Portuguese pork with lemon PDF Print E-mail

Portuguese Pork with Lemon

2 pounds boneless pork shoulder
2 cloves garlic, chopped
2 tablespoons lemon juice
1 tablespoon olive oil
1 teaspoon salt
1/4 teaspoon ground cumin
1/4 to 1/2 teaspoon crushed red pepper
1 tablespoon olive oil
1/4 cup water
1/2 cup pitted ripe olives

Trim fat from pork; cut pork into 3/4-inch cubes. Toss pork, garlic, lemon juice, 1 tablespoon oil, the salt, cumin and red pepper in non-reactive bowl. Cover and refrigerate, stirring occasionally, at least 8 hours.

Remove pork from marinade; reserve any remaining marinade. Heat 1 tablespoon oil in skillet until hot. Cook and stir pork in oil over medium heat until liquid has evaporate and pork is brown, about 25 minutes; drain. Add water and reserved marinade. Cover and simmer until pork is tender, about 30 minutes, adding water if necessary. Stir in olives.

Serve with hot cooked rice.

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Strawberry and Feta Salad

INGREDIENTS 

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  • 1 cup slivered almonds
  • 2 cloves garlic, minced
  • 1 teaspoon honey
  • 1 teaspoon Dijon mustard
  • 1/4 cup raspberry vinegar
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons brown sugar
  • 1 cup vegetable oil
  • 1 head romaine lettuce, torn
  • 1 pint fresh strawberries, sliced
  • 1 cup crumbled feta cheese

DIRECTIONS

  1. In a skillet over medium-high heat, cook the almonds, stirring frequently, until lightly toasted. Remove from heat, and set aside.
  2. In a bowl, prepare the dressing by whisking together the garlic, honey, Dijon mustard, raspberry vinegar, balsamic vinegar, brown sugar, and vegetable oil.
  3. In a large bowl, toss together the toasted almonds, romaine lettuce, strawberries, and feta cheese. Cover with the dressing mixture, and toss to serve.
 
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