Traditional Romanian Pig’s Alms (Pomana Porcului)
User Reviews
4.9
162 reviews
Excellent
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Prep Time
10 mins
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Cook Time
40 mins
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Total Time
50 mins
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Servings
4 servings
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Course
Main Course
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Cuisine
Romanian
Traditional Romanian Pig’s Alms (Pomana Porcului)
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Traditional Romanian Pig’s Alms is a pork-based dish featuring cubed pork and fresh sausages cooked with garlic and oil until richly browned and tender. The recipe emphasizes infusing the meat with garlic water to add a sharp, savory flavor. This hearty dish is often served with hot polenta and pickled vegetables, making for a rustic meal with layered textures and complementary acidity.
Description
The Traditional Romanian Pig’s Alms (Pomana Porcului) combines pork cuts, including neck, leg, spare ribs, or fatty bacon, with fresh pork sausages cooked in neutral oil or lard. The pork is cut into cubes and browned thoroughly before adding sliced sausages. The covered pan allows the ingredients to cook until the sauce reduces and flavors concentrate. Garlic is crushed and mixed with water, then poured over the meat to simmer briefly, enriching the dish with a pungent, aromatic element. Serving this dish alongside warm polenta and pickled vegetables balances the rich meatiness with creamy and tangy sides, creating a well-rounded meal that highlights traditional Romanian flavors.
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Ingredients
- 600 g pork pork neck, leg, spare ribs, fatty bacon can be used, meat
- 300 g pork sausages fresh
- 1 head garlic cloves
- 5-6 tablespoons neutral cooking oil or lard, generic cooking oil
Instructions
- Cut the pork into cubes and the sausages into slices.
- Heat the oil in the pan and put in all of the pork.
- Stir until browned on all sides, add the sausages and cook in a covered pan until the sauce is reduced.
- Grind the garlic and mix it with 100 ml ( about ½ cup) of water.
- Put the garlic over the meat and let it boil for a few more minutes.
- Serve the pork alms with garlic, hot polenta and pickled vegetables.
Genuine Reviews
User Reviews
Overall Rating
4.9
162 reviews
Excellent
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