Instructions: Trim all visible fat from boneless ribs; cut meat into 1 inch cubes. Heat oil

In a wide frying pan over medium-high heat. Add pork, half at a time, and cook, turning as needed, until brown on all sides, 6-8 minutes total. When first batch is browned, remove from pan and brown second batch. Discard pan drippings and return all meat to pan. Add garlic, cook for 1 minute.

Add paprika, oregano, salt, pepper, bay leaf, wine and water; stir to coat meat evenly. Bring to a boil; reduce heat, cover and simmer, stirring once or twice, until meat is very tender, 50-60 minutes. If pan becomes dry, add a little more water. The meat should be lightly coated with sauce. Discard bay leaf, let meat cool. Reheat before serving.

Ive adapted this recipe from my own catering files. While the name sounds old-fashioned, they taste as good as ever.

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