Outlaw-style pork stew with wild mushrooms and sour cream | Autumn flavours
(0)
Under an hour
Sezamo
O mâncare tradițională românească de toamnă, plină de savoare rustică. Cuburile fragede de pulpă de porc sunt rumenite la ceaun și înăbușite alături de ciuperci de pădure aromate, ceapă dulce, usturoi și cimbru, învăluite la final într-un sos mătăsos de smântână fermentată. Se servește fierbinte, cu mămăligă aburindă.
Preparation method
Ingredient preparation
Wash the pork leg, pat it dry thoroughly with paper towels, and cut it into bite-sized 3 cm cubes. Clean the wild mushrooms with a brush or a damp cloth and cut them into generous pieces (if they are small, you can leave them whole). Peel and finely chop the onion, lightly crush the garlic cloves, and mince them finely.
Cooking in the pot and braising the meat
Heat the sunflower oil in a heavy cast-iron pot or Dutch oven over medium to high heat. Add the pork pieces and brown them on all sides for 8-10 minutes, until they develop an appetizing golden crust.
Add the chopped onion to the browned meat, reduce the heat to medium, and sauté for 5-6 minutes, until translucent and slightly sweet. Then add the minced garlic, tomato paste, dried thyme, bay leaves, salt, and ground black pepper, stirring for 1 minute to release all the aromas.
Chef's tip
To prevent the sour cream from curdling, always use sour cream with a higher fat content (over 16-20%) and temper it with warm sauce before pouring it into the dish.
If you prefer an even richer forest flavour, you can sauté the mushrooms separately in a tablespoon of butter for 3 minutes before adding them to the meat.
15 min
Under an hour
