Salmi – Fried Pork Cubes

Cook the garlic cloves on the stove, drain the broth, cut out the skin. Brown the meat cubes in olive oil on all sides. Extinguish with cognac or alternatively wine. Add cinnamon stick (only for a short time). Add lemon skin or alternatively juice, the peeled and crushed garlic cloves, the paradeis pulp and a little bit of tap water. Season with salt. When the meat is soft, add the chopped nuts, bring to the boil again and place on the table. (Rueegg/Feisst: 1/2Grossmutters Mittelmeerküche – Kochen wie im Urlaub”, Albert-Müller-Verlags-Ag)

Tip: Cinnamon gives dishes a wonderfully sweet and spicy note!

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