Preparation

After the meat is diced, season it with the pepper mass, the chopped garlic, white wine, bay leaf, pepper and a little salt. Let stand.
In the meantime, peel the potatoes and cut them into small cubes, about the size of pork. Drain and dry, then fry in hot oil until golden.
Then take a pan to the heat with a bottom of olive oil and add the cane well drained from the marinade, letting it fry until the meat is cooked. Then add the liquid from the marinade and half the coriander and let it simmer for a few more minutes.
Then add the french fries, pickles and olives and mix well.
Place on serving plate and sprinkle with remaining coriander.

Ingredients

  • 300gr diced pork
  • 6 medium potatoes
  • 1 dessert spoon of pepper mass
  • salt and pepper q.s.
  • 1 bay leaf
  • 1/2 glass of white wine
  • 2 garlic cloves
  • olive oil q.s.
  • 12 pitted black olives
  • 4 tablespoons coarsely chopped pickles
  • 1/2 fresh coriander sauce