Pork and Leek Stew with Olives | Authentic Taste
(0)
Under an hour
Sezamo
O rețetă tradițională românească autentică din Oltenia: carne fragedă de porc înăbușită la oală cu praz dulce, măsline negre și un sos aromat de roșii cu lămâie. O tocană savuroasă, plină de gust și culoare, perfectă alături de mămăligă caldă.
Preparation method
Ingredient preparation
Wash the pork well, pat it dry with paper towels, and cut it into medium 3-4 cm cubes. Clean the leeks, remove the outer leaves, and wash them thoroughly under running water to remove any dirt, then cut into thick rounds of about 2-3 cm.
Rinse the black olives under warm running water and drain them. Wash the lemon, slice half of it thinly, and squeeze the juice from the other half.
Cooking the dish
In a deep saucepan or cast-iron pot, heat 45 ml of sunflower oil over medium heat. Add the pork cubes and brown them evenly on all sides for 8-10 minutes until an appetizing golden crust forms. Season with 5 g of salt and 3 g of ground black pepper.
Chef's tip
For an authentic Oltenian flavor, choose fresh leeks with firm white stems. If the olives are too salty, blanch them for 1-2 minutes in boiling water before adding them to the stew.
The dish is even more delicious the next day, after all the flavors have combined while chilled.
Ingredients
We Also Recommend
Show all
25 min
Under an hour
