Chilorio con huevo

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.