Pork roast

Pork 'Pomana Porcului' Roast - A Delicacy for Family Lunches

When it comes to family meals, nothing compares to the aroma and taste of a roast cooked with love. The 'Pomana Porcului' roast is a traditional dish, rich in history, that has brought generations together. Whether it’s for holidays, reunions, or simply a Sunday spent with loved ones, this recipe promises not only to satisfy cravings but also to create unforgettable memories.

Preparation time: 20 minutes
Cooking time: 40 minutes
Total time: 1 hour
Servings: 4

Ingredients:
- 800 g pork (preferably thigh or shoulder)
- 200 ml oil (or lard, for a more authentic taste)
- 250 ml dry white wine
- Water (as needed)
- Spices to taste:
- Salt
- Ground black pepper
- A few bay leaves
- Chopped thyme (fresh or dried)

Sides:
- Warm polenta
- Stuffed bell peppers with red cabbage and cauliflower (or your favorite pickles)

Preparation:

1. Preparing the meat: Start by cutting the pork into suitable pieces, about the size of a fist. This will allow for even cooking, and the meat will be more tender.

2. Searing the meat: In a large pot, pour the oil or lard and let it heat up well. When the oil shimmers, add the pieces of meat one by one, being careful not to overcrowd, to maintain the oil's temperature. Sear them on all sides until golden and appetizing.

3. Add the spices: Once the meat is browned, it’s time to add the spices - salt, pepper, bay leaves, and thyme. Mix well to combine the flavors.

4. Deglaze with wine: Pour the dry white wine over the meat. This step will add a deep flavor and help tenderize the meat. Let it simmer for a few minutes to evaporate the alcohol and intensify the flavors.

5. Stewing the meat: Cover the pot with a lid, reducing the heat to medium. It’s important that the roast does not boil, but stews to achieve a juicy texture. If you notice it drying out, add a tablespoon of water at a time, without drowning the dish.

6. Finishing the dish: After about 30-40 minutes, the meat should be tender and well-cooked. Remove the lid and let any excess liquid evaporate, if necessary.

7. Serving: Once the roast is ready, transfer it to a platter and let it rest for a few minutes. In the meantime, prepare the polenta according to your preferences. Serve the roast alongside warm polenta and stuffed bell peppers with red cabbage and cauliflower, or any favorite pickles.

Practical tips:
- Choosing the meat: Opt for pork with a moderate fat content, such as thigh or shoulder, for a richer flavor.
- The wine: A dry white wine is ideal, but you can experiment with a red wine, depending on your preferences.
- Polenta: Cook the polenta from water and cornmeal, adding salt to taste. You can serve it with cheese and sour cream for added flavor.
- Sides: Instead of stuffed peppers, you can use various types of pickles, such as cucumbers or sauerkraut, which perfectly complement this dish.

Nutritional benefits:
Pork is a rich source of protein, important for building and repairing tissues. It also contains B vitamins, essential for energy metabolism. Polenta, on the other hand, is an excellent source of carbohydrates, providing long-lasting energy.

Possible variations:
If you want a lighter version, you can replace the pork with chicken or turkey. Additionally, for a more intense flavor, experiment with different herbs and spices, such as rosemary or garlic.

Frequently asked questions:
- Can the roast be frozen?
Yes, you can freeze the roast, but it is recommended to portion it beforehand for easier thawing.

- How can I add a smoky flavor?
You can add a few cubes of smoked meat or, alternatively, use a sauce with a smoky flavor.

- What wine do you recommend for pairing?
A dry red wine pairs excellently with pork cooked in this style, but a dry white wine can add a touch of freshness.

This 'Pomana Porcului' recipe is not just a simple dish but a true culinary experience. Each bite will remind you of moments spent with family, traditions passed down through generations, and the joy of sharing delicious meals with loved ones. So, get ready to enjoy a memorable lunch, full of flavor! Bon appétit!