- 2 lb 4oz/1kg of pork, such as lean belly
- 1 onion, chopped
- 1 garlic bulb, cut in half
- 1/2 tsp ground cumin
- 2 meat stock cubes
- 2 bay leaves
- salt and pepper
- fresh chili strips, to garnish
- salsa of your choice, to serve.
1. Place the pork in a heavy-bottom skillet with the onion, garlic, cumin, stock cubes and bay leaves. Add just enough water to cover. Bring to a boil, then reduce the heat to very low. Skim off the foam and scum that forms on the surface.
2. Simmer very gently for 2 hours, or until the meat is cooked through and tender. Remove the skillet from the heat and let the meat cool in the cooking liquid.
3. Remove the meat rom the skillet with a slotted spoon. Cut off any rind (roast separately to make cracklings). Cut the meat into bite-size pieces and season to taste with salt and pepper. Reserve 1.5 cups of the cooking liquid.
4. Brown the meat in a heavy-bottom skillet for 15 minutes to cook out the fat. Add the reserved cooking liquid and reduce. Cover and cook for an additional 15 minutes, turning meat occasionally.
5. Transfer the meat to a serving dish and garnish with chili strips. Serve with salsa. Enjoy this low-carb high protein Mexican carnitas recipe.