6 cups of water
1/4 cup of oil
1/4 cup of chopped bell pepper
1.5 kg of pork loin in large cubes
1 kg of abobora in chunks
6 cloves of garlic, minced
Salt and black pepper to taste
6 cups of water
1/4 cup of oil
1/4 cup of chopped bell pepper
1.5 kg of pork loin in large cubes
1 kg of abobora in chunks
6 cloves of garlic, minced
Salt and black pepper to taste
1
Season the pork with salt and black pepper
Fry the garlic in oil until it starts to brown
Put the pork in the pot and fry for 20 minutes, stirring occasionally, or until the liquid evaporates and the meat is golden
Remove two cups of water and scrape the bottom of the pot with a wooden spoon
Let it cook for five minutes
2
Add another two cups of water and cover the pot
Cook for one hour, stirring occasionally
As the liquid evaporates, add the remaining water gradually
Add the abobora, check the seasoning, and cook with the lid on for another 15 minutes or until the pork and abobora are tender
Remove from heat and, when serving, sprinkle with chopped bell pepper.
