Pig alms

Servings: 4

Preparation time: less than 60 minutes

RECIPE PREPARATION Pig alms:

Cut the bacon and meat into pieces. Peel the garlic and grind it. Melt the bacon in a little oil. When the jumari have been made, they are removed from the tuci. Remove half of the resulting amount of lard and fry the pieces of meat for about 25 minutes. In the first 15 minutes, cover the meat with a lid. After 15 minutes, add the garlic and salt and leave the batter uncovered. After 2 minutes, quench it with wine and leave it to fry. Serve with polenta and pickles. Good appetite!


This is how the best Pork Alms & # 8230 is prepared

After cutting the pork, you can prepare a pork alms with garlic, to celebrate the coming of the winter holidays. It is the perfect recipe, as it is prepared in Bucovina!

This food is one of the tastiest during the winter holidays.

In Bucovina, where this dish is indispensable for the Christmas meal, people are used to high-fat foods.

Pork alms has many cooking options, but it is essential that only pork is used.

You can choose the neck, pulp or chest of the animal, depending on personal preferences. For extra flavor, you can add homemade sausages and a little white wine.

What you need for pig alms:

600 g slightly fatty pork leg

How to prepare pork alms:

Cut the pork into cubes and the sausages into rounds. Heat the oil in the pan and put the meat.

Stir until browned on all sides, add the sausages and cook in a covered bowl until the sauce is reduced.

Grind the garlic and mix it with 100 ml of water. Put the garlic over the meat and let it boil for a few more minutes.


This is how the best Pork Alms & # 8230 is prepared

After cutting the pork, you can prepare a pork alms with garlic, to celebrate the coming of the winter holidays. It is the perfect recipe, as it is prepared in Bucovina!

This food is one of the tastiest during the winter holidays.

In Bucovina, where this dish is a must for Christmas, people are used to high-fat foods.

Pork alms has many cooking options, but it is essential that only pork is used.

You can choose the neck, pulp or chest of the animal, depending on personal preferences. For extra flavor, you can add homemade sausages and a little white wine.

What you need for pig alms:

600 g slightly fatty pork leg

How to prepare pork alms:

Cut the pork into cubes and the sausages into rounds. Heat the oil in the pan and put the meat.

Stir until browned on all sides, add the sausages and cook in a covered bowl until the sauce is reduced.

Grind the garlic and mix it with 100 ml of water. Put the garlic over the meat and let it boil for a few more minutes.


Pork alms with homemade sausages

The sausages are cut into slices about the same size as the pieces of meat.

Heat oil in a saucepan and fry the pieces of meat.

They harden well on both sides.

Add the paprika, cover with a lid and simmer in the sauce until all the water has evaporated and the pieces of meat are fried.


Grind the garlic and dilute with saucepan.

Add over the fried meat.

Leave it on the fire for another 2-3 minutes, then it can be served with polenta.


Pork alms with homemade sausages

The sausages are cut into slices about the same size as the pieces of meat.

Heat oil in a saucepan and fry the pieces of meat.

They harden well on both sides.

Add the paprika, cover with a lid and simmer in the sauce until all the water has evaporated and the pieces of meat are fried.


Grind the garlic and dilute with saucepan.

Add over the fried meat.

Leave it on the fire for another 2-3 minutes, then it can be served with polenta.


Pork alms with homemade sausages

The sausages are cut into slices about the same size as the pieces of meat.

Heat oil in a saucepan and fry the pieces of meat.

They harden well on both sides.

Add the paprika, cover with a lid and simmer in the sauce until all the water has evaporated and the pieces of meat are fried.


Grind the garlic and dilute with saucepan.

Add over the fried meat.

Leave it on the fire for another 2-3 minutes, then it can be served with polenta.


1. Pig alms is meant to be a meal of gratitude because we have been helped to cut the pig by a relative, a neighbor, a friend or all together. To get enough aid, choose 2 kg of meat of all categories, cut large mouthfuls and put in a saucepan, fried. The meat must be varied & # 8211 piece, breaded and fatter- able to leave lard, fat, because we will not use oil. After the meat has been covered in heat, stir to add a little color and then add a cup of water. We give it a high salt powder, put a lid on the pan and leave it on the right heat to soften. From time to time, we check and stir so that it doesn't drop at all and stick. If the water has dropped and the meat has not yet softened, add some more water.

2. We clean 2 heads of Romanian garlic, we crush the puppies with a little salt and we make a peasant mujdei, from the long one with water. In a cauldron we put salted water, a cornmeal powder and when it starts to boil we put the cornmeal at most yellow and work a fluffy polenta. During this time the aids almost finished cleaning, cutting, sorting, carrying the meat. The ham is chosen, a part of the rind is peeled and given salt, the fat goes to the scallops and lard, the organs to the mats, the knobs and the drum, one leg goes to the brine and then smoked to the ham, etc.

3. The meat is ready, the sauce is ready, the polenta is turned upside down and covered with a towel. We are still waiting for the brandy that is already on the fire, with pepper, some cloves and some walnut kernels. In addition to leaving the aromatic oil in the brandy, the walnut kernel also becomes a good gastric bandage. Until the brandy boils, quickly go down to the cellar and take out a large and sufficient bowl with assorted pickles: gogonele, cucumbers, beets, celery, carrots, cabbage, peppers.

4. When all the meat has been put well and only a few noisy chickens are left after the pig, all the deserving ones eat the pig's alms and drink a cup of boiled brandy. I won't go into details about how to make mujdei, polenta, pickles and meat. Everyone is doing well.

That's what I remember about the pig alms eaten over the years, and the pleasant memory urges me to try, later, a pale replica of the alms, even in two weeks or two decades. To end this alms optimistically and cheerfully, I am waiting for you to tell me what you have chosen: love, dishes or alms?


Pork alms with homemade sausages

The sausages are cut into slices about the same size as the pieces of meat.

Heat oil in a saucepan and fry the pieces of meat.

They harden well on both sides.

Add the paprika, cover with a lid and simmer in the sauce until all the water has evaporated and the pieces of meat are fried.


Grind the garlic and dilute with saucepan.

Add over the fried meat.

Leave it on the fire for another 2-3 minutes, then it can be served with polenta.


PIG OTHER recipe. This is how you prepare the most delicious alms of the pig!

PIG OTHER recipe. This is how you prepare the most delicious alms of the pig!

PIG OWN recipe: After you cut the pork, you can prepare a pork alms with garlic, to celebrate the coming of the winter holidays.

SOURCE: REALITATEA.NET

AUTHOR: REALITATEA.NET

PIG OTHER recipe: This dish is one of the tastiest during the winter holidays. In the country, where this dish is not absent from the Christmas table, people are accustomed to high-fat foods. Pork alms have many options, but the essential thing is that only pork is used. You can choose the neck, thigh or chest of the animal, depending on your personal preferences. For extra flavor, you can add homemade sausages and a little white wine.

PIG alms recipe: What you need for pork alms:
600 g low-fat pork leg
300 g fresh sausages
1 head of garlic
5-6 tablespoons oil

PIG OWN recipe: How to prepare pork alms:
Cut the pork into cubes and the sausages into slices. Heat the oil in the pan and put the meat. Stir until browned on all sides, add the sausages and cook in a covered bowl until the sauce is reduced.


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Bonus recipe: Pork alms in Gorj

  • 600 g pork neck
  • 500 g spleen
  • 400 g liver
  • 300 g rind
  • 100 g lard
  • 300 g meatballs
  • 2 kidneys
  • 5 heads of garlic
  • 100 ml white wine
  • salt
  • sweet Boya
  • pepper

From the peeled and crushed garlic, prepare the very concentrated juice. Wash all the pork entrails well and fry the meat in hot lard, then cut them into suitable pieces. Then match the taste of salt, pepper, paprika and pour the wine and garlic sauce. Bring to the boil for a few more minutes and wait for the polenta to boil and the brandy and wine to boil. It's a treat, especially if it's cold outside.


Video: 4K EPIC PIG ALMS. POMANA PORCULUI. OUTDOOR COOKING IN NATURE ASMR (November 2021).