Pork in Paprika Sauce
Ingredients
- 800 gPork shoulder blade (cut into 3cm cubes)
- 2 pcYellow onion (finely chopped)
- 3 pcGarlic (minced)
- 3 tbspExtra virgin olive oil
- 1 tbspWheat flour
- 1 tbspSmoked paprika
- 150 mlDry white wine
- 300 mlMineral water
- 2 pcBay leaf
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 300 mlVeal stock concentrate
Method
Tender pieces of pork that fall apart with a fork, coated in a creamy smoked paprika sauce. The aroma of reduced white wine and bay leaf promises a characterful dish, typical of Spanish inns.
- 1
In a sauté pan with hot olive oil, brown the pork cubes on all sides. The meat should be well-browned to create the necessary juices for the sauce.
- 2
Add the chopped onion and minced garlic. Let them soften without excessive browning. When the onion becomes translucent, it is ready.
- 3
Sprinkle the flour and smoked paprika over the meat. Stir for one minute to cook the flour, then deglaze with white wine, scraping the bottom well to loosen the juices.
- 4
Pour in the veal stock and add the bay leaf. Cover and simmer over low heat. The sauce should reduce until it generously coats the spoon and the meat is tender.
Frequently asked questions
How do you get this dish right?
- Do not overcrowd the pan so the meat truly browns instead of boiling in its own juices.
- If the sauce is too thin at the end of cooking, remove the lid and increase the heat to reduce it.
How long does this dish keep?
Keeps for 3 days in the refrigerator in an airtight container. Even better reheated the next day.
