Carne con Tomate

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.

• Prep time: 20 min
• Cook time: 90 min
• Difficulty: Easy
• Calories: 743
• Protein: 44 g
• Carbs: 24 g
• Fat: 51 g

Ingredients

• 800 g Pork shoulder blade ( in 3cm cubes )
• 2 piece Yellow onion ( finely sliced )
• 3 piece Garlic ( minced )
• 6 piece Round tomato ( peeled and crushed )
• 150 ml Dry white wine
• 3 tbsp Extra virgin olive oil
• 2 piece Bay leaf
• 1 tsp White sugar
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 400 g Canned crushed tomatoes

Instructions

1. Sear the meat

   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. Sauté the aromatics

   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. Deglaze and wet

   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. Simmer on low heat

   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.

Chef's tips

• 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.

Storage

Keeps for 3 days in the fridge in an airtight container. It tastes even better when gently reheated the next day.