Transylvanian Pork Stew with Dumplings | Tender and Aromatic
(0)
70 min
Under an hour
Sezamo
O mâncare tradițională ardelenească reconfortantă: bucăți fragede de porc înăbușite într-un sos bogat de ceapă, ardei kapia, boia dulce și chimion, desăvârșite cu găluște pufoase de casă fierte direct în sos.
Ingredients
Preparation method
Preparing the meat and base
Wash the pork, pat it dry with a paper towel, and cut it into 3-4 cm cubes. Finely chop the yellow onion, dice the kapia pepper, and crush the 3 garlic cloves.
In a deep saucepan or cast-iron pot, heat 3 tablespoons of sunflower oil. Brown the pork collar cubes over medium-high heat for 8-10 minutes until a golden crust forms. Remove the meat to a plate.
Simmering the stew
In the same pot, add the onion and kapia pepper. Sauté over medium heat for 4-5 minutes until softened. Add the garlic, 1 tablespoon of sweet paprika, and 1 teaspoon of ground cumin, stirring rapidly for 30 seconds to release the aromas.
Chef's tip
For particularly tender and fluffy dumplings, do not overmix the dough; mix only until the flour is fully incorporated.
Make sure the stew sauce is generous and fluid before adding the dumplings, as they will absorb liquid during cooking.
25 min
Under an hour
