Tocăniță de Porc

Ingredients

• 450 g Pork Shoulder
• 1 pcs Onion
• 3 pcs Garlic
• 2 tbsp Sunflower Oil
• 2 tsp Sweet Paprika
• 0.25 tsp Hot Paprika
• 1 tbsp Tomato Paste
• 1 pcs Bay Leaf
• 1 tsp Thyme
• 300 ml Beef Stock
• 0.75 tsp Black Pepper
• 2.5 tsp Kosher Salt
• 10 g Dill
• 60 g Sour Cream
• 120 g Polenta
• 20 g Butter
• 40 g Telemea
• 650 ml Water

Method

1. Cut {pork_shoulder} into bite-size pieces, then finely dice {onion}, mince {garlic}, and chop {dill} so everything cooks evenly and the sauce stays silky.
2. Heat {sunflower_oil} in a heavy pot over medium-high heat. Pat {pork_shoulder} dry, season with {kosher_salt} and {black_pepper}, then brown in a single layer for deep color, working in batches so it sears instead of steams.
3. Lower to medium heat in the same pot and sweat {onion} with a pinch of {kosher_salt} until soft and translucent. Add {garlic}, then bloom {sweet_paprika}, {hot_paprika}, {tomato_paste}, and {thyme} briefly until fragrant and brick red.
4. Return {pork_shoulder} to the pot, add {beef_stock}, {water}, and {bay_leaf}, then bring to a gentle simmer over medium heat. Cover and braise until the meat is fork-tender and the gravy is glossy; taste and adjust with more {kosher_salt} and {black_pepper}.
5. Bring {water} to a boil in a saucepan over medium heat, season with {kosher_salt}, then rain in {polenta} while whisking to prevent lumps. Cook at a steady bubble, stirring often, until thick, smooth, and pulling from the sides; finish with {butter}.
6. Remove {bay_leaf}, stir {dill} into the hot stew, and let it sit briefly off the heat so the flavors settle without dulling the herbs.
7. Spoon {polenta} onto warm plates, ladle over the stew, and finish with {sour_cream} and crumbled {telemea} for cool tang and creamy contrast.