Dry-Fried Pork

Ingredients

1. 1 kg pork leg meat, cut into cubes (should have some fat/skin)
2. 2 onions.
3. 5 cloves garlic, chopped fine.
4. 1 tomato (cut into small cubes)
5. Seasoning (salt and pepper)
6. 1 small bunch chopped coriander (optional)

Method

1. When cutting the meat, make sure the skin and fatty part of the pork is attached to the meat. Separate the pieces with the skin from the meaty ones.
2. On a hot pan with no oil, cook the pork with the skin on it first. This is to ensure that this part gets more time to cook since it is tougher.
3. The fat will help cook the pork and brown it. When the skin pieces start to brown, add the rest of the meat and cover the pan to allow the meat to cook.
4. When all the water has evaporated and the meat starts drying, add the onion and garlic.
5. Allow the meat to brown as you keep on stirring to prevent sticking. Add a little water to dilute any stuck flavors.
6. Add the tomatoes and season, stir and cover to allow the tomato to cook.
7. Taste and correct the seasoning. The meat should be cooked by now. Avoid adding water during cooking, but do so only to give the meat more cooking time.
8. Just before turning off the heat, add the optional coriander then serve hot.
9. The cooking time should not be long because pork is not a tough meat.