Traditional Romanian Pork Greaves and Lard
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
2 servings
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Course
Main Course
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Cuisine
Romanian
Traditional Romanian Pork Greaves and Lard
Description
This recipe for Traditional Romanian Pork Greaves and Lard starts by removing the rind from bacon and cutting it into large squares, selecting bacon with a high fat content for best results. The meat is cooked slowly in a glazed pot with added salt, stirred over high heat until the greaves become browned and the fat renders.
To prevent the fat from burning during cooking, a little water may be added if necessary. After cooking, the greaves are removed with a strainer and cooled before refrigeration. The leftover fat is strained and poured into jars to solidify.
The rendered lard hardens once cooled and is stored either in a cool pantry or refrigerator, where it can be used for cooking or preserving other foods. The process relies on traditional techniques to yield crispy pork greaves and clear lard, a staple in Romanian cuisine.
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
User Reviews
Overall Rating
4.9
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