Pork Escalope Zingara

How to prepare pork escalope zingara

1. Cut the pork leg perpendicular to the grain into 1 cm slices. Gently pound the slices with a meat mallet. Dredge the slices in flour and shake off the excess.
2. Heat the oil in a large skillet and fry the meat on both sides until lightly browned. Season with pepper and a little salt while frying. Transfer the meat to paper towels.
3. In the remaining fat, fry the ham cut into strips until browned. Transfer to paper towels.
4. In the remaining fat, fry the mushrooms (stems removed, sliced) until lightly browned. Don't crowd the mushrooms in the pan - fry in two batches if necessary. Season with salt and black pepper while frying. Set aside with the ham.
5. In the remaining fat (if there's none left, add 2 tablespoons of oil), sauté the very finely chopped onion until soft.
6. Deglaze the onion with wine and cook until evaporated, about 30 seconds.
8. Add the tomatoes (and their juice) pureed in a blender. Cook the tomato sauce for another 2-3 minutes until slightly reduced.
9. Add the paprika, thyme and bay leaf. Mix well. Place the meat in the pan, in the tomato sauce. Cover with 500 ml water. Season with salt to taste.
10. Bring to a boil, then simmer over medium-low heat with the lid on for 1 hour and 10 minutes. During this time the sauce will reduce and thicken slightly. After this time, the meat should be very well done, easily falling apart with a fork. If the sauce reduces too quickly, add a little hot water.
11. Add the mushrooms and ham over the meat. Add the chopped parsley together with the crushed garlic. Let it simmer together for 5 more minutes.

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