Braised Pork With Cumin (Rojões)

• 2 lbs lean boneless pork, cut into 1-inch cubes
• 1 1/2 tablespoons lard
• 1 cup red wine
• 1 1/2 teaspoons ground cumin
• 1 tablespoon chopped garlic
• 2 bay leaves
• 2 teaspoons salt
• fresh ground pepper
• 4 lemon slices
• 2 tablespoons chopped fresh cilantro
• 1 tablespoon paprika

1. Marinate your pork meat overnight, in the wine, garlic,salt, pepper, and crushed bayleaf, and the paparika. The next day in a skillet melt the lard over high heat, add the pork cubes (DRY well with a paper towel ) and brown.
2. them stirring frequently with a wooden spoon, and also regulating the heat so that they color quickly and evenly without burning. Stir in the marinate that remained along with the cumin add a little more salt if needed, and 1 teaspoon of chopped garlic. Bring to a boil. then cover and reduce heat to low and let simmer for 25 minutes or till pork.
3. is tender. Add in a little more wine if it looks to dry so that you'll have a nice thick sauce and cook for 5 minutes, stir in the fresh cilantro . Pour the pork into a heated platter, surrounded with boil potatoes or fried.
4. Decorate with lemon slices and black olives.
5. serve with a nice green salad on the side a bottle of red wine.
6. Enjoy.

pork, lard, red wine, ground cumin, garlic, bay leaves, salt, fresh ground pepper, lemon slices, fresh cilantro, paprika

Taken from www.food.com/recipe/braised-pork-with-cumin-roj-es-352704 (may not work)