Also known as Cuche filling, this Mexican dish originally from Tecpan de Galeana, is a real delight that usually eats above all Sundays, since it is a typical food of the hangover days after a weekend of party. Guerrero style pig, usually prepare one day in advance when preparing in a traditional way since the more golden the pork is the more flavor, that is where the secret of the best chuche is.
| 🚻 4 Diners | 🕘 45m | 🍵 Between | 🤯 Medium |
| Guerrero style pork filling ingredients: |
| 1 kilogram of pork (pork) 1 unit of sancocho or parchment (leather to make chicharrón) 1 pinch of thyme, improveana, laurel, ginger, cumin, pepper, cinnamon, nail, oregano, onion and garlic 1 unit of pineapple, pineapple pineapple cup and carrots in cubes 1 jet of lemon and pineapple vinegar. 1 cup of raisins 1 Pork butter bar |
| ADDITIONAL CHARACTERISTICS: MIDDLE COST, |
Guerrero style pork filling ingredients:
1. Grind herbs and spices with onion and garlic. Then, marinate the meat with it and let stand for 24 hours adding vinegar and salt, so that it is impregnated well from the aromas.
2. The next day, cook the sancocho in an express pot for 5 minutes and cool. Apart, chop the fruits and vegetables at bite size. Place fruits and vegetables with butter at the bottom of the casserole along with a little vinegar and salt.
3. Place the marinated meat above the vegetables and fruits in the form of layers. Preheat the wood oven up to 400ºC. Cover the meat with the precooked sancocho and spread it with lemon juice to brown.
4. Place all the wet and salty bright paper (on the casserole). Bake the pork filling over high heat (400ºC) for 3 hours, and 2 hours over low heat, 180ºC.
5. Accompany the pig filling with white bread and red wine or serve on corn tortillas. Bon Appetite!
