Pork with Cabbage from Quintana Roo (Makum de repollo)
I’ve been craving this delicious, simple to make braised pork shoulder with cabbage from Quintana Roo (makum de repollo). It tasted very much like the one I had at Lol Be in Chetumal, Quintana Roo. The spices mix with the sour orange and dance on your palate.
Ingredients
- 2 teaspoons cumin
- 2 teaspoons black peppercorns
- 2 teaspoons dried Mexican oregano
- ½ teaspoon allspice
- 1½ tablespoons minced garlic
- Juice of 1 sour orange
- Juice of 1 lime
- 2 pounds pork shoulder sliced
- 2 tablespoons
home-rendered lard - 1 small cabbage thinly sliced
- 2 large tomatoes sliced
- 1 large white onion peeled and sliced
- Salt to taste
- ½ cup mild vinegar
- 1 cup water
Instructions
- Salt and freshly ground black pepper
- Grind the cumin, black peppercorns, oregano, and allspice in a spice grinder or molcajete. Combine with the garlic, sour orange and lime juices, and marinate the meat for about 4 hours.
- Heat 2 tablespoons of home-rendered lard in a Dutch oven until almost smoking. Add half the cabbage and arrange half of the meat on top. Top with sliced tomatoes and onions. Season with salt and repeat the layers. Add vinegar and water. Bring to a boil, cover tightly, and adjust heat to maintain a slow simmer. Cook for 30-40 minutes until pork is fork tender.
- Serve with white rice or
Potato Fritters (Bocaditos de papa) .
Nutrition
Calories: 244kcalCarbohydrates: 15gProtein: 21gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 62mgSodium: 105mgPotassium: 746mgFiber: 5gSugar: 7gVitamin A: 525IUVitamin C: 64mgCalcium: 112mgIron: 3mg
