Entree: Moldova – Friptură de Porc (Traditional Moldovan roast pork seasoned with garlic, caraway, and bay served with pan juices)

Serving Size: 6

Approximate Time

Prep 25 min

Cook 3 hrs

Additional 15 min

Total 3 hrs 30 min

Ingredients

- 1 bone-in pork shoulder, approx. 4 lb (1.8 kg)
- 2 tbsp (30 ml) vegetable oil
- 2 tbsp (30 g) kosher salt
- 2 tsp (4 g) freshly ground black pepper
- 6 garlic cloves, minced (about 18 g)
- 1 tbsp (6 g) caraway seeds, crushed lightly
- 2 bay leaves
- 2 large onions, coarsely sliced, approx. 16 oz (450 g)
- 1/2 cup (120 ml) dry white wine (or 1/2 cup / 120 ml water)
- 1 cup (240 ml) chicken or vegetable stock
- 1 tsp (5 g) sugar (optional, to balance acidity)
- 2 tbsp (8 g) chopped fresh parsley for garnish

Instructions

1. Remove the pork from the refrigerator 30 minutes before cooking to come closer to room temperature. Preheat oven to 300°F (150°C). Pat the pork dry. Mix salt, pepper, minced garlic, and crushed caraway seeds into a paste and rub all over the pork, pressing into any scored skin or fat. Tuck bay leaves around the roast.
2. Heat 2 tbsp (30 ml) oil in a heavy ovenproof roasting pan or Dutch oven over medium-high heat. Sear the pork on all sides until deeply browned, about 3–4 minutes per side. Transfer the pork to a plate.
3. Add sliced onions to the pan and sauté 5–7 minutes until softened and beginning to caramelize. Pour in white wine to deglaze, scraping up browned bits, then add the stock and sugar if using.
4. Return the pork to the pan, fat side up. Cover the pan with a lid or tightly with foil and roast at 300°F (150°C) for 2 to 2 1/2 hours, until the meat is tender and a thermometer reads about 185°F (85°C) in the thickest part.
5. Increase oven temperature to 425°F (220°C). Remove the cover and roast 15–20 minutes more to crisp the exterior and render the fat. Remove pork to a cutting board and let rest 15 minutes.
6. While the pork rests, place the roasting pan on the stovetop over medium heat. Simmer the pan juices and onions until reduced to a saucy consistency, adjust seasoning with salt and pepper, and strain if desired.
7. Slice the pork and serve with the pan sauce spooned over, garnished with chopped parsley.