Pork with Tomato Paste in a Skillet
Enjoy your meal! For this recipe, it doesn’t matter which part of the pork you use — it will become soft and tender during cooking anyway.
Updated : 06 June, 2025
Easy
More than 1 hour.
Ingredients
600 grams
Pork
200 grams
Onion
2
Garlic
300 grams
Bell pepper
4 tablespoon
Vegetable oil
3 tablespoon
Tomato paste
150 milliliters
Cream
200 milliliters
Water
2 teaspoon
Paprika
to taste
Greens
to taste
Salt
to taste
Ground black pepper
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
If your pork is frozen, let it thaw at room temperature before cooking. Which part is best? I often use pork neck – it usually has layers of fat, which makes the meat very tender and juicy when cooked.
Step 2
Rinse the pork under cold water and pat dry with paper towels. Cut the meat into small, evenly sized cubes. Peel the onion and garlic. Cut the bell pepper in half and remove the seeds and core. Slice the onion into thin strips, dice the garlic finely, and cut the bell pepper into large squares.
Step 3
Heat a small amount of vegetable oil in a skillet. Add the onion and garlic and sauté for about 5 minutes, stirring occasionally.
Step 4
Add the pork and bell pepper to the skillet.
Step 5
Fry over medium heat for about 10 minutes. Stir occasionally to prevent burning.
Step 6
Add tomato paste to all the ingredients. Mix well, reduce the heat to low, and cook for another 5 minutes.
Step 7
Pour in the cream and water. Add ground paprika, salt, and pepper to taste.
Step 8
Once it starts to boil, cover the skillet with a lid, leaving it slightly open to let steam escape. Simmer the pork for 30–40 minutes.
Step 9
Serve the pork stew with tomato sauce on its own or with your favorite side dish.