Pork Stew with Pickled Cucumbers | Aromatic and Tender
(0)
75 min
Under an hour
Sezamo
O mâncare tradițională românească scăzută și reconfortantă: bucăți fragede de pulpă de porc înăbușite la cratiță cu ceapă călită, sos aromat de roșii și rondele crocante de castraveți murați, desăvârșite cu mărar proaspăt.
Ingredients
Preparation method
Preparing the meat and aromatic base
Cut the pork leg into 3-4 cm cubes. In a deep pot or heavy-bottomed Dutch oven, heat the sunflower oil over medium-high heat. Add the meat and brown it on all sides until it changes color and develops an appetizing golden crust (about 8-10 minutes), then temporarily remove it to a plate.
In the same pot, add the finely chopped onion and sauté over low heat for 5-6 minutes until translucent and soft. Add the crushed garlic and sauté for another minute to release its flavor without burning.
Simmering and finishing the sauce
Return the meat to the pot over the onion and garlic. Add the tomato paste, bay leaves, dried thyme, and ground black pepper. Pour in about 350-400 ml of warm water (or stock), enough to cover the ingredients well. Cover with a lid and let simmer gently over low heat for 40-45 minutes, until the meat is almost tender.
Chef's tip
For a distinct authentic taste, use traditional brine-pickled cucumbers or crunchy cornichons in spiced vinegar. If the pickles have a thicker skin, you can partially peel them in stripes before slicing.
The pork stew with pickled cucumbers is even tastier the next day, as the sauce develops a deeper flavor after cooling and reheating.
25 min
Under an hour
