* 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

===Method===
* Heat the Oil in a pan until it is very hot.
* Add the Pork and when completely Seared, add the Onion, Garlic, Chillies, Oregano and Bay leaf.
* Allow to cook until the Onion is soft, stirring the mixture from time to time.
* Add 90 ml of the water and 30 ml of the Vinegar.
* Reduce until the liquid has disapeared and add the remaining water and Vinegar.
* Allow to reduce further, until the Sauce has almost evaporated, ie 1-2 tablespoons of liquid left.
* Serve, garnished with the Parsley.

______________________________