Pork Belly Simmered in Tomato Sauce
Pork Belly Simmered in Tomato Sauce

Hey everyone, I hope you’re having an incredible day today. Today, we’re going to prepare a special dish, pork belly simmered in tomato sauce. One of my favorites. For mine, I will make it a bit unique. This will be really delicious.

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The nice part of those Instagram Stories is that many people get inspired to A couple of weeks ago, I cooked this Pork in Tomato Sauce dish and posted it on my Instagram Stories Turn the heat to medium-high, and when the water starts boiling, reduce to a gentle simmer. Pork Chops Simmered in Spiced Tomato Sauce. Cut the tomatoes, then add the stuffed tofu, and all tomato sauce ingredients into one pot.

To get started with this particular recipe, we must prepare a few ingredients. You can cook pork belly simmered in tomato sauce using 12 ingredients and 10 steps. Here is how you can achieve it.

The ingredients needed to make Pork Belly Simmered in Tomato Sauce:
  1. Take 300 grams Pork belly (block)
  2. Take 1 can Canned whole tomatoes
  3. Get 1 can Mixed beans
  4. Get 1/2 Onion
  5. Prepare 1/2 Carrot
  6. Get 1 Eggplant (slim Japanese type)
  7. Get 2 clove Garlic
  8. Get 3 Brown button mushrooms (or chestnut mushrooms)
  9. Prepare 1/4 pack Shimeji mushrooms
  10. Take 200 ml White wine
  11. Make ready 1 dash Black pepper
  12. Take 1 Olive oil

Bring the pork belly to boil before adding the hard-boiled eggs, fried tofu, soy sauce, sweet soy sauce and dark soy sauce. Dish out and serve hot with steamed white rice. Strain the braising liquid and if you are going to serve the kakuni right away, skim off the extra fat. It's best if you let this sit in the fridge overnight though as this gives the meat a chance to absorb more flavor, and it will make removing the.

Instructions to make Pork Belly Simmered in Tomato Sauce:
  1. Take the tomatoes out of the can, remove the seeds and cut into bite sized pieces. Rinse the mixed beans and drain.
  2. Slice the onion, carrot, and eggplant.
  3. Slice the brown mushrooms. Cut the root ends off the shimeji mushrooms and separate with your hands. Finely mince the garlic.
  4. Cut the pork belly into 5 cm cubes. Rub black pepper evenly into the pork cubes.
  5. Brown the pork belly cubes in olive oil in a pan over medium heat until browned on all sides.
  6. Add olive oil and the garlic to a thick bottomed pan. Turn the heat on and stir fry slowly over low heat.
  7. When the olive oil and garlic are fragrant, transfer the browned pork belly cubes to the pan.
  8. Add the onion, carrot, eggplant, the mushrooms and the white wine. Cover with a lid and simmer over low heat for 30 minutes.
  9. When the pork belly is tender, add the whole can of tomatoes and mixed beans, and simmer for an additional 10 minutes.
  10. When the pork belly is tender, season with black pepper and it's done. It's really delicious served with toast.

This pork dish is simple, tasty and easy to make. Pork loin chops are pan-seared, then simmered in a seasoned tomato sauce. Serve with rice, potatoes or pasta. Deep fried pork rinds get simmered in a tomatillo and tomato-based sauce. They can be served with tortillas, sopes, rice, or beans.

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