Navy pork
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It’s pork braised in home made tomato sauce. I prepared this already two times. The first time I cut pork in thicker chunks, the second – in thinner. My hubby said that the second time was better. By the way, be careful with seasoning – when tomato liquid evaporates, the taste becomes stronger.
Navy pork
Time needed:
Yields: 4 servings
Calories: 292 kcal / serving
Ingredients:
- 500 g lean pork
- 1 can (400 g) chopped tomatoes
- 1 onion
- salt
- pepper
- paprika
- thyme
- oil
Directions:
- Cut pork in medium size chunks, beat a little bit with pounder.
- Sprinkle with peppers and paprika, fry shortly in hot oil from both sides.
- Put pork in a pot, season with salt.
- Add sautéed onion, chopped tomatoes with the liquid, thymes.
- Cover with a lid and braise till the pork will be tender.
- Enjoy!
Source: my old archive
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This stew doesn’t require much of your time, it just needs time to braise. I think freshly baked buns would be perfect here, but I had no time for them, so we ate with white bread. Original recipe calls for a lot more caraway, but I adjusted the amount for my family taste. Also be careful with the salt if using stock or you can end up with too salty stew (as I do sometimes 🙂 ).
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This dish was prepared very long time ago. I even thought to delete photos because I couldn’t find from which book I chose it. But accidentally this week I found it, so in hurry to put it in here. In spite I prepared this dish long time ago, I still remember that it is quick and very easy. So suits for quick dinner perfectly.
