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Stewed pork

We have created a distinctive recipe because we’ve used cinnamon to accentuate the sweet notes in this salty dish. And by adding it at the beginning of the cooking, it gives warmth to all the ingredients of the stew.

There’s still more. Because the bittersweet flavour of coriander, when combined with cumin, creates a tasty mixture of spices perfect for this stew.

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Cost

5

euros

Rations

6

people

Preparation

90

minutes

Cooking

55

minutes

Difficulty

dificultad-baja

Low

Ingredients

2 garlic cloves

1 onion

1/2 leek

1 carrot

Extra virgin olive oil

500 g pork

Carmencita Himalaya pink salt & 3 peppers

1/2 glass red wine

1 liter water

1 stick Carmencita Ceylon cinnamon

1 teaspoon Carmencita Coriander seed

1/2 teaspoon Carmencita Cumin seed

Preparation

  1. Chop the vegetables very finely and sear the pork over high heat.
  2. Season with the pink salt and 3 peppers, and remove from the heat.
  3. Sauté the vegetables and once they are golden, add the red wine and reduce until it loses the alcohol.
  4. Add the already sealed pork and cover with water.
  5. Flavor with cinnamon sticks, coriander grains and cumin grains.
  6. Reduce for 55 minutes until thickened.

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