Pork Stew with Fresh Figs | Aristocratic Autumn Recipe
(0)
Under an hour
Sezamo
O tocană tradițională românească de toamnă, inspirată din rețetele boierești vechi, în care carnea rumenită de porc este înăbușită la foc mic cu smochine proaspete, vin roșu Fetească Neagră, cimbru și foi de dafin. Smochinele se caramelizează subtil, creând un sos catifelat, bogat și dulce-acrișor.
Preparation method
Preparing the ingredients
Cut the pork into bite-sized cubes (about 3-4 cm) and pat them dry with paper towels. Peel and finely chop the yellow onion, and lightly crush and finely mince the garlic cloves. Wash the fresh figs, remove the stems, and cut them into quarters or halves, depending on their size.
Browning the meat and the aromatic sauce
In a deep cast-iron pot or traditional Dutch oven, heat the sunflower oil over medium-high heat. Add the pork cubes and brown them nicely on all sides for 8-10 minutes, until they develop a golden-brown crust. Remove the meat onto a warm plate.
In the same pot, add the chopped onion and sauté gently with a pinch of salt over low heat for 5-6 minutes, until translucent and golden. Add the minced garlic and tomato paste, stirring for 1 minute to release all the aromas.
Chef's tip
Fresh figs contain pectin and natural sugars that thicken the sauce harmoniously, without the need for added flour or starch.
If the figs are very ripe and sweet, a subtle squeeze of lemon juice added at the end can accentuate the traditional aristocratic sweet-and-sour contrast.
27 min
Under an hour
