Autumn Pork Stew with Chestnuts | The Flavor of Autumn
(0)
70 min
Under an hour
Sezamo
O tocană tomnatică tradițională cu savoare nobilă, în care pulpa fragedă de porc este gătită lent la ceaun alături de castane coapte, ceapă dulce, vin roșu sec Fetească Neagră și cimbru aromat. Castanele oferă sosului o textură catifelată și o dulceață subtilă irezistibilă.
Ingredients
Preparation method
Preparing the ingredients: Cut the pork leg into cubes of about 3-4 cm. Peel and finely chop the yellow onion. Peel the carrots and slice them into thin rounds, and lightly crush the garlic cloves. Peel the roasted chestnuts and leave them whole or cut them into large halves.
Browning the meat: In a deep cast-iron pot or large Dutch oven, heat the sunflower oil over medium-high heat. Add the pork cubes and brown them on all sides for 6-8 minutes, until they get a golden crust. Transfer the meat pieces to a warm plate.
Sautéing the aromatic vegetables: In the same pot, add the chopped onion and carrot rounds. Sauté over low heat for 5 minutes, until the vegetables soften slightly. Add the minced garlic, sweet paprika, and tomato paste, stirring for 1 minute to release the flavors.
Chef's tip
Roasted chestnuts add a subtle sweetness and a velvety texture to the sauce; add them only in the last 15 minutes so they maintain their shape and pleasant texture.
For extra depth of flavor, you can let the stew rest overnight in the fridge — when reheated the next day, the flavors of red wine, thyme, and chestnuts become even richer.
15 min
Under an hour
