Fried Pork
Cayenne is a red or green hot chili pepper used to flavor chile food dishes and is also used for medicinal purposes. Named for the city of Cayenne in French Guiana, it is a cultivar of Capsicum annuum related to bell peppers, jalapeños, and others.
Ingredients
800 grams / (1 3/4 pounds) pork cut into cubes
150 ml / (1/2 cup and 2 tablespoons) white wine
50 ml / (3 1/3 tablespoons) olive oil
1/2 chile, seeded and diced
5 cloves of garlic
2 tablespoons red pepper sauce
Pepper (to taste)
5 bay leaves
Salt (to taste)
Directions
Step 1
Season the meat with salt, chile, chopped garlic, pepper, bay leaf, red pepper sauce and white wine. Let marinate about 1 hour.
Step 2
Heat the olive oil in a frying pan. When the olive oil is hot, add the meat without the marinade (reserve the marinade) and fry over medium-low heat about 20 minutes, stirring occasionally.
Step 3
When the meat is almost fried, add the marinade and cook for more 5 minutes, stirring occasionally.
Step 4
Turn off the heat and serve the meat with fries cut into cubes or white rice.
From foodfromportugal.com