Ingredients
- 1/2 cup extra-virgin olive oil
- 3 pounds 1-inch-thick boneless pork blade chops, cut into 1-inch cubes
- Kosher salt
- 1 very large onion, very finely chopped
- 5 large garlic cloves—4 minced, 1 whole
- 1 1/2 cups dry white wine
- 1 tablespoon tomato paste
- 1 1/2 cups water
- Finely grated zest of 1 lemon
- 3 large bay leaves
- 3 large thyme sprigs
- 1 1/2 teaspoons sweet paprika
- 1 baguette, sliced 1/2 inch thick
- 1 1/2 pounds kale, inner ribs and stems discarded, leaves coarsely chopped
- Spicy Red Pepper Sauce
- Freshly ground pepper
- 3 pounds cockles, rinsed
- 3 tablespoons chopped cilantro
Description
Food & Wine
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