Fritanga Spicy Pork And Egg Stew
From well_seasoned 15 years ago
- 130 minutes to make
- Serves 8
Years ago my son's school had a cultural day with each class assigned a different country. They had to present displays representing the different cultures and I was assigned the cooking task for the class. The initial response was ewww when the students first saw it because of the eggs (picture red egg drop soup) but after one brave and hungry boy tried it the others followed suit and it was soon gone. Read more This recipe represented Bolivia. See less
Ingredients
- 2 pounds pork shopping list
- 2 cups cold water shopping list
- 2 cups onion, thinly sliced shopping list
- 1 1/2 cup peeled tomato, thinly sliced shopping list
- 1 tablespoon minced mint shopping list
- 1/2 cup minced parsley shopping list
- 1 tablespoon dried oregano shopping list
- 4 cloves garlic, minced shopping list
- 1 1/2 teaspoon ground cumin shopping list
- 1 teaspoon ground black pepper shopping list
- 1/2 cup ground cayenne pepper **this is the original recipe, I personally use much less** shopping list
- salt to taste shopping list
- 4 cups water or broth shopping list
- 1 cup green onion, thinly sliced shopping list
- 4 eggs scrambled shopping list
How to make it
- Cut the meat into small pieces.
- In a large pot heat the two cups of cold water and add the pork meat. Let boil until all the water evaporates.
- Remove the meat from the pot.
- Using the fat left in the pot by the cooked pork stir-fry the other ingredients except for the water, green onions and eggs according to the order of the list, .
- Add the meat and four cups of water or broth.
- Cook over high heat until it boils, then lower the heat and cook for two hours until meat is tender.
- Try to maintain the initial amount of broth by adding boiling water so that the stew does not get very thick.
- Five minutes before serving add the green onions.
- Next while stirring add the four eggs to thicken the stew.
- Serve in a deep plate.
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