Preparation

cut the pork into pieces, removing the fat. fry them in lard (preferably from the same pig) until they take the characteristic golden color. then place them on top of the flattened dough of the previously prepared Lima cause (see recipe) and alternate with whole hard-boiled eggs. top the whole with Creole sauce, garnishing with chopped tomatoes.

Ingredients

  • mass of cause of Lima
  • 500 grams of pork
  • 100 grams of butter or half a cup of oil
  • 8 boiled eggs
  • Cause of Lima
  • tomatoes
  • Creole sauce