Pork chalagach in the oven

Step-by-step preparation

Cooking time: 3 hr

1. STEP 1

   

   How to make chalagach from pork in the oven? First, prepare all the ingredients for the marinade. Which oil is better to take? Vegetable oil can be olive or sunflower depending on preference. With sunflower, the taste of the top crust on the meat will be more tender, with olive - with a slight characteristic bitterness. Ketchup can be replaced with tomato paste.

2. STEP 2

   

   How to prepare the marinade? To do this, combine soy sauce, olive oil, ketchup and ground black pepper in a bowl. I do not add salt, since soy sauce is quite salty.

3. STEP 3

   

   Mix everything thoroughly with a spoon or whisk or fork until the olive oil is combined with the rest of the ingredients. Do this carefully so as not to splash the table surface.

4. STEP 4

   

   For chalagach we will need pork on the bone, and certain parts of it: meat with the rib bone. The bone can be long or chopped off, like mine. In different stores, this part may be called differently: pork cutlet on the bone, loin on the bone, entrecote on the bone. Therefore, be guided by appearance: it should be approximately an oval part of the flesh, partially surrounded by bone. Rinse the pork thoroughly and dry it with paper towels.

5. STEP 5

   

   Place the bone-in pork in a bowl, pour in the soy marinade and spread it all over the meat using a spoon.

6. STEP 6

   

   Leave the pork to marinate for at least 2 hours, preferably overnight. If you marinate for 2 hours, then one hour in the refrigerator, and the second at room temperature. The same applies if you leave the meat overnight. An hour before cooking, you need to remove it from the refrigerator. This is necessary so that the meat has time to warm up and then it will be fried and baked evenly.

7. STEP 7

   

   Heat the frying pan thoroughly. There is no need to lubricate it with anything, because the meat is already saturated with marinade. If you have a grill pan with a removable handle, then it is better to cook in it. Add the pork and fry over high heat until golden brown, about 5 minutes on each side (time depends on the thickness of the pan). A quick sear over high heat will seal in all the juices in the meat, keeping the pork juicy. If the heat is low, the meat will begin to release juices.

8. STEP 8

   

   Transfer the chalagach to a baking dish and brush both sides with the remaining marinade. If the pan has a removable handle, simply remove the handle and bake the meat directly in it. Place the pork in an oven preheated to 190°C under the upper grill for about 10 minutes. If possible, turn on the upper grill along with convection. If your oven does not have a grill at all, then cook on the normal lower mode. Cooking time may increase.

9. STEP 9

   

   Pork chalagach is ready. You can serve it with any side dish and sauce. Very tasty with cherry sauce. Bon appetit!

Comments on the recipe

Lilik75

08.12.2023

4.9

I know another version of baked pork loin in soy sauce with honey.

Corason

08.12.2023

4.8

I wanted to cook pork steaks on the bone for the New Year. I chose this recipe for cooking because the meat in the photo is very appetizing. Usually I just marinated the meat in soy sauce, and then there was ketchup and butter. I decided to try making chalagach from pork in the oven and bought ketchup for the kebab. My husband cut the loin bone by bone into steaks 1.5 cm thick. I made a marinade from ketchup for kebab, soy sauce, vegetable oil and seasoning for kebab. I thoroughly rubbed the steaks with the marinade and left them to marinate overnight under pressure. When it was time to cook, our lights were turned off. Therefore, we cooked on a grill on a grill, based on the situation. My husband quickly lit a fire, when the oak wood burned out and only coals remained, we put the chalagach on the grill on the coals. Cooked for about 30 minutes, turning the grill. The aroma is amazing. Any meat will be very tasty in this marinade. By New Year's, rosy steaks were on the table. The meat turned out very tender and juicy with a golden brown crust. Next time I will definitely try to cook pork chalagach in the oven, after frying it in a frying pan. Steaks go very well with vegetable salad and boiled potatoes. The marinade is wonderful! Thanks to the author!