Difference between revisions of "Chancho a la Chilena"
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* ½ cup [[red wine vinegar]] | * ½ cup [[red wine vinegar]] | ||
| − | == | + | == Procedures == |
# Heat the [[oil]] in a large flameproof casserole and brown the meat lightly all over. | # Heat the [[oil]] in a large flameproof casserole and brown the meat lightly all over. | ||
# Add all the other ingredients to the casserole with enough [[water]] to cover. | # Add all the other ingredients to the casserole with enough [[water]] to cover. | ||
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# But since it can be quite incendiary if the [[peppers]] used are very hot, it is wiser to test one's palate with a little at a time. | # But since it can be quite incendiary if the [[peppers]] used are very hot, it is wiser to test one's palate with a little at a time. | ||
| − | [[Category:Chilean Meat | + | [[Category:Chilean cuisine]] |
| + | [[Category:Meat Recipes]] | ||
[[Category:Carrot Recipes]] | [[Category:Carrot Recipes]] | ||
[[Category:Garlic Recipes]] | [[Category:Garlic Recipes]] | ||
[[Category:Celery Recipes]] | [[Category:Celery Recipes]] | ||
| + | [[Category:Meat Recipes]] | ||
[[Category:Pork loin Recipes]] | [[Category:Pork loin Recipes]] | ||
[[Category:Red wine vinegar Recipes]] | [[Category:Red wine vinegar Recipes]] | ||
[[Category:Onion Recipes]] | [[Category:Onion Recipes]] | ||
Latest revision as of 10:02, 15 July 2012
Description
File:Arrolla.jpg
Chancho a la Chilena
- This recipe is for 4 servings
Ingredients
- ¼ cup vegetable oil
- 4 pounds boneless pork loin
- 2 medium onions, sliced
- 2 cloves garlic, chopped
- 1 carrot, scraped and sliced
- 1 stalk celery, cut into 1-inch pieces
- 1 bay leaf
- ½ teaspoon oregano
- ½ teaspoon thyme
- ¼ teaspoon ground cumin
- salt, freshly ground pepper
- ½ cup red wine vinegar
Procedures
- Heat the oil in a large flameproof casserole and brown the meat lightly all over.
- Add all the other ingredients to the casserole with enough water to cover.
- Bring to a boil, cover, reduce the heat, and simmer gently until the meat is tender, about 3 hours.
- Allow the meat to cool completely in the stock, then remove to a serving platter.
- Reserve the stock for another use.
- Serve the pork sliced with Salsa de Aji Colorado (red pepper sauce).
- In Chile the pork slices would be covered with the sauce.
- But since it can be quite incendiary if the peppers used are very hot, it is wiser to test one's palate with a little at a time.
