Greek onion and tomato pot

Ingredients for 4 servings:

• 600 g pork schnitzel
• 1 orange peel, untreated, juice and zest
• ¼ tsp cumin
• 3 bay leaves
• 4 garlic cloves
• 400 g onion(s)
• 4 tbsp olive oil
• 150 ml meat broth
• 50 ml balsamic vinegar
• 1 stalk(s) cinnamon
• 500 g cocktail tomatoes
• 1 bunch of parsley
• salt and pepper
• Sugar

Instructions

Working time approx. 25 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour

Cut the meat into cubes. Wash the orange in hot water. Thinly grate the zest and juice the fruit. Mix the orange zest and juice, cumin and bay leaves. Peel the garlic and press it in. Pour the marinade over the meat and marinate for 15 minutes. Peel the onions and cut them into quarters or eighths depending on their size. Remove the marinated meat from the marinade and pat dry with kitchen paper. Heat the oil and fry the meat briefly all over. Stir in the onions and cook briefly. Deglaze with the marinade, stock and vinegar. Stir in the cinnamon stick and let everything simmer over low heat for 10 minutes. Wash and halve the tomatoes, add to the meat and cook for a further 5 minutes. Wash the parsley, shake dry and roughly chop the leaves. Remove the cinnamon stick and bay leaves. Season the stew with salt and pepper. Season to taste with a pinch of sugar. Goes well with, for example, arugula. E.g. whole grain rice.