Pork with Purslane in Mixed Salsa

Name: Pork with Purslane in Mixed Salsa
Yield: Serves 4 to 5 servings
Cuisine: American
Ingredients: 14 oz pork (about 400 grams); 2 cups tomatoes (about 1 lb or 450 grams); 1 medium-large red tomato; 2.2 lbs or 1 bag purslane (about 1 kg); 3 serrano peppers, or to taste; 6-7 cloves garlic, or 6 garlic bouillon cubes; 2 tablespoons ground cumin; Oil; Salt, to taste

Hilda Lucero Garcia Segura @Taty_32

Hi! To be honest, this is the first time I tried making pork—my mother-in-law gave me this recipe over the phone, and if I could get it right on the first try, I’m sure you can too! One more thing: I don’t usually cook with garlic, but when it’s combined with cumin, it turns out really delicious and doesn’t taste strongly of garlic at all, so don’t worry. It’s super tasty!

Hilda Lucero Garcia Segura @Taty_32

Saved

Ingredients

Serves 4 to 5 servings

14 ozpork (about 400 grams)
2 cupstomatoes (about 1 lb or 450 grams)
1medium-large red tomato
2.2 lbsor 1 bag purslane (about 1 kg)
3serrano peppers, or to taste
6-7 clovesgarlic, or 6 garlic bouillon cubes
2 tablespoonsground cumin
Oil
Salt, to taste

Saved

Steps

1

Place the pork in a pot, cover with enough water, add half an onion, two unpeeled garlic cloves, and a little salt. Bring to a boil and cook until the pork is tender.
2

While the pork is cooking, place the tomatoes, red tomato, and serrano peppers in a pot and cover with water. Boil until soft.
3

Once cooked, transfer the tomatoes and peppers to a blender. Add the ground cumin and, if using, the garlic bouillon cubes (these cubes already contain salt).
4

Blend everything until smooth and set aside. (If using cubes, you can add the rest now or later.)
5

Wash the purslane thoroughly and let it soak for a while in water with a vegetable disinfectant, such as a few drops of bleach or iodine, or whatever you use to clean produce.
6

Once the pork is tender, drain and fry it in oil over medium heat until golden brown. (If it gets a little too brown, it will still taste great!)
7

Add the salsa you blended earlier to the pot with the pork.
8

Pour a little extra water into the blender to get any remaining salsa, then add that to the pot.
9

Let the mixture boil for about 5 to 10 minutes, stirring occasionally. Add the drained purslane.
10

Cover and simmer for about 4 minutes, stirring occasionally.
11

Check that the purslane is tender. Taste and adjust salt if needed. (If you used garlic cubes, you may only need a pinch more salt.)
12

Uncover and let the sauce reduce until the pieces of pork start to show through.
13

Turn off the heat. Serve hot, and you can enjoy it with rice.