Ingredients to make Guerrero Style Pork Stuffing:
- 1 kilogram of Pork meat (pork)
- 1 unit of Sancocho or parchment (leather to make pork rinds)
- 1 pinch of Thyme, marjoram, bay leaf, ginger, cumin, pepper, cinnamon, cloves, oregano, onion and garlic
- 1 unit of Pineapple, prunes
- 1 cup of Pineapple and cubed carrots
- 1 squeeze of lemon and pineapple vinegar
- 1 pinch of salt
- 1 unit of brown paper (KRAFT: moistened with brine and buttered)
- 1 cup of Banana
- 1 cup of Raisins
- 1 bar of lard
How to make Guerrero Style Pork Stuffing:
- Grind the herbs and spices with the onion and garlic. Then, marinate the meat with it and let it rest for 24 hours, adding vinegar and salt, so that it is well impregnated with the aromas.
- The next day, cook the sancocho in an express pot for 5 minutes and cool. Separately, chop the fruits and vegetables to bite size. Place the fruits and vegetables with butter in the bottom of the casserole along with a little vinegar and salt.
- Place the marinated meat on top of the vegetables and fruits in the form of layers. Preheat the wood oven to 400ºC. Cover the meat with the pre-cooked sancocho and spread it with lemon juice so that it browns
- Place on top of all the wet and salty brown paper (on top of the casserole). Bake the pork filling on high heat (400ºC) for 3 hours, and 2 hours on low heat, 180ºC.
- Accompany the pork filling with white bread and red wine or serve on corn tortillas. Bon Appetite!
