Outlaw-style pork stew with chanterelles and polenta
(0)
Under an hour
Sezamo
O tocană autentică de toamnă din bucătăria românească tradițională, preparată la foc domol din pulpă fragedă de porc rumenită în untură, gălbiori aurii de pădure, ceapă dulce și cimbru, stinsă cu vin alb sec și servită fierbinte cu mămăligă aburindă.
Preparation method
Ingredient preparation
Cut the pork into bite-sized cubes (about 3-4 cm) and pat them dry thoroughly with paper towels. Clean the wild chanterelles with a soft brush or gently wipe them with a damp towel, leaving smaller mushrooms whole and tearing larger ones lengthwise. Finely chop the yellow onion, and lightly crush and mince the garlic cloves.
Cooking the meat and aromatics
In a heavy cast-iron pot or large Dutch oven, heat the lard over medium-high heat. Add the pork leg cubes and brown them nicely on all sides for 8-10 minutes, until they develop a delicious golden crust.
Reduce the heat to medium, add the chopped onion and a generous pinch of salt. Sauté the onion for 5-6 minutes, stirring occasionally, until glassy and translucent. Add the minced garlic, dried thyme, and sweet paprika, stirring quickly for 30 seconds to release the flavors without burning the paprika.
Chef's tip
Do not wash chanterelles in plenty of water, as they absorb liquid very quickly and lose their firm texture and intense aroma. Dry cleaning with a brush or a damp towel is ideal.
Pork lard gives traditional Romanian dishes an incomparably deep flavor, but if you prefer, you can replace it with an equal amount of good-quality sunflower oil.
27 min
Under an hour
