Minho-style fried pork with potatoes (Rojões à moda do Minho)

1. Cut the pork neck into 4 cm cubes and rub with the crushed garlic, paprika, salt and pepper; add the bay leaves, pour over the wine, cover and refrigerate overnight.

2. Parboil the baby potatoes in their skins in salted water for 15 minutes, drain and leave to steam dry.

3. Lift the meat out of the marinade (keep the marinade) and fry it in the lard in a large, heavy pan over a medium heat for 15 minutes until browned on all sides.

4. Pour in the marinade and cook uncovered over a medium heat for about 30 minutes until the liquid has completely evaporated and the meat starts to fry again in its own fat and becomes crisp.

5. Meanwhile, brown the potatoes in the olive oil in a frying pan; slice the black pudding into 1.5 cm rounds and fry for 3-4 minutes alongside the meat.

6. Serve the meat with the potatoes, black pudding and lemon wedges.

Tip: In the Minho traditional rojões also come with "sarrabulho" – a spiced blood-and-rice dish thickened with bread; if you can't find black pudding, just leave it out – the meat alone is a festive dish.