Mama Mangia
Super Moderator
2 lbs. boneless pork shoulder, trimmed of fat
Salt substitute
2 Tbs. olive oil
1 large onion, finely choped
1 sweet red bell pepper, seeded, cut in strips
2 cloves garlic, minced
1 can (1 lb.) tomatoes (No Salt Added)
1 tsp. ground cinnamon (optional)
1/4 tsp. ground cloves
1/8 tsp. cayenne pepper
1/4 cup raisins
1 Tbs. red wine vinegar
Cut pork into 2-inch-long stiprs, about 3/4-inch thick and wide. Sprinkle with salt substitute. Brown well on all sides in heated oil in a large, deep, heavy frying pan or Dutch oven. Remove pork strips as they brown. Set aside.
Pour off all but 1 Tbs. fat. Add onion and red pepper. Cook, stirring, until onion is soft and lightly browned. Mix in garlic. Return pork to pan.
Mix in tomatoes. Uncover. Cook over medium heat, stirring occasionally, until cooking liquid is reduced by half, about 10 minutes. Skim fat, if necessary. Mix in vinegar. Taste. Add salt, if needed.
Salt substitute
2 Tbs. olive oil
1 large onion, finely choped
1 sweet red bell pepper, seeded, cut in strips
2 cloves garlic, minced
1 can (1 lb.) tomatoes (No Salt Added)
1 tsp. ground cinnamon (optional)
1/4 tsp. ground cloves
1/8 tsp. cayenne pepper
1/4 cup raisins
1 Tbs. red wine vinegar
Cut pork into 2-inch-long stiprs, about 3/4-inch thick and wide. Sprinkle with salt substitute. Brown well on all sides in heated oil in a large, deep, heavy frying pan or Dutch oven. Remove pork strips as they brown. Set aside.
Pour off all but 1 Tbs. fat. Add onion and red pepper. Cook, stirring, until onion is soft and lightly browned. Mix in garlic. Return pork to pan.
Mix in tomatoes. Uncover. Cook over medium heat, stirring occasionally, until cooking liquid is reduced by half, about 10 minutes. Skim fat, if necessary. Mix in vinegar. Taste. Add salt, if needed.