09 July 2009

Larousse Treasury of Country Cooking

I love this book just for the cover photo. I want all that stuff sitting on a shelf and looking exactly like that. This book is a kind of oversized companion to Great Peasant Dishes of the World. There are hundreds of recipes that are the backbone of the cuisines of countries around the world. When I came across this recipe, I immediately went out and bought some pork.

Pork Stewed in Cumin


1/2 cup white wine
juice of one lemon
1 1/2 teaspoon ground cumin
3 cloves garlic, crushed
1 bay leaf
1 teaspoon salt
Freshly ground pepper

2 pounds lean boneless pork, cubed
2 tablespoons vegetable oil
1 bunch cilantro, chopped
Lemon wedges for garnish
Olives for garnish

1. In a shallow non-metallic bowl, combine the marinade ingredients.
2. Add the pork cubes and stir to coat thoroughly. Cover and refrigerate for 24 hours, turning meat occasionally.
3. Remove marinated pork from a bowl with a slotted spoon. Pat dry. Reserve marinade.
4. Heat the oil in a heavy casserole, add the meat and sauté over moderately high heat until golden brown. Add the marinade. Reduce heat to low, cover and cook until the meat is tender, about 45 minutes. Lower the heat, stir in the cilantro. Mix well and transfer to heated serving platter.
5. Garnish with lemon wedges and olives. Serve with fried potatoes.

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