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.
Braised Pork in Red Wine and Tomato Sauce is a deeply flavored braise that takes its time, building a rich tomato and red wine sauce around pork shoulder over the better part of three hours. Browning the pork first gives it a bit of color and depth before it even hits the braising liquid, and sautéing the onion, garlic, and carrot afterward lays down a sweet, aromatic base for everything that follows.
The pork then simmers slowly in a combination of red wine, wine vinegar, fresh tomatoes, and brown sugar, a mix that starts out sharp and boozy but mellows considerably over the long cook, the vinegar’s acidity and the sugar’s sweetness balancing out as the alcohol cooks away and leaves behind the wine’s fruitiness rather than its bite. Rosemary and oregano add a subtle herbal backbone throughout. Tomato sauce and shiitake mushrooms join partway through, thickening the braise and adding an earthy, savory depth that pairs naturally with the wine, while the mushrooms themselves soak up the sauce and turn tender. By the time it’s uncovered for that final stretch of simmering, the sauce has reduced into something thick and glossy, clinging to pork that’s had more than enough time to turn fall-apart tender. It’s a hearty, wine-rich braise best served over steamed rice to soak up every bit of that sauce.
