This Mexican Hash leans on cumin and garlic to do the heavy lifting. We smoke the Pork for real depth, then bring it together in one pan.
Free to cook
Prep everything first: chop the aromatics, measure the cumin and garlic elements, and pat the pork dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Turn up the heat and add the pork. Cook low with a little smoke until burnished and infused, resting before slicing.
Stir in the cotija cheese and the rest of the cumin and garlic flavours, letting them cook out for a minute until fragrant.
Add the fennel along with a splash of stock or water, then cover and cook gently until everything is tender and the sauce clings.
Taste and adjust the seasoning with salt, pepper and a little acid. It should taste bright, savoury and balanced.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
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