There is nothing like a well-cooked piece of meat. And many men are absolutely right in this, and women too. Who will refuse any good dish?
There are many variations on the topic of frying meat in pieces. We suggest you cook a bone today.
This is a hearty, beautiful, solid and wonderful dish from Moldovan cuisine. It is prepared from meat on the bone, or rather their piece of pork on the rib bone. You will also need spices, salt, lemon or wine, a frying pan and vegetable oil.
The most important secret of the bone is proper roasting. Since here the piece is taken quite thick, from here it is necessary to be able to cook it so that on both sides it becomes beautiful from the fried crust, but inside it remains juicy and soft.
Therefore, the bone must first be fried over a very high heat in order to seal all the juices inside, and then reduce the fire and bring the bone to readiness, turning it over several times. Fry strictly without a lid! And the oven is also not needed here.
So let's get started.
Ingredients:
- 1 kg pork ribs
- 1 head of garlic
- 2 glasses of dry white wine or juice from 1 lemon + a glass of water
- salt
- ground black pepper
- vegetable oil
How to cook:
1. Wash the pork and pat dry with a towel. Cut into portions, at least 1.5-2 fingers thick. Remove films from all sides. You can beat off slightly.
2. Season the meat with freshly ground black pepper. Or a mixture of a mixture of different peppers.
3. Transfer the pork to a deep bowl and pour over the wine. Or use a mixture of lemon juice and water. It comes out better with wine. Leave the meat to marinate for 1 hour.
4. Then remove the pieces of pork on a plate and leave on the table to dry a little.
5. Grease a frying pan with oil and heat. Fry the bones for 5 minutes on each side until a crust forms. Then reduce the heat and bring to readiness, periodically turning the meat to prevent it from burning.
6. Peel the garlic and, when serving, squeeze through a press onto each piece of the finished bone.
Moldavian bone should be served without a side dish, but fresh vegetables and lettuce are welcome. Sometimes this dish is accompanied by hominy or boiled potatoes fried in bacon.
Bon Appetit!
__________________________________________________________________________________________
🔥This article is from Pulse and my channel is the biggest in PULSE- come in, it's cool there! ❤️
Did you like the article?
subscribe to the channel "Culinary Notes About Everything"
It's not difficult for you, but I'm pleased!
Thanks for reading to the end!