1 pork loin of 2 kg, cut into 5 cm cubes
3 cups of dry white wine (720 ml)
6 cloves of garlic, minced
3 sprigs of rosemary
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons salt
1/2 teaspoon black pepper
6 tablespoons olive oil
1 1/2 cups vegetable shortening (270 g)
For serving
2 kg of potatoes
800 g of green beans, cut in half
1 tablespoon salt
To decorate
2 medium-sized limes (400 g), with skin, cut into slices
200 g of whole black olives
1 pork loin of 2 kg, cut into 5 cm cubes
3 cups of dry white wine (720 ml)
6 cloves of garlic, minced
3 sprigs of rosemary
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons salt
1/2 teaspoon black pepper
6 tablespoons olive oil
1 1/2 cups vegetable shortening (270 g)
For serving
2 kg of potatoes
800 g of green beans, cut in half
1 tablespoon salt
To decorate
2 medium-sized limes (400 g), with skin, cut into slices
200 g of whole black olives
In a large bowl, combine the pork loin, white wine, garlic, rosemary, cinnamon, salt, and pepper
Cover with plastic wrap and refrigerate overnight
Heat the olive oil and vegetable shortening in a large skillet over medium heat until melted (approximately 3 minutes)
Remove the meat from the marinade, transfer to the skillet, and fry, stirring occasionally, until golden brown (about 25 minutes)
Add the marinade to the skillet, reduce heat, and cook, stirring occasionally and adding water as needed to prevent drying out, until the meat is tender (approximately 40 minutes)
Prepare serving: while the meat cooks, in a medium pot, combine the potatoes, cover with 4 liters of water, and boil over high heat until tender (about 30 minutes)
Drain and let cool
Peel and slice into 2 cm thick rounds. Reserve
In another medium pot, combine the green beans, cover with 3 liters of water, season with salt, and boil over high heat until tender (approximately 17 minutes)
Drain and reserve
Remove the meat from the skillet and transfer to a large serving dish. Reserve
In the same skillet used for frying the meat, add the reserved potatoes and fry over medium heat, stirring occasionally, until golden brown (about 8 minutes)
Remove from heat and arrange around the meat in the serving dish
Distribute the reserved green beans around the meat
Decorate with lime slices and black olives
Serve immediately
Approximately 10,400 calories per serving
