Seco de chancho (Dry Pork)

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Seco de chancho (Dry Pork)
Seco de chancho (Dry Pork)
Servings:Serves 6 to 8
Calories per serving:698
Ready in:2 hours 40 minutes
Prep. time:10 minutes
Cook time:2 hours 30 minutes
Difficulty:Average difficulty
Recipe author:JuliaBalbilla
First published:3rd November 2012
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This is a pork stew from Ecuador.


Ingredients

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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.

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