Pork Stew with Leek and Olives | Dobrogean Tradition
(0)
65 min
Under an hour
Sezamo
O mâncare tradițională dobrogeană de neuitat: bucăți fragede de porc înăbușite lent cu rondele dulci de praz, măsline negre, roșii aromate și mărar proaspăt.
Preparation method
Ingredient preparation
Cut the pork into medium cubes (about 3-4 cm). Clean the leeks, wash them well under cold running water to remove any trace of dirt, and cut them into 2 cm thick rounds. Crush and finely mince the garlic cloves. Blanch the olives for 2-3 minutes in boiling water to remove excess salt.
Cooking in the pot
In a large saucepan or Dutch oven, heat the sunflower oil over medium heat. Add the pork shoulder cubes and brown them nicely on all sides for 8-10 minutes, until they change color and form a golden crust. Temporarily remove the meat onto a plate.
In the same pot, add the leek rounds and minced garlic. Sauté them over low heat for 5-6 minutes, until the leek softens slightly and turns sweet, taking care not to burn them.
Chef's tip
Blanching the olives in hot water before adding them to the dish is the traditional secret to preventing the sauce from becoming too salty or bitter.
Use the white and light green parts of the leek for the best texture and natural sweetness.
Ingredients
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