How to fry carbonate in a pan. Pork carbonade. With spicy Provence herbs

Recipe for pork chop in foil in the oven

Kitchen tools: saucepan, tablespoon, cutting board, paper towels, thread, foil, oven, scissors, wooden skewer.

Ingredients

When choosing meat, pay attention to its color and smell.. The fresh product must not smell bad and its color must be reddish without blue or gray tint. Instead of a sirloin, you can also use entrecote, tenderloin, cutlet on the bone. It is better not to take meat from the cervical region, as it will give extra juice.

There is one secret that every meat-eater needs to know: pepper for this kind of dishes is better to grind on their own and immediately before adding to the product.

Step by step cooking

1. First of all, you need to prepare the brine. It is prepared quite simply: for 1 liter of cold water we take 3 bay leaves, 5-6 peas of allspice black pepper and 1.52 tbsp. l. table salt.
2. Bring to a boil, then cool the brine.
   
   
3. We take the pork, wash it under running water, then lower it into the cooled brine. Marinate the meat in this way for 2 hours.
   
   
4. When 2 hours have passed, remove the meat from the brine and blot with paper towels.
   
   
5. We cut 2 cloves of garlic into thin slices along, after which we use a knife to make incisions in the carbonade and place 1-2 slices of garlic there.
   
   
6. Sprinkle stuffed meat with ground pepper to taste and carefully coat with 1 tbsp. l. mustard. Add your favorite spices for meat, I usually use suneli hops.
   
   
7. We take the threads and wrap the carbonade, as shown in the photo. It is worth resorting to such manipulation in order for the meat to retain its round shape.
   
   
8. At the next stage, you will need 200 g of apples (about 2 medium fruits). We cut them into four parts, after which we cut each part into slices.
   
   
9. We cut off the required amount of foil, put half the apples in the middle, and prepared meat on top of them.
   
   
10. Then we put the apples on the meat again and cover with foil, sealing it tightly on all sides with the seams up so that the juice does not leak out.
    
    
11. We heat the oven to 220 °, meanwhile we put 2-3 leaves of cabbage in a heat-resistant form - they will serve as additional protection against burning.
    
    
12. And only after that we lay out the meat in foil and set to bake for 20 minutes at 220 °, then lower the temperature to 180 ° and bake for another 50 minutes.
    
    
13. We check the readiness of the dish by piercing it with a wooden skewer - the juice of the finished meat should be transparent. It is better to let the dish cool directly in the oven. Before eating, remove the thread, apples can also be removed if desired.
    
    

You can also cook very tasty in the oven. And for beef lovers there is a similar recipe with.

Baked chop can be served directly in the unfolded foil, cut into pieces, or you can put it on a round kitchen board. In addition, you can decorate the dish with cherry tomatoes, sprigs of fresh herbs and any meat sauce, such as tkemali.

Video recipe for cooking pork chop in foil in the oven

After watching the video, you can easily cook such a delicious dish as baked pork chop at home. I invite you to view.

The recipe for pork chop in the oven in the sleeve

Cooking time: 90 min.
Servings: 2-4.
Calories: 100 g of product accounts for 190 kcal.
Kitchen tools: baking sleeve, cutting board, knife, cast iron pan or other heat-resistant dish, oven.

Ingredients

How to choose the right products

Always check the freshness of meat when you buy it from a store or market stall. Feel free to smell it and pay attention to its color in daylight. For this recipe, you can take pork tenderloin or neck.

Spices for pork can be very different: suneli hops, ground coriander, dry basil, zira, anise, rosemary and others. Pay attention to the amount of salt in the seasonings so as not to oversalt the dish.

Step by step cooking

1. Many would agree that pork goes great with garlic. We will also be guided by this during the preparation of carbonade. Take 4-5 medium cloves of garlic and cut each of them in half lengthwise. If you have large teeth, take 3-4 pieces. and cut into 4 pieces.
   
   
2. Wash 800 g of pork under running water, put it on a board, then make deep punctures in different parts of the meat with a knife, into which we place 1 allspice peas and 1-2 pieces of garlic. Do the number of punctures at your discretion, for this amount of pork I usually get 6-8.
   
   
3. Put stuffed carbonade in a bowl and sprinkle with 3 tbsp. l. spices for pork Rub it well so that the meat is saturated with aroma and becomes fragrant.
   
   
4. Pour the meat 4 tbsp. l. soy sauce and leave for a couple of hours so that it marinates well. In order for the pork to be fed evenly on all sides, we will turn it over every 20-30 minutes.

   Please note that we do not add salt. Soy sauce is quite salty, and most pork spices also contain salt.

   
   
   
5. After the required time has elapsed, we are preparing to place the pork in the oven. To do this, measure the sleeve based on the fact that it will need to be tied on both sides. Also note that the seam on the sleeve must be placed at the top, otherwise the juice will flow out and the meat may be dry.
   
   
6. We put the meat in the sleeve, which we firmly fix at both ends. Often, special clips are included with the sleeve, just for this purpose. You can also simply tie a tight knot on one and the other side of the sleeve. When the meat is firmly packed in the middle of the sleeve, place it in a cast iron pan or other heat-resistant dish. We bake for an hour at a temperature of 200 °.
   
   
7. When you take the finished dish out of the oven and remove the sleeve, be careful not to burn yourself with steam. You can check the readiness of the meat by piercing it with a knife approximately to the middle: if the juice flows, the carbonade is ready, if there is blood, you need to cook more.
   
   

If you love meat as much as I love it, then you are ready to eat it both for the first and for the second. There is a recipe especially for you on our website.

Video recipe for cooking pork chop in a sleeve in the oven

The above recipe with a photo is quite simple, but for clarity, I recommend watching a video on how to cook pork chop in the oven, especially since it won’t take you much time.

Pork chop in a pan

Cooking time: 20-30 min.
Servings: 4-6.
Calories: 100 g of the product accounts for 269 kcal.
Kitchen tools: cutting board, knife, paper towel, bowl, non-stick skillet, silicone brush, spatula, toothpick or skewer.

Ingredients

You can find tips on how to choose meat and seasonings for cooking pork chop in the recipes described above.

Step by step cooking

1. Wash the pork under running water and pat dry with paper towels, then cut into steaks. We cut across the fibers so that the finished product is not tough. In order for the meat to be not only soft, but also juicy, the steaks should be at least 2.5 cm, and preferably 3 cm. We should get 4-6 pieces.
   
   
2. Put the resulting steaks in a bowl, salt and season with black ground pepper and ground red paprika to taste. Rub the spices well into the meat.
   
   
3. We heat a frying pan with a non-stick coating and grease it with 1-2 tsp. vegetable oil. It is convenient for me to do this with a silicone brush, you can also use a paper towel.
   
   
4. Put the meat steaks on a greased hot pan.
   
   
5. Fry uncovered for 2-3 minutes on each side. After turning the meat over, you can slightly reduce the heat. Readiness is checked with a toothpick or skewer.
   
   
6. We serve the finished dish to the table.
   
   

You may be interested in the recipe. And for those who prefer beef, it is provided.

How to decorate and serve a dish

Well, first of all, this dish really, really needs a sauce. Of course, it is preferable to make it yourself, but even ordinary store-bought ketchup will make the taste of pork more pleasant.

Steaks are good with many side dishes: cereals, mashed potatoes or vegetables, spaghetti. In many European restaurants, for example, you can often see steaks paired with iceberg lettuce. When serving fried meat, do not forget to put a knife with cutlery.

Video recipe for cooking pork chop in a pan

If you still have questions after watching the step-by-step recipe with photos, watch the video, which dynamically shows how to cook pork chop in a pan.

There are many ways to cook pork. Sometimes you can achieve the perfect taste by acting on a hunch. I shared with you my most favorite and repeatedly tested recipes. If you also have such in your arsenal, we will be glad to read them in the comments.

• 700 gr. pork chop;
• 5-6 garlic cloves;
• 1-2 tbsp olive oils;
• 0.5 p.p. salt;
• 1 tsp spice mixes for pork.

• Preparation time: 00:10
• Cooking time: 01:00
• Servings: 10
• Complexity: light

Cooking

Pork chop in the oven in foil turns out to be very fragrant, juicy, tasty. This meat can be served both hot and cold. Roast pork can be used for a meat plate or for making sandwiches.

1. The recipe for cooking carbonade in the oven in foil is very simple. First, take a piece of meat, rinse it, dry it thoroughly. With a sharp knife, we clean the surface of excess fat from the hymen.
   

   It is still better to leave a little fat, as in this case the meat will turn out to be more tender and juicy.

2. We heat a large dry frying pan over a fire. We spread the carbonade there, fry it on all sides until a beautiful golden brown. This operation is called sealing. It allows most of the meat juices to remain inside the piece rather than run to the bottom of the mold.
3. Preparing marinade for meat. Mix olive oil with salt and spices. With the resulting composition, carefully rub the cooled tenderloin on all sides. Put the meat on the foil.
   

   In order for the heat to be distributed inside the meat and it to bake faster and more evenly, put the pork on the shiny side of the foil.

4. We clean the garlic, cut it into thin slices. We cover the entire surface of the meat with them.
5. Wrap the pork tightly in foil, put it on a refractory form. Preheat the oven to 200 degrees, bake the meat for about an hour. The readiness of the dish can be checked by making a deep incision. If clear juice stands out, then the carbonade in foil is ready. Turn off the heat, cool the carbonade without taking it out of the oven. Then the meat will turn out even more juicy and tasty.

Pork is a very tasty and tender meat. Pork is fatty, so it is best to bake it in the oven rather than fry it. To preserve the juiciness of the pulp, it is usually baked, wrapped in foil or placed in a culinary sleeve. In this article, we will look at recipes with photos of both cooking methods.

The recipe in the bag allows the pork chop to remain juicy and tasty, even if all the fat is cut off from the meat. Therefore, carbonade turns out to be dietary, but at the same time tasty, fragrant and no less juicy.

Servings Per Container: 6.

Cooking time: 1 hour 10 minutes.

Calorie content: 229 kcal per 100 gr.

Ingredients:

• 1.5 kg carbrnade;
• 3 laurels;
• 100 ml of plain water;
• 7 peas of allspice;
• 0.5 tsp each curry, suneli hops, ground black pepper and salt.

Cooking method:

1. The recipe in the package is distinguished by the speed, simplicity of the whole process: nothing gets dirty, does not splatter. After cooking the meat, the package is simply thrown away.
2. First, prepare the pork, cut off absolutely all the fat from the spit. We wash, dry, rub a piece of pork with a mixture of spices. We leave the meat to soak in flavors for 5-10 minutes.
3. We cut off the desired segment of the culinary sleeve, fasten one edge with a clip. We place the carbonade inside, lay out the leaves of lavrushka with peas of allspice on top, and also pour some water. Now we tie the second side of the package. Place seam side up on a baking sheet to allow steam to escape through the perforated seam.
   

   If the sleeve is one-piece, then in its upper part we make a couple of punctures with a toothpick so that the bag does not burst from the steam accumulated inside.

4. We place the meat in a bag in the oven, heated to 200 degrees for an hour.
5. Baked carbonade - recipe in a bag, take out of the oven, cool a little, serve, cut into thin slices.

Pork chop is also baked with various vegetables. The most common option is pork baked in the oven with potatoes. The dish is tender, tasty, very satisfying, so it is suitable for a festive lunch or an ordinary dinner. So, let's begin to take a closer look at the recipe for cooking juicy carbonade in the oven.

Servings: 8.

Cooking time: 1 hour.

Calorie content: 266 kcal per 100 gr.

Ingredients:

• 1 kg of pork chop;
• 2 onions;
• 5-6 potato tubers;
• 150 gr. Dutch cheese;
• 50 gr. ketchup;
• 0.5 st. mayonnaise;
• 1.5 tsp table salt;
• A little ground pepper, oregano, dried herbs.

Cooking method:

1. My pork, cut into centimeter-thick medallions. We beat off each part with a culinary mallet on both sides.
2. Separately, mix mayonnaise, ketchup, spices with herbs. We mix everything thoroughly, place the pork in the resulting sauce, carefully smearing each piece with it. We tighten the container with meat with cling film, put it to marinate in the refrigerator for 4 hours.
3. In the meantime, carefully wash the potato tubers with a brush. Boil them until cooked in uniform. It is very important not to overcook the potatoes, because it will still bake.
4. Lubricate the refractory form with sides with mayonnaise. Put the pieces of marinated pork on the bottom, freeing the meat from excess marinade.
5. We clean the onions, rinse them, cut them into small cubes. Sprinkle the meat with chopped onion.
6. We clean the boiled cooled potatoes, cut into circles, put them on top of the meat with onions. Sprinkle the top with coarsely grated hard cheese. Additionally, the surface of the dish can be greased with the remnants of the marinade.
7. We bake the dish in the oven with potatoes at 200 degrees for about 40-50 minutes. Serve hot as a complete meal. Bon appetit everyone!

Video:

Fry pieces of carbonade 2 cm thick in a large amount of oil for 5 minutes on 2 sides, turn off the heat, cover and leave for 10 minutes.

How to fry carbonade

1. Wash and dry the carbonade with a napkin. If the carbonade is a whole piece, then cut it into transverse layers 2 centimeters thick.
2. Optionally, cut each piece with a mesh on 2 sides with a knife, or beat it with a hammer, having previously covered it with cling film to avoid splashing.
3. If the carbonade is fat, cut the fat: then the piece of meat will not swell during frying, but will remain even.
4. Sprinkle pieces of meat with salt and spices, lightly rub them inside.

5. Optionally, sprinkle the meat with lemon juice, soy sauce, cover and lightly marinate - 10-15 minutes.
6. Heat a frying pan with plenty of oil over high heat, put the pieces of carbonade and fry for 5 minutes on 2 sides.
7. Cover with a lid, leave for 10 minutes.

Chop chop can be fried in a dry frying pan - on both sides for 3 minutes, then cover and leave for 15 minutes.

Fkusnofakty

The carbonade is a piece of pork located along the spine, considered the second softest part of pork after the tenderloin. Ready-made (boiled and baked to a crust) carbonade can be bought at the store, but fresh meat is recommended to be cut into longitudinal pieces and fried over high heat.

As a rule, carbonade is sold as a single piece of meat, lightly covered with fat. This fat is not cut off: when frying, it is he who will give the dish juiciness. If the carbonade is on the bone, you can fry without separating the bone - the fried dish will look even more appetizing.

Before frying the carbonade, you can (but not necessarily) prepare the meat:
1. Pickle - with lemon juice and garlic; in soy sauce; in spices with the addition of oil.
2. Beat off with a food hammer, or cut with a mesh with a knife from 2 sides.
3. Bread - in flour or breadcrumbs.
4. Boil - in a small amount of water until half-cooked for 20 minutes, so that the meat inside is soft and juicy - in the pan it remains only to make the pieces of carbonade ruddy.

How to correctly say about pork - carbonade or carbonate. Carbonate - meat, carbonate - salt and esters of carbonic acid.

In a frying pan, carbonade is fried by 20-40%.

Pork carbonate is a very tasty product that is incredibly tender and juicy. For the first time they began to cook it in France on coals, but over time the technology has become simpler, now it is baked in a conventional oven. But at the same time, various spices and marinades are still abundantly used, they give unforgettable taste sensations. Baking pork carb in the oven is a lot easier than it looks, but finding the right meat is much more difficult.

How to choose the right meat

The choice of meat is now simply huge, but to find a really high-quality loin, you will need to try. There are several basic rules that you need to follow when buying:

By following these simple rules and choosing the right meat, you are already halfway done making a delicious meal.

How to bake carbonate in the oven: a recipe

This recipe is very simple and unpretentious. It is ideal for people who do not want to stand in the kitchen for a long time, but at the same time like to eat delicious food.

Ingredients for 1 kg of meat:

• mayonnaise - 80 g;
• Dijon mustard - 30 g;
• soy sauce - 30 g;
• rosemary;
• thyme;
• coriander;
• salt;
• ground pepper.

cooking

Following the step-by-step instructions, you will know for sure how to bake carbonate in the oven so that it is tasty and juicy:

Now you know how to bake carbonate in the oven without spending a lot of time and effort. Carefully monitor the heat treatment process and do not be afraid that 50 minutes spent in the oven will not be enough for a kilogram of meat. This is completely enough so that it is not raw, but not overdried.

Improved oven baked carb recipe in foil

This recipe is more complex and requires already certain culinary skills. But do not worry, if you follow the recommendations, then everything will turn out at the highest level. In this case, a sufficiently large amount of spices is used, which will give the carbonate an incredible aroma and taste.

For 1 kg of meat, you will need a few cloves of garlic (depending on how much you like this smell), but no more than four. Two apples, 2-3 peas and the same amount of regular black. You also need to take 1 tablespoon of mustard, salt and 3 bay leaves. From spices we will use suneli hops, coriander, cumin, thyme. You will need a few more tablespoons of olive oil (can be replaced with regular vegetable oil).

Preparation of carbonate

When all the products are collected, we start cooking:

The recipes contain classic versions of spices, you can safely experiment and add paprika, basil, cumin, curry, oregano, saffron, barberry. All of them are harmoniously combined with each other, and therefore the carbonate will turn out to be very fragrant.

Meat should only be placed in a preheated oven, otherwise a lot of liquid will come out of it in the first minutes of cooking. If you leave the loin in the oven for too long, it will become dry and difficult to chew. If you have a cooking thermometer, you can measure the internal temperature of the meat, it should be within 78 degrees.

Now you know how to bake carbonate in the oven so that it is tasty and juicy. Do not be afraid to experiment, because this is what modern cooking is all about.

INGREDIENTS

1. First you need to make a marinade. Peel the garlic and pass through a press. Add soy sauce, chili pepper, 1 tablespoon olive oil. Wash and dry the lime, squeeze the juice out of it. Mix everything properly.

2. Wash the meat and dry it a little, put it in the marinade. Leave in the refrigerator for at least 3-4 hours, but at least 10 is better. During this time, you can turn the meat so that it is evenly soaked with marinade.

3. After the meat is soaked, preheat the oven to 180 degrees. Prepare a frying pan with a little oil. Break it up properly.

4. Put the carbonate in the pan.

5. Fry it over high heat until crispy on both sides.

6. Place on a baking sheet or wire rack. Using a brush, lubricate with marinade (you can also continue to lubricate the pork carbonate in the oven at home during the baking process)

7. Bake for 20 minutes, and then reduce the temperature to 160 degrees and leave until fully cooked.

8. That's the whole secret of how to cook pork carbonate in the oven. Beautiful and very tasty!

m.povar.ru

Pork Chops (Carbonate)

A delicacy made at home with your own hands is much tastier than store-bought. For example, in a tasty and healthy alternative to buying sausages, there will be home-made boiled pork baked in the oven with garlic and spices, and even more so carbonate.

Chops or (carbonate)- is made exclusively from a special pork tenderloin. The carbonate is located in the dorsal part of the carcass, this tenderloin provides a unique taste and juiciness to the dish.

Ingredients:

pork - 700 gr.

mayonnaise 1 table. a spoon

flour - 2 table. spoons

fat or ghee - 15 gr.

black peppercorns - 5 - 7 pcs.

Defrost meat. Beat the carbonate with a special hammer, salt and pepper it.

Beat the egg with mayonnaise, dip the beaten pieces of meat into the mixture, then roll them in flour or breadcrumbs. The dish will turn out especially tasty if you add a few peas of black pepper and other dressings to the boning mixture.

Melt the fat in a frying pan or oven, put the meat there and fry on each side until dark brown.

Arrange the prepared delicacy on a dish, pour with ghee, garnish with a sprig of parsley, cut and serve.

Pork carbonate: recipes and cooking features

Carbonate is the most tender pork meat cooked in a special way. In many countries, this dish is considered a real delicacy, and only highly professional chefs are trusted to cook it. But our housewives have learned how to cook pork carbonate no worse than famous chefs.

Pork carbonate in the oven: a traditional recipe

• Pork - 1.5 kg
• Lemon juice - ? Art.
• Olive oil - 5 tbsp. l.
• Mustard - 2 tbsp. l.
• Favorite spices and salt - to taste
• Bay leaf - to taste

1. You can use any spices you like for this carbonate. It can be thyme, nutmeg, oregano, dried garlic, suneli hops, curry, etc.
2. First you need to properly rinse the pork and dry it.
3. Combine the mustard, along with your chosen spices, in one bowl, and the lemon juice, olive oil, and salt in another. Some housewives use brine from canned cucumbers or tomatoes instead of lemon juice for marinade. The carbonate prepared in this way is spicy with a pleasant aftertaste of pickled vegetables.
4. Thoroughly mix the contents of both bowls together, generously brush a piece of prepared pork with marinade and leave to soak for 4 to 5 hours. It is best to put the marinated meat in a cold place. Thanks to the long marination, the pork will seal the aroma of herbs in itself, become juicy and soft.
5. Rewind the prepared piece of meat with a thick twine, under which put a few leaves of laurel.
6. Put the carbonate in a baking sheet, greased with oil. Put a piece of meat in the oven, bake at 200 degrees for about 40 - 60 minutes.
7. After cooking, remove the carbonate from the oven, cool and cut into thin slices.

Juicy meat baked in foil

Cooking:

ATTENTION! Do you feel lonely? Are you losing hope of finding love? Would you like to improve your personal life? You will find your love if you use one thing that helps Marilyn Kerro, the finalist of three seasons of the Psychic Battle.
More.

Pork carbonate with honey notes

Read also:

Pork carbonate is a dish that is ideal for breakfast, for making snack sandwiches and as a hot dish on the festive table. There are a lot of recipes for making carbonate, so everyone can choose the right one. If you do not like additional ingredients (spices, seasonings) in some cooking method, you can replace them with others. The result will not be worse!

How to cook pork carbonate: recipes for different ways

It is not so difficult to cook pork carbonate deliciously, the recipes of which will be presented below. This lean tender meat can be baked in the oven in a whole piece, cooked in a pan. Initially, a piece of meat baked on coals was called carbonade, but in Russian this name took root as a designation for a special part of a pork carcass. These are the muscles that run along the spine.

The meat of this part contains a high content of B vitamins and a wide variety of trace elements. It is quite lean, the layer of fat is usually on top of the piece of meat, closer to the skin, and can be easily removed if necessary. During the life of the animal, these muscles practically do not work, so the meat has small fibers, it is soft and not saturated with blood. Its color can be from white to light pink.

Most often, on the shelves of stores you can find smoked meats from carbonade, baked meat and cuts in frozen or chilled form. These are quite expensive meat products, but their quality is very high. Carbonade holds its shape well during heat treatment and is evenly baked when cooked in a large piece, tasty and always looks presentable, which makes it indispensable on the festive table.

What is the best way to bake carbonade in the oven?

To achieve a combination of a golden toasted crust and pulp melting in your mouth, you should do this: cook in the oven for the first half hour at maximum power, and then gradually reduce the heat. This will immediately form a crust on the surface of the meat and keep all the juice inside the piece.

For 6 servings you need to take:

• pork carbonate - 1.5 kg;
• dry red wine - 100 ml;
• wine vinegar - 100 ml;
• honey - 1-2 tbsp;
• red onion - 150 g;
• olive oil - 100 ml;
• garlic - 2-3 cloves;
• salt, pepper and spices to taste.

Heat the oil in a deep frying pan or saucepan and fry the diced onion and chopped garlic in it until transparent. Put honey and warm it up a little, add wine and vinegar, salt, add spices, boil for another 5 minutes. Prepare the meat: wash, dry, make shallow notches in the form of cells with a sharp knife. Let the marinade cool slightly and pour over the meat. Massage the carbonade for 5-7 minutes and leave to marinate for 2 hours.

Turn on the oven at maximum power and heat it up. For the first half an hour, keep the meat at this temperature, then every 15 minutes reduce the heating of the oven by 50 0 C. 15 minutes after the start of cooking, you need to check the formation of a crust: if a clearly visible blush appears, you can begin to lower the temperature. The readiness of the meat comes just in time for the complete shutdown of the oven. Serve with vegetable salad or serve as a side dish for ratatouille.

To make carbonade in another way, you will need a heat-resistant dish with a lid. A carbonade kebab baked in this way will please those gathered at the table with an unusual look, and cooks with ease of preparation.

Slice 4-5 cloves of garlic. Cut the carbonade across, without separating the pieces completely. The thickness of each piece should be about 1.5 cm. Place the garlic slices between the pieces of meat and leave to soak for half an hour or a little more if there is time.

Pour 1 tbsp into the bottom of a deep frying pan or pan. coarse salt (you can take sea salt) and ready-made seasoning for barbecue. If there is none, then take 5-6 peas of allspice and black pepper, bay leaf, coriander and herbs to taste. Preheat the oven to 250 0 C.

Put the meat on top of seasonings and salt in a bowl, rub it with seasoning and on top. Close the lid and put in the oven. After half an hour, lower the temperature to 200-180 0 C and cook for another 25 minutes. Readiness can be determined by the juice flowing from the meat - if it is transparent or slightly pinkish, then the carbonade is ready.

When serving, the pieces are easy to separate along the cuts already made. Any vegetables, salads serve as a side dish.

How to quickly cook carbonade in a pan?

You can not bake the meat in the oven, but do it differently: stew it in a whole piece.

Have to take:

• pork carbonate - 800 g;
• pickle from cucumbers or tomatoes as needed;
• vegetable oil - 1-2 tablespoons;
• salt - 1 tsp;
• sugar - 1 tsp;
• ground black pepper.

Put the meat in a deep dish with a lid layer of fat up. Sprinkle with salt and sugar, pepper and rub in the spices with your hands. Spray with vegetable oil.

Turn on the burner at maximum power. Put the dishes with the prepared meat on the fire and add the brine from the vegetables. Close the lid and let it boil strongly for 10-15 minutes.

Turn the meat over, close the lid and leave to boil for another 10-15 minutes over high heat. Check readiness by piercing the meat with a knife. Serve with a side dish of vegetables and potatoes, green peas and salad.

And you can make carbonade in a slow cooker

For 1 kg of meat you will need:

• soy sauce - 2-3 tablespoons;
• ready-made mustard, spicy - 3-4 tsp;
• ground black and allspice;
• Bay leaf;
• garlic - 1 head;
• salt.

Mix mustard with pepper powder and add soy sauce. Lubricate a piece of meat with this mixture and glue it with bay leaves. Put to marinate overnight in a bag or sealed container. The pickling period can be extended up to 2 days.

Before cooking, remove the bay leaf and sprinkle with coarse salt. Heat vegetable oil in a frying pan and fry the meat until golden brown. Put in a multicooker bowl, remove the top husk from the garlic head and place it next to the meat.

Add water (3/4 cup) and turn on the “baking for 1 hour” mode at a temperature of 140 0 C. If you need to add water during cooking, then you need to add hot liquid. After 40 minutes, check the readiness of the product: if the piece is not very thick, it cooks faster.

A whole piece of carbonade can serve as a hot dish for a festive table, as well as a cold cut or used as a topping for a sandwich. You can bake it not only in the indicated ways, but also use a sleeve or bag made of a heat-resistant film for this, or wrap the meat in foil, adding tomatoes, eggplant and zucchini, onions and garlic to it.

Carbonate - cooking recipe

Not every one of us knows what carbonate is - it is not a pharmaceutical preparation, but a piece of the most tender pork meat, which is cut from the dorsal part near the spine. At the market, each of us bought ready-made carbonate on the market - smoked or baked, ate sandwiches with the most tender pork, well, why not cook carbonate at home? In fact, there are no difficulties, all you need is an oven, some meat and spices. Having tried it once, you will no longer buy sausage in the store, but replace it with pork carbonate. Recipes in the oven, in almost all cases, a whole piece of pork is cooked this way, it takes a little time for any housewife, and you can store our delicious carbonate in the refrigerator.

Carbonate - recipe

If you marinate the pork the day before, the meat will be more tender and juicy. It will be enough to take the usual cucumber pickle for the marinade.

• One kilogram of pork meat
• Garlic, spices, salt - to taste
• Half a glass of cucumber pickle
• Three bulbs

Cooking

On culinary portals, a recipe for cooking carbonate in the oven is quite common. Which one to choose? To begin with, we suggest that you try the simplest recipe for how to cook pork carbonate.

First of all, cut the onion into half rings. Thoroughly wash the pork, rub with garlic, salt and spices. Then put the carbonate in a deep bowl and cover with onions. Pour cucumber pickle and marinate our meat for at least 5 hours. It is best to refrigerate overnight. Then put the meat on a baking sheet and bake for about 40-50 minutes in the oven at 180 degrees.

Carbonate on the bone - recipe

This recipe will appeal to those who like meat with a bone. For cooking, we need the following ingredients:

• One teaspoon of sugar
• Black pepper - to taste
• One teaspoon of salt
• Brine - to taste
• Vegetable oil - to taste
• 0.8 kilograms of pork meat

We take the pork, put it with the bone down in the pan, sprinkle with pepper, sugar, salt and rub everything well. After that, it is necessary to pour vegetable oil - so that the entire piece is completely covered. We put a frying pan on a strong fire and pour brine to the meat, it will be better to take from a tomato, but cucumber will do. Cover with lid and let simmer for 10 minutes. Then we open the meat, turn over and boil for 10 minutes under the lid. We determine the readiness of carbonate with a wooden stick (toothpick). If transparent, slightly pinkish juice flows from the hole, then the meat is ready. It is important not to overdry the pork, otherwise the carbonate will turn out dry.

Cooking Pork Carbonate - Recipe

It is not necessary to cook meat in a whole piece, you can immediately try portioned pieces.

For cooking, we need the following ingredients:

• 250 grams of cheese
• Pepper, salt - to taste
• One can of mayonnaise
• Two tomatoes
• One kilogram of carbonate

Pork carbonate, the recipes of which were described above, is prepared almost everywhere in a whole piece and in its pure form - no vegetables are added to it. In this recipe, we suggest you try baking tender meat with tomatoes in the oven. And cut immediately into portioned pieces - it will bake faster.

First of all, we take carbonate, cut it into identical pieces (about 1.5 centimeters), pepper, salt and put on a baking sheet. Then we thoroughly grease the meat with mayonnaise, lay the tomato circles on top and sprinkle with grated cheese. Preparing carbonate for about 15 minutes in the oven. Readiness should be checked with a knife - if pinkish juice flows from the incision, then it's time to take out our pork. You can serve baked carbonate with a vegetable side dish.

Carbonate in the slow cooker

Carbonate in a slow cooker turns out to be very juicy and tender, it is excellent for breakfast, as it saturates the body. There is no way that a purchased carbonate can be compared with a homemade one. When they chose the meat themselves, they used only those spices that you consider necessary and cooking took place in a clean kitchen. Such a carbonate will cost more, and you will have to look for it. We offer you a recipe for making carbonate in a slow cooker. It turns out easily and very quickly.

By the way, carbonate is part of the carcass, which is located along the spine, it is considered soft, juicy and lean.

• Juice of one lemon
• head of garlic
• A few tablespoons of olive oil
• mustard spoon
• A couple sprigs of thyme
• Several bay leaves
• Spices
• Kilogram Pork (carb only)

Cooking carbonate in a slow cooker

It should be noted that herbs for carbonate may be different, everything will depend on the desire of the hostess and her taste preferences.

It is necessary to wash the meat thoroughly and wipe it dry, it is better to use a rag towel, since paper towels can stick to the wet surface of the meat.

Now you should prepare the marinade. Mix mustard and pepper in a deep bowl. Juice of one lemon and salt. The meat is thoroughly rubbed with marinade and put in the refrigerator for 3.5 hours, even overnight.

In the morning or after a specified period of time, pull out the meat, carefully wrap its sides with thyme and bay leaves, tie it with twine or string so that the leaves do not fall off during cooking, they will give their own flavor to the meat.

We put this design in the slow cooker, put the head of garlic next to it. We now turn on the baking mode and cook for at least an hour, be sure to turn it over several times. Cut the meat for doneness and pay attention to the juice. If there is no water in the multicooker bowl, then you can add a little boiled water. This is done so that the meat is juicy and does not dry out during cooking.

We remove the leaves after cooking and cut neatly into thin pieces.

homemade carbonate recipe

To prepare homemade carbonate, we need the following ingredients:

• Five cloves of garlic
• One teaspoon of nutmeg
• One tablespoon curry
• One tablespoon of suneli hops
• Two tablespoons of pepper mixture
• One kilogram of chilled pork fillet

Making homemade carbonade

Step 1: Preparing the Meat for the Carbonade

We wash a piece of fresh meat without bones with water, after which we dry it with paper towels. Trim excess skin and fat from the fillet. We mix all the seasonings on plates (nutmeg, senuli hops, curry, pepper mixture and salt). We clean the garlic, wash it and pass it through a special press. We also mix this garlic mass with spices.

With this mixture, rub the pork thoroughly on all sides.

Step 2: Bake the carbonade

Place the meat rubbed with spices in foil and wrap a piece of pork tightly with it. We put this composition on a baking sheet. We heat the oven to a temperature of 180 degrees and send the meat into it for 1.5 hours. You can open the foil in the last 15 minutes of baking in order to brown the carbonade.

Step 3: Serve homemade carbonade

We completely cool the carbonate, after which we insist it in the refrigerator for at least an hour. After that, you can use the product for first or second courses, salads, or simply as an appetizing snack. Remember, carbonate is cut very thin according to the rules if you use it as a snack or for sandwiches.

Bon appetit everyone!

You can use other spices and seasonings according to your individual taste if you wish.

Carbonade can be stored in the refrigerator for a very long time (more than a week). The most important thing is to store it properly. You can't keep it in plastic. Wrap it in foil or clean paper. And you can also keep it in a plastic container that closes tightly.

In order to get a delicious carbonade, you need to choose very fresh meat. It should be of a delicate uniform color, elastic and emit unpleasant odors.

Recipe - Delicious Pork Carbonate

To prepare pork carbonate, we need the following ingredients:

• food foil
• Black ground pepper - to taste
• Salt - to taste
• two bay leaves
• 100 grams of mayonnaise
• Three garlic cloves
• 500-800 grams of pork loin (piece)

It is necessary to marinate the meat for 6-8 hours (it is better to do it at night - then cook in the morning or in the morning - so that the carbonate is ready after dinner).

We marinate the meat: we thoroughly wash the meat, dry it with a napkin, make 10-12 deep punctures with a knife in different places. Peel the garlic, chop two cloves of garlic on a garlic press, and cut two slices across. Salt the meat, pepper well and coat with crushed garlic. Sliced ​​garlic plates, trying to grab pepper and salt with your fingers, push into deep holes made in advance with a knife. Then it is good to coat the whole piece with mayonnaise on top, put bay leaves on top. Wrap tightly with foil or in a container closed under oppression, put in the refrigerator for 6-8 hours.

Preheat the oven to 180 degrees. Wrap the marinated meat in two layers of foil, carefully pinch the edges so that the juice does not flow out. Place in a frying pan without a lid or a thick-walled baking sheet and place in the oven for 1.5 hours. In the last half an hour of cooking, it is necessary to remove the heat from the bottom of the oven so that the meat does not burn. After an hour and a half has passed, remove the carbonate from the oven, slightly open the foil at one end, and drain the excess juice. Let the finished carbonate cool for about 30 minutes, cut with a sharp knife. You can immediately serve warm, you can wait until completely cooled in the refrigerator, and only then cut. Good appetite!

Pork Carbonate - Another Delicious Recipe

And now let's cook pork fried carbonate quickly and tasty.

For cooking, we need the following ingredients:

• 150 grams of soft curd, you can use yogurt without additives.
• Ground black pepper
• Salt to taste
• half a lemon
• 50 grams of soy sauce
• 700-900 grams of pork carbonate

We put pork for frying in a container, pour soy sauce, squeeze a lemon and leave for half an hour (it can be longer, even for a day, only it should be put in the refrigerator). As a rule, there is a thick layer of fat on pork carbonate, it can be cut off a little. When cooking, lard is useful.

Next, prepare the sauce for the carbonate. Put the curd in a small container, squeeze the garlic, pepper a little, salt, and mix thoroughly. Our sauce is ready. Yogurt can be replaced with cottage cheese without fillers, at worst, sour cream.

We heat the olive oil in a frying pan, first put the cut pieces of bacon in the pan, which were cut from the pieces of carbonate, melt and fry.

We spread the carbonade. First, fry the carbonade, on each side for two minutes, then turn the carbonate over more often. In this case, you should not overdry. We determine the readiness of pork carbonate, for this you should pierce the fried carbonate and, pressing at the puncture site with a fork, the juice should turn out to be transparent.

We spread the fried carbonate on a plate, put the sauce next to it.

Pork chop with bacon and vegetables

You can cook this dish not only in one piece, but cut into medallions.

• A couple tablespoons of butter for sauce
• Oil for frying
• bunch of basil
• Two glasses of dry red wine
• 100 g smoked bacon
• A couple of eggplants
• two tomatoes
• 1 kg carbonate

We cut the carbonate into medallions, they are wrapped in strips of bacon, fry on both sides, pour in the wine, let it boil to thicken the sauce. Remove from the stove, put a couple of tablespoons of butter, stir until smooth.

Cut vegetables into cubes, fry them in a pan, add basil 5 minutes before the end of cooking, stir, let it boil and turn it off.