Pork larded meat

We take a whole piece of meat, in my case a clean loin head, but the loin will do just as well. Chop the vegetables finely. Pour the oil in a pressure cooker (if you don't have one, any one will do, but it triples the cooking time) and seal the meat well. Remove and set aside. Then we brown the finely chopped garlic. Add the bell pepper, the onion and the bay leaf and fry until they become transparent.

Add the meat, all the spices and the vinegar. Sauté for a few minutes and add the wine and water until the meat is covered. Cover the pot and leave it simmering for about 35 minutes. If you do it in a normal pot it would be about an hour and a half stirring from time to time.

When the time has elapsed, remove the meat and let it warm. Put the vegetables over medium heat uncovered until reduced. Fray the meat and add to the sauce. We maintain another 5 minutes. And ready!!!! If it is left in an earthenware container in the refrigerator for at least 12 hours before consuming, its flavor will intensify even more. Enjoy!