- 28 g Mutti Cherry Tomatoes
- 28 g pork loin
- 2 tablespoons Mutti Double Concentrated Tomato Paste
- 2 large onions
- 60 g fatty bacon
- 120 g lard
- 4–5 sage leaves
- Chopped fresh or dried tarragon
- Salt and pepper
Cut the pork loin into fairly large chunks. Fry the meat in a pan with the coarsely chopped onions, lard and fatty bacon until it is well browned. Add Mutti Cherry Tomatoes, and Mutti Double Concentrated Tomato Paste previously diluted with some hot water. Season with salt and pepper, and add the tarragon and sage.
Cook the hotpot for 1 hour. Serve with rice.