Pork Picadillo Cubano

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   1. In large, fairly deep frying pan on medium high heat add olive oil

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   2. When oil is hot, add onion and cook until onions are just short of browning, stir as needed

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   3. Add garlic and sweat along with onions. (If you need more garlic, you can use garlic powder -- which most Cuban home cooks will do to begin with -- as it will blend nicely with the liquid, but be judicious with it.)

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   4. Add 1 TBL of oregano, crushing it between your fingers to release the oils

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   5. Stir until all ingredients are well combined

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   6. Add pork and brown. As the meat browns, chop it into small pieces

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   7. Once all the meat is browned, add tomato sauce/crushed tomatoes and stir to combine to coat all the pork

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   8. Add second TBL of oregano and stir

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   9. Taste and add salt as needed

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    10. Let the mixture cook at medium heat so that the flavors combine and liquid reduces, approximately 10 minutes. Stir once or twice

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    11. Taste to check for salt. The flavor should be somewhat smooth, but there should be a little acid coming through. If there is not enough acid, add a little of the vinegar

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    12. When satisfied with flavor, cover and cook on low flame for at least 10 minutes

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    13. The mixture should be well-combined, but not dry and the tomato should be prominent in the pan

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    14. Check the flavor and add the last TBL of oregano (or not if you like what you've got) and just fold it in

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    15. Add about 8 grinds of black pepper

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    16. Adjust salt level

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    1. Place raisins, capers and olives in little bowls or dishes on the side as toppings

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    2. Gently fry the eggs IN OIL, NOT BUTTER just before you serve the meal

No additional tips available.