1.5 kg of pork loin without bones
1 cup of dried shrimp, rinsed
2 tablespoons of olive oil
5 tomatoes, peeled and seeded
2 cloves of garlic, minced
1 small onion, thinly sliced
1 tablespoon of tomato paste
Salt, pepper, and red pepper flakes to taste
For the marinade
2 cloves of garlic
1 bay leaf
1 1/2 tablespoons of paprika (available at markets and supermarkets)
3 tablespoons of olive oil
2 cups of white wine
Red pepper flakes to taste
1.5 kg of pork loin without bones
1 cup of dried shrimp, rinsed
2 tablespoons of olive oil
5 tomatoes, peeled and seeded
2 cloves of garlic, minced
1 small onion, thinly sliced
1 tablespoon of tomato paste
Salt, pepper, and red pepper flakes to taste
For the marinade
2 cloves of garlic
1 bay leaf
1 1/2 tablespoons of paprika (available at markets and supermarkets)
3 tablespoons of olive oil
2 cups of white wine
Red pepper flakes to taste
Cut the meat into cubes and place it in a bowl
Prepare the marinade: mix together the garlic, bay leaf, paprika, red pepper flakes, olive oil, and white wine
Add the meat and mix well
Cover with plastic wrap and refrigerate for 24 hours, stirring occasionally
Strain the meat and reserve the marinade
Dredge the meat in flour
Transfer to a bowl and reserve
In the same pan, sauté the tomatoes, garlic, and onion
Season with salt and pepper
Simmer for about 20 minutes, then add the tomato paste, paprika, dried shrimp, and pork loin
Stir and add reserved marinade
Simmer in a low oven for an additional hour or until the meat is tender
If necessary, add hot water gradually.
