Mexico - One Plate at a Time With Rick Bayless

Confessions Of A Carnita-Vore

Season 7, Episode 9 of 13

Carnitas - chunks of pork cooked slowly in lard until they're golden and crisp on the outside and meltingly tender inside - are a weekend family tradition in Mexico. At the Medellin Market in Mexico City, Rick gives us an insider's look at how they're made every Saturday and Sunday in a huge copper cauldron, and served up with fresh corn tortillas and crispy chicharron (pork cracklings). But what if a carnitas craving strikes and you're not in Mexico on a weekend? No worries. Back in Chicago, Rick demonstrates his signature method for making fabulous carnitas right in a standard home oven. Then, thinking beyond pork, Rick shares a creative take on carnitas at the splashy seafood restaurant, Contramar, where the dish gets a deep-sea do-over with chunks of fresh-caught tuna. At his fine-dining restaurant, Topolobambo, Rick shares his own state-of-the-carnitas concept: sous vide pork (cooked very slowly in a vacuum-sealed packet) , shredded, formed into a loaf, chilled, sliced and pan-seared in a stunning modern presentation. Then, in his home kitchen, he riffs on that idea, making Duck Carnitas with Crunchy Tomatillo-Avocado Salsa, a dish inspired by the classic French duck confit technique. Instead of the traditional pork cracklings, he makes ultra-easy Crispy Cheese Chicharron, lacy cheese crisps toasted on the griddle, and takes us on a side trip to a Mexico City taqueria for a look at the dramatic, giant version of these "cheese cracklings." The elegant, yet casual, meal is served family-style with plenty of warm tortillas, so everyone can make their own succulent duck tacos.

Previously Aired

Day
Time
Channel
1/16/2010
2 p.m.
6/19/2010
2 p.m.
8/6/2010
12:30 p.m.
4/8/2011
noon
2/13/2012
10:30 a.m.
2/13/2012
12:30 p.m.
2/13/2012
5:30 p.m.
2/14/2012
1:30 a.m.
2/18/2012
4 p.m.
11/11/2012
12:30 p.m.
6/30/2013
2:30 p.m.
8/25/2013
12:30 p.m.
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