Ready to test your cooking skills? Then get ready t0 slow-cook your way through Sydney’s restrictions with this Confit Pork Carnitas recipe.
Right about now, whether you’re a Sydneysider or not, most of us are missing heading to our favourite restaurants and bars – between the bustling atmosphere, the smells, the drinks, the views and, of course, the delectable meals.
But, what if we told you that you could enjoy restaurant quality meals in the comfort of your own home? Putting your cooking skills to the test, The Butler in Potts Point is helping us do just that. And, thankfully, head chef Amber Doig has shared the recipe to their slow-cooked Confit Pork Carnitas. Just pop on some music, shake up a few cocktails and you’ll be in for a treat!
Of course there are some things that just won’t be the same. And, for The Butler, it’s their eclectic venue. Nestled in the back streets of Potts Point, The Butler is renowned for their high ceilings, botanical wall coverings and luxurious dining space with a covered terrace overlooking the CBD.
With an Ibero-American focused menu, this weekend why not bring The Butler to your home with their Confit Pork Carnitas recipe shared exclusively with Hunter and Bligh?
Duration: 12 hours to cure + 3.5 hours | Difficulty: Medium | Servings: 6-8
INGREDIENTS
2 kilogram pork shoulder (bone out and skin off, cut into fist-sized chunks)
For the Brining Solution:
2 litres water
100g salt
5 garlic cloves
5g corriander seeds
5g cumin seeds
3 bay leaves
10 garlic cloves
For the Braising Liquid:
2 cinnamon quills, toasted
4 star anise pods, toasted
5g peppercorns, toasted
4 guajillo chillies, toasted whole
2 tomatoes, halved
2 oranges, halved
1 carrot, roughly chopped
1 lime, halved
4 bay leaves
15g Mexican oreano
250mL orange juice
250mL white wine
To Serve:
Flour or corn tortillas
Lime wedges
Shaved or diced white onion
Shaved radishes
Fresh coriander
Salsas and Mexican-style condiments
METHOD
1. Combine brining solution ingredients in a large container or pot. Stir well to dissolve salt. Submerge pork pieces in brine, cover, refrigerate and allow to cure for 12 hours.
2. Preheat oven to 165°C (no fan). Remove the pork from brine and allow to drain. Place pork in a 6-8 litre deep roasting dish.
3. Add all braising liquid ingredients to the pork, ensuring meat is covered entirely by liquid. Place in preheated oven and cook for three-and-a-half hours or until pork is tender. Remove from the oven, remove foil and allow to rest for 30 minutes.
4. Remove pork from braise. Strain and reserve stock, which can be used for another braise (the fat can also be used for cooking, and the broth can be used as a flavour enhancer for soups or sauces).
5. Heat a skillet or heavy-based pan (cast iron or similar) over medium heat with a little vegetable oil. Fry the pork pieces in batches until the meat is crispy in parts, shredded slightly and heated through. Check the flavour, and add more seasoning if necessary.
6. Place the pork on serving platter. Arrange salsas, shaved onions, fresh coriander, lime and any other condiments in serving bowls next to the platter. To finish, warm a stack of soft tortillas in a hot pan (10-12 seconds on each side). Keep warm in a cloth napkin, tea towel or another improvised tortilla holder.
7. Assemble tacos and pair with a good-quality Mexican beet and this original Cointreau margarita recipe.
For a quick and easy dinnertime recipe, why not try Sydney’s Bopp & Tone’s Char-Grilled Australian King Prawns Recipe? Or, to support local, check out these 10 Sydney Bars with Ready-Made Cocktails for Takeaway and Delivery.
