Friptură moldovenească de porc.

Chop 3 large onions.

In a heated pot with oil, sauté the pork until excess liquid is released.

Once the meat is browned, add the chopped onions and mix well.

Sauté until the onions are softened.

Add salt, 1 crushed clove of garlic (adjust to preference), pepper, and preferred spices (added a bit of rosemary).

Pour approximately 300 ml of dry white wine over the mixture, add a bay leaf, and cover.

Let the meat simmer on low heat for about 1 to 1.5 hours, checking periodically for doneness.

Equipment Needed

Allergens