It's basically pork chops marinated in lime zest and juice, orange juice and garlic then sprinkled with cumin, chilli flakes and oregano and fried, then stewed in a mix of white wine and the marinating liquid.
The chops were served on a bed of corn and black beans with red onion, coriander and mint (I also added fried kipfler potatoes to the mix because we had a guest and I didn't want anyone going hungry).
The black beans were a bit of an issue - Biggs said she had some left after her last black bean meal. I didn't check... turns out the beans have disappeared (I believe Biggs has been snacking on them in her sleep). Fortunately I had a can of feijoada in the pantry which I simply strained the meat and flavour out of.
The only other difficulty I had was that I over-reduced the sauce - it was way too thick to serve so I put the chops in it while they rested. The recipe wasn't too clear on what to do with the sour cream so I just dolloped it on top - oh, yeah and I crisped up the pork crackle - that wasn't in the recipe just instinct on my part.
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1 comment:
Good instincts G has what with the crackle and the sour cream and buying a can of feijoada without purpose.
This is the best meal we've had all year.
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