Pork In Sauce 🐷 Recipe by M. Carmen
Cooking Instructions About 2 1/2 hours 1 First, cut the pork into pieces and rinse it well. 2 Drain the pork, then pour the red wine over it and let it marinate for about 10 minutes. 3 Meanwhile, chop all the vegetables: onions, garlic, and bell peppers. Add them to a pot with a splash of olive oil and the salt, and sauté until softened. 4 Once the vegetables are soft, turn off the heat, add the sweet paprika, and stir well to combine. 5 Next, transfer the sautéed vegetables to a blender with a little water and blend until smooth. Set aside. 6 In the same pot, add a bit more olive oil and heat over high heat. Add the well-drained pork and sear it on all sides. 7 When the pork is browned, add the leftover marinade and cook over high heat for 5 minutes. 8 After 5 minutes, reduce the heat to low, add the blended vegetables, and then pour in the chicken broth. 9 Stir everything together well, then add the remaining spices: oregano, rosemary, and black pepper. OPTIONAL: Add hot pepper or 1 chili pepper if you want a spicy kick (I didn't add it this time, but sometimes I do if I want it spicy). 10 Next, add a beef bouillon cube if you like a more intense flavor—this is optional. 11 Stir well and increase the heat to high. When it starts to boil, lower the heat to a simmer. Cover the pot and cook on low until the pork is tender and the sauce is thick. Stir occasionally and taste for salt, adding more if needed. 12 Once the sauce is thick, it's ready. 13 Serve and enjoy! ↘️😋 1 First, cut the pork into pieces and rinse it well. 1 First, cut the pork into pieces and rinse it well. 2 Drain the pork, then pour the red wine over it and let it marinate for about 10 minutes. 2 Drain the pork, then pour the red wine over it and let it marinate for about 10 minutes. 3 Meanwhile, chop all the vegetables: onions, garlic, and bell peppers. Add them to a pot with a splash of olive oil and the salt, and sauté until softened. 3 Meanwhile, chop all the vegetables: onions, garlic, and bell peppers. Add them to a pot with a splash of olive oil and the salt, and sauté until softened. 4 Once the vegetables are soft, turn off the heat, add the sweet paprika, and stir well to combine. 4 Once the vegetables are soft, turn off the heat, add the sweet paprika, and stir well to combine. 5 Next, transfer the sautéed vegetables to a blender with a little water and blend until smooth. Set aside. 5 Next, transfer the sautéed vegetables to a blender with a little water and blend until smooth. Set aside. 6 In the same pot, add a bit more olive oil and heat over high heat. Add the well-drained pork and sear it on all sides. 6 In the same pot, add a bit more olive oil and heat over high heat. Add the well-drained pork and sear it on all sides. 7 When the pork is browned, add the leftover marinade and cook over high heat for 5 minutes. 7 When the pork is browned, add the leftover marinade and cook over high heat for 5 minutes. 8 After 5 minutes, reduce the heat to low, add the blended vegetables, and then pour in the chicken broth. 8 After 5 minutes, reduce the heat to low, add the blended vegetables, and then pour in the chicken broth. 9 Stir everything together well, then add the remaining spices: oregano, rosemary, and black pepper. OPTIONAL: Add hot pepper or 1 chili pepper if you want a spicy kick (I didn't add it this time, but sometimes I do if I want it spicy). 9 Stir everything together well, then add the remaining spices: oregano, rosemary, and black pepper. OPTIONAL: Add hot pepper or 1 chili pepper if you want a spicy kick (I didn't add it this time, but sometimes I do if I want it spicy). 10 Next, add a beef bouillon cube if you like a more intense flavor—this is optional. 10 Next, add a beef bouillon cube if you like a more intense flavor—this is optional. 11 Stir well and increase the heat to high. When it starts to boil, lower the heat to a simmer. Cover the pot and cook on low until the pork is tender and the sauce is thick. Stir occasionally and taste for salt, adding more if needed. 11 Stir well and increase the heat to high. When it starts to boil, lower the heat to a simmer. Cover the pot and cook on low until the pork is tender and the sauce is thick. Stir occasionally and taste for salt, adding more if needed. 12 Once the sauce is thick, it's ready. 12 Once the sauce is thick, it's ready. 13 Serve and enjoy! ↘️😋 13 Serve and enjoy! ↘️😋 More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls 🥗 🍅Tomato Salad 🍅 🥗 California Farm Panfried Summer Squash 🥗 🍅Tomato Salad 🍅 🥗 California Farm Panfried Summer Squash Gujarati thali (Dinner thali) Chur Chur Naan Thali Chole Imli pyaaz chutney laccha pyaaz Chur chur Naan (Punjabi Dinner Thali) Sindhi Thali Traditional Punjabi Lunch Thali Color Burst Breakfast (Beetroot Paneer Paratha with Curd, Rice Kheer & Chips) Plum mojito 🥗 🍅Tomato Salad 🍅 🥗 Masala egg roll Punjabi thali (Tandoori roti with dal makhni kheere ka raita and chutney) Cosy Mushroom Soup Gujarati thali (Dinner thali) Chur Chur Naan Thali Chole Imli pyaaz chutney laccha pyaaz Chur chur Naan (Punjabi Dinner Thali) Sindhi Thali Traditional Punjabi Lunch Thali Color Burst Breakfast (Beetroot Paneer Paratha with Curd, Rice Kheer & Chips) Plum mojito 🥗 🍅Tomato Salad 🍅 🥗 Masala egg roll Punjabi thali (Tandoori roti with dal makhni kheere ka raita and chutney) Cosy Mushroom Soup