Pork tinsel, Moldovan
- 600-700 g pork (breast)
- 2 onions
- 2-3 tomatoes
- 5-6 cloves of garlic
- 4-5 tablespoons oil
To be served:
If you are wondering how to make Moldovan pork ostropel, we will present you a simple and quick recipe, which you can prepare for you and your loved ones.
For starters, you need to prepare the meat. You need parts of pork that are lower in fat, such as the breast or thighs. The meat (in this case the chest) is washed well, cleaned, then cut into smaller pieces, to penetrate as well as possible and to cook as easily as possible this dish type 2, with pork.
Next, for this ostropel you need onions. It must be cleaned and washed, then finely chopped. In a saucepan, heat the oil, then add the chopped onion. Leave until it softens a little and becomes slightly transparent.
After the onion has hardened, it is the turn of the meat for the Moldavian pork ostropel. It is added to the onion mixture and left to simmer, stewed, on both sides, until it becomes white.
In the pan in which you cook, add water over this pork dish. It must be hot and completely cover the mixture, if you want a good and tender pork ostropel to come out. Eventually, you can even use a cast iron pot .
To continue this pork ostropel, leave everything on high heat, and constantly check to fill with water when it drops. Let the food cook until the meat in this ostropel recipe becomes soft and can be easily eaten.
While the mixture is boiling, prepare the tomatoes. Ideally, you should remove the seeds, especially if they can be annoying because they are larger. Cut it into small pieces, then add it over the meat to give this pork ostropel taste. Also now season with salt, pepper, thyme or other ingredients that you usually use when cooking pork dishes.
After the meat is cooked and soft, this pork ostropel is almost ready. What you need to add is garlic. It must be cleaned, washed and ground. Put it in the pan 2-3 minutes before turning off the heat, in order to keep its taste as good as possible.
Turn off the stove, put the lid on and leave it for another 10 minutes, so that the garlic spreads its flavors. Afterwards, you can serve this pork ostropel with pickles. A warm polenta or all kinds of garnishes (various purees, baked potatoes, rice, etc.) would work very well.