Pork Stewed With Wine And Tomatoes Recipe
Ingredients
| 700 g. boneless shoulder of pork | ||
| Lard | 25 Gram | |
| Onions | 2 , chopped | |
| Flour | 2 Tablespoon | |
| 2 dl. medium dry white wine | ||
| Sugar | 2 Teaspoon | |
| Bay leaf | 1/2 | |
| Ground black pepper | 1 To taste | |
| Tomatoes | 225 Gram | |
| Salt | To Taste | |
Directions
Cut meat into 1-inch cubes.
Heat lard in ovenproof casserole, add meat, stir until brown, then remove.
In the same fat fry onions until beginning to colour then stir in flour and cook for 1 minute.
Add wine, sugar, bay leaf, salt and pepper and contents of can of tomatoes; bring to the boil.
Replace the meat.
Cover tightly with foil and lid and cook in centre of oven for 1 1/2 hours.
Heat lard in ovenproof casserole, add meat, stir until brown, then remove.
In the same fat fry onions until beginning to colour then stir in flour and cook for 1 minute.
Add wine, sugar, bay leaf, salt and pepper and contents of can of tomatoes; bring to the boil.
Replace the meat.
Cover tightly with foil and lid and cook in centre of oven for 1 1/2 hours.
Chef
