Carnitas Alaska Recipe

Prepare and Season

Pat pork belly cubes dry with paper towels. In a large bowl, toss pork with 2 tbs kosher salt, 1 tsp black pepper, and 1 tsp dried oregano until evenly coated.

In a heavy Dutch oven or large ovenproof pot, arrange the seasoned pork in a single layer. Add smashed garlic, quartered onion, and bay leaves around the meat. Pour in orange juice, lime juice and 2 cups water — liquids should come about halfway up the meat. Cover pot with lid.

Bring to a gentle simmer over medium heat on the stovetop. Once simmering, reduce heat to low and braise gently for 2 to 2.25 hours, or until pork is very tender and connective tissue begins to break down. Check once halfway to skim excess foam or fat if desired.

Remove lid and increase heat to medium; reduce remaining braising liquid until just a thin glaze coats the pork (about 10–15 minutes). Carefully transfer pork pieces to a rimmed baking sheet, reserving 1/2 cup of braising liquid and discarding bay leaves and large onion pieces.

Preheat oven broiler to high (or oven to 240°C / 475°F). Toss pork pieces with 2 tbs vegetable oil and spread in a single layer. Broil or roast until edges crisp and caramelize, about 6–10 minutes, turning once, watching carefully to avoid burning. Remove when nicely browned and crisp in places.

Toast chiles briefly in a dry skillet over medium heat, 10–20 seconds per side, until fragrant but not burned. Transfer chiles to a bowl and cover with 2 cups hot water; soak 15 minutes until softened. Reserve 1/2 cup of soaking liquid.

Drain chiles and place in a blender with chipotle in adobo, tomato paste, 3 tbsp white vinegar, 3 peeled garlic cloves, 1 tsp kosher salt, 1 tsp ground cumin, 1 tsp smoked paprika, 1 tsp brown sugar and 1/2 cup of the chile soaking liquid. Blend until very smooth, adding additional soaking liquid or water a tablespoon at a time to reach a thick sauce consistency.

Taste and adjust for salt, acidity or heat. If you prefer a looser sauce, thin with up to 2 tbsp of reserved braising liquid from the pork. Warm 1/2 cup of the finished adobo gently in a small saucepan and spoon over finished pork just before serving, or toss a portion of pulled pork with the adobo for deeper flavor.

In a blender or food processor, combine peeled avocados, 1/2 cup sour cream, 2 tbsp lime juice, 2 tbsp olive oil, 1 tsp kosher salt and 1–2 tbsp milk or buttermilk. Purée until completely smooth and airy. Adjust texture with additional milk 1 tsp at a time to reach a pipeable mousseline consistency.

Fold in finely chopped chives. Taste and adjust seasoning with more lime or salt. Transfer to a piping bag or squeeze bottle and refrigerate until service.

Slice jalapeños roughly (remove seeds for milder result). In a small saucepan over medium heat, combine 1/2 cup granulated sugar and 2 tbsp water. Cook without stirring until sugar melts and begins to turn amber (watch carefully to avoid burning).

Immediately add sliced jalapeños and 1/2 cup white wine vinegar (careful — it will steam). Stir and reduce heat to medium-low; simmer until jalapeños are soft and the syrup is slightly thickened, about 6–8 minutes.

Remove from heat and stir in 1 tbsp fresh lime juice and 1/2 tsp kosher salt. Transfer to a blender and purée until smooth for a uniform gastrique, or leave slightly chunky if preferred. Strain through a fine-mesh sieve for a silky finish. Cool to room temperature.

If using, warm corn tortillas in a dry skillet or wrapped in foil in a low oven. Reheat pork briefly in a hot skillet 1–2 minutes to bring back surface crisp.

To assemble tacos or plated portions: spread a smear of avocado mousseline on the tortilla or plate, place 2–3 pieces of crispy carnitas on top, drizzle sparingly with adobo clásico and dot or lightly drizzle jalapeño gastrique to taste.

Garnish with cilantro leaves, pickled red onion, and a squeeze of lime. Serve immediately with extra adobo and gastrique on the side.