Pork Stew (Tocăniță de Purcel)

Ingredients

• 1.5 kg Pork (cubed, high-quality local pork)
• 300 g Smoked sausage (freshly smoked, sliced)
• 500 g Mixed garden vegetables (onions, carrots, and bell peppers, chopped)
• 250 ml Red wine (Domeniile Davidescu or similar high-quality dry red wine)
• 2 Onions (large, chopped (part of the 'ton of onions' mentioned))
• 2 Bell peppers (home-grown, for color)
• Thyme (fresh sprigs or dried)
• Black pepper (to taste)
• 1 tbsp Paprika (mild or sweet)
• 1 cup Water (plain water (or rainwater if cooking outside like the author))
• 2 tbsp Lard or Oil (for frying)

Steps

1. 1

   Prepare an outdoor fire and place a large cauldron (ceaun) over the heat. Add a small amount of fat (lard or oil).

2. 2

   Add the cubed pork to the hot cauldron and sear until browned and starting to render its fat.

3. 3

   Add the sliced smoked sausages to the meat and continue to fry until the sausages are fragrant and slightly crispy.

4. 4

   Stir in the chopped onions and other garden vegetables. Sauté until the onions are soft and translucent.

5. 5

   Pour in a generous amount of red wine (about a glass) to deglaze the pot and add depth of flavor.

6. 6

   Add the chopped bell peppers to the mixture to provide a vibrant red color.

7. 7

   Season the stew with thyme, black pepper, and paprika. Stir well to coat the meat and vegetables.

8. 8

   Add a cup of water (or enough to partially submerge the ingredients) to create a sauce.

9. 9

   Simmer the stew over the fire, stirring occasionally, until the meat is tender and the sauce has thickened.

10. 10

    Serve hot, ideally with fresh rustic bread for dipping into the sauce.

Notes

The author emphasizes using high-quality local ingredients and celebrating the meal with a good wine (specifically mentioning Domeniile Davidescu). The stew is traditionally served with rustic bread.

Nutrition per serving

• main
• pork
• stew
• outdoor cooking
• Romanian
• traditional
• savory