3 cloves of garlic, minced
4 chopped onions
Salt and black pepper to taste
1.5 kg pork rump
1/4 cup olive oil
2 sprigs of rosemary, chopped
1/4 cup vinegar
1 diced bell pepper
3 large tomatoes, seeded and chopped coarsely
3 cloves of garlic, minced
4 chopped onions
Salt and black pepper to taste
1.5 kg pork rump
1/4 cup olive oil
2 sprigs of rosemary, chopped
1/4 cup vinegar
1 diced bell pepper
3 large tomatoes, seeded and chopped coarsely
Mix the garlic, half the onion, salt, and black pepper
Season the meat with this mixture
Heat a skillet with olive oil over medium heat
Add the pork rump and rosemary, and cook until browned
When the meat and onions are well browned, add the vinegar
Let it simmer and add 1/4 cup of water
Cook covered, turning the meat occasionally to prevent drying out
Add the remaining onion, bell pepper, and tomatoes
Simmer for 15 minutes or until the sauce thickens
Check the seasoning
Serve the pork rump sliced thinly with the sauce on the side
Serves 8
Note: Pork rump can also be prepared with beef tenderloin, chicken, or lamb.
