Pork Stew with Pearl Onions | Dobrogean Tradition
(0)
80 min
Under an hour
Sezamo
O rețetă dobrogeană autentică și reconfortantă: ceafă fragedă de porc rumenită și înăbușită lent cu șalote întregi caramelizate, sos bogat din vin roșu Fetească Neagră, pastă aromată de tomate și cimbru. Un preparat festiv de toamnă, desăvârșit alături de mămăliguță caldă.
Preparation method
Preparing the ingredients
Carefully peel the shallots (pearl onions), leaving them whole. Cut the pork collar into generous, even cubes (about 3-4 cm). Lightly crush the garlic cloves. Season the meat with sea salt and freshly ground black pepper.
Browning and caramelizing
In a heavy cast-iron pot or Dutch oven, heat the sunflower oil over medium-high heat. Add the pork collar cubes and brown them nicely on all sides until they develop a golden crust (approx. 8-10 minutes). Transfer the meat to a warm plate.
In the same pot, add the whole shallots and garlic cloves. Sprinkle with a teaspoon of brown sugar to enhance their natural caramelization. Turn them occasionally over medium heat for 5-7 minutes, until evenly browned and glossy. Remove them and set aside with the meat.
Chef's tip
To peel shallots or small onions quickly without tearing up, blanch them in boiling water for 1-2 minutes, then drain and immediately rinse under cold running water. The skins will slip right off.
Choosing a full-bodied local red wine, such as Fetească Neagră or Băbeasca Neagră, brings wonderful depth to the sauce and a subtle fruity note characteristic of Dobrogean cuisine.
15 min
Under an hour
