🛒 Ingredients
- 500g diced pork
- 2 medium onions
- 3 cloves of garlic
- to taste salt and black pepper
- 1 tablespoon of olive oil
👨🍳 Step-by-step instructions
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Heat the olive oil in a large pot over medium heat and sauté the onions until they're translucent, about 5 minutes.
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Add the minced garlic and cook for 1 minute more, until fragrant.
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Add the pork and cook until it's browned on all sides, about 5 minutes.
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Cover the pot with water until the meat is almost covered and bring to a boil.
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Reduce the heat to low and cook over low heat for 30 minutes, or until the meat is tender.
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Season with salt and black pepper to taste.
💡 Chef's tip
To achieve a perfect braise, it's crucial to cook the meat over low heat for a prolonged period. This allows the fibers to soften and the flavors to mix homogeneously. The Maillard reaction, which occurs when the meat browns, adds a deep and complex flavor to the dish.
📝 Our take
This stew brings the soul of Andalusian cuisine to the table: the onion becomes caramelized, the garlic perfumes without overpowering, and the meat becomes tender as velvet. Each bite reminds me of long afternoons on the terrace of a cortijo. In my kitchen, the first spoonful always makes me flip and ensures that the recipe is spot on. A simple feast, but one that leaves the palate singing.
🍷 Wine & food pairing
A young red wine from the Ribera del Duero DO, such as a 2022 Crianza, brings fresh tannins and red fruit that balance the pork's fat and highlight the onion's sweetness.
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