Fritanga Spicy Pork And Egg Stew Bolivia Recipes

Steps:

• Cut the pork meat up into bite sized pieces and put it in a pot with the cold water. Heat to a boil and keep boiling until all the water is gone.
• Remove the meat out of the pot and set it aside. Add the onions and a dash of salt and fry until translucent.
• Add the tomato, herbs and all the spices except for the cayenne pepper. Cook for two or three minutes until the tomato softens up a little.
• Add the cayenne pepper and fry for another minute or two.
• Add the water or broth followed by the pork. Bring to a boil, then reduce heat and simmer for two hours, adding more stock as necessary to keep the amount of liquid in the pot at more or less the same level.
• Five minutes before you are ready to serve, remove the pot from the heat and stir in the green onions. Add the beaten eggs, stirring quickly to keep them from scrambling.

Steps:

• In a small bowl combine cumin, salt and pepper.
• Add pork; toss to coat.
• In a large skillet, heat oil over medium high heat.
• Add the pork and garlic. Sauté for 2 minutes or until browned.
• In a small bowl blend the broth, orange juice, vinegar, and brown sugar. Reserve 1/4 cup of the broth mixture.
• Pour all but the reserved broth mixture into the skillet with the pork and garlic. Add the carrots. Bring to a boil and reduce the heat to medium. Cook 7-8 minutes.
• Blend corn starch into reserved broth mixture.
• Stirring constantly, pour the corn starch mixture into the skillet to thicken the sauce.
• Add the green onions. Bring to a boil and simmer for 1 more minute.
• Toss with the boiled and drained noodles. Serve immediately.

Steps:

• Heat 2 Tablespoons vegetable oil in 12 inch skillet until hot. Cook and stir chayote over medium heat until crisp-tender, about 5 minutes; remove from heat.
• Cook and stir onion and garlic in 1 tablespoon oil until onion is tender, about 5 minutes. Stir in rice, cook and stir until hot, about 8 minutes. Stir in chayote, tomato, salt and pepper. Cook and stir until tomato is hot, 3 to 5 minutes. Sprinkle with chives.