Today my dish is special, festive… It is dedicated to my Kimi (us)… A dish full of aromas and elements from Evia…
From the wine that I will spread (black koudoura) to the thyme and sage collected from the green mountains of Seta.
The materials I will use are:
- 1 pork frame
- 2 dried figs of Kymi
- 1/2 glass of black Kimi stew (or some other fruity wine)
- 2 packet of cake (or dry bread crumbs)
- 2 cloves garlic
- 1 onion
- 2 teaspoons olive oil
- salt, pepper, sage, thyme
- Twine for tying meat
- First of all, when we buy the pork frame from our butcher, we will ask if we can not clean the edges of the bones so that they can be seen.
- In a blender, take the onion, garlic, two figs and mash them.
- Spread the pork frame and season it well on both sides and then spread the pulp very well with your hands. (For better aroma effect we can leave it in the fridge for 3-4 hours to marinate and give their aromas better)
- In a bowl, pour the cakes, the sage, the thyme, the pulp left over from the spread and our wine.
- We take our meat and wrap it, so that the two ends meet and give the shape of a crown.
- We place it in our pan and with great care we spread and stick around the mixture we made.
- Cover the protruding bones with foil.
- Put it in a preheated oven at 180 degrees Celsius. We calculate the time about 20-25 minutes for each half kilo of its weight.
- Serve it on a plate with a potato garnish, rice etc.