Autumn Harvest Pork Stew with Grapes | Homestyle Hungarian One-Pot
(0)
90 min
Under an hour
Kifli Kukták
Hagyományos őszi szüreti egytálétel omlós sertéslapockával, füstölt kolozsvári szalonna pörccel, zamatos szőlővel és testes száraz vörösborral lassan párolva.
Ingredients
Preparation method
Preparation
Wash the pork shoulder, pat it dry, and cut it into bite-sized, roughly 2-3 cm cubes. Cut the Kolozsvári bacon into strips. Finely chop the onion and crush the garlic. Wash the grapes and pluck them from the bunch.
In a heavy cast-iron pot or deep pan, melt the lard over medium heat, then add the sliced Kolozsvári bacon. Fry for 3-4 minutes until it turns a nice golden brown and renders its flavorful fat.
Cooking and simmering
Remove the crisped bacon bits onto a plate. In the remaining hot fat over high heat, sear the diced pork shoulder in batches until browned on all sides. Return all the meat to the pot.
Chef's tip
For this stew, thin-skinned, seedless table grapes work best; if using seeded grapes, it is worth cutting them in half and flicking out the seeds.
For the wine, choose a full-bodied, fruity Hungarian red wine, such as a good Egri Bikavér or Villány red wine, which will lend wonderful depth to the stew.
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