Traveses de cerdo

  • 500 gr sucking-pig, lamb or rabbit
  • 3 tablespoons olive oil
  • 30 cl chicken broth or dry white wine
  • laurel leaf
  • 4 cloves garlic
  • 3 twigs finely chopped parsley
  • 1 teaspoon pungent chili
  • salt

Using a sharp knife, cut the meat with the bones still attached in pieces of 4 cm. Heat the oil en sauté the meat. Add broth or wine, and salt, cover and simmer on low heat for 45 minutes.

Chop the garlic and parsley and add salt and pepper. Turn off heat en sprinkle this mixture over the meat just before serving. Mix well, cover and let sit for two minutes. Serve with bread.