Braised Pork in Red Wine
When meat is simmered in red wine, tannin in the wine brings out “umami” flavor and enriches the dish. Add "REGULAR SOY SAUCE" before you serve to increase more “umami” taste.
PREPARATION
- Cut pork 1.5cm wide, rub "REGULAR SOY SAUCE" into the pork, and cover with flour. Finely chop onion, carrot, celery, and garlic.
- Put olive oil and garlic in a frying pan, and cook over low heat. When you smell the garlic cooking, add onion, carrot, and celery, and stir-fry until cooked.
- Cook the pork in the same frying pan until browns. Add red wine and canned tomatoes. Once boiled, braise for 20 minutes until the juices reduce. Add “REGULAR SOY SAUCE” and season with salt and pepper.
- Garnish with Italian parsley and serve.
| Servings | 2 servings |
|---|---|
| Cooking Time | 30 |
| Calories (1 serving) | 287 Calories |
| Sodium (1 serving) | 2.0 g |
| Author | IGARASHI's |
Ingredients
300g Pork tenderloin
2 teaspoons REGULAR SOY SAUCE
1/4 pcs Onion
1/3 pcs Carrot
1/4 stalk Celery
1 clove Garlic
as needed Italian parsley
1 tablespoon Flour
200ml Red wine
100g Canned Tomatoes
2 teaspoons REGULAR SOY SAUCE
1 tablespoon Olive oil
PREPARATION
- Cut pork 1.5cm wide, rub "REGULAR SOY SAUCE" into the pork, and cover with flour. Finely chop onion, carrot, celery, and garlic.
- Put olive oil and garlic in a frying pan, and cook over low heat. When you smell the garlic cooking, add onion, carrot, and celery, and stir-fry until cooked.
- Cook the pork in the same frying pan until browns. Add red wine and canned tomatoes. Once boiled, braise for 20 minutes until the juices reduce. Add “REGULAR SOY SAUCE” and season with salt and pepper.
- Garnish with Italian parsley and serve.
