Xerem de Festa

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A wedding dish


  • 4-5 lbs xerem (coarse ground corn)
  • 2 lbs salted pork fat (try it with an animal fat substitute but you compromise authentic flavor)
  • 4 medium onions
  • 1 lb pork meat, cubed


  1. Soak xerem over night in the following manner: cover xerem with water; add 1 lb.
  2. Of pork fat and 2 onions.
  3. The next day, place the rest of pork fat, sliced onions and pork meat into a large pot.
  4. Add xerem and a sufficient amount of water.
  5. Bring to a boil.
  6. Lower heat and simmer until all of moisture is absorbed.