Magro con Tomate Recipe
Magro con Tomate - This is probably one of the most popular tapas dishes and will be found in virtually EVERY tapas Bar. Magro con tomate is lean Pork in a tomato sauce (a basic pork stew) and is very easy to make as you will see by the traditional recipe below.
Tip - Prepare in advance: It looks even better with a rest, the flavours accentuate and the sauce thickens.
1 kg lean pork, cut into pieces (2-3 cms)
1 onion (cut into strips)
2 Green Bell Peppers (Optional)
3 garlic cloves (chopped or crushed)
2 bay leaves
400g crushed tomato
3 tablespoons extra virgin olive oil
1/2 glass white wine
Wash the pork thoroughly and discard excess water, season with salt.
Heat the olive oil in a large frying or heavy bottom pan, seal the meat by frying for a few minutes. Once the meat is sealed, add the white wine and allow cook for a few minutes to evaporate the alcohol.
Add the onion, cut into thin strips (and peppers if using) and the garlic cloves well chopped. cook until the onion is clear.
Add the tomatoes, and bay leaves, add extra water to make sure the pork is covered.
Allow to simmer with the pot covered until the meat is juicy and tender, about 1 hour. Stir from time to time and make sure it doesn't dry, if necessary add some water.
Once the meat is in cooked, the sauce will have reduced you can remove the pieces of meat and pass the sauce through the blender then replace the meat or leave it with the pieces of onion, garlic... your choice, some people prefer a smooth sauce.
Serve as a tapa with fresh crusty bread, or as a main meal with chips.
You will even see the Spanish eating this cold in a sandwich as this can be eaten either hot or cold.
This dish freezes well.
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