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Add a photoThe Portuguese would serve this stew with freshly-baked bread and spiced, fried potatoes but it also goes well with rice, mashed potatoes, roasted or steamed vegetables or a mixed salad.
This stew, known as Rajoes Cominho in Portuguese, has its roots in the farming communities of the far north
Ingredientes
- 1 kg boneless pork cut into 3cm cubes
- 2 tablespoons of cooking oil (or traditional lard)
- 2 wine glasses of white wine
- 2 lemons, cut into thin slices and then quartered
- ½ tablespoon ground cumin seed
- 2 cloves of garlic, peeled and finely chopped
- 1 red or green chilli, seeds removed and finely chopped
- 1 teaspoon alt
- A good grind of black pepper
- ½ cup finely chopped coriander leaf
- 1 onion, peeled and chopped
Direcciones
- Heat the oil or lard in a pot and over high heat fry the pork in batches until nicely browned.
- Remove a spoonful of fat with a spoon and then add the onion to the pork and fry over reduced heat until onion starts to soften.
- Add half the wine, cumin, garlic and salt and pepper.
- Stir through, cover and simmer for about 25 minutes or until the pork is tender.
- Add the rest of the wine and the lemon pieces and boil over high heat, stirring until sauce thickens.
- Reduce the heat, stir in the coriander and adjust seasoning to taste.
- Cover and remove from heat for five minutes before serving.
- If you want to make the stew in advance and it needs to stand for longer only add the coriander shortly before serving.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 354g | |
| Recipe makes 4 servings | |
| Calories 455 | |
| Calories from Fat 178 | 39% |
| Total Fat 19.91g | 25% |
| Saturated Fat 4.92g | 20% |
| Trans Fat 0.18g | |
| Cholesterol 107mg | 36% |
| Sodium 103mg | 4% |
| Potassium 1202mg | 34% |
| Total Carbs 10.3g | 3% |
| Dietary Fiber 1.9g | 6% |
| Sugars 3.31g | 2% |
| Protein 44.38g | 71% |
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