Asado Pork

Charmaine Lu -
  • 500g pork shoulder, cut into chunks
  • 2 tbsp oil
  • 2 bay leaves
  • 6 allspice berries
  • Pinch of orange zest
  • 4 ancho chillies, deseeded and toasted for 3 mins
  • 4 guajillo chillies, deseeded and toasted for 3 mins
  • 3 garlic cloves
  • 2 tbsp mixed chopped celery, onion and red capsicum
  • 1 tsp dried oregano
  • Chopped coriander
  • Place the pork in a casserole and cover with water. Add the bay, allspice, orange zest and some salt and pepper, then cook for 45 mins or until the water has evaporated and the meat is tender. Add the oil and cook the pork until browned all over. Meanwhile, cover the toasted chillies in 500ml boiling water and soak for 20 mins, then drain and reserve the soaking water.
  • Pour almost all the soaking water into a blender and add the chillies, some seasoning, the chopped celery, onion and capsicum and the oregano. Blitz until a very smooth sauce is made. Pour the sauce over the pork in the casserole and gently cook for about 20 mins or until nicely thickened. Sprinkle with coriander and serve with warm tortilla.
80 mins
4 serving