👉Pork Cighiri [150 YEAR OLD RECIPE] | Moldovan Cighiri | Oven-Baked Cighiri | Chef Paul Constantin

I don't know how you can imagine the holidays without this holiday dish. Pork cighiri, incredibly tasty and very easy to make. This old recipe, over 150 years old, is still relevant today because the taste is exceptional. So here I have a recipe for Moldovan cighiri that you can even make in the oven, and the taste of these oven-baked cighiri is amazing. You can enjoy it cold as a holiday appetizer.
The ingredients for pork cighiri can be found below in the description, and the steps of the recipe in the video.
Chef Paul Constantin wishes you bon appétit!
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Ingredients for pork cighiri:
- 1.5-2 kg of liver;
- 1.5 kg of fatty pork meat (breast) or pork jowl;
- 2-3 pork hearts;
- 2 pork lung lobes (bojog);
Pre-seasoning for the meat broth for cighiri:
- 1 large onion;
- 2-4 bay leaves;
- 1 tablespoon of peppercorns;
- 30-35 g of salt;
Add water to cover the meat and an additional 3 fingers' width above the meat;
Ingredients for cighiri:
- boiled, cooled, and minced meat;
- 2 large onions sautéed in a pan with a little oil;
- 5-6 eggs;
- 1 head of garlic;
- salt and pepper to taste;
- 1-2 pieces of prapur (a type of cloth);
The prapur should be washed well in several waters and left to dry for a few hours or overnight.
Holiday playlist, all Christmas, New Year's, and special occasion recipes:
• 🥁Toba de Casa | Cum se...
Enjoy your meal!
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