Wash and chop the meat into medium-sized pieces, season with salt and pepper, add oregano, sprinkle with vinegar and leave aside for a while. Heat oil in a frying pan and add the pork with its broth. Simmer over low heat, until the broth is absorbed and then add the wine. Continue simmering and when the wine is absorbed and the meat acquires a brown colour, turn the heat off.
Font size selection
Strictly Necessary Cookies
Strictly Necessary Cookie should be enabled at all times so that we can save your preferences for cookie settings.
If you disable this cookie, we will not be able to save your preferences. This means that every time you visit this website you will need to enable or disable cookies again.