Preparation time: 30 min + marinating time  |  Cooking Time: 60 mins  |  To: 4 - 6

INGREDIENTS:

  • 700 g (1.5 lb) pork, cut into cubes
  • 4 garlic cloves, sliced
  • 4 bay leaves
  • 2 tablespoons sweet paprika (colorau)
  • Coarse salt, to taste
  • 1 teaspoon black pepper
  • 2 tablespoons lard (or other fat)
  • ½ red bell pepper (or any other color)
  • Chopped parsley or coriander (cilantro), to taste
  • 300 g (10.5 oz) frozen chestnuts
  • 150 ml (? cup) white wine

PREPARATION:

In a bowl, place the pork cut into cubes, about the same size as the chestnuts. Season with the sliced garlic, bay leaf, paprika paste (colorau), pepper and salt. Mix everything together well and refrigerate overnight.

If you’re using frozen chestnuts, put them in the fridge to thaw as well.

Melt the lard in a non-stick pan over high heat. Add the pork and sear it quickly, turning it several times.

When the meat turns pale, add the bell pepper cut into squares and the chopped parsley. Stir well, then add the chestnuts and the white wine.

Keep the heat high and let it cook, uncovered and without stirring, for about 5 minutes, until the liquid has evaporated.

Once the liquid is gone, and still over high heat, stir with a wooden spoon until the pork and chestnuts are golden, without burning.

Remove from the heat and serve immediately. If you like, serve with vegetable rice. Enjoy!