Recipe by Len in Bucharest, Romania
This is something very simple based on a traditional Romanian food called "pomana porcului" which is made from the initial meat when you cut the pig in a traditional farm.
Top Review by superbuna
This "memorial meal" for the pig is great, and needs only some salt & pepper, mamaliga, and a wedge of fermented cabbage (varza) to complete it. Good eats! Thanks for posting. Now where's the smoked sausage?
Directions See How It's Made
- Cut the pork meat in small pieces.
- Fine cut the garlic.
- Heat the oil.
- Add the meat and wait until 99% done.
- Add the garlic and stir until the garlic is brown. Depending of how much you brown the garlic it might loose completely the specific smell so it's a question of trial and error. I always end up wondering where all the garlic has gone.
- Serve hot with polenta.