Ingredients: 5 kg of pork on ribs, 300 g of thinly sliced smoked bacon, 12 culota bulbs, 5 large garlic cloves, 300-400 ml of white dry wine, 1 jar of Dijon mustard with grains, ½ h. Tine spoons, ½ h. Spoons of fresh black pepper , 1 h. Spoon sea salt.
Cooking method: oven preheat to 220 degrees. Pork salt, pepper, sprinkle with Tmin, and then lubricate mustard from all sides, except where there is a fat. Bacon strips put on meat, so that the mustard layer is completely closed, and secure bacon toothpicks. Onions and garlic cleaned. A small deep baking sheet to felt the paper for baking, put meat into it, spread the bulbs on the sides and garlic. Pour 100 ml of wine onions and send a baking sheet into a heated oven. After 10-15 minutes, when the wine boils, pour them the meat and reduce the temperature to 210 ° C. Bake meat for an hour, every 15-20 minutes by watering with a seeding juice. To pour the pork to the remaining white wine, to reduce the temperature in the oven to 160 ° C and bake until readiness, continuing every 15-20 minutes to water the juice formed.
Julia Vysotskaya