Name: Orange-braised pork neck tortillas
Prep time: 15 min
Cook time: 3 h 40 min
Total time: 3 h 55 min
Yield: 8 servings
Cuisine: Latin American
Ingredients: 1 kg Pork; 6 Garlic cloves; 1 Orange; 0.5 tsp Ground cinnamon; 0.5 tsp Caraway seeds; to taste Chili peppers; 3 Bay leaves; 100 ml Vegetable oil; 1 tsp Salt; 1 tsp Black pepper

Instructions

Tip: tap a step to mark it as done.

Cut the pork neck into large cubes, approximately 5 × 5 cm.
Place the meat in a bowl and add the salt, black pepper, cinnamon, caraway seeds, chili, bay leaves, whole garlic cloves, approximately 3 strips of orange peel, the juice of the whole orange, and the oil.
Toss everything together and transfer to a roasting pan with a lid.
Cover the roasting pan and place in an oven preheated to 130 °C (265 °F) for 3.5 hours.
Drain the braised meat, reserving the pan juices for drizzling, and return the meat to the roasting pan.
Drizzle the meat lightly with the reserved pan juices and place under a preheated broiler for about 10 minutes, until the pieces are crisp on the surface.
Arrange the meat in the center of each tortilla, sprinkle with chopped cilantro and onion, and drizzle with lime juice.

Tip: Cut thin strips of orange peel, taking only the orange layer, as the white pith underneath would make the pan juices bitter. Spoon off any fat that rises to the surface of the reserved pan juices.

Nutrition facts

Approximate values per serving, calculated from the ingredients

Energy: 365 kcal
Protein: 25 g
Carbohydrates: 3.8 g
of which sugars: 1.8 g
Fat: 27 g
of which saturates: 6.6 g
Fiber: 0.7 g
Salt: 0.9 g

Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.

This recipe was translated from the Slovak original: Dusená bravčová krkovička s pomarančom v tortille