August 02, 2009

Mango Pork Tacos

2 1/2 lbs pork loin cut into 1/2 " to 3/4" cubes
3 mangos cut into small cubes
5 cloves of garlic, chopped
2 jalapenos, seeded and chopped
2 tablespoons tomato-based salsa*
1/4 cup superfine flour (AKA Wondra or gravy flour)
1/2 teaspoon salt
1 teaspoon ground black pepper
1/2 tablespoon ground chipotle pepper
1/2 tablespoon New Mexican chili powder
1 teaspoon dried oregano
juice of a lime
juice of an orange
3 tablespoons vegetable oil

In a large bowl, mix together the flour, salt, pepper,ground chipotle pepper, chili powder and oregano. Add the pork loin cubes and toss until the pork is evenly coated with the flour and spices. Heat the oil in a wide, tall sided pot. Brown the pork on all sides in a single layer; working in batches if needed. Remove the pork from the pan and saute the garlic and jalapenos for 2-3 minutes until fragrant. Add the pork back to the pan along with the mango, lime and orange juice and the salsa. Stir the ingredients briefly and bring to a boil. Turn the heat to low, cover, and simmer for 30 minutes. Remove the cover and cook for 15 minutes on medium heat stirring occasionally until the pork is fork tender and the mixture has thickened.

*Our favorite? Mrs. Renfro's Habanero

My thoughts:
I was having a fit of food ennui so after some back and forth emails about technique my husband thankfully made this for dinner. It was so good! It is sort of riff on carnitas; cubed, browned pork with crispy edges but braised in a spicy fruity mango sauce instead of its own fat. It is so good and though thoroughly porky, not heavy or greasy. The best tacos I've had in ages, just the perfect match of fruity, spicy and meaty.