Lombinho de Porco com molho de tomate
Pork! But tender, and falls apart. In a homey tomatoey sauce that you can dip your bread in for a few hours. This one takes a bit longer, but it tastes mad Portuguese, and will make you come back for seconds.
Course Main Course
Cuisine portuguese
- 1 lbs Lombinho de Porco, sliced as thin as you want
- 4 cloves Garlic, chopped
- 1/2 Onion, chopped
- 1 Bay Leaf
- 2 Tomatoes, peeled and chopped
- 1 can Tomato Sauce
- 2 tbsp Massa de Pimentao
- Salt and Pepper
- Chourico (optional, add during browning process)
- 1 cup Water
- 1 bottle Beer
- 2 tbsp Piri Piri
- 2 tbsp Cilantro, chopped
Marinade meat with Massa de Pimentao for 2 hours
In a large pot, heat Olive Oil over medium/high heat. Add in Pork and begin to brown.
Add in Garlic, Onions, Chourico, and Bay Leaf. Continue to brown for about 2 minutes. Add in Tomatoes, and mix well. Add in Tomato Sauce, season with salt and pepper. Mix well.
After a minute or two, add in beer, water, and piri piri. Bring to a boil, and when it reaches a boil, drop to medium heat. Simmer on medium/low for 1 hour. Garnish with chopped cilantro.
Serve with rice, potatoes, or fries.
Keyword carne portuguesa, lombinho, pork recipe portuguese, portuguese food, receita lombinho