Carnitas De Pancita Recipe
Kilgus Farm pork belly carnita bites, napa cabbage adobado classic encurditos
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Ingredients
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Pork Belly Carnitas
Napa Cabbage Adobado
Classic Encurditos
Method
Pork Belly Carnitas
- 1
Prepare the Pork Belly
Start by seasoning the pork belly with salt, black pepper, cumin, garlic powder, and onion powder. Rub the spices all over the pork belly to ensure it's well coated.
- 2
Cook the Pork Belly
Place the seasoned pork belly in a large pot or Dutch oven. Add lime juice, orange juice, and bay leaves. Cover with water until the pork is submerged. Bring to a boil, then reduce to a simmer. Cook for about 2-3 hours, or until the pork is tender and easily pulled apart.
- 3
Shred the Carnitas
Once cooked, remove the pork belly from the pot and let it cool slightly. Shred the pork using two forks. Set aside.
Napa Cabbage Adobado
- 4
Prepare the Napa Cabbage
Remove the outer leaves of the napa cabbage and cut it into quarters. Remove the core and slice the cabbage thinly.
- 5
- 6
Toss Cabbage with Adobo
In a large bowl, toss the sliced napa cabbage with the adobo sauce until well coated. Allow it to marinate for at least 30 minutes.
Classic Encurditos
- 7
- 8
- 9
Pickle the Vegetables
Place the sliced vegetables into a jar or container. Pour the hot pickling liquid over the vegetables. Allow them to cool to room temperature, then refrigerate for at least 2 hours before serving.