Boyar-style pork stew with walnuts and red wine
(0)
80 min
Under an hour
Sezamo
O tocană boierească de toamnă gătită la foc domol, în care carnea fragedă de porc se împletește desăvârșit cu textura crocantă a miezului de nucă rumenit și profunzimea aromată a vinului roșu românesc. Un preparat cald, reconfortant și nobil, ideal pentru mesele de duminică alături de o mămăligă aburindă.
Preparation method
Preparing the ingredients
Cut the pork into 3-4 cm cubes and pat dry with a paper towel. Finely chop the onion, and lightly crush and thinly slice the garlic cloves.
Lightly toast the walnut kernels in a dry skillet, without oil, over medium heat for 3-4 minutes until they release their aromatic oils. Let them cool slightly and coarsely chop them with a knife.
Browning the meat and the boyar sauce
In a deep cast-iron pot or Dutch oven, heat the sunflower oil. Add the pork cubes in batches and brown them over high heat on all sides until they develop a nice golden crust. Transfer the meat onto a warm plate.
Chef's tip
For an even richer aroma, toasting the walnuts is essential; it removes the astringency of the skin and brings out sweet, buttery notes.
The stew becomes even more flavorful the next day, as the flavors of red wine, thyme, and walnuts infuse into the tender meat.
15 min
Under an hour
