Pork Stew with Tomatoes (Ostri)

Pork Stew with Tomatoes (Ostri)

Tender pork simmers in a tomato wine sauce until the sauce turns rich and deeply savory.

Total 2 hr 20 min Makes 6 servings Calories 420/serving

Dietary

Keto, Wheat free, Dairy free, Nut free

Allergens

Red meat

This Greek-style braise cooks pork shoulder slowly with tomatoes, red wine, and warm spices like cinnamon and allspice until the meat turns fork-tender. Served over rice, orzo, or thick-cut fries, it makes a satisfying cold-weather dinner with minimal hands-on effort beyond the initial browning.

Ingredients

  • 2 1/2 pounds pork shoulder, cut into 2-inch cubes
  • 1 teaspoon salt, plus more to taste
  • 1/2 teaspoon black pepper
  • 3 tablespoons olive oil
  • 1 yellow onion, finely chopped
  • 4 cloves garlic, minced
  • 1/2 cup dry red wine
  • 1 28-ounce can crushed tomatoes
  • 2 tablespoons tomato paste
  • 1 cup chicken stock
  • 1 cinnamon stick
  • 3 whole allspice berries
  • 1 bay leaf
  • 1 teaspoon sugar
  • 2 tablespoons fresh parsley, chopped, for garnish

Method

  1. Pat the pork cubes dry and season with the salt and black pepper.

  2. Heat the olive oil in a 6-quart saucepan or Dutch oven over medium-high heat. Brown the pork in batches, about 3 to 4 minutes per batch, turning to sear all sides, then transfer to a plate.

  3. Add the onion to the pot and cook over medium heat until softened and golden, about 5 minutes, stirring occasionally.

  4. Stir in the garlic and cook until fragrant, about 30 seconds.

  5. Pour in the red wine and simmer, scraping up any browned bits from the bottom of the pot, until the wine reduces by half, about 2 minutes.

  6. Stir in the crushed tomatoes, tomato paste, and chicken stock until combined.

  7. Return the pork and its juices to the pot. Add the cinnamon stick, allspice berries, bay leaf, and sugar, and stir to combine.

  8. Bring the stew to a boil, then reduce heat to low, cover partially, and simmer until the pork is fork-tender and the sauce has thickened, about 2 hours, stirring occasionally.

  9. Remove the cinnamon stick, allspice berries, and bay leaf. Taste the sauce and season with additional salt and pepper as needed.

  10. Ladle the stew into bowls and garnish with chopped parsley before serving.

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★ 3.2 (1)

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    Pork Stew with Tomatoes (Ostri)

    This Greek-style braise cooks pork shoulder slowly with tomatoes, red wine, and warm spices like cinnamon and allspice until the meat turns fork-tender. Served over rice, orzo, or thick-cut fries, it makes a satisfying cold-weather dinner with minimal hands-on effort beyond the initial browning.

    2 hr 20 min 6 servings 420 cal

    Ingredients

    • 2 1/2 pounds pork shoulder, cut into 2-inch cubes
    • 1 teaspoon salt, plus more to taste
    • 1/2 teaspoon black pepper
    • 3 tablespoons olive oil
    • 1 yellow onion, finely chopped
    • 4 cloves garlic, minced
    • 1/2 cup dry red wine
    • 1 28-ounce can crushed tomatoes
    • 2 tablespoons tomato paste
    • 1 cup chicken stock
    • 1 cinnamon stick
    • 3 whole allspice berries
    • 1 bay leaf
    • 1 teaspoon sugar
    • 2 tablespoons fresh parsley, chopped, for garnish

    Method

    1. 1

      Pat the pork cubes dry and season with the salt and black pepper.

    2. 2

      Heat the olive oil in a 6-quart saucepan or Dutch oven over medium-high heat. Brown the pork in batches, about 3 to 4 minutes per batch, turning to sear all sides, then transfer to a plate.

    3. 3

      Add the onion to the pot and cook over medium heat until softened and golden, about 5 minutes, stirring occasionally.

    4. 4

      Stir in the garlic and cook until fragrant, about 30 seconds.

    5. 5

      Pour in the red wine and simmer, scraping up any browned bits from the bottom of the pot, until the wine reduces by half, about 2 minutes.

    6. 6

      Stir in the crushed tomatoes, tomato paste, and chicken stock until combined.

    7. 7

      Return the pork and its juices to the pot. Add the cinnamon stick, allspice berries, bay leaf, and sugar, and stir to combine.

    8. 8

      Bring the stew to a boil, then reduce heat to low, cover partially, and simmer until the pork is fork-tender and the sauce has thickened, about 2 hours, stirring occasionally.

    9. 9

      Remove the cinnamon stick, allspice berries, and bay leaf. Taste the sauce and season with additional salt and pepper as needed.

    10. 10

      Ladle the stew into bowls and garnish with chopped parsley before serving.