RECIPES EN ROUTE 11:
Pork and potato stew with mint
Pork and potato stew
with mint
INGREDIENTS – 1 person
- 100 g pork loin
- 100 g pork ribs
- 1 piece of leek
- 1/4 red pepper
- 2 garlic cloves
- 2 bay leaves
- 1/2 tomato
- 1/4 onion
- 1 carrot
- 1 medium potato
- 100 ml white wine
- 500-600ml meat stock (or, failing that, water)
- 1 tbsp olive oil
- 1 tbsp thyme, rosemary, salt and pepper
- 1 tsp smoked De La Vera paprika
STEPS TO FOLLOW:
For the sofrito:
Finely chop all the vegetables except the tomato. Heat a good splash of olive oil in a pan and add the vegetables (minus the tomato), bay leaves, some thyme and some rosemary. Fry lightly for about 10 minutes and add the ribs. Turn them a few times to incorporate them and then add the peeled and chopped tomato. Fry for about 5 minutes, add 1 teaspoon of smoked paprika, stir and add the white wine. When the wine evaporates, add the stock or water.
Add the potatoes:
Leave to simmer and, when the meat is almost tender, add the roughly chopped potatoes and leave to cook until they are soft. If the stock evaporates too much, add a little more.
Season to taste and leave to rest:
Once ready, adjust the salt and pepper. Leaving it to rest improves the flavour.
