Pork Rump with Aguardente

Name: Pork Rump with Aguardente
Yield: 6
Ingredients: 2 tablespoons of olive oil; 1 cup of smoked bacon, cut into cubes (150 g); 3 large onions (450 g) chopped; 1 kg of pork rump, cut into 1 cm cubes; 1/2 cup of aguardente (120 ml); A pinch of cinnamon; 2 bay leaves; A pinch of black pepper; 1/2 tablespoon of salt; 4 cups of water (960 ml)

1
2 tablespoons of olive oil
2
1 cup of smoked bacon, cut into cubes (150 g)
3
3 large onions (450 g) chopped
4
1 kg of pork rump, cut into 1 cm cubes
5
1/2 cup of aguardente (120 ml)
6
A pinch of cinnamon
7
2 bay leaves
8
A pinch of black pepper
9
1/2 tablespoon of salt
10
4 cups of water (960 ml)

Ingredients

1
2 tablespoons of olive oil
2
1 cup of smoked bacon, cut into cubes (150 g)
3
3 large onions (450 g) chopped
4
1 kg of pork rump, cut into 1 cm cubes
5
1/2 cup of aguardente (120 ml)
6
A pinch of cinnamon
7
2 bay leaves
8
A pinch of black pepper
9
1/2 tablespoon of salt
10
4 cups of water (960 ml)

Directions

1
In a large pot, heat the olive oil over high heat and cook the bacon, onions, and pork until browned (about 30 minutes), stirring occasionally
2
Add the remaining ingredients, except for the water, and stir
3
Lower the heat and simmer, adding water as needed, until the meat is tender (about 1 hour and 50 minutes)
4
Transfer to a serving dish and serve immediately
5
698 calories per serving

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