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Cochinita a la Tulum
Cartagena — Mother recipe · en it
A traditional Cartagena dish that combines sweetness and acidity for a delicious result.
⏱️ 10 min prep + 230 min cottura · 4 porzioni · media
Ingredients
- 4 lbs of pork, cut into pieces
- 1 liter of water
- 2 tablespoons of dried chili pepper
- 1 tablespoon of black pepper
- 3 onions, sliced
- 2 cloves of garlic, cubed
- 1 lemon
- 3 tablespoons of wine vinegar
- 1 tablespoon of sugar
- 2 tablespoons of olive oil
- 1 tablespoon of salt
- 1 bay leaf
Method
- In a large pot, add the water, dried chili pepper, black pepper, salt, and bay leaf. Bring to a boil.
- Add the pork pieces and cook on medium heat for 1 hour.
- Add the onions and garlic and cook for an additional 30 minutes.
- Add the lemon, wine vinegar, sugar, and olive oil. Stir well.
- Continue cooking on low heat for 2 hours, until the pork is tender.
- Serve hot, garnished with lemon slices.
The story
Cochinita a la Tulum is a dish that originated in the Cartagena region, where the use of local spices and ingredients has given birth to this unique adaptation of Spanish cuisine to the tropical climate.
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