Pork with Garlic and Tomatoes
Pork Simple Recipes Meat Dishes
An old recipe, posted in 2007, that needed a revival. I kept the same simple ingredients - pork, tomatoes, garlic and thyme - as the main ingredients, but added a few more flavors, most importantly the red wine. As a side dish, a simple but very fitting mashed potatoes with horseradish.
Ingredients
700g lean pork (leg meat used)
3 cloves of garlic
1 can of tomatoes (400g)
100ml dry red wine
1 teaspoon sugar
1 heaping teaspoon balsamic vinegar glaze
1-2 sprigs of thyme (or 5-6 sprigs of wild thyme)
1 tablespoon butter
fresh parsley
2 tablespoons oil
salt, pepper
Mashed Potatoes with Horseradish
1kg starchy potatoes
2 tablespoons butter
hot milk
1 heaping teaspoon prepared horseradish
salt
Servings: 4
How to prepare pork with garlic and tomatoes
- Cut the pork into cubes of about 2-3 cm. Fry the meat in hot oil until browned all over. Fry the meat in batches so it's not crowded.
- When the meat is fried, put it all back in the pot and add the garlic. Sauté quickly for a few seconds, just until the garlic smells fragrant, then add the tomatoes blended in a blender (or mashed with a fork), wine, vinegar, sugar and 50ml water.
- Bring the pot contents to a boil. Season with salt, black pepper and add the whole thyme sprigs.
- Put the lid on the pot, turn the heat to low and simmer gently for 1 hour and 15 minutes. Check the meat and if it doesn't fall apart easily when you insert a fork, let it cook for another 15 minutes.
- Now the sauce should be reduced quite a bit. Remove the thyme from the pot. Add the butter and stir until melted. The sauce will become creamier. Adjust the salt.
- Mashed potatoes: peel the potatoes, cut into cubes and boil in salted water. Drain and mash well with a potato masher or a potato ricer. Mix (using a fork) with butter until it melts, then add hot milk until fluffy. Season at the end with salt and grated horseradish. Keep warm.
- Serve the stew with horseradish mashed potatoes and sprinkled with chopped parsley.
