Description
With this dish you need to Tinker, but the result is worth it! Unusual design, tender and flavorful meat, delicious and colorful toppings will not leave your guests indifferent!
Ingredients
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Pork
1 kg
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Cinnamon
3 g
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Onion
2 piece
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Allspice
7 piece
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Black pepper
7 piece
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Bay leaf
3 piece
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Ginger
20 g
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Pepper
0.5 piece
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Carrots
1 piece
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Figure
0.5 cup
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Soy sauce
60 ml
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Starch
1 tsp
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Vegetable oil
3 Tbsp
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Salt
-
Cucumber
2 piece
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Lettuce
-
Green onions
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Chili
-
Parsley
Cooking
For this dish we'll need a pork belly without bones. I was looking for a piece that he was necessarily on the skin and as little as possible contain fat.
Meat put in a pot, fill with cold water, bring to a boil.
For cooking meat, we need the black peppercorns, allspice peas, ground cinnamon, peeled onions (making it cross-cut), ginger, sliced.
When the meat boils, the water is drained, thoroughly wash the bacon, put it again into a clean saucepan, fill with cold water, add the vegetables and spices. Bring the water to boiling, diminish the fire and cook the meat under a lid for about 30 minutes. Add 0.5 to 1 teaspoon of salt, cook for another 10 minutes.
Then add to the meat three Bay leaves, cook for more 5 minutes. Take out the meat from the broth. Part of the broth is still useful to us.
In a time when meat will be cooked, prepare the filling for the pyramids. In a few waters wash the basmati rice mix until the water is clean. Cook the rice in plenty of water until soft (about 4 minutes after boiling water), recline in a colander, allow to drain excess fluid.
Prepare the vegetables - my bell peppers, onions and carrots clean and wash. Carrots grate on a grater for Korean carrot. Onion cut into half rings, half of pepper cut into strips.
Vegetables separately a little fry in a pan in a little vegetable oil.
Add to rice with vegetables and chili peppers ground to the tip of a knife, a little salt, stir. The stuffing is ready!
After meat is pulled out of the broth, pickling it in soy sauce for 30 minutes, turning them over frequently to keep the meat soaked in sauce on all sides.
The skin of the breast gets nice brown color.
Fry the meat on all sides in hot non-stick pan adding 1 tablespoon of vegetable oil. Allow the brisket to cool completely.
With a sharp knife making the first incision on one side, not reaching the end of about 3-5 mm.
Then turn 90 degrees, make a cut on the other edge, again before reaching the end, etc.
Starting from the middle, putting the breast in its original shape.
Then gently push from the bottom to the middle of the meat, creating a pyramid.
Fill the pyramid with a filling of rice and vegetables. Very tight stuff is not necessary, because the rice in the steamer for another swell.
Skalyvaniem pyramid toothpicks on all sides, and carefully placed in the steamer. Prepare the pyramid in the steamer for about 40-50 minutes.
At this time will do the decoration of the dish. Two long cucumbers cut the ends with a length of about 4-5 cm.
Spoon noisethe with sharp edges, I cut out the tails on the 2 ball. Clean the tails in from midway, with a knife cut out the triangles with an edge, to get the sepals of a flower.
Of lettuce formed the flowers and insert into the sepals.
With the remaining parts of the cucumber remove the skin,
Cut out the leaves.
Spoon noisethe I cut from peeled pieces of cucumber balls.
The dish on the edge decorate with balls of cucumber and leaves, creating bunches of grapes. At pen green onions tear off long strips with a width of 2 mm, they will twist like a mustache grapes. Decorate them bunches.
On the dish lay out the meat pyramid, keeping the filling from the bottom with a spatula. Remove the toothpick. Decorate the dish with parsley and flowers from the cucumber and lettuce.
Prepare the glaze: about 50 ml of broth and 20 ml soy sauce bring to the boil. In a Cup, mix one teaspoon of starch and 3 tablespoons of cold broth and pour to the boiling broth, stir thoroughly. Allow to boil frosting.
Pour pyramid with glaze on all sides. The dish is ready! Bon appetit!
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