1. Leave the meat cubes for 1 hour in a marinade made by mixing the vinegar, wine, garlic, bay leaves, parsley, onion, saffron and cilantro. Season with salt and pepper. Remove the pieces of meat ...

To make roast capsicum paste, preheat oven to 200°C. Place capsicums and garlic cloves on a greased oven tray and roast for 45 minutes or until softened and slightly blackened.

Combine the capsicum paste, garlic, salt, bay leaves, chilli and half the wine in a large bowl. Add the pork, toss to coat, then cover and refrigerate for 2-3 hours or overnight if time permits.