Rojões à Minhota (Pork Fried in Lard with Potatoes)

• 900 g Pork shoulder, boneless
• 6 cloves Garlic
• 2 pieces Bay leaves
• 200 ml Dry White Wine
• 2 tsp Fine sea salt
• 1 tsp Black pepper
• 2 tsp Sweet paprika
• 900 g Yukon Gold potato
• 120 g Lard
• 1 piece Lemon

1. Cut the pork into bite-sized chunks. Crush 4 garlic cloves and mix with the bay leaves, dry white wine, fine sea salt, black pepper and sweet paprika. Add the pork, turn to coat, cover and marinate for 45 minutes.
2. While the pork marinates, peel the potatoes and cut into chunky cubes. Put them in a saucepan, cover with cold water and add a pinch of fine sea salt. Bring to the boil, then simmer for 6 to 8 minutes until just starting to soften at the edges, then drain well and leave to steam-dry.
3. Heat about two-thirds of the lard in a large frying pan over medium-high heat. Fry the potatoes in a single layer, turning occasionally, for 15 to 20 minutes until deeply golden and crisp. Lift out with tongs and keep warm.
4. Add the remaining lard to the pan and raise the heat to high. Lift the pork from the marinade, letting excess drip back into the bowl, and fry the pork in batches for 6 to 8 minutes per batch until well browned. Return all the pork to the pan.
5. Pour in the reserved marinade and bring to a lively simmer, scraping up any browned bits. Cook for 8 to 10 minutes until the pork is tender and the juices look slightly reduced and glossy. Thinly slice the remaining 2 garlic cloves and stir them in for the final 1 minute.
6. Cut the lemon into wedges. Serve the pork and its juices with the crisp potatoes, squeezing lemon over at the table. If you like, add a final pinch of black pepper just before serving.

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