Entree: Romania – Moldavia – Friptură de Porc (Romanian roasted pork, seasoned and slowly roasted until browned and tender)

Serving Size: 6

Approximate Time

Prep 30 min

Cook 2 hrs 45 min

Additional 15 min

Total 3 hrs 30 min

Ingredients

- 1 (3 lb / 1.4 kg) pork shoulder, bone-in or boneless, trimmed of excess fat
- 2 tbsp (30 ml) vegetable oil
- 1 tbsp (15 g) sweet paprika
- 1 tsp (5 g) smoked paprika (optional)
- 2 tsp (10 g) fine salt, plus more to taste
- 1 tsp (2 g) freshly ground black pepper
- 6 garlic cloves, crushed (about 1.5 oz / 45 g)
- 2 medium onions, sliced (about 10 oz / 300 g total)
- 2 bay leaves
- 1 cup (240 ml) chicken or pork stock
- 2 tbsp (30 ml) white wine vinegar or lemon juice
- 2 tbsp (30 g) unsalted butter
- Fresh parsley for garnish, chopped

Instructions

1. Preheat the oven to 325°F (160°C). Pat the pork shoulder dry and score the fat in a crosshatch pattern if present.
2. In a small bowl combine the sweet paprika, smoked paprika, salt, and pepper. Rub the pork all over with the vegetable oil, then press the spice mix into the meat. Rub the crushed garlic over and into the pork, reserving a little garlic for the pan.
3. Heat a large ovenproof skillet or Dutch oven over medium-high heat. Add the pork and brown on all sides, about 4–6 minutes per side, until well caramelized. Remove the pork and set aside.
4. Reduce heat to medium, add the butter to the pan, then sauté the sliced onions and the reserved garlic until softened and beginning to brown, about 6–8 minutes. Stir in the vinegar to deglaze the pan, scraping up browned bits.
5. Return the pork to the pan, nestle it on top of the onions, add the bay leaves, and pour the stock around (not over) the pork to keep the spice rub intact.
6. Cover the pan with a lid or tight-fitting foil and roast in the preheated oven for about 2 to 2 1/2 hours, basting once or twice, until the meat is tender and an instant-read thermometer registers about 160–170°F (71–77°C) in the thickest part.
7. For a crisped exterior, remove the lid or foil for the last 20–30 minutes of roasting and increase oven temperature to 400°F (200°C) if needed to brown the surface.
8. Transfer the pork to a cutting board and let rest for 10–15 minutes. Skim excess fat from the pan juices, adjust seasoning, and reduce the juices briefly on the stove if you prefer a thicker sauce.
9. Slice the pork and serve with pan onions and pan juices spooned over, garnished with chopped parsley. Traditional accompaniments include roasted potatoes or mămăligă.