THE CUMIN-CHARRED PORK

(Our Play on Rojões / Fried Cumin Pork Chunks)

THE CUMIN-CHARRED PORK

Ingredients: 600g Pork shoulder (cubed 2cm), 1 tbsp Cumin seeds, 1 tsp Smoked paprika, 4 cloves Garlic, 100ml White wine, 50g Lard, 1 Lemon (juiced)...

Ingredients

  • 600g Pork shoulder (cubed 2cm)
  • 1 tbsp Cumin seeds
  • 1 tsp Smoked paprika
  • 4 cloves Garlic
  • 100ml White wine
  • 50g Lard
  • 1 Lemon (juiced)

Cooking Method

  1. The Coat Rub pork with cumin, paprika, and garlic; let sit for 1 hour.
  2. The Scorch Fry pork in lard on maximum heat until every cube is rock-hard charred and crispy.
  3. The Bloom Add a 30ml splash of wine to the hot pan; the sudden steam will release the earthy cumin perfume.
  4. The Marriage Toss until the wine reduces to a thick red lacquer that coats the meat.
  5. The Final Flourish Finish with raw lemon juice and a massive hit of fresh raw parsley.

Cuisine: Portuguese

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