- 1 1/2 pounds boneless country-style pork ribs, trimmed and cut into 1-inch pieces
- Salt and pepper
- 1 tablespoon vegetable oil
- 1 onion, chopped fine
- 6 garlic cloves, minced
- 1 1/2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1/8 teaspoon red pepper flakes
- 1/2 cup dry red wine
- 1 (28-ounce) can crushed tomatoes
- 3/4 cup low-sodium chicken broth
- 2 tablespoons minced fresh parsley
Mise en place.
Softening the onion after browning half the pork on all sides.
Cooking aromatics until fragrant.
Deglazing these days almost always seems like a little bit of a hazard. Especially when it's wine and it usually is.
Add it all in except for those fresh herbs I never have. Bring to pressure and call it a day for 20 minutes before naturally releasing pressure.
I have few comments beyond saying I enjoyed it. Well enough. Couldn't have been astounding because I would probably remember that.
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