Pork and leek stew with olives | Traditional
(0)
60 min
Under an hour
Sezamo
O mâncare tradițională românească desăvârșită, cu bucăți fragede de carne de porc rumenite, praz dulceag înăbușit, măsline aromate și un sos bogat de roșii cu lămâie și pătrunjel proaspăt.
Ingredients
Preparation method
Ingredient preparation
Wash the pork, pat it dry with a paper towel, and cut it into medium bite-sized cubes of about 3-4 cm. Clean the leek, remove the outer leaves, and cut it into thick slices of 2-3 cm. Finely chop the yellow onion.
If the olives are too salty, scald them for 2-3 minutes in boiling water, then drain well. Slice half of the lemon thinly, and squeeze the juice from the other half.
Cooking
In a deep saucepan or heavy-bottomed pot, heat the sunflower oil over medium heat. Add the pork cubes and brown them nicely on all sides for 8-10 minutes until a golden crust forms. Remove the meat to a plate.
Chef's tip
Briefly scalding the olives in hot water reduces excess salt and bitterness, allowing the tomato sauce and leeks to retain their natural sweetness.
Pork and leek stew is even tastier the next day after all the flavors have melded together.
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