Tiganiá (Fried Pork)
- 500-600g of pork chunks
- 2-3 fresh onions cut into rings or one dry diced onion
- 1 fairly large diced pepper (any color will do)
- ½-1 cup of white wine
- 2/3 of a cup of olive oil
Heat the oil on a large skillet and cook the meat until it turns light brown. Remove with a slotted spoon and place in a deep dish. Sauté the onions and pepper in the same oil.
Place the chunks of meat back into the skillet together with any natural juices, mix all together, and add the wine. As soon as it is absorbed (and before it dries up completely), add the salt and pepper. Fry the meat adding a little water, if necessary, and mixing frequently for approximately 15'-20' until all the liquids have been absorbed.