One of my most successful pork dishes I've ever made. It was an experimental dish and to be honest,  experience has shown me that the more you experiment in the kitchen, the more the successful the experiment will be. The meat was delicious, juicy, aromatic, wonderful!

  • 1 kg of pork (let it be slightly fat) (35oz)
  • 1 tbsp Vegeta
  • 150 ml white wine (3/5 cup)
  • black pepper, dried parsley, oil
  • 2 larger blended tomatoes
  • 2 chopped onions
  • 2-3 chopped cloves of garlic
  • 2-3 bay leaves
  1. First cut the meat into pieces, it can be larger pieces or smaller as in goulash.
  2. Put the chopped meat in a deeper bowl and add oil, white wine, vegeta, black pepper and parsley. Stir well and cover with nylon foil and leave for a few hours in the marinade. Before frying, allow meat to stand at room temperature for at least half an hour.
  3. Then, roll each piece of meat into flour and fry in warm oil at low heat with a lid on. Keep the remaining marinade. Once it has fried slightly on one side, flip the slices on the other side and add the chopped onion and garlic between the pieces and allow to fry together for about 1 hour at low temperature with lid on
  4. Flip the meat if needed. Then add the rest of the marinade and the blended tomatoes along with the bay leaves, distribute the liquid well and bake in the oven for about 20 minutes at maximum heat.
  5. I cooked rice as a side dish, and you can prepare potatoes or cooked vegetables.