Pitted prunes with smoked pork, cooked with love by mrs. Maria

Amidst the enchanting heart of autumn, a season that reflects its shades of ruby in the ancient forests surrounding Iași, we are invited to dine in the Voinești Commune, in the village of Slobozia. The air fluctuates between warmth and chill, and on such days, it’s fitting to try a dish as hearty as it is refined. We are welcomed into the home of Mrs. Maria, who will prepare a dish called “Prune cu os” (Plums with bone) – in short, a culinary delight. This dish is unimaginably delicious, combining sweet and smoky flavors in a way that is particular to this region. The combination of sweet and savory is perfect for when the weather outside calls for warming both hands and souls.

In the open-air kitchen, over a stove that has heard thousands of stories, a cauldron is bubbling with water. Mrs. Maria begins by blanching pieces of smoked pork with various cuts before placing them in the cauldron. Separately, in a large bowl, she starts to rehydrate dried smoked prunes in boiled water until they become plump in both shape and taste.

Next, Mrs. Maria finely chops an onion and prepares the selected spices: pepper, salt, and bay leaves. With all the ingredients ready, the elaborate prune dish begins to take shape. In a large cauldron, water is set to boil. Once it’s simmering, Mrs. Maria adds the pieces of meat, a few peppercorns, a pinch of salt, and bay leaves. When the meat is halfway cooked, it starts to absorb the flavors from the finely chopped onions. After the onions have melted, the plump prunes, imbued with their sweet and smoky essence, are added to the cauldron. After simmering gently over low heat, the dish is removed from the heat.

The final calculation will leave us in awe because we’ve never tasted anything quite like it before. Spacious bowls receive the flavorful dish, which we serve with warm flatbreads baked on the open fire, hot peppers, and assorted pickles from the cellar. With kindness and warm words, Mrs. Maria invites us to come back from time to time because the recipes she knows are worth sharing and preparing. We leave behind the autumn with its colorful oranges and invite you to try this flavorful dish, perfect for savoring with loved ones.

Ingredients:

– 1 piece of smoked pork belly

– 1 piece of smoked pork shoulder

– 1 bowl of dried prunes

– 1 onion

– Salt/pepper/bay leaves

– Water

Preparation:

1. Portion the meat, blanch it with water, and wash each piece separately.
2. Similarly, blanch the dried prunes and then drain them of water.
3. In a larger pot, bring water to a boil, enough to cover the meat. When the water is hot, add the meat, a few peppercorns, bay leaves, and a pinch of salt. Let it simmer.
4. Occasionally stir, as with any dish. After the water has simmered well, add the finely chopped onion.
5. When the meat is almost cooked, add the prunes and simmer everything over low heat.
6. The final result should be a thick dish with a delicious sauce, slightly sweet, slightly salty, and with a hint of smokiness.
7. Enjoy!