Pork carbonade in the oven

Such a meat delicacy as pork carbonade in the oven is not difficult to prepare on an ordinary kitchen. The main thing is to find the right piece of meat, specifically – carbonade, weighing at least 1 kilogram. It is preferable for the meat to have a fat layer, so it will turn out juicier.

The piece is rubbed with a salt mixture and left in this form for 2 hours. During this time, it will marinate and release some juice. Next, the meat is sealed in foil or placed in a sleeve, after which it is baked until done. It is important at this stage not to over-dry the carbonade – it should bake evenly and gradually to the very center. Therefore, the oven temperature is set at 150 degrees, and the time depends on the size of the carbonade. A one and a half-kilogram piece will bake for 1.5 hours (a kilogram one – 1 hour).

Cooking time: 2.5 hours.

Yield: 1 pork carbonade weighing 1.5 kg.

Caloric value: 293 kcal per 100 grams of the dish.

Ingredients

• pork carbonade – 1.5 kg;
• rock salt – 37 g;
• dried garlic – 3 g;
• sweet paprika – 2 g;
• Italian herbs – 1 tablespoon.

Cooking

1. Prepare the ingredients. Rock salt is taken at a rate of 2.5% of the weight of the meat. Therefore, for this piece, exactly 37 grams will be needed. Wipe the carbonade with a paper towel until dry.

2. To prepare the salt mixture, mix all the dry ingredients from the list.

3. Rub the meat with this mixture on all sides except the ends, otherwise the extreme pieces will be oversalted. Leave the workpiece on the table for about 2 hours for marinating.

4. After this time, transfer the piece to a baking sleeve so that the side with more fat is on top. In the oven, the fat will melt and soak the main meat with grease. Pour the meat juice released during marinating into the sleeve. Tie the ends of the bag with twine, but not tightly, so that the steam can escape outside. Place the workpiece in a preheated oven at 150 degrees with top and bottom heating on the middle shelf.

5. After one and a half hours, the carbonade will be fully cooked – take it out of the oven and cut open the top layer of the sleeve.

6. Transfer the meat to a dish and let it cool. When it reaches room temperature, transfer the carbonade to the refrigerator.

7. During baking, a lot of fatty meat juice was released – if desired, it can be poured into a separate bowl and used for dressing pasta, sauces, or preparing various dips.

The prepared pork carbonade in the oven is very delicious when hot. However, it is more rational to serve it sliced after cooling in the refrigerator. The pieces can be cut very thin; they are not dry, making them quite flexible. Sandwiches with such carbonade are incredibly tasty and nutritious. And, of course, the homemade version is much cheaper and healthier than the store-bought analog.