Pork Belly in any form or shape, what’s not to love
For today’s early lunch, I prepared these simple yet mouthwatering, great looking carnitas. (I have been up since 4.00am, so 10.30am seemed like a good time for a good meal). I enjoyed them with flour tortillas, guacamole, salsa mexicana, sour cream and a cold ”Negra Modelo“. Now, after posting this, a ” Siesta ” in the back of the house under the cool mist of the lake fountain, Bella chasing geckos, I’ll be having a few more negra modelos and a bit of a nap. Aaaaaa…….Life is Good !
Pork belly, cut into cubes
Bell peppers, diced
Chicken stock, substitute with other stock if preferred
Lard, to saute ( same as you use to make your tortillas)
Saute pork until golden brown, add onions and most of the peppers, saute until translucent. Add garlic and cumin, saute until fragrant. Add most of your tomatoes, stock and seasoning and simmer until pork is very soft and falls apart under pressure. Now add the remaining peppers and tomatoes for eye appeal (color) when serving . Simmer for two more minutes, remove from heat. At this point you can either pull the meat apart or serve in cubes as is.
Serving suggestions: See pictures.
Bon Appetit ! Life is Good !