The bone on the bone. Recipe

Do you know how to prepare a loin for bones? If not, then we offer you two ways to tastily bake meat.

The bone on the bone. The recipe is the first

This dish can be prepared both from a loin, and from ribs. Adding a variety of spices to the meat, you will make its taste and aroma rich and bright. The weight of the ingredients is determined based on the number of eaters and dishes in which the loin will be prepared. You will need:

• Pork loin (ribs);
• Salt, seasonings;
• Sweet pepper;
• onion;
• Fresh tomatoes;
• Black olives.

How to prepare a loin on the bone

The recipe for cooking begins with the preparation of meat. Rinse, dry it. Separate the meat into a centimeter from the bone. Not until the end, but in such a way that a layer of bone is formed. Discard it, salt and add the pepper. Prepare the filling. Cut finely onions, peppers and tomatoes. Fry vegetables in oil, adding crushed garlic and a few olives. A piece of minced meat wrap in meat, roll with a roll and secure with toothpicks. Fry the side of the loin in the griddle. Prepared part of the meat wrap in foil along with the stone. Put it in the oven. The second part of the filling can be used for garnish. In roasted vegetables, add a little rosemary and serve to the table.

The bone on the bone. Recipe with cabbage and mushrooms

For this method of cooking you will need:

• About 3-3.5 kg of pork loin;
• 0,5 kg of white cabbage;
• 200 g of fresh champignons;
• 100 g or 10 tbsp. L. Sunflower oil;
• Spices and salt.

How is this burr on the bone prepared? The recipe requires two strips of bacon on the bones - 8-9 ribs in each. It is possible with a balyk, but without a backbone. Ingredients for the filling you can change to your liking by adding or eliminating products. A special flavor of minced meat will add prunes or smoked bacon. Ribs cut to the same size, on the inside, remove the film. Bone fragments should be removed, if necessary, washed and dried meat. From the edge, retreat 10 centimeters and make a straight line of incision across the sternum. Cut the meat so that part of the ribs is bare. You can remove the meat layer from the outside of the piece, in order to further close the vegetable filling. Meat salt with salt, spices, lightly pour oil. Put the Korean on the baking sheet, cover with a film and leave to marinate for the night.

And now let's start preparing the filling. Cabbage chop, lightly salt. Mushrooms wash and cut into large slices. Cut the onion into half rings. Cabbage fry in oil for half an hour. Fold in a separate container. Add a little more oil to the frying pan and save the mushrooms and onions in it. Add salt. Mix cabbage with onions and mushrooms

Now we need to make a ring from the ends of the koreaks, so that the inner sides of the brisket are outside and sewed with a thread. On a deep, large baking tray, place the meat with the ribs facing up. Tie the structure with threads. Meat, which hangs from the ribs, lift and put the filling in the center of the "crown". Cover the vegetable ground meat with meat. Wrap the ends of the bones with foil. Now it's time to bake the dish - half an hour at a temperature of 180 degrees. After that, cover the center with foil and bake for another hour and a half, but already reduce the heat to 160 degrees. If suddenly the fat began to burn, pour a little water. Put the finished dish on the plate, remove the thread. A beautiful, delicious treat of the festive table can be a pork loin on the bone. The recipe is not simple, but the result will please even the sophisticated gourmets.