Pork stew

Pork Roast in a Cauldron with Sausages and Polenta

I invite you to discover a traditional recipe, full of flavor and joy, that combines the inviting aromas of pork with the richness of spices and the sweetness of onions. This pork roast in a cauldron with sausages is perfect for festive meals or simply to treat yourself on an ordinary day. Start by gathering your ingredients and let’s prepare a delicious recipe together!

Preparation Time
- Preparation time: 20 minutes
- Cooking time: 1 hour and 20 minutes
- Total time: 1 hour and 40 minutes
- Number of servings: 4

Ingredients
- 500 g pork shoulder
- 4 homemade sausages (ideal for grilling)
- 2 medium onions
- 1 red bell pepper
- 2-3 tablespoons of tomato paste (or red pepper paste)
- Salt (to taste)
- Pepper (to taste)
- 4 cloves of garlic
- 1 cup of wine
- Thyme (to taste)
- 2 bay leaves

Preparing the Pork Roast

1. Preparing the meat
Start by cutting the pork shoulder into suitable pieces, no larger than 4-5 cm. This will allow the meat to cook evenly and absorb all the delicious flavors.

2. Boiling the meat
Place the pieces of meat in a cauldron and add enough cold water to cover them. Add salt, then let everything boil over medium heat. When the water starts to boil, discard the initial water and replace it with clean water. This is a technique that helps remove impurities and excess fat.

3. Seasoning
After adding the clean water, add salt, pepper, bay leaves, and let it boil over medium heat for about 30 minutes. This process will make the meat tender and full of flavor.

4. Adding the vegetables
In the meantime, chop the onion and red bell pepper into small cubes. When the meat is almost cooked, add the onion and bell pepper to the cauldron. Mix well to combine the ingredients.

5. Adding the tomato paste and spices
Add 2-3 tablespoons of tomato paste (or red pepper paste) and finely chopped garlic cloves. You can also add thyme to taste. Let everything boil until the sauce reduces and becomes more concentrated, about 30-40 minutes.

6. Cooking the sausages
In a non-stick pan, brown the sausages cut into suitable pieces. This step will add a crunchy texture and a special flavor to your dish.

7. Finalizing the dish
Near the end of cooking, add the cup of wine and the browned sausages to the cauldron. Let it boil for 5-10 minutes, so the flavors combine.

Serving and Suggestions

The pork roast in a cauldron is served warm, alongside fluffy polenta that will absorb all the delicious juices. You can sprinkle some fresh thyme or parsley on top for a touch of freshness.

Variations and Practical Tips

- Types of meat: You can also use beef or lamb to vary the recipe. Each type of meat will provide a distinct flavor.
- Added vegetables: You can experiment with carrots or potatoes, adding them during cooking.
- The wine: Choose a quality wine, as its flavors will intensify in the dish. You can opt for a red or white wine, depending on your preference.
- Garlic: If you want an extra flavor, add 2-3 crushed fresh garlic cloves 2-3 minutes before the roast is done.

Nutritional Information

This pork roast with sausages is a hearty meal, rich in protein and essential nutrients. A serving has approximately 650 calories, depending on the amount of meat and sausages used. It is ideal for days when you need a higher energy intake.

Frequently Asked Questions

- Can I use chicken meat? Yes, you can adapt the recipe using chicken meat, but the cooking time will be shorter.
- How can I make the sauce thicker? You can add a tablespoon of flour diluted in cold water to the sauce 10 minutes before turning off the heat.
- How long can I keep the food? The roast can be kept in the refrigerator for 3 days, but it is recommended to consume it as fresh as possible.

This pork roast in a cauldron with sausages is not just a delicious meal, but also an opportunity to enjoy special moments with loved ones. Share this recipe with your friends and turn every meal into a celebration!