Carne de Cerdo con Salsa

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.

• Prep time: 20 min
• Cook time: 60 min
• Difficulty: Easy
• Calories: 694
• Protein: 44 g
• Carbs: 11 g
• Fat: 52 g

Ingredients

• 800 g Pork shoulder blade ( cut into 3cm cubes )
• 2 piece Yellow onion ( finely chopped )
• 3 piece Garlic ( minced )
• 3 tbsp Extra virgin olive oil
• 1 tbsp Wheat flour
• 1 tbsp Smoked paprika
• 150 ml Dry white wine
• 300 ml Mineral water
• 2 piece Bay leaf
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 300 ml Veal stock concentrate

Instructions

1. Searing the meat

   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. Sautéing the aromatics

   Add the chopped onion and minced garlic. Let them soften without excessive browning. When the onion becomes translucent, it is ready.

3. Dusting and deglazing

   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. Simmering

   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.

Chef's tips

• 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.

Storage

Keeps for 3 days in the refrigerator in an airtight container. Even better reheated the next day.