The original text of the recipe: “Pork steak: After salting well, let it stand for an hour, sprinkle with as much cumin as it can hold between three fingers and slowly fry with ½ cup of vinegar and a little water. browned well and the sauce dropped, squeezed the fat pour over a little soup, put the steak on the plate, pour it over the hot sauce and serve with potato salad or sour cabbage.
Source: Cookbook “Florica”, Augusta Sarariu, 1934
250 g pork (neck)
a little kneading ground
a little salt
half a glass of vinegar
half a glass of water
The meat is washed, ported, salted and spiced with ground cumin
Place the meat in the pan into the mixture of vinegar (half a glass) and water (a quarter of a glass) and let it boil at first with the lid placed on a low heat (to penetrate well)
After we take the lid, let the flesh get nice, turning it frequently on both sides until the sauce is almost gone
When it’s ready, take the steak from the pan and put it on the serving plate
After we close the fire, put some water in the pan (the remaining one-fourth of a glass) and mix with a wooden spoon so that we get a sauce of the water put and the sauce left in the pan (even if it is lean against the pan)
Cut the roast slices and pour over the steak sauce in the pan
Serve
In the original text of the recipe it is indicated that after taking the roast from the pan, put some soup but I put the plain water and the obtained sauce is very tasty.
A very tender, juicy and very tasty steak!
