Murcian Lean Pork with Tomato

Classic Murcian tapa of pork stewed with tomato, pepper, and red wine. Easy and versatile for shared portions or as a main course.

Time: 50 min · Servings: 4 · Calories: 83 kcal

Ingredients

• 500 g lean pork
• 300 units green pepper
• 30 unit spring onion
• 600 g crushed tomatoes
• 150 ml red wine
• 200 ml chicken stock
• 10 g sugar
• 40 ml olive oil
• 3 to taste black pepper
• 8 to taste salt

Method

1. Finely chop the spring onion and cut the washed peppers into medium-sized strips or cubes, reserving them separately.
2. Season the diced lean pork with salt and pepper.
3. Heat a little olive oil in a pot and fry the peppers with a pinch of salt. Let them toast slightly until soft and fragrant. Remove them.
4. In the same oil, cook the pork until well browned. Add the spring onion, stir, and cook until the spring onion has released its water and is tender, melting into the meat.
5. Add the crushed tomatoes, stir well, add a little sugar, and pour in the red wine. Bring to a boil, reduce the heat, cover, and simmer for 15-20 minutes until reduced, ensuring it doesn't get too dry and adding chicken stock or water if needed.
6. Add the reserved peppers, stir, season with salt and pepper to taste, and cook everything together for 5-10 more minutes. Check the salt and acidity, adjust as needed, and adjust the sauce's texture so it's juicy but not too liquid. Let rest for 5 minutes.
7. Serve the lean pork with tomato in small clay pots or plates, accompanied by bread for dipping in the sauce.

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Categories: Meat & Poultry · All recipes

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