Description
Is done quickly and simply. I recommend to all!
Ingredients
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Salt
-
Black pepper
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Vinegar
0.5 cup
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Onion
2 piece
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Pork
800 g
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Tomato paste
3 Tbsp
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Vegetable oil
Cooking
Roast pork cartilage to defrost, rinse, fold in a colander and drain off the water
I have used these very long pieces of pork, so I cut up
Onion cut into half rings
Pork stew add to the pot, mix with onion, salt pepper, pour the vinegar and leave to marinate at least half an hour.
The pepper I used a large grinding. Here's a... Meat with it turns out very fragrant and spicy, but without too much sharpness.
After the pork was a little promarinovalos, spread it on a hot pan and fry
Fry need until complete evaporation of the liquid, which will be formed in the frying process
Then put the stew in a Dutch oven or pan with high sides, pour a little water. The water should not completely cover the meat! And put on a moderate heat.
When the water begins to boil, take the tomato paste
And add 2-3 tablespoons into the stew
Cover with lid
And leave out on a slow fire for about 15-20 minutes. During the process of cooking the stew I never add salt because I salted the meat when marinating, and tomato pasta was so salty. But if someone seem to taste unsalted, you can salt.
It turns out very tasty! Can be used as a separate dish or with a side dish.
Bon appetit!
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