Pork Stew with White Grapes | Noble Autumn Flavour
(0)
75 min
Under an hour
Sezamo
O tocană tradițională românească desăvârșită, în care bucățile fragede de pulpă de porc sunt înăbușite lent la foc mic cu boabe dulci și suculente de struguri albi, vin alb aromat și cimbru uscat. O combinație nobilă și reconfortantă, specifică toamnei târzii.
Preparation method
Preparing the ingredients
Cut the pork leg into bite-sized cubes (about 3 cm) and dry them well with paper towels. Peel and finely chop the two yellow onions, and slice the garlic cloves thinly. Wash the white grapes and pick the grapes off the stem; if they have large seeds, you can cut them in half and remove the seeds.
Browning the meat and sautéing the aromatic base
In a deep cast-iron pot or Dutch oven, heat the sunflower oil over medium-high heat. Add the pork leg cubes and brown them nicely on all sides for 8-10 minutes, until they develop an appetizing golden crust. Season the meat with fine table salt and ground black pepper.
Reduce the heat to medium, add the chopped onion and sliced garlic over the browned meat. Sauté everything for 5 minutes, stirring occasionally, until the onion becomes translucent and begins to soften. Stir in the tomato paste and mix vigorously for 1 minute to develop its sweetness and colour.
Chef's tip
Choose seedless white table grapes (such as the Victoria variety or seedless white grapes) for a seamless dining experience. The grapes retain their pleasant texture and provide just the right sweet and sour contrast to the tender pork.
For an even richer flavour, let the stew simmer over very low heat under a tight-fitting lid; slow braising extracts all the natural gelatin from the meat, resulting in a thick sauce without the need for flour or other thickeners.
15 min
Under an hour
