| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
Dutch |
Ham/pork |
1 |
Servings |
INGREDIENTS
| 1/4 |
c |
Lard or vegetable oil |
| 1 |
cl |
Garlic; minced |
| 2 |
lb |
Lean boneless pork butt; cut into 1" cubes |
|
|
Salt to taste |
|
|
Paprika |
| 1/2 |
c |
Fresh orange juice |
INSTRUCTIONS
Heat the oil or lard in a large, heavy dutch oven until almost smoking.
Add minced garlic. Spread the pork over the bottom and season with salt
and paprika to taste. Reduce heat to medium and saute until meat is golden
on all sides -- 15 to 20 mins. Do not crowd pan. (You may have to saute
meat in two batches).
When meat has been sauteed, remove with a slotted spoon, and pour off fat.
Return meat to Dutch oven and add orange juice. Stir frequently over high
heat until boiling. Reduce heat and simmer, uncovered, until liquid is
thickened, and orange juice has formed a glaze on the pork -- about 10 to
12 mins.
Cover and bake in a preheated 300~ oven until meat is very tender, about
30 mins. Serve with salsa and tortillas.
Source: "Authentic Mexican Cooking" by Paula Holt and Helene Juarez
Posted to MM-Recipes Digest by Harrison <littlebear@mindspring.com> on Apr
26, 1998
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