Pork Recipes
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Pork
Enchiladas | 3 ½ pounds | boneless pork shoulder |
| 1 14-ounce can | chicken broth |
| ½ cup | onion (chopped, 1 medium) |
| 6 cloves | garlic (minced) |
| 1 tablespoon | ground cumin |
| 3 teaspoons | hot chili powder (or ground chipotle chile pepper) |
| 1 teaspoon | salt |
| 3 10-ounces cans | enchilada sauce |
| 1 tablespoon | snipped fresh cilantro |
| 1 4-ounce can | green chile peppers (diced) |
Pork
Belly
| 1.2 kilograms | pork belly (free range) |
| add | sea salt (and freshly cracked pepper) |
| 2 | fennel bulbs (chunky chopped) |
| 5 sprigs | thyme |
| 2 heads | garlic (cut in half, skin still on) |
| 6 | star anise |
| 2 tablespoons | fennel seeds |
| add | olive oil |
| 1 tablespoon | paprika |
| 300 milliliters | chardonnay |