Traditional recipes

Pork cracklings

Pork cracklings

Who refuses a red, fresh and tasty jumara? When I cut the pork, I portion the fat for the jumari and put it in bags of about 1.5-2 kg. When I have guests or ... appetite, I take out a bag at intervals. That's not how much you eat. We must not forget how many calories they contain! This time, I gave a good taste, adding in the last minutes of cooking an onion and two cloves of garlic.


Pork lard and lard


Prepared at home, my people didn't cut pork & # 8230, in fact, they haven't cut it in a long time, you know cholesterol problems :). Yesterday I bought some ham and seeing that a lot of people buy bacon for jumari, I said let's make it at home too, it's just not hard. Once only today I wash the curtains, if you did the Christmas cleaning don't start jumping, the whole house will smell of frying :).
We need:
bacon for jumari (if it has meat through it, all the better)

Cut the bacon to the size of a box of matches, then put them in a pot and let them melt over low heat, stirring occasionally.

When they rise to the surface they are ready, we take them out with a spatula and put them in strainers.

If you like them drier, press them a little to get the fat out. If you don't leave them like that. I got a bigger bowl and about 800g of lard.

For daily recipe recommendations, you can also find me on the Facebook page, on Youtube, on Pinterest and on Instagram. I invite you to like, subscribe and follow. Also, the group Let's cook with Amalia is waiting for you for exchanges of recipes and experiences in the kitchen.


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(5 points / total votes: 39)

angela 9 years ago - 10 December 2008 14:35

Re: Jumari paste

Caesar wants it too. where do I make jumari from?

Ioana 9 years ago - 10 December 2008 14:43

Re: Jumari paste

if he has patience we will keep a jar for him until January or we will meet for Christmas halfway to bring you pasta

angela 9 years ago - 10 December 2008 15:25

Re: Jumari paste

then what to do, we have patience!

Ioana 9 years ago - 10 December 2008 17:27

Re: Jumari paste

then I put it on the list with sausages

Ardelean Ancutza 9 years ago - 10 December 2008 17:34

Re: Jumari paste

Angela, I'll give you a suggestion: maybe you can find it at butchers or in specialty stores for fresh meat (I don't know how it is with you, I haven't been to Italy), fresh, smoked bacon and cut it into larger pieces and melt it in a big pot, I think a little salt is added (I ask my mother if you want details). When the scallops are red, it's ready! So you have fresh scallops and lard, if you use.

Ioana, if you put fresh lard (after it has hardened) over the mixture made by you, first of all, there will be more pasta (you can also share it with Angela) but it will be even creamier and it will spread better on the bread.

Ioana 9 years ago - 10 December 2008 17:42

Re: Jumari paste

hip, I didn't think to put lard. you're right it makes it creamier, it makes sense now that you say. I'll see in the next round how we like lard and I'll tell you (we certainly like lard on fresh bread) I'll make a separate portion for Angela, because we'll cut the pork soon and I'll have more scallops

I haven't heard anything about that chicken on the dose! he got sick and you couldn't eat him?

Ardelean Ancutza 9 years ago - 10 December 2008 17:47

Re: Jumari paste

Well, I had no words. and I didn't want to talk with my mouth full. it was super good. I repeated the hot dog, the grapefruit as well. Thousands of thanks for the recipes.
Jumari pasta works very well with that spicy Hungarian red tube pasta.

Ioana 9 years ago - 10 December 2008 17:52

Re: Jumari paste

angela 9 years ago - 10 December 2008 18:44

Re: Jumari paste

I also tried to make jumari here, but they didn't come out, the lard was a bit good, but the jumari didn't. weeks!

angela 8 years ago - 30 January 2009 16:09

Re: Jumari paste

I also tasted the jumari pasta prepared by Ioana! it was very good, I couldn't stop eating. It's the only food I brought from the country and I think it was worth it! thanks for the meal!

Ioana 8 years ago - January 30, 2009 19:26

Re: Jumari paste

but now I would eat anything, I didn't have to read anything on the site, these pictures are now against me. I'm still at work, I'm fainting and I'm cold, I'm shivering, I hope I'm just tired and I didn't catch a cold

angela 8 years ago - 30 January 2009 19:30

Re: Jumari paste

courage and don't forget to make a hot tea with a lot of lemon and honey! I have a fever and I'm cold but I have to work tomorrow and especially to prepare dinner for. Dani's birthday!

Ioana 8 years ago - 31 January 2009 21:06

Re: Jumari paste

Luckily I'm not cold, I was just tired last night

to show us the cake for Dani, because you made me curious! did you stick to the same idea from RO? I'm not saying which, so as not to spoil the surprise, increase the preparations!

cornelia 8 years ago - 6 February 2009 07:48

Re: Jumari paste

Ioana- I made this tempting pasta last night. It is really wonderful! Me, my husband and the boy (me and my boys, that is) keep reassuring each other: "This is the last slice!" Then, in 5 minutes again: "That's it."
Woe to our cholesterol. (Of course, while I'm crying for the pity of cholesterol, I'm already thinking about when I'll repeat the figure. With jumari paste, not with whining. Until then.
* My halves were made not of bacon, but of a fresh pork rib, from the butcher. That meat, well browned, gives the pasta an even better taste.

Ioana 8 years ago - 6 February 2009 07:59

Re: Jumari paste

so does my grandmother, from bacon with a lot of meat and they come out good, and I always bring a small amount of jumari so that I don't fall into sin. So, my cholesterol is safe, I'm glad you liked my pasta

Anca Elena 8 years ago - December 29, 2009 11:15

Re: Jumari paste

and my grandmother used to make my jumari pasta when I was little and I liked to eat it with a thin layer of mustard on top. it seems to open its aroma

ghita niculae 5 years ago - 28 January 2012 12:11

extra recipe with jumari

500 gr.jumari
120 mustard a little hot
two hard boiled yolks,
pepper to taste * I put a ligurita (
salt as desired * I put about as much pepper (
2 suitable onions, finely chopped and hardened
a finely chopped bell pepper and hardened with the onion
juice from a quarter of a lemon
a bunch of dill
a bunch of parsley
All are given two or three times through the meat grinder. At the end, put it in jars with lids and store it in the fridge. Serve on toast and kiss a glass of red wine.

coman 5 years ago - 31 July 2012 21:21

Re: Jumari paste

jenny viena 4 years ago - 15 December 2013 12:05

Re: Jumari paste

What can I say, your recipe is very good, so did my grandmother, here in Vienna where I live, it is eaten faster, so I also put a hot green pepper in the composition. bestial as I like to say.


Pogaci with pork chops

Sift the flour. The eggs are washed, disinfected and rinsed with cold water. The egg powder is dissolved in about 230 ml of lukewarm water. Chop the halves with the mincer and then mix with the lard, salt and pepper. Powdered milk dissolves in 1,000 1. lukewarm water. Heat the milk, add 50 g of salt and mix until the salt has dissolved.

Dough preparation

The brewer's yeast is mixed with 100 ml of lukewarm water and 100 g of flour. A composition is obtained which is left to ferment (fermented) for about 15 minutes. When the mayonnaise has risen, mix it with the milk, eggs and knead with the flour until a dough of the right consistency is obtained. Let stand, warm, for about 30 minutes.

Modeling, baking

The dough obtained is spread with the merdenea on the plate sprinkled with flour, in a rectangular sheet with a thickness of 1 cm. On three quarters of the surface of the sheet, spread three quarters of the composition of scallops, in a uniform layer, fold in three, roll, obtain a sheet over which the rest of the composition is placed with scallops and fold in four. Leave to cool to + 4 ° C for about 30 minutes.

After the rest time has elapsed, the dough is spread in a sheet with a thickness of about 1 cm, from which round pieces with a diameter of 5-6 cm are cut. Place on a tray, grease with egg on the surface, leave to rise for about 30 minutes, then grease again with egg and place in the oven. Bake at moderate temperature (180-220 ° C).


Risks to consider

Eating too many processed foods can contribute to certain health problems, especially if they are high in calories, salt or even both, such as pork chops. Both sweet and savory snacks are considered ultra-processed, which means that they are made in industries, ready for consumption and often contain large amounts of salt, sugar and fat. A study of 16,000 adults showed that participants who consumed the most calories from processed foods had a higher corporate mass index, as well as more abdominal fat. Excess fat stored in the abdominal area or visceral fat is closely related to insulin resistance. Under these conditions, the body does not respond properly to the hormone insulin, which leads to increased insulin and blood sugar and possibly leads to diabetes and heart disease. If you follow a diet high in sodium, it can increase blood pressure, which in turn contributes to heart and kidney disease.

About half of the fat in pork chops is saturated fat, which is known to contribute to heart disease and high cholesterol. However, not all saturated fats have the same effect on the body.


Polenta with jumari and house

Preparation of rubbed polenta:
Bring water to a boil with 1 teaspoon of salt. We add polenta flour when the water boils in such a way that it does not spread. Let it boil for about 20 minutes on low heat. We put the excess water in a bowl. We rub the rest of the flour that remains in the pot with the help of a rolling pin or a wooden spoon, adding little by little the squeezed juice until we obtain a thicker polenta. We put the bowl in which we rubbed the polenta back on the fire until it starts to & # 8222pufaie & # 8221, at this moment we take the bowl and turn the contents on a plate.

Other preparations:
Heat the 3 tablespoons of lard and add the scallops. Fry them for a few minutes in hot lard and set the pan aside. The case is given on the large grater.

Assembly:
In a heat-resistant dish put 2 tablespoons of lard and a few pieces of fried scallops over which we put a layer of hot polenta. We continue the stratification, putting again 1-2 tablespoons of lard and greaves, over now we put a layer of grated cottage cheese and sprinkle with salt. Again we put the polenta, and we continue the layers until we finish the ingredients. The last layer will be polenta over which we can put grated cheese and if you want sour cream. Cover the bowl with a lid and let it sit for a few minutes.

Portion in plates and can be served with a surplus of sour cream if desired.


2 kg pork tenderloin or breaded lard
1 tablespoon large salt
1-2 tablespoons water
1 onion

Cut the pork fat into appropriately large cubes, place in a bowl with a sieve and sprinkle salt over them. Mix well with salt a few times and leave to rest, cold, for a day.

Pork halves recipe. The next day put the scallops in a saucepan over medium heat and add 1-2 tablespoons of water. Stir occasionally to brown evenly. When the lard is formed and the scallops change color, add a cleaned onion and cut into four. The onion will give good taste and aroma to both the mussels and the lard. When the onion starts to burn, it will be removed from the lard.

The halves should not be dried very badly, but left more juicy when we remove them with a spatula in a sieve.

Pork halves recipe. Strain the lard and place in sterilized glass jars, then store in a cool place.


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(5 points / total votes: 39)

angela 9 years ago - 10 December 2008 14:35

Re: Jumari paste

Caesar wants it too. where do I make jumari from?

Ioana 9 years ago - 10 December 2008 14:43

Re: Jumari paste

if he has patience we will keep a jar for him until January or we will meet for Christmas halfway to bring you pasta

angela 9 years ago - 10 December 2008 15:25

Re: Jumari paste

then what to do, we have patience!

Ioana 9 years ago - 10 December 2008 17:27

Re: Jumari paste

then I put it on the list with sausages

Ardelean Ancutza 9 years ago - 10 December 2008 17:34

Re: Jumari paste

Angela, I'll give you a suggestion: maybe you can find it at butchers or in specialty stores for fresh meat (I don't know how it is with you, I haven't been to Italy), fresh, smoked bacon and cut it into larger pieces and melt it in a big pot, I think a little salt is added (I ask my mother if you want details). When the scallops are red, it's ready! So you have fresh scallops and lard, if you use.

Ioana, if you put fresh lard (after it has hardened) over the mixture made by you, first of all, there will be more pasta (you can also share it with Angela) but it will be even creamier and it will spread better on the bread.

Ioana 9 years ago - 10 December 2008 17:42

Re: Jumari paste

hip, I didn't think to put lard. you're right it makes it creamier, it makes sense now that you say. I'll see in the next round how we like lard and I'll tell you (we certainly like lard on fresh bread) I'll make a separate portion for Angela, because we'll cut the pork soon and I'll have more scallops

I've never heard of that chicken on the dose! he got sick and you couldn't eat him?

Ardelean Ancutza 9 years ago - 10 December 2008 17:47

Re: Jumari paste

Well, I had no words. and I didn't want to talk with my mouth full. it was super good. I repeated the hot dog, the grapefruit as well. Thousands of thanks for the recipes.
Jumari pasta works very well with that spicy Hungarian red tube pasta.

Ioana 9 years ago - 10 December 2008 17:52

Re: Jumari paste

angela 9 years ago - 10 December 2008 18:44

Re: Jumari paste

I also tried to make jumari here, but they didn't come out, the lard was a bit good, but the jumari didn't. weeks!

angela 8 years ago - 30 January 2009 16:09

Re: Jumari paste

I also tasted the jumari pasta prepared by Ioana! it was very good, I couldn't stop eating. It's the only food I brought from the country and I think it was worth it! thanks for the meal!

Ioana 8 years ago - January 30, 2009 19:26

Re: Jumari paste

but now I would eat anything, I didn't have to read anything on the site, these pictures are now against me. I'm still at work, I'm fainting and I'm cold, I'm shivering, I hope I'm just tired and I didn't catch a cold

angela 8 years ago - 30 January 2009 19:30

Re: Jumari paste

courage and don't forget to make a hot tea with a lot of lemon and honey! I have a fever and I'm cold but I have to work tomorrow and especially to prepare dinner for. Dani's birthday!

Ioana 8 years ago - 31 January 2009 21:06

Re: Jumari paste

Luckily I'm not cold, I was just tired last night

to show us the cake for Dani, because you made me curious! did you stick to the same idea from RO? I'm not saying which, so as not to spoil the surprise, increase the preparations!

cornelia 8 years ago - 6 February 2009 07:48

Re: Jumari paste

Ioana- I made this tempting pasta last night. It is really wonderful! Me, my husband and the boy (me and my boys, that is) keep reassuring each other: "This is the last slice!" Then, in 5 minutes again: "That's it."
Woe to our cholesterol. (Of course, while I'm crying for the pity of cholesterol, I'm already thinking about when I'll repeat the figure. With jumari paste, not with whining. Until then.
* My halves were made not of bacon, but of a fresh pork rib, from the butcher. That meat, well browned, gives the pasta an even better taste.

Ioana 8 years ago - 6 February 2009 07:59

Re: Jumari paste

so does my grandmother, from bacon with a lot of meat and they come out good, and I always bring a small amount of jumari so that I don't fall into sin. So, my cholesterol is safe, I'm glad you liked my pasta

Anca Elena 8 years ago - December 29, 2009 11:15

Re: Jumari paste

and my grandmother used to make my jumari pasta when I was little and I liked to eat it with a thin layer of mustard on top. it seems to open its aroma

ghita niculae 5 years ago - 28 January 2012 12:11

extra recipe with jumari

500 gr.jumari
120 mustard a little hot
two hard boiled yolks,
pepper to taste * I put a ligurita (
salt as desired * I put about as much pepper (
2 suitable onions, finely chopped and hardened
a finely chopped bell pepper and hardened with the onion
juice from a quarter of a lemon
a bunch of dill
a bunch of parsley
All are given two or three times through the meat grinder. At the end, put it in jars with lids and store it in the fridge. Serve on toast and kiss a glass of red wine.

coman 5 years ago - 31 July 2012 21:21

Re: Jumari paste

jenny viena 4 years ago - 15 December 2013 12:05

Re: Jumari paste

What can I say, your recipe is very good, so did my grandmother, here in Vienna where I live, it is eaten faster, so I also put a hot green pepper in the composition. bestial as I like to say.


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(5 points / total votes: 12)

Mariana 5 years ago - 10 December 2012 08:55

Re: Jumari and lard

a! it looks nice! and I will have it fresh this week!
why do you put Ioana in the water, I never put it!
Have a craving for them!

Ioana 5 years ago - 10 December 2012 08:58

Re: Jumari and lard

so as not to catch the bottom of the vessel at first. My cauldron is quite narrow and the bacon leaves fat very hard at first, they tend to stick. that's why I put a lid on it until it leaves fat.

viorica 5 years ago - 10 December 2012 15:42

Re: Jumari and lard

I also prepare the scallops and they come out very good. In order for the lard to come out white and clean, you can put milk instead of water. That's what my mother taught me.

Cristina 5 years ago - 11 December 2012 09:48

Re: Jumari and lard

F.good and indigestible and full of cholesterol and we can't wait to eat them!
I remember as a child, when on the wood-burning stove, my grandmother made a mix of meat, jumari and sausages in a cauldron, in which she seasoned a polenta as big as a cart wheel and pickles and it was snowing outside with big flakes and we were waiting for her. on Santa Claus.
Really childhood memories.

Rodica Sandu 5 years ago - December 17, 2012 07:30

Re: Jumari and lard

That's right, the scissors come out very good.

michl 5 years ago - 17 December 2012 10:12

Re: Jumari and lard

1/2 onion is cut or whole? I made it without onions and thyme, only with salt and they are very good. I do not put water, if they stick to the bottom of the pan, it means that I forgot to mix. We suffered once and since then we make them only like this, without water and without mixing them too often, the scallops thus catch a light smoky taste that we like.


Pork cracklings

Cut the bacon pieces into cubes, put them in the pan, add the lard or water and salt, then turn them in the pot continuously until they leave the lard. After they start to leave the lard, they do not stick to the bottom of the pot. They continue to separate until they turn red and no longer have grease in them. Then strain and serve at Christmas and more.

My husband is accustomed - as can be seen in the pictures sent - when the lard becomes clear, to add a few carnations and onions for frying and serve next to the hot and drained lard.

Pork bacon jumari

Cut the bacon into pieces and place in a saucepan to fry. We always spin with a spoon


ingredients: 1 kg pork muscles, 3-4 tablespoons oil, 3-4 cloves of garlic, sweet and hot paprika, 200 ml meat soup, 200 ml dry white wine, 50 g butter, 2 bell peppers, 2 tomatoes, 2 leaves laurel, cumin, rosemary salt, pepper


Ingredient:
- meat (pecie, ribs, ham, etc.), sausages, bacon, drumsticks, caltabos, blood sausages
- hardwood or wood sawdust (oak, beech, cherry, cherry)


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