Pork in sauce recipe

Pork in sauce recipe

Pork meat in sauce or pork stew in a sauce is one of the most delicious and easy to prepare traditional recipes. It is a dish with a lot of tradition, homemade and ideal for the winter season. It is the perfect delight for even the most demanding diners.

What is pork in sauce?

This is a very traditional stew that is prepared in different ways, but the base is always the same: a very homemade flavor, courtesy of an onion and carrot stir-fry. The pork stew in sauce is prepared in less than an hour. The delicious result  will be a very juicy meat dish with a tender texture.

Pork in sauce is also known as a stew. If you have leftovers, do not hesitate to store them in the refrigerator or even freeze them. In case of storing it, it will be best before up to three days to consume it.

Recommendations for preparing the stew

Before preparing the pork stew in sauce, it is important that you choose the best meat to make it. You can use a cut of Iberian pork that comes in chunks if you want an even softer and more tender texture. You can also ask for a cut at the butcher's that is suitable for stewing and not for grilling or pan-frying.

You can cut the meat yourself at home or have the cuts made at the butcher's shop. For this recipe, you will need the pork in cubes.

You will also l need a saucepan that is  deep enough to stir well and integrate all the ingredients. The pork in sauce dish takes an hour to prepare. 

Learn how to prepare the recipe of pork in sauce

Ingredients

  • Half a kilo of diced pork. You can ask for lean meat at the butcher's.

  • Two medium onions.

  • Three carrots.

  • Sherry wine.

  • Chicken or beef broth. It can be in cubes, ladles or liquid.

  • A spoonful of tomato sauce.

  • A spoonful of wheat flour.

  • Coarse salt.

  • Freshly ground black pepper.

  • Four tablespoons of extra virgin olive oil.

  • Two bay leaves.

  • Fresh or dry thyme.

Elaboration

  • If you have bought the meat whole, in pieces, it is time to clean it. Start by removing the excess fat with the help of a knife. Then, cut it into cubes; they do not have to be of the same size, but try to make them more or less uniform.

  • Remember to take the meat out of the refrigerator two hours before cooking; this way, the pork will be at room temperature.

  • Peel and chop the carrots into slices of about the same thickness.

  • Peel and chop the onion into julienne strips.

  • Heat the pan with a drizzle of extra virgin olive oil. When the oil is hot, add the pork.

  • Stir for a few minutes, so that the meat is slightly browned.

  • Add salt and freshly ground black pepper.

  • Remove the meat and set it aside in a separate dish. It is very important that you do not use a fork to prick the meat to remove it from the pan. Pork and beef should never be pricked with a fork while cooking, as this only causes the cooking juices to escape. Use tongs or a ladle instead. 

  • In the same pot that you browned the meat, add the onion and carrot. If necessary, add a little more olive oil to prevent the vegetables from sticking or burning.

  • Add the bay leaf and thyme.

  • When the onion begins to get soft, but has not changed its color, add a good splash of sherry wine.

  • Stir and bring to a  boil.

  • When the mixture  starts to boil, pour the chicken or beef stock; if you use ladles or cubes, do not forget to dissolve them in a glass of water. Stir well to incorporate it with the rest of the ingredients.

  • After a few minutes, return the meat to the pan.

  • Cover and cook for 20 minutes.

  • Adjust salt and pepper, if necessary.

  • Check the state of the meat from time to time; if the broth evaporates too quickly and the meat is still tough, add a little more water.

  • After 20 minutes on heat, add the tomato sauce and stir.

  • Cover and cook for 15 minutes.

  • You will know that the stew is ready when the meat and carrots are tender; but be careful, because they should not break.

  • When the meat and carrots are ready, remove them from the pot and turn up the heat.

  • Pour in a tablespoon of wheat flour and stir. This will thicken the sauce and make it less runny. This last step is optional, if you prefer the meat to have more broth, then avoid adding the flour; if you want it to be a kind of sauce and not a broth, it is advisable to add the flour.

  • Serve the meat with the carrots and onions and pour a spoonful of sauce on top.

You can accompany this recipe with rice, fried or boiled potatoes as a side dish. Alternatively, you can add a can of peas to the mix - it will have a very different taste!

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