Comments on Gastronomy Domine: Carnitas

Pretty darn good in general. ESPECIALLY good for a...

2009-03-07T08:40:00.000Z

Pretty darn good in general. ESPECIALLY good for a limey.

The lard apologia was sort of sickening, but I'm happy to blame that on your legal department.

High animal fat diets are superior for human healt...

2008-08-30T03:02:00.000+01:00

High animal fat diets are superior for human health. When will people learn not to follow the dogma? At least it lowers fatty meat prices.

i've never seen it done this way! i love the fasc...

2008-05-13T20:21:00.000+01:00

i've never seen it done this way! i love the fascinating variety.

my Cuban/Puerto Rican sister-in-law always does it this way: take a whole pork loin (i think that's the cut she uses) and bake it in the oven on like 400F until it's tender inside & getting crispy outside. (she leaves it to sit in the puddle as it cooks, i raise it on a rack & then drain before step two) step two is to take the meat and hack it off the bone into a zillion little shreddy pieces and put it on the stove top in a cast iron pan and fry it in its own grease (or some of it, in my case) until it gets crispy all over. it's all about the crispy little fried bits, really. cilantro (fresh coriander), chopped onions, avocado, sour cream, and in my case lots of salsa fresca & lemon juice are added to taste.

Thank you, Ms Homesick! Your blog is just lovely, ...

2007-09-20T18:49:00.000+01:00

Thank you, Ms Homesick! Your blog is just lovely, by the way - I've popped it on my blogroll.

Yea! A carnitas recipe that does it the authentic ...

2007-09-20T18:44:00.000+01:00

Yea! A carnitas recipe that does it the authentic way. I wish people weren't so put off by lard-- it's a great fat. Matter of fact, I just rendered my own lard for the first time a couple of weeks ago. It was so easy, I can't wait to do it again! (Plus, you have a pot filled with crispy, puffy cracklings afterwards.)