I know this dish is very hearty, specific tho the colder periods, but I for one I missed eating something ... with a bit of soul to it .. :) ... So this recipe for brazed pork loin stewed in red wine sauce filled the void in the soul and the stomach :) ... I do not know exactly where I learned this recipe .. for it has in it Hungarian influences from my grandmother ... and British influences from the steak and kidney pie, and I used the Portuguese port wine ... so ... I will not try to categorize this ... but just tell you how to do it ..
What we need:
1 kg pork loin cut in to 1-1.5 cm slices(you can also use pork leg as it is more juicy)
2 carrots, pealed and diced
3 large onions cut in slices
2 red peppers diced
2 cloves of garlic mashed
2 sprigs of dry thyme
3 tbs concentrated tomato paste
1 tbs sweet paprika
2 chilies de-seeded and finely chopped
100 ml Port wine or a sweet red wine
salt and pepper to taste
The dish is served with fresh fluffy mash potato.
We put the onions, peppers and carrots to fry in a saucepan with a little oil. We leave until vegetables are soft and add the garlic, paprika and tomato paste. Stir well and add the Port wine. Add fried the meat, thyme and 500 ml hot water and simmer on low heat for 1 hour, 1 hour and a half until the meat is tender and vegetables are a good forming a thick sauce. Season with salt and pepper .. I prefer pepper liberally. Serve with mashed potatoes and sprinkle with chopped fresh parsley. For extra flavor and extra kick in the mashed potatoes I put in a teaspoon of horseradish cream (found at supermarket in jars).
How we prepare?
In a pan fry the slices of meet on both sides for catching a nice color.We put the onions, peppers and carrots to fry in a saucepan with a little oil. We leave until vegetables are soft and add the garlic, paprika and tomato paste. Stir well and add the Port wine. Add fried the meat, thyme and 500 ml hot water and simmer on low heat for 1 hour, 1 hour and a half until the meat is tender and vegetables are a good forming a thick sauce. Season with salt and pepper .. I prefer pepper liberally. Serve with mashed potatoes and sprinkle with chopped fresh parsley. For extra flavor and extra kick in the mashed potatoes I put in a teaspoon of horseradish cream (found at supermarket in jars).
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