Haiduk-style pork stew with wild mushrooms
(0)
80 min
Under an hour
Sezamo
O tocană tradițională ca la hanurile de altădată, cu bucăți fragede de pulpă de porc și ciuperci de pădure aromate, înăbușite la foc mic în sos bogat de roșii, vin alb sec și cimbru. Savuroasă, reconfortantă și plină de gust rustic autentic.
Ingredients
Preparation method
Preparing the ingredients
Cut the pork into medium cubes of 3-4 cm. Clean the mushrooms of any dirt and cut them into quarters or large pieces to preserve their rustic texture. Finely chop the onion, slice the kapia pepper into thin strips, and finely mince the garlic.
Browning and sautéing vegetables
In a deep cast-iron pot or Dutch oven, heat the sunflower oil over medium-high heat. Add the pork cubes and brown them evenly on all sides for 8-10 minutes until they develop an appetizing golden crust. Transfer the browned meat onto a plate and keep warm.
In the same pot, add the chopped onion and kapia pepper. Sauté over medium heat for 4-5 minutes until translucent and sweet, stirring occasionally. Add the garlic and wild mushrooms, continuing to sauté for another 5 minutes until the mushrooms release their aroma and begin to lightly brown.
Chef's tip
For an even richer sauce, you can brown the mushrooms separately in a tablespoon of butter before adding them to the stew. Hot polenta is the ideal side dish to soak up the thick, flavorful sauce.
15 min
Under an hour
