Pork and zucchini stew | Summer classic
(0)
Under an hour
Sezamo
O mâncare tradițională românească de vară, plină de savoare și reconfortantă: bucăți fragede de ceafă de porc rumenite și înăbușite într-un sos bogat de roșii cu usturoi, cimbru și dovlecei suculenți, presărate cu mărar proaspăt din belșug.
Ingredients
Preparation method
Ingredient preparation
Cut the pork neck into medium-sized cubes (about 3-4 cm). Wash the zucchini, trim the ends, and cut them into thick rounds or half-moons 1.5-2 cm thick. Finely chop the onion, dice the kapia pepper, and finely crush the garlic cloves.
Cooking the meat and aromatic base
In a deep saucepan or Dutch oven, heat the sunflower oil over medium-high heat. Add the pork cubes and brown them on all sides for 8-10 minutes, until they form a nice golden crust. Season the meat with salt and ground black pepper.
Reduce heat to medium, add the chopped onion and kapia pepper, then sauté them with the meat for 5 minutes, until the vegetables soften. Stir in half of the crushed garlic, sweet paprika, dried thyme, and bay leaves, stirring constantly for 1 minute to release the aromas.
Chef's tip
Do not cut the zucchini too thin, otherwise they will break apart during cooking. The ideal size is 1.5 - 2 cm.
Adding part of the garlic and the fresh dill right at the end, after turning off the heat, gives the dish its characteristic, intense, and fresh summer aroma.
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25 min
Under an hour
