Pomana porcului with polenta

Name: Pomana porcului with polenta
Ingredients: 500 g pork shoulder; 30 ml oil; 50 g smoked pork ribs; 1/2 teaspoon ground pepper; 1/2 teaspoon smoked paprika; 200 ml vegetable or pork stock; 4 garlic cloves; 1 teaspoon dried thyme; 125 g smoked sausages; 100 ml white wine; 1/2 teaspoon salt; 1200 ml water; 1 teaspoon salt; 300 g cornmeal; 15 g butter

Meat - Pomana porcului with polenta by Sidonia K. - Recipia

Pomana porcului with polenta, a Romanian pork dish, brings together browned pork cubes, sausages and smoked pork ribs, then finishes in the oven with garlic and white wine. The meat sits in a little sauce, and the polenta gathers it up on the plate, like pork tochitură with polenta. I cut the polenta into thick slices and arrange them beside the meat. Prep: 20 minutes. Cook: 78 minutes. Total time: 98 minutes. Serves: 3. About 1130 kcal and 50 g protein per serving.

Ingredients

500 g pork shoulder
30 ml oil
50 g smoked pork ribs
1/2 teaspoon ground pepper
1/2 teaspoon smoked paprika
200 ml vegetable or pork stock
4 garlic cloves
1 teaspoon dried thyme
125 g smoked sausages
100 ml white wine
1/2 teaspoon salt
1200 ml water
1 teaspoon salt
300 g cornmeal
15 g butter

Preparation

1. Pat the meat dry with paper towels, trim away the membranes and cut the meat and smoked pork ribs into small, as-even-as-possible cubes. 2. Peel the garlic and slice it. Cut the smoked sausages into pieces. 3. Heat 30 ml oil in a deep skillet or heavy pot for 2 minutes, until it glistens. Add the pork, cover and brown for 8 minutes, turning the cubes until they are browned on both sides. 4. Add the pork ribs, pepper, smoked paprika and vegetable or pork stock. Cover and simmer for 10 minutes, until the liquid is gently bubbling. 5. Take the pot off the heat and add the garlic, thyme, sausages and white wine. Put the pot in an oven preheated to 180°C and cook for 30 minutes, until the meat is tender. 6. Season the meat with 1/2 teaspoon salt at the end. 7. When you put the pot of meat in the oven, bring the water to a boil with 1 teaspoon salt. Boil it for 8 minutes, until it starts bubbling, then add the cornmeal all at once and stir carefully. Cook the polenta for 20 minutes, stirring, until it pulls away from the sides of the pot. Stir in the butter.

Notes

Pork shoulder with a thin strip of fat works well here; large cubes may need more time in the oven. The pork ribs and sausages can make the sauce salty, so taste it before adding the salt at the end. The wine goes in uncooked; for an alcohol-free version, replace the 100 ml with 100 ml stock. Use a heavy pot that can go in the oven or transfer the meat to an ovenproof dish. Store the dish in a sealed container in the fridge for up to 3 days. Serve with roasted peppers and dry white wine; start the polenta when the pot goes in the oven so it does not sit in the pot for long and firm up. If you leave out the sausages, replace them with another 125 g pork.