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2
1-1/2
8
3
14
7
3-1/2
1
1/2
1
1/2
1
3
1
1/3
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ar
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#
#
oz
cl
oz
oz
oz
c
c
t
t
T
t
t
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Pork (1)
Potatoes (2)
Onion
Garlic
Tomatoes
Bell Pepper red
Olives, green
Stock (3)
Wine, dry white
Paprika sweet
Paprika smoked
Bay Leaf
Olive Oil
Salt.
Pepper
-- Garnish
Parsley
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PREP - (1-1/4 hrs)
- Cut PORK into bite size pieces.
- Peel POTATOES and cut into about 3/4 inch cubes. Place in
a sauce pan with water to cover and bring to a boil. Simmer for about
10 minutes, then drain. This is to prevent acid in the Tomatoes from
hardening the Potatoes.
- Cut ONION into quarters lengthwise and slice thin crosswise.
Crush GARLIC and chop small. Mix.
- Scald TOMATOES 1 minute and quench in cold water. Peel and
chop fine.
- (optional) Blast BELL PEPPER black with your
Kitchen Torch and brush the
skin off under running water.
- Cap and core Bell Pepper and cut into about 3/4 inch squares
(if not torched cut smaller). Mix with Tomatoes.
- Pit OLIVES if needed.
- Chop PARSLEY for Garnish.
RUN - (1-1/4 hrs)
- In a Sauté (3 quart) or Wok heat Oil and fry
Onion mix until Onions are translucent.
- Stir in Pork and fry tumbling until lightly browned on all
sides. Watch the fond that adheres to the pan. Reddish is OK, but if it
starts going chocolate, go to the next step immediately.
- Stir in Tomato mix. Fry over moderately high heat,tumbling and
scraping up the fond now and then, until Tomatoes are soft and nearly all
liquid has evaporated.
- Stir in Paprikas and tumble to coat.
- Stir in White Wine and simmer a couple minutes, then stir in
Stock, Bay Leaf, Potatoes, Olives, Salt
and Pepper. Bring to a boil, then simmer covered until Pork is
tender, about 30 minutes. Adjust liquid if needed.
- Serve hot, garnished with Parsley.
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