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Tokaia pork with mamaliga
1 serving
Cut pork into cubes of 30-35 g per 1 serving, fry on trimmed raw fat, add salt, ground pepper, chopped onions and fry until tender. At the end of the frying, add the crushed garlic. Tokanu serve with mamalyga. Put mamalyga on a plate, make a depression, put a tokana and pour fat in which the meat was fried. Sprinkle with finely chopped parsley greens, Preparation of mamalygaSieve the corn flour through a large sieve. Slowly pour flour into the casanok with boiling salted water, stirring continuously so that lumps do not form. Cook over low heat for 40 - 50 minutes, without stopping stirring. Having weakened the fire, cook for another 10 - 15 minutes. Then shake the cossack several times and tip the mamalyga onto the board.
Cut pork into cubes of 30-35 g per 1 serving, fry on trimmed raw fat, add salt, ground pepper, chopped onions and fry until tender. At the end of the frying, add the crushed garlic. Tokanu serve with mamalyga. Put mamalyga on a plate, make a depression, put a tokana and pour fat in which the meat was fried. Sprinkle with finely chopped parsley greens, Preparation of mamalygaSieve the corn flour through a large sieve. Slowly pour flour into the casanok with boiling salted water, stirring continuously so that lumps do not form. Cook over low heat for 40 - 50 minutes, without stopping stirring. Having weakened the fire, cook for another 10 - 15 minutes. Then shake the cossack several times and tip the mamalyga onto the board.
parsley greens to taste, onions - 3 pcs., garlic - 3 wedges, salt to taste, corn flour - 0.3 cups, lard - 10 g, brynza - 75 g, water - 0.3 cups, ground black pepper to taste, pork - 170 g
