Sangria Pork Stew
Pork simmered over low heat/fire for hours in red wine. Delicious!
Equipment
Ingredients
- ½ kilogram Pork Belly or use your favorite cut
- ½ kilogram Pork Shoulder or use your favorite cut
- Garlic minced ( as much as you like)
- 1 pc Red Onion large size / minced
- 3 tablespoons Tomato Paste
- Green Finger Chilies
- Salt to taste
- Black Pepper to taste
- Fish Sauce optional, to taste
- 1½ cup Red Wine
- Olive Oil extra virgin
Instructions
- Heat a saucepan over medium high heat, add olive oil and saute garlic, onion until onion is translucent.Garlic, 1 pc Red Onion, Olive Oil
- Add pork, season with salt and pepper and cook on high heat, stirring until browned and caramelized.½ kilogram Pork Belly, ½ kilogram Pork Shoulder, Black Pepper, Salt
- Add tomato paste and red wine.3 tablespoons Tomato Paste, 1½ cup Red Wine
- Bring to a boil then lower heat to medium low.
- Let simmer until pork is really tender and the liquid is greatly reduced and oil starts to come out.½ kilogram Pork Belly, ½ kilogram Pork Shoulder
- Add green chillies halfway through cooking.Green Finger Chilies
- 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.½ kilogram Pork Belly, ½ kilogram Pork Shoulder
- Adjust taste to your liking.
Tried this recipe?Let us know how it was!