Ingredients
3 to 4 lb. pork meat, cut into 1-inch cubes
3 to 4 cloves garlic, crushed
1/3 tsp. dried oregano
1 bay leaf
2/3 to 1 c. white wine
1 tsp. salt
1 tsp. pepper
3/4 c. water
Method
Sources
📖
RecipeNLG
dataset
📖
Gathered
web↗ link
Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.
RecipeNLG
Gathered
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Three-legged camp oven — charcoal cooking, campfire stews, biscuits
Adjustable stand — hold cookbook or tablet at eye level while cooking
Long-handled popper for campfire or fireplace popcorn
Comprehensive grilling technique — charcoal, gas, wood fire mastery
Class K kitchen fire extinguisher — grease and oil fire safety
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Three-legged camp oven — charcoal cooking, campfire stews, biscuits
Adjustable stand — hold cookbook or tablet at eye level while cooking
Long-handled popper for campfire or fireplace popcorn
Comprehensive grilling technique — charcoal, gas, wood fire mastery
Class K kitchen fire extinguisher — grease and oil fire safety
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Free 2-day shipping on every tool and ingredient we recommend.
The best culinary books narrated, on the house for 30 days.
Every cookbook you've wanted to read — free for 30 days.
You're reading one of recipes available free. Full library with Gastronome.
In a 5-quart Dutch oven, combine all ingredients, except water. Simmer for 1 1/2 hours. Add a little wine if it gets too dry. Add water and simmer 1 1/2 hours more. When meat starts to fall apart, remove lid and simmer most of the moisture away. Serve in tacos, tostadas or use in enchiladas.