Pomana Porcului

• servings: 4
• active time: 10 minutes
• total time: 55 minutes

Ingredients

1 kg fresh pork (neck, shoulder, belly, breast, ribs—mixed cuts are best)

200 g pork fat or rind (optional)

For the meat:

1 teaspoon thyme

1/2 teaspoon paprika

Salt and pepper

For the pot:

4–5 garlic cloves

Coarse salt

Ground pepper

2–3 bay leaves

1 teaspoon thyme (if not already added to the meat marinade)

150–200 ml dry white wine (optional but recommended)

2–3 tablespoons oil or lard

Directions

Cut the meat into large chunks (about 4–5 cm), like the traditional version.

Season meat a few hours in advance or overnight.

Heat a large pan or pot and add the lard or oil.

Add the meat and brown it over medium heat until it forms a light crust.

Once browned, add: salt, pepper, bay leaves, thyme, crushed garlic and the white wine (or water, if not using wine).

Cover with a lid and let it cook 30–40 minutes, until the meat becomes tender and juicy.

If you prefer more sauce, add a little hot water.

Taste and adjust salt and pepper at the end.

Notes

Traditionally, pomana porcului is served with: warm polenta, pickles (cucumbers, sauerkraut, red peppers), fresh homemade bread.

Traditionally, pomana porcului is made on the day of the butchering of the pig around Christmas, and the dish is prepared as the first meal using the pork's meat. Therefore, the meat would not be seasoned overnight normally.

Usually served in our house with mashed potatoes, pickles, mujdei (Romanian garlic sauce) and bread.

Nutrition

• Serving Size: 4