Pork stew with wild mushrooms and sour cream
(0)
Under an hour
Sezamo
O tocană tradițională românească de toamnă, pregătită într-un singur vas: cuburi fragede de pulpă de porc rumenite în unt și ulei, înăbușite încet cu ciuperci de pădure, ceapă dulce, usturoi aromat și cimbru, învăluite la final într-un sos mătăsos de smântână. Se servește fierbinte, alături de o mămăligă caldă.
Preparation method
Ingredient preparation
Cut the pork into medium-sized cubes (approx. 3 cm). Clean the wild mushrooms and cut them into large pieces if needed. Finely chop the yellow onion, crush the garlic cloves and mince them finely.
Browning the meat and sautéing the vegetables
In a deep cast-iron pot or Dutch oven, heat the sunflower oil together with the butter over medium-high heat. Add the pork cubes and brown them on all sides for 7-8 minutes until an appetizing golden crust forms. Temporarily transfer the meat onto a warm plate.
In the same pot, add the chopped onion with a pinch of salt and sauté over low heat for 4-5 minutes until translucent and soft. Add the wild mushrooms and garlic, cooking for another 5-6 minutes until the mushrooms release their juices and begin to brown lightly.
Chef's tip
To prevent the sour cream from curdling, take it out of the fridge 20 minutes beforehand and always temper it with a little warm sauce before adding it to the dish.
Slow cooking in a cast-iron pot helps the meat stay exceptionally juicy, and the sauce will develop a deep aroma of mushrooms and thyme.
15 min
Under an hour
