Pork stew with beetroot and horseradish
(0)
70 min
Under an hour
Sezamo
O tocană rustică românească de toamnă, cu bucăți fragede de pulpă de porc rumenite și înăbușite lent alături de cuburi dulci de sfeclă roșie, usturoi și cimbru, desăvârșită la final cu o notă proaspătă și picantă de hrean ras. Perfectă alături de o mămăliguță caldă.
Preparation method
Preparing the ingredients
Cut the pork leg into medium cubes (about 3 cm) and dry them thoroughly with paper towels. Peel the beetroot and cut it into 2 cm cubes. Finely chop the onion, cut the kapia pepper into thin strips, and crush and finely mince the garlic. Peel and finely grate the fresh horseradish.
Browning and cooking the stew
In a deep cast-iron pot or Dutch oven, heat the sunflower oil over medium-high heat. Add the pork pieces in batches and brown nicely on all sides for 6-8 minutes, then temporarily transfer them to a plate.
In the same remaining fat, reduce the heat and sauté the onion and kapia pepper with a pinch of salt for 5 minutes, until translucent and soft. Add the minced garlic and tomato paste, cooking for another 1 minute to release the flavors.
Chef's tip
If you prefer a milder sauce, you can serve the grated horseradish separately at the table, allowing each guest to adjust the heat to their liking on their plate.
Beetroot previously roasted in its skin in the oven can be used as a tasty shortcut, reducing the simmering time on the stove to just 30 minutes.
15 min
Under an hour
