Pork Rump with Panela (Goat Meat Stew)

Name: Pork Rump with Panela
Yield: 10
Ingredients: 1 quart of water; 1/2 cup of white wine; 1/3 cup of chopped salsa; 1/4 cup of wheat flour; 4 tablespoons of olive oil; 1 leg of pork (2 kg) cut into regular pieces; 40 grams of crispy bacon; 4 cloves of minced garlic; 1 medium onion, finely chopped; Salt and black pepper to taste

1
1 quart of water
2
1/2 cup of white wine
3
1/3 cup of chopped salsa
4
1/4 cup of wheat flour
5
4 tablespoons of olive oil
6
1 leg of pork (2 kg) cut into regular pieces
7
40 grams of crispy bacon
8
4 cloves of minced garlic
9
1 medium onion, finely chopped
10
Salt and black pepper to taste

Ingredients

1
1 quart of water
2
1/2 cup of white wine
3
1/3 cup of chopped salsa
4
1/4 cup of wheat flour
5
4 tablespoons of olive oil
6
1 leg of pork (2 kg) cut into regular pieces
7
40 grams of crispy bacon
8
4 cloves of minced garlic
9
1 medium onion, finely chopped
10
Salt and black pepper to taste

Directions

1
Sear the onion in olive oil until golden brown
2
Add the pork pieces and cook until browned
3
Add the wheat flour, salt, pepper, and white wine
4
When the wine has evaporated, add the crispy bacon, salsa, and garlic
5
Stir well
6
Add the water, cover the pot, and simmer for 1 hour and 15 minutes or until the pork is tender and a rich broth forms
7
If necessary, add a little more water