Cochinita Pork. Orange. Chili. Pork. Tomato. Bay.

I was eating a Burrito called “cochinita” on my lunch at work.  They said that they steeped the slow cooked pork in orange juice.  It had made it soft and beautiful and punchy.

I thought it’d be cool if I could incorporate that idea into a stew.  So that’s what I did.

Warming, aromatic and zingy, this is one pot is a stew with a slightly unusual twist.  It’s good for dinner parties, as people say “ooh, orange and pig. cool”.

I use a cheap bit of pork, like shoulder, that benefits from cooking slow.  It goes all pulled pork style, a la mexican restaurants or the Graceland of unctuous pig, Bodean’s.

This one is dedicated to “El Burrito” on Charlotte Place – you may not be as fancy as “Benito’s Hat”, but I think you’re better.

Marinate the diced pork in the juice and zest of the oranges and some sage.

Sweat onions and carrot with garlic.

Add a glass of white wine (or a little dry sherry would be very good) and cook this off.

Add the pork and orange, and chopped tomatoes (and maybe real), chili, bay, and a little stock.

Cover and cook for 3 hours or so if you can at about 160.

Towards the end I add in chick peas, and spinach or curly kale.

I also finish with a bit more sage and fresh chili.


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