Tocăniță (Romanian Pork Stew)

A zesty stew of tender meat and vegetables. One summer I got to visit Romania and discover Romanian cooking. It turns out there's a huge variety of delicious meat and vegetable dishes — and, like hot-blooded southerners everywhere, Romanians love things spicy and don't hold back on the seasonings. Here, for example, is a recipe for tocăniță (that's their name for a meat-and-vegetable stew) made with pork.

LioVita

Recipe author

Composition / ingredients

Servings:

Hot chili pepper (2–3)

White wine (dry)

Bell pepper (or 3)

Pork

750

Pork fat

100

Garlic

Tomatoes (or 3)

Onion

Salt

Ground black pepper

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 28 % 7 g

Fats 56 % 14 g

Carbohydrates 16 % 4 g

172 kcal

GI: 100 / 0 / 0

Cooking method

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Cut the meat into cubes and season with ground black pepper and salt to taste. Melt the pork fat in a skillet and brown the meat in it until it takes on an appetizing golden crust. Finely chop the onion and garlic. Peel the tomatoes and cut them into slices; seed the bell peppers and cut them up as well. Add the vegetables to the skillet with the meat, season with salt, stir, and add the finely chopped chili pepper. Cover and simmer in its own juices for 15 minutes, then pour in the dry white wine and finish cooking the tocăniță uncovered. Scatter chopped fresh herbs over the top if you like.