Vinen Kebap (Pork in Red Wine)
110 min651 kcal each
Pork braised slowly in red wine with plenty of onion, served with rice.
Cook it this week
Create an account and log this recipe, along with others, into your weekly plan.
Plan this recipeIngredients
for 4 servings- Pork shoulder700 g
- Onion300 g
- Red wine250 ml
- Tomatoes150 g
- Rice (uncooked)285 g
- Sunflower oil50 ml
- Garlic15 g
- Salt1 tsp
Method
Prep 20 min · cook 90 min- Cut the pork into large cubes and pat it very dry.
- Sear the meat over high heat in the oil, in batches, so it forms a crust.
- Lift out the meat and, in the same fat, cook the finely chopped onion until caramelised.
- Return the meat, add the garlic and paprika and stir quickly.
- Pour in the wine and let it boil for 3–4 minutes, so the alcohol cooks off.
- Add the grated tomatoes, a bay leaf, summer savory, salt and black pepper.
- Top up with enough hot water to cover the meat.
- Braise covered over low heat for 75–90 minutes, until the meat falls apart.
- If the sauce is thin, leave it uncovered for 10 minutes to thicken.
- Boil the rice in salted water for 18 minutes — 285 g uncooked gives about 800 g cooked, 200 g a portion.
Nutrition
per servingCal
651
Protein
39g
Carbs
68g
Fat
23g
Of 4.7g of sugar per serving, 0g is added sugar.
Of 23g of fat per serving, 5g is saturated.
