Preparation Time:
40
Note:
Pork is one of the most consumed meats in Cuba. This recipe is one of the quickest ways to prepare it, yet just as delicious. It’s uncomplicated and guarantees success, with a distinctly Cuban flavor.
Pork in Cazuela is a favorite dish for many because the sauce that remains is perfect for soaking up rice. Enjoy!
Ingredients:
- 500 grams of boneless pork chops
- 4 tablespoons of lard or oil
- 1 sour orange
- 2 julienned onions
- 4 cloves of garlic
- ½ cup of dry wine
- Salt, pepper, cumin, and oregano to taste
Instructions:
Rinse the pork chops and check for any remaining bone fragments. Drain them, season with salt and pepper, and add oregano to taste. Squeeze the juice of a sour orange over the meat, being careful to avoid the seeds, as they are bitter and unpleasant in the mouth. Let the meat marinate in this mixture for at least two hours.
In a pot, place the lard and, when hot, add the finely sliced onion and crushed garlic. Sauté them until golden, then incorporate the marinated meat. Add the wine to the meat, cover it all, and let it cook over medium-low heat, turning occasionally to ensure it cooks well on both sides.
Make sure the sauce doesn’t dry out, but if it does, simply add a bit more dry wine and let it simmer. Enjoy your meal!
Rations:
6