Seco de chancho (Dry Pork)

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This is a pork stew from Ecuador.

Ingredients

• 30ml annatto oil or lard
• 1.35kg lean shoulder of pork, cut into 5cm cubes
• 1 large onion, finely chopped
• Garlic to taste, crushed
• 1 large tomato, peeled, seeded and chopped
• 1 red pepper, seeded and roughly chopped
• Chillies to taste, finely chopped
• 1 tablespoon coriander leaves, roughly chopped
• ½ teaspoon ground cumin
• ½ teaspoon dried oregano
• Salt and pepper
• Pinch sugar
• 425ml lager

Method

1. Heat the oil or lard in a heavy frying pan.
2. Add the pork and lightly sauté.
3. Remove the pork to a flameproof casserole or sauteuse.
4. Drain off all but 2 tablespoons of fat from the frying pan and add the onion and garlic.
5. Sauté until the onion is soft.
6. Add the tomato, red pepper, chillies, coriander, cumin and oregano and simmer for about 10 minutes.
7. Season to taste and add the sugar.
8. Pour this mixture over the pork and add the beer.
9. Cover and cook over a very low heat until the pork is tender, about 2 hours.
10. The sauce should be quite thick, but if it is too watery, partially uncover during the second hour of cooking.

Serving suggestions

Serve with rice.

Chef's notes

Follow the RSPCA Think Pig Checklist to make sure that your pork has come from pigs that have been reared to higher welfare standards.

• http://bit.ly/rspcathinkpig