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Nicaraguan Jalapeno Pork Salad




Source of Recipe


Foodie


List of Ingredients





2 lbs Boneless pork butt or shoulder, cut into 1 inch cubes
1/2 C Water
Salt andfreshly ground black pepper
1 Large tomato cored
2 Tbsp Vegetable oil
4 Tbsp Fresh lime juice
3 C Finely shredded cabbage
1/2 C Minced onion
3 or 4 Fresh jalapeno chiles, seeds and stems removed, minced
Lime wedges


Recipe




1. Preheat oven to 400 F. Place the pork in a 10 by 15 inch roasting pan. Add the water. Cover the pan tightly withaluminum foil and bake until the meat is very tender when pierced about 1 hour. Uncover and continue roasting, stirring occasionally until all the liquid evaporates and the meat is well browned, about 15 minutes longer. Add salt and pepper to taste.

2. While the meat cooks, cut 2 wedges from the tomato and dice the remainder. In a large bowl, combined the diced tomato, oil, 3 Tbsp lime juice, cabbage and salt and pper to taste, cover and chill

3. In small bowl, combine the remaining 1 Tbsp of lime juice, onion and chiles; cover and chill.

4. When the meat is well browned, lift with slotted spoon onto a serving platter. Arrange the cabbage over the top and spoon the chile-onion salsa over all. Garnish with tomato wedges and lime wedges.

Servings: 8