Pork Stifado with Shallots and Red Wine Vinegar
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Ingredients
- 700 g diced pork shoulder
- 300 g shallots
- 3 garlic cloves
- 400 g tinned chopped tomatoes
- 3 tbsp red wine vinegar
- 2 bay leaves
- 3 whole cloves
- 3 tbsp olive oil
Nutrition (per serving)
- Calories
- 549 kcal
- Protein
- 34.7 g
- Carbohydrate
- 15.4 g
- of which sugars
- 9.2 g
- Fat
- 38.4 g
- of which saturates
- 11.5 g
- Fibre
- 3.5 g
- Salt
- 0.34 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Peel the shallots and crush the garlic.
- 2
Heat the olive oil in a large flameproof casserole and brown the pork in batches over a high heat, then set aside.
- 3
Add the shallots to the pan and cook for 5 minutes, then stir in the garlic for 1 minute.
- 4
Return the pork to the pan with the tinned chopped tomatoes, red wine vinegar, bay leaves and cloves. Season well and add 100ml water.
- 5
Bring to a simmer, cover and cook gently for 60 minutes, stirring occasionally, until the pork is tender.
- 6
Uncover for the last 10 minutes to thicken the sauce, then remove the bay leaves and cloves before serving.
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