Name: Romanian Pork
Yield: Serves 6-8
Cuisine: Romanian
Ingredients: ½ teaspoon cornflour; 3 tablespoons sour cream; ½ teaspoon thyme; 1 bay leaf; 6-8 peppercorns; salt; 100 ml (3½ fl oz) wine vinegar; 200 ml (7 fl oz) dry white wine; salt and pepper; 1 large onion, roughly chopped; ½ teaspoon ground cumin; 2 celery stalks, roughly chopped; 2 carrots, roughly chopped; 2 garlic cloves, roughly chopped; 1.5 kg (3 lb 5 oz) shoulder of pork, boned and rolled (you can use leg instead, but it’s a bit of a waste to use loin)

Preparation info

Serves
6-8

Difficulty
Complex

Appears in

Potty!

By Clarissa Dickson Wright

Published 2010

About

When I was turning out my parents’ house, I came across a cutting my mother had kept, about somebody who had won a cookery competition with this recipe. The woman in question was a Romanian and I rather liked the recipe, so I copied it out before I ever thought to be cooking for a living. Sadly, I copied only the recipe and not the name of the person who won the prize. Over the years I’ve made certain changes, but it’s still, I think, a very good dish.