Porco refogado

🥩 Garlic-and-lemon marinated pork, browned then slowly cooked in a short tomato and onion sauce.

Ingredients

• 700 g boneless pork shoulder in 3 cm cubes
• 250 g chopped tomatoes
• 1 onion, 150 g, sliced
• 3 crushed garlic cloves
• 20 ml lemon juice
• 30 ml oil
• 1 bay leaf
• 300 ml hot water, more if needed
• ½ teaspoon salt, adjusted
• Black pepper to taste

Preparation

Mix pork with garlic, lemon, salt and pepper. Cover and marinate 30 minutes in the refrigerator, never on the counter.

Drain pieces slightly over their container, reserving all marinade for cooking. Heat oil in a casserole.

Brown pork in two batches for about 8 minutes total, then set aside. Reduce heat if the base darkens too quickly.

Soften onion in the pot 5 minutes. Add tomatoes and bay and cook 5 minutes, stirring.

Return pork with juices, all reserved marinade and 300 ml hot water. Bring to a simmer and partly cover.

Simmer gently 45–55 minutes, stirring occasionally, until fully cooked and fork-tender. Add hot water if drying and extend if still firm.

Remove bay, briefly reduce uncovered if needed to coat meat, taste, adjust salt and serve four portions hot.