Pork Raxo

6 servings

30 minutes

Pork Raxo is a refined dish of Spanish cuisine that combines rich flavors and the aroma of spices. Its history roots back to the traditions of Spanish taverns where meat was stewed in wine and spices for depth of flavor. Juicy pieces of pork loin are seared to a golden crust and then soaked in a mixture of tomato paste, cumin, coriander, and paprika, creating a rich, spicy sauce. The addition of cream makes the texture soft and velvety while dry red wine adds subtle fruity notes. This dish is perfect for both family dinners and festive gatherings, especially accompanied by a glass of good wine and fresh bread for dipping into the aromatic sauce.

Energy value per serving

• Calories: 773.4
• Proteins: 20.1g
• Fats: 72.9g
• Carbohydrates: 3.7g

Ingredients

• Pork loin: 800 g
• Olive oil: 3 tbsp
• Tomato paste: 2 tbsp
• Ground cumin: 1 tsp
• Ground coriander: 1 tsp
• Ground paprika: 1 tsp
• Cream 30%: 1 glass
• Red dry wine: 1 glass
• Salt: to taste

Cooking steps

1. Wash the meat, dry it, and cut it into thin long strips.

   Required ingredients:

   • Pork loin: 800 g

2. Heat oil in a pan and fry the meat until golden brown (about 12 minutes).

   Required ingredients:

   • Olive oil: 3 tablespoons
   • Pork loin: 800 g

3. In a separate bowl, combine tomato paste, cumin, coriander, and paprika, add cream, and mix everything well.

   Required ingredients:

   • Tomato paste: 2 tablespoons
   • Ground cumin: 1 teaspoon
   • Ground coriander: 1 teaspoon
   • Ground paprika: 1 teaspoon
   • Cream 30%: 1 glass

4. Moisten the meat with the prepared mixture, season with salt, mix and simmer for 4 minutes, then bring to a boil. Pour wine into the pan, heat on medium for 5 minutes and serve.

   Required ingredients:

   • Pork loin: 800 g
   • Tomato paste: 2 tablespoons
   • Ground cumin: 1 teaspoon
   • Ground coriander: 1 teaspoon
   • Ground paprika: 1 teaspoon
   • Cream 30%: 1 glass
   • Red dry wine: 1 glass
   • Salt:  to taste