Svinekjøtt braisert med chili
Added by Eirik Strand
Slow-braised pork shoulder with dried chilies and beer, perfect for tacos, enchiladas, or salads. Freezes well for up to 2 months. Salt the meat the day before for the best flavor — it only takes a minute of prep.
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Ingredients
1.8 kgboneless pork neck
salt
1garlic headhalved
neutral oilfor searing
2medium onionsliced
800 gcanned tomatoeswith juice
2 tbspcumin seedsor 1 tbsp ground cumin
3dried chiliesGuajillo, New Mexico, Anaheim, or ancho — stemmed, seeded, and rinsed
450–675 mllager or pilsner
55 gcilantroroughly chopped, for garnish
Instructions
1
The day before cooking, rub the pork generously with salt. Cover and refrigerate overnight.
2
Preheat the oven to 160°C (320°F). Trim any roots from the garlic head and slice it crosswise into thin rounds.
3
Heat a large cast-iron Dutch oven over high heat. Add oil and brown the pork on all sides until well colored, about 10 minutes. Remove the meat and set aside.
4
Reduce heat to medium. Add the onions and garlic, and cook until soft and golden, about 5 minutes. Add the tomatoes, cumin seeds, dried chilies, and beer. Return the pork to the pot — the liquid should come about 4 cm up the sides of the meat.
5
Bring to a boil, cover, and transfer to the oven. Braise for 3.5-4 hours, checking every 30 minutes to adjust the liquid level.
6
Remove the meat from the pot and let it rest. Strain the sauce and discard the garlic pieces. Skim the fat from the surface.
7
Serve the pork whole or pulled, combined with the sauce for tacos or enchiladas. Garnish with roughly chopped cilantro and serve with salsa or lime wedges.
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