Go to the Recipe: Kung Pao Carnitas
The recipe never uses the radishes or green onion from step 6, though I do seem them in the picture.
- originally posted by Missing somethng
Whoops. Thanks for catching the error. I will fix this. The green onions and radishes are used to garnish the final dish at the last moment.
Fixed now. Thanks for the catch.Chris
I tried this as written and it was good but then I tried a twist which I like even better. Instead of frying/crisping the pork I cooked it sous vide a la concinita pibil style. In the finished dish the meltingly creamy texture of the pork now adds a textural contrast to the crispy pork belly and szechuan peanuts. I think it's a more interesting experience. Best, Skip
- originally posted by Skip Julius
Awesome skip. If you have photos, we'd love to see them posted on the forum.
Can we get an awesome tortilla recipe? There are so many duds out there, maybe you guys can figure it out
hey
you can;t really call them carnets, just because you're using achiote. that would be something else like taco al pastor.
carnets are confit, with sugar, milk and other spices, not achiote and chipotle
For a good tortilla two things are necessary. First a good corn. I would never use the yellow one for tortillas. Second, to do the nixtamalización correctly. Remove the grains of the corn, clean them and weight them. Weight 3 times that weight in water. Weight 2-3% of calcium oxide (buy it in any construction shop). Bring water to boil, dissolve calcium oxide, bring again to temperature, add the grains, (temperature should be around 92 degrees celsius) cook/boil until grains are gelatinized on the outside, time varies a lot depending on the corn. Remove from heat and let rest 12 hours, discard the cooking liquid and rinse the grains, remove the skin from the grains and grind to a dough.
I have to agree. Unfortunately this recipe looks a lot like the one in TMC(AH), books that are a bit disrespectful to traditional recipes and origins on their quest for modernism. This recipe, for example, is so far away from carnitas that no mexican would recognize them as such. It is much more close to cochinita pibil, in the meat texture. Another example, the piquin chile and cayenne pepper which are said to come from the USA, even though their origins are Tabasco, Mexico and central America, respectively. I also have to add that carnitas are confit meat in lard, not milk and withoug sugar. Some people add a bit of water at the middle of the cooking process.
awesome dude! thank you all!
