👨‍🍳 作り方

1. 1

   Pat the pork cubes dry with paper towels and season generously with salt and pepper.

   💡 プロのコツ: Drying the pork helps it brown better.
2. 2

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

   ⏱️ 10-15 minutes
3. 3

   Add the sliced onions to the same pot and cook until softened and lightly browned, about 8-10 minutes. Add minced garlic and cook for another minute until fragrant.

   ⏱️ 10 minutes

   💡 プロのコツ: Scrape up any browned bits from the bottom of the pot.
4. 4

   Stir in the tomato paste and cook for 1-2 minutes until it darkens slightly. If using red wine, pour it in and scrape the bottom of the pot to deglaze, letting it simmer for a minute.

   ⏱️ 3 minutes
5. 5

   Add the crushed tomatoes, bay leaf, and chili flakes (if using). Return the browned pork to the pot. Season with salt and pepper.

   💡 プロのコツ: Taste and adjust seasoning as needed.
6. 6

   Bring the mixture to a simmer, then reduce heat to low, cover, and cook for at least 1 hour to 1 hour 30 minutes, or until the pork is very tender.

   ⏱️ 1 hour 30 minutes

   💡 プロのコツ: Stir occasionally to prevent sticking. Add a splash of water or broth if the stew becomes too dry.
7. 7

   Stir in the chopped fresh cilantro, parsley, and basil during the last 5-10 minutes of cooking.

   ⏱️ 10 minutes
8. 8

   Remove the bay leaf before serving. Serve hot, perhaps with Georgian bread or rice.