- Pork loin - 2 Kilogram
- Garlic - 1 Piece (head)
- Salt - - To taste
- Black pepper ground - - To taste
- Paprika - - To taste
- Juice of meat - 0,5 Cups (for sauce)
- Lemon - 1/4 Pieces
- Vegetable oil - 3 items. spoons
This sauce, without which you do not cook meat in Moldovan, is called a husband. Without it, meat is not eaten in Moldova. However, as well as fish, poultry, vegetables ... It can be said that no Moldovan meal is practically without meal. And only the traditional Moldovan bone needs to be eaten only with muzhdeem, and nothing else! So, the recipe for meat in Moldovan: 1. To prepare meat in Moldovan, we need a few pieces of loin on the bone - in fact, because the dish is called "bone". Lightly chunk the pieces with a hammer on both sides, dipped into wine, and then sprinkle with salt, pepper and, of course, paprika-without it, like without a muzhda, in the Moldovan cuisine nowhere;) 2. Let the pickled loin lie for 15-20 minutes uncoated , will absorb the aromas of wine and spices, and we will prepare the basis for the notorious husband. To do this, let's pass garlic through the press, and then rub it with salt and black pepper. Squeeze out a quarter of a lemon, mix and set aside. 3. Further all is simple - we shall fry pieces of a loaf on both sides in a well-heated frying pan in a small amount of butter until a mouth-watering ruddy crust forms. Frying the second side, we will reduce the fire and cover the frying pan with a lid, so that the meat will give juice - it is to them that we breed our husband. If the meat is fried according to all the rules, then the juice will be golden, transparent and stupefyingly fragrant - the husband of such a noble one gets! In fact, the flesh is roasted on charcoal, and you can also prepare it in such a traditional way, but in this case the technology of preparation of the muzhdya will change - instead of the meat juice it will need to be diluted with broth. 4. That, in fact, everything - meat in Moldovan and sauce of the husband can be served on the table. Of course, with fresh vegetables, greens, hominy and a bottle of red dry;) Bon appetit!
Servings: 4-6