Pork Stew with Sauerkraut | Traditional Székely Recipe
(0)
80 min
Under an hour
Sezamo
O tocană tradițională transilvăneană densă și reconfortantă, pregătită din pulpă fragedă de porc rumenită, înăbușită lent cu varză murată tocată, boia dulce de ardei, semințe de chimion și foi de dafin. Finisată cu smântână grasă și mărar proaspăt pentru o armonie desăvârșită de gusturi dulce-acrișoare.
Preparation method
Preparing the ingredients and browning the meat
Cut the pork shoulder into bite-sized cubes (about 3-4 cm). Peel and finely chop the yellow onion, and mince the garlic cloves finely. If the sauerkraut is too salty or very sour, rinse it briefly in cold water and squeeze out the liquid well, then shred it thinly if the leaves are large.
In a deep cast-iron pot or Dutch oven, heat the sunflower oil over medium-high heat. Add the pork shoulder cubes and brown them on all sides for 7-9 minutes, until they develop a golden-brown crust. Transfer the meat to a warm plate.
Sautéing the vegetables and simmering the stew
In the same pot, in the remaining fat, add the chopped onion and a pinch of salt. Sauté over low heat for 5-6 minutes until translucent and golden. Add the minced garlic and sauté for another 1 minute until fragrant.
Chef's tip
If the sauerkraut has a pronounced sourness, you can soak it in cold water for 15-20 minutes before cooking.
Caraway is the secret spice of the Székely recipe: it provides that distinct warm aroma and aids in the digestion of sauerkraut dishes.
The stew is even tastier the next day, after all the flavours of the sour sauerkraut, paprika, and meat have completely melded together.
15 min
Under an hour
