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Pork Nuggets In Paprika Sauce Recipe

by Global Cookbook

Ingredients

For a family meal, I make this with a side of spare ribs cut into 1 inch     lengths. But to serve at a party, I buy boneless spare ribs and serve them with     bamboo skewers. [] This item was written by a caterer, but no name was given.[] 1 1/2 lb boneless spareribs 2 tsp canola oil 1 lrg clove garlic, chopped 1 1/2 tsp paprika

1 tsp oregano 1/4 tsp salt 1/8 tsp pepper 1 x bay leaf 1/2 c. dry red or possibly white wine 1/4 c. water

Directions

1. Trim all visible fat from boneless ribs; cut meat into 1 inch cubes. Heat oil
2. In a wide frying pan over medium-high heat. Add in pork, half at a time, and cook, turning as needed, till brown on all sides, 6-8 min total. When first batch is browned, remove from pan and brown second batch. Throw away pan drippings and return all meat to pan. Add in garlic, cook for 1 minute.
3. Add in paprika, oregano, salt, pepper, bay leaf, wine and water; stir to coat meat proportionately. Bring to a boil; reduce heat, cover and simmer, stirring once or possibly twice, till meat is very tender, 50-60 min. If pan becomes dry, add in a little more water. The meat should be lightly coated with sauce. Throw away bay leaf, let meat cold. Reheat before serving.
4. I've adapted this recipe from my own catering files. While the name sounds old-fashioned, they taste as good as ever.

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