A quick and delicious lunch or dinner will turn out to be stewed pork in a tomato. The easier the dish is prepared, the healthier and tastier it turns out.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
The best thing for meat is only the meat itself. And only once again you are convinced of this when you cook pork in tomato sauce. Simple, tender, delicious! Although, in principle, any meat can be stewed: veal, beef, chicken. The only difference will be in the speed of cooking: veal is faster, beef is longer, chicken is the least. Although, the longer the meat is stewed, the tastier it will be. But no matter what type of meat you choose, I recommend using it with layers of fat, then you get much more gravy, and the finished dish itself will come out more tender.
I suggest using the classic seasonings: salt, ground black pepper, lavrushka and peppercorns. However, you can add nutmeg, cloves, ginger, orange peel to taste. Another secret: the meat only spices during frying. It should be salted when it lets the juice in the pan. This will make it tender and not dry.
- Caloric content per 100 g - 168 kcal.
- Servings - 3
- Cooking time - 1.5 hours
Ingredients:
- Pork - 1 kg
- Onion - 1 pc.
- Tomato paste - 3 tablespoons
- Ground sweet paprika - 1 tsp
- Dried basil - 1 tsp
- Bay leaf - 3 pcs.
- Peppercorns - 4 pcs.
- Salt - 1 tsp or to taste
- Ground black pepper - 0.5 tsp or to taste
Cooking Pork Stew in Tomato
1. Wash, dry and cut the meat into pieces of any size. I preferred slices like beef stroganoff - thin, elongated shapes. But you can cut them as you like.
Heat the pan with oil well and put half of the pork in it to fry, as it should lie in the pan without touching each other in one layer. Then it will fry, and otherwise it will start to steam and release a lot of juice, from which it will become dry.
2. Fry the meat over high heat for literally 5-7 minutes, so that it just grabs a crust and acquires a golden color. After, immediately transfer it to a plate, and put the next portion in the pan and fry it in the same way.
3. Peel the onions, wash, chop and place in the pan where the meat was fried. Pass it until transparent.
4. Combine meat and onions in a skillet. Pour in tomato paste, basil, ground paprika, lavrushka and pepper.
5. Stir the food, add some drinking water, boil and simmer under a lid over low heat for 45 minutes. If you wish, you can add a little wine, then the dish will turn out to be more spicy.
6. Season the meat with salt 15 minutes before cooking.
7. Boil mashed potatoes, spaghetti or rice for a side dish, cut a fresh vegetable salad and serve.
See also a video recipe on how to cook stewed pork with tomato.
