Pork with Peas and Wine

"I love cooking with wine. After 3 glasses everything is a piece of cake. And don`t forget to write down the recipe."
Preparation20 min.
Cooking50 min.
Тotal70 min.
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  • pork - 28 oz (800 g) boneless
  • wine - 1 cup
  • onions - 1 head, large
  • garlic - a few cloves
  • carrots - 2, medium
  • peas - 1 can, or use frozen
  • tomato paste - 3 - 4 tablespoon
  • cumin - 3/4 tsp crushed
  • paprika - 1 tablespoon
  • black pepper - ground, to taste
  • salt
  • oil - 2/3 cup (150 ml)


Cut the pork into bite sized pieces and chop the onion and garlic. Cut the carrots into circles after cleaning them. Heat the oil in a pot and put the meat, onion and carrots in to braise.

Once the meat is browned, add the garlic, mix in the paprika and then add a little wine. Allow to simmer, semi-covered. Then add the tomato paste diluted in a cup of warm water, the peas and all the spices without the salt. If necessary, add more water, enough to cover the ingredients in the pot.

Allow the dish to simmer until the full readiness of the meat. Finally, season with salt. Serve the pork with peas and wine with mashed potatoes and a sprig of parsley.
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