Name: Carne à Portuguesa (pork cubes in paprika marinade with fried potatoes)
Total time: 40 min
Yield: 4
Ingredients: 800 g Pork Rojões; 40 g Red Pepper Paste; 880 g Potato; 1 un Onion; 4 dentes Garlic; 2 c/ch Paprika; 50 ml Olive Oil; 1 folha Bay Leaf; 80 ml White wine; 2 c/ch Salt; 1 c/ch Black Pepper; 1 molho Coriander; 500 ml Vegetable Oil

Method

Cut the pork into 3-4 cm cubes and marinate with the massa de pimentão, the chopped garlic, the paprika, the bay leaf, the white wine, salt and pepper, for at least 30 minutes.
Cut the potatoes into 2 cm cubes and fry them in hot oil (180 °C), 8-10 minutes, until golden outside and soft inside. Drain on kitchen paper, season with salt and set aside.
Drain the meat (keep the marinade) and sauté it in very hot olive oil, 6-8 minutes, until browned on all sides.
Add the onion in half-moons and the marinade and let the sauce reduce for 5 minutes over medium heat, until slightly thickened.
Fold the fried potatoes through the meat, finish with chopped coriander and serve immediately.