How to make
Chop the pork meat into large bites. Heat oil in a pan and braise the meat until reddened.
Take out into a plate and leave aside. In the same oil, add the chopped onions, pepper and mushrooms drained from the liquid.
Sprinkle with salt, black pepper and oregano. Fry until softened. Dilute the tomato paste with 3 1/3 tbsp (50 ml) water, pour it in the pan with the white wine.
Stir and leave on low heat to simmer until left in just oil. Serve the dish sprinkled with fresh parsley. Bon appetit!
