Pork and Beetroot Stew | Tender and Flavorful
(0)
70 min
Under an hour
Sezamo
O tocană tradițională românească reinterpretată: pulpă fragedă de porc rumenită și înăbușită lent cu sfeclă roșie dulce, ceapă călită, usturoi, pastă de tomate, foi de dafin și cimbru aromat. Un preparat plin de savoare, consistent și reconfortant.
Preparation method
Ingredient preparation
Wash and pat dry the pork with paper towels, then cut it into bite-sized cubes (about 3-4 cm). Season the meat with fine table salt and ground black pepper.
Peel the beetroot and cut it into similar cubes or thick strips. Finely chop the yellow onion, and crush and mince the garlic cloves.
Cooking in the pot
In a deep pan or cast-iron pot, heat the sunflower oil over medium-high heat. Add the pork cubes and brown them on all sides for 6-8 minutes, until they develop a nice golden crust. Temporarily remove the meat onto a plate.
Chef's tip
For an even richer flavor, you can roast the unpeeled beetroot in the oven for 40 minutes before cutting and adding it to the stew.
The dish is even more delicious the next day, after all the flavors of thyme, bay leaf, and sweet beetroot have fully melded together.
15 min
Under an hour
