carne con tomate (meat with tomato)
 
 

Lindsey Bareham

There’s a hint of chilli heat to this dish of tomatoes sweetened by red pepper, enriched with white wine and cooked into a thick sauce that clings to tender chunks of pork. It reheats perfectly and is very good over oven chips, but it’s healthier with shredded, quickly stir-fried sprouts.

serves 4, prep 25 min, cook 60 min

800g-1kg pork belly slices
2 tbsp olive oil
1 onion
1 garlic clove
1 large red pepper
1kg tomatoes or 2 x 400g cans chopped tomatoes
A generous pinch of dried chilli flakes
A small glass of white wine or a generous splash of sherry

Trim away the excess fat from the pork belly and cut the slices into bite-size pieces. Heat a tablespoon of oil in a spacious, lidded frying pan and, when very hot, brown the meat in batches, transferring to a plate. Meanwhile, keeping separate piles, halve, peel and finely chop the onion and garlic. Finely chop the pepper, discarding the stalk, white filament and seeds. Pour boiling water over the tomatoes. Drain after 20 seconds, cut out the cores in a pointed plug shape and swipe off the skin. Chop.

Add a tablespoon of oil to the pan, reduce the heat to medium, stir in the onion with a pinch of salt and cook for 5 min before adding the garlic and pepper. Cover and cook, stirring occasionally, for about 8 min. Stir in the tomatoes and chilli and cook until sloppy and juicy. Add the wine and let it bubble for 2 min. Stir in the meat, cover, reduce the heat and leave to simmer gently for at least 45 min until the meat is very tender and the sauce is thick. Season to taste.