Pickled cucumber dish with pork pulp

Name: Pickled cucumber dish with pork pulp - Doriana M.
Ingredients: 500; 600 g pork shoulder; 6; 7 pickled cucumbers; 3 medium onions; sliced; 150 ml tomato juice; 70 g finely chopped bell pepper; salt; pepper; bay leaves; thyme; 2 tablespoons cornstarch; 2; 3 green onion stalks; fresh parsley; 4; 5 tablespoons oil; water

Meat - Pickled cucumber dish with pork pulp by Doriana M. - Recipia

I remembered this simple dish one day when I had some pickled cucumbers left in the fridge and a good piece of pork shoulder. The memory of the sweet and sour taste, with tender meat and a rich sauce, goes back to my childhood, but I make the recipe quite rarely, especially since it’s not something you see on the table every week. This time, I wanted to stick to the steps and clearly note how I made it, for anyone who wants to try it at home. Quick Info Total time: about 1 hour and 30 minutes Preparation time: 20-25 minutes Cooking time: about 1 hour Servings: 4 Difficulty: medium Recipe type: traditional Romanian dish, main course Ingredients - 500-600 g pork shoulder, cut into cubes - 6-7 pickled cucumbers - 3 medium onions, sliced - 70 g bell pepper, finely chopped - 150 ml tomato juice - 2 tablespoons cornstarch - 2-3 green onions - 4-5 tablespoons oil - salt, pepper, bay leaves, thyme - water, as needed - fresh parsley, for garnish Instructions 1. Cut the pork into medium-sized cubes, not too small, to keep it juicy. Sprinkle salt, pepper, and a bit of dried thyme over the meat. Mix them well to ensure the spices adhere. 2. Heat 2-3 tablespoons of oil in a large skillet. Add the meat and let it sear for a few minutes on each side until lightly browned. Do not let it fry excessively; just enough to get a bit of color. 3. In a separate large pot, sauté the onions in 1-2 tablespoons of oil over low heat until they start to soften. Add the finely chopped bell pepper. Stir and let it cook for another 2-3 minutes. 4. Add the pieces of meat to the pot with the onions and bell pepper. Pour in enough water to cover the meat halfway. Add a few bay leaves and, if needed, a bit more salt and pepper. Cover and let it simmer over low to medium heat until the meat is almost cooked through (about 40-50 minutes; check occasionally and add water if it reduces too much). 5. Meanwhile, slice the pickled cucumbers into thicker rounds. If they are very salty or sour, you can taste and rinse them a bit, but usually, barrel cucumbers work well as they are. 6. When the meat is almost done, add the cucumbers to the pot. Also, add the tomato juice. Stir and let it simmer over low heat for another 10-15 minutes to allow the flavors to meld. 7. Dissolve the cornstarch in about 150 ml of cold water (about one glass). When the sauce in the pot has started to reduce and thicken, gradually pour in the cornstarch mixture while stirring continuously. Let the dish cook for another 2-3 minutes to thicken the sauce, but be careful not to let it stick. 8. Finally, turn off the heat and sprinkle the sliced green onions and chopped parsley on top. Taste and adjust with salt or pepper if needed. Why I make this recipe often When I have time for a leisurely cooked meal, this recipe is truly worth it. It’s hearty, filling, keeps well in the fridge for a few days, and uses simple ingredients. The taste of pickled cucumber and tender meat has something special about it. It’s a good option when you don’t know what to do with leftover cucumbers. Tips and Variations Tips - If you have firmer pickled cucumbers, slice them a bit thinner so they cook faster. - Don’t let the meat fry too hard at the beginning, just enough to get some color. - Add water as needed during cooking if you notice it reduces too much and the meat isn’t tender yet. Substitutions - Pork shoulder can be replaced with another lean cut of pork or even chicken, but the taste will differ. - Bell pepper is not mandatory, but it adds flavor. You can use roasted red peppers or red bell pepper. - Cornstarch can be replaced with flour dissolved in cold water if you don’t have cornstarch on hand. Variations - Instead of tomato juice, you can use diluted tomato paste or canned tomatoes grated. - If you want a more sour dish, you can add a splash of cucumber brine towards the end, to taste. - For a different note, add a bit of fresh dill at the end if you like it. Serving Ideas I usually serve this dish simply with fresh bread. It also goes well with a roasted pepper salad with a bit of garlic if you want something special on the side. It’s suitable as a main course for lunch or dinner. Frequently Asked Questions How long should the meat boil to be tender? Usually, 40-50 minutes over low to medium heat is sufficient for pork shoulder cut into cubes. If it’s from an older pig or the pieces are larger, it may take longer. Can I use another type of pickled cucumber? Yes, but barrel cucumbers, which are firmer and less sour, work best. If you have very salty or sour cucumbers, taste and rinse them a bit beforehand. Can I freeze this dish? I do not recommend it, as the cornstarch and cucumbers change texture when thawed, and the sauce may separate. Do I have to use cornstarch, or can I use flour? Flour works too, but it should be dissolved in cold water and added gradually to avoid lumps. Can I make the recipe without meat? Yes, but it will change the profile of the recipe. You can make a vegetarian version with more vegetables and possibly add potatoes. Nutritional Values Approximately, one serving has about 400-500 kcal, including: Protein: 30-35 g Fat: 20-25 g Carbohydrates: 25-30 g Values vary depending on the type of meat and how much oil you use. The dish is quite filling and has a good protein content. Pickled cucumbers are low in calories, and the cornstarch only thickens the sauce without adding many carbohydrates. Storage and Reheating The pickled cucumber dish with pork shoulder keeps well in the fridge in a covered container for 2-3 days. When reheating, put it on low heat and, if needed, add a bit of water, as the sauce thickens more in the fridge. I do not recommend freezing it, as the texture of the cucumbers and the sauce do not hold up well.

Pickled cucumber dish with pork pulp

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