Seco de chancho (Dry Pork)
Revision as of 16:54, 21 November 2014 by Chef
- 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
- 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.
Serve with rice.
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