2 medium onions, cut into chunks (200 g)
5 cloves of garlic
1 tablespoon ground cinnamon
1 teaspoon salt
1/2 teaspoon black pepper
1 medium carrot, cut into chunks (120 g)
2 cups dry white wine (480 ml)
1/4 cup olive oil (60 ml)
1.6 kg pork rump, boneless and trimmed
2 cups water (480 ml)
2 medium onions, cut into chunks (200 g)
5 cloves of garlic
1 tablespoon ground cinnamon
1 teaspoon salt
1/2 teaspoon black pepper
1 medium carrot, cut into chunks (120 g)
2 cups dry white wine (480 ml)
1/4 cup olive oil (60 ml)
1.6 kg pork rump, boneless and trimmed
2 cups water (480 ml)
Blend the onion, garlic, cinnamon, salt, pepper, carrot, and wine in a blender
Set aside
In a large pressure cooker, heat the olive oil over high heat
Add the pork and cook, stirring occasionally, until browned on all sides and the liquid has evaporated at the bottom of the cooker
Add the reserved seasoning and water and stir
When boiling, reduce heat, cover, and simmer for about 1 hour and 40 minutes or until the meat is tender and the sauce has thickened
Turn off the heat, let the pressure release naturally, then remove the lid from the cooker
Serve immediately, sliced
If desired, refrigerate for up to four days in an airtight container and reheat when serving
The dish contains 583 calories per serving
Note: To freeze, cool completely, slice the meat, and place it in a sealed container
Defrost overnight in the refrigerator and reheat when serving.
