Carbonate (Carbonade) pork - 3 cooking recipes

In general, the carbonate is the part of the pork carcass that is located in the dorso-lumbar mass. In fact, it is almost the same as loin. And they cook it, mainly, either in a frying pan or in the oven. That is, fried or baked. The result is a whole piece of baked meat, which is cut into portioned slices and served as a cold appetizer (after cooling).

To make pork tenderloin as juicy as possible, the meat is often boiled in one piece before baking, soaked in water or marinated in a flavorful marinade. Foil or a sleeve can also help. The cooking time depends on the power of the oven, it can vary greatly, but the temperature is always the same - within 200-210 degrees.

It is important to ensure that the tender pork does not overcook, dry out, burn or remain raw inside. If you use foil or a sleeve, it will not create an appetizing crust. And to form the latter, it is good to periodically water the meat with the released juice.

It is believed that classic pork chop should have a layer of fat on which longitudinal or cross-shaped cuts are made before baking. They can then be stuffed with garlic and a mixture of seasonings and herbs. Spices such as oregano, paprika, marjoram, thyme, and hot pepper are added to pork carbonate recipes. You can also prepare the dish in a slow cooker and on a grill pan.

All the same products that are used for, say, barbecue are suitable for the marinade. These are: vinegar, wine, mayonnaise, sour cream, ketchup, hot or sweet and sour sauces, mustard, mineral water, vegetable or butter.

To form a flavorful crust, you can use honey, sour cream, mustard, and sugar syrup.

You can cook carbonade not only on its own, but also with the addition of various vegetables and mushrooms to get a complete dish with a side dish. This should be served hot.