View source for Seco de chancho (Dry Pork)

Name: Seco de chancho (Dry Pork)
Prep time: 10 min
Cook time: 2 h 30 min
Total time: 2 h 40 min
Yield: 6
Cuisine: Ecuadorian,Latin American
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
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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
}}
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This is a [[Pork|pork]] [[Stew|stew]] from Ecuador.
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{{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|thumb|middle|none|alt=Electus]]

}}
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<span class="review"> <span class="reviewHeader">
====Best recipe review====
</span>
''<span class="reviewTitle">Very South American!</span>''

<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">4</span>/5</span>

<span class="reviewDesc">Hot and spicy flavours </span>

<span class="reviewAuthor"> [[User:Klapaucius|Klapaucius]] </span></span>
</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
| &frac12; teaspoon [[Ground cumin|ground cumin]]
| &frac12; 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]]

<!-- footer hashtags --><code 'hashtagrev:032020'>#pork #onion #lard #tomato #redpepper #garlic #chillies #beer #annatto #rice #fat </code><!-- /footer_hashtags -->