Mamalinga and Pork (Moldova)
Mamalinga, a Moldovan staple, is a hearty, cornmeal-based dish traditionally served with savoury pork. This comforting meal embodies the rustic flavours of Moldova and is typically paired with cheese, sour cream, or garlic sauce. Simple yet deeply satisfying, Mamalinga is Moldova’s version of polenta and is a beloved comfort food. Thank you, Alina!!!!
Friptură de porc
- 500-600g Pork shoulder
- 1 Onion
- 4 cloves of garlic
- 150g White wine (semi sweet)
- 2 Bay leaves
- 1 tsp paprika
Mamaliga
- 3 cups water
- 1 teaspoon salt
- 2 tablespoons butter
- 1-2/3 cups yellow cornmeal, medium grind
- freshly cracked black pepper to taste
Step 1
Bring water to a boil in a medium saucepan. Add salt and butter.
Step 2
Begin stirring the water in one direction, gradually sprinkling about 1/3 cup of the cornmeal into the whirlpool that forms in the centre. Once the water returns to a boil, pour in the remaining cornmeal, stirring continuously to prevent any lumps from forming. Reduce the heat to low and continue stirring until the mixture starts to thicken.
Step 3
Cover the saucepan and cook on low heat, stirring occasionally, for about 10 to 15 minutes. The mamaliga will be ready when it begins to pull away from the sides of the pan.
Step 4
Turn the pan upside down onto a wooden cutting board and carefully lift it off — the mamaliga should retain its shape, spreading out slightly. Slice it into six wedges and serve with butter and sour cream. (Note that the mamaliga will firm up as it cools.)
Step 5
Cut the meat into evenly sized cubes and sauté them in a large saucepan or cauldron. If you're using pork neck, which has some fat, you won’t need any oil. However, if you're using a leaner cut like muscle, add 2 tablespoons of oil along with a splash of water. It’s good to have a bit of fat in the mix, as it enhances the flavour of the dish.
Step 6
Brown the meat well. If it sticks to the pan, add half a glass of water to prevent burning (if the meat lacks sufficient fat). Once the water has evaporated, pour in the wine and cook for 5–10 minutes on medium to low heat, covering the pan with a lid.
Step 7
Add the chopped onion and crushed garlic, stirring continuously until they soften.
Step 8
Season with salt, freshly ground black pepper, bay leaves, and optionally, some sweet paprika if you like. If you'd prefer the dish to be a bit more saucy, add a little more boiling water and adjust the seasoning. Let it simmer gently under the lid until the meat is tender, tasting to check the seasoning as it cooks.