📝 About This Recipe
A beloved staple of Spanish tapas bars and family kitchens alike, Magro con Tomate features tender cubes of pork shoulder slow-simmered in a rich, aromatic tomato sauce. This rustic dish originates from the heart of Spain, offering a perfect balance of savory meat, sweet tomatoes, and a hint of smoky pimentón. It is the ultimate comfort food, characterized by its deep red color and the way the sauce clings beautifully to the succulent meat.
🥗 Ingredients
The Meat
- 2.2 lbs Pork shoulder (magro de cerdo) (cut into 1-inch cubes)
- 1/2 cup All-purpose flour (for dusting the meat)
- 1 teaspoon Salt (plus more to taste)
- 1/2 teaspoon Black pepper (freshly ground)
- 4 tablespoons Extra virgin olive oil (Spanish oil preferred)
The Sofrito and Sauce
- 1 piece Large yellow onion (finely diced)
- 1 piece Green bell pepper (finely diced)
- 4 pieces Garlic cloves (minced)
- 28 ounces Crushed tomatoes (canned or fresh pureed)
- 1/2 cup Dry white wine (such as Albariño or Rueda)
- 1 tablespoon Spanish Pimentón (Sweet Paprika) (sweet/dulce variety)
- 1 teaspoon Granulated sugar (to balance tomato acidity)
- 1 piece Bay leaf (dried)
- 1/2 teaspoon Dried oregano
- 1/2 cup Chicken or meat broth (only if needed for thinning)
👨🍳 Instructions
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1
Begin by seasoning the pork cubes generously with salt and black pepper. Place the flour in a shallow bowl and lightly dredge the pork pieces, shaking off any excess. This helps thicken the sauce later.
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2
Heat 3 tablespoons of olive oil in a large, heavy-bottomed skillet or a traditional clay pot (cazuela) over medium-high heat.
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3
Sear the pork in batches to avoid overcrowding the pan. Cook until the cubes are golden brown on all sides, about 5-7 minutes per batch. Remove the meat and set aside on a plate.
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4
In the same pan, add the remaining tablespoon of olive oil. Add the diced onion and green pepper. Sauté over medium heat for about 8-10 minutes until the vegetables are soft and translucent.
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5
Stir in the minced garlic and cook for another 1-2 minutes until fragrant, being careful not to let it burn.
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6
Pour in the white wine to deglaze the pan, scraping up all the flavorful browned bits (fond) from the bottom. Let the wine reduce by half.
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7
Add the pimentón (paprika) and stir quickly for 30 seconds. Immediately add the crushed tomatoes to prevent the paprika from turning bitter.
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8
Add the sugar, bay leaf, and dried oregano. Stir well to combine all the aromatic elements.
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9
Return the seared pork and any accumulated juices back into the pan. Stir so the meat is fully submerged in the tomato mixture.
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10
Reduce the heat to low, cover the pan, and simmer gently for 45 to 60 minutes. Stir occasionally to ensure the bottom doesn't stick.
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11
If the sauce becomes too thick before the meat is tender, add a splash of broth. The goal is a thick, jammy sauce, not a soup.
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12
Once the meat is fork-tender, remove the bay leaf. Taste and adjust salt and pepper if necessary. Let the dish rest for 5 minutes before serving to allow the flavors to settle.
💡 Chef's Tips
Always use pork shoulder (magro) rather than loin; the extra fat ensures the meat stays juicy during the long simmer. Don't skip the sugar! Tomatoes vary in acidity, and a little sugar is the secret to a balanced, professional-tasting sauce. For the best results, use a high-quality Spanish Pimentón de la Vera for that signature smoky depth. If you have time, make this a day in advance; like most stews, the flavors develop significantly overnight in the fridge.
🍽️ Serving Suggestions
Serve with a side of thick-cut, double-fried potatoes (patatas fritas) for a classic Spanish presentation. Always provide a basket of crusty white bread (pan de pueblo) to mop up the delicious tomato sauce. Pair with a medium-bodied Spanish red wine, such as a Tempranillo from Rioja or Ribera del Duero. Top with a sprinkle of fresh flat-leaf parsley for a pop of color and freshness. Serve as a 'ración' (large tapa) alongside Spanish olives and aged Manchego cheese.