14 oz of smoked pork (dried meat) without fat
1 tablespoon of olive oil
3 large onions (450 g), sliced into rings
1/2 cup of chopped fresh parsley
1/4 cup of finely chopped green onion
Salt to taste
14 oz of smoked pork (dried meat) without fat
1 tablespoon of olive oil
3 large onions (450 g), sliced into rings
1/2 cup of chopped fresh parsley
1/4 cup of finely chopped green onion
Salt to taste
Using a very sharp knife, cut the smoked pork into thin strips
Transfer to a large bowl, cover with cold water, wrap with plastic film and refrigerate for about 12 hours, changing the water three times during this time
Drain
In a medium pot with 2 liters of water, cook the smoked pork at high heat until it's very tender (about 15 minutes)
Drain again
In a large skillet with olive oil, sauté the sliced onions and pork over high heat, stirring constantly, until all liquid has evaporated (about 15 minutes)
Add 1/2 cup of water, mix well, let it warm up and remove from heat
Add chopped parsley and green onion, mix well and season with salt if needed
Transfer to a bowl and serve immediately
299 calories per serving
