Nutrition Facts
5 servings
5
Pork Sauté with Olives and Chorizo Recipe
Today, I propose a hearty dish made with pork stir-fry. The meat is simmered in tomato sauce, with chorizo and olives. It's flavorful, spicy, and delicious. If you don't like pork, you can substitute it with veal.
Ingredients
2 Olive oil
750 Pork stir-fry
2 Onion
2 cloves Garlic
150 Chorizo
400 Tomato pulp
100 Water
150 Pitted green olives
50 Olive juice
Thyme
Rosemary
3 Sage
1 Bay leaf
1 Basil (or parsley)
Directions
1
Peel the onions and garlic and chop them. Peel the sausage and cut it into slices about 5 mm thick.
2
Chop the thyme, rosemary, and sage. Heat the oil in a skillet or pot. Add the pieces of meat and brown them for 5 minutes, stirring often.
3
Add the onion and garlic and continue cooking for another 2 minutes. Then do the same with the sausage. Stir regularly.
4
Add the tomato pulp, water, olives, olive juice, chopped thyme, rosemary, and sage, bay leaf, and mix.
5
Cover and simmer over medium heat for 50-60 minutes or until the meat is thoroughly cooked.
6
Taste and adjust the seasoning if necessary. I didn't add any salt or pepper because the olives and their juice are salty enough and the chorizo was quite spicy.
7
To finish, serve hot, sprinkled with chopped basil along with a purée or pasta.
Ingredients
Ingredients
2 Olive oil
750 Pork stir-fry
2 Onion
2 cloves Garlic
150 Chorizo
400 Tomato pulp
100 Water
150 Pitted green olives
50 Olive juice
Thyme
Rosemary
3 Sage
1 Bay leaf
1 Basil (or parsley)
Directions
Directions
1
Peel the onions and garlic and chop them. Peel the sausage and cut it into slices about 5 mm thick.
2
Chop the thyme, rosemary, and sage. Heat the oil in a skillet or pot. Add the pieces of meat and brown them for 5 minutes, stirring often.
3
Add the onion and garlic and continue cooking for another 2 minutes. Then do the same with the sausage. Stir regularly.
4
Add the tomato pulp, water, olives, olive juice, chopped thyme, rosemary, and sage, bay leaf, and mix.
5
Cover and simmer over medium heat for 50-60 minutes or until the meat is thoroughly cooked.
6
Taste and adjust the seasoning if necessary. I didn't add any salt or pepper because the olives and their juice are salty enough and the chorizo was quite spicy.
7
To finish, serve hot, sprinkled with chopped basil along with a purée or pasta.
Notes
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