Carne de Cerdo Guisada [Video + Recipe] Stewed Pork
User Reviews
5
-
Prep Time
10 mins
-
Cook Time
50 mins
-
Total Time
1 hr
-
Servings
4 servings
-
Calories
441 kcal
-
Course
Main Course, Lunch
Carne de Cerdo Guisada [Video + Recipe] Stewed Pork
Description
This recipe starts by seasoning pork pieces with salt, black pepper, Worcestershire sauce, oregano, garlic, and onion, allowing it to marinate overnight or at least for an hour. The marinated pork is browned in oil, then simmered over low heat with occasional water additions until tender. Simmering ensures the meat softens and absorbs the marinade’s flavors.
After the pork is tender and liquids are mostly evaporated, the reserved marinade with onions is added back to the pot. Chopped bell pepper, pitted green olives, diced tomatoes, and tomato sauce are incorporated to form a thick, richly flavored stew. The pot is covered and cooked further to meld the ingredients.
The dish is finished with minced parsley or cilantro for a fresh herbal note. Carne de Cerdo Guisada offers a balance of savory pork and the brightness of tomatoes and olives, suitable for serving with rice or bread to soak up the sauce.
Ingredients
- 1 pound pork [0.48 kg] (blade chops or any cut for braising cut into small pieces)
- 1½ tablespoon salt (or more to taste), divided
- 1 tablespoon black pepper or more to taste), divided, freshly-cracked or ground
- 3 tablespoon Worcestershire sauce
- ½ teaspoon oregano dry, ground
- 1 tablespoon garlic crushed, mashed
- 1 red onion cubed or sliced, large
- 3 tablespoon vegetable oil (peanut, soy or corn)
- 1 bell pepper diced
- 2 cups tomato diced
- ¼ cup green olives pitted
- 1 cup tomato sauce
- 2 tablespoons parsley or cilantro, minced
Instructions
1. Seasoning
- In a large bowl, season the pork with a half the salt, pepper, Worcestershire sauce, oregano, garlic, and onion.Cover and let it rest in the fridge overnight, or at least an hour.
2. Cooking pork
- Heat the oil over medium heat in a pot or large skillet. Add the pork (leaving the seasonings in the bowl for later use) and cook, rotating til it browns once the meat juices evaporate.Add 3 tablespoons of water and simmer covered over medium-low heat until the meat is tender, stirring and adding water by tablespoons as needed to prevent it from burning or sticking to the bottom.Once the meat is tender (between 20 to 40 minutes – depending on the cut and meat quality – uncover and let all the liquid evaporate.
3. Cooking vegetables
- Once the liquids evaporate, add the seasonings left from the marinade, and cook stirring. until the onions turn translucent.Add the bell pepper, olives, and tomato and stir to combine. Incorporate the tomato sauce and stir. Cook covered over medium-low heat until the liquids reduce and you have a thick sauce.
4. Serving
- Season with salt to taste and stir in the parsley. Remove from the heat. Check the serving suggestions above the recipe.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 441 kcal
% Daily Value*
| Calories | 441kcal | 22% |
| Carbohydrates | 11g | 4% |
| Protein | 21g | 42% |
| Fat | 35g | 54% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 17g | 85% |
| Trans Fat | 1g | 50% |
| Cholesterol | 82mg | 27% |
| Sodium | 1262mg | 53% |
| Potassium | 788mg | 17% |
| Fiber | 3g | 12% |
| Sugar | 7g | 14% |
| Vitamin A | 1719IU | 34% |
| Vitamin C | 54mg | 60% |
| Calcium | 44mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
