Pork stew is a rich and flavorful dish, typical of Emilia-Romagna cuisine. The pork is slowly cooked with tomato paste, onion, and red wine to achieve a soft and tasty consistency. Walnuts, added at the end of cooking, provide a crunchy note to the dish. Perfect to enjoy on cold winter days.
Sauté the finely chopped onion in plenty of olive oil
Add the meat and fry it, then pour in the red wine and let it evaporate a bit before adding the tomato paste well diluted in warm water, finally add the red pepper
Cook slowly for a long time until the meat is fully cooked; if the sauce thickens too much, add more warm water
You can also add roasted walnuts in oil
Pan
Wooden Spoon
Store in the refrigerator for up to 3 days.
Traditional dish from the Emilia-Romagna region.
Italy
| Energy (kcal) | 178.28 |
| Carbohydrates (g) | 0.98 |
| of which Sugars (g) | 0.98 |
| Fat (g) | 12.87 |
| of which Saturates (g) | 4.54 |
| Protein (g) | 10.21 |
| Fiber (g) | 0.19 |
| Sale (g) | 0.03 |
