Minho-style pork rojões

Ingredients

• 1 kg boneless pork shoulder, cubed
• 5 garlic cloves
• 150 ml white wine
• 2 bay leaves
• 2 tbsp lard or olive oil
• 1 tsp sweet paprika
• Salt and pepper to taste
• 700 g potatoes to serve

Step-by-step method

1. Marinate the pork with crushed garlic, wine, bay, paprika, salt and pepper in the fridge for at least 2 hours.
2. Drain and reserve the marinade. Heat lard or olive oil in a wide pan and brown the pork in batches.
3. Add strained marinade, partially cover and simmer gently until the meat is tender.
4. Uncover and reduce the sauce, stirring to prevent burning. Ensure the pork is thoroughly cooked.
5. Serve with boiled or roasted potatoes and optional sautéed greens.