Pork Stew with Parsnips | Traditional and Tender
(0)
75 min
Under an hour
Sezamo
O tocană tradițională românească reconfortantă: cuburi fragede de pulpă de porc gătite lent la foc mic alături de păstârnac dulceag caramelizat, ceapă și morcovi, într-un sos bogat de roșii cu cimbru uscat și foi de dafin. O rețetă de toamnă plină de savoare și căldură.
Preparation method
Preparing the ingredients
Peel the parsnips and carrots, then cut them into rounds or bite-sized sticks. Finely chop the yellow onion and crush the garlic cloves. Cut the pork into even cubes of about 3-4 cm and pat dry with paper towels.
Browning the meat and sautéing the vegetables
In a deep pan or cast-iron pot (Dutch oven), heat 3 tablespoons of sunflower oil. Brown the pork leg cubes over medium-high heat for 8-10 minutes, turning on all sides until they develop a golden-brown crust. Temporarily remove the meat onto a plate.
In the same pot, add the chopped onion, carrots, and parsnip pieces. Sauté over medium heat for 6-8 minutes, stirring occasionally, until the parsnip begins to lightly caramelize around the edges and releases its natural sweetness. Add the garlic and sweet paprika, sautéing for another 30 seconds.
Chef's tip
Lightly caramelizing the parsnips along with the onion before adding the liquid gives the sauce a natural sweetness and great depth of flavor.
If you want an even more flavorful sauce, you can deglaze the sautéed vegetables with 50 ml of dry white wine before adding the tomato passata and water.
15 min
Under an hour
