Moldovan-style meat
Description
This recipe won't take much time. The sauce without which you can't prepare Moldavian-style meat is called "mujdei." In Moldova, people don't eat meat without it. The same goes for fish, poultry, vegetables... You could say that practically no Moldavian meal goes by without mujdei. And traditional Moldavian "kostitsa" must be enjoyed only with mujdei—no other way! So here's the recipe for Moldavian-style meat: 1. For preparing Moldavian-style meat, you'll need several bone-in pork rib chops—this is precisely why the dish is called "kostitsa." Lightly pound the chops on both sides with a mallet, dip them in wine, then season with salt, pepper, and, of course, paprika—without which, just like without mujdei, Moldavian cuisine simply isn't possible ;) 2. Let the marinated pork chops sit uncovered for about 15–20 minutes so they can absorb the wine and spice aromas. Meanwhile, prepare the base for the famous mujdei. Press garlic through a garlic press, then mash it together with salt and black pepper. Squeeze in juice from a quarter of a lemon, mix well, and set aside. 3. Now proceed simply—sear the pork chops on both sides in a well-heated pan with a small amount of oil until they develop an appetizing golden-brown crust. After searing the second side, reduce the heat, cover the pan with a lid, and let the meat release its juices—this juice will be used to dilute our mujdei. If the meat is cooked properly, the juice will be golden, clear, and incredibly aromatic—resulting in excellent mujdei! Traditionally, kostitsa is grilled over charcoal, and you may choose to prepare it this authentic way. In that case, the mujdei preparation changes slightly—instead of meat juice, you'll need to dilute it with broth. 4. And that's it—your Moldavian-style meat and mujdei sauce are ready to be served. Naturally, serve with fresh vegetables, herbs, mamaliga, and a bottle of dry red wine ;) Serve hot.