Preparation Time:
40
Note:
El Fricasé de cerdo es una receta muy usual en Cuba. Una de las cosas que más disfrutan los comensales de este plato es su salsa. En Muchas ocasiones lleva papas y salsa de tomate. Pero no es obligatorio. Lo que sí es importante, es que no sea un plato demasiado seco, pues una característica es que se acompaña de arroz blanco para mojarlo con la salsa del fricasé. Esperamos que lo disfruten.
Ingredients:
- ½ kilogram of pork meat
- 1 large onion, diced
- 3 crushed garlic cloves
- 1 bell pepper, sliced into strips
- ½ teaspoon of salt
- ½ teaspoon of oregano
- ½ teaspoon of cumin
- 2 bay leaves
- 2 roma tomatoes
- ½ cup of dry wine or white wine
- ½ cup of green olives
- ½ cup of olive oil
Instructions:
Season the meat with salt and pepper, and cut it into cubes or medium pieces. Set it aside.
In a pot, heat the oil. Add garlic, onion, bell pepper, oregano, and cumin, and sauté for a couple of minutes until the onion becomes translucent.
Add the pork and mix to combine all the ingredients. The meat will change color as it cooks. At that point, add the olives, diced tomato, wine, and bay leaf.
Cover the pot and let it cook over medium heat until the meat is tender and the sauce reaches your desired consistency. If it becomes too dry, you can add a little water or wine.
Serve the pork fricassé with white rice.
Enjoy your meal!!
Rations:
4