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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Spanish and Portuguese >> Portuguese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cut the pork into 2 inch cubes and separate the ribs, then place in a large container with a lid. Combine all of the remaining ingredients (except the lard) and pour over the pork, turning to coat. | 2. Let the meat marinade for between 24 & 48 hours in the refrigerator, turning several times. | 3. When ready to cook, remove the meat from the fridge at least 30 minutes before using. | 4. Preheat the oven to 350°F Melt the lard in the roasting pan. | 5. Remove the pork from the marinade and discard the marinade. | 6. Add the pork and red peppers to the melted lard and cook covered until the pork is cooked, turning occasionally. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pork loin	2	lbs	boneless cubed	1405.3365	0.0	195.3871	62.9228
rack back rib	1		cut	-	-	-	-
white wine	1	cup		-	-	-	-
lemon juice	1/2	cup		26.84	8.418	0.42700000000000005	0.2928
lemon	2		rind	2.5617	0.8233	0.0972	0.0265
orange juice	1/4	cup		27.9	6.4479999999999995	0.434	0.124
pimento paste	2	teaspoons		-	-	-	-
paprika	1	teaspoon		6.486000000000001	1.2418	0.3252	0.2965
cumin	3/4	teaspoon	ground	5.9063	0.6968	0.2805	0.3508
cinnamon	1	dash		-	-	-	-
garlic clove	4		minced	17.88	3.9672	0.7632	0.06
piri sauce	1/2	teaspoon		-	-	-	-
salt	1	teaspoon		-	-	-	-
black pepper	1/2	teaspoon		2.8865	0.7354	0.1195	0.0375
garlic powder	1/2	teaspoon		5.1305	1.1273	0.2565	0.0113
lard	8	tablespoons		923.648	0.0	0.0	102.4
red pepper	2		seeded cut	2.5	0.5506	0.1169	0.0275

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.