Pork with tomato, a simple, inexpensive dish and it's very good. Children really like ketchupso this dish is great for them.
It is a very good recipe to prepare in advance, to take to work… This dish is better from one day to the next.
Pork with tomato is a classic, but in each house it gives its touch, I like to give it a good touch of herbs I add pepper and oregano to the tomato, they give a lot of flavor to the sauce and thus it needs less salt.
I have used pork, but the loin and sirloin are also good, especially if it is a tender meat.
This dish of pork with tomato is a good stew, we just have to accompany it, of some potatoes, salad, cooked rice or vegetables and a good piece of bread for that sauce and we have a very complete plate.
Pork with tomato
Author Montse
Recipe type: plato
Rations: 4
Preparation time:
Cooking time:
Total time:
Ingredients
- 1 kilo of lean pork
- 700 gr. natural tomato
- 1 cebolla
- 2 cloves of garlic
- 1 hoja de laurel
- 1 glass of white wine 125 ml.
- Black pepper
- Oregano (optional)
- Salt and oil
Preparation
- Cut into small pieces and clean the meat, removing a little of the fat. We season it with salt and pepper.
- We will sauté it in a saucepan with oil over high heat, we will sauté it so that it is golden on the outside, remove it and reserve it.
- In this same casserole we put more oil, chop the onion and put it to fry, then the two garlic.
- When the onion begins to take color, add the natural crushed tomato, the bay leaf and a little oregano. We let it cook until the tomato is almost ready for about 10 minutes.
- We put the white wine, let the alcohol evaporate and now if you like it better you can crush the sauce, if not leave it as is.
- We put the sauce back in the casserole and add the meat. If necessary, we would add a little water to the sauce, as you like.
- We let it cook for another 15-20 minutes, we taste the salt and we test that the meat is tender, then it will be ready.
- A simple, fast and very good dish.
- I hope you like it!!!
Very good simple recipe !!!
Delicious recipe
Very good recipe, I make it in my own way, and that is by letting the Pork Meat marinate in salt and sugar (same amount) for one day in the fridge per kilo of meat, washing well and removing the remains of salt after "the cure »And that makes the meat red and firm and not white when braising. I do not add salt at any time, because it reaches the one that comes off the cured meat.- It is like putting tips of Cured Ham, but made at home!
Generally, I add chickpea or peas, it also goes very well with white rice with garlic.