/ck/ - Food & Cooking

>>14093808
>>14094063
My caldo galego turned out pretty good.

I had a small pork loin which I sealed in a casserole dish with tin foil and roasted for about 3/4 of the recommended time (you don't want it fully cooked yet and you want to seal in as much moisture as possible). Then I used stock to deglaze it and chopped it up into bitesize portions. In a saucepan I added some chopped onions and crushed garlic and fried it up a bit, then added in the pork and stock with some white wine, a touch of paprika and chilli powder and left that to simmer for an hour. Afterwards I added in tinned chickpeas, fresh spinach and chopped chorizo and gave it another half an hour. Serve with a baguette.