Kostitsa

1 serving


Serves 1: Cut the pork loin across the fibers into pieces along with the costal bone. Beat the meat slightly, give it an oval shape, sprinkle with salt, pepper and put on a hot lattice (gratar), greased with spire. Fry on both sides. The bone can also be fried in a frying pan. Serve with a vegetable side dish and "mudzhey" sauce. Preparation of the "muddy" sauce Grind the garlic with salt until you have a homogeneous mass, in which add the broth. chopped parsley and dill greens. Black or red peppers can be added to taste.