Traditional Cauldron Pomana Porcului | Tender and Golden-Brown
(0)
Under an hour
Sezamo
O mâncare emblematică a bucătăriei românești tradiționale: bucăți suculente de ceafă și fleică de porc rumenite încet în untură, înăbușite cu vin alb, usturoi și cimbru, servite cu mămăligă aburindă.
Ingredients
Preparation method
Meat preparation and browning
Cut the pork neck and pork belly into medium bite-sized cubes (about 3-4 cm). Pat the meat pieces dry with paper towels so they brown nicely.
Heat the pork lard in a cast-iron cauldron or heavy-bottomed pot over medium-high heat. Add the pork belly pieces first, letting them render their fat for a few minutes.
Add the pork neck cubes as well. Brown the meat on all sides for 10-15 minutes, stirring occasionally, until an appetizing golden crust forms.
Chef's tip
For a complete traditional flavor experience, serve the pomana porcului with creamy garlic sauce (mujdei) and assorted pickles (pickled green tomatoes or pickled cucumbers).
If the sauce reduces too quickly during simmering before the meat is fully tender, add 50-100 ml of warm water and continue simmering.
25 min
Under an hour
