Meat

Royal dish "Crown"


Ingredients for the preparation of the royal dish "Crown"

  1. Pork loin for 7-8 ribs 2 pieces
  2. Fresh spinach 1 bunch
  3. Chicken egg 2 pieces
  4. Fresh cilantro fresh 1 bunch
  5. Fresh parsley 1 bunch
  6. Breadcrumbs 70 grams
  7. Onion medium size 2 pieces
  8. Dried thyme spice 1 teaspoon
  9. Salt 1 teaspoon
  10. Ground black pepper 1 teaspoon
  11. Olive oil 2 tablespoons
  • Main Ingredients
  • Serving 10 Servings

Inventory:

Tablespoon, Teaspoon, Cutting board, Deep pan, Knife, Oven, Deep bowl, Colander, Small pan, Kitchen stove, Meat grinder or blender, Plate - 4 pieces, Bowl, Serving dish, Wooden spatula, Skimmer, Twine 0, 5 meters - 2 pieces, Kitchen potholders

Preparation of the royal dish "Crown":

Step 1: prepare the spinach.

Since we use fresh spinach, it is first necessary to blanch it. To do this, pour a small amount of ordinary cold water into the pan and put the container on medium heat. When the water starts to boil, carefully spread the spinach in the pan and hold the ingredient there for 10 Seconds. After that, immediately using a slotted spoon, we take out the component and transfer it to a colander. We put spinach under running very cold water and leave it there until it cools completely. At the end, squeeze the greens with your hands and transfer to a cutting board. Using a knife, finely chop the spinach and transfer to a clean plate.

Step 2: prepare the onion.

With a knife, peel the onion from the husk and rinse the ingredient under running cold water. Then put the vegetable on a cutting board and chop it very finely into small cubes, no larger than 5 millimeters. Shredded onions are transferred to a free plate.

Step 3: prepare the parsley.

We rinse the parsley under running water and after - shaking the greens from excess liquid, put it on a cutting board. Using a knife, grind the parsley and transfer it to a free plate.

Step 4: prepare the cilantro.

Cilantro has a peculiar smell and taste. Therefore, when you add this greens to the dish, be sure to taste it. Although this component combines well with the “Crown”, the choice of spices and aromatic ingredients is an individual matter for everyone. So, we wash the cilantro under strong water and, shaking the greens from excess fluid, put it on a cutting board. In the same way as parsley, finely chop the ingredient and transfer to a free plate.

Step 5: prepare the pork loin.

The ribs of pork loin should be almost the same in size, since during the preparation of the dish we will combine them so that they look like a crown. So, first of all, we well wash the main ingredient under running warm water and then - put it on a cutting board. The preparation of this type of meat is a very responsible matter. Therefore, first we remove all bone fragments from the loin with our hands. After that, using a knife, we cut off all the hanging pieces of meat so that the ribs acquire a beautiful appearance. In no case do we throw out the meat pieces, but put them aside, since they will still be useful to us for filling the dish. In order for the meat to be bent into a crown, the first thing we do is lay out a piece of pork with the ribs up and the vertebra to itself. With the same sharp inventory, we cut the connective tissue between the vertebrae. Attention: You can also completely remove the vertebra if you are uncomfortable cutting off the connective tissue. The next thing to do is flip the loin over the cutting board and the vertebra away from you. With a knife in the distance 3 centimeters from the edge make an incision to the ribs and after - cut off the meat completely. Now again we turn the pork loin upside down and cut the meat between the ribs with a knife so that the ends of the bone are exposed. If necessary, we scrap the remains of meat from the ribs so that the dish looks beautiful and neat. After - put the pork ribs aside and repeat the procedure with another pork loin. And now the most interesting, but no less crucial moment of the creation of the crown begins. So, we put two pieces of meat in the form of a crown, ribs outward so that the flesh is inside. Important: meat should fit snugly together. If you notice that somewhere the meat goes whip on the whip, then cut it so that the two parts of the loin fit snugly against each other. Otherwise, in the process of baking, the filling will leave the inner part of the crown and the dish will not only fail, but will be ugly. Using the twine, we fasten the ribs on both sides of the dish. To do this, we tie the thread at the bottom on the extreme rib and after - in a circular motion we wind the twine crosswise to the cross, touching all the extreme upper and lower ribs on both sides. At the end, we knot on the last edge.

Step 6: prepare the filling.

Using a meat grinder or a blender, grind slices of pork directly into a bowl. After that, we spread in the container such ingredients as chopped spinach, parsley and cilantro, chopped onions, and also break the eggs and pour the breadcrumbs. Salt and pepper the filling to taste and pour in the end 0.5 teaspoon thyme. Using a tablespoon, mix all the components well until a homogeneous mass is formed.

Step 7: prepare a mixture of spices.

Pour another small amount of salt, ground pepper and the remaining part of thyme into the bowl. Using a teaspoon, mix everything well until smooth.

Step 8: prepare the royal dish "Crown".

With clean, dry hands, rub the dish on the outside with a mixture of spices. After that, put the “crown” in a deep baking sheet, pre-greased with olive oil, and using a tablespoon, spread the filling in the middle of the dish. Attention: if you still have a little filling, then it can be laid out on the bottom of the pan around the dish. Meanwhile, preheat the oven to a temperature 200 ° C. Put the royal dish in the oven for 10 minutes. After this time, reduce the temperature of the oven up to 170 ° C and bake the "crown" for 2.5-3 hours. Attention: across every 30 minutes we take the baking sheet out of the oven using tacks and pour a tablespoon of the dish with the allocated juice so that the meat does not become dry during baking. After the allotted time for cooking meat, it is necessary to check the degree of its readiness. To do this, just pierce the pork flesh with the tip of a knife and see what color the juice stands out. If the liquid is clear, then the "crown" is ready. After that, turn off the oven, and transfer the meat with a wooden spatula to a warm serving dish. Set the dish aside on 20 minutesso that it absorbs all its juices and becomes softer.

Step 9: serve the royal dish "Crown".

Such a royal dish as "Crown" can be served to the festive table directly in this form. Also, if desired, the “crown” can be cut into portioned pieces along between the ribs and served with the filling and, for example, with a fresh salad of vegetables and herbs, as well as with baked potatoes. Good appetite!

Recipe Tips:

- - Instead of breadcrumbs, you can put raw semolina in the filling.

- - In order not to burn the ribs during baking, they can be wrapped in food foil. Thus, the dish will turn out even more beautiful.

- - To make the meat juicy and not dry, it is best to use a kitchen thermometer. To do this, it must be inserted directly into the meat portion of the dish and make sure that the temperature of the pork loin at the end of baking is at least 75 ° C.

- - Instead of fresh spinach, you can use frozen. Only in this case, it must be thawed, squeeze out any excess liquid with your hands and grind on a cutting board if necessary. But in no case do not defrost the ingredient with a microwave oven or under a stream of hot arches, otherwise spinach can lose not only its taste, but also its useful qualities.