PORK STEW

Pork steak (or 'tochitura' as it is known in Romanian tradition) is one of those dishes that remind us of family meals, simple joys, and authentic flavors. This recipe combines tradition with the intense taste of browned meat, offering an unforgettable culinary experience. Whether you enjoy it with a generous serving of polenta and sheep cheese or prepare it for a special occasion, pork steak is certainly an excellent choice.

Preparation time: 20 minutes
Cooking time: 1 hour
Total time: 1 hour 20 minutes
Servings: 4-6

Ingredients:
- 1.5 kg pork (you can also use veal or lamb for variation)
- 120 g dry white wine
- 2 medium heads of garlic
- 2 large onions
- 75 g oil (preferably sunflower or olive oil)
- Spices:
- Whole aromatic pepper
- Ground black pepper
- Dried thyme
- Bay leaves
- Ground red pepper
- Coriander
- Salt (add to taste)

Step by step preparation:

1. Preparing the meat: Start by cutting the pork into pieces of about 3x4 cm. It is important that the size is uniform for even cooking. Do not cut the pieces smaller, as you risk losing the meat's juiciness.

2. Heating the oil: In a deep steel pan, heat the oil over medium heat. Make sure the pan is well heated before adding the meat.

3. Frying the meat: Add the meat pieces and also two cloves of garlic sliced. Fry the meat over high heat for 10-15 minutes, constantly stirring with a wooden spoon. This step will help the meat brown evenly, forming a delicious crust that will keep the juices inside.

4. Transferring to the cauldron: Once the meat is browned, transfer all the contents from the pan to a cauldron. Add the remaining garlic (sliced), white wine, and all the spices except for the bay leaves and salt. Cut the onion into small cubes and add it to the cauldron.

5. Boiling: Mix the ingredients well and let them boil over moderate heat for 10 minutes. Then, stir again, cover the cauldron with a lid, and let it simmer over low heat for 15 minutes.

6. Adding wine and spices: Remove the lid, add the remaining white wine, and salt to taste. Put in the two bay leaves, stir, then partially cover the cauldron and let it boil for another 20 minutes. Stir occasionally for an even distribution of flavors.

7. Finishing the dish: With 5 minutes left, add the crushed garlic from the second head. Turn off the heat, but do not lift the lid; let the meat absorb the spice flavors for 15 minutes.

Practical tips:
- Choosing the meat: Choose quality pork, preferably with a bit of fat, to achieve a juicier steak.
- The wine: Use a quality dry white wine, which will add depth and complexity to the flavor.
- Serving: This steak pairs perfectly with warm polenta and grated sheep cheese. You can also add a summer salad for a fresh contrast.

Variations:
- Veal: If you prefer veal, follow the same recipe, but the cooking will take about 1 hour.
- Lamb: For a distinct flavor, try lamb, which will cook in about 1 hour.
- Spices: Experiment with various spices, such as sweet or hot paprika, for an extra flavor boost.

Nutritional values (per approximate serving):
- Calories: 450 kcal
- Protein: 35 g
- Fat: 30 g
- Carbohydrates: 5 g

Frequently asked questions:
- Can I use another type of meat? Yes, this recipe works well with veal or lamb too.
- How can I make the steak healthier? Reduce the amount of oil used and opt for lean meat.
- What side dishes pair well? Polenta is traditional, but rice or mashed potatoes can be excellent alternatives.

Pork steak is more than just a meal; it is a celebration of culinary tradition, a moment of gathering, and an opportunity to create unforgettable memories. Each bite will bring a smile to the faces of your loved ones, and the enticing aroma will fill the house with warmth and comfort. So, put on your apron, get started, and let yourself be inspired by the flavors of this traditional recipe!

 Ingredients: 1.5 kg of meat - pork, veal or lamb, 120 g of dry white wine, 2 medium heads of garlic, 2 large heads of onion, 75 g of oil, spices: aromatic peppercorns, ground black pepper, dried thyme, bay leaf, crushed red pepper, coriander, salt.