| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Coxon’s kit, Coxon1 | 1 | servings | |
INGREDIENTS
| 1 | kg | Pork shoulder cut into 21/2cm cubes |
| 14 | g | Duck or goose fat |
| 125 | ml | White wine |
| 1 1/2 | ts | Cumin seeds; ground |
| 1 | Clove garlic; crushed | |
| Lemon segments | ||
| 2 | tb | Coriander leaves; fresh |
| 2 | oz | Black olives; stoned |
| Cornflour to thicken |
INSTRUCTIONS
Heat the fat in a pan, and quickly fry the pork until brown. Add the white wine, cumin, garlic seasoning and bring to the boil. Reduce heat and allow to simmer until pork is cooked approximately 45 minutes to 1 hour. Add the lemon segments and black olives. Adjust the seasoning and add the coriander. Dilute the cornflour with a little water and add the liquid to thicken the sauce. Serve with saute potatoes cooked in olive oil, with a mixture of baby vegetables. DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/ Converted by MM_Buster v2.0l.
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