Braised pork

I cut pork into suitable pieces for cooking, being careful to choose a piece with a bit of fat, to achieve a juicy and tasty dish. In a large pot, I heated a little olive oil and added the onion, finely chopped. I let the onion sauté over medium heat, stirring occasionally, until it became golden and glassy, releasing its enticing aroma. This is the stage where the foundations of our dish's flavor develop, so I was patient.

After the onion reached the desired texture, I added the pork, mixing well to coat it with the flavored oil. Then, I extinguished everything with two tablespoons of vinegar, which will not only intensify the flavors but also help tenderize the meat. I covered the pot and let the meat simmer on low heat, allowing it to stew for about an hour. During this time, the flavors combined perfectly, and the meat began to tenderize.

After an hour, I checked the meat, which was almost cooked. Then I added a savory mixture of crushed garlic, freshly chopped parsley, chili pepper for a touch of spiciness, and marjoram, an aromatic herb that perfectly complements the flavor of pork. This mixture added a freshness and character to the dish.

In the meantime, I took care of the side dish and prepared a beet salad. I boiled and roasted four beets, which I grated finely, adding a little sugar for a pleasant contrast, horseradish for a spicy note, and cumin that added a slightly oriental flavor. I mixed the ingredients well to obtain a colorful and appetizing salad.

In the end, I served the pork alongside a creamy puree, made from boiled and mashed potatoes with butter and milk, to achieve a velvety texture. I also added some pickles, which brought a note of freshness and crunch. On the plate, I proudly arranged the beet salad, thus completing a delicious feast. This combination of flavors and textures was a true delight, turning the meal into a memorable experience.