Dishes

Pork Stew with Polenta – Pănosu’s Recipe

Recipe collected from
Moțca

Wherever you hear a lively commotion and see cheerful people full of life and jokes, it’s a sign of a royal feast and, above all, delicious food. Gathered around the table, savoring various dishes almost boisterously, we find ourselves around lunchtime at Pănosu’s. We’re about halfway between Iași, Neamț, and Suceava counties, and the place is not hard to spot thanks to the dozens of hikers chatting while eagerly waiting for the dishes. We catch a glimpse of loaded platters from the corner of our eyes, filled with steaming dishes: freshly baked roasts, soups and stews brimming with meat, gratins that reach for the sky and back, pies, and robust stews with noble sauces. We can hardly wait to taste them ourselves. It’s like a pharmacy in the kitchen, an old saying that fits perfectly at the mentioned stop. Everyone is busy, each with their culinary task, and the result promises to be more than delicious.

 

Today’s invitation is an honor, and we will be served a pork stew with polenta, accompanied by some homemade pickles. With expertise, the lady of the house, Cristina Ștefan, shares the recipe that holds a special place on the local menu. The pork is cut into generous pieces and is gently simmered in oil along with finely chopped onion, creating an ensemble that emits a delicate sweetness. Everything simmers slowly, covered.

 

Separately, in a bowl, the compact tomato paste is diluted in lukewarm water. This slightly tart binder is poured over the almost-cooked pork and the nearly dissolved onions. Next comes a dance of spices that will elevate the stew’s sacred rhythm and infuse an intense aroma throughout the dish: dried thyme, pepper, garlic, a pinch of salt, and the indispensable white wine from their own cellars. The stew gains its voice and murmurs gently beneath the lid, which enhances its fine aroma. It only needs a little more simmering, and it’s ready!

 

In the meantime, the polenta is prepared. Traditionally, the stew would also pair well with crusty bread with a fluffy interior, but let’s not forget its roots and give justice to the dish. Everyone gathers around the table, and the only sound that can be heard is the thoughts that, in unison, evoke, “Oh my, what delicious food!” Wherever your journey takes you, dear traveler, when you’re in the area and crave something like home, step into Pănosu’s and enjoy everything it has to offer.

 

Ingredients:

– 1 kg pork

– 2 kg onions

– 200 ml oil

– 150 grams tomato paste

– Pepper

– Salt

– Dried thyme

– Garlic to taste

– 250 ml dry white wine

 

Instructions:

  1. Cut the pork into suitable pieces, season with salt, and place it in a pot with oil and water to stew.
  2. Add finely chopped onions to the pot and simmer over medium heat with the lid on. Stir occasionally.
  3. Dissolve the tomato paste in lukewarm water and add it to the pot along with the spices: pepper, dried thyme, and salt to taste.
  4. Add sliced garlic and dry white wine to the pot. Continue simmering until the pork is tender.
  5. Serve with polenta and pickles, according to your preference.

 

Enjoy your meal!

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