Pork Fry with Onions and Paprika (Pomana Porcului)
Pomana porcului Say it: poh-MAH-nah por-KOO-looy
Pomana porcului—literally 'the pig's alms'—is a rustic Romanian pork fry traditionally made after the family pig slaughter and shared with neighbors. Cubes of fatty pork are browned with onions, garlic and sweet paprika, then simmered with a little wine until tender and glossy. It is hearty, savory and warmly paprika-scented, with a rich sauce that soaks into creamy mămăligă. Served with pickles, it is a cold-weather communal dish that turns simple ingredients into a generous, deeply satisfying meal.
Pork Fry with Onions and Paprika (Pomana Porcului)
Pomana porcului
Pronounced poh-MAH-nah por-KOO-looy
- Serves
- 4
- Prep
- 20 min
- Cook
- 40 min
- Total
- 1 hr
- Level
- Easy
Also nut-free and egg-free.
Allergens: none of the major allergens in the listed ingredients. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
For the pork
For the polenta
Method
Pat the pork shoulder and pork belly dry with paper towels, then season with the salt and pepper. Let them sit at room temperature while you prepare the onions and garlic.
Heat the lard in a large heavy skillet or Dutch oven over medium-high heat. Brown the pork in two batches, turning occasionally, until deeply golden on all sides, 6–8 minutes per batch; transfer to a plate.
Lower the heat to medium and add the onions to the same pan. Cook, scraping up the browned bits, until soft and golden, 8–10 minutes. Stir in the garlic and paprika and cook for 30 seconds, just until fragrant; do not let the paprika burn.
Return the pork and its juices to the pan. Add the wine, water and bay leaf, bring to a gentle simmer, then cover and cook for 20 minutes. Uncover and simmer for 10–15 minutes more, until the pork is tender and the sauce is glossy and slightly thickened.
While the pork simmers, bring 4 cups (960 ml) water and 1 tsp (5 g) salt to a boil in a heavy saucepan. Whisk in the cornmeal in a thin stream, reduce the heat to low and cook, stirring often, until very thick and pulling away from the sides, 25–30 minutes.
Remove the bay leaf, taste the pork and adjust salt and pepper. Spoon the pork and sauce over the hot polenta and serve immediately.
Regional variants
Some households add cubed pork liver, heart or kidney to the pan with the shoulder and belly, browning them together for a richer, more old-fashioned version.
Cook's notes
- Brown the pork in batches so it sears rather than steams; crowding the pan makes the meat pale and tough.
- Add the paprika only for the last 30 seconds of cooking the onions, as it burns quickly and turns bitter.
- If the sauce looks thin, simmer uncovered for a few extra minutes until it coats the pork in a glossy layer.
Serve with
Creamy mămăligă, pickled cucumbers or sauerkraut, and a dry white wine.
Make ahead and storage
Store the pork in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of water; make the polenta fresh.
