👨‍🍳 作り方

1. 1

   Heat olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Lightly season the pork cubes with salt and pepper. Brown the pork in batches until golden on all sides, then remove and set aside.

   💡 プロのコツ: Don't overcrowd the pan; brown in batches for better searing.
2. 2

   Add the chopped onion to the pot and sauté until softened and translucent, about 5-7 minutes. Add the minced garlic and optional chili pepper, and cook for another minute until fragrant.

3. 3

   Return the browned pork to the pot. Pour in the white wine and bring to a simmer, scraping up any browned bits from the bottom of the pot. Let it simmer for about 5 minutes to allow the alcohol to evaporate.

4. 4

   Add the diced Jamón Serrano, sliced chorizo, and tomato purée (or crushed tomatoes) to the pot. Stir well to combine. Add the sugar to balance the acidity of the tomatoes.

   💡 プロのコツ: Using a good quality tomato purée will enhance the flavor.
5. 5

   Bring the stew to a gentle simmer, then reduce the heat to low, cover the pot, and cook for at least 35-45 minutes, or until the pork is very tender. Stir occasionally.

   💡 プロのコツ: If the sauce becomes too thick, add a splash of water or broth.
6. 6

   Stir in the peas during the last 5-10 minutes of cooking.

7. 7

   Taste and adjust seasoning with salt and pepper as needed. Serve hot, traditionally with crusty bread for dipping.

   💡 プロのコツ: Carcamusas often tastes even better the next day.