Sancocho de Carne de cerdo

Pork Steiv

Preparation info
  • Serves

    6 to 8

    • Difficulty


Appears in

By Elisabeth Lambert Ortiz

Published 1973

  • About


  • 3 lb. pork loin, cut in 2-inch chunks
  • Salt, freshly ground pepper to taste
  • 2 onions, chopped fine


Season the pork with salt and pepper. Put into a heavy, covered 6 pint casserole with the onions, leek, garlic, parsley, coriander, bay leaf, hot pepper, vinegar, and bitter orange juice. Add enough water to barely cover. Simmer over low heat.

Meanwhile soak the plantains in the lime or lemon j