Pork in casserole

Preparation time:
Pork is one of the most consumed meats in Cuba. This recipe is one of the ways to make it faster, but just as delicious. It is uncomplicated and guarantees sure success, with a very Cuban flavor. Pork in Casserole is a favorite dish for many people because the remaining sauce is ideal for dipping the rice. Enjoy it!!
  • 500 grams of boneless pork chops
  • 4 tablespoons lard or oil
  • 1 sour orange
  • 2 onions chopped in julienne
  • 4 cloves of garlic
  • ½ cup dry wine
  • Salt, pepper, cumin and oregano to taste

Rinse the pork chops and check for bone residue. Drain them, season them and add oregano to your liking. Squeeze a sour orange over the meat, preventing the seeds from falling, as they are bitter and unpleasant in the mouth. Let it sit in this marinade for at least two hours.

Pork with its marinade / CiberCuba Cocina

In a saucepan, put the lard and when it is hot, add the onion cut into fine julienne strips and the crushed garlic. Brown them and then add the meat with its marinade. Add the wine to the meat, cover everything and let it cook over medium-low heat, turning every so often so that it cooks well on both sides.

Pork in casserole with ripe tomatoes / CiberCuba Cocina

Avoid drying out the sauce, but if this happens, just add a little more dry wine and let it cook over low heat. Enjoy your meal!!