Braised Pork with Cumin Recipe
Ingredients
| 2 lb. boneless lean pork, cut into 1 -inch [2 1/2-cm.] cubes, dried thoroughly with paper towels | ||
| Ground cumin | 1 1/2 Teaspoon | |
| Lard | 1 Tablespoon | |
| Dry white wine | 3/4 Cup (16 tbs) | |
| Garlic | 1/2 Teaspoon, finely chopped | |
| Salt | 1 Teaspoon | |
| Ground pepper | 1 To taste | |
| 5 thin lemon slices, quartered | ||
| Cilantro | 2 Tablespoon, finely chopped | |
Directions
In a heavy 10- to 12-inch [25- to 30-cm.] skillet, melt the lard over high heat until it sputters.
Add the pork cubes and brown them, turning the cubes frequently with a large spoon and regulating the heat so that they color quickly and evenly without burning.
Stir in 1/2 cup [125 ml.] of the wine, the cumin, garlic, salt and a liberal grinding of pepper.
Bring to a boil over high heat, then cover the skillet, reduce the heat to low and simmer for 25 minutes, or until the pork is tender and shows no resistance when pierced with the tip of a small, sharp knife.
Add the remaining wine and the lemon slices and cook over high heat, turning the meat and lemon pieces constantly, until the sauce thickens slightly.
Stir in the coriander and taste for seasoning.
Add the pork cubes and brown them, turning the cubes frequently with a large spoon and regulating the heat so that they color quickly and evenly without burning.
Stir in 1/2 cup [125 ml.] of the wine, the cumin, garlic, salt and a liberal grinding of pepper.
Bring to a boil over high heat, then cover the skillet, reduce the heat to low and simmer for 25 minutes, or until the pork is tender and shows no resistance when pierced with the tip of a small, sharp knife.
Add the remaining wine and the lemon slices and cook over high heat, turning the meat and lemon pieces constantly, until the sauce thickens slightly.
Stir in the coriander and taste for seasoning.
Chef
