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Pork gravy in tomato sauce

Pork in Tomato Sauce

Fragrant pork braised in fresh tomato. This saucy pork is a wonderful match for cooked grains, pasta, or potatoes. It's a rich, aromatic, satisfying dish — you've got to try it!

Pearl

Recipe author

Composition / ingredients

Servings:

Pork

Tomatoes (medium)

Carrot

Onion

Garlic

Vegetable oil

Salt

Dry spices

Fresh herbs

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 37 % 10 g

Fats 56 % 15 g

Carbohydrates 7 % 2 g

180 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

What's the best cut of pork for a saucy braise like this? For dishes like this I usually go with pork neck (shoulder) — it's moderately fatty and turns out very tender. Get the rest of your ingredients ready too.
Step 2:

Rinse the pork under running water and pat it dry with paper towels to get rid of excess moisture. Cut the meat into medium pieces, about the size of a matchbox.
Step 3:

Wash the tomatoes and cut them into small dice. You can peel them first if you like (pour boiling water over them, let sit 2 to 3 minutes, drain, and slip off the skins). I usually don't bother.
Step 4:

Heat the vegetable oil in a deep, high-sided skillet or a heavy-bottomed pot. Add the meat and brown it for about 5 to 10 minutes (stir so the pieces don't scorch).
Step 5:

Add the tomatoes to the meat, stir, and season with salt to taste.
Step 6:

Cover the pan, lower the heat to a minimum, and braise the meat with the tomatoes for about 60 minutes, until the pork is tender. Check after 5 to 10 minutes to make sure nothing is sticking. If there isn't much liquid, add half a cup of boiling water. Usually the tomatoes give off enough juice to braise the pork just fine.
Step 7:

Peel the onion, carrot, and garlic. Halve the pepper and remove the seeds. Rinse the vegetables and herbs.
Step 8:

Chop the pepper and onion as finely as you can, put the garlic through a press, and grate the carrot on the fine side of a grater.
Step 9:

Add the chopped vegetables and garlic to the meat along with your favorite seasonings. Stir, raise the heat a little, and cook another 10 minutes.
Step 10:

Meanwhile, finely chop the fresh herbs.
Step 11:

Taste the sauce for salt and adjust if needed. Stir the herbs into the meat and take the pan off the heat. Add a grind of black pepper before serving if you like. The dish is ready!
Step 12:

Serve it over cooked pasta.
Step 13:

It's also delicious over buckwheat.