Boyar-style pork stew with figs and red wine
(0)
90 min
Masterpiece
Sezamo
O mâncare tradițională reinterpretată cu eleganță: pulpă fragedă de porc rumenită atent, înăbușită lent cu ceapă călită, vin roșu Fetească Neagră și smochine dulci, aromatizată cu cimbru uscat și foi de dafin. O armonie desăvârșită de gusturi tomnatice.
Ingredients
Preparation method
Ingredient preparation
Cut the pork leg into medium cubes of about 3-4 cm and pat them dry gently with paper towels. Peel and finely chop the yellow onion, and crush and finely mince the garlic cloves. Cut the figs into halves or quarters.
Cooking the meat and making the sauce
In a deep cast-iron pot or Dutch oven, heat the sunflower oil over medium-high heat. Add the pork cubes in batches so as not to overcrowd the pan and brown them on all sides until they develop an appetizing golden crust (about 7-8 minutes). Transfer the browned meat to a warm plate.
In the same pot, reduce the heat to medium, add the chopped onion with a pinch of salt, and sauté for 5-6 minutes until translucent and golden, scraping up all the caramelized bits from the bottom of the pot. Add the garlic and tomato paste, stirring continuously for 1 minute to enhance the flavor.
Chef's tip
For the finest flavor, choose a quality local red wine (Fetească Neagră), the same wine you plan to pair with the meal. The figs will release a subtle sweetness that perfectly balances the acidity of the wine and the savory browned meat.
15 min
Under an hour
