Cassoeula

下ごしらえ

材料

作り方

手順

1. 1

   Blanch the pork rind in boiling water for 10 minutes, then drain and set aside.

   約10 分

   調理のヒント： Blanching helps tenderize the rind and remove impurities.

2. 2

   Heat the olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat.

   約1 分

3. 3

   Add the pork ribs and pork sausage to the pot and brown them on all sides.

   約8 分

   調理のヒント： Browning adds depth of flavor to the stew.

4. 4

   Remove the browned pork from the pot and set aside.

   約1 分

5. 5

   Add the chopped onion, carrot, and celery to the pot and sauté until softened, about 5-7 minutes.

   約7 分

   調理のヒント： Scrape up any browned bits from the bottom of the pot as you sauté.

6. 6

   Stir in the tomato paste and cook for 2 minutes, stirring constantly.

   約2 分

   調理のヒント： Cooking the tomato paste deepens its flavor.

7. 7

   Pour in the white wine and deglaze the pot, scraping up any remaining browned bits.

   約3 分

   調理のヒント： Allow the wine to reduce slightly before adding other liquids.

8. 8

   Return the browned pork ribs and sausage to the pot, along with the blanched pork rind.

   約1 分

9. 9

   Add the chopped savoy cabbage and vegetable broth.

   約2 分

   調理のヒント： The cabbage will wilt down significantly as it cooks.

10. 10

    Season with salt and black pepper.

    約1 分

    調理のヒント： Taste and adjust seasoning later if needed.

11. 11

    Bring the stew to a boil, then reduce the heat to low, cover the pot, and simmer for at least 2.5 to 3 hours, or until the pork is very tender.

    約2 時間 30 分

    調理のヒント： Stir occasionally to prevent sticking and ensure even cooking.

12. 12

    Remove the lid for the last 30 minutes of cooking to allow some of the liquid to reduce and the flavors to concentrate.

    約30 分

    調理のヒント： If the stew becomes too thick, add a little more broth or water.

13. 13

    Taste and adjust seasoning if necessary before serving.

    約1 分