Transylvanian Roast Pork with Caraway and Garlic | Tender and Golden
(0)
120 min
Under an hour
Sezamo
O friptură tradițională ardelenească, gătită lent la cuptor cu vin alb, usturoi din belșug și semințe parfumate de chimen. Carnea de porc devine incredibil de fragedă și suculentă, cu o crustă aurie și aromată.
Preparation method
Preparing the meat and aromatics
Pat the pork neck dry with paper towels to absorb any excess moisture. If using a whole piece, lightly score the surface in a diamond pattern to a depth of a few millimeters so that the spices penetrate deep into the meat.
In a mortar or small bowl, mix the caraway seeds (lightly crushed to release their aromatic oils), sweet paprika, dried thyme, salt, ground black pepper, and sunflower oil until you get a smooth paste. Rub the meat on all sides with this flavorful marinade.
Peel the yellow onions and cut them into quarters or thick slices. Separate the head of garlic into cloves, leaving a few whole cloves unpeeled for a mellow sweetness, and peel and halve 3-4 cloves.
Chef's tip
The caraway seeds can be lightly toasted in a dry skillet for 30 seconds before crushing; this simple step greatly enhances their essential oils and characteristic Transylvanian flavor.
The pan drippings remaining at the bottom can be strained and reduced over low heat for 3-5 minutes with a little cold butter for a glossy, concentrated jus-style sauce.
15 min
Quick
