CARNITAS (BRAISED & FRIED PORK)

SERVES 8–12

This twice cooked pork dish is amazing. You can serve it a bit chunky after it comes out of the oven or you can shred it. I also like to fry it rather than roast it once it has had its first cook.

1 kg (2 lb 4 oz) fatty pork shoulder, cut into 4 cm (1½ inch) dice

½ orange, halved

2 bay leaves

1 white onion, thinly sliced

3 tablespoons vegetable oil

5 garlic cloves

1 tablespoon sweetened condensed milk

1 teaspoon dried oregano

sea salt, to taste

fresh tortillas, to serve

guacamole, to serve

sour cream, to serve

cabbage and onion salad, to serve

Place all the ingredients and 500 ml (17 fl oz/2 cups) water in a wide heavy-based saucepan and bring to the boil. Reduce the heat and simmer, uncovered, skimming the surface regularly, for 1½ hours or until tender.

Preheat the oven to 220°C (425°F/Gas 7).

Place the pork and fat in an ovenproof dish and roast, uncovered, in the oven for 20 minutes or until browned.

Transfer to a serving plate or bowl and serve with the tortillas, guacamole, sour cream and salad.