Carne de porc in zeama de varza (sau mezel de casa) / Pork in brine from sour cabbage (or some sort of a homemade charcuterie)

Iata ca in sfarsit primavara isi face aparitia. De prea mult timp o asteptam (sa va spun un secret-eu o asteptam de prin septembrie sau octombrie!)…
Ne-am apucat de curatenia de primavara. V-ati dat seama ca varza murata nu prea mai are multe zile in camara noastra. Asa ca a trebuit sa minimizam cat s-a putut cantitatea de varza murata risipita. Stiti doar ca mie nu-mi place sa arunc mancarea!
Asa ca am facut o bucata de carne in zeama de varza. Delicioasa! Nici nu stiu de ce mai cumparam sunca si muschi din comert!
Si am sa va spun cum sa faceti si voi acasa asa ceva.

Iata de ce aveti nevoie:
– 1.5 kg carne de porc
– 1.5 l zeama de varza murata
– mix de piper
– patrunjel uscat
– 2-3 catei de usturoi
– cimbru uscat
– foi de dafin
– cuisoare
– coriandru

So, finally spring decided to appear. For so long we’re waiting to come (let me tell you a secret-I was waiting the spring from September-October!)…
We started to clean up as in every spring. You realized that sour cabbage doesn’t have to many days in our pantry. So we had to minimize as much as we could the quantity of wasted sour cabbage. I know that I don’t like to throw away the food!
So I cooked pork in sour cabbage water (or brine-I can’t find a word for this in English). Delicious!I don’t know why we’re buying all those hams and smoked fillet from supermarkets!
I will tell you now how to cook your own pork in sour cabbage water at home.
Here’s what you need:
– 1.5 kg pork
– 1.5 l sour cabbage brine
– mix of pepper
– dried parsley
– 2-3 garlic cloves
– dried savory
– bay leaves 
– coriander

Bucata de carne se pune pe un grill si se rumeneste pe toate partile. Nu adaugam grasime.

We put the pork on a grill and we parch it on all sides. We’re not adding any grease.

Se pune intr-un vas termorezistent, se adauga condimentele, usturoiul si zeama de varza. Se acopera si se introduce in cuptorul preincalzit.

We put the meat into a thermo resistant recipient, we add the condiments, garlic and the brine from the sour cabbage. We’ll cover the recipient and we’ll introduce it into the preheated oven.

Carnea se intoarce pe toate partile in vasul in care fierbe.
Va fi gata in circa o ora, o ora si jumatate. Se scoate din vasul in care a fiert si se pune pe grill. Se rumeneste din nou pe toate partile. Si in sfarsit este gata pentru a fi servita!

The meat will be turned on all sides in the recipient in which it boils. 

 It will be ready in one hour, one hour and half. We take out from the recipient in which it boiled and we put it on the grill again. We’ll parch the meat on all sides. And finally it’s ready to be served!

Se poate servi calda, cu garnitura, salata si ce mai doriti. Se poate servi si rece – ca si mezel. E delicioasa!

It can be served warm, with side dish, salad and whatever you wish. But it can be served also cold – as charcuteries. It’s delicious!
  1. salivez,sigur e foarte frageda si aromata

  2. Craita, multumesc pt vizita! 🙂
    A fost foarte frageda si aromata. Nici nu stiu de ce nu am facut pana acum!

  3. Oau, I have never heard of something like this! I must be delicious! Hmmm, how do you do your sour cabage???

  4. Hei, Anonymus,it's very good indeed!
    Here's a very well explained recipe for canned cabbage:

  5. This looks great! Definitely a great way to use up that cabbage!

  6. Hey, thanks Peggy!It was a good idea, indeed. 🙂

  7. Eu care sunt o carnivora, mi-ai facut o pofta… O zi frumoasa.

  8. Sara&Miki, va invit in vizita! Se gaseste si pentru voi o bucatica. 🙂

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