Pork Stew with Mushrooms | Rich and Flavorful
(0)
70 min
Under an hour
Sezamo
O tocană tradițională românească de porc, gătită lent cu ceapă călită, ciuperci champignon rumenite, ardei kapia, roșii pasate, vin alb sec și cimbru de grădină. Bucățile fragede de ceafă de porc și sosul dens plin de savoare transformă acest preparat într-un festin reconfortant de toamnă.
Preparation method
Preparing the ingredients
Cut the pork neck into cubes of approximately 3-4 cm. Clean the champignon mushrooms and cut them into quarters or halves, depending on size. Finely chop the yellow onion, cut the kapia pepper into thin strips, and crush the garlic cloves.
Simmering the stew
In a deep saucepan or cast-iron pot, heat 2 tablespoons of sunflower oil over medium heat. Add the mushrooms and brown them for 4-5 minutes until the released water evaporates and they turn golden brown, then transfer them onto a plate.
In the same pan, add the pork neck cubes and brown them on all sides for 8-10 minutes until they get an appetizing golden crust.
Chef's tip
Browning the mushrooms separately at the beginning concentrates their flavor and prevents excess water from releasing while cooking the meat.
If you prefer an even more rustic sauce, you can brown the meat in a tablespoon of pure pork lard instead of sunflower oil.
25 min
Under an hour
