Seco de chancho (Dry Pork): Difference between revisions
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|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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{{Template:CookTools}} | {{Template:CookTools}} | ||
{{recipesummary | {{recipesummary | ||
|TotalCalories = 4190 | |||
|PortionCalories = 698 | |||
|DatePublished=3rd November 2012 | |||
|Author=JuliaBalbilla | |||
|Servings = Serves 6 to 8 | |||
|Difficulty = 2 | |Difficulty = 2 | ||
|TotalTime = 2 hours 40 minutes | |TotalTime = 2 hours 40 minutes | ||
|PrepTime = 10 minutes | |PrepTime = 10 minutes | ||
|CookTime = 2 hours 30 minutes | |CookTime = 2 hours 30 minutes | ||
|Image = [[Image:Seco de chancho (Dry Pork) recipe.jpg | |Image = [[Image:Seco de chancho (Dry Pork) recipe.jpg|alt=Electus]] | ||
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This is a [[Pork|pork]] [[Stew|stew]] from Ecuador. | This is a [[Pork|pork]] [[Stew|stew]] from Ecuador. | ||
{{RecipeIngredients | {{RecipeIngredients | ||
| 30ml [[Annatto|annatto]] [[Oil|oil]] or [[Lard|lard]] | | 30ml [[Annatto|annatto]] [[Oil|oil]] or [[Lard|lard]] | ||
| Line 25: | Line 39: | ||
| Pinch [[Sugar|sugar]] | | Pinch [[Sugar|sugar]] | ||
| 425ml [[Lager|lager]] | | 425ml [[Lager|lager]] | ||
}} | }} | ||
===Method=== | ===Method=== | ||
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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. | 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 | * http://bit.ly/rspcathinkpig | ||
{{RecipeLine}} | |||
[[Category:Recipes|Pork dry]] | [[Category:Recipes|Pork dry]] | ||
[[Category:Ecuadorian recipes|Pork dry]] | [[Category:Ecuadorian recipes|Pork dry]] | ||
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[[Category:Pork recipes|Pork dry]] | [[Category:Pork recipes|Pork dry]] | ||
[[Category:Pan fried]][[Category:Boiled or simmered]] | [[Category:Pan fried]][[Category:Boiled or simmered]] | ||
[[Category:Unusual recipes]] | |||
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Revision as of 16:54, 21 November 2014
| Seco de chancho (Dry Pork) | |
|---|---|
_recipe.jpg) |
| 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: | 
|
| Recipe author: | JuliaBalbilla |
| First published: | 3rd November 2012 |
This is a pork stew from Ecuador.
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 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
- Heat the oil or lard in a heavy frying pan.
- Add the pork and lightly sauté.
- Remove the pork to a flameproof casserole or sauteuse.
- Drain off all but 2 tablespoons of fat from the frying pan and add the onion and garlic.
- Sauté until the onion is soft.
- Add the tomato, red pepper, chillies, coriander, cumin and oregano and simmer for about 10 minutes.
- Season to taste and add the sugar.
- Pour this mixture over the pork and add the beer.
- Cover and cook over a very low heat until the pork is tender, about 2 hours.
- 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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#pork #onion #lard #tomato #redpepper #garlic #chillies #beer #annatto #rice #fat