For 4 people
Step 1 of 5
800 g pork shoulder blade4 garlic1 tablespoon sweet paprika2 bay leaf200 ml dry white wine
Cut 800 g pork into 3cm cubes. In a dish, mix the meat with the minced garlic, paprika, massa de pimentão, crumbled bay leaf, and white wine. Let it rest for at least 2 hours: the meat should take on color and absorb the flavors.