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| What You Need: |
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1 teaspoon salt
1 tablespoon peeled and finely chopped garlic
˝ cup white wine
2 tablespoons pork fat, rendered
2 tablespoons olive oil
1 cup Chicken Stock or use canned
2 teaspoons Piri Piri
2 bay leaves
1˝ pounds boneless pork butt, sliced 1/8 inch thick
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| How To Cook: |
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1. Crush the garlic with the salt and mix with the wine. Marinate the pork in this mixture for 1 hour.
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2. Heat a large frying pan and add the lard and oil. Add the Chicken Stock, Piri Piri, bay leaves, and any remaining marinade.
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3. Bring to a simmer. Add the pork. Cover and cook until the pork is tender, about 20 minutes.
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