Pork rack is ideal for culinary experiments. For example, it can be stuffed with aromatic herbs and apples and baked in the oven - you get a chic dish for a large company.
It is necessary
- - pork rack with 5 ribs (about 2 kg).
- For filling:
- - a spoonful of olive oil;
- - 2 small apples;
- - 1 stalk of celery;
- - half a medium onion;
- - half a teaspoon of sea salt;
- - ground black pepper;
- - a clove of garlic;
- - 75 gr. bread crumbs;
- - one spoonful of chopped parsley, rosemary and sage;
- - zest of half a lemon;
- For rubbing:
- - one spoonful of chopped parsley, rosemary and sage;
- - zest of half a lemon;
- - a clove of garlic.
- For broth:
- - 200 ml of chicken broth;
- - 200 ml of apple cider;
- - 100 ml of white wine;
- - a spoonful of olive oil.
Instructions
Step 1
We start by preparing the filling for the meat. Heat the olive oil in a saucepan, put apples, onions and celery cut into small pieces, salt and pepper. Simmer, stirring occasionally, for 6-7 minutes to soften the vegetables and apples. Add the squeezed garlic and simmer for a minute. We remove the saucepan from the heat, add bread crumbs, herbs and lemon zest. Stir and let the filling cool.
Step 2
Let's get down to the meat. We cut up the square so that the meat "unfolds". Salt and pepper.
Step 3
We spread the filling on the meat and fold it.
Step 4
Tie with twine and cover with a mixture of chopped herbs, garlic and lemon zest.
Step 5
Pour the broth ingredients into a saucepan and bring them to a boil.
Step 6
Preheat the oven to 200C. Cover the baking sheet with foil and put it on the bottom of the wire rack. Put the meat on the wire rack and bake for 20 minutes. After that, pour it with a third of the broth and cover it with foil on top. We reduce the temperature to 175C and bake the meat for 90 minutes. During this time, pour it with broth 2 more times. Before serving, let the cooked meat stand outside the oven for 10 minutes.
