Pork and Potato Stew | Traditional Homemade Dish
(0)
65 min
Under an hour
Sezamo
O mâncare tradițională românească de toamnă, plină de gust și nostalgie. Cuburile fragede de ceafă de porc rumenită se gătesc domol alături de cartofi moi într-un sos bogat de roșii, ceapă dulce și ardei, aromatizat cu cimbru, foi de dafin și boia dulce.
Ingredients
Preparation method
Preparing the ingredients
Cut the pork neck into medium 3-4 cm cubes. Peel the potatoes and cut them into large pieces or generous cubes. Finely chop the yellow onion, slice the carrots into thin rounds, dice the bell pepper, and mince the garlic cloves.
Browning the meat and simmering the vegetables
In a deep saucepan or cast-iron pot, heat the sunflower oil over medium heat. Add the pork neck cubes and brown them on all sides for 7-8 minutes, until they get a nice golden crust.
Add the chopped onion, carrots, and bell pepper to the meat. Sauté everything over low heat for 5-6 minutes, stirring occasionally, until the vegetables soften slightly.
Chef's tip
For a sauce with the ideal consistency, let the stew simmer slowly without rushing over gentle heat; the starch from the potatoes will naturally thicken the sauce without needing any flour.
Choose white potatoes with a medium starch content that keep their shape during boiling but become creamy on the inside.
25 min
Under an hour
