Light Feijoada with Lean Pork

• 560 g lean pork loin, diced
• 600 g ripe tomatoes, chopped
• 800 ml water
• 4 cloves garlic cloves, finely chopped
• 4 tbsp extra-virgin olive oil
• 1 tsp freshly ground black pepper

Directions

1. 1Prepare Light Feijoada with Lean Pork by measuring lean pork loin, diced, ripe tomatoes, chopped and water before starting; cut ingredients as specified.
2. 2Add the main ingredients and liquid, bring to a gentle boil, then lower the heat and cover.
3. 3Simmer gently for 28 minutes, stirring twice, until tender. Poultry must reach 74°C and ground meat must have no pink centre. Check that the centre reaches 63°C before serving.
4. 4Adjust the thickness with a little hot water, finish with the measured citrus or herbs, and serve hot.