Dishes

Canton-style cauldron cooked in Comarna

Recipe collected from
Comarna

They say that autumn is nothing more than an eternal spring where every leaf becomes a flower. When these reddish-colored “flowers” are sporadically blessed with small drops of cold rain, you seek refuge in a warm place, invigorated by kind-hearted people who know the secrets of both conversation and cooking.

 

The Canton-style cauldron, although somewhat predictable from its name, has an air of sophistication about it and exudes a kind of aristocratic finesse thanks to some surprising ingredients that will put a literal and figurative cap on it. This hearty dish is ideally made with wild boar meat, but in this case, generous pieces of pork neck worked just as well.

 

The neck meat is marinated cold, overnight, in a secret blend of dry spices, of which we’ll mention only salt and pepper, accompanied by plenty of finely chopped sweet onions. To achieve the desired flavors, the meat and the ingredients for marinating must rest in the cold for about 24 hours.

 

The next day, after the rooster crows, the generous meat pieces are seared over a blazing fire in a few tablespoons of oil until they gain a golden hue. Once they have taken on some color, they are removed from the cauldron, carefully placed on a platter, and allowed to rest, covered and warm.

 

The onions that marinated the meat are then placed together with an equal amount of fresh onions in the cauldron to be sautéed. In this almost mystical dance, sliced carrots, diced Kapia peppers, blanched and coarsely chopped tomatoes, as well as aromatic spices from distant lands and seas, join the onions. The king of scents in this ensemble is the dried thyme, added judiciously to avoid overshadowing the various flavors.

 

After the vegetables have softened and given up some of their bite, the meat is reintroduced with care. The resounding sound emanating from the cauldron is a good omen, signifying that the fusion of aromas is transforming into something exceptionally delicious.

 

To enhance the taste and create a sauce that delights both the palate and conversation, approximately two brimming cups of tomato juice are added. The mixture is gently stirred to ensure that the hefty chunks of meat remain undisturbed. In an unexpected flourish, a whole bottle of champagne is poured over all the ingredients. The subtlety lies in the tenderness of the meat and the delicate aroma of the ripe grapes.

 

What would autumn be without such a delicious dish that satiates both hunger and words?

 

Ingredients:

– Pork meat (preferably wild boar)

– Onions

– Kapia peppers

– Carrots

– Tomatoes

– Tomato juice

– Potatoes

– Sparkling wine (champagne)

– Thyme

– Salt

– Black pepper

– Oil

 

Preparation:

 

  1. The preparation is relatively simple but time-consuming. Marinate the meat with finely chopped onions, salt, and pepper for 24 hours in the refrigerator.

 

  1. The next day, remove the meat from the marinade and sear it in a cauldron with a little oil until it forms a light crust on all sides. Then, remove it from the cauldron and set it aside.

 

  1. In the same cauldron, add the chopped onions and sauté them gently. Add sliced carrots, diced Kapia peppers, and blanched, chopped tomatoes, as well as a generous amount of dried thyme. Cook everything together until the vegetables soften.

 

  1. Return the seared meat to the cauldron, and let it simmer gently. Occasionally stir the mixture.

 

  1. Pour about two cups of tomato juice into the cauldron to create a flavorful sauce. Gently stir the ingredients to avoid disturbing the meat chunks.

 

  1. Add whole or halved potatoes to the mixture. If the potatoes are very large, cut them in half.

 

  1. When everything is almost done, pour in a bottle of champagne and let it simmer for another half-hour over low heat.

 

  1. Before serving, adjust the taste with salt and pepper.

 

This dish goes well with both bread and polenta, especially when served with a spicy pepper on the side. Enjoy your meal!

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