Pork stew with cornmeal and telemea dumplings
(0)
70 min
Under an hour
Sezamo
O tocană savuroasă și plină de savoare rustică: pulpă fragedă de porc rumenită și înăbușită lent într-un sos aromat de roșii, ardei kapia copt, usturoi și cimbru, completată de găluște pufoase de mălai cu telemea sărată de vacă. Confort curat într-o singură cratiță!
Ingredients
Preparation method
Preparing the meat and aromatic base
Cut the pork leg into medium bite-sized cubes of about 3 cm. Pat the pieces dry thoroughly with a paper towel and season them with a generous pinch of salt and freshly ground black pepper.
Heat the sunflower oil in a deep pot or Dutch oven over medium-high heat. Brown the pork cubes on all sides until they develop a delicious golden crust, then transfer them to a warm plate.
In the same pot, add the finely chopped yellow onion and the red kapia peppers cut into thin strips. Sauté everything over low heat for 6-8 minutes, until the vegetables soften and become translucent. Add the finely minced garlic cloves and sauté for another minute until fragrant.
Chef's tip
For airy and tender dumplings, choose extra fine cornmeal and let the mixture rest for a few minutes before adding it to the pot, allowing the cornmeal to absorb the moisture.
If you prefer an even more flavourful sauce, you can replace part of the water with a cup of clear vegetable broth or dry white wine.
15 min
Under an hour
