Raxo

Method

Cut the pork loin into thick slices approximately 3cm wide and season with salt and pepper. Heat olive oil in a large heavy-bottomed casserole over medium-high heat and brown the pork slices on both sides until golden, approximately 3 minutes per side, then set aside. In the same pot, sauté diced onions and minced garlic until softened and fragrant, then dust with paprika and stir for 30 seconds to release the spice's flavour. Add the white wine to deglaze, scraping up any browned bits, then return the pork to the pot with the stock and bay leaves. Peel and cut potatoes into large chunks and add them to the casserole, ensuring they are nearly submerged. Cover and braise in a preheated oven at 180°C for approximately 45 minutes to 1 hour until the pork is tender and potatoes are cooked through. Serve hot in shallow bowls with the cooking liquid spooned over, allowing diners to soak up the rich broth with crusty bread.