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Pork with Pickled Vegetables
Chunks of Pork with Pickled Vegetables
Brought to you by: Idalina Calhau, Portugal
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.
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