Directions
- 1Cut the onion and garlic into medium-sized pieces.
- 2In a saucepan, sauté the onion and garlic with olive oil.
- 3Add a pinch of salt to the sautéing vegetables.
- 4Once the onion is golden, add the crushed tomato and bicarbonate.
- 5Cut the pork into desired pieces.
- 6Sear the meat in batches until well browned; remove and set aside.
- 7Add the chicken broth to the tomato sauce and blend.
- 8Add red wine to the sauce.
- 9Add the seared meat to the sauce.
- 10Add the tomato sauce to the meat.
- 11Add salt to taste.
- 12Cover and cook for approximately 1 hour and 20 minutes.
Ingredients
- 8.5 kg cabezales de cerdo
- 4 cebollas
- 1 cabeza de dientes de ajo
- 3 ramitas de laurel
- 3 latas tomate triturado
- 0.5 litro caldo de pollo
- 1 vaso vino tinto
- aceite de oliva virgen extra
- sal
- bicarbonato
Equipment
cacerola
Tips
- Cut onion and garlic into larger pieces if you plan to blend the sauce later.
- Add baking soda to tomato sauce to counteract acidity.
- Seal meat in batches to achieve the Maillard effect and prevent it from boiling immediately.
- Do not add salt to the meat while searing it.
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