A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Pork With Cumin, Lemon And Cilantro
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- #61774
serves/makes:
ready in:
over 5 hrs
over 5 hrs
1 review
ingredients
2 tablespoons cumin
1 1/2 tablespoon finely minced garlic
2 teaspoons freshly ground black pepper, plus more
1 teaspoon salt, plus more
7 tablespoons chopped fresh cilantro, divided use
2 tablespoons fresh lemon juice
1 lemon, grated zest of
1 cup dry white wine
2 pounds pork shoulder or butt, cut into 1-1/2" cubes
2 tablespoons lard or olive oil
4 slices lemon (paper-thin), cut in quarters
directions
In a small bowl, stir together cumin, garlic, pepper, salt, 4 tablespoons cilantro, lemon juice and zest, and wine. Place pork in a non-aluminum container, and rub cumin mixture into meat. Cover and refrigerate overnight.
The next day, drain pork, reserving marinade. Pat meat dry.
In heavy saucepan over high heat, melt lard or warm olive oil. Add pork and saute until golden, 8 to 10 minutes.
Add reserved marinade and enough chicken stock just to cover meat. Raise heat to high and bring to boil. Reduce heat to low, cover, and simmer until very tender, about 45 minutes, adding lemon slices during last 10 minutes of cooking.
Season with salt and pepper and transfer to warmed serving bowl. Sprinkle with remaining 3 tablespoons cilantro and serve immediately.
added by
sweatpeas
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
April 1, 2014
My family loved this recipe. I only marinated the chops for 30 minutes and they still turned out great. This recipe is a keeper!