One of Moldova’s great traditional dishes – pork that is very tender and very spicy.
1.3 kg (4) pork chops / pork on the bone 750 ml mineral / spring water / meat broth 500 ml tomato sauce 2 lemons, juice 30 g mustard 30 ml wine vinegar 30 g paprika flakes 15 g black pepper 15 g paprika sweet 5 g green peppercorns, ground 1 tsp pomegranate molasses
Rub mustard into the pork, then the paprikas and peppers, leave to rest for 30 minutes. Combine the tomato sauce with the water / broth, lemon juice, molasses and vinegar, whisk, pour over the pork, marinate for three hours. Ideally cooked on a hot grill, a couple of minutes each side, to seal in the juices. Alternatively they can be sealed in a hot frying pan, three minutes each side, and finished in a 220ºC oven, about six minutes. Serve with thick cornmeal (mamaliga) or roast potatoes with garlic sauce, below.
1 bulb garlic, peeled 30 ml sunflower oil 30 ml water 15 ml wine vinegar / lemon juice (optional) 1 tsp salt 3 g dried dill Black pepper, large pinch (optional)
Chop garlic, immerse in half of the salt. Pound in a mortar with the remaining salt. Whisk oil in to the garlic, then broth or water, and greens if using. Use with fish, meat or vegetables.
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