Delicious delicacy perfect to enjoy alongside some white rice and a fresh salad.
The moronga, besides being a delight for the palate, represents the richness of the diversity of flavors and typical ingredients of the region.
Moronga in the Catracho Style
Ingredients
2 pounds of Moronga
3 Peeled garlic cloves
½ pound of Tomatoes
1 ½ Onion
1 Green chili
½ cup of Olives
¾ cup of Water
1 pinch of Salt
¼ liter of Oil
1 pinch of Pepper
Preparation
Step 1 : To begin, cut the moronga into slices at least 2 centimeters thick.
Step 2 : Next, finely chop the tomatoes, chili, and crush the garlic cloves, along with cutting the onion into julienne strips.
Step 3 : Then, add the garlic and onion to a skillet with oil; sauté until the onion becomes translucent.
Step 4 : Add the chili, tomatoes, and water; season with salt and pepper, and cook for at least 5 minutes.
Step 5 : Subsequently, add the moronga and olives; cook over medium-low heat for about 8 to 10 minutes with the skillet covered, stirring occasionally.
Step 6 : After this time, remove the lid, adjust the seasoning if needed, and remove from heat.
Step 7 : At this point, the pork moronga in the Catracho style is ready to be enjoyed.
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