Traditional Romanian Pig’s Alms (Pomana Porcului)

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Traditional Romanian Pig’s Alms (Pomana Porcului)

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Ingredients

600 g Fat pork leg
300g fresh Sausages
1 head garlic chips
5-6 tablespoons Oil
Cuisine:
    • Medium

    Ingredients

    Directions

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    You can always count on Romanians to offer rich and hearty meals that easily count as comfort food. Some of the most symbolic meals are prepared during winter time.

    One of the most important winter customs in Romania is pig slaughtering. This usually takes place on or after December 20, the day of Saint Ignatius. A variety of foods is then prepared from the pig’s skin, offal and meat, and cooks spend long hours in the kitchen preparing everything.

    This dish is one of the tastiest for the winter holidays. In the countryside, where this dish is indispensable on the Christmas table, people are used to high-fat foods. Pig’s alms has many variations, but the essential thing is that one uses only pork meat. You can choose the neck, thigh or ribs of the animal, depending on your personal preferences. For extra flavor, you can add homemade sausage and a little white wine.

    How to Cook it:

    1. Cut the pork into cubes and the sausages into slices.
    2. Heat the oil in the pan and put in all of the pork.
    3. Stir until browned on all sides, add the sausages and cook in a covered pan until the sauce is reduced.
    4. Grind the garlic and mix it with 100 ml of water.
    5. Put the garlic over the meat and let it boil for a few more minutes.
    6. Serve the pork alms with garlic and hot polenta.
    Pomana Porcului
    Pomana Porcului

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