| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
Mexican |
Ethnic, Main dish, Mexican, Pork |
6 |
Servings |
INGREDIENTS
|
|
Jim Vorheis |
| 4 |
T |
Lard |
| 3 |
lb |
Pork, cut into 2-inch cubes |
| 1/2 |
|
White onion, roughly sliced |
| 4 |
|
Fresh marjoram sprigs, or |
|
|
scant 1/4 tsp dried |
| 4 |
|
Fresh thyme sprigs, or scant |
|
|
1/4 tsp dried |
| 3 |
|
California bay leaves |
|
|
broken up |
| 10 |
|
Peppercorns, crushed |
| 1 |
|
Orange, cut into eighths |
| 1 |
c |
Milk |
|
|
Sea salt to taste |
INSTRUCTIONS
Heat the lard in a heavy pan, add the meat, and fry, stirring and
turning it over from time to time, until lightly golden - about 8
minutes. Add the onion and stir well. Cook for 8 minutes longer or
until the meat is well browned (remove onion only if it has burned).
Add the remaining ingredients, cover the pan, and cook over low heat
until the meat is just tender, not falling apart - about 20 minutes,
depending on the quality of the meat. There should be plenty of pan
juices. Remove the lid, increase the heat, and fry, stirring and
scraping the bottom of the pan, until the juices have been absorbed -
about 10 minutes. Drain off the extra fat and serve. The Art of
Mexican Cooking From the collection of Jim Vorheis From Gemini's
MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“We were called to be witnesses, not lawyers or judges”