Chunks of Pork with Pickled Vegetables

Brought to you by: Idalina Calhau, Portugal

Conversion Table U.S. to Metric and Metric to U.S.


  • 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 such as a vinho verde tinto (red "green wine")
  • 1/2 teaspoon salt
  • 1 1/2 cups mixed pickled vegetables (carrots, cauliflower, green beans, etc.; you can buy these by the jar in fine food shops)


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.