Transylvanian Pork Stew with Caramelized Pears and Thyme
(0)
75 min
Under an hour
Sezamo
O interpretare nobilă a tocanelor tradiționale de toamnă: bucăți fragede de pulpă de porc rumenite și înăbușite la foc domol într-un sos bogat cu vin roșu Fetească Neagră, cimbru și foi de dafin, îmbogățite la final cu felii suculente de pere caramelizate. Un echilibru desăvârșit între gustul rustic și notele dulci-aromate de fructe de toamnă.
Preparation method
Preparing the ingredients and browning the meat
Cut the pork leg into medium cubes (about 3-4 cm) and pat them dry with a paper towel. Season the meat with fine salt and freshly ground black pepper.
Peel and finely chop the yellow onion, then lightly crush the garlic cloves and slice them thinly.
In a heavy cast-iron pot or Dutch oven, heat 30 ml of sunflower oil over medium-high heat. Brown the pork cubes on all sides until they develop an appetizing golden crust (about 7-8 minutes). Transfer the browned meat to a warm plate.
Chef's tip
Choose firm and aromatic autumn pears (such as Conference or Santa Maria varieties), so the slices keep their texture intact during caramelization and braising.
Fetească Neagră red wine brings deep notes of plums and blackberries that perfectly complement the natural sweetness of the pears and the tenderness of the pork.
15 min
Quick
