Tender pork slow-braised in a rich tomato sauce with toasted walnuts and garlic — this is comfort food at its most satisfying. The walnuts add body and a subtle nutty depth you will not find in ordinary braises. For more hearty dinners, try our Cabbage Steaks with Savory Meat Topping or the Baked Napa Cabbage Rolls with Meat and Creamy Garlic Sauce.
Ingredients
- 1 kg (2.2 lb) pork, cut into pieces or strips
- 500 g (1.1 lb) tomatoes
- 1 onion, sliced into half-rings
- 2 handfuls walnuts, chopped
- 3 garlic cloves, pressed
- Salt and black pepper to taste
- 2 tbsp vegetable oil
- Fresh herbs for serving
Instructions
- Sear the pork pieces in hot oil until browned.
- Add the onion half-rings and fry together.
- Season with salt and pepper.
- Grate the tomatoes on a coarse grater so the skin stays in your hand (discard it).
- Add the grated tomatoes, chopped walnuts, and pressed garlic to the meat. Stir, cover, and braise on low heat for 40 minutes.
- Sprinkle with fresh herbs and serve.
Tips
- Sear the pork in batches so the pieces brown instead of steam.
- Grating the tomatoes on a coarse grater means no peeling — the skin stays in your hand. More braising technique can be found at Serious Eats.
- Keep the braise low and slow; rushing it will leave the pork tough.
Nutrition: per 100 g: 124.5 kcal, protein 14.5 g, fat 2.9 g, carbs 12.3 g