Main course

Banosh with Bryndza and Pork Cracklings

Banosh is a Carpathian cornmeal porridge cooked with sour cream and cream until silky and served with bryndza and crisp pork cracklings.

What you’ll need

• cornmeal: 400 g
• sour cream: 700 g
• heavy cream: 300 ml
• bryndza cheese: 300 g
• pork belly: 350 g
• salt: 8 g

How to make it

1. Cut the pork belly into 1-1.5 cm cubes and slowly render in a dry skillet for 12-15 minutes until crisp. Remove the cracklings and reserve the fat.

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From the In My Fridge recipe collection. Cooking time is a guide; allow extra time for preparation.