Transylvanian Pork Cricală | Tender and Flavorful
(0)
Under an hour
Sezamo
O mâncare tradițională ardelenească plină de savoare, în care carnea fragedă de porc este înăbușită lent într-un sos bogat de ceapă caramelizată, usturoi, boia dulce și mirodenii.
Ingredients
Preparation method
Preparing the ingredients
Cut the pork neck into medium-sized cubes (about 3-4 cm) and sprinkle them with a pinch of iodized salt and ground black pepper. Peel the yellow onions and finely chop them. Peel the garlic cloves and crush them finely.
Browning and simmering
In a deep saucepan or cast-iron Dutch oven, heat the sunflower oil over medium heat. Add the pork neck cubes and brown them on all sides for 6-8 minutes, until they get a golden crust. Transfer the meat to a warm plate.
In the same pan, add the chopped onions and sauté them over low heat for 10-12 minutes, stirring frequently, until translucent, soft, and lightly golden.
Chef's tip
The secret to an authentic Transylvanian cricală lies in the generous amount of onions and slow cooking over low heat, which binds a sweetish, rich sauce without the need for flour.
For a slightly spicy note, you can add half a teaspoon of hot paprika or a few slices of fresh chili pepper during simmering.
25 min
Under an hour
