🫙 From the Spice Rack
Impanadas
4 Tablespoons extra virgin olive oil 1 Medium Spanish onion -- finely sliced 4 Cloves garlic -- thinly sliced 1 Tablespoon fennel seeds 1 Pound pork shoulder meat -- in 1/2" cubes
italianmaineasy
Ingredients8 items
Ingredients
- 4Tablespoonextra virgin olive oil
- 1medium spanish onion -- finely sliced
- 4Clovegarlic -- thinly sliced
- 1Tablespoonfennel seeds
- 1Poundpork shoulder meat -- in 1/2" cubes
- 1Cupred wine vinegar
- 1/4Cupsugar
- 1Cupbasic tomato sauce
Directions
- 1
4 Tablespoons extra virgin olive oil 1 Medium Spanish onion -- finely sliced 4 Cloves garlic -- thinly sliced 1 Tablespoon fennel seeds 1 Po
- 2
Add onion, garlic and fennel seeds and saute until light golden brown
- 3
Add pork, season with salt and cook until lightly browned
- 4
Add vinegar, sugar, tomato sauce and wine and bring to a boil
- 5
Lower heat and simmer 1 hour, until very tender
- 6
Remove from heat and allow to cool
- 7
In a mixing bowl, place cooled pork mixture, mint, 2 eggs, pecorino and parsley and stir to combine
- 8
Set aside