Pork stew with prunes | Sweet and sour tradition
(0)
Under an hour
Sezamo
O mâncare tradițională românească de toamnă, cu pulpă de porc fragedă, înăbușită lent într-un sos aromat de ceapă caramelizată, vin roșu și prune uscate, cu gust desăvârșit dulce-acrișor.
Ingredients
Preparation method
Preparing the ingredients
Cut the pork leg into bite-sized cubes (about 3-4 cm) and pat them dry with a kitchen towel. Peel and finely chop the yellow onion. If the prunes are tough, soak them in warm water for 10-15 minutes, then drain well.
Stovetop cooking
In a deep pot or Dutch oven, heat the sunflower oil over medium-high heat. Brown the pork cubes on all sides until they develop a nice golden crust, then transfer the meat to a plate.
In the same pot, add the chopped onion and a teaspoon of salt. Sauté the onion over low heat until translucent and lightly golden, stirring frequently to scrape up the flavors from the bottom of the pot.
Chef's tip
For an authentic traditional Moldavian flavor, you can use lightly smoked prunes.
The dish is even more delicious the next day, after the meat and sauce have absorbed all the flavors of the prunes.
25 min
Under an hour
