Pork stew with semolina dumplings
(0)
70 min
Under an hour
Sezamo
O tocană tradițională reconfortantă, pregătită într-o singură oală din pulpă de porc fragedă, legume călite și boia dulce, desăvârșită cu găluște pufoase de griș fierte direct în sosul bogat și aromat.
Ingredients
Preparation method
Preparing the meat and vegetable base
Cut the pork leg into bite-sized cubes (about 3-4 cm). Peel and finely chop the yellow onion, dice the kapia peppers, and finely crush the garlic cloves.
In a deep pan or cast-iron pot, heat the sunflower oil over medium-high heat. Add the pork leg cubes and brown them on all sides for 6-8 minutes, until they develop a golden crust. Remove the meat onto a plate and keep it warm.
In the same pot, add the chopped onion and kapia pepper. Sauté over low heat for 5-6 minutes until the vegetables soften and turn translucent. Add the crushed garlic and tomato paste, cooking for another 1-2 minutes to release the aromas.
Chef's tip
To keep the semolina dumplings extremely fluffy, do not let the stew boil rapidly after adding them – the sauce should only simmer gently under the lid.
If the sauce reduces too much while simmering the meat, top up with another 100-150 ml of warm water before adding the dumplings to ensure the perfect cooking environment.
15 min
Quick
