Transylvanian pork stew with braised endives | Autumn tradition
(0)
Under an hour
Sezamo
O interpretare tradițională rafinată din Ardeal și Banat: pulpă fragedă de porc rumenită și înăbușită lent la foc domol, alături de andive crocante ce își pierd amăreala devenind dulci-aromate, într-un sos scăzut cu vin alb sec, cimbru și usturoi.
Ingredients
Preparation method
Ingredient preparation
Cut the pork leg into medium cubes (about 3-4 cm) and pat them dry with a paper towel. Peel and finely chop the yellow onion, and lightly crush and finely mince the garlic cloves.
Rinse the endives under cold running water, remove any wilted outer leaves and the bitter core at the base with a conical cut. Slice the endives lengthwise into halves or quarters.
Cooking the stew in the pot
In a deep cast-iron pan or thick-bottomed pot, heat the sunflower oil over medium-high heat. Brown the pork cubes on all sides for 7-8 minutes until they develop a nice golden crust. Season with fine table salt and ground black pepper. Remove the meat onto a warm plate.
Chef's tip
To reduce the natural bitterness of the endives, make sure to cut out the tough cone at the base of each endive before cooking. Slow braising in the sauce with wine and caramelized onion transforms the rest into a subtle vegetable sweetness.
The dish is even tastier the next day, when all the traditional tastes and flavors have melded together perfectly.
15 min
Under an hour
