Meat stew with pork
6 servings
90 minutes
Pork stew is a cozy and hearty dish of French cuisine rooted in rural traditions where food should be nourishing and flavorful. Tender pieces of pork, seared to a golden crust, slowly simmer in aromatic broth with potatoes, cabbage, carrots, and onions. The sweetness of tomatoes highlighted by a pinch of sugar gives the dish a rich flavor profile, while garlic adds a spicy note. This dish is perfect for family dinners when you want to warm up and enjoy the rich taste of each ingredient. Served hot with slices of crusty bread that soak up the fragrant sauce.
1
Pour 4-5 mm layer of oil into a hot pan and fry diced pork (2x2 cm) over medium heat for 10 minutes, stirring every 2 minutes. Then remove the meat with a slotted spoon and transfer it to a pot. Set the pan with the oil aside or drain the oil into another container.
- Pork: 1 kg
- Vegetable oil: 300 ml
2
Peel the potatoes and cut them into uneven polygons (cut in half, then each half lengthwise, slightly off-center, and cut each resulting piece diagonally into several parts).
- Potato: 1.2 kg
3
Fry the potatoes in a large amount of oil over medium heat for 5-6 minutes, stirring often (a crust forms, but the inside should still be raw). Transfer with a slotted spoon to another container. Set the pan aside or drain the oil into another container.
- Potato: 1.2 kg
- Vegetable oil: 300 ml
4
Pour 2 liters of clean cold water over the meat in a pot and simmer on low heat for about 40 minutes.
- Pork: 1 kg
- Salt: 3 teaspoons
- Vegetable oil: 300 ml
5
While the meat is boiling, cut the carrot into thin strips. Slice one onion into half rings.
- Carrot: 2 pieces
- Onion: 2 heads
6
Pour boiling water over the tomatoes for 2-3 minutes. Mix the carrots and onions, then fry in the oil left from the meat over medium heat for about 10 minutes, stirring occasionally.
- Carrot: 2 pieces
- Onion: 2 heads
- Vegetable oil: 300 ml
7
While the onion and carrot are frying, use a sharp knife to cut out the part of the tomato that was attached to the stem, carefully peel the skin, dice the flesh into 1.5 cm cubes, and add it to the frying onion and carrot. Sprinkle 2 tablespoons of sugar on top so that it spreads evenly across the pan, and simmer on low heat for another 10 minutes.
- Tomatoes: 5 piece
- Salt: 3 teaspoons
8
Cut the cabbage into 4 parts, remove the core, and slice the quarters diagonally at a 30-degree angle, 3-4 mm thick. Slice the second onion into half rings, mix with the cabbage, season with salt, and sauté in the oil left from the potatoes for 20 minutes over medium heat, stirring every 4-5 minutes.
- Cabbage: 800 g
- Onion: 2 heads
- Salt: 3 teaspoons
- Vegetable oil: 300 ml
9
When all the ingredients are ready, place the potatoes on top of the meat in the pot. The water level should be such that it completely covers the potatoes, but not higher. If necessary, add or remove excess water.
- Potato: 1.2 kg
10
Layer the sautéed vegetables (carrots, onions, and tomatoes) next, and finally add the cabbage. Sprinkle with finely chopped garlic on top and cook everything over medium heat for 15-20 minutes. Check the readiness with the potatoes, season with salt and spices to taste, mix thoroughly, cover with a lid, turn off the heat, and let it sit for 3 minutes.
- Carrot: 2 pieces
- Onion: 2 heads
- Tomatoes: 5 piece
- Cabbage: 800 g
- Garlic: 1 clove
- Salt: 3 teaspoons