Butcher-Style Pork Stew | Rich and Aromatic Baked Stew
(0)
90 min
Under an hour
Sezamo
Ghiveciul măcelăresc cu carne de porc este o mâncare tradițională românească de toamnă, plină de savoare și culoare. Bucățile fragede de pulpă de porc se rumenesc și apoi se coc lent la cuptor împreună cu vinete, ardei kapia, cartofi și ceapă, într-un sos bogat de roșii infuzat cu cimbru și foi de dafin.
Ingredients
Preparation method
Ingredient preparation
Wash the pork, pat it dry with paper towels, and cut it into bite-sized cubes of about 3 cm. Peel the potatoes, carrots, and onions. Cut the potatoes and eggplant into large cubes, slice the carrots into rounds, and cut the kapia peppers into generous pieces. Finely chop the onion and crush the garlic cloves.
Sprinkle a little salt over the eggplant cubes and leave them on a plate for 10 minutes to release their bitter juices, then gently pat them dry with a paper towel.
Browning in the pan
Heat 2 tablespoons of sunflower oil in a large pot or a deep cast-iron skillet. Add the pork cubes and brown them over medium-high heat for 6-8 minutes until they develop a golden crust on all sides. Remove the meat onto a plate.
Chef's tip
For an even deeper flavor, use a traditional unglazed clay pot soaked in cold water for 15 minutes before placing the food in the oven.
Butcher-style stew is even tastier the next day, once the flavors of the meat and vegetables have fully melded together.
25 min
Under an hour
