From The Cooking of Spain and Portugal
Serves 4
Ingredients
2 pounds lean boneless pork, cut into 1-inch cubes
1 tablespoon lard [I use vegetable oil]
3/4 cup dry white wine
1 1/2 teaspoons ground cumin seed
1/2 teaspoon finely chopped garlic
1 teaspoon salt
freshly ground black pepper
5 thin lemon slices, quartered
2 tablespoons finely chopped fresh coriander (cilantro)
Directions
Pat the pork cubes thoroughly dry with paper towels. In a heavy 10- to 12-inch skillet, melt the lard over high heat until it sputters. Add the pork cubes and brown them, turning the cubes frequently with a large spoon and regulating the heat so that they color quickly and evenly without burning. Stir in 1/2 cup of wine, the cumin, garlic, salt, and a liberal grinding of pepper. Bring to a boil, then cover the skillet, reduce the heat to low, and simmer for 25 minutes, or until the pork is tender and shows no resistance when pierced with the tip of a small, sharp knife. Add the remaining 1/4 cup of wine and lemon slices and cook over high heat, turning the meat and lemon pieces constantly, until the sauce thickens ever so slightly. Stir in the coriander and taste for seasoning.
Pour the pork mixture onto the center of a large heated platter and surround it if you like with Portuguese fried potatoes.
