Diced Pork Braised with Cumin, Lemon and Coriander
This recipe, which uses diced pork, is ready to eat less than an hour after you set to work. The traditional Portuguese accompaniment is fried potatoes, which are often arranged around the perimeter of a warmed platter, with the pork piled in the middle. A fresh salad of crunchy greens and thinly sliced red onions and a few black olives complete the meal.
|1 kg||Pork shoulder|
|2 tbsp||Olive oil|
|1 to taste||Salt & freshly ground pepper|
|2 tsp||Ground cumin|
|¾ cup||Dry white wine, or dry vermouth diluted water|
|1 bunch||Coriander leaves|
- Trim the rind off the pork and cut into 2cm dice, leaving a small amount of fat on the meat.
- Heat the oil in a heavy frying pan or enamel cast-iron pot and add the pork. Fry until golden brown on all sides, then sprinkle with salt and pepper, omitting the salt if the meat has been salted beforehand, cumin and finely chopped garlic.
- Fry briefly, then add ½ cup of wine, or vermouth diluted with water. Turn down the heat as low as possible, cover the pan tightly and cook very gently, adding a little water if the sauce dries out, until the pork is fork-tender. This will probably take 30 to 40 minutes.
- Remove the lid, add the rest of the wine and the finely sliced lemons and turn up the heat. Gently stir until most of the liquid has been absorbed and the meat is glossy. Stir in the coriander leaves and serve.
This dish is best matched with
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