1.5 kg of lean pork, cut into chunks
4 cloves of garlic, minced
1 large onion, chopped
6 tablespoons of fresh parsley, chopped
10 green shallots
2 teaspoons of salt or to taste
2 cups of water (480 ml)
1/2 cup of oil (120 ml)
10 strips of bacon, crumbled
3 diced tomatoes
3 green peppers, diced
1.5 liters of beef broth
30 leaves of cabbage, chopped
6 tablespoons of rice flour
To taste: cayenne pepper
1.5 kg of lean pork, cut into chunks
4 cloves of garlic, minced
1 large onion, chopped
6 tablespoons of fresh parsley, chopped
10 green shallots
2 teaspoons of salt or to taste
2 cups of water (480 ml)
1/2 cup of oil (120 ml)
10 strips of bacon, crumbled
3 diced tomatoes
3 green peppers, diced
1.5 liters of beef broth
30 leaves of cabbage, chopped
6 tablespoons of rice flour
To taste: cayenne pepper
Season the pork with garlic, onion, parsley, shallot, and salt
Aquatic oil in a large pan and brown the pork over high heat
Add water to the pan and let it simmer, stirring occasionally, until the water has evaporated and the pork is nicely glazed
While that's cooking, sauté bacon, tomato, pepper, and beef broth in another large pan over high heat for 20 minutes with the lid partially covered
Add the pork to the pan and when the mixture starts to boil again, add the chopped cabbage and rice flour gradually, stirring constantly to prevent lumps
Let it cook until the sauce has a nice creamy consistency
Season with cayenne pepper and serve with white rice
630 calories per serving
