A Mexican dish of pork that's braised or roasted slowly until tender, then crisped to create a contrast of textures. The meat is typically seasoned with garlic, bay leaves, and citrus, resulting in succulent interior and crispy edges.
From Spanish, literally meaning 'little meats,' the diminutive form of 'carne' (meat). This cooking method originated in the state of Michoacán, Mexico, where it was developed as a way to preserve pork and create maximum flavor through slow cooking in lard.
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