Pork and Celeriac Stew | Tender and Flavorful
(0)
70 min
Under an hour
Sezamo
O mâncare tradițională românească de toamnă, desăvârșită: cuburi fragede de pulpă de porc înăbușite lent cu rădăcină de țelină aromată, într-un sos catifelat de roșii și lămâie, presărat din plin cu mărar proaspăt.
Ingredients
Preparation method
Preparing and browning the meat
Cut the pork leg into bite-sized cubes (about 3-4 cm). In a deep, heavy-bottomed pot or Dutch oven, heat two tablespoons of sunflower oil over medium-high heat. Add the meat pieces and brown them nicely on all sides until they develop an appetizing golden crust, then temporarily remove them to a warm plate.
Sautéing the vegetables and braising
In the same pot, add the remaining tablespoon of sunflower oil. Add the finely chopped onion, thinly sliced carrots, and crushed garlic cloves. Sauté over medium heat for 5-6 minutes, until the onion becomes translucent and begins to caramelize slightly.
Peel the celeriac and cut it into thick slices or large cubes of 2-3 cm. Add the celeriac to the sautéed vegetables and sauté everything for 3-4 minutes to release the characteristic root vegetable aroma.
Chef's tip
Celeriac cut into larger pieces retains its pleasant texture better and does not break apart during simmering.
The lemon juice added at the end perfectly balances the natural sweetness of the celeriac root and the richness of the pork.
15 min
Under an hour
