Prueba de cerdo (Pork with vinegar and paprika)

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Guindilla chillies

From Extremadura, the recipe title literally means 'test the pork', and was traditionally prepared to test the meat of a freshly killed pig.

Ingredients

• 1 kg fillet of pork, sliced in rounds of about 1 cm thick
• 2 teaspoons sweet pimentón de La Vera
• Seasoning
• 60 ml olive oil
• 1 large onion, chopped
• 1-2 bulbs garlic, finely diced
• 2-3 guindilla chillies, finely chopped
• A little oregano, chopped
• 1 bay leaf
• 180 ml hot stock or water
• 60 ml sherry or red wine vinegar
• 2-3 tablespoons flat-leaved parsley, finely chopped

Mise en place

• Rub the pork with the paprika and seasoning, then leave at room temperature for 1-2 hours.

Method

1. Heat the oil in a pan until it is very hot.
2. Add the pork and when completely seared, add the onion, garlic, chillies, oregano and bay leaf.
3. Allow to cook until the onion is soft, stirring the mixture from time to time.
4. Add 90 ml of the water and 30 ml of the vinegar.
5. Reduce until the liquid has disapeared and add the remaining water and vinegar.
6. Allow to reduce further, until the sauce has almost evaporated, ie 1-2 tablespoons of liquid left.
7. Serve, garnished with the parsley.

Variations

Increase or reduce the garlic and chilli quantities as desired. Pickled guindilla chilles are available in the UK, but you can use cayenne chillies as an alternative.

Chef's notes

Follow the RSPCA Think Pig Checklist to make sure that your pork has come from pigs that have been reared to higher welfare standards.

• http://bit.ly/rspcathinkpig