50g lard or solid vegetable fat
900g skinned, boned leg of pork, cut into 5cm pieces
700g (4 medium) onions, sliced
2 tbsp sweet paprika
2 garlic cloves, crushed
120g tomato purée
2 tbsp white wine vinegar
1/2 tsp caraway seeds
1 tbsp chopped fresh oregano, plus extra for garnishing
150ml soured cream, to serve
1. Preheat the oven to 150°C/fan130°C/gas 2. Heat the fat in a flameproof casserole, then add the pork in 2 batches and fry until golden brown. Using a slotted spoon, lift out onto a plate and set aside, then add the onions to the casserole and fry for 7-8 minutes until golden brown. Return the pork to the casserole with the paprika and 150ml water and cook for 5-6 minutes, until all the liquid has evaporated.
2. Add the garlic, purée, vinegar, caraway, oregano, 1/2 teaspoon salt and another 150ml water. Cover with a tight-fitting lid and cook in the oven for between 90 - 105 mins until very tender.
3. Remove from the oven, uncover and leave to settle, then spoon the excess fat from the surface of the stew. Taste the sauce and adjust the seasoning if necessary. Serve with a spoonful of soured cream and a little black pepper, then garnish with extra oregano.
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