Butcher-Style Pork Stew | Rich and Aromatic
(0)
65 min
Under an hour
Sezamo
Ghiveci măcelăresc tradițional, preparat într-o singură oală din bucăți fragede de porc rumenite și înăbușite cu legume de toamnă, sos aromat de roșii, cimbru și usturoi.
Ingredients
Preparation method
Ingredient preparation
Wash and pat the pork dry with paper towels, then cut it into bite-sized 3-4 cm cubes. Peel the potatoes and cut them into large cubes. Peel the onion, carrots, and kapia peppers; finely chop the onion, slice the carrots into rounds, and cut the peppers into generous strips. Crush and finely mince the garlic cloves.
Cooking in a pot or Dutch oven
In a deep pot or a cast-iron Dutch oven, heat the sunflower oil over medium-high heat. Add the pork shoulder cubes and brown them evenly for 8-10 minutes until they develop a golden-brown crust on all sides.
Reduce the heat to medium, add the chopped onion and sliced carrots to the meat, sprinkle with a teaspoon of salt, and sauté everything for 5-6 minutes, stirring occasionally, until the onion becomes translucent and tender.
Chef's tip
For an even richer flavour, you can transfer the stew uncovered to the oven for the last 15 minutes at 180°C, allowing the pieces of meat and vegetables to develop an appetizing browned crust.
Butcher-style stew is even more delicious the next day, after all the meat juices and vegetable sweetness have thoroughly melded together in the cold.
15 min
Under an hour
