Illustrative image
The finished dish may look different depending on the ingredients and preparation.
MediumMain coursesmeatCC0 1.0 Universal
Traditional Romanian Spring Pork Stufat with Green Garlic and Onions
Iconic Romanian vernal feast: succulent pieces of pork braised in the oven with lavish bunches of young green spring garlic, scallions twisted into traditional coils, rich tomato sauce, and dry white wine.
Prep
25 min
Cook
50 min
Total
75 min
Oven
180Ā°C (160Ā°C vent.)
Ingredients
servings
5
- Pork shoulder cut into stew pieces800 g
- Bunches of fresh spring scallions (chopped into 5cm pieces)4 pc
- Bunches of young green garlic (chopped)4 pc
- Tomato paste60 g
- Dry white wine100 ml
- Warm water250 ml
- Sunflower oil40 ml
- Fresh parsley chopped20 g
- Fine sea salt5 g
- Black pepper1 tsp
Preparation Steps
1
Heat oil in a heavy Dutch oven and sear pork pieces seasoned with salt and pepper for 8-10 minutes until well browned. Remove meat to a plate.
2
In the same pan, gently sautƩ the green onions and green garlic (cut into 5 cm lengths) for 2-3 minutes until just wilted. Deglaze with white wine and simmer 1 minute.
3
Dissolve tomato paste in warm water and pour into the pot. Return pork, nestle greens around and over the meat, cover, and braise in preheated oven at 180Ā°C for 40 minutes. Remove lid for the last 10 minutes to caramelize. Garnish with fresh parsley before serving.
Cooking Journal
You havenāt tried this recipe yet
Nutrition Facts
per servingCalories
440
Protein
38g
Carbohydrates
9.5g
Fat
26g
Allergens
Sulphur Dioxide & Sulphites
*estimated values per serving
Provenance & Public Domain Audit
Source: Folclor Gastronomic RomĆ¢nesc / Patrimoniu TradiČional Deschis (Institutul NaČional al Patrimoniului & Arhivele TradiČiilor Culinare)
Legal status: Domeniu Public (Legea nr. 8/1996 privind dreptul de autor) ā¢ 17 U.S.C. Ā§ 105
License: Creative Commons CC0 1.0 Universal
