Prep 20 mins
Cook 50 mins
A popular Portuguese Stew, flavored with lemon and garlic. For Zaar World Tour 8
- 2 lbs boneless pork shoulder
- 2 garlic cloves, chopped
- 2 tablespoons lemon juice
- 1 teaspoon salt
- 1⁄4 teaspoon cumin
- 1⁄4-1⁄2 teaspoon crushed red pepper flakes
- 1 tbsp.olive oil
- 1⁄4 cup water
- 1⁄2 cup dry portuguese wine
- 1⁄2 cup pitted ripe olives
- Trim fat from pork. Cut into 3/4 " pieces. Toss pork, garlic lemon juice,salt, cumin, red peppers and 1 tablespoons oil in a plastic bowl, mix well, cover and let marinate in the refrigerator for at least 8 hours, stirring occasionally.
- Remove pork from marinade, reserve marinade. In 1 teaspoons oil, in a large skillet, cook and stir pork until juices are gone and meat is brown. Add water, wine and reserved marinade. Cover and simmer until the meat is tender, about 30 minutes. Stir in the olives. Serve over rice,if desired. Garnish with lemon and orange wedges.
- Prep time does not include marinating time.
This is really delicious & an easy fix. Made as written for Newest Zaar Tag w/only 1 chg, I added re-hydrated dried minced onion as a shortcut since onion felt essential (for me at least). A great flavour is achieved w/patience & cooking the pork til nicely browned & nearly "crunchy". Then the water & wine deglaze the lovely pan drippings during the simmering process. While there was just a sml amt of marinade left to reserve, I wouldn't skip doing so as it adds so much flavour to the sauce. I made an error & simmered it uncovered, so had to add more water & a bit of cornstarch to get enough liquid & a sauce consistency to serve over the rice. Even then the sauce was a bit scant for dy 2 leftovers. I'm a big fan of expanding recipes for spec needs or pers pref, but adding mushrooms or extra black olives are the only further chgs I'd consider. Served w/broccoli & a lemon pepper infused hollandaise sauce, the combo made a great meal. Thx for sharing this recipe w/us.