Cassoeula

备料

配料

做法

分步操作

1. 1

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

   约 10分钟

   烹饪提示： 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.

   约 1分钟

3. 3

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

   约 8分钟

   烹饪提示： Browning adds depth of flavor to the stew.

4. 4

   Remove the browned pork from the pot and set aside.

   约 1分钟

5. 5

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

   约 7分钟

   烹饪提示： 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.

   约 2分钟

   烹饪提示： Cooking the tomato paste deepens its flavor.

7. 7

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

   约 3分钟

   烹饪提示： 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.

   约 1分钟

9. 9

   Add the chopped savoy cabbage and vegetable broth.

   约 2分钟

   烹饪提示： The cabbage will wilt down significantly as it cooks.

10. 10

    Season with salt and black pepper.

    约 1分钟

    烹饪提示： 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.

    约 2小时 30分钟

    烹饪提示： 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.

    约 30分钟

    烹饪提示： If the stew becomes too thick, add a little more broth or water.

13. 13

    Taste and adjust seasoning if necessary before serving.

    约 1分钟