Pork stew with chestnuts and red wine
(0)
80 min
Under an hour
Sezamo
O tocană tradițională românească de toamnă, pregătită într-o singură cratiță, cu bucăți fragede de pulpă de porc înăbușite la foc domol într-un sos aromat de vin roșu sec Fetească Neagră, cimbru și castane coapte dulci și untoase.
Preparation method
Preparing the meat and vegetables
Cut the pork shoulder into bite-sized cubes (about 3-4 cm) and pat them dry with a paper towel. Peel and finely chop the yellow onion, lightly crush the garlic cloves, and mince them finely.
In a heavy pot or cast-iron Dutch oven, heat the sunflower oil over medium-high heat. Add the pork cubes and brown them on all sides until they develop a nice golden crust (about 7-8 minutes). Transfer the browned meat temporarily to a plate.
Preparing the sauce and braising
In the same pot, in the remaining fat, add the chopped onion with a pinch of sea salt and sauté over low heat until translucent and golden (about 5-6 minutes). Add the minced garlic and sweet paprika, stirring constantly for 30 seconds to release the flavors without burning them.
Chef's tip
If using fresh raw chestnuts, score an 'X' into the rounded side and roast them in the oven at 200°C for 20-25 minutes or boil them before peeling away the outer shell and bitter inner skin.
The stew is even tastier the next day, after all the flavors of dry red wine and chestnuts have had time to meld completely in the fridge.
15 min
Quick
