Friptura din Costita de Porc – a traditional Moldovan recipe, one of the most popular as well. The cooked onions here add a little sweetness to the meat, making it so delicious! I, personally, do not eat a lot of pork, but when I do, this is one recipe I would definitely use over and over again. Not hard to make, and well worth the effort!
3 – 4 large onions
1/4 cup oil
around 2.7 pounds pork ribs
1 tablespoon salt, or as needed/desired
1/4 – 1/2 teaspoon black pepper
2 – 3 whole bay leaves
1 teaspoon whole black peppercorns
1 cup of beer (optional, but recommended)
4 garlic cloves, or to taste
Cut the ribs to separate each rib from each other, then in pieces between 3″ – 5″ long. Rub with salt and ground black pepper, and set aside.
Slice the onions, as pictured.
Place oil and onions in large pot and cook until translucent.
Add the meat, black peppercorns, and bay leaves. Mix everything together.
Cover the pot with lid (important!), and cook on medium-low for about 40 – 45 minutes, mixing every once in a while. The meat will be cooked and the onion will be pretty much dissolved.
Uncover and continue cooking, to let some of the juices evaporate.
Add the beer and cook uncovered for a few more minutes, until some of the liquid evaporates again. You can cook less if you would prefer more of the juice, or longer, if you would like less of it.
Crush garlic using a garlic press, and add to the pot.
Cover again (important!) and cook for an additional 5 minutes, to allow the garlic flavor to blend in. Remove from heat.
Traditionally the ribs are served with feta cheese, sour cream and ‘Mamaliga’ – a traditional cornmeal bread, also known as Polenta. Will be posting the recipe for ‘Mamaliga’ soon as well.
For a healthy addition, you can also add to the meal the traditional ‘Cucumber Tomato Salad’ found in the ‘Salads’ Category.