Pork and Butternut Squash Stew | Aromatic and Tender
(0)
75 min
Masterpiece
Sezamo
Tocană tradițională de porc cu dovleac plăcintar este preparatul desăvârșit pentru mesele de toamnă. Bucățile fragede de pulpă de porc gătite la foc mic se îmbină perfect cu dulceața naturală a dovleacului, sosul bogat de roșii și aroma inconfundabilă de cimbru și vin alb. O mâncare caldă și reconfortantă, ideală alături de o mămăliguță aburindă.
Ingredients
Preparation method
Ingredient preparation
Cut the pork leg into bite-sized cubes (about 3-4 cm) and pat dry thoroughly with paper towels. Peel the butternut squash, remove the seeds, and cut the flesh into similar 3 cm cubes. Finely chop the yellow onion and crush or mince the garlic cloves.
Browning the meat and sautéing the vegetables
In a deep cast-iron pot or a traditional Dutch oven, heat 3 tablespoons of sunflower oil over medium-high heat. Add the pork leg cubes and brown them on all sides for 6-8 minutes, until they develop an appetizing golden crust.
Reduce the heat to medium, add the chopped onion to the meat, and sauté for 4-5 minutes, stirring occasionally, until the onion becomes translucent and begins to lightly caramelize. Add the minced garlic and sweet paprika, stirring quickly for 30 seconds to release the aromas without burning the paprika.
Chef's tip
Butternut squash is ideal for this recipe because it has a dense, flavorful texture and does not easily break apart when simmered. Cut the squash pieces slightly larger than the meat to prevent overcooking.
For an even richer flavor, you can sear the squash cubes separately in a tablespoon of oil for 3-4 minutes before adding them to the stew.
25 min
Under an hour
