Pork and Onion Stew | Tender and Sweet
(0)
Under an hour
Sezamo
O mâncare tradițională românească la oală, reconfortantă și plină de savoare. Bucățile fragede de pulpă de porc sunt înăbușite lent cu multă ceapă caramelizată, pastă de roșii și ierburi aromatice, rezultând un sos bogat și natural dulceag.
Ingredients
Preparation method
Ingredient preparation
Wash and pat the pork dry with paper towels, then cut it into bite-sized cubes (about 3-4 cm). Peel the onions and slice them into julienne. Crush and finely chop the garlic cloves.
Cooking the stew
In a deep pan or heavy-bottomed Dutch oven, heat the sunflower oil over medium-high heat. Add the pork cubes and brown them on all sides until they develop a nice golden crust (about 7-8 minutes). Transfer the meat to a plate.
In the same pan, add the julienned onion and a generous pinch of salt. Reduce the heat to medium-low and cook the onion slowly for 15-20 minutes, stirring occasionally, until it becomes translucent, soft, and slightly caramelized.
Chef's tip
The secret to this dish lies in the slow caramelization of the onions: do not rush the heat, let the onions release their natural sugars to give the sauce its distinctive sweetness.
If you want an even more aromatic sauce, you can deglaze the meat and onions with 50 ml of dry white wine before adding the tomato passata.
15 min
Under an hour
