Romanian Boiled Pork (Rasol)
Rasol de porc is a simple and nourishing traditional Romanian dish made from pork slowly boiled in water with vegetables and spices. The tender pieces of meat, usually knuckle or pig's trotter, are served with garlic sauce (mujdei), horseradish, and warm polenta. It is a rustic dish typical of Sunday meals and traditional celebrations.
Servings
4
Prep
15 min
Cook
180 min
Total
195 min
🥘Ingredients
servings
Meat and cooking aromatics
Garlic sauce for serving
Accompaniments
✅Dietary Compatibility
Yield
approx. 4 servings + broth
📦Storage
Refrigerator
Up to 3 days in a sealed container, kept in its own broth to prevent drying out
Freezer
Meat up to 2 months; broth (without meat) up to 3 months
🥗Nutrition Facts
Values per serving (approx. 300 g meat, without accompaniments)
Calories
380 kcal
Protein
30 g
Fat
27 g
Carbohydrates
4 g
Fiber
1 g
🍷Pairs Well With
💡Variations
Serve rasol with horseradish sauce made from grated horseradish, sour cream, and a little vinegar, instead of plain horseradish.
Add a few rounds of smoked sausage to the pot in the last 30 minutes for a richer broth.
Cool the rasol and serve it cold with mustard and dark bread — it is equally delicious the next day.