Transylvanian pork stew with potato dumplings
(0)
Under an hour
Sezamo
O mâncare ardelenească tradițională de toamnă, plină de savoare și reconfortantă: bucăți fragede de ceafă de porc rumenite și înăbușite la foc domol într-un sos bogat de ceapă, ardei kapia, roșii și boia dulce aromată, acompaniate de găluște pufoase de cartofi pregătite în casă.
Preparation method
Preparing the meat and sautéing the aromatic base
Cut the pork collar into bite-sized cubes (about 3-4 cm) and pat them gently with a paper towel. Season the meat with a little fine salt and freshly ground pepper.
Peel the yellow onion and finely chop it. Cut the red kapia pepper into small dice, and crush and finely mince the garlic cloves.
In a deep skillet or a cast-iron pot, heat the 30 ml of sunflower oil over medium-high heat. Add the pork collar cubes in batches and brown them nicely on all sides for 6-8 minutes, then temporarily transfer them to a plate.
Chef's tip
For perfect, fluffy dumplings, use starchy white potatoes and let the mash cool completely before adding the egg and flour; if the potatoes are still warm, the dough will absorb too much flour and the dumplings will turn out dense.
Sweet paprika should only be sautéed for a few seconds with the vegetables and meat before adding liquid—if cooked dry for too long, it turns bitter.
15 min
Under an hour
