recipe

PORK IN TOMATO SAUCE WITH VEGETABLES AND NOODLES

Gastronomy
INGREDIENTS

FOR THE NOODLES

500g thin noodles

70g red pepper, cut into cubes

5g lemon zest

50g spring onion, finely chopped

80g tomato (flesh only), cut into cubes

15g spearmint, finely chopped

50g olive oil

5g salt

1g pepper

FOR THE PORK

100g olive oil

150g onion, sliced into half-moons

1 garlic clove, finely chopped

1 kg pork neck, cut in medium-sized cubes, fat removed

500g vegetable stock

400g crushed tomatoes

100 g dry red wine

100g tomato paste

1 cinnamon stick

10 cloves

2 bay leaves

10 allspice berries

5g fresh marjoram, finely chopped

15g salt

2g pepper

TO SERVE

12 marjoram sprigs

PREPARE THE PORK

Heat the olive oil in a cooking pan and sauté the onion and garlic until tender. Add the bay leaves and cinnamon stick, and then add the meat and brown on all sides. Douse with the wine and allow the alcohol to evaporate. Dissolve the tomato paste into the stock and add to the pan, together with the crushed tomatoes. Wrap the allspice and cloves in a piece of tulle fabric and add to the pan. Cook on low heat for 45 minutes, then add the salt, pepper and marjoram, and cook for a further 15 minutes. Remove pan from heat, and take out the tulle with the spices as well as the cinnamon stick.

PREPARE THE NOODLES

Boil the noodles in salted water for 6 minutes. Drain, run under cold water, add some olive oil and toss. Heat the olive oil and sauté the spring onion, pepper and tomato until tender. Add the noodles and toss, then add the lemon zest, salt, pepper and spearmint. Pour over some liquid from the pan where the meat cooked, and toss again.

SERVE

Serve the noodles and top with the meat. Pour over some sauce from the meat and garnish with two marjoram sprigs.

Wine pairing – Master sommelier Konstantinos Lazarakis

This is a dish of classic flavors, substituting pork for beef. Tomato has a central role in this composition; its aromas and acidity dominate the dish’s aromatic palate and structure. A red wine of the Mavro Kalavritino variety has the right acidity and fruitiness to balance the tomato, and the pork’s protein content will mellow the variety’s distinctive tannins.

(Ideally, you should serve the same wine as the one you used in the recipe, or a similar one.)

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