Traditional Romanian Pork Greaves and Lard
Pork greaves and lard are popular Romanian foods that are traditionally prepared prior to the holiday season and then enjoyed pretty much throughout the year. Pork is the meat of choice for many Romanians and pork greaves and lard continue to be prepared in many Romanian households, though now you can also buy them in local supermarkets.
It is fairly easy to make pork greaves and lard. The two recipes are really in one because when you make pork greaves, you make, by default, lard.
All you need is pork bacon, salt and a little water. In some part of the country milk is used instead of water, but that’s rather the exception than the rule.
How to Enjoy Pork Greaves
Pork greaves can be used in different foods, but they are mostly enjoyed as an appetizer. They are delicious when served with a slice of bread and sliced onions, or mixed with hot polenta (i.e. mamaliga) and cheese, in an omelet, or you can also make bread with greaves or other dishes depending on your taste and imagination.
Please find below a traditional Romanian pork greaves recipe.
Traditional Romanian Pork Greaves and Lard
Ingredients
- 500 g bacon
- salt
- water
Instructions
- Remove the rind from the bacon and cut it into large square pieces. Traditionally, pigs in Romania are fattened to obtain a bacon with a very high fat concentration. You can really spot by the color – the more whiter the higher the fat concentration.
- Put the meat into a large saucepan or glazed pot and add salt. Remember: an unglazed pot will make the lard rancid!
- Using a wooden spoon, stir slowly over a high heat until the greaves are browned. TIP: if you are afraid of the fat burning, add a little water.
- Remove the greaves with a strainer, leave to cool and then keep in the refrigerator.
- Strain the fat left over from cooking the greaves and put in jars.
- Wait for it to cool and then harden before closing the jars and keeping cool in the pantry (in a dark and dry place) or in the fridge. The leftovers from unstrained greaves can, in time, make the lard rancid.
Notes
Photo credit: Lectii si Arome
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