Magra con Tomate "Pork in a Tomato and Green Pepper Sauce"
Magra con tomate is one of my favorite tapas! This tapa hails from the south eastern Spanish province of Murcia where I spent three years living. This is a bit like a stewed pork in a tomato and green pepper sauce.
This tapa is very common in the Murcian region and usually comes served in a small clay dish. You either eat the magra in the dish or spoon it onto a slice of a nice fresh baguette. This is not one of the more common tapas recipes, but I recommend you give it a try, you won't be disappointed!
Serves 4 tapas portions Preparation time: about 45 minutes
INGREDIENTS 1 pork chop cut into very small 1/4 inch cubes 16 oz. can of pealed tomatoes in tomato sauce 1 roasted red pepper finely chopped 1 small green pepper finely chopped 1 small yellow or white onion finely chopped 2 cloves of garlic finely chopped 2 TB dry white wine 1 TS sweet paprika 2 TB olive oil salt and pepper to taste
DIRECTIONS Heat the oil in a small skillet and cook the pork until nearly done. Remove the pork while reserving the oil.
Now put the white wine, onion, garlic, and green pepper into the skillet with the oil and cook over medium heat until the vegetables are nice and soft.
In a sauce pot, put in the tomato sauce and crush the tomatoes with your hands. Put in the roasted red pepper (see note below), add the paprika, salt and pepper and cook the sauce for about 15 minutes.
Add the vegetables and the pork to the sauce and slowly simmer for 10-15 minutes. Serve in a small clay dish with baguette slices.
NOTE: roasted red pepper can be found sometimes in the canned vegetable isle. Otherwise, grill a red pepper until black on the outside and then cool in a ziplock back. Peal and then chop.
Serves 4 tapas portions
