Alcaparrado
Serves 2
30 mins prep
40 mins cook
70 mins total
Session 5 of Mexican school we made traditional Virreinal Mexican cooking. This is a combination of Spanish with prehispanic cooking. We made a carrot cake, manchamanteles, alcaparrado, and Bunuelos.
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Cook the pork chunks in the instant pot with a cup of water on high pressure for 30 minutes, or in a lidded pot for 1 hour. Drain and set aside. In a large deep pan on medium heat, add the butter and wait for it to melt. Brown the pork for a total of 10 minutes, flipping frequently. Reserve and set aside. In the same pan add the bread and toast it if you haven’t already. Remove and set aside. In a blender, add the capers, tomatoes, garlic, cumin, cloves, peppercorn, nutmeg, white wine and vinegar. Add the bread as well and blend. Add water as necessary but keep the sauce thick. Pour this sauce back into the pan as well as the saffron and oregano. Bring to a simmer. Add the pork back into the sauce and cook until the sauce begins to thicken and the pork reaches 145°F internal temperature. When serving, drizzle with olive oil and garnish with olives, tornachiles and Jamon.
