Pork and Green Beans in a Cauldron – A Simple 5 – Ingredient Dinner
An authentic taste, cooked with patience and love, under the open sky.
Pork and Green Beans in a Cauldron
Course: Lunch, Dinner, MainCuisine: RomanianDifficulty: Easy5
servings25
minutes1
hour15
minutes270
kcal1
hour40
minutesWhen I received the theme “Dinner from 5 ingredients,” my mind went straight to the kind of food that doesn’t need too much explaining. The kind that smells like fire, summer, garden, and childhood.
Don’t forget — you can also find the full recipe on Chef Adrian Hadean’s blog, alongside many other delicious dishes.
Pork and Green Beans in a Cauldron — it could just as well be the title of a story, not just a recipe. Because sometimes, a handful of ingredients brought together under an open sky and surrounded by loved ones becomes more than just a meal — it becomes a memory.
I cooked everything slowly in a cauldron, at home, in the countryside. Not over a wood fire this time — a touch of modern convenience never hurts. But still, in the open air.
The scent of butter and fresh meat drew the curiosity of our neighbors, who couldn’t help but sneak a peek over the fence to see what was going on.
At first, I had envisioned the recipe differently, but as it happened, I was visiting my parents when I decided to make it — and I was lucky enough to have fresh pork, straight from our own backyard. I instantly knew it couldn’t go wrong.
I cooked it the way I was taught: respecting the ingredients, appreciating simplicity, with the final taste already in mind and a generous heart in every step.
Ingredients
1.4 kg (3 lbs) pork (preferably with a bit of fat, for flavor and tenderness)
450 g (1 lb) green beans (fresh if in season, but frozen works just as well)
5 medium ripe tomatoes
100–130 g (7–9 tbsp) butter (adjust to taste and richness desired)
4–5 garlic cloves (or more, for a stronger flavor)
Salt and pepper, to taste
Water – just enough to aid the initial simmering process
Note: salt, pepper, and water aren’t counted among the 5 key ingredients — they’re essential basics in any good recipe.
Directions
- The cauldron story continues below, with all the necessary ingredients and steps. I warmly invite you to follow along.
- The story begins…
As with any recipe, everything starts with preparing the ingredients. I cut the pork into evenly sized pieces and seasoned it with coarse salt and freshly ground black pepper. The tomatoes and garlic were simply sliced, and since I used frozen green beans, there was no need for any extra prep. - Lighting the fire…
In a well-heated cauldron, I cooked the pork pieces in butter, making sure to sear them gently on all sides.
What amazing aromas rose from the pot and filled the entire yard!
If you choose to cook outdoors, keep in mind that an open flame behaves differently than a stove burner. Left unattended, the meat can burn quickly — so a watchful eye (and a wooden spoon) are essential. - Let the simmering begin…
A gentle breeze made the flame beneath the cauldron flicker on and off with every passing second. Meanwhile, the meat had browned beautifully and was ready for the next step.
I poured in just enough water to cover it, placed the lid on, and let it simmer slowly.
Along the way, I added more water whenever needed, until the meat was thoroughly cooked — tender and melt-in-your-mouth soft. - Bringing the flavors together…
Over the tender meat in the cauldron, I added the rest of the ingredients: tomatoes, green beans, and garlic.
I poured in just enough water to partially cover everything, then let it all simmer gently until the vegetables were cooked to our liking. - Serving
I chose to keep the rustic charm, just as I remember it from childhood. Pork and green beans cooked in a cauldron look absolutely wonderful when served in clay bowls — just like in the old days, when food was more than nourishment, it was a celebration.
If you’d like, and have them on hand, a side of pickled vegetables and a sprinkle of fresh parsley will perfectly complement this simple yet flavorful dish. - I hope you try the recipe and enjoy the simple taste of a cauldron-cooked dinner, just like we did.
Tip: You can choose whether you want the dish to have more or less sauce.
This time, everyone agreed: a reduced and flavorful dish is all we needed! - You may not have a cauldron, you may not have a garden, but with the right ingredients and a touch of patience, that “homemade” taste can reach anywhere.
If you make it, I’d love to hear how it turned out – good stories are meant to be shared, especially when they come with the smell of food!
Enjoy your meal and may your days be peaceful, with warm food and loved ones close by.
With love,
Ely 💚
