Recipe: Pork with Cumin, Lemon, and Cilantro (Minho, Portugal)

Pork with Cumin, Lemon, and Cilantro

Rojões à Cominh
Minho
Serves 6

Pork with Cumin, Lemon, and Cilantro Lemon and cumin temper the richness of the meat in this traditional pork dish from Minho. Accompany with sautéed greens topped with toasted bread crumbs.

2 tablespoons ground cumin
1-1/2 tablespoons finely minced garlic
2 teaspoons freshly ground pepper,
   plus pepper to taste
1 teaspoon salt, plus salt to taste
7 tablespoons (3/4 oz/20 g) chopped
   fresh cilantro (fresh coriander)
2 tablespoons fresh lemon juice
Grated zest of 1 lemon
1 cup (8fl oz/250 ml) dry white wine
2 lb. (1 kg) pork shoulder or butt,
   cut into 1-1/2-inch (4-cm) cubes
2 tablespoons lard or olive oil
Chicken stock, as needed to cover
4 paper-thin lemon slices, cut into quarters

In a small bowl, stir together the cumin, garlic, 2 teaspoons pepper, 1 teaspoon salt, 4 tablespoons (1/3 oz/10 g) of the cilantro, the lemon juice and zest, and the wine. Place the pork in a non-aluminum container, and rub the cumin mixture into the meat. Cover and refrigerate overnight.

The next day, drain the pork, reserving the marinade. Pat the meat dry. In a heavy saucepan over high heat, melt the lard or warm the olive oil. Add the pork and sauté until golden, 8-10 minutes. Add the reserved marinade and enough chicken stock just to cover the meat. Raise the heat to high and bring to a boil. Reduce the heat to low; cover, and simmer until very tender, about 45 minutes, adding the lemon slices during the last 10 minutes of cooking.

Season with salt and pepper and transfer to a warmed serving bowl. Sprinkle with the remaining 3 tablespoons cilantro and serve immediately.

Buy the Book!

Savoring Spain & Portugal
By Joyce Goldstein
Williams-Sonoma
Time Life Books, 2000
Cloth, $39.95
Color photographs throughout
ISBN: 0-7370-2042-3
Recipe reprinted by permission.