Rojoes a Cominho (Pork with Cumin, Lemon and Cilantro)

   

   

Hearty stews are wonderful to warm the soul on a cold winter day.  But sometimes something more interesting than a stew is needed to break cabin fever.  This recipe is also from Portugal and pairs the Portugese love of pork with ingredients they no doubt brought back during their age of exploration to the Spice Islands.  Cumin is one of my favorite spices, although I take lemon in moderation.  As always, adjust the proportions to suit your pallet.  When I cooked this recipe, again from the Williams-Sonoma Savoring Spain and Portugal cookbook, I followed the recipe's suggestion for lemon juice, but did not add the recommended lemon zest or slices.  Similarly, the original recipe called for 2 tsp of pepper which overwhlemed the dish for my taste.  Here, I suggest 1/2 a tsp.  I paired this with rice, and also added a flour and butter roux to thicken the sauce.  Enjoy!

Ingredients:
2 tbsp ground cumin
1 1/2 tbsp minced garlic
1/2 tsp ground pepper
1 tsp salt
7 tbsp chopped fresh cilantro
2 tbsp fresh lemon juice
1 cup dry white wine
2 lb pork sholder cut into 1 inch cubes
2 tbsp olive oil
2 cups chicken stock
3 tbsp butter
3 tbsp flour

Directions:
In a bowl, stir together the cumin, garlic, pepper, salt, 4 tbsp of the cilantro, lemon juice and the wine.  Add the pork and mix to coat.  Put the pork and marinade mixture into a ziploc bag, seal, and refrigerate overnight. 
Drain the pork, reserving the marinade, and pat the meat dry.  In a heavy sauce pan or Dutch oven, heat the oil over medium heat.  Add the pork and saute until brown all over, 8-10 minutes.  Add the reserved marinade and the stock, raising the heat if necessary, and bring to a boil.  Reduce the heat to a simmer, cover and cook for 45 minutes.  In a small pan, melt the butter and then stir in the flour.  Allow the roux to cook a couple of minutes and then whisk into the stew.  Ensure that the stew remains at or returns to a simmer and cook for an additional 5 minutes to allow the sauce to thicken.  Serve over cooked rice and sprinkle remaining cilantro on top of each serving.