Pork stew with Swiss chard
(0)
70 min
Under an hour
Sezamo
O mâncare tradițională românească de toamnă, reconfortantă și plină de savoare. Carnea fragedă de porc este înăbușită lent alături de ceapă dulce și frunze proaspete de mangold (sfeclă elvețiană), completată perfect de sosul aromat de roșii și mărarul proaspăt tocat.
Preparation method
Ingredient preparation
Wash the Swiss chard leaves thoroughly and drain them well. Separate the thicker stems from the leaves: finely chop the stems, and cut the leaves into 2-3 cm wide strips.
Cut the pork leg into medium 3-4 cm cubes. Peel and finely chop the yellow onion, and crush and finely mince the garlic cloves.
Cooking
In a deep pan or a heavy-bottomed pot, heat the sunflower oil over medium-high heat. Add the pork cubes and brown them on all sides for 7-8 minutes until nicely browned. Transfer the meat to a warm plate.
Chef's tip
If you prefer a thicker sauce, let the stew simmer uncovered for the last 5 minutes after adding the Swiss chard leaves.
For the perfect flavor, the dish is even tastier the next day, when all the aromas of thyme, bay leaf, and dill have blended harmoniously.
15 min
Under an hour
