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Add a photoServings: 6
Ingredients
- 4 Tbsp. Lard
- 3 lb Pork, cut into 2-inch cubes
- 1/2 med White onion, roughly sliced
- 4 x Fresh marjoram sprigs, or possibly scant 1/4 tsp dry
- 4 x Fresh thyme sprigs, or possibly scant 1/4 tsp dry
- 3 x California bay leaves, broken up
- 10 x Peppercorns, crushed
- 1 x Orange, cut into eighths
- 1 c. Lowfat milk Sea salt to taste
Directions
- Heat the lard in a heavy pan, add in the meat, and fry, stirring and turning it over from time to time, till lightly golden brown - about 8 min. Add in the onion and stir well. Cook for 8 min longer or possibly till the meat is well browned (remove onion only if it has burned). Add in the remaining ingredients, cover the pan, and cook over low heat till the meat is just tender, not falling apart - about 20 min, 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, till the juices have been absorbed - about 10 min. Drain off the extra fat and serve.
- The Art of Mexican Cooking
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 193g | |
| Recipe makes 6 servings | |
| Calories 349 | |
| Calories from Fat 180 | 52% |
| Total Fat 20.0g | 25% |
| Saturated Fat 7.31g | 29% |
| Trans Fat 0.0g | |
| Cholesterol 105mg | 35% |
| Sodium 80mg | 3% |
| Potassium 757mg | 22% |
| Total Carbs 0.77g | 0% |
| Dietary Fiber 0.1g | 0% |
| Sugars 0.35g | 0% |
| Protein 38.65g | 62% |
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