Pork Stew with Kohlrabi | Tender and Creamy
(0)
65 min
Under an hour
Sezamo
O tocăniță tradițională reconfortantă de toamnă, cu pulpă fragedă de porc și cuburi suculente de gulie, învăluite într-un sos mătăsos de smântână și mărar proaspăt.
Ingredients
Preparation method
Ingredient preparation
Wash and cut the pork leg into bite-sized cubes of about 3 cm. Peel the kohlrabi and cut them into cubes of the same size. Finely chop the yellow onion.
Cooking the stew
In a deep saucepan or cast iron pot, heat the sunflower oil over medium heat. Add the pork pieces and brown them nicely on all sides for 6-8 minutes, until they get a golden crust.
Add the chopped onion, a pinch of salt, and pepper. Sauté everything for another 3-4 minutes, until the onion becomes translucent and glassy. Sprinkle in the sweet paprika and dried thyme, stirring quickly for 30 seconds to release the aromas without burning the paprika.
Chef's tip
For the best flavor, choose young, medium-sized kohlrabi, which are sweet, crisp, and not woody.
Sour cream with at least 16-20% fat gives the sauce the classic creamy texture typical of Transylvanian cuisine without the risk of curdling.
15 min
Under an hour
