Braised pork stew with horseradish and sour cream
(0)
70 min
Under an hour
Sezamo
O mâncare tradițională românească desăvârșită, specifică toamnei și meselor de duminică: cuburi fragede de pulpă de porc înăbușite lent la foc mic, învăluite într-un sos mătăsos de smântână fermentată și hrean aromat, presărate cu pătrunjel proaspăt tocat. Gust echilibrat, rustic și reconfortant.
Ingredients
Preparation method
Preparing and browning the meat
Cut the pork (800 g pork leg) into bite-sized cubes of about 3-4 cm. Peel and finely chop the 2 yellow onions, and finely grate the horseradish (70 g horseradish).
Heat 40 ml sunflower oil in a deep saucepan or a large cast-iron pot over medium-high heat. Add the pork cubes and brown them nicely on all sides for 6-8 minutes, until they develop an appetizing golden crust.
Reduce the heat to medium, add the chopped onion to the meat, and sauté for 4-5 minutes, stirring occasionally, until translucent and soft. Season with 1 tsp fine table salt and 1 tsp ground black pepper.
Chef's tip
If you prefer a milder and creamier flavor, you can scald the grated horseradish with 2 tbsp hot stock before folding it into the sour cream, or adjust the amount according to your desired level of pungency.
The dish becomes even tastier the next day, as the flavors of horseradish, sour cream, and meat meld together perfectly when chilled.
15 min
Under an hour
