Romanian Cornmeal Polenta with Crispy Pork Belly and Garlic Sauce

A comforting traditional Romanian dish featuring creamy, golden cornmeal porridge served with savory, rendered crispy pork belly and a pungent, tangy garlic sauce known as mujdei.

Prep: 15 min · Cook: 45 min · Yield: 4 · Method: Stovetop

Ingredients

• 1 lb pork belly bone-out, skin-on
• 1.5 cups cornmeal
• 6 cloves garlic
• 5 cups water
• 1.5 tsp salt
• 2 tbsp butter
• 1 tbsp sunflower oil
• 1 tsp apple cider vinegar

Cooking instructions

1. Slice the pork belly into 1-inch cubes. Place in a large skillet over medium-low heat and cook, stirring occasionally, until the fat renders and the pieces are deep golden and crispy, about 25 to 30 minutes. Remove the pork with a slotted spoon and drain on paper towels; reserve 2 tablespoons of the rendered fat in the pan. (about 30 min)
2. Bring 5 cups of water and 1 teaspoon of salt to a boil in a medium pot. Gradually whisk in the cornmeal. Reduce heat to low, cover, and cook for 15 minutes, whisking frequently to prevent lumps. Remove from heat and stir in the butter until incorporated. (about 15 min)
3. For the mujdei sauce, crush the garlic cloves with a pinch of salt using a mortar and pestle or a garlic press until a smooth paste forms. Whisk in the sunflower oil, apple cider vinegar, and 2 tablespoons of warm water until creamy.
4. Serve the hot polenta topped with the crispy pork belly and a drizzle of the garlic mujdei sauce.