Pork Stew with Prunes | Sweet and Sour Tradition
(0)
Under an hour
Sezamo
O mâncare tradițională românească de toamnă, cu bucăți fragede de pulpă de porc gătite lent la ceaun într-un sos bogat cu prune uscate, vin roșu și foi de dafin. Contrastul dulce-acrișor este desăvârșit, amintind de rețetele autentice de odinioară.
Preparation method
Preparing the ingredients
Wash the pork meat, pat it thoroughly dry with paper towels, and cut it into generous 3-4 cm cubes. Peel and finely chop the onion. Crush the garlic cloves. If the prunes are harder, soak them in warm water for 15 minutes, then drain well.
Browning and simmering
Heat the sunflower oil in a deep cast-iron pot or Dutch oven. Add the pork shoulder cubes and brown them over medium-high heat on all sides for 8-10 minutes, until a nice golden crust forms.
Add the chopped onion to the meat and sauté over low heat for 5 minutes, until it becomes translucent and starts to lightly caramelize. Stir in the garlic and tomato paste, mixing for 1 minute.
Chef's tip
For an even richer flavor, use traditionally smoked prunes. The smoky notes pair perfectly with tender pork meat.
Do not chop the prunes into small pieces, but leave them whole in the stew; this way they will keep their pleasant texture and won't overly thicken the sauce.
15 min
Under an hour
