Entree: Romania – Banat – Friptură de porc (Seasoned pork roast pan-roasted or oven-roasted until browned with pan juices or gravy)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 1 hr 15 min

Additional 10 min

Total 1 hr 45 min

Ingredients

- 2.5 lb (1.1 kg) boneless pork shoulder or leg, trimmed
- 1 tbsp (15 ml) vegetable oil or lard
- 2 tsp (10 g) kosher salt
- 1 tsp (2 g) freshly ground black pepper
- 1 tbsp (7 g) sweet Hungarian paprika
- 6 garlic cloves, thinly sliced
- 1 large onion, thinly sliced (about 8 oz / 225 g)
- 2 bay leaves
- 1 sprig fresh rosemary or 1/2 tsp (1 g) dried rosemary, crushed
- 1 cup (240 ml) dry white wine or chicken stock
- 1 cup (240 ml) water or additional stock
- 1 tsp (5 g) caraway seeds (optional, regional touch)
- 2 tbsp (30 ml) sour cream or 1 tbsp (15 ml) Dijon mustard for finishing (optional)

Instructions

1. Preheat oven to 350°F (175°C). Pat the pork dry and rub all over with salt, pepper, and paprika. Tuck some sliced garlic into small slits in the meat.
2. Heat 1 tbsp (15 ml) oil in a heavy ovenproof skillet or Dutch oven over medium-high heat. Sear the pork on all sides until deeply browned, about 3–4 minutes per side.
3. Remove the pork briefly, reduce heat to medium, add the sliced onion and remaining garlic, and cook until softened and beginning to brown, about 5 minutes. Stir in caraway seeds and rosemary.
4. Return the pork to the pan atop the onion, add wine (or stock) and water, and add bay leaves. Bring to a simmer, then cover and transfer to the preheated oven.
5. Roast 1 to 1¼ hours, basting once or twice, until an instant-read thermometer reads 145–155°F (63–68°C) and the meat is tender; longer cooking (to 165°F / 74°C) yields more fall-apart texture if desired.
6. Remove pork to a cutting board and let rest 10 minutes. Skim excess fat from pan juices, then simmer juices on the stove to reduce slightly and stir in sour cream or mustard if using to smooth the sauce.
7. Slice the pork, serve with pan sauce spooned over, and accompany with potatoes, pickled vegetables, or polenta in the Banat tradition.