Maramureș Pork Stew with Porcini Mushrooms | Tender and Aromatic
(0)
70 min
Under an hour
Sezamo
O tocană tradițională maramureșeană pregătită cu bucăți fragede de pulpă de porc rumenite înăbușit și ciuperci de pădure aromate, învăluite într-un sos bogat de smântână, vin alb, usturoi și cimbru uscat, acompaniată de o mămăligă aurie și pătrunjel verde proaspăt.
Ingredients
Preparation method
Ingredient preparation
Cut the pork leg into medium 3 cm cubes. Clean and cut the wild mushrooms into large pieces or quarters. Finely chop the yellow onion and crush the garlic cloves.
Simmering the stew
In a deep cast-iron pot or a traditional cauldron, heat the sunflower oil and butter over medium heat. Add the wild mushrooms and sauté for 4-5 minutes until they release their aroma and brown lightly, then transfer them to a plate.
In the same fat in the pot, add the pork cubes and brown them on all sides for 8-10 minutes, until they develop a nice golden crust.
Chef's tip
Tempering the sour cream with warm broth before adding it is essential to ensure a smooth, silky sauce without curdling.
You can use fresh porcini and wild mushrooms, as well as frozen or rehydrated ones, which will lend the dish an intense Carpathian forest aroma.
15 min
Under an hour
