Braised Pork in Red Wine and Tomato Sauce
It took a while to cook but it was all worth it. Cooking this dish, Braised Pork in Red Wine and Tomato Sauce, for hours is not that hard. Anyone can do it. But not everyone can eat it. (Wink)
There are two easy steps. Simmer. Set Alarm. Why simmer the pork for quite some time when pork can be tender in less than an hour? Well, I don’t want the alcohol in my dish. I just want the flavor of the wine without the alcohol. I don’t use wine in cooking to make me drunk, I use wine to enhance or intensify the flavor of the food. The more you simmer it, the more the alcohol evaporates. Don’t use wine that you don’t enjoy drinking, or if you are not fan of wine then this dish is not for you, obviously you won’t like it.
Braised Pork in Red Wine and Tomato Sauce
Prep time
Cook time
Total time
Author: One Chopping Board
Serves: 6
Ingredients
- 1 kg pork shoulder, cut into chunks (removed rind)
- 1 medium carrots, chopped coarsely
- 1 medium onion, chopped coarsely
- 2 garlic cloves, crushed
- 6 tomatoes, quartered and removed seeds
- 3 cups red wine
- ¼ cup red wine vinegar
- 2 tbsp olive oil
- 6 tbsp brown sugar
- 1 tsp dried rosemary
- ¼ tsp pepper
- ¼ tsp oregano powder
- 250 g tomato sauce
- 190 g shitake mushroom
- cooking oil for frying
Instructions
- Fry pork in frying pan until lightly brown. Set aside.
- In a cooking pot, heat olive oil. Add onion, garlic and carrots. Stir until onion softens.
- Add fried pork, wine, vinegar, sugar, tomatoes, rosemary, oregano, and pepper to the cooking pot. Bring to a boil. Cover and simmer in low heat for 1 hour. Stir occasionally
- Add tomato sauce and mushroom. Cover and simmer in low heat for 30 minutes with occasional stirring.
- Remove cover and allow to simmer for another 30 minutes in low heat.
- Serve with steamed rice.
