| 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.
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