Friday, November 4, 2011

Tomato Braised Pork

I know I do a lot of braised pork recipes.  It is so delicious, comforting, and affordable.  This version is sort of region neutral.  It has eastern European overtones but also a strong Southwestern/Mexican influence.  Really, it could be applied to any cuisine.  You could make this into wraps, sandwiches, tacos, tamales, serve it over potatoes, grits, couscous, or even a salad.  (Seriously.)  This is recipe is for 2-3 servings, but it is easily multiplied for larger parties.
Tomato Braised Pork
3/4 lb boneless pork (roast, shoulder, country ribs, etc.)
sweet paprika
salt and pepper
1/2 lrg onion, roughly chopped
1 C crushed tomatoes
1 tsp minced garlic
1 tsp hot pepper relish (optional)*
1/2 tsp oregano
2 tsp bacon fat or oil

   Cut pork into chunks roughly 2 in x 2 in.  Season with salt and pepper.  Liberally rub with paprika.
   Heat fat or oil over med heat in an oven proof skillet or pot with a lid.  Sear pork.  Remove from pan.  Add onions, saute 4-5 minutes. Add the rest of the ingredients.  Add pork back to pan.
   Cover with lid and place in a 300 deg F oven for 40-50 minutes.  Uncover and cook another 20 minutes.
   Shred pork.  Reheat if necessary (This can be made a couple days in advance.)  Serve as you like.
   Serves 2-3.

* I used a homemade hot pepper relish that is basically just a variety of fresh chilies pureed with oil and a little water.  You could use half of a med sized chili, like a jalapeno, minced or a 1/4 tsp of crushed red pepper flakes, even a few dashes of hot sauce.

No comments:

Post a Comment

Feedback makes me happy!