Culbastija

Culbastija Yugoslavia

According to Yugoslavian tradition this dish is made with pork chops, but it is just as flavorful made with any other tender cut of meat. Culbastija is a modernized version of roast on the spit which in Yugoslavia is the culinary highlight of a picnic or a vintage festival. The fireplace is improvised; two fork branches are stuck into the ground to hold a spit that has a rotating device at one end. A hole, in which a charcoal fire is ignited, is dug underneath the spit. Only when the fire is burned down and reduced to glowing charcoal can the roasting begin. If the roast tends to brown too rapidly, the heat is controlled by throwing ashes onto the glowing coals. During the roasting, the meat is brushed frequently with shortening or oil until a firm crust has formed. The roast must remain juicy and pink inside. If necessary, cook Culbastija under a broiler, but for best results follow directions for grilling over an open fire. 2 lbs (1 kg) pork loin 2 tablespoons cooking oil salt, pepper, 2 onions, finely chopped

Cut pork into 8 chops; pound them lightly with meat hammer and brush with oil. Place on grill over open fire and cook slowly until well browned on both sides; season to taste. Arrange the chops on a preheated platter and cover with chopped onion. Serve with fresh tomato salad, bread and wine. 4 to 6 servings.

Source: The World's 100 Best Recipes  By Roland Goock Formatted by ckpenner77@hotmail.com

Contributed by :

 * World Recipes Y-Group