| Prep: 30 mins | Cook: 2hrs 30 mins – 3 hrs | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 485 | 22g | 8g | 44g |
| sugars | fibre | protein | salt |
| 10g | 7g | 32g | 1.2g |
Why I Love Romanian Pork Stew with Polenta
If you’d told me, Lucas Adams, that one of my favorite recipes I’d share with you today would be a Romanian dish, I might’ve smiled in disbelief. But after tasting the mouthwatering, tantalizing combination of hearty pork stew partnered with an earthy polenta, I became a believer. You see, Pork Stew with Polenta is one of those recipes that I stumbled upon by accident – and boy, am I glad about that.
A Taste Off the Beaten Path
Growing up under the vast landscapes of Montana, where Bison burgers and huckleberry pies are part of daily life, I developed an appreciation for robust, heartwarming food. And when I came across this Romanian dish, I just couldn’t resist its charm. Pork Stew with Polenta took me to a different part of the world, with its unique blend of flavors and textures. I’ve always been inspired by new and diverse flavors, and this recipe was no exception. The renowned Roman chef, Gabriele Corcos, who hailed from the rustic hills of Tuscany, Italy, might not hail from Romania, but he introduced me to the beauty and depth that European stews possess.
Similar yet Unique
Despite the different geographical locations, this Romanian Pork Stew with Polenta has some striking similarities to the classic American stew. It is hearty, comforting, and requires just one pot (my favorite!). But, it’s also unique – the addition of paprika, red wine, and polenta gives this dish an unmistakable Eastern European twist that’s simply delightful.
Also, have you tried pairing this dish with a tangy pickle, like in traditional Romanian cuisine or with a refreshing glass of Romanian wine? Trust me, it makes all the difference!
Try this recipe on a crisp autumn day, or when you gather with your family for a reunion. Trust me, nothing says togetherness like a delicious, warming pot of Pork Stew with Polenta. And who knows, maybe you’ll be swept off your feet by this fascinating Romanian recipe, just like I was.
What You’ll Need
- 2 lbs pork shoulder, cut into cubes
- 2 tablespoons vegetable oil
- 1 large onion, finely chopped
- 3 garlic cloves, minced
- 1 red bell pepper, diced
- 4 medium-sized carrots, peeled and sliced
- 1 lb tomatoes, peeled, seeded and chopped
- 1 cup red wine
- 1 tablespoon sweet paprika
- 2 bay leaves
- 1 teaspoon dried thyme
- 3 cups chicken broth
- Salt and pepper to taste
- 2 tablespoons fresh parsley, chopped
- For the polenta:
- 1 1/2 cups coarse cornmeal
- 6 cups water
- 1 teaspoon salt
- 2 tablespoons unsalted butter
Method
Step One
Begin by heating the vegetable oil in a large pot over medium heat. Add the pork cubes and cook until they are brown on all sides. Once they are browned, remove the meat from the pot and set it aside.
Step Two
In the same pot, add the chopped onion, minced garlic, diced red bell pepper, and sliced carrots. Cook these vegetables until they are softened, which should take about 10 minutes.
Step Three
Next, stir in the chopped tomatoes, red wine, sweet paprika, bay leaves, and dried thyme. Bring the mixture to a simmer and cook for 5 minutes.
Step Four
Return the pork to the pot and add the chicken broth. Season the stew with salt and pepper to your taste. Reduce the heat to low, cover the pot, and let it simmer for about 1 hour, or until the pork is tender.
Step Five
While the stew is simmering, you can make the polenta. Start by bringing the water and salt to a boil in a separate pot. While the water is boiling, slowly whisk in the cornmeal. Lower the heat to a simmer and continue to cook the polenta, stirring regularly, until it is creamy. This should take about 30 minutes. Stir in the butter before serving.
Step Six
Once the pork is tender, remove the bay leaves from the stew. Stir in the chopped fresh parsley and serve the stew hot over the polenta.
