Stufat de Porc (Romanian Braised Pork Stew)

Ingredients

• 2 pounds (900g) pork shoulder, cut into chunks 2 pounds (900g) pork shoulder, cut into chunks
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 onions, finely chopped 2 onions, finely chopped
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2 carrots, peeled and sliced 2 carrots, peeled and sliced
• 2 bell peppers, diced 2 bell peppers, diced
• 1 can (14 ounces/400g) diced tomatoes 1 can (14 ounces/400g) diced tomatoes
• 1 cup (240ml) beef or vegetable broth 1 cup (240ml) beef or vegetable broth
• 1/2 cup (120ml) red wine 1/2 cup (120ml) red wine
• 2 bay leaves 2 bay leaves
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat (total, saturated): 28g, 9g
• Carbohydrates (total, sugars): 10g, 6g
• Protein: 38g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot or Dutch oven over medium heat.
2. 2.
   Add the pork chunks and brown them on all sides. Remove the pork from the pot and set aside.
3. 3.
   In the same pot, add the chopped onions and minced garlic. Sauté until the onions are translucent and fragrant.
4. 4.
   Add the carrots and bell peppers to the pot and cook for a few minutes until slightly softened.
5. 5.
   Return the pork to the pot and pour in the diced tomatoes, beef or vegetable broth, and red wine.
6. 6.
   Stir in the bay leaves, paprika, dried thyme, salt, and pepper.
7. 7.
   Bring the stew to a boil, then reduce the heat to low. Cover the pot and simmer for about 2 hours, or until the pork is tender and the flavors have melded together.
8. 8.
   Adjust the seasoning if needed and remove the bay leaves before serving.
9. 9.
   Serve the Stufat de Porc hot with polenta or crusty bread.

Treat your ingredients with care...

• Pork shoulder — Choose a well-marbled cut of pork shoulder for the best flavor and tenderness.
• Red wine — Use a dry red wine, such as Merlot or Cabernet Sauvignon, to enhance the richness of the stew.
• Dried thyme — If you prefer a stronger thyme flavor, you can crush the dried thyme between your fingers before adding it to the stew.

Tips & Tricks

• For an extra depth of flavor, marinate the pork chunks in red wine and spices overnight before cooking.
• If you prefer a thicker sauce, you can mix a tablespoon of cornstarch with a little water and add it to the stew during the last 10 minutes of cooking.
• Leftovers taste even better the next day as the flavors continue to develop. Store them in the refrigerator and reheat gently before serving.

Serving advice

Serve the Stufat de Porc hot, garnished with fresh parsley or chopped green onions for a pop of color. Accompany it with a side of creamy polenta or crusty bread to soak up the delicious sauce.

Presentation advice

Present the Stufat de Porc in a deep serving dish, allowing the rich sauce to envelop the tender pork pieces. Sprinkle some fresh herbs on top for an attractive touch. Serve with a side of polenta or bread on a separate plate.