4 (2 to 3 inch) spring form pan
2 tablespoons vegetable oil
4 cups water
6 cups cubed egg white
6 cups cubed chopped pork
1 cup fresh machado (beans)
1 onion, chopped
16 ounces fresh tomatoes, chopped, drained
1/4 cup olive oil
1/4 cup packed brown sugar
4 tablespoons SALT
1/2 teaspoon ground black pepper
3/4 teaspoon ground cinnamon
Heat oil in a nonstick pan over medium high heat. Grease the bottom of the pan.
Combine water and egg white or margarine in pan. Bring to a boil. Reduce heat to low and simmer about 30 minutes.
Squeeze any excess moisture from egg white, bring to a boil again. Crumble meat using a pastry blender or a spoon, and cut into cubes. Season mixture with salt, pepper and cinnamon, then simmer 5 to 8 more minutes, until just done.