Slow Cooker Pork Carnitas Recipe: Crispy, Juicy Mexican Pork

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Slow cooker pork carnitas is the easiest path to the best tacos of your life: a pork shoulder rubbed with cumin and oregano, slow-cooked in orange and lime juice until it falls apart, then crisped in a hot pan until the edges turn golden and crackly. Juicy inside, crispy outside — that contrast is the whole point. The slow cooker does the hard work. Eight hours on low turns a tough shoulder meltingly tender, and the citrus in the cooking liquid keeps the pork bright instead of heavy. The real magic happens at the end: shred the pork, spread it in a screaming-hot skillet with a splash of its own cooking liquid, and let it sit undisturbed until the edges char. Do not skip that step — crisping is what makes carnitas carnitas. Crispy edges, juicy center — carnitas night done right. Recipe Info Prep time: 15 minutes Cook time: 8 hours (slow cooker, low) Total time: 8 hours 30 minutes Servings: 8 Calories: ~520 kcal per serving Pork, citrus and spice — carnitas starts h...
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Martabak Telur Recipe: Indonesian Savory Egg Pancake with Pickled Vegetables

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Martabak telur is Indonesia's beloved street-food pancake: a paper-thin, flaky wrapper folded around a rich filling of egg and spiced minced beef, pan-fried until golden and shatteringly crisp. Cut into squares and served with tangy acar pickles, it's the snack that stops foot traffic at night markets across the country.

This home version skips the giant street-cart griddle — a wide skillet and a little patience with the dough do the job. The wrapper needs an hour's rest, so start it first; the filling and pickles come together while it relaxes.

Golden, flaky martabak telur stuffed with savory egg and beef.

Golden, flaky, and stuffed with savory goodness.

Recipe Info

  • Prep time: 25 minutes (+ 1 hour dough rest)
  • Cook time: 20 minutes
  • Total time: 1 hour 45 minutes
  • Servings: 4 (makes 2 martabak)
  • Calories: approx. 560 kcal per serving

 
Eggs, minced beef, scallions, and pickled veggies ready to mix.

Simple filling ingredients, big street-food flavor.

Ingredients

For the wrapper:

  • 300 g (2½ cups) all-purpose flour
  • 1 large egg
  • 120 ml (½ cup) warm water
  • 1 tsp fine salt
  • 3 tbsp (45 ml) vegetable oil, plus extra for stretching and frying

For the filling:

  • 300 g (10.5 oz) ground beef
  • 4 large eggs
  • 100 g (¾ cup) onion, finely diced
  • 3 scallions, finely chopped
  • 2 garlic cloves, minced
  • 1 tsp ground coriander
  • ½ tsp ground cumin
  • ½ tsp ground white pepper
  • 1 tsp fine salt
  • 1 tbsp (15 ml) vegetable oil

For the acar (pickled vegetables):

  • 1 cucumber, thinly sliced (~200 g)
  • 1 carrot, julienned (~80 g)
  • 4 shallots, thinly sliced
  • 100 ml (⅓ cup + 1 tbsp) rice vinegar
  • 2 tbsp sugar
  • 1 tsp fine salt
Crisp-edged slices revealing the savory filling.

Every slice hides a rich, savory filling.

Instructions

  1. Make the acar. Toss the cucumber, carrot, and shallots with the rice vinegar, sugar, and salt. Set aside at least 20 minutes, tossing once halfway.
  2. Mix and rest the dough. Combine the flour, egg, salt, and warm water; knead 8–10 minutes until smooth and elastic. Divide into 2 balls, coat generously with oil, cover, and rest 1 hour at room temperature.
  3. Cook the beef. Heat 1 tbsp oil in a skillet over medium-high heat. Sauté the onion 2 minutes, add the garlic and ground beef, and cook until browned, breaking it up. Stir in the coriander, cumin, white pepper, and salt; cook 1 minute more. Cool 10 minutes.
  4. Beat the filling. Whisk the 4 eggs with the scallions and the cooled beef mixture until evenly combined.
  5. Stretch the wrapper. Oil your work surface and hands. Press one dough ball flat, then stretch and pull it paper-thin — about 30 cm (12 in) across. Patch any small tears by pressing the dough together.
  6. Assemble and fry. Heat a wide skillet over medium heat with a thin film of oil. Lay the stretched wrapper in the pan, pour half the egg-beef mixture into the center, and fold the edges over to form a square parcel. Fry 4–5 minutes per side until deeply golden and crisp. Repeat with the second ball.
  7. Rest and serve. Rest 2 minutes, cut each martabak into 9 squares, and serve hot with the drained acar pickles on the side.

Tips & Variations

  • Don't skip the rest: A rested dough stretches thin without springing back; a rushed dough tears.
  • Oil is your friend: A well-oiled surface lets the wrapper slide and stretch paper-thin — this is what makes it flaky.
  • Cool the beef: Hot filling scrambles the eggs on contact and makes the parcel soggy. Ten minutes of cooling is enough.
  • Don't overfill: Too much filling bursts the parcel in the pan. Half the mixture per martabak is the sweet spot.
  • Medium heat wins: Too hot burns the wrapper before the egg sets; too cool makes it greasy. The parcel should sizzle gently.
  • Protein swaps: Ground chicken, tuna, or mushrooms all work in place of beef — keep the spice mix the same.
  • Shortcut wrappers: In a hurry, large spring-roll (lumpia) sheets make an acceptable wrapper — layer two, fill, fold, and fry.

Nutrition Note

At roughly 560 kcal per serving, martabak telur is a hearty, protein-rich snack — the eggs and beef deliver staying power, while the acar adds brightness and a little fiber with almost no calories. Enjoy it as an occasional indulgence rather than a daily habit, and serve the pickles generously to balance the richness.

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FAQ

Can I use store-bought wrappers?
Yes — large spring-roll or lumpia sheets work. Layer two for strength, add the filling, fold into a parcel, and fry as directed.

Why does my wrapper keep tearing?
Usually under-rested dough or a dry surface. Rest the full hour, oil the surface and your hands well, and pull gently from the edges rather than the center.

Can I make it vegetarian?
Absolutely — swap the beef for finely chopped mushrooms or crumbled firm tofu with the same spices. The egg filling keeps it satisfying.

How do I reheat leftovers?
Crisp them back up in a dry skillet, 2 minutes per side. The microwave makes the wrapper soggy — avoid it.

What sauce goes with martabak telur?
The acar pickles are traditional and essential. A drizzle of sweet soy sauce (kecap manis) or your favorite chili sauce on the side is a great bonus.

This martabak telur brings the night-market magic home — golden, crisp, and loaded with savory egg-and-beef filling, cut into shareable squares with tangy pickles alongside. Make it once and it'll join your regular rotation. Tried it? Leave a comment below and tell us how your first stretch of the dough went!


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