Ingredients
Instructions
Slice the meat into pieces, gently pound and season with salt and pepper.
Fry the meat slices on both sides in heated lard until they tighten and take on color. Set them aside.
Add finely chopped onions to the drippings, sauté until golden brown.
Add crushed garlic, mustard, paprika, mix well, and pour in a bit of water or broth.
Return the meat to the pan, cover, and simmer over low heat for about 40 minutes until tender.
If you want a thicker sauce, you can lightly dust it with flour and mix it at the end.
Meanwhile, prepare the potato mash - mash boiled potatoes with butter and warm milk, season with salt to taste.
TIP
Serve the pork with a portion of smooth potato mash. If you prefer a lighter version, you can replace the mash with white steamed rice - the meat with sauce pairs beautifully with it.
