800g pork lagarto (“lizard”, long piece of meat located between the back and spine)
300g cherry tomatoes
1 garlic clove
Extra virgin olive oil
Prepare a good sofrito: add a couple of spoonfuls of oil to the pan. Add the onion and garlic, stir and add the carrot. Cook until the vegetables are just right and tender. Add the crushed tomato, salt and pepper. Cook over a high heat for a couple of minutes, then reduce to simmer until the tomato is stewed. While the sofrito is cooking, prepare the meat.
First, season with salt and pepper, then coat in flour.
Brown the meat in another pan with enough oil for frying; you just want to seal it on all sides.
As soon as it’s ready, add to the sofrito.
Add the paprika, cumin and walnuts and stir well.
Deglaze the frying pan with the beer, cook for a few minutes and add to the meat.
Let everything cook until the meat is tender.