Tapas: Spicy Spanish Pork recipe

This recipe is popular in the region of Castilla-Leon. Cubes of pork are marinated overnight in a spicy mixture of paprika, garlic and white wine. Then the pork is quickly stir-fried and served with bread and/or fried potatoes. This is a very easy Spanish recipe that can be made as a "tapa" or a main course. If you do not eat pork, substitute beef.

As tapa it is for 6 persons, as a main dish for 4.

Shopping list:

It's in the brown bowl

• 1 KG lean pork, cut into 1 cubes
• 1 Tbsp hot paprika
• 2 Tbsp sweet paprika
• 3 Cloves of garlic, diced very small or put through a garlic press
• 1 Cup white wine
• Pinch of oregano
• Pinch of salt
• French-style bread and/or fried potatoes to accompany
  
  
  
  Place cubes of pork in a large mixing bowl. Sprinkle hot paprika, sweet paprika, oregano and garlic over top. Mix with a wooden spoon or your hands. Add the white wine and mix thoroughly. Cover tightly with a lid or plastic wrap. Place in refrigerator for at least 24 hours.
  When ready to cook the meat, place 2-3 tablespoons of olive oil in a large frying pan and heat on medium heat. Remove meat from refrigerator and fry in pan. Salt to taste.
  BBQ Method: To cook on the barbecue, simply slide meat cubes on skewers and grill, careful not to overcook.