitas
Sauces & Pickles
Slaw & Buns
Method
Carnitas
- 1
Season and sear
Pat pork pieces dry. Toss with salt, pepper, cumin and oregano so all sides are lightly coated. Heat a large Dutch oven or heavy oven-safe pot over medium-high heat and add 1 tbs oil or lard. Working in batches so you don’t crowd the pan, sear the pork pieces until deeply browned on all sides (about 3–4 minutes per side). Transfer seared pork to a plate.
- 2
Build the braise
Lower heat to medium. Add the remaining 1 tbs oil to the pot and lightly sauté the smashed garlic and quartered onion for 1–2 minutes just to release aroma (do not brown). Return all pork to the pot, nestle in bay leaves, pour in orange juice and 250 ml water so liquid comes about halfway up the meat (do not fully submerge). Bring to a gentle simmer.
- 3
- 4
Shred and crisp
Remove pot from oven. Using two forks, shred pork in the braising liquid, lifting pieces onto a rimmed baking sheet. Reserve about 60–80 ml of braising liquid. Spread shredded pork in an even layer on the sheet; drizzle with a little reserved braising liquid and the remaining oil or lard. Broil on high (or sear in a hot skillet) for 5–8 minutes, stirring once, until edges are browned and crispy. Taste and adjust salt. Keep warm.
Sauces & Pickles
- 5
Make chimi-style sauce
In a bowl whisk together mayonnaise, ketchup, apple cider vinegar, finely minced garlic, dried oregano, hot sauce, 1/2 tsp salt and 1/4 tsp black pepper until smooth and well combined. Taste and adjust acidity or heat. Transfer to refrigerator to chill while you finish other components.
- 6
Quick-pickle the red onions
Place thinly sliced red onion in a heatproof jar or bowl. In a small saucepan combine 120 ml apple cider vinegar, 120 ml water, 1 tbs sugar and 1 tsp salt. Warm until sugar dissolves (do not need to boil). Pour hot brine over onions, press to submerge, cool to room temperature, then refrigerate at least 15 minutes (longer improves flavor). These will keep refrigerated for several days.
Slaw & Buns
- 7
Prepare slaw
In a medium bowl toss shredded cabbage, grated carrot and chopped cilantro with 2 tbs lime juice and 1/2 tsp salt. Taste and adjust salt or lime. Keep refrigerated until assembly; drain any excess liquid before using so slaw doesn’t make buns soggy.
- 8
Assembly
- 9
Build the mini chimis
Spread about 1 tsp of chimi sauce on the bottom half of each toasted bun. Add a small handful (about 30–40 g) of the crispy carnitas, top with 1–2 teaspoons of quick‑pickled red onions, and a small mound of slaw (about 1 tablespoon). Finish with a little extra chimi sauce on the top bun or a sprinkle of chopped cilantro. Close and press lightly.
- 10
Serve
Arrange mini chimis on a tray. Garnish with lime wedges and extra cilantro. Serve immediately while carnitas are warm and edges are crisp. Leftover components (carnitas, sauce, pickles, slaw) can be stored separately in the refrigerator for up to 3 days.