Main course

2 pounds of pork loin (with some fat cut into 2 inch cubes) 1 cup of red wine vinegar 1 cup of dry white wine 2 tablespoon of kosher salt 10 garlic cloves (chopped) 3 Bay leaves 1 teaspoon black Pepper 1 teaspoon dried red pepper flakes 1 teaspoon of paprika 1/4 cup olive oil Preparation: Cut the meat in cubes and season with salt. Let marinate for 12 hours. Make marinade with the vinegar, wine, garlic, bay leaves, pepper, pepper flakes, paprika and 1/4 cup of the olive oil. Place the meat in the marinade for at least three days in the refrigerator. The traditional way is to marinate in a food safe clay pot but you can use a ceramic bowl or plastic bag. Drain the meat from the marinade and cook in hot heavy skillet in a little olive oil. Cook in batches until browned on all sides and fully cooked.