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pork stew recipe
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Provencal Style Pork Stew in Tomato Sauce

Very popular in French home cooking. This combination of thyme and garlic is enough to whet anyone's appetite! The secret to this recipe is to grill both sides of the pork before stewing, which traps the umami in the meat.
Course Main Course
Cuisine French
Servings 2

Ingredients

  • 3/4 lb. shoulder of roast pork 12-14 oz.
  • 1 15-16 oz. can tomatoes
  • 2 onions
  • ½ carrot
  • 2 cloves of garlic
  • ½ cup white wine
  • Some salt and pepper to season
  • Some parsley chopped
  • 2 Tbsp. olive oil

Seasoning for Pork:

  • Some salt and pepper
  • ¼ tsp. dried thyme

Seasoning for Sauce:

  • Some salt and pepper
  • ¼ tsp. dried thyme
  • 1 bay leaf

Instructions

  1. Rub the salt, pepper and dried thyme into the pork.
  2. Slice the tomatoes into large chunks keeping the juice for later use. Cut the onions in half and slice. Slice the carrots and finely chop the garlic.
  3. Heat 1 tbsp of olive oil in a pot and, turning frequently, fry both sides of the pork until golden brown.
  4. Add the remaining olive oil to the pork, then add the garlic, onions and carrots respectively. Fry quickly before adding the wine, tomatoes with juice and all seasonings for the sauce. Cover with a lid and then stew for 1 hour on low heat. Should the stew be too thin, remove the lid and boil for a while until the excess has evaporated.
  5. Add salt and pepper to taste and some lemon juice if desired.
  6. Slice the pork into strips that are ½ to 1 inch wide and, together with the sauce, place on a dish and garnish with parsley.

Recipe Notes

Try this dish together with buttered rice by mixing 1 Tbsp. of butter and a pinch of salt and pepper with the equivalent of 3 bowls of hot rice.

Recipe courtesy of Umamiinfo.com