Ingredients
2 lb pork boneless shoulder
2 cloves garlic, chopped
2 tbsp lemon juice
2 tbsp olive or vegetable oil
1 tsp salt
1/4 tsp ground cumin
1/2 tsp crushed red pepper
1/4 cup water
1/2 cup pitted ripe olives
Directions
Trim fat from pork. Cut pork into 3/4-inch cubes. Toss together pork,
garlic, lemon juice, 1 tablespoon oil, salt, cumin and red pepper in
glass or plastic bowl. Cover and refrigerate, stirring occasionally,
at least 8 hours. Remove pork from marinade. Reserve any remaining
marinade. Heat 1 tablespoon oil in skillet until hot. Cook and stir
pork in oil over medium heat until liquid has evaporated and pork is
brown, about 25 minutes. Drain. Add water and reserved marinade.
Cover and simmer until pork is tender, about 30 minutes. (Add water
if necessary.) Stir in olives.
Servings: 6 servings
Portuguese Pork With Lemon Recipe brought to you by Recipe Ideas
Categories: Fruit; Meat; Pork
The History of Recipes
It is quite possible to prove the history of transcribed cooking instructions way back into the far past, in fact as far into history as ancient Egypt, and possibly even further than that. However, mostly, these ancient records were just primitive hieroglyphic recipes for food preparation.
Fascinatingly, the most ancient recipe in existence, according to food historians is a collection of tablets in Sumerian which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel blissful and exhilarated. As we move into The time of the roman empire around 25BC a man called Apicius assembled a collection of scripts showing how to cook the recipes enjoyed by wealthy Romans. He describes how the meals of wealthy Romans were split into hors d`oeuvre, main meal and dessert, something we still use today. Additionally, he informs us how the ancient Romans used a wide range of spices, including some familiar names like bay, fennel and asafoetida. Moving our culinary historical trip onwards, there are a couple of books dating from the fourteenth century ; a book entitled `Forme of Cury`, and another, similary titled `Curye on Inglish`. The titles are a little misleading though, these have no connection with the indian food that is familiar to us all today, but rather accounts of the types of meals eaten by the rich and wealthy people of those days. In the 15th century, the Crusaders brought back a variety of foods, spices and herbs from Arab cooking, including spices like rosemary and coriander. The introduction of these new tastes prompted an explosion in recipe publications, many of which still exist in private cookery archives. Over the following few centuries, the powerful families of the West strove to serve the best banquets, and as a consequence, the best chefs and their recipe collections could command a high salary. Notwithstanding that, it wasn`t until the 19th century that haute cuisine and recipe collections became really popular. Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the USA, dedicated their lives to assembling, testing, and writing down recipes to allow everyone to enjoy them. When we get to the 1900s, recipe books are greatly in demand due to more people being able to read, people having increased leisure time and having more money to spend. The arrival of TV brought us TV chefs and the spin-off recipe books. Which pretty much brings us up to date and the invention of the internet, permitting everyone to search through thousands of recipes just like those on this recipe site. |
We hope you enjoy this Portuguese Pork With Lemon recipe.
