Pork Loin and Agria Stew

Name: Pork Loin and Agria Stew
Yield: 8
Ingredients: 1 large bunch of agria (900 g); 1 kg pork loin cut into 3 cm cubes; 1/2 teaspoon salt; 5 crushed garlic cloves; 1 teaspoon thyme; 1 tablespoon olive oil; 1/4 cup vinegar (60 ml); 2 tablespoons beef bouillon dissolved in 960 ml boiling water; 2 tablespoons all-purpose flour

1
1 large bunch of agria (900 g)
2
1 kg pork loin cut into 3 cm cubes
3
1/2 teaspoon salt
4
5 crushed garlic cloves
5
1 teaspoon thyme
6
1 tablespoon olive oil
7
1/4 cup vinegar (60 ml)
8
2 tablespoons beef bouillon dissolved in 960 ml boiling water
9
2 tablespoons all-purpose flour

Ingredients

1
1 large bunch of agria (900 g)
2
1 kg pork loin cut into 3 cm cubes
3
1/2 teaspoon salt
4
5 crushed garlic cloves
5
1 teaspoon thyme
6
1 tablespoon olive oil
7
1/4 cup vinegar (60 ml)
8
2 tablespoons beef bouillon dissolved in 960 ml boiling water
9
2 tablespoons all-purpose flour

Directions

1
Separate the agria into small bunches, wash in cold running water, drain and reserve
2
In a medium bowl, season the pork loin with salt, garlic, and thyme. Reserve
3
Heat the olive oil in a medium pan over high heat
4
Add the reserved meat and cook, stirring occasionally, until browned (approximately 8 minutes)
5
Add the vinegar, stir, and let it evaporate
6
Bring to a boil, then reduce heat to low, cover, and simmer, stirring occasionally, until the meat is tender (approximately 20 minutes)
7
Sprinkle with flour and mix
8
Add the reserved agria, increase heat to high, and bring to a boil for approximately 1 minute
9
Transfer to a bowl and serve immediately
10
500 calories per serving
11
Note: You can prepare this stew the night before without adding the agria
12
Let it cool, transfer to a bowl, cover with plastic wrap, and refrigerate
13
Before serving, reheat in a pan over medium heat
14
Add the agria.