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 Cuisines > Portuguese cuisine > Search results

Chunks of pork with pickled vegetables

3 pounds lean boneless pork shoulder, cut into 1-inch cubes
4 tablespoons olive oil
2 large garlic cloves, peeled and minced
2 tablespoons paprike (preferably the Hungarian sweet rose paprika)
2 large bay leaves (do not crumble)
1/2 teaspoon freshly ground black pepper
1 cup dry red wine
1/2 teaspoon salt
1 1/2 cups mixed pickled vegetables

Brown the pork in 2 to 3 batches in the olive oil in a large heavy kettle over moderately high heat, allowing 10 to 12 minutes per batch; as the pork browns, lift it with a slotted spoon to a heat-proof bowl. When all the pork is brown, drain all but 1 tablespoon of drippings from the kettle; return the pork to the kettle, add the garlic, paprika, bay leaves, and pepper, and mellow over moderate heat 5 minutes, stirring occasionally. Add the wine, bring to simmer, adjust the heat so that the wine barely bubbles, cover, and simmer, 1 to 1 1/2 hours until pork is fork-tender. Season to taste with salt. Ladle the pork into a large deep platter, spoon some of the kettle liquid on top, then wreathe with the pickled vegetables. Serve with boiled or roasted potatoes. 
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