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Ingredients
  • 750 grams / 1 lb +10 oz pork neck or picnic or shoulder cut boneless cut into cubes (about 5 to 6 cm)
  • 3 medium-sized potatoes peeled
  • 3 small green bell peppers
  • 1 small onion finely chopped
  • 2 garlic cloves chopped
  • 60 ml red wine
  • 3 loaded tablespoons double concentrated tomato paste
  • 3 bay leaves
  • 1 teaspoon allspice (whole not ground)
  • olive oil
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