| |
|
What You Need:
(To Serve: 4)
|
|
|
|
1 cup dry white wine
¼ cup white wine vinegar
1½ teaspoons finely chopped garlic
1 medium-sized bay leaf, crumbled
4 whole cloves
1 teaspoon savory, crumbled
1 teaspoon marjoram, crumbled
1 teaspoon salt
½ teaspoons freshly ground black pepper
2 pounds lean boneless pork, sliced ½ inch thick and cut into strips 1½ inches long and ½ inch wide
5 tablespoons lard
3 slices white bread, preferably homemade type, trimmed of crusts and cut diagonally into 4 triangles
1 orange, cut into 8 wedges
|
|
Translate this recipe:
|
|
|
|
|
|
| How To Cook: |
|
|
1. In a large bowl, combine the wine, vinegar, garlic, bay leaf, cloves, savory, marjoram, salt and pepper. Drop in the pork strips and turn them about until they are well moistened. Marinate for at least 4 hours at room temperature or 8 hours in the refrigerator, turning the meat over from time to time.
|
2. Remove the pork from the marinade and pat it completely dry with paper towels. Reserve the marinade. In a heavy 10- to 12-inch skillet, melt 1 tablespoon of the lard over moderate heat until it splutters.
|
3. Add the pork and brown it well, turning the strips with tongs and regulating the heat so they color quickly and evenly without burning. Pour off all but a thin film of fat from the skillet and add ½ cup of the marinade.
|
4. Bring to a boil over high heat, meanwhile scraping in any brown particles clinging to the bottom and sides of the pan. Reduce the heat to low, cover tightly and simmer for 30 minutes, or until the meat is tender and shows no resistance when pierced with the point of a small, sharp knife.
|
5. Meanwhile, in another 10- to 12-inch skillet, heat the remaining 4 tablespoons of lard over moderate heat until it splutters. Add the bread triangles and brown them well on both sides. Then drain on paper towels.
|
6. To serve, discard the cloves and then transfer the pork and its sauce to a heated platter. Garnish the platter with the bread and the orange wedges.
|
|
|
|
|
