Lean with tomatoes
Let's go with the recipe .
- 1 Kg of pork lean in chunks (like stew)
- 1 Kg of ripe tomatoes
- 1 fat onion
- 1 green pepper (Italian type)
- 1 red pepper small or medium large
- 1 carrot
- 2 cloves of garlic
- oil extra virgin olive oil
We make a cross to tomatoes and blanch them in boiling water. We cool them in cold water and peel them.
We put a saucepan on medium heat with three tablespoons of olive oil. Peel and chop the garlic cloves and brown them.
Add the chopped onion in small squares. Braise next to garlic.
Remove the seeds from the peppers, chop them into squares or strips, as we like, and sauté them with the garlic and onion.
Peel the carrot and cut it into small squares and add the add to the fry.
Remove the seeds to the tomatoes, chop them and add them to the fry. We fry all the whole.
We clean the meat well from all the rest of the fat and add it to the fry. Let it simmer for an hour or so, until we check that it is tender.
Salt and pepper is added almost at the end of cooking, when there are ten or fifteen minutes left. We check the acidity of the sauce and if it turns out to be a little acidic, we add a teaspoon of sugar or a splash of Modena vinegar.
The carrot contributes to reduce the acidity of the tomato and to thicken the sauce.
I add the meat without sautéing previously and let it simmer, so that the juices of the sauce penetrate inside the chopped meat; in this way it is more juicy and tasty.
If we are in a hurry we can use the pot. In a fast pot it is done in about 25 or 30 minutes.
If we can use good tomatoes, do not hesitate. But we can also use a good canned tomato, either peeled and whole or crushed. The equivalent is 800 gr.
It is even richer if we let it "rest"; that is, if we do it the day before.
Needless to say, if the lean is Iberian pork, the result is sublime: D