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Traditional Romanian Slow-Stewed Onion and Pork Ragout (Tocană de Ceapă)
Rustic Romanian culinary pride: succulent tender pork cubes braised slowly with a mountain of sweet onions that melt into a luscious, naturally sweet paprika and tomato gravy.
Prep
20 min
Cook
60 min
Total
80 min
Ingredients
servings
4
- Pork shoulder or collar, cut into bite-sized cubes600 g
- Large yellow onions, finely sliced5 pc
- Sweet red paprika1 tbsp
- Rich tomato paste2 tbsp
- Dried bay leaves2 pc
- Sunflower oil3 tbsp
- Salt1 tsp
Preparation Steps
1
Heat oil in the pot and sear pork cubes over medium-high heat for 8-10 minutes until nicely browned on all sides. Remove meat to a plate.
10 min timer
2
In the remaining drippings, add sliced onions and 1 tsp salt. Sweat covered over low heat for 20 minutes until completely soft and deeply caramelized.
20 min timer
3
Return pork to pot, stir in paprika, tomato paste, bay leaves, and 200 ml warm water. Cover and simmer gently for 30 minutes until meat is melt-in-your-mouth tender and sauce is rich.
30 min timer
Cooking Journal
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Nutrition Facts
per servingCalories
430
Protein
32g
Carbohydrates
18g
Fat
26g
*estimated values per serving
Provenance & Public Domain Audit
Source: Patrimoniul Culinar Tradițional Românesc / USDA Public Domain Collection (United States Department of Agriculture (USDA) & Romanian Gastronomic Heritage)
Legal status: Public Domain (17 U.S.C. § 105) • 17 U.S.C. § 105
License: Creative Commons CC0 1.0 Universal
