Magro Con Tomate
Here is a typical tapas bar favorite made from lean pork fillet in a tomato sauce
Ingredients
2 med onions
2 cloves garlic
1 vegetable stock cube or "stock pot"
300 grams approx of passata
2 tablespoons of olive oil
300-350 grams of lean pork fillet
Splash of white wine
A little pepper to season
1 teaspoon of sugar
300 ml of water
Method
Chop/dice the onions and chop up the garlic finely
Heat the oil in a pan with a lid and then add the onions and garlic and allow to soften, be careful not to allow the garlic to burn.
Then add the water and wine, stock cube, sugar, pepper and the passata and allow to simmer on low heat.
Dice the pork fillet in to even sized cubes then in a separate pan fry with a little olive oil until browned then add to the pan with the other ingredients, cover and continue to simmer stirring occasionally until the meat is tender and the sauce thickens.
If the sauce begins to dry out before the meat is tender then just add a little more water/wine.
Now serve in your favourite ceramic bowl.
Can be served with crusty bread as tapas or chips/rice if preferred as a main dish.
The bowl featured is a 18 cm bowl in Rameado Rojo, perfect size for tapas for two!
