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Friday, December 5, 2014

GOCHO, -A, WITH 15TH C RECIPE FOR WILD PIG IN GRAVY


Pig During Sslaughter 1999
Photo by: Lord-Williams
sow (female), pig, hog (male), see cerdo. [Ares. “Comidas.” 1994:108;
Pacho. “Cocina.” 1994:157; and Tapiello 1994:138]

WILD PIG IN GRAVY ADAPTED FROM NOLA’S #lii-2 CALDO[1] LARDERO DE PUERCO SALVAJE
For 4 persons

Ingedients

1 lb pork
4 ½ oz solid lard
1 tbsp olive oil
1 onion sliced
1 tbsp fine spices except saffron and cinnamon[2]
1 c red wine
1 c water
½ c vinegar
chopped herbs[3]

Fattening but Delicious
Photo by: Lord-Williams
Preparation

Dice the meat the size of the width of two fingers. Take the lard dice it small.

Heat a frying pan. Add the oil. When hot add the meat and lard. Gently fry. When half cooked, add onion and cook until translucent. Add spices and mix all. Add wine, water and vinegar. Cover and simmer about 30 minutes until meat is very tender. Add herbs and simmer 15 more minutes and serve in the broth.

Another method of cooking this is for the lord of the household. Select a clean piece of pork with no hairs on the skin. Scald it. Cook it in half water and half wine. Add whole spices to give it flavor. Add all herbs and salt to taste. Some cooks add onion and do not call it bad. 


[1] As seen from the photo this does not look like caldo, a broth.
[2] Salsas finas, see blog titled dárselo published November 29, 2013 for recipe.

[3] Leaves from a few sprigs of each of the following were used: lemon balm, thyme, rue, parsely, verbana, basil and oregano.

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