The video is about a chef preparing a 2-kilo piece of pork, specifically "port vell", a cut often used for carnitas. The chef begins by cleaning and cutting the meat into individual pieces, then seasons them with salt. The meat is then cooked in a cast-iron pot with lard, orange juice, garlic, bay leaves, thyme, and beer. After 2 hours of cooking, the chef serves the carnitas in three different ways: with mashed potatoes, with a bowl of rice, and as tacos with a spicy green sauce. The chef also shares a recipe for the spicy green sauce, which includes tomatillos, habanero chilies, onion, avocado, cilantro, salt, and black pepper.
Here are the key facts extracted from the text:
1. The cut of meat being used is called port vell.
2. Port vell has a lot of fat, which is a characteristic of this cut.
3. The bacon is removed if it has a lot of fat, but some fat is left to maintain the characteristic of the port vell.
4. The port vell is cut into individual pieces for preparation.
5. The pieces are cooked in lard to make carnitas.
6. The lard is heated over high heat before adding the meat.
7. The juice of two oranges is added to the pot while cooking the meat.
8. Two orange peels are also added to the pot to release flavor.
9. A head and a half of garlic, some bay leaves, and dry thyme are added to the pot.
10. A beer is added to the pot, preferably not very cold.
11. The meat is cooked for 2 hours, with the temperature controlled to a slow boil.
12. The meat is rotated every 30-35 minutes to ensure even cooking.
13. The meat is served in three ways: with mashed potatoes, with rice, and as tacos.
14. The mashed potatoes are made with butter, salt, and freshly ground black pepper.
15. The rice is cooked with cinnamon and salt.
16. The tacos are served with lemon, chopped white onion, and fresh cilantro sauce.
17. The sauce is made with raw green tomatillos, habanero chiles, onion, avocado, cilantro, salt, and black pepper.