Name: Trinchado
Prep time: 10 min
Cook time: 120 min
Total time: 130 min
Yield: 4 servings
Cuisine: Cooking Method
Ingredients: 750 g stewing pork cubes; salt and freshly ground black pepper; 15 ml paprika; 125 ml flour; 30 ml oil; 2 onion chopped; 8 garlic cloves, chopped; 2-3 red chillies chopped; 2 bay leaves; 250 ml wine red; 5 ml vinegar grape; 500 ml stock chicken; to serve to serve; 1 fresh chillies chopped; fresh herbs; lemon cut into wedges

Recipe Disclaimer

Tap for method

Ingredients (16)

750 g	stewing pork — cubes
	salt and freshly ground black pepper
15 ml	paprika
125 ml	flour
30 ml	oil
2	onion — chopped
8	garlic — cloves, chopped
2-3	red chillies — chopped
2	bay leaves
250 ml	wine — red
5 ml	vinegar — grape
500 ml	stock — chicken
	to serve — to serve
1	fresh chillies — chopped
	fresh herbs
	lemon — cut into wedges

Tap for ingredients

Method:

1. Season the pork with salt, pepper and the paprika.
Roll in the flour to coat and shake off any excess flour.

2. Heat
the oil in a deep saucepan and brown the meat in batches. Remove and set aside.

3. In the
same saucepan, fry the onions, garlic, chillies and bay leaves until fragrant.

4. Return
the meat to the saucepan. Add the red wine, vinegar and stock, stir well and
bring to the boil. Reduce the heat and simmer slowly for 1-2 hours or until the
meat is tender, stirring occasionally to prevent the meat from catching.

5. Season
with more salt and pepper if necessary.

6. To serve: Sprinkle the fresh chilli over,
garnish with fresh herbs (if using) and serve with lemon wedges