2 kg belly
pork, cut into cubes
pepper to season
1 cup dry red
¾ cup olive oil
2 bay leaves
Cut the meat
into cubes and marinate in ⅓ of the olive oil, half the wine, salt, pepper and
Heat the rest
of the olive oil in a pan, drain the meat (keep the marinade) and place in the
hot oil. Add the bay leaves and cook until crisp and brown. Remove the excess
oil and add the marinade and the rest of the wine.
Cover the pan
and cook until tender, adding some water when necessary.
bulgur pilaf or potatoes in wine and coriander sauce.