Pork Stew with Butternut Squash | Autumn Tradition
(0)
80 min
Under an hour
Sezamo
O tocană tradițională românească de toamnă, gătită într-o singură oală, cu pulpă fragedă de porc, dovleac plăcintar dulce și sos bogat de roșii cu cimbru și dafin.
Preparation method
Preparing the ingredients
Trim and cut the pork leg into bite-sized 3-4 cm cubes. Peel and deseed the butternut squash, then cut the flesh into cubes of similar size. Finely chop the yellow onion, dice the kapia pepper, and crush the garlic cloves.
Browning and slow cooking
In a deep pan or cast-iron pot, heat the sunflower oil over medium heat. Add the pork cubes and brown them for 6-8 minutes until a golden crust forms on all sides. Transfer the meat onto a warm plate.
In the same pan, add the chopped onion and kapia pepper with a pinch of salt, sautéing for 5 minutes until softened. Add the crushed garlic, sweet paprika, and tomato paste, stirring constantly for 1 minute to release the aromas.
Chef's tip
Cut the butternut squash into even, not too small pieces so that it holds its shape and maintains a creamy texture in the stew without breaking apart.
Butternut squash provides a warm, natural sweetness that harmonises perfectly with the light acidity of the tomatoes and the aroma of dried thyme.
25 min
Under an hour
