Hunter's pork stew with red wine and allspice
(0)
65 min
Under an hour
Sezamo
O mâncare scăzută tradițională, gătită lent la foc domol într-un sos bogat de vin roșu Fetească Neagră, cimbru uscat, foi de dafin și boabe aromate de ienibahar. Carnea de porc devine deosebit de fragedă și suculentă, perfectă alături de o mămăligă caldă sau pâine proaspătă de casă.
Preparation method
Ingredient preparation: Cut the pork leg into medium cubes (approx. 3-4 cm). Peel and finely chop the yellow onion. Peel the carrots and slice them into thin rounds, and lightly crush or finely mince the garlic cloves.
Browning the meat: In a deep cast-iron pot or Dutch oven, 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. Remove the meat onto a plate and keep warm.
Sautéing the vegetables: In the same pot, add the chopped onion and carrot rounds. Sauté over low heat for 5-6 minutes, until the onion becomes translucent and soft. Add the minced garlic and tomato paste, stirring constantly for 1 minute to release the aromas.
Chef's tip
For an even more intense hunter-style flavor, you can lightly crush two of the allspice berries in a mortar before adding them to the sauce.
The stew is even tastier the next day, after all the flavors of red wine, thyme, and allspice have fully melded together.
15 min
Quick
