"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Pork Guisada Recipe

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This recipe for Pork Guisada, by , is from Recipies To Remember, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Victoria Kimpe
Added: Sunday, April 1, 2007


3 Lb Pork Chunks
1 T Salt
3 Bay Leaves
1 T Oragano
1 T & 1 t Comino (Cumin)
3 dashes Thyme
3 dashes Dill Seed
1 1/2 oz All Spice
Lg pinch Basil
1 1/2 t Garlic

Chili mixture
1 T salt
1 t Comino
1 Bay Leaf
1 oz All Spice
2 - 3 shakes of pepper
pinch MSG & Basil

Put pork and spices in a pot and just barely cover with water. Cook on high until it consumes it's own liquid. Let fry in it's own juice for a couple of minutes. Cover.
Make chili sauce by adding all chili ingredents to blender and filling it up with water and blend well.
Add chili mixture to pork cook till well blended and serve.

Personal Notes:
Personal Notes:
This is a Cha Cha's recipe.




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