Braised Pork with Lemon
( Maiale Brasato – Rassu Mauru )
The delicious and much celebrated dish particularly popular in Palermo, called Farsumagru, which literally means false (deceptive) lean (as meager, poor), is in fact to the contrary, a rich and great tasting festive food. The Rassu Mauru, which literally means fatty (rich) skinny (as scarce, poor), is made in Catania as an answer to the Farsumagru made in Palermo and it is an aspect of the old competition and rivalry between the two cities, that goes back to prehistoric times.
The Rassu Mauru is pork meat braised with potato and lemon juice; what makes this dish different is the simplicity of the preparation and the taste that will pleasantly surprise for the unexpected complexity of flavors that spring out of this dish.
Have the butcher cut the diced pork, leaving the fat attached to the meat which is necessary to cook the potatoes and lets the magic of the lemon juice not only equalize the elements of the Rassu Mauru but highlights the characteristic Sicilian sweet-sour taste given by the sweetness of the pork and the acidity of the lemon.
- Serving Size6
- MeatsBraised Pork with Lemon
Ingredients
- 2 tablespoons of olive oil
- 2 lb. potatoes peeled and cut in chunks
- 2 lb. pork cut in 2X2 inch chunks leaving some of the fat attached
- 4 lemons
- salt and pepper
Instructions
In a large sauté pan, over a medium flame, heat 2 tablespoons of olive oil; add the potatoes and sauté 5 minutes, stirring occasionally.
Add the meat, stirring for a minute to combine well, cover with a tight lid and simmer at a very low heat, stirring occasionally.
Let the meat and potato braise slowly, being careful to cover pan, so that no vapor escapes during the preparation of this waterless dish.
When potatoes are cooked, add the juice of lemons and salt and pepper to taste.
Serve immediately with sliced crusty bread and a salad with lemon- oil dressing.