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Falso conejo (falso conejo): recipe illustration
Meat

Falso conejo (falso conejo)

Literally "fake rabbit", this Bolivian dish is actually pork slowly simmered in a garlic and white wine sauce until fall-apart tender. It is often served with rice and sautéed potatoes.

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Ingredients

Ingredients

Marinade

Spices & seasoning

Optional extras

On the side

Instructions

  1. Cut the meat into large chunks, then mix it with the crushed garlic, oregano, paprika, cumin, vinegar, salt and pepper. Leave to marinate for at least 1 hour in the fridge.
  2. In a casserole dish, heat the oil and brown the pieces of meat on all sides, about 8 minutes.
  3. Remove the meat and fry the sliced onions and carrots for 5 minutes.
  4. Add the tomato paste, return the meat, deglaze with the white wine and reduce by half.
  5. Pour in the stock, add the bay leaves and cover. Simmer over low heat for 1 hour 15 minutes, turning the meat from time to time.
  6. Check the cooking: the meat should come apart easily with a fork. Adjust the seasoning and remove the bay leaves.
  7. Serve hot with sautéed potatoes and white rice, spooning the sauce over.

Variations and tips

Prune version. Add a handful of pitted prunes 20 minutes before the end for a touch of sweetness.

Using what's available here. The white wine can be replaced with extra stock plus a spoonful of cider vinegar.

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Original Ecomely recipe.