Traditional Pork Stufat | Tender and Aromatic
(0)
Under an hour
Sezamo
Un preparat de suflet din bucătăria tradițională românească, perfect pentru zilele de toamnă. Bucăți fragede de pulpă de porc rumenită, înăbușite lent la cuptor cu ceapă verde din belșug, usturoi aromat, vin alb și roșii pasate. Sosul bogat și carnea moale care se topește în gură fac din acest stufat deliciul oricărei mese de familie, servit alături de mămăligă caldă.
Preparation method
Preparing the meat and browning
Cut the pork shoulder into bite-sized cubes (about 3-4 cm) and pat dry with a paper towel to remove excess moisture.
In a deep saucepan or oven-safe cast iron skillet, heat the sunflower oil over medium-high heat. Brown the pork cubes on all sides until they get a nice golden crust, then season with salt and ground black pepper.
Braising in the oven with greens and wine
Preheat the oven to 175°C. Wash the green onions and garlic cloves well, then cut the green onions into 3-4 cm pieces and crush or slice the garlic. Add them to the pan over the browned meat and sauté for 2-3 minutes, just until they release their aromas and soften slightly.
Chef's tip
For an even richer flavor, you can combine the pork shoulder with a few pieces of pork neck or pork ribs.
The stufat is even tastier the next day, after all the flavors of greens, wine, and thyme have completely melded together.
27 min
Under an hour
