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Oltenian Pork Stew with Brine-Pickled Cucumbers
A distinctive Southern Romanian countryside stew: succulent pork shoulder browned and braised with sweet onions, tangy barrel-pickled dill cucumbers, rich tomato passata, and fresh dill.
Prep
15 min
Cook
45 min
Total
60 min
Ingredients
servings
4
- Pork shoulder cut into bite-sized cubes650 g
- Traditional brine-fermented pickles, sliced350 g
- Yellow onions sliced into half-moons250 g
- Tomato passata or rich tomato puree200 ml
- Sunflower oil or pure lard40 ml
- Hot water250 ml
- Fresh dill chopped20 g
- All-purpose flour for thickening1 tbsp
- Salt (sparingly, to balance pickles)3 g
- Black pepper1 tsp
Preparation Steps
1
If pickles are heavily salted, rinse in cold water and squeeze dry. Heat oil in a heavy pot and sear pork cubes on all sides for 8-10 minutes until browned.
2
Remove pork to a plate; sautƩ sliced onions in the rendered fat until golden. Stir in flour for 30 seconds, then pour in hot water and tomato passata. Return pork to the pan, cover, and simmer over low heat for 25 minutes.
3
Stir in sliced pickled cucumbers and black pepper. Simmer gently for 12-15 minutes until pork is fork-tender and sauce is rich and glossy. Turn off heat, stir in fresh dill, and let rest 10 minutes before serving with polenta.
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Nutrition Facts
per servingCalories
420
Protein
36g
Carbohydrates
14g
Fat
24g
Allergens
Gluten
*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
