Pork Stew with Pearl Onions and Olives | Tradition and Flavor
(0)
80 min
Under an hour
Sezamo
O mâncare tradițională românească de toamnă, desăvârșită la foc molcom. Bucățile fragede de pulpă de porc se împletesc cu dulceața eșalotelor rumenite și savoarea intensă a măslinelor negre într-un sos bogat de roșii, vin alb și cimbru aromat.
Preparation method
Ingredient preparation
Cut the pork leg into bite-sized cubes (about 3-4 cm) and pat them dry gently with a paper kitchen towel. Peel the shallots, leaving the heads whole to maintain their rustic texture in the sauce. If the olives are very salty, blanch them for 2-3 minutes in boiling water, then drain them well.
Browning the meat and sautéing the base
Heat the sunflower oil in a deep saucepan or cast-iron pot over medium-high heat. Add the pork cubes and brown them for 7-8 minutes on all sides until nicely golden. Transfer the browned meat to a warm plate.
In the same pot, add the whole shallots and sauté for 4-5 minutes over moderate heat, stirring gently until they begin to lightly brown on the outside. Add the crushed garlic and tomato paste, cooking everything for another 1 minute to deepen the flavor.
Chef's tip
To peel small onions (pearl onions or shallots) quickly and effortlessly, blanch them briefly in hot water for 1 minute, then transfer them to ice-cold water; the skins will slip right off.
You can add 2 thin lemon slices during the last 10 minutes of cooking along with the olives for an authentic sweet and sour note, widely appreciated in traditional Romanian cuisine.
15 min
Under an hour
