Ingredients Jump to Instructions ↓

  1. 1 Pork fat back,

  2. 1"-thick

  3. 2 lbs 908g / 32oz Pork shoulder - cut into chunks

  4. Salt - to taste

  5. Freshly-ground black pepper - to taste

  6. 3 Onions - sliced

  7. 1 cup 237ml Merlot

  8. 1 tablespoon 15ml Hungarian hot paprika

  9. 2 Bay leaves

  10. 1 tablespoon 15ml Fresh rosemary leaves

  11. 1 tablespoon 15ml Fresh marjoram leaves

  12. 3/4 cup 177ml Tomato paste

  13. 1 cup 237ml Veal stock

  14. 1 Lemon - juiced

Instructions Jump to Ingredients ↑

  1. In a Dutch oven, heat the pork fat over medium heat until it is completely liquid. Season the pork with salt and pepper and add to the hot fat to sear on all sides, working in batches if necessary. Add the sliced onions and cook until they are browned and soft, about 10 minutes. Add the wine and allow it to evaporate completely. Add the paprika, bay leaves, rosemary, and marjoram.

  2. Remove the excess fat with a ladle and stir in the tomato paste. Cook for 3 to 4 minutes over high heat, then stir in the veal stock. Reduce the heat to a simmer, cover, and cook for 1 to 1 1/2 hours, until the sauce has thickened.

  3. Stir in the lemon juice and season well with salt and pepper. Remove the meat to a serving bowl, strain the juices over the meat, and serve immediately.

  4. This recipe yields 6 servings.


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