Peasant platter (2)

Rustic platter with pork, Romanian sunny-side-up eggs, sautéed peas, and polenta

A family lunch can be a special occasion to gather around the table and enjoy dishes cooked with love. Today, I propose a traditional Romanian recipe, full of delicious flavors and textures: a rustic platter with pork in the style of 'pomana porcului', Romanian sunny-side-up eggs, sautéed peas, and, of course, polenta. A perfect combination for a lunch that will delight all your loved ones!

Preparation time: 25 minutes
Cooking time: 1 hour
Total time: 1 hour 25 minutes
Servings: 4

Ingredients

For the 'pomana porcului':
- 600 g pork (preferably shoulder or back for a richer taste)
- 1 glass of white wine (or water, depending on your preference)
- Salt and pepper to taste
- 2 bay leaves
- Oil for frying

For the sautéed peas:
- 300 g peas (fresh or frozen)
- 1 tablespoon oil
- 1 tablespoon butter
- 1 small white onion, finely chopped
- 1 small carrot, grated

For the Romanian sunny-side-up eggs:
- 4 eggs (one egg for each serving)
- 1 tablespoon vinegar (to achieve firm whites)
- A pinch of salt
- A little butter (to flavor them)

For serving:
- Freshly made polenta

Recipe description

1. Preparing the pork

We start with the pork, which will be the star of this dish. Cut the meat into small pieces, about 3-4 cm, for even cooking. In a large pot, heat some oil over medium heat. When the oil is hot, add the meat and brown it on all sides. Browning is essential for achieving a crispy texture and intense flavor.

Practical tip: Do not overcrowd the pot; it is better to fry the meat in batches for proper browning.

Once the meat has a nice crust, add the spices: salt, pepper, and bay leaves. Then, deglaze with a glass of white wine, but be careful! Do not pour all the wine at once. Add it gradually to control the moisture and flavor intensity. Continue cooking over low heat, periodically adding a bit of wine until the meat is tender and well-cooked.

2. Preparing the sautéed peas

While the meat is cooking, we prepare the sautéed peas. In a small pot, place the peas and add enough water to cover them by about a finger's thickness. Add a tablespoon of oil, a tablespoon of butter, the finely chopped onion, and the grated carrot. Let it simmer over low heat, covering the pot with a lid. The peas are ready when the liquid has reduced and the peas are well cooked but not mushy.

Practical tip: If using frozen peas, there is no need to thaw them before cooking. It is better to add them directly to the hot water.

3. Preparing the Romanian sunny-side-up eggs

To achieve the best sunny-side-up eggs, start by placing water in a deeper pot. Add a tablespoon of vinegar and a pinch of salt. When the water starts to bubble (do not wait for it to boil vigorously), gently stir with a spoon to create a whirlpool. Then, carefully crack an egg and place it in the center of the whirlpool. This technique helps the white envelop the yolk, resulting in a perfectly cooked egg.

Practical tip: If you want the eggs to have firmer whites, let them sit in hot water for a few seconds, then remove them with a slotted spoon.

Cook the eggs one at a time, and make sure to salt them at the end. Melt a little butter in a small pot and drizzle it gently over each egg for added flavor.

4. Preparing the polenta

Polenta is a classic accompaniment for this dish. In a pot, add water (about 1 liter) and bring it to a boil. When the water starts to boil, gradually add 250 g of cornmeal, stirring continuously to avoid lumps. Cook the polenta for 20-25 minutes, stirring occasionally, until it becomes creamy.

Practical tip: For creamier polenta, you can add a little milk or sheep cheese in the last minutes of cooking.

Serving

To serve this rustic platter, place the pork on a large serving dish, add the sautéed peas alongside, and top with the sunny-side-up eggs. Don’t forget the polenta! Slices of warm polenta can be placed on plates alongside the other dishes.

Final notes

This platter is not only nourishing but also full of nostalgia, evoking childhood memories and moments spent with loved ones. It is perfect for a Sunday lunch or any occasion when you want to bring the family together.

Frequently asked questions:

1. Can I use chicken instead of pork?
Yes, you can adapt the recipe using chicken, but the taste will be different. Make sure to adjust the cooking time.

2. How long can I keep the food?
The dish can be stored in the refrigerator for up to 3 days in an airtight container.

3. Can this dish be frozen?
Yes, the pork and polenta can be frozen, but the peas are better fresh.

Variations

For a touch of originality, you can add sautéed mushrooms to the pea mixture or use sheep cheese in the polenta. Additionally, a summer salad with tomatoes and cucumbers would perfectly complement this lunch.

Explore this recipe and feel free to add your personal touch! Enjoy your meal!

 Ingredients: For the pig's feast: 600 g of pork, 1 glass of white wine, salt and pepper to taste, 2 bay leaves. For the pea garnish: 300 g of peas, 1 tablespoon of oil, 1 tablespoon of butter, 1 small white onion, 1 small grated carrot. For the Romanian-style fried eggs: 4 eggs (for 4 servings), a little butter, 1 tablespoon of vinegar, a pinch of salt. Serve alongside polenta.