I cook this all the time. It's quick and easy. There are several variations of this recipe in Portugal depending on the region you come from. Where I'm from we call it Fritada but, for instance, in the North of Portugal they call it Rojões. I served it with rice but a more traditional way would be to top it with chopped pickles and serve it with fries. Unfortunately, I can't seem to find the right kind of pickles here in Denmark (an assortment of cauliflower, carrots and cucumber).
- 500g (1 pound) of diced pork
- 4 garlic cloves
- 1/4 cube of beef bouillon
- olive oil, butter, ground cumin, coriander, salt, paprika, white wine q.s.
InstructionsStart by mincing the garlic. Fry the garlic in a bit of olive oil and butter.
Add the meat and season with salt and pepper.
Let the pan dry and fry the meat just until it gets some color. Add white wine afterwards, and scrape the bits of meat from the pan - this will give color to the sauce.
Season with cumin and paprika (to give it color) and add the bouillon. After it is dissolved, taste the sauce and make the necessary adjustments. When the sauce is nearly done, add chopped coriander.
Sprinkle some fresh coriander on top and serve.
For a print friendly version visit this recipe at my Recipes page.