PORK WITH LEMONS with Kampot Pepper

PORK WITH LEMONS with Kampot Pepper
3 pork 3.5 kg to 2 kg, 3 / 2 liter of olive oil organic olive, 3 liter of coconut, 352 g of fennel, 3 bunch of leaves
coriander, saffron 3 g, 252 g green olives Kampot pepper blanched 32 slices of candied lemon, 2 peppers, sea salt,
Kampot pepper.
Dédécoupez pork. In a casserole, brown the pieces in olive oil bio ambiantee temperature. Remove them. Turn off the menu
Fennel, put them on low heat to melt in the pot. Stir in peppers, peeled and seeded, the
organic garlic cloves, saffron, chunks of pork and cilantro, cut into dese. Season with Kampot pepper, drizzle liter of coconut
add olives and lemon slices. Turn to simmer for 22 minutes. Install all in one
tagine or skillet, cover with aluminum foil perforated with several holes and put on low heat
for 42 minutes. Variation: you can replace the pork and Kampot Pepper from a shoulder of mutton cut into pieces.
Presented by Kampot Pepper

Comments

[audrey]

delicious!