750 g of pork( loin preferably )
200 ml of white wine
salt and pepper
1 tea spoon of paprika or 2 tea spoons of pepper paste
3 smashed garlic cloves
2 bay leafs
100g of lard
100g of pickles
corriander
Chop the meat into 30g cubes and season with salt, pepper, paprika, white whine, garlic and bay leafs.
Leave the meat seasoning for at least 2 hours.
Before cooking the meat, drain it very well and keep the liquid in a separate container.
Put the lard in a large frying pan. When the lard is very hot, throw the meat in and let it fry.
When the meat is fried, add the liquid from the seasoning and let it boild for around one minute.
Add the coriander in the end.
Serve with chopped pickles.
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