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Pig alms

Pig alms


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Wash the piece of meat, dab with napkins with excess water, then cut into cubes appropriately large or according to preference.

Put a cast iron pot / pan on the fire to heat then add the pieces of fat first. Leave until lightly browned and leave the lard. Then add the rest of the pieces of meat and let them harden. At some point they will leave the sauce and let it boil in their own juice.

Peel an onion and chop finely. Put the onion over the meat, add the paprika, mix well and let it continue to boil with the lid on. Whenever necessary, add a little hot water and let it boil. Meanwhile, add salt to taste and simmer in the sauce and salt. The cooking time lasts depending on the meat.

Meanwhile, fry the sausage separately and prepare the polenta.

When they are all ready, serve with great appetite, but first drink a can of tuica: D.

Serve with good bellows cheese and favorite pickles.

Good appetite!


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 cleaned 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.


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PIG ALTAR recipe. This is how you prepare the most delicious pork alms!

PIG ALTAR recipe. This is how you prepare the most delicious pork alms!

PIG OWN recipe: After cutting 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 golden brown on all sides, add the sausages and simmer in a covered bowl until the sauce is reduced.


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 & stuffed, 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 let it simmer until it softens. 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 helpers 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?


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 & stuffed, 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 let it simmer until it softens. 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 salt 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 is boiling, 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 detail 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?


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

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

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 golden brown on all sides, add the sausages and simmer in a covered bowl until the sauce is reduced.


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 & stuffed, 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 let it simmer until it softens. 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 helpers 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 & # 821780 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?


PIG ALTAR recipe. This is how you prepare the most delicious pork alms!

PIG ALTAR recipe. This is how you prepare the most delicious pork alms!

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 ALTAR recipe: This food 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 golden brown on all sides, add the sausages and simmer in a covered bowl until the sauce is reduced.


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

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

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 ALTAR recipe: This food 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 golden brown on all sides, add the sausages and simmer in a covered bowl until the sauce is reduced.


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

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

PIG OWN recipe: After cutting 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 ALTAR recipe: This food 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 has many forms of preparation, 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 golden brown on all sides, add the sausages and simmer in a covered bowl until the sauce is reduced.


Video: Clover (February 2023).