| |
|
What You Need:
(Serving Size: 4)
|
|
|
|
1½ pounds lean boneless pork, trimmed of excess fat and cut into 1-inch cubes
3 tablespoons lard
2 cups fresh red chili sauce
3 cups freshly cooked rice
|
|
Translate this recipe:
|
|
|
|
|
|
| How To Cook: |
|
|
1. Pat the pork cubes dry with paper towels. In a heavy 12-inch skillet, melt the lard over moderate heat until it is very hot but not smoking.
|
2. Brown the pork in the hot fat, turning the cubes frequently with tongs and regulating the heat so that they color deeply and evenly without burning.
|
3. Stir in the red chili sauce and bring to a boil over high heat. Then reduce the heat to low and simmer partially covered for 35 to 40 minutes, or until the pork shows no resistance when pierced deeply with the point of a small sharp knife.
|
|
4. Transfer the pork chili to a heated bowl and serve at once, accompanied by the rice.
|
|
|
|
|
