Pork with Sauerkraut (Pomana Porcului)
Every time after we slaughter the pig, grandma prepares this dish for everyone who helped - neighbors and family. Of course, she also prepared in advance some cabbage rolls, sweet bread (cozonac), and walnut crescent rolls, but Pomana Porcului (The Pig's Blessing) was the star of the meal. The next day I also made this dish at home, so I have two sets of photos - the difference is that I used only lean meat, while grandma used meat with fat.
Ingredients
600 g pork
600 g sauerkraut
150 ml tomato juice
1/2 teaspoon sweet paprika
salt, pepper
2 tablespoons lard
How to prepare pork with sauerkraut (pomana porcului)
- Cut the meat into cubes. Fry it in melted lard. Fry over high heat until it changes color and browns slightly.
- Add the sauerkraut cut into thin strips and sauté for 10 minutes, stirring often. Add ground black pepper, a little sweet paprika, stir, then add the tomato juice and enough water to cover the cabbage.
- Continue simmering with the lid on for 1.5 hours. Check occasionally and if the liquid has reduced too much, add more hot water. The cabbage should be soft and the meat well done after this time.
- Serve plain or with sour cream if you prefer.
Frying the meat
Adding sauerkraut and seasonings
Pork with Sauerkraut (Pomana Porcului)
Pomana porcului at grandma's - adding cabbage
It's ready!
Serve!
