Meat Specialty

Sia RibaginaSia Ribagina
MasterChef
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Topato
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Meat Specialty
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18/01/2018
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Preparation
20 min.
Cooking
90 min.
Тotal
110 min.
Servings
4
"A Meat Specialty with pork, a refined taste and appearance, suitable for special occasions, as well as lunch with friends."

Ingredients

  • pork - 28 oz (800 g) a whole piece
  • spinach - 12.5 oz (350 g)
  • carrots - 2
  • onions - 2 heads
  • olive oil - 2 tablespoons
  • black pepper
  • salt
  • potatoes - 17.5 oz (500 g)
  • honey - 1 tablespoon
  • thyme - 1 tsp
  • paprika - 1 tablespoon smoked
  • red wine - 3 1/3 tbsp (50 ml)
  • broth - 4/5 cup (200 ml)
measures

How to make

For this recipe you're going to need pork meat - a whole piece of neck or loins. Slice the meat with a knife in order to open it up and obtain a large rectangular piece of meat 1/4″ (0.5 cm) thick.

Clean the vegetables and chop the onions finely, grate the carrots. Pour a little olive oil in a pan and braise the onions and carrots in it until golden.

Add the spinach and saute it under a lid for a few min. until softened. Season with salt, black pepper and thyme. Take the pan off the stove and leave the filling to cool a little.

Put the meat piece in a tray, pour the prepared filling over it, while leaving an empty margin around the edges. Wrap the meat into a tight roll and tie it with thread or pin together with toothpicks.

Smear the meat with a little olive oil, then the honey, black pepper, salt and smoked paprika. Arrange coarsely chopped potatoes around the meat as a garnish.

Pour in the wine and broth and cover with foil. Put the tray in a preheated 360°F (180 °C) oven for an hour. Remove the foil and bake another 20 min. for the meat and potatoes to gain a nice crisp.

Take the tray out, cool the meat a little and cut it into pieces. Serve with the potatoes, parsley and cherry tomatoes for decoration.

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