History is rife with salads and soups and stews that incorporate bread, preferably leftover (or stale) bread, to add more heft (and to let nothing go to waste). This stew picks up on that idea by having bread as a primary ingredient in the stew. First you soak it in cold water to soften, then squeeze out the liquid before adding to the pot. Here the stew is also given substance with pork that has been marinated overnight before cooking, along with that flavorful marinade, until tender.


  • 1 kilogram pork (cubed)
  • salt (to taste)
  • ground black pepper (to taste)
  • 1 teaspoon paprika
  • 3 garlic cloves (chopped)
  • 100 milliliters olive oil
  • 250 milliliters white wine
  • 4 buns (bread)
  • 1 onion (finely chopped)
  • 3 garlic cloves (minced)
  • 1 can peeled tomatoes
  • 100 milliliters olive oil
  • 3 fresh basil leaves
  • salt (to taste)
  • ground black pepper (to taste)


  1. Season pork with salt, pepper, paprika, chopped garlic, 2 tablespoons olive oil and wine.
  2. Mix well and marinate overnight. When ready to cook, drain pork and reserve marinade.
  3. In a large saucepan, heat remaining olive oil and cook pork until browned.
  4. Add marinade, cover pan and cook over low heat until pork is tender, stirring occasionally.
  5. Soak bread pieces in a bowl of cold water.
  6. Heat olive oil in a saucepan and sauté onion and garlic until onion is tender.
  7. Add chopped, peeled tomatoes and cook for 10 minutes over low heat.
  8. Squeeze bread to remove all the water and add to pan.
  9. Add chopped, fresh basil or other herbs, as desired.
  10. Mix well until mixture is smooth. Season with salt and pepper.
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