Date: 27 Nov 2014 Author: Jacqui Categories: Food, Main Dishes 0

This is a sauce that mum used to make with both fish and meat dishes, and it was especially good with rabbit! Here I used boneless pork and served with creamy garlicky mashed potatoes.


 (This is for two servings)

  • 4 small slices boneless pork, shallow fried
  • Olive Oil
  • 4 cloves garlic, minced
  • 4 heaped tbsp of tomato puree
  • 1 tbsp capers
  • 1 1/2 tbsp red wine vinegar
  • 1/4 cup red wine
  • 1/2 cup vegetable stock
  • 1-2 tsp sugar
  • Salt & Pepper
  • Chilli Flakes
  • Freshly chopped parsley


Sauté the minced garlic in some olive oil. Do not let it brown.  Add the remaining ingredients except for the parsley, and cook over a low flame until the sauce thickens and looks syrupy around 10 to 15 minutes. Put the cooked pork in the pan and cover with the sauce, turning them over till they are coated. If too thick add a little water. Sprinkle with freshly chopped parsley.

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