Pork and Zucchini Stew | Tender and Flavorful
(0)
Under an hour
Sezamo
O mâncare tradițională românească de vară, cu bucăți fragede de carne de porc înăbușite alături de dovlecei suculenți, roșii dulci, usturoi și mărar proaspăt din belșug. Un preparat savuros și reconfortant la oală.
Ingredients
Preparation method
Ingredient Preparation
Wash the pork, pat it dry with a paper towel, and cut it into 3-4 cm cubes. Peel the onion and chop it finely. Crush and finely mince the garlic cloves. Wash the zucchini, trim the ends, and cut them into 1.5-2 cm thick rounds or quarter rounds.
Browning the Meat and Cooking the Stew
Heat the sunflower oil in a deep saucepan or cast-iron Dutch oven over medium-high heat. Add the pork neck cubes and brown them on all sides for 8-10 minutes, until they get a nice golden crust.
Reduce the heat to medium, add the chopped onion, and sauté together with the meat for 4-5 minutes, until translucent and soft.
Chef's tip
Do not cut the zucchini too thin, otherwise they will break down during cooking. The ideal size is 1.5-2 cm so they stay firm and flavorful.
If the sauce reduces too much before adding the zucchini, add another 50-100 ml of hot water; keep in mind that the zucchini will also release liquid as they cook.
27 min
Under an hour
