Braised pork roast

Ingredients

• 1 kgpork
• 75 ml (5 tablespoons)tomato purée
• 180 g (1 cup)uncooked rice
• 2 clovesgarlic
• to tastesalt
• to tasteblack pepper
• to tastethyme
• to tasteoil

Instructions

1. 1

   Brown the pork

   Cut the pork into small cubes. Heat oil in a pan and briefly fry the meat, seasoning it with salt and pepper.

2. 2

   Braise the meat

   Add half a cup of water (about 120 ml), the 75 ml of tomato purée, the crushed garlic and a little thyme. Cover the pan and simmer gently.

3. 3

   Cook the rice

   Meanwhile, cook the rice separately in salted water. When it is ready, drain it and mix it with the pork and its sauce.

What is Romanian braised pork?

This is a homestyle Romanian dish of pork simmered with tomato, garlic and thyme, served with rice. The method combines a briefly fried start with a covered, gentle braise.

Here, the rice is cooked separately and folded into the finished meat and sauce. That lets you cook each component on its own before bringing them together for serving.

Nutrition and macros by portion

The nutrition label shows one serving as written: 570 calories, 49g protein, 49g carbs, 20g fat.

The rice supplies most of the carbohydrates, while the pork contributes most of the protein and a substantial share of the fat. Tomato purée adds a little carbohydrate, and the oil used for frying adds fat; serve with vegetables or salad to round out the plate.

Choosing the ingredients

Pork: The recipe does not specify a cut, so use boneless pork suitable for stewing, cut into evenly sized cubes. A little fat in the meat helps keep the pieces moist as they cook.

Tomato and herbs: Tomato purée gives the sauce its savoury base, while garlic and thyme add fragrance. Season with salt and pepper as the recipe directs, adjusting to taste.

Getting the braise right

Browning: Fry the cubes briefly in oil rather than trying to cook them through at this stage. A roomy pan helps the meat make contact with the hot surface.

Covered simmer: Once the water, tomato purée, garlic and thyme are in, keep the pan covered and the heat gentle. The method gives no precise simmering time, so cook until the pork is tender and the sauce has formed.

Cooking the rice

Separate pan: Cook the rice in salted water while the pork simmers, following the rice packet's guidance for timing and water. Drain it once tender.

Final mix: Stir the drained rice through the pork and sauce when both are ready. If the sauce looks very thick, mix gently so it coats the rice without breaking the grains.

How to judge doneness

Pork: The cubes should be tender when pierced and easy to bite through, not firm in the centre. If they need more time, keep the pan covered and continue the gentle simmer.

Rice: Taste a grain before draining; it should be tender without turning mushy. Drain promptly once it reaches that texture.

Serving ideas

Serve the pork and rice hot, making sure each portion gets some of the tomato sauce. A crisp green salad or steamed vegetables make a fresh side alongside the rich braise.

If you prefer to keep the components distinct, serve the rice beside the pork rather than stirring it into the pan.

Recipe notes & tips

• Cut the pork into similarly sized cubes so they cook at a similar rate.
• Use a pan with a close-fitting lid to keep the braising liquid from evaporating too quickly.
• Keep the simmer gentle once the pan is covered.
• Taste the sauce before mixing in the rice and adjust the salt, pepper or thyme if needed.
• Drain the rice well so it does not make the sauce watery.

Variations

• Add onion: Soften chopped onion in the oil before frying the pork.
• Use smoked paprika: Add a pinch with the thyme for a warmer, smoky flavour.
• Include peppers: Stir diced pepper into the pan with the tomato purée.
• Serve separately: Spoon the braised pork over the rice instead of mixing them together.
• Add fresh herbs: Finish with chopped parsley for a fresh note.

Common mistakes to avoid

• Crowding the pan: The pork may steam rather than fry; brown it in batches if needed.
• Boiling too hard: The sauce can reduce before the pork is tender; keep the heat low and the lid on.
• Adding too much water: The sauce may turn thin; begin with the stated half cup and keep the pan covered.
• Overcooking the rice: It can become soft when mixed with the sauce; drain it as soon as it is tender.
• Mixing too roughly: The rice grains may break; fold them through the pork gently.

How to store

Cool leftovers promptly and refrigerate in a covered container for up to 3 days. Reheat thoroughly in a pan or microwave, adding a small splash of water if the rice and sauce have thickened.

Frequently asked questions