Pork Stew with Tarragon | Tender and Creamy
(0)
65 min
Under an hour
Sezamo
O tocană ardelenească veritabilă de toamnă, cu pulpă fragedă de porc gătită lent într-un sos catifelat de smântână și parfumată generos cu tarhon. Gustul ușor acrișor și ierbos al tarhonului transformă carnea suculentă într-o mâncare de suflet, reconfortantă și plină de tradiție, perfectă alături de mămăliguță fierbinte.
Ingredients
Preparation method
Preparing the ingredients
Cut the pork leg into bite-sized cubes of about 3 cm. Peel and finely chop the yellow onion, finely dice the carrot, and crush and finely mince the garlic cloves.
Browning the meat and simmering
In a deep skillet or cast-iron pot, heat the sunflower oil over medium-high heat. Add the pork cubes and brown them on all sides for 6-8 minutes, until they develop an appetizing golden crust.
Add the chopped onion and carrot to the meat, sprinkle with a teaspoon of salt and ground black pepper, then sauté everything over low heat for 5 minutes, until the onion becomes translucent and sweet.
Chef's tip
For an even more authentic Transylvanian flavor, you can add a few drops of lemon juice or half a teaspoon of wine vinegar at the end to perfectly balance the richness of the sour cream.
Tempering the sour cream is the secret to a smooth and silky sauce: always add hot sauce to the sour cream before stirring it into the pot.
27 min
Under an hour
