Stewed pork with vegetables in wine sauce
6 servings
30 minutes
Braised pork with vegetables in wine sauce is a dish that embodies the rich traditions of Russian cuisine. It combines the tenderness of meat, the rich aroma of vegetables, and the sophistication of red wine, creating a harmonious bouquet of flavors. Historically, braising meat was a popular cooking method that preserved juiciness and imparted deep flavor. Red wine adds a slight acidity to the sauce and enhances the meat's taste, while the garnish bouquet adds notes of spice and freshness. This dish is perfect for a cozy family dinner or a festive lunch and pairs wonderfully with mashed potatoes or fresh bread. It not only warms but also provides gastronomic pleasure, transforming simple ingredients into a true culinary masterpiece.
1
In a large skillet, heat 2 tablespoons of vegetable oil and fry the chopped meat until golden brown, adding oil as needed. Transfer the meat to a plate.
- Vegetable oil: 3 tablespoons
- Pork: 900 g
- Vegetable oil: 3 tablespoons
2
In the pan, add finely chopped onion, carrot, celery, and minced garlic. Sauté until golden, adding remaining oil if necessary.
- Onion: 1 head
- Carrot: 1 piece
- Celery stalk: 1 piece
- Garlic: 8 cloves
- Vegetable oil: 3 tablespoons
3
Pour wine into the pan, add bouquet garni, salt, and pepper. Then add the meat and simmer on low heat for 1 hour, then pour in the broth, increase the heat, and cook for another 0.5 hours. Transfer the meat to a plate and keep warm. Let the sauce reduce to a thick consistency. Season the sauce with salt and pepper, then return the meat to the pan for 1-2 minutes.
- Dry red wine: 3 glasss
- Bouquet garni: 1 bunch
- Salt: to taste
- Freshly ground black pepper: to taste
- Beef stock: 1.5 glass
- Salt: to taste
- Freshly ground black pepper: to taste
4
Place the meat on serving plates.
