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3kg Pork shoulder , cut into 4 cm dice 1kg Pork fat, cut into 4 cm dice 375ml Red wine (Tempranillo) 170g Paprika , smoked (La Chinata) 88g Garlic , peeled, minced finely 55ml Extra Virgin Olive oil 82g Salt plain 6.8g Chilli flakes, finely ground 3.8g Black pepper [...]
Read the recipe at cookeatshare.com
