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.