Pork Cauldron Stew | Tender and Flavorful
(0)
Under an hour
Sezamo
O tocană tradițională românească de porc, gătită lent la ceaun cu ceapă călită, ardei kapia, roșii pasate, vin alb și cimbru aromat. Carnea devine incredibil de fragedă, scăldată într-un sos bogat și savuros.
Ingredients
Preparation method
Ingredient preparation
Cut the pork neck into medium cubes (about 3-4 cm). Finely chop the yellow onion and cut the kapia pepper into thin strips or small cubes. Crush and finely mince the garlic cloves.
Cooking the stew
In a cauldron or a heavy-bottomed pot, heat 2 tablespoons of sunflower oil over medium to high heat. Add the pork neck cubes and brown them on all sides until they develop an appetizing golden crust (about 8-10 minutes).
Reduce the heat to medium, add the chopped onion and kapia pepper, then sauté them together with the meat for 5 minutes, until the vegetables soften and become translucent.
Chef's tip
For the perfect traditional flavor, cook the stew over low heat in a cast-iron cauldron; the sauce will thicken naturally, and the meat will become so tender that it melts in your mouth.
If you want a more rustic taste, you can brown the meat in a little pork lard instead of sunflower oil.
15 min
Under an hour
