Outlaw-style pork stew with pickled round peppers | Authentic tradition
(0)
Under an hour
Sezamo
O tocăniță tradițională aromată și plină de gust, în care cuburile fragede de porc se îmbină desăvârșit cu dulceața cepei călite și gustul acrișor al gogoșarilor murați.
Preparation method
Preparing the ingredients
Wash and pat the pork dry with paper towels, then cut it into bite-sized cubes of about 3-4 cm. Peel the onion and garlic, finely chopping the onion and thinly slicing the garlic.
Drain the pickled round peppers and cut them into wide strips or generous pieces. Reserve 3-4 tablespoons of the brine if you want extra tanginess in the sauce.
Simmering
In a deep saucepan or cast-iron Dutch oven, heat the sunflower oil over medium-high heat. Add the pork leg cubes and brown them on all sides for 8-10 minutes, until a nice golden crust forms.
Chef's tip
If the pickled round peppers are very salty or sour, rinse them briefly with cold water before adding them to the dish.
Slow cooking in a cast-iron Dutch oven distributes heat evenly and gives the stew an authentic rustic flavour.
15 min
Under an hour
