Pork stufat

Name: Pork stufat
Ingredients: 500 g pork shoulder; 1 teaspoon salt; 1/2 teaspoon ground pepper; 2 tablespoons oil; 1 medium onion (150 g); 500 ml water; 5 bunches spring onions; 5 bunches green garlic; 2 tablespoons tomato paste; 1 teaspoon flour; 30 ml cold water; 15 g fresh parsley (optional)

Meat - Pork stufat by Amalia L. - Recipia

Pork stufat, a Romanian pork stew, is browned first, then simmered with spring onions and green garlic until the meat is tender. In this Easter version, the spring onions and green garlic cook until very soft, while the tomato paste and a little flour make the sauce thick, not watery. I serve it in deep plates, with the sauce poured over the meat. Preparation: 20 minutes. Cooking: 68 minutes. Total time: 88 minutes. Serves: 4. Approximately 450 kcal and 34 g protein per serving.

Ingredients

500 g pork shoulder
1 teaspoon salt
1/2 teaspoon ground pepper
2 tablespoons oil
1 medium onion (150 g)
500 ml water
5 bunches spring onions
5 bunches green garlic
2 tablespoons tomato paste
1 teaspoon flour
30 ml cold water
15 g fresh parsley (optional)

Preparation

1. Cut the meat into 3-4 cm cubes and season it with 1 teaspoon of salt and 1/2 teaspoon of pepper. Heat 2 tablespoons of oil in a pot and brown the meat for 8 minutes, turning the pieces on all sides. 2. Transfer the meat to a plate. In the same pot, using the remaining oil, cook the finely chopped white onion for 5 minutes, just until it softens a little. 3. Pour in 500 ml of water and return the meat to the pot. Bring to a boil in about 5 minutes, until the water is bubbling. 4. Cut the spring onions and green garlic, leaves and all, into 3-4 cm pieces. Add them to the pot, cover and simmer over low heat for 45 minutes, until the meat is tender and the liquid has reduced. 5. Mix 1 teaspoon of flour with 30 ml of cold water and strain the mixture through a sieve into the pot. Add the tomato paste, stir and simmer for another 5 minutes, until the sauce thickens. Sprinkle with the chopped parsley, if using.

Notes

For a smoky note, replace 100 g of the fresh meat with 100 g of smoked pork and adjust the salt only at the end. Flour contains gluten; for a gluten-free version, use 1/2 teaspoon of starch dissolved in 30 ml of cold water. Pork shoulder is well suited to simmering, and larger pieces may need another 10-15 minutes. If the spring onions are thick, slice the white part more thinly, as it takes longer to soften. I start an hour and a half before the meal, so I have extra time in case the pork is tougher. You can serve it with polenta. It keeps in the fridge for up to 3 days in a sealed container.