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.
Ingredients
Preparation method
Preparing the ingredients
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 eliminate any dirt, then cut into thick rounds of approximately 2-3 cm.
Rinse the black olives under running warm water and let them drain. Wash the lemon and 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 they get an appetizing golden crust. 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 melded together in the cold.
15 min
Under an hour
