Meat in Tomato Sauce
Ingredients
- 800 gPork shoulder blade (in 3cm cubes)
- 2 pcYellow onion (finely sliced)
- 3 pcGarlic (minced)
- 6 pcRound tomato (peeled and crushed)
- 150 mlDry white wine
- 3 tbspExtra virgin olive oil
- 2 pcBay leaf
- 1 tspWhite sugar
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 400 gCanned crushed tomatoes
Method
Tender chunks of pork that pull apart with a fork, coated in a thick, glossy, and reduced tomato sauce. The scent of bay leaf and warm olive oil instantly evokes Andalusian kitchens.
- 1
Cut the pork shoulder into 3 cm cubes. In a skillet with smoking olive oil, brown the meat on all sides. A golden crust should form to seal in the juices.
- 2
Add the sliced onions and minced garlic. Lower the heat. The onions should become translucent and soft, picking up the cooking juices from the bottom of the pan.
- 3
Pour in the dry white wine. Scrape the bottom with a wooden spatula. Add the diced fresh tomatoes, the canned crushed tomatoes, bay leaf, salt, pepper, and sugar to cut the acidity.
- 4
Cover and simmer over very low heat. The sauce should reduce until it becomes creamy and coats the spoon. The meat is ready when it pulls apart effortlessly.
Frequently asked questions
How do you get this dish right?
- The sauce is ready when the olive oil begins to bead and rise to the surface.
- Don't over-salt at the start: the tomato reduction will naturally concentrate the flavors.
- If the sauce reduces too quickly, add a small splash of water to keep the meat submerged.
How long does this dish keep?
Keeps for 3 days in the fridge in an airtight container. It tastes even better when gently reheated the next day.
