Cauliflower and Pork Stew | Tender and Flavorful
(0)
50 min
Under an hour
Sezamo
O mâncare scăzută tradițională românească de toamnă: bucăți fragede de pulpă de porc rumenite și înăbușite la foc mic alături de buchețele delicate de conopidă, într-un sos bogat de roșii cu cimbru și mărar proaspăt.
Ingredients
Preparation method
Preparing the meat and cauliflower
Cut the pork leg into approximately 3 cm cubes. Break the cauliflower into medium-sized florets, rinse them thoroughly under cold running water, and let them drain in a colander.
Peel and finely chop the yellow onion, and crush and finely mince the garlic cloves.
Cooking the stew
In a deep pot or a cast-iron Dutch oven, heat the 3 tablespoons of sunflower oil over medium heat. Add the pork cubes and brown them nicely on all sides for 8-10 minutes, until they change color and develop a golden crust.
Chef's tip
For cauliflower with the perfect texture, do not stir vigorously after adding it to the pot; swirl the pot gently in a circular motion to distribute the sauce evenly.
The cauliflower and pork stew is excellent served hot, alongside fresh homemade bread or warm polenta and assorted pickles.
15 min
Under an hour
