PORK STEW WITH CUMIN (Portugal)

2 pounds boneless pork, cubed
MARINADE:
1/3 cup dry white wine
3 cloves garlic, finely chopped
2 teaspoons lemon juice
2 teaspoons cumin
1 bay leaf
salt and pepper to taste
TO COOK:
2 tablespoons olive oil
1 large onion, finely chopped
water or stock (if needed)
TO SERVE:
10 large pitted black olives
lemon wedges for garnish

Marinate pork in mixture of white wine, garlic, lemon juice, cumin, bay leaf, salt, and pepper in refrigerator for 6 hours.

Remove pork from marinade and reserve liquid.

Saute pork and onion in oil until pork is browned.

Add marinade and bring to a simmer; cook 30 minutes. Add water or stock if necessary to keep it moist.

Scatter with olives and serve with lemon wedges.

Servings: 4
Source: Classic Main Courses