Carne à Portuguesa (pork cubes in a red pepper marinade with fried potatoes)

Method

1. Cut the pork into 3 to 4 cm cubes and marinate with the massa de pimentão (Portuguese red pepper paste), the chopped garlic, the paprika, the bay leaf, the white wine, salt and pepper, in the refrigerator for 30 minutes.
2. While the pork marinates, cut the potatoes into 2 cm cubes and fry them in hot oil (180 °C), 8 to 10 minutes, until golden outside and soft inside. Drain on kitchen paper, season with salt and set aside.
3. Drain the meat (keep the marinade) and sauté it in very hot olive oil, 6 to 8 minutes, until browned on all sides.
4. Add the onion in half-moons and the marinade and let the sauce reduce for 5 minutes over medium heat, until slightly thickened and bubbling throughout. Check for 63 °C in the centre of the pork and rest for 3 minutes.
5. Fold the fried potatoes through the meat, finish with chopped coriander and serve immediately.