Tipsy Pork

Tipsy Pork
  • 4 servings
  • 0:10 Preparation
  • 1:10 Cooking
  • 1:20 Total Time


Add all
  • 1 Tbsp.
    (15 mL)

    olive oil

  • 1 lb
    (450 g)

    Québec pork sirloin cubes, dredged with flour

  • 1-2

    garlic cloves, chopped

  • 3

    pancetta (or back bacon), cut into thin strips

  • 28 oz
    (798 mL)

    can stewed italian tomatoes

  • 3/4 cup
    (190 mL)

    dry red wine

  • 1

    onion, finely diced

  • 1

    zucchini, finely diced

  • 10 oz
    (300 g)

    fresh pasta, cooked

  • chopped fresh oregano to taste

  • salt and freshly ground pepper to taste


In a thick-bottomed pot, heat oil over medium-high heat.

Brown pork, garlic and pancetta 3 - 4 minutes.

Add tomatoes and wine, cover and simmer over low heat for 30 minutes.

Stir in onion and zucchini and simmer uncovered for 30 minutes. Season to taste with oregano, salt and pepper.

Serve over pasta.

Source: Féd. des producteurs de porcs du Québec

Wine and meal pairing

Fruity and light

Fruity and light
These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.
Product categories: red wine, rosé wine.

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© Société des alcools du Québec, 2007