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Pork neck stew with tomato paste

Pork neck stew with tomato paste


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Cut the nape (or pulp, as you like) the pieces and cook in hot oil until all the juice left by the meat decreases and fry a little, to brown the meat well.

Cut the onion into small pieces and place it over the meat when the meat is fried, browned

mix well then let it cook together for 5 minutes then add a little water, salt, bay leaves and pepper and simmer with a lid on low heat,

from time to time it becomes dizzy and fills with water.

When the meat is cooked, prepare the flour with tomato paste, mix it well and then put it over the meat and let it boil for another 2-3 minutes, after which the fire is extinguished.

it is served with polenta, mashed potatoes, pasta .................


Ingredients Pork pilaf

500 gr pork (leg, shoulder or neck)
50 gr sausages with paprika (optional)
1 large onion (about 150-200 gr)
2 bell peppers (one red and one green)
2 cloves of garlic
1 thyme thread
1 bay leaf
1 l apa
3 teaspoons paprika
1 tablespoon top tomato paste
2 tablespoons oil
salt, ground black pepper

175 gr rice for risotto (arborio, carnaroli)
50 ml dry red wine
1 tablespoon butter
25 gr hard cheese (parmesan type)
1/4 bunch of parsley


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Pork stew in a cauldron with fresh ciolan

  • Servings: 18 People
  • Preparation time: 30min
  • Cooking time: 2h 30min
  • Calories: -
  • Difficulty: environment

For the recipe for pork stew in a cauldron, you have to be patient, because a good stew in a cauldron is prepared over low heat. I prepare pork stew, especially when we have guests and as every time our guests are many and greedy, this dish works perfectly, another story, a glass of brandy and the food is ready!


Stew with vegetables and pork

1. Wash the meat, cut into cubes and fry in a pan with oil. Add finely chopped onion and garlic, half a teaspoon of salt and a little pepper. Stir until the onion is hardened, only until it becomes shiny and golden. Extinguish with 2 tablespoons of warm water and bring to a simmer, stirring occasionally, so that it does not stick to the pan.

2. Meanwhile, clean and wash the bell pepper and donut, and peel the tomatoes and cut them into cubes.

3. When the meat is well cooked, turn it over with the sauce in a saucepan with a thicker bottom. Add sliced ​​bell pepper and donut, tomatoes and tomato paste diluted in half a glass of water. Stir gently and simmer until the sauce thickens. It goes well with salt, pepper and paprika.

4. Season with dill and serve hot with seasonal salads and hot peppers.


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1 kg pork neck,
1 thyme sachet,
ground black pepper,
50 g the secret of taste,
150 ml red wine,
30 ml oil,
100 g tomato paste,
1kg potatoes.

Grow and season the pork neck with pepper and thyme. Grease the dish with a little oil and place the pork neck.
Prepare the oil sauce, the glass of red wine, the secret of taste and the tomato paste.
Pour over the steak.
Place the dish in the oven for 1 hour over medium heat.
Fry the potatoes separately and then serve with the steak.
Good appetite!


Ingredients Potato stew with pork

1.2 kg of flour potatoes (approx. 5 larger potatoes)
500 gr pork leg (but you can also use a fatter meat, such as the neck)
2 red onions
3/4 teaspoon ground cumin
2 teaspoons paprika
1 sharp knife tip
1/8 teaspoon ground black pepper
1 teaspoon salt
1 tablespoon pepper paste
1 thread dried thyme (or 1/4 teaspoon dried thyme in an envelope)
1 fir bogon tarhon
3 tablespoons oil