Pork in Tomato Sauce

Name: Pork in Tomato Sauce
Prep time: 10 min
Cook time: 40 min
Yield: 2 to 4 servings
Cuisine: Spanish Menu
Ingredients: Lean Pork — 500 g; Pancetta Ibérico — 30 g; Chorizo Sausage — 100 g; Serrano Ham — 100 g; Onion — 1; Bell Pepper — 1; Garlic — 3 cloves; Dry White Wine — 250 ml; Tomato Puree — 300 ml; Water — 470 ml; Peas — ½ cup; Small Chili — 1; Cayenne Pepper — 1 tsp; Bay Leaves — 2

This classic Spanish pork stew from Toledo, known as Carcamusas, features tender chunks of pork slow-cooked in a rich, flavourful tomato-based sauce with peppers, chorizo, and serrano ham. This rustic, soul-warming dish combines deep, savoury notes with a touch of heat, making it an irresistible meal when served alongside crusty bread to soak up every drop of the delicious sauce.

Cuisines

Cooking Instructions

Preparation: 10 minutes
Cooking: 40 minutes

Servings: 2 to 4

Notes:

You can use any lean cut of pork for this stew, but pork tenderloin or loin works exceptionally well, as it remains tender throughout the cooking process.

The sauce base can be adapted based on what you have on hand; while tomato puree is used here, passata or even finely grated fresh tomatoes are excellent alternatives for achieving that perfect richness.

Adjust the heat level to your personal preference by adding more or fewer chilli pieces; the fresh chilli adds a bright, sharp heat that cuts through the richness of the pork and chorizo.

Make sure to reduce the white wine on high heat until it fully evaporates; this step is crucial for mellowing the acidity and concentrating the wine's depth before adding the liquid components.

For a more indulgent flavour, ensure the serrano ham and chorizo are sautéed thoroughly alongside the pork to render out their smoky, spiced fats, which provide the essential flavour profile for the entire stew.

Dice and Brown Meat
Cut the lean pork into bite-sized cubes, dice the pancetta, and brown them in a pan over high heat until lightly coloured, then remove from the pan and set aside.

Cook Aromatics
Sauté the onion and bell pepper in the same pan until soft, then stir in the minced garlic.

Combine and Reduce
Return the browned meat to the pan, pour in the dry white wine, and cook on high heat until the wine has evaporated.

Add Final Ingredients
Stir in the chopped chorizo, serrano ham, small chilli, cayenne pepper, bay leaves, peas, tomato puree, and water.

Simmer
Cover the pan and let the stew simmer for 30 minutes to allow the flavours to develop and the meat to become perfectly tender.