Braised Pork with Tomato Sauce (Rosto Naxos, Greece)
Enjoy an amazing traditional dish from the enchanting island of Naxos, Greece with this special braised pork with tomato sauce recipe. Known locally as rosto, this tantalizing masterpiece showcases the culinary prowess of Naxian cuisine.
The tender pork, infused with the aromatic garlic and bathed in a velvety tomato sauce, delights your palate, taking you on a journey of flavors that will surprise you.
It’s best served with French fries or creamy mashed potatoes.
Enjoy this delicious braised pork recipe by Greek celebrity chef Giorgos Tsoulis.
Braised Pork with Tomato Sauce (Rosto Naxos, Greece)
Ingredients
- 1 kg pork leg or neck
- 80 ml extra virgin olive oil
- 3 garlic cloves sliced
- 2 tbsp tomato paste
- 200 ml red wine
- 5 tomatoes finely chopped or 400g (14oz) concassé
- 100 ml vegetable broth (or water)
- 3 sprigs of thyme finely chopped
- 1 tsp honey
- salt
- pepper
To serve:
- French fries
Instructions
- With a pointed knife, make small holes like pockets in the meat, push the garlic into them and season with salt and pepper.
- Place a pot over a high heat. Once heated, add the olive oil and sauté the pork for 3-4 minutes on each side until golden brown.
- Lower the heat to medium, add the tomato paste, sauté and stir well so that the tomato paste covers the meat – this is the secret of the taste of this dish.
- Add the wine and let the alcohol evaporate.
- Add the tomato, the vegetable broth (or water), thyme and honey. Season with salt and pepper and simmer for about 1 hour, until the meat is soft. If it needs more time, check there is enough liquid.
- Once the meat is ready, carefully remove it from the pot and slice it on a cutting board.
- Serve the rosto from Naxos with French fries, drizzled with the tomato sauce.
Notes
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