Pomana Porcului

Pomana Porcului is a dish that contains a lot of pork meat parts. This is a traditional dish and it taste so good. It is so easy to make and it will feed you for a couple of days.

My parents-in-law used to grow a pig in their garden. They fatten it until it is ready to be butchered before Christmas Eve. Now some of you may be sensitive about it, but back then it was part of feeding your family for a long period of time.

Almost all of the parts are used or preserved for many different dishes and as a source of protein. They made sausage out of it and even smoked their own meat. Now they don’t buy a pig anymore, since the kids moved out, but to this day they still smoke their own meat.

I don’t expect you to smoke your meat, but you will need to add a smoked meat part for the flavor of Pomana Porcului.

Pomana Porcului Ingredients

Pork shoulder: I like the marbling from this meat piece, since fat is necessary for this dish and adds additional flavor to this dish.

Sirloin Pork Roast: You can pick this Sirloin Pork Roast, if you don’t have pork shoulder available.

Pork Tenderloin: I use a smoked version of this tenderloin. It is a pretty lean meat, which will go tough, if you overcook it.

Sausage: I use half uncooked fresh sausages and half smoked sausages for Pomana Corcului.

Pomana Porcului

Print Recipe

A traditional Romanian dish made for Christmas time or for any other occasions. I have often eaten it on birthdays and grills.

• Author: Jessica
• Prep Time: 10
• Cook Time: 40
• Total Time: 50 minutes
• Yield: 12 portions 1x
• Category: European
• Method: Pot
• Cuisine: Romanian

Ingredients

Units MUS Scale 1x2x3x

• 500 g pork shoulder or Sirloin Roast
• 250 g pork tenderloin
• 4 smoked pork sausages
• 4 fresh sausages
• 5 cloves garlic
• 200 ml red wine
• 100 ml oil or pig fat

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Instructions

1. Peel your garlic and slice them thin. Set aside for later.
2. Cut your raw sausage into 3 parts. They should be big chunks. put them in a bowl, since you want to start with your non smoked meat.
3. Cut your other meat into big chunks and set aside.
4. The smoked meat will be added a little later, since it partly cooked through and doesn’t require as much cooking time.
5. In a large pot pour in your oil or pork fat. Once it is heated up add your raw meat and sausages. Cook for about10-15 minutes.
6. Add your smoked meat and sausages and cook for 10 minutes.
7. Add your thinly sliced garlic and add your red wine.
8. Cook for another 15-20 minutes and serve with Mamaliga (Polenta) or a salad.