Banat Pork Stew with Chestnuts and Red Wine | Autumn Tradition
(0)
80 min
Masterpiece
Sezamo
O tocană tradițională bănățeană reconfortantă, pregătită la oală sau tuci, în care cuburile rumenite de pulpă de porc sunt înăbușite încet cu vin roșu Fetească Neagră, legume dulci și castane coapte întregi, pentru o savoare bogată de toamnă.
Ingredients
Preparation method
Ingredient preparation
Wash and pat dry the pork leg with a paper towel, then cut it into bite-sized cubes of about 3-4 cm. Peel and finely chop the yellow onion. Slice the carrots into thin rounds, and crush and finely mince the garlic cloves. Peel the roasted chestnuts if needed and leave them whole.
Browning the meat and sautéing the vegetables
In a deep cast-iron pot or a Dutch oven, heat the 3 tablespoons of sunflower oil over medium-high heat. Add the pork leg cubes and brown them on all sides for 6-8 minutes, until they develop an appetizing golden crust. Temporarily transfer the meat to a plate.
In the same pot, add the chopped onion and sliced carrots. Sauté them over low heat for 5 minutes, until the onion becomes translucent and sweet. Add the minced garlic and sweet paprika, stirring vigorously for 30 seconds to release the aromas without burning the paprika. Add the tomato paste and mix well.
Chef's tip
Adding the roasted chestnuts towards the end of cooking is essential: being already roasted and tender, they only need 15-20 minutes to absorb the flavours of the wine and meat without breaking down completely into the sauce.
For a truly authentic Banat flavour, use a quality dry red wine such as Fetească Neagră, which offers subtle notes of dark fruits and prunes that perfectly complement the natural sweetness of the chestnuts.
15 min
Under an hour
