👨‍🍳 作り方

1. 1

   Season the pork cubes generously with salt and pepper.

   💡 プロのコツ: Allowing the pork to come to room temperature before searing helps with even cooking.
2. 2

   Heat vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the pork cubes in batches until browned on all sides. Remove the pork and set aside.

3. 3

   Add the chopped onions and sliced carrots to the pot. Cook, stirring occasionally, until softened and lightly browned, about 8-10 minutes.

4. 4

   Stir in the minced garlic and cook for 1 minute until fragrant.

5. 5

   Return the seared pork to the pot. Add the beef broth, pitted prunes, Krambambula liqueur (or substitute), bay leaves, and allspice berries. Bring to a simmer.

   💡 プロのコツ: If using Krambambula, ensure good ventilation.
6. 6

   Cover the pot, reduce the heat to low, and simmer gently for at least 2 hours, or until the pork is very tender. Stir occasionally.

7. 7

   Remove the bay leaves and allspice berries. Taste and adjust seasoning with salt and pepper if needed. If the sauce is too thin, you can simmer uncovered for the last 15-20 minutes to thicken it.

8. 8

   Serve the stew hot, garnished with fresh chopped parsley. It pairs well with mashed potatoes, buckwheat, or crusty bread.

   💡 プロのコツ: The stew can be made a day in advance; flavors often meld and improve overnight.