Pork and Roasted Pepper Stew | Tradition and Flavor
(0)
60 min
Under an hour
Sezamo
O mâncare tradițională românească desăvârșită: bucăți fragede și rumene de ceafă de porc înăbușite într-un sos bogat de roșii și ardei copți aromați, parfumat cu usturoi și pătrunjel proaspăt.
Ingredients
Preparation method
Preparing the ingredients
Cut the pork neck into medium cubes (approx. 3-4 cm) and pat them dry with a paper towel. Peel and finely chop the onion and garlic. If using whole roasted peppers, remove the stems and seeds, then cut them into wide strips.
Cooking the meat and sauce
Heat the sunflower oil in a deep pot or Dutch oven over medium-high heat. Add the pork neck cubes and brown them evenly on all sides for 8-10 minutes, until they form an appetizing golden crust.
Reduce heat to medium, add the chopped onion, and sauté together with the meat for 4-5 minutes until translucent. Sprinkle with sweet paprika and stir quickly for 30 seconds to release its aromas, taking care not to burn it.
Chef's tip
For an extra smoky flavor, you can use half sweet paprika and half smoked paprika.
Pork and roasted pepper stew is even tastier the next day, after all the flavors have settled and the sauce has become smoother.
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