100gms unsalted butter (approximately)
4 tablespoons olive oil
2kg pork pieces, diced
2 medium onions, chopped
4-5 garlic cloves, chopped finely
2 cups dry red wine
1/2 teaspoon nutmeg
1 teaspoon cinnamon/cassia
1 cup tomato puree
3 tablespoons tomato paste
1.5 ltr water
2kg pickling onions/shallots
4 bay leaves
Salt, to taste
Pepper, to taste
1/2 cup red wine vinegar, optional
HEAT oil and butter in a large fry pan over medium heat: place pork in pan to brown.
ONCE browned place in another large, deep saucepan.
ADD the chopped onions and garlic to a frying pan with a tablespoon of oil, keep stirring until they become translucent. (4-5 minutes)
POUR red wine in and bring to a simmer, then add this mix to the pork saucepan.
SEASON pork with the cinnamon, nutmeg, salt, pepper and bay leaves.
ADD tomato puree, tomato paste and water. Stir to mix, cover and bring to a simmer. Stir occasionally and simmer for an hour.
MEANWHILE, heat remaining olive oil in frying pan over medium heat, stir in onion/shallots and cook until well browned. (Approximately 10 minutes)
ADD whole onions into the pork saucepan, stir and cover for another 30 minutes.
THEN remove lid and check liquid, if it’s starting to dry out, add another cup of water.
ADD in 1/2-cup vinegar, stir to combine and simmer for a further 20 minutes uncovered.
USE a fork to check that your onions are soft all the way through by forking them.
WHEN soft, take off the heat and it’s ready.