Outlaw-style pork skillet with vegetables and white wine
(0)
50 min
Under an hour
Sezamo
O mâncare rustică plină de vigoare și arome autentice: cuburi fragede de ceafă de porc rumenite în tigaie, înăbușite alături de ardei kapia dulce, ceapă, ardei iute și usturoi, stinse cu vin alb sec și legate cu un sos bogat de roșii și cimbru. Un festin haiducesc desăvârșit, ideal cu mămăliguță fierbinte!
Preparation method
Preparing the meat and browning in the pan
Cut the pork collar into bite-sized cubes of about 3 cm. Pat the meat pieces dry with a paper towel to remove excess moisture, then season them with salt and ground black pepper.
Heat the sunflower oil in a deep skillet or cast-iron pan over medium-high heat. Add the pork collar pieces and brown them on all sides for 8-10 minutes, until they develop an appetizing golden crust. Transfer the browned meat to a warm plate.
Sautéing vegetables and aromatic sauce
In the same pan, in the flavorful rendered fat left by the meat, add the julienned yellow onion and the red kapia pepper cut into generous strips. Sauté over medium heat for 5-6 minutes, stirring occasionally, until slightly softened and their sweetness is released.
Chef's tip
For extra juicy meat, do not overcrowd the pork cubes in the pan: brown them in two batches if your pan is not large enough, so they sear evenly instead of boiling in their own juices.
Adjust the amount of chili pepper to your taste: you can remove the seeds for a milder, more subtle heat, or leave the rounds whole if you love authentically spicy dishes.
27 min
Under an hour
