Pork braised in fresh tomato sauce (Magro con tomate) from My Kitchen in Spain: 225 Authentic Regional Recipes by Janet Mendel

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Notes about this recipe

  • twoyolks on August 07, 2018

    The fresh tomato sauce was the best part of this recipe. It went well over pasta. From the recipe header, the "lean" pork referred to here is in comparison to something like pork belly. It suggested something from the leg. I used boneless country ribs which worked fairly well. The pork did end up a bit dry but the sauce was very good.

  • Breadcrumbs on August 01, 2015

    p. 43 - Another hit from this book. This saucy tapas is served with a lot of crusty bread alongside to mop up the juices. Lean pork (tenderloin in my case) is cut into cubes. Garlic is minced, white wine is poured (for the dish…and the cook in my case – hey, it was a hot day!!), tomatoes are peeled, seeded and diced. I threw caution to the wind and left the skins on and seeds in. Pork is seared then garlic, wine, a bay leaf and some fennel seeds are added. The pan is covered and allowed to simmer until the pork is tender. The heat is then raised and the remaining liquid is evaporated before adding the tomatoes in and simmering until the mixture is “syrupy”. I can’t say mine ever got syrupy but it sure did smell delicious and after 45 mins we decided to wait no more and chow down. The fennel is sensational in this and the fresh tomatoes make the sauce a special treat. Photo here: http://chowhound.chow.com/topics/1020808?commentId=9666130#9666130

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