Pork with vegetables in wine
4 servings
70 minutes
Pork with vegetables in wine is a dish with a rich history that reflects the traditions of European cuisine. The thick aroma of red wine permeates the meat, giving it a rich flavor with subtle fruity notes. The combination of fresh vegetables and spices makes the dish particularly harmonious: sweet pepper adds juiciness, carrot brings light sweetness, and celery adds a spicy touch. The sauce, thick and velvety, gently envelops the meat, creating an exquisite yet homely treat. This dish is perfect for a cozy dinner or festive table, pairing well with potato sides or fresh bread. It’s a gastronomic journey where traditions meet refined taste.
1
The meat should be washed, dried, cut into small pieces, and fried over high heat until a golden crust forms.
- Pork: 500 g
- Vegetable oil: 20 ml
2
Slice the onion into half rings, the carrot into circles, and the celery into small cubes. Add the vegetables to the meat and simmer for 5 minutes.
- Onion: 1 piece
- Carrot: 1 piece
- Celery: 1 stem
3
Cut the pepper into strips, finely chop the garlic, add everything to the meat, and simmer for another 3 minutes.
- Bell pepper: 1 piece
- Ground black pepper: to taste
- Salt: to taste
4
Pour wine into the pan and simmer for 30 minutes.
- Dry red wine: 0.5 glass
5
Add broth and simmer for another 10 minutes. Season with salt and pepper to taste.
- Broth (stock): 1 glass
- Salt: to taste
- Ground black pepper: to taste
6
To thicken, you can add a spoonful of flour diluted in three tablespoons of cold water. It should be poured into the meat while constantly stirring. Continue stirring until the sauce thickens.
- Wheat flour: 10 g
- Water: 50 ml
