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{{#seo:
|title=Seco de chancho (Dry Pork) an Ecuadorian recipe
|titlemode=replace
|keywords=#pork #onion #lard #tomato #redpepper #garlic #chillies #beer #annatto #rice #fat
|hashtagrev=032020
|description=This is a pork stew from Ecuador
}}

This is a [[Pork|pork]] [[Stew|stew]] from Ecuador.
{{recipesummary
|TotalCalories = 4190
|PortionCalories = 698
|DatePublished=3rd November 2012
|Author=JuliaBalbilla
|Servings = Serves 6 to 8
|Difficulty = 2
|TotalTime = 2 hours 40 minutes
|PrepTime = 10 minutes
|CookTime = 2 hours 30 minutes
|Image = [[Image:Seco de chancho (Dry Pork) recipe.jpg|middle|none|alt=Electus]]

}}
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<tr><td colspan="2" style="text-align: center; background-color: #f7F7F7">

 
====Best recipe review====

''Very South American!''

4/5

Hot and spicy flavours 

 [[User:Klapaucius|Klapaucius]] 
</tr></td>
</table>

{{RecipeIngredients
| 30ml [[Annatto|annatto]] [[Oil|oil]] or [[Lard|lard]]
| 1.35kg lean [[Shoulder of pork|shoulder of pork]], cut into 5cm cubes
| 1 large [[Onion|onion]], finely chopped
| [[Garlic]] to taste, crushed
| 1 large [[Tomato|tomato]], peeled, seeded and chopped
| 1 [[Red pepper|red pepper]], seeded and roughly chopped
| [[Chillies]] to taste, finely chopped
| 1 tablespoon [[Coriander leaves|coriander leaves]], roughly chopped
| ½ teaspoon [[Ground cumin|ground cumin]]
| ½ teaspoon [[Dried oregano|dried oregano]]
| [[Salt]] and [[Pepper|pepper]]
| Pinch [[Sugar|sugar]]
| 425ml [[Lager|lager]]
}}
===Method===

{{RecipeMethod
| Heat the [[Oil|oil]] or [[Lard|lard]] in a heavy [[Frying pan|frying pan]].
| Add the [[Pork|pork]] and lightly sauté.
| Remove the [[Pork|pork]] to a flameproof [[Casserole|casserole]] or sauteuse.
| Drain off all but 2 tablespoons of [[Fat|fat]] from the [[Frying pan|frying pan]] and add the [[Onion|onion]] and [[Garlic|garlic]].
| Sauté until the [[Onion|onion]] is soft.
| Add the [[Tomato|tomato]], [[Red pepper|red pepper]], [[Chillies|chillies]], [[Coriander|coriander]], [[Cumin|cumin]] and [[Oregano|oregano]] and [[Simmer|simmer]] for about 10 minutes.
| Season to taste and add the [[Sugar|sugar]].
| Pour this mixture over the [[Pork|pork]] and add the [[Beer|beer]].
| Cover and cook over a very low heat until the [[Pork|pork]] is tender, about 2 hours.
| The [[Sauce|sauce]] should be quite thick, but if it is too watery, partially uncover during the second hour of cooking.
}}
===Serving suggestions===
Serve with [[Rice|rice]].
===Chef's notes===
Follow the [[RSPCA Think Pig Checklist]] to make sure that your [[Pork|pork]] has come from pigs that have been reared to higher welfare standards.
* http://bit.ly/rspcathinkpig
{{RecipeLine}}
[[Category:Recipes|Pork dry]]
[[Category:Ecuadorian recipes|Pork dry]]
[[Category:Latin American recipes|Pork dry]]
[[Category:Main courses|Pork dry]]
[[Category:Spicy recipes|Pork dry]]
[[Category:Cooking with beer|Pork dry]]
[[Category:Chilli pepper recipes|Pork dry]]
[[Category:Meat recipes|Pork dry]]
[[Category:Pork recipes|Pork dry]]
[[Category:Pan fried]][[Category:Boiled or simmered]]
[[Category:Unusual recipes]]

<code 'hashtagrev:12032020'>[[Special:Search/pork|#pork]] [[Special:Search/onion|#onion]] [[Special:Search/lard|#lard]] [[Special:Search/tomato|#tomato]] [[Special:Search/redpepper|#redpepper]] [[Special:Search/garlic|#garlic]] [[Special:Search/chillies|#chillies]] [[Special:Search/beer|#beer]] [[Special:Search/annatto|#annatto]] [[Special:Search/rice|#rice]] [[Special:Search/fat|#fat]]
</code>

Seco de chancho (Dry Pork) - Revision history

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