Serves

Serves 4

Information

Preparation Time: 25 min Cook Time: 120 min

Ingredients

600g black pork, fillet or shoulder, boneless, in small pieces • 1 teaspoon oregano • 2 red peppers • 150g bacon in cubes • 2 onions • 2 cloves of garlic • 250ml red wine • 2 tablespoons flour • 200 ml canned chopped tomatoes • 4 tablespoon small pickled onions • 1 tablespoon paprika powder • 2 tablespoon brandy • 2 teaspoons thyme • 150g mushrooms

Method

Place the red peppers, onions and garlic in the blender, and blend • Pour into a large bowl • Add the red wine, oregano, thyme, tomato pulp and paprika powder and stir well • Fry the bacon in a knob of butter for 5 minutes in a large saucepan over a low heat • Add the pork and fry for 8 minutes, or until pork is browned all over • Add the mushrooms and fry for a further 3 minutes • Sprinkle flour over the meat and stir • Add the tomato mixture and stir further until the stew has a smooth consistency • Add the pickled onions and cook on a low heat for about 90 minutes • Place the lid so that it half covers the saucepan