Jumări Recipe

Introduction to Jumări

Jumări is a traditional Romanian dish, popular especially during the winter festive season. It's similar to pork cracklings, made by slowly cooking pork belly or back fat until it renders its fat and becomes irresistibly crispy. Traditionally, Jumări is served as an appetizer or a snack at festive tables, often accompanied by fresh bread and pickles. Known for its rich flavor and satisfying crunch, Jumări has been a staple in Romanian cuisine for centuries.

Ingredients

• Pork Belly or Pork Back Fat (about 1 kg)
• Salt
• Optional: Garlic
• Optional: Paprika

Equipment Needed

• Large Frying Pan or Cast-Iron Skillet
• Wooden Spoon
• Sharp Knife
• Bowl
• Strainer
• Paper Towels

Preparing the Ingredients

Before starting to cook Jumări, ensure that your pork belly or pork back fat is fresh and of high quality. Rinse the pork under cold water and pat it dry with paper towels. Using a sharp knife, cut the pork into small, even cubes, approximately 1-2 cm in size. A uniform size ensures that all pieces cook evenly.

Cooking Method

1. Render the Fat

   Place the pork cubes into a large frying pan or cast-iron skillet, allowing them to cook on a low heat. This method is essential for rendering the fat slowly, which enhances the flavor and results in crunchy Jumări. Stir occasionally with a wooden spoon to prevent sticking. The process can take up to 60 minutes or more, depending on the quantity and size of your pork pieces. Patience is key during this step.

2. Strain and Season

   Once the pork cubes have turned a deep golden color and have released most of their fat, use a strainer to remove them from the pan. Place the Jumări onto a plate lined with paper towels to drain excess oil. Season immediately with salt while they are still hot. For an extra kick, sprinkle some paprika or finely minced garlic.

3. Serve

   Transfer the seasoned Jumări to a serving dish. They can be enjoyed warm or at room temperature.

Cooking Time

Ensure you monitor the process closely, and use a cooking timer to keep track of your cooking intervals.

Enjoying Jumări

To fully enjoy Jumări, serve them with a loaf of fresh farmhouse bread and a side of pickled vegetables such as cucumbers or green tomatoes. A tangy pickle is an excellent counterbalance to the rich flavors of the pork. Jumări also pairs perfectly with a glass of red wine or a crisp beer, making it an ideal companion for festive gatherings or cozy family dinners.

History

The tradition of making Jumări dates back to rural Romania, where pork was the main source of meat consumed during winter. Historically, every part of the pig was used, ensuring nothing went to waste. Rendering pork fat and making Jumari was a way to preserve the meat for extended periods while also creating a savory snack for the cold months. It was often prepared following the pig slaughtering, marking an essential activity in Romanian villages, known as "Ignat." Over time, this method of preparation and consumption spread beyond rural boundaries and became a cherished part of festive celebrations throughout Romania.