Ingredients

• 150g (approx 5.3oz) lean pork loin, cut into 1-inch cubes
• 2 medium carrots, peeled and sliced into 1/2-inch rounds
• 1/4 medium onion, finely chopped
• 2 cloves garlic, minced
• 1/4 red bell pepper, diced
• 1/2 ripe tomato, diced
• 1 tsp olive oil
• 1/2 cup chicken or vegetable broth
• 1/4 tsp cumin powder
• Pinch of dried oregano
• Salt and freshly ground black pepper to taste
• 1 tbsp fresh lime juice
• 2 tbsp fresh cilantro, chopped

Steps

1. Pat the pork cubes dry with paper towels. Season generously with salt, pepper, and cumin.
2. Heat olive oil in a small saucepan or skillet over medium-high heat. Add the pork and brown on all sides for 3-4 minutes. Remove pork and set aside.
3. Reduce heat to medium, add chopped onion and bell pepper to the same pan. Sauté for 3-4 minutes until softened.
4. Stir in minced garlic and oregano, cooking for another minute until fragrant.
5. Add sliced carrots and diced tomato to the pan, cook for 2 minutes, stirring occasionally.
6. Return the browned pork to the pan. Pour in the broth and bring to a simmer. Reduce heat to low, cover, and cook for 20-25 minutes, or until pork is tender and carrots are cooked through.
7. Stir in fresh lime juice and chopped cilantro. Taste and adjust seasoning if needed.
8. Serve hot, perhaps with a side of brown rice or farofa (toasted cassava flour) for a complete Brazilian experience.