Cuban pork

Ingredients for 5 servings:

• 450 ml water
• 2 limes, juice
• 1 sprig(s) of thyme
• 8 black peppercorns
• 1 garlic clove(s), finely chopped
• Salt
• 700 g pork chop(s), boneless
• 2 tbsp olive oil
• 2 large onions, sliced
• 3 garlic cloves, finely sliced
• 1 handful of coriander leaves, chopped
• 1 tsp oregano
• ½ tsp cumin

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 2 hours 10 minutes

Lechon asado

This famous Cuban pork dish is braised in broth until tender and then shredded. Traditionally, this dish is served with rice and black beans. In a large pot, bring water, lime juice, thyme sprig, peppercorns, cumin, oregano, minced garlic, and salt to a boil. Add pork chops, reduce heat to low, and simmer for 1 to 1 1/2 hours, until tender. Turn off the heat and let the pork chops sit in the broth for 30 minutes. Remove the meat from the broth, trim any fat, shred the meat into small pieces, and set aside. Heat olive oil in a large skillet. Add the shredded pork to the skillet and sauté for about 5 minutes, until almost crispy. Add the onion and sliced ​​garlic and sauté for about 10 minutes, until the onion is lightly crisped. Add the juice of one lime, mix everything well and serve sprinkled with coriander.