Photograph of the finished Chilorio con huevo

Mexico · Thịt heo xé xốt ớt với trứng Chilorio

Chilorio con huevo

3 hr Hands-on time
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Pork belly Pork belly 1.6 kg
  • Photograph of Mexican dried chillies Mexican dried chillies 160 g
  • Photograph of Chicken eggs Chicken eggs 8
  • Photograph of Rice vinegar Rice vinegar 100 ml
  • Photograph of Fennel seeds Fennel seeds 24 g
  • Photograph of Coriander seed powder Coriander seed powder 20 g
  • Photograph of Garlic Garlic 32 cloves
  • Photograph of Pork fat Pork fat 200 g
  • Photograph of Tortilla Tortilla 16 leaves
  • Photograph of Salt Salt 32 g

Method

  1. 1 Simmer pork belly in water with salt and garlic for 90 minutes until the meat is tender and falls apart.
  2. 2 Shred the meat and fry it in pork fat for 12 minutes until the meat strips are crispy.
  3. 3 Soak dried chilies and then grind them with vinegar, garlic, cumin seeds, and coriander seeds to make a thick sauce.
  4. 4 Pour the sauce over the meat in the pan and simmer for 20 minutes until the sauce coats each strand of meat.
  5. 5 The dish must be completely dry to keep well; if it's still wet, it's not chilorio.
  6. 6 Beat the eggs in the pan with the meat and stir for 90 seconds, then wrap in corn tortillas.

With an appliance

  • Pressure cooker 1 hr 40 min

    Replace step 1: high-pressure cooking for 35 minutes, then release the pressure naturally, and then fry and make the sauce as usual.

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