Braised pork stew with caramelized parsnips and thyme
(0)
80 min
Under an hour
Sezamo
O mâncare scăzută tradițională, reconfortantă și plină de savoare rustică. Bucățile fragede de pulpă de porc sunt rumenite la perfecție și înăbușite la foc mic alături de rondele dulci de păstârnac caramelizat, vin alb aromat și cimbru parfumat. O adevărată sărbătoare a gustului de acasă, perfectă alături de o mămăliguță aburindă!
Preparation method
Meat preparation and browning
Cut the pork leg into medium cubes (about 3-4 cm) and pat them dry with a paper towel. Peel the parsnips and carrots, then cut them into generous diagonal slices. Finely chop the onion and crush the garlic cloves.
Heat the sunflower oil in a heavy cast-iron pot over medium-high heat. Brown the pork cubes on all sides for 6-8 minutes, until they develop an appetizing golden crust. Temporarily remove the meat to a warm plate.
Caramelizing vegetables and deglazing with wine
In the same pot, add the parsnip and carrot slices. Sauté over medium heat for 5-6 minutes, until the edges of the parsnips begin to lightly caramelize and release their sweet, distinct aroma.
Chef's tip
For an even more caramelized flavor, you can brown the parsnips over slightly higher heat before adding the other vegetables.
The stew is even tastier the next day, after all the thyme and parsnip flavors have had time to meld together.
27 min
Under an hour
