Pork and leek stew with olives | Authentic taste
(0)
65 min
Under an hour
Sezamo
O mâncare tradițională românească desăvârșită, plină de savoare și nostalgie. Bucățile fragede de carne de porc sunt gătite lent într-un sos bogat de roșii cu praz dulce, măsline aromate și o notă proaspătă de lămâie.
Ingredients
Preparation method
Preparing the ingredients
Wash the pork and cut it into medium-sized cubes of about 3-4 cm. Trim the outer leaves of the leeks, wash them thoroughly under cold running water to remove any dirt, and cut them into thick rounds about 2-3 cm thick. Crush and finely mince the garlic cloves.
If the olives are too salty, blanch them for 2-3 minutes in boiling water, then drain them well. Cut half of the lemon into thin slices and squeeze the juice from the other half.
Cooking the dish
In a deep saucepan or cast-iron pot, heat the 2 tablespoons of sunflower oil over medium-high heat. Add the pork cubes and brown them nicely on all sides for 8-10 minutes, until they form an appetizing golden crust. Season with a little salt and ground black pepper.
Chef's tip
Use the white and light green parts of the leek to achieve a tender texture and the dish's signature natural sweetness.
If you prefer a tangier taste, you can add 1-2 more lemon slices directly into the sauce during the last few minutes of cooking.
15 min
Under an hour
