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Cuellitos de Cerdo en Chancaca
Cuellitos de Cerdo en Chancaca (pork neck in chancaca sauce) is a rich and flavorful dish where tender pork neck is braised in a sweet and savory sauce made from chancaca (unrefined cane sugar), spices, and often a touch of vinegar or citrus for balance. It's a comforting and traditional meal.
🧂 Ingrédients
- 1 kg Pork neck (or pork shoulder)(cut into large chunks)
- 200 g Chancaca (or dark brown sugar)(grated or broken into small pieces)
- 1 large Onion(chopped)
- 4 cloves Garlic(minced)
- 2 tbsp Vegetable oil
- 500 ml Beef or pork broth
- 2 tbsp Vinegar (white or apple cider)
- 1 tsp Cumin
- 1 tsp Coriander powder
- 2 whole Cloves
- 1 small Cinnamon stick
- 1 Bay leaf
- to taste Salt and black pepper
- for garnish Fresh parsley or cilantro
👨🍳 Instructions
- 1
Pat the pork chunks dry with paper towels and season generously with salt and pepper.
- 2
Heat the oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Sear the pork chunks on all sides until well-browned. Remove the pork and set aside.
- 3
Add the chopped onion to the pot and sauté until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
- 4
Stir in the cumin, coriander, cloves, and cinnamon stick. Cook for 30 seconds, stirring constantly, until fragrant.
- 5
Return the pork to the pot. Add the chancaca, broth, vinegar, and bay leaf. Stir to combine, ensuring the chancaca begins to dissolve.
- 6
Bring the liquid to a simmer, then reduce the heat to low, cover the pot, and let it braise for 2.5 to 3 hours, or until the pork is very tender and easily pulls apart.
- 7
About 30 minutes before the end of cooking, remove the lid to allow the sauce to thicken. If it's still too thin, you can remove the pork and reduce the sauce further on the stovetop.
- 8
Remove the whole cloves, cinnamon stick, and bay leaf before serving.
- 9
Serve the pork with the chancaca sauce spooned over. Garnish with fresh parsley or cilantro.
💡 Conseils de pro
- ✓Pork shoulder can be used as an alternative to pork neck, but may require a slightly shorter cooking time.
- ✓Taste the sauce towards the end of cooking and adjust seasoning, adding more chancaca for sweetness or vinegar for acidity.
- ✓This dish is excellent served with white rice, boiled potatoes, or llajua.
✨ Idées de variations
Inspiration pour votre propre version de cette recette
- Add a pinch of chili powder or a dried chili to the braising liquid for a touch of heat.
- Include a splash of red wine along with the broth for added depth of flavor.
- A tablespoon of soy sauce can be added for an umami boost.