Recipe: Mark Miller's Pork Chuleta

This recipe comes from Mark Miller's new book, Tacos. It's a pork filling for tacos, but it can also stand on its own and be served over polenta or rice, or over mashed or baked potatoes. Mark says, "It is important not to overcook the pork or it will be dry and chewy." The cut he chose is loin, for ease in preparation, and he leaves any fat on the loin to make it moist. For very lean pork, brining it is a good idea. For the brine, combine 8 cups of water, 2 tablespoons kosher salt, 1/2 cup plus 2 tablespoons sugar, and 1 head of garlic, halved, for 2 hours. It will make any cut of pork "juicier and give it a nice aroma," he says.

Created for the 11 3/4" Le Creuset Skillet this recipe is courtesy of Le Creuset.
Serves 6-8

Directions:

1. Mix the ground coriander, cinnamon, salt and pepper together in a large bowl. Add the pork slices and toss together with your hands, being sure to coat the pork evenly.
2. Place the skillet over medium heat and heat the oil. When a drop of water sizzles on the pan, add the pork slices and sear on both sides, turning with tongs, until the meat is barely cooked through, about 3 minutes per side.
3. With tongs, remove the pork from the pan to a cutting board and dice it into bite-size serving pieces. Serve immediately.
4. To serve, lay the tortillas side by side, open face on a platter. Divide the filling equally between the tortillas and top with avocado and your favorite green or red salsa. Grab, fold, and eat right away.

Recipe Courtesy of Le Creuset.