Stew
Bafá (Cape Verdean Garlic Pork)
About
A slow-cooked, garlic-and-wine-marinated pork dish from Cape Verde, tender and deeply savoury, showing the islands' Portuguese-influenced love of cured and braised meats.
Equipment
- Bowl for marinating
- Heavy pot or deep frying pan
- Wooden spoon
Ingredients
Pork shoulder, cubed800 g
Garlic cloves, crushed6
White wine0.5 cup
Bay leaves2
Onion, sliced1
Olive oil3 tbsp
Ground paprika1 tsp
Fresh lime or lemon juice2 tbsp
Salt1 tsp
Black pepper0.5 tsp
Water0.5 cup
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