Carne con Tomate Andaluza (Andalusian Pork in Tomato Sauce)
Why this recipe works
- Deep savoury base: Browning the pork first creates caramelised flavour that enriches the tomato sauce as it simmers.
- Gentle simmer: Low, steady cooking helps pork shoulder become tender while the tomatoes reduce into a thick sauce.
- Bright finish: Sherry vinegar added at the end cuts through the richness and lifts the sweet, savoury tomato flavour.
Get the most out of this recipe
Authenticity notes
- Andalusian style: Carne con tomate is a straightforward Andalusian dish built around tender meat, olive oil, tomato and paprika rather than heavy seasoning.
- How it is served: It works well as a shared tapa or as a main dish, usually with something starchy to catch the thick tomato sauce.
Ingredient notes
- Use pork shoulder: Pork shoulder suits this dish because it stays juicy during simmering and becomes tender without needing a long braise.
- Sweet paprika: Sweet paprika adds warmth and colour without turning the sauce spicy.
- Add vinegar at the end: Stirring in the sherry vinegar near the finish keeps the flavour bright and prevents the acidity from becoming too muted.
Common mistakes
- Avoid steaming the pork: Brown the pork in batches if needed so the pieces take on colour instead of releasing liquid and steaming.
- Keep the simmer gentle: A hard boil can toughen the pork and make the tomato sauce catch on the base of the pot.
- Watch the sauce thickness: If the sauce reduces too quickly, lower the heat and keep it at a slow bubble until the pork is tender.
Make-ahead tips
- Good for making ahead: The tomato sauce develops well after resting, making this a useful dish to cook in advance.
- Reheat gently: Warm it slowly in a saucepan until piping hot, adding a small splash of water if the sauce has thickened too much.
- Freezer-friendly: Cool completely before freezing, then defrost overnight in the fridge before reheating.
Equipment you'll need
Ingredients
Instructions
- Cut the pork into bite-sized cubes. Peel and finely chop the onion, and peel and finely slice the garlic.
- Heat the olive oil in a Dutch oven over medium-high heat. Add the pork in a single layer and brown well for 6 to 8 minutes, turning occasionally; work in batches if needed so it sears rather than steams.
- Reduce the heat to medium and add the onion to the pot. Cook for 6 to 8 minutes, stirring, until softened and lightly golden.
- Stir in the garlic and sweet paprika and cook for 30 to 60 seconds until fragrant. Add the crushed tomatoes and bring to a gentle simmer, scraping up any browned bits from the base of the pot.
- Cover and simmer on low for 20 to 25 minutes, stirring occasionally, until the pork is tender and the sauce is thick. If the sauce reduces too quickly, lower the heat and keep it at a gentle bubble.
- Stir in the sherry vinegar and simmer uncovered for 1 to 2 minutes to round out the flavour. Serve hot, spooning plenty of tomato sauce over the pork.
Recipe notes
Tips
- For the best texture, brown the pork in batches so it develops colour; that caramelisation is what gives the sauce depth.
- Keep the simmer gentle rather than boiling, so the pork stays tender and the tomato sauce thickens without catching on the base.
- If serving vulnerable groups, ensure the pork is cooked until piping hot throughout before serving.
Substitutions
- Replace Pork shoulder with beef stew meat for a beefy version with a similar simmer time.
- Replace Sherry vinegar with red wine vinegar for a similar brightness, though the finish will be less nutty.
Storage
- Refrigerate up to 3 days
- Cool completely, then refrigerate in a sealed container for up to 3 days. Reheat gently in a saucepan over low heat until piping hot, adding a small splash of water if the sauce has thickened too much; freeze for up to 3 months and defrost overnight in the fridge before reheating.
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Recipe overview
- Servings: 4 servings
- Total time: 55min (20min active)
- Difficulty: Easy
- Cuisine: Spanish
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