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Prep Time: 10 Minutes Cook Time: 1 Minutes |
Ready In: 11 Minutes Servings: 8 |
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This is a classic Romanian dish in the winter time. It is most commonly served in December when people have butchered a pig and want to cook the fresh meat. It is still great with meat from the supermarket though. Serve this with mamaliga which is a Romanian cornmeal mush like polenta. Ingredients:
2 lbs pork butt, cubed. (make sure that there is some fat) |
1 cup water |
2 onions, chopped |
1 cup red wine |
1 teaspoon thyme |
1/2 teaspoon rosemary |
salt and pepper |
2 tablespoons tomato paste |
1 teaspoon paprika |
5 garlic cloves, minced |
Directions:
1. Place the pork and the water in a large pot. Cover the pot and begin to cook over medium low heat.
2. Stir occasionally, making sure that the meat doesnt burn. Cook for about 45 minutes.
3. Add the onions, wine, and tomato paste. Lower heat and cook for about a half hour, or until pork is tender and onions are soft.
4. Add all of the seasonings except for the garlic. Cook for another 15 minutes.
5. Add garlic, cook for five minutes and serve. Great with mamaliga/polenta.
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