Pork and polenta


This recipe is inspired from a typical Romanian dish, "Pigs’s Alms". In rural areas, it is eaten before Christmas, with friends and relatives that helped with the processing of a slaughtered pig. Traditionally, before eating, a shot of Țuica – a strong plum made spirit – is being served (for adults only).

I changed the traditional recipe quite a bit. Most notably, the meat is not deep fried. I added lemon as well as dill. It is an easy recipe, tastes great and my kids love it! (especially the polenta).

Prepare

(8 minutes)

Pork and polenta – prepare
  • 1.put 1l34fl oz of water to boil
  • 2.grind 1 ts of cumin
  • 3.cut the pork in 1,5-2cm1in cubes, put it in the larger bowl and season with 1 ts of salt and the cumin
  • 4.grind 1/2 red pepper (or blend it) and put it in its bowl
  • 5.chop the onion julienne and put it in the onion bowl
  • 6.cut 1 lemon in half. From one half, cut 4 slices of lemon, about 4mm0.15in thick. Chop them and put them in the lemon bowl, together with 1 tbs of brown sugar. Squeeze over the juice from the rest of the lemon.
  • 7.peel 4 garlic cloves
  • 8.finely chop the dill and put it in the sauce bowl, together with the yogurt. Optionally, you can add 1 ts of mustard. Using a garlic press, smash 2 cloves over the yogurt, add a pinch of salt and mix well to incorporate all ingredients.

Cook

(30 minutes)

00:00meat
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  • put the meat pot on high heat
00:00polenta
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  • put the polenta pot on low heat
  • add the boiling water and 2 ts of salt
  • pour the polenta and gently stir
  • cover with a lid
00:02meat
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  • turn heat to medium
  • add 1 tbs of coconut oil (or other oil/fat you like)
  • add the meat
  • using a garlic press, smash 2 cloves over the meat
00:06meat
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  • stir the meat
  • cover with a lid
00:10meat
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  • turn heat to low
  • add the pepper
  • add the lemon juice (not the chopped bits!)
  • stir
  • cover
00:00polenta
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  • fire out for polenta
  • polenta is done, let it there with the lid off
00:20meat
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  • high heat
  • take off the lid
00:23meat
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  • turn heat to medium
  • add the onions and stir
  • if there is no liquid, add 1/4 cup white dry wine or water and stir well, scrubbing a bit if the meat sticked to the bottom
00:26meat
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  • turn heat to low
  • add the chopped lemon
  • stir
  • put the lid on
00:30meat
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  • fire out
  • leave the lid on and let it rest for 10 minutes.
  • dinner is ready. Well done! Enjoy!

Enjoy

Pork and polenta – plating

Put in plates first for kids so it can cool a bit more. In each plate, add a few tablespoons of polenta and a few tablespoons of meat. The sauce goes well with the polenta. Optionally, add some pickles to the plate.

Enjoy and warn the kids that the polenta can be still hot!

Gallery

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