Pan-braised marinated pork

Name: Pan-braised marinated pork
Ingredients: 700 g pork leg; 2 tablespoons tomato paste; 3 tablespoons oil; 1 teaspoon salt; 1/2 teaspoon ground pepper; 50 ml cold water; 1/2 teaspoon mustard seeds; 3 hot pepper rings; 200 ml pale beer

Meat - Pan-braised marinated pork by Dimitrina E. - Recipia

Pan-braised marinated pork simmers with beer and tomato paste, then browns in the sauce left in the pan. Serve it hot, especially for lunch, with mujdei (Romanian garlic sauce); the sauce reduces and clings to the slices of meat. I choose pork leg with a little layer of fat and leave it along the edges of the slices. Prep: 15 minutes. Cook: 40 minutes. Rest: 8 hours. Total time: 8 hours and 55 minutes. Servings: 3. Approximately 490 kcal and 49 g protein per serving.

Ingredients

700 g pork leg
2 tablespoons tomato paste
3 tablespoons oil
1 teaspoon salt
1/2 teaspoon ground pepper
50 ml cold water
1/2 teaspoon mustard seeds
3 hot pepper rings
200 ml pale beer

Preparation

1. Cut the pork leg into slices about 1 cm thick and pat them dry with paper towels. 2. Mix the tomato paste with the oil, salt, pepper, cold water, mustard seeds and hot pepper rings. Pour the marinade over the meat, mix, cover the dish and leave it in the fridge for 8 hours. 3. Put the slices and marinade in a large pan. Add the beer and simmer over medium heat for 40 minutes, until the liquid has reduced, the meat is tender and it starts to brown. 4. Serve hot with mujdei (Romanian garlic sauce).

Notes

For lunch, I marinate the meat the night before, and the cooked meat keeps in the fridge for up to 3 days. Slices about 1 cm thick cook faster; if you cut them thicker, let them simmer longer before checking for browning. Choose pork leg with a little fat along the edge, since a very lean piece can dry out if it stays on the heat for a long time. Add the beer straight to the pan; instead, you can pour in 200 ml non-alcoholic beer. Regular beer may contain gluten. I serve it with mujdei and polenta, so I can scoop up the sauce from the pan too.