Traditional Romanian Pig’s Alms (Pomana Porcului) & Polenta (Mămăligă)


  • 1.5 lbs pork meat (pork shoulder, spare ribs, fatty bacon can be used)
  • 1 lbs pork sausages (a  combination of fresh & smoked is recommended)
  • 1 head garlic cloves
  • 5-6 tbsp cooking oil (or lard)
  • 2 tbsp Kozlik's Hot Garlic Mustard


  1. Cut the pork into cubes and the sausages into slices.
  2. Heat the oil in the pan and put in all of the pork.
  3. Stir until browned on all sides, add the sausages and cook in a covered pan until liquid is reduced.
  4. Grind the garlic and mix it with 100 ml ( about ½ cup) of water.
  5. Put the garlic over the meat and let it boil for a few more minutes.
  6. Mix in Hot Garlic Mustard to coat and allow to cook for another few minutes.
  7. Serve the pork alms with garlic, hot polenta (Mămăligă) and pickled vegetables.

NOTE: Do not remove any oil or liquids released by the pork; this is flavour!