Romanian Pork And Potato Stew Recipes

PORK AND POTATO STEW

Steps:

• In a large skillet heat the oil over medium heat. When the oil is hot enough, add the chopped onion and cook until onion is translucent, do not burn it.
• Chop the pork meat into 1 inch cubes. Add the pork and garlic to the onion. For this stew I used these gorgeous baby yellow potatoes, which I just cleaned really well and peeled, however, you may use any potato you like. Add the potatoes and red pepper to the skillet.
• At this point we just want to cook the meat until it's done, but we do not want to burn the potatoes, so about 10 minutes.
• Add the tomatoes, hot sauce, paprika, cumin, salt and pepper and water to the skillet and stir. Once it's boiling turn down the heat and cover with a lid and let simmer for about 30 to 45 minutes, or until the potatoes are cooked through.
• Garnish with chopped parsley and sour cream if preferred.

ROMANIAN PORK AND POTATO STEW

Steps:

• To make the stew: In a large skillet with a lid or a Dutch oven, sauté the pork in lard, bacon grease or oil until brown on all sides. Add the onion and sauté until it becomes translucent. Add water or stock to cover the meat. Bring to a boil. Reduce temperature, cover and let simmer until pork is almost tender.
• When pork is almost tender, add the tomato paste, Vegeta, paprika, salt and pepper to taste, stirring to combine. Then add the potatoes. Return the mixture to a boil, adding more water or stock, if necessary, reduce temperature, cover, and simmer until potatoes and pork are tender.
• Remove from heat and add chopped dill or parsley. Serve with mamaliga.​​
• To make the mamaliga: In a small saucepan, bring the water or stock to a rolling boil. Add the salt or Vegeta and butter, stirring to melt. Using a wooden spoon, add the cornmeal very gradually, while stirring constantly in the same direction.
• Simmer over low heat, stirring frequently, until it thickens and starts to pull away from the sides of the pot, about 35-40 minutes. Serve hot. If desired, while mamaliga is still hot, add more butter, cheese, and herbs. Mamaliga can also be served with a dollop of sour cream. Mamaliga can be poured into a pan. When cool, it can be flipped out onto a cutting board, cut into squares and sauteed in butter until crispy.