We received a few bottles of red wine as gifts last Christmas and since I cannot drink anything with alcohol content above 4 % I decided to just use it for cooking- stews and gravies mostly. I’d like to share this super delicious and simple pork stew that I cooked in red wine.
This dish was inspired by my caldereta but I decided to keep this really simple – just pork and some chillies and red wine and of course the basic ingredients for stew: garlic, onion, salt and pepper, tomato paste. It tastes so rich and flavorful..soooo good..we love, love, looove it so much! 😀
I borrowed the name from a pork roast recipe (Sangria Roast Pork) that I saw from a magazine- it uses Sangria as a brining liquid. Sangria is a Spanish/Portuguese wine punch of red wine with some fruits and sweeteners. I just use red wine for this dish, but I’m pretty sure that if I use Sangria, it’ll taste just as great if not better…I will try it next time 🙂
- 1 kilo pork (2.2 lbs) shoulder mixed with some pork belly or use your favorite cut
- garlic, minced ( as much as you like)
- 1 large red onion, minced
- 3 tablespoons tomato paste
- green finger chillies
- salt and pepper
- fish sauce (optional), to taste
- 1½ cup red wine
- extra-virgin olive oil (EVOO)
- Heat a saucepan over medium high heat, add EVOO and saute garlic, onion until onion is translucent.
- Add pork, season with salt and pepper and cook on high heat, stirring until browned and caramelized.
- Add tomato paste and red wine.
- Bring to a boil then lower heat to medium low and let simmer until pork is really tender and the liquid is greatly reduced and oil starts to come out.
- Add green chillies halfway through cooking. If the liquid becomes too little and the pork isn't done yet, you may add a little water then cook for more minutes repeat process as necessary. Adjust taste to your liking.
♥ Have a nice day..GOD Bless!! 🙂 ♥