Moldavian bone is a hearty, solid dish that requires a minimum of ingredients to prepare: a good piece of pork on the rib bone, spices, lemon and vegetable oil. In the preparation of bones, the most important thing is the correct roasting of meat.
The piece is thick enough, it must be cooked so that the bottom and top of the meat is browned to a delicious crust, and inside remains soft and juicy. First, they are fried over high heat on one side and the other, as if “sealing” all the juices inside. Then the heat is reduced and, turning several times, bring the meat to readiness. Meat is usually served without a side dish, with a light vegetable salad or sliced \u200b\u200bfresh vegetables. If you still need a side dish, cook hominy or serve a bone with boiled or fried potatoes.
Ingredients:
- Moderately fatty pork on the bone – 600-700 g.
- Small lemon – 0.5 pcs.
- Salt – to taste.
- Ground black pepper – to taste.
- Vegetable oil – 2 tbsp. l.
How to cook:
1. Cut the meat cut so that each piece has a rib b1. Rinse with cold water, dry with paper towel.
2. Sprinkle lemon juice on one side and the other.
Instead of lemon juice, you can take half a lime and squeeze the juice out of it onto the meat.
3. We add pieces of meat on both sides. Season with black ground pepper.
The amount of pepper is up to you – like it spicier, generously sprinkle the bone on all sides.
4. We put one piece on the other, cover and leave to marinate for 10-15 minutes.
5. Pour oil into a deep, spacious frying pan, heat over medium-high heat. We spread the pieces of meat so that they do not touch each other and the walls of the pan. We do not reduce the fire. Fry, without turning, for about five minutes, until the bottom is browned to a beautiful reddish crust.
6. Pry the meat with a wide spatula and quickly turn it over to the other side. Fry on the same fire for three minutes. We reduce the heat to a quieter medium and leave the bone to reach readiness. Fry for two minutes on each side. In total, such large pieces of meat are fried for 12-15 minutes, no longer.
Serve the juicy ruddy bone in Moldavian style immediately after removing it from the pan. It is not permissible to heat this dish, the taste will deteriorate sharply and the appearance will no longer be the same. As a side dish, you can serve boiled potatoes, fresh herbs and vegetable slices.
Bon appetit!