Title: Rojoes Cominho (Braised Pork With Cumin, Coriander, And L
Categories: Pork, Portuguese
Yield: 1 Batch
2 lb Lean boneless pork; cut into
-1" cubes
1 tb Lard
3/4 c Dry white wine
1 1/2 ts Ground cumin seed
1/2 ts Garlic; finely chopped
1 ts Salt
Freshly ground black pepper
5 Lemon slices; thin,
-quartered
2 tb Fresh coriander (cilantro);
-finely chopped
Pat the pork cubes thoroughly dry with paper towels. In a heavy 10 to
12" skillet, melt the lard over high heat until it splutters.
Add the pork cubes and brown them, turning the cubes frequently with a
large spoon and regulating the heat so that they color quickly and
evenly without burning. Stir in 1/2 cup of wine, the cumin, garlic,
salt, and a liberal grinding of pepper.
Bring to a boil, then cover the skillet, reduce the heat to low and
simmer for 25 minutes, or until the pork is tender and shows no
resistance when pierced with the tip of a small, sharp knife.
Add the remaining 1/4 cup of wine and the lemon slices and cook over
high heat, turning the meat and lemon pieces constantly, until the
sauce thickens ever so slightly. Stir in the coriander and taste for
seasoning.
Pour the pork mixture onto the center of a large heated platter and
surround it if you like with Portuguese fried potatoes.
