Haiduc-Style Pork Stew with Sausages | Tender and Rich
(0)
85 min
Under an hour
Sezamo
O tocană haiducească autentică și reconfortantă, pregătită din pulpă fragedă de porc și cârnați aromați, înăbușiți într-un sos bogat de roșii, vin alb, ardei kapia și cimbru. Mâncarea ideală pentru mesele tradiționale de familie, servită perfect cu mămăligă caldă.
Ingredients
Preparation method
Ingredient preparation
Cut the pork leg into medium bite-sized cubes (about 3-4 cm), and slice the smoked pork sausages into 1 cm thick rounds. Finely chop the yellow onion and dice the kapia pepper. Peel and finely mince the garlic.
Browning the meat and sauteing the vegetables
In a deep pot or cast-iron Dutch oven, heat the sunflower oil over medium-high heat. Add the pork pieces and brown them on all sides for 6-8 minutes until a golden crust forms. Remove the meat onto a plate.
In the same pot, add the sausage slices and fry for 3-4 minutes until they release their flavours and brown nicely, then remove them and place them alongside the pork.
Chef's tip
Cooking in a heavy cast-iron pot or Dutch oven ensures even heat distribution and extremely tender meat.
If the sauce reduces too much during cooking, you can top it up with a little warm water.
27 min
Under an hour
