Pork carbonate is a meat delicacy prepared in a special way, intended for long-term storage. You can buy it ready-made, but it’s easy enough to make it yourself at home. Previously, this dish was baked in a quiet heat on coals. But today there are many recipes for how to cook it, you just need to choose the most suitable one for yourself.

• place the prepared product in a special baking sleeve, cut off the required amount, tie the ends or fasten with clips. Then put the pork in the oven, bake at 180-200 degrees for 1.5-2 hours, then check the readiness of the dish and serve.

Pork carbonate in a frying pan

This is one of the easiest ways to make carbonate. You need to take 600-800 g of meat, 2 tsp. vegetable oil, salt, ground black pepper and red wig to taste. Other seasonings suitable for pork can be added if desired.

Cooking:

1. Wash the pork chop and pat dry with a towel. Then cut the meat into slices (across the fibers) with a thickness of at least 2-2.5 cm.
2. Fold the chopped pork into a deep container, add salt and spices.
3. Heat a non-stick frying pan, grease with vegetable oil, then put the prepared pieces of carbonate.
4. Fry slices of pork in a pan, without covering it, first on one side for 2-3 minutes, and then turn over to the other, reduce the heat and keep for the same amount of time. When the meat is ready, serve it to the table.

Advice. The readiness of the meat can be checked with a wooden skewer by piercing the pieces with it. If the juice that stands out is colorless or slightly pinkish, then the carbonate is ready. Otherwise, you will need to hold it on the stove for a little more.

Cooking pork fillet with potatoes and cheese

Oven baked carbonate with potatoes and cheese is a complete meal for the family, including both meat and a side dish for it. To prepare it, you need to take a piece of pork carbonate weighing about 1 kg, as well as 7 potatoes, 2 onions, 200 g of hard cheese, 120 g of fat mayonnaise, 100 g of ketchup, salt and spices to taste, a little oil for greasing the baking dish.

Cooking steps:

1. Wash the carbonate, dry slightly, cut into slices about 1 cm thick, beat with a hammer.
2. Grate chopped pork with salt and spices, grease with mayonnaise and ketchup. Then place the meat in a plastic bag or wrap with a film and place in the refrigerator for 4-5 hours.
3. Before you get the prepared carbonate from the refrigerator, prepare the potatoes: wash the tubers, boil with the peel, then peel and cut into flat slices.
4. Grease a baking sheet with oil, put the chopped potatoes in an even layer. Place the pickled carbonate on top of it, then the onion cut into rings and grated cheese.
5. Preheat the oven to 200 degrees and put the prepared dish to bake for about 50 minutes. At the end of this time, check the meat for readiness, after which you can serve carbonate with a side dish to the table.

Carbonate is a fairly simple dish to prepare. It will not take too much time from the hostess, who will only need to choose the right recipe and follow it step by step.

Pork in the oven: video

Spicy, juicy, fragrant - whatever they call it! Experienced chefs share their secrets on how to cook delicious pork carbonate. There are many variations of baking at home. Today we will study everything about pork carbonate, give recipes in a pan, in the oven, in a slow cooker.

Pork carbonate in the oven: "classic"

• garlic cloves - 9 pcs.
• pork carbonate - 0.7 kg.
• vegetable oil - 60 gr.

Pork carbonate is cooked according to the classics in the oven, but below we will consider other recipes. For now, let's start with the traditional.

1. Prepare the meat cut by washing and drying. Remove excess fat, leaving a thin layer.

2. Heat a non-stick frying pan, send pork to it. Fry and flip until a crust forms. Don't add oil.

4. Wrap with foil and put in the oven to bake at 190-200 degrees for 50-60 minutes. Taste after cooling!

Now you know how delicious to cook pork carbonate.

Pork chop with potatoes and cheese

• potatoes - 7 pcs.
• carbonate - 1 kg.
• hard cheese - 0.2 kg.
• onion - 2 pcs.
• mayonnaise - 120 gr.
• ketchup - 100 gr.

If you are deciding how to cook pork carbonate, we advise you to take a closer look at this recipe. This is an ideal option for the realization of your plans at home.

1. Rinse the tenderloin, dry and chop into slices 1 cm thick. Beat with a special culinary mallet, grease generously with a mixture of ketchup and mayonnaise.

2. Rub with spices and salt to your liking, wrap in cling film and keep in the refrigerator for 5 hours.

3. For the allotted time, wash the potato tubers and boil them with the skin. Then peel, cut into slices and send in an even layer to a greased baking sheet.

4. Put the already pickled carbonate, onion rings / half rings, and cheese passed through a grater on top of the component. Bake at 200 degrees for 50 minutes.

Juicy carbonate in a hot marinade

• garlic cloves - 8 pcs.
• carbonate - 2 kg.
• honey - 150 gr.
• onion - 2 pcs.
• wine (dry red) - 270 ml.
• vinegar - 150 ml.
• vegetable oil - 240 ml.
• spices - 30 gr.

According to this recipe, you can both cook pork carbonate and bake any other meat at home.

1. Start preparing the pickling mixture. Pour oil into the pan in the volume according to the recipe, add the garlic passed through the crusher, chopped onion. Fry the components at the maximum until cooked.

2. Then add spices to your taste, honey, wine, vinegar. Simmer and stir on low power for 2-3 minutes.

3. Wash the meat, dry it. Make transverse cuts with a knife, pour the mixture from the pan. Cover and refrigerate for 3 hours or overnight (recommended).

4. In the morning put on a prepared baking sheet, send to bake at 190 degrees for 1.5 hours. Before tasting, hold the carbonate in the oven until it cools.

Spicy pork carbonate in a slow cooker

• greens (any) - 60 gr.
• carbonate - 0.8 kg.
• garlic (seasoning) - in fact
• vegetable oil - 60 ml.

This recipe is designed specifically for those who still do not know how to cook pork carbonate. To make it juicy, it is advisable to additionally take spices for meat to your taste.

1. Rinse the meat under the tap, dry thoroughly, remove excess fat, leaving a thin layer. Chop into slices 2-3 cm thick, put in a marinating container.

2. Add oil, garlic seasoning and other spices for pork here. Salt is added at the discretion, you can do without it. Cover the carbonate with a film, wait 3 hours.

Pork carbonate in the sleeve

• garlic - 8 teeth
• meat - 1.2 kg.
• olive oil - 120 ml.

Before preparing the carbonate, stock up on everything you need. The pork dish will not leave anyone indifferent. Feel free to start the procedure at home.

1. Wash the meat and dry with a towel. Make cuts. Next, the garlic is finely chopped in any way possible. Mix with oil. Pour in a little coarse salt, your favorite seasonings or Provence herbs.

2. Stir the marinade and leave to infuse for a while. Thoroughly rub the meat with the finished composition. Leave the pork in the marinade for 40 minutes.

3. Fry the meat in a pan without using oil. Pork should be golden brown on all sides. Make holes in the baking sleeve with a needle. Place the meat inside.

4. Bake the carbonate for about 1.5-2 hours in the oven at 180-200 degrees. Then you yourself can figure out what to cook from carbonate. Pork dishes are spicy.

Carbonate baked in foil

• salt - 10 gr.
• meat - 1.1 kg.
• garlic - 7 teeth
• coriander, turmeric, curry - 1 gr.

Earlier, you read the recipes and know how to cook carbonate. The pork dish can also be baked in foil. At home, you will need the presented components and an oven.

1. Prepare the meat in the usual way. Make slits and place garlic cloves in them. Make a mixture of spices and generously rub the pork with it.

2. Wrap the workpiece with foil. Fasten the ends carefully. Send the carbonate to bake in the oven for 1 hour.

3. The optimum temperature in the oven is 200 degrees. After that, open the foil and simmer the meat for another 15-20 minutes.

Pork carbonate in a pan

• pork - 650 gr.
• spices - to your taste

1. Wash the cut and dry. Chop into 1.5 cm thick slices. Make cuts on the pork. Beat the pieces through the film.

2. Thoroughly rub the pork with your favorite spices. Fry the meat in a hot skillet. Oil is not added.

3. Each side will take about 7 minutes. Serve hot. It can be supplemented with a side dish or hot sauce.

Having studied the available instructions, it is easy to understand how to cook carbonate. The original pork appetizer has many variations. A savory dish can be easily made at home. Surprise your loved ones with your culinary skills.

• 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
• Time for preparing: 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:

The recipe for pork steak in a pan is simple, but you need to know a lot of nuances to make the dish really tasty. The steak should be soft, juicy and, of course, with a delicious fried crust.

Roasting levels may vary. At the same time, experienced cooks can determine this parameter “by eye” or by touch, while inexperienced cooks have to use a special thermometer.

Main degrees:

• 50°C Rare. Inside the meat is red and may even be cold. It's hot outside. Cooking time - 1 - 2 minutes on each side, "rest" time - at least 9 minutes.
• 55°C - Medium Rare. Outside, hot meat has a brown-gray color, inside - warm, red, with blood. Cook 2 - 3 minutes, "rest" is at least 8 minutes.
• 60°C - Medium. Similar to the previous one, but the meat inside has very little blood. Fry for 3-4 minutes, leave alone for 7 minutes.
• 65°C - Medium Well. On the cut, the fried meat is pink. Roasting time - 5 minutes, "rest" time - 6 minutes.
• 70°C - Well Done. The cut is gray-brown throughout the thickness, the meat is quite dry. Fry it for 6 - 7 minutes, the "rest" time is 4 minutes.

Fatty meat can be brought to a high degree of roasting, as it will not lose its juiciness, and it is better not to fry lean meat. With a weak degree of roasting, the “rest” time of the meat necessarily increases.

It must be borne in mind that only the last 2 degrees of roasting are suitable for pork.

This meat is a good breeding ground for harmful microorganisms, so it needs careful heat treatment to completely eliminate health risks.

Classic pork steak in a pan

To cook a steak, you need to prepare the following ingredients:

• a piece of pork;
• sunflower oil for frying;
• butter;
• spices, salt, pepper.

Cooking:

1. Salt and marinate the meat. This must be done in advance so that the steak is soft and tender. If you salt it just before frying, it will lose moisture during cooking, become dry and hard.
2. Wipe a piece of meat with a paper towel and cut into equal steaks with a thickness of 25 to 35 mm. It is not necessary to cut thicker, since such pieces turn out to be strongly fried on the outside and damp inside. And if you cut it thinner, the meat will simply dry out.
3. Pour into the pan 2 - 3 tbsp. l. oil and heat up. This is necessary so that the pores of the meat immediately close (“seal”) in the very first minutes of frying. Then all the juice will remain inside.
4. Put the meat and fry for 4 - 5 minutes on each side. To get a fried crust, the pieces need to be turned over only 1 time. And to make the meat softer, it needs to be turned 5-6 times.
5. About 2 minutes before the end of cooking, add butter and spices. The most popular spices are garlic, thyme, lavender and rosemary.

The finished steak should cool directly in the pan, after which it must be wrapped in foil and wait another 5 minutes. The fibers will relax and the juice will be evenly distributed over them. If the meat is not allowed to "rest", it will come out tough and the juice will flow out when cut.

Cooking from carbonate

The most suitable part for cooking pork steak is carbonate. This part of the carcass is soft, besides, it has fat, which makes the finished steak juicy.

Pork is good to cook with vegetables - onions, sweet peppers, tomatoes. Due to them, it acquires a special aroma and taste. Vegetables prepared in this way can serve as a full-fledged side dish.

Ingredients:

• steak - 3 - 4 pcs.;
• onion - 1 pc.;
• eggplant - 1 pc.;
• tomato - 3 pcs.;
• hard cheese - 100 g;
• vegetable oil;
• salt, pepper, spices.

Cooking:

1. Cut the onion into rings, tomatoes and eggplant into circles.
2. Fry the steaks. Turn down the fire.
3. Arrange vegetables on top of meat. Cover with a lid and simmer for 15-20 minutes.
4. At the end of cooking, sprinkle the dish with chopped cheese.

Serve with a side dish or as an independent dish.

Under creamy marinade

Cream sauce will make a new dish out of an ordinary steak. Prepared steaks need to be fried according to the classic recipe, and at the end of cooking, pour in a little cognac and 100 ml of cream. The mass should be brought to a boil, then turn off the heat.

Ready steaks are best placed in foil and let them rest. Then the meat can be put on plates and pour over with a creamy sauce.

How to fry on a grill pan

Grilling a steak is easy. It is enough to take the right amount of tenderloin and oil for frying.

Cooking:

1. Cut the pre-marinated meat into pieces at least 2.5 cm thick.
2. Grease the grill with oil and heat to high.
3. Lay the pieces of meat in the pan. If desired, slices of tomato, pepper and zucchini can be distributed nearby.
4. Flip carefully when grill marks form on one side.

Serve cooked meat with vegetables.

in soy sauce

Pork neck steak is also delicious.

To prepare a delicious steak marinade, you need to take:

• soy sauce - 40 ml;
• brown sugar - 2 tbsp. l.;
• olive oil - 2 tbsp. l.;
• garlic - 3 cloves;
• ginger - 0.5 tsp

These ingredients should be mixed well or even whipped with a whisk. Pour marinade over steaks (1 kg in total) and leave overnight in the refrigerator. In the morning, the blanks can already be fried until cooked.

With spicy Provence herbs

This option is suitable for connoisseurs of spices. Provencal herbs give the dish a special piquancy, taste and aroma.

Dish ingredients:

• steak - 4 pieces;
• olive oil - 60 ml;
• Provence herbs - to taste;
• salt and pepper;
• lemon - 1 pc.

Remove rind from lemon. Combine all the ingredients with it and marinate the meat for 30 minutes. Then fry the pieces in a preheated pan until the desired degree of roasting.

During cooking, do not pierce the meat with a fork or knife to check its readiness - the juice will flow out of the cut and the steak will be dry.

Under a spicy marinade

Fans of spicy dishes will definitely like a steak with a marinade based on pepper and garlic.

To prepare it, you need to take:

• chili powder - 1 tbsp. l.;
• garlic - 2 cloves;
• Worcestershire sauce - 2 tsp;
• olive oil - 1 tbsp. l.;
• white wine vinegar - 1 tbsp. l.;
• allspice - 0.25 tsp;
• cumin, sugar, salt, black pepper - 1 tsp each.

Cooking:

1. Grind the garlic with salt into a pulp.
2. Add the rest of the spices and mix well.
3. Grate the steaks with a fragrant mass, put in a bag, seal it tightly and refrigerate for 1 hour.
4. Remove the marinated steaks from the bag and fry to the desired degree.

Serve with a light side dish.

With plum and ginger sauce

It takes a lot of ingredients to prepare this dish, but the rich palette of flavors that opens up while eating is well worth the time and effort.

For 700 g of meat you need to take:

• soy sauce - 3 tbsp. l.;
• Provence herbs and barberry - 1 tsp each;
• honey - 2.5 tbsp. l.;
• lemon juice - 2 tbsp. l;
• Dijon mustard - 1 tbsp. l.

These are the ingredients for the marinade. They should be mixed so that the mass becomes more or less homogeneous. With the resulting composition, you need to coat the steaks and leave them to marinate for 1 - 2 hours.

Now you can get on with the sauce. To do this, prepare the following products:

• plums - 300 g;
• sugar - 1 tbsp.;
• chopped ginger root - 1 tsp;
• a clove of garlic;
• lemon juice - 1.5 tbsp. l.;
• ground cinnamon and salt - to taste.

Cooking like this:

1. Remove the pits from the plums and grind them in a blender.
2. Add ginger, cinnamon and salt, then pour in lemon juice.
3. Put the container on the stove, add sugar and cook for 10 minutes until thickened over low heat.
4. At the end, add chopped garlic and cook for a couple more minutes.
5. Grind the chilled sauce through a sieve to remove excess lumps.

It remains only to fry the already marinated steaks and pour over them with the resulting sauce before serving.

There are a lot of options for cooking pork steaks. Choose the one that seems most suitable for you, and delight your loved ones with a delicious, juicy, satisfying dish.

Today in the supermarket you can find any beautifully packaged meat delicacy. But if outwardly it looks appetizing, then its taste is far from expected. And you can’t even talk about the alphabet of harmful additives. So, purchased carbonate (pork) will never compare with homemade! Do you want to pamper your family and decorate the festive table? Then go "hunting" for a good piece of pork. So, the meat is purchased, what to do next, how to cook pork carbonate at home? See recipes below.

The finest pork carbonate

A wonderful product for hearty, fragrant and tasty sandwiches for the morning

a cup of tea, coffee or a snack in nature.

And if you cut the pork carbonate into pieces and prepare a salad (everything in the refrigerator will do as the rest of the ingredients), then you don’t have to worry about a light and tasty dinner. To prepare the mentioned product, you only need a piece of meat from the rest of the ingredients that are always in the house. Let's start cooking:

1. Put the meat in a deep frying pan (ideally cast iron) with a fat layer up.

2. Mix a teaspoon of ground pepper, sugar, salt, rub into the top of the piece.

3. Pour the grated meat evenly with oil.

4. Turn on the fire to the maximum, put the pan, pour half a glass of tomato brine.

5. Close the lid, let it boil, continue heating for 10-15 minutes.

6. Turn over the pork carbonate, cover the pan again with a lid, cook for another 15 - 20 minutes over high heat.

7. Readiness to check with a toothpick: the juice flowing out should be transparent and only slightly pinkish. Otherwise, you can easily dry out.

Pork carbonate in the oven

This product is very fragrant, tasty, stuffed with garlic and without any harmful chemicals. Preparing is very simple: you won’t have time to get tired, but you will earn praise and gratitude from your family! So, take the foil, a suitable piece of pork, a small head of garlic and start cooking:

1. Wash and dry the prepared meat.

2. Make slits with a sharp knife, place a clove of garlic in each.

3. Grind black peppercorns, add salt and rub into a piece of pork.

4. Take a large piece of foil, carefully “pack” the meat without tears, wrap the ends of the foil up.

5. Transfer the package to a baking sheet, bake at a temperature slightly less than 200 degrees over low heat. After about a couple of hours, the dish will be ready. Let the meat cool and then refrigerate overnight. In the morning you can cook delicious sandwiches. Garnish with fresh parsley sprigs and diced tomato. Enjoy your meal!

Pork chop with bacon and vegetables

This dish can be prepared not only in one piece, but also cut into medallions.

Stock up:

• a kilogram piece of carbonate,
• a couple of tomatoes
• a couple of eggplants
• 100 g smoked bacon
• a couple of glasses of red (dry) wine,
• bunch of basil
• oil for frying and a couple of tablespoons of butter for sauce.

Start cooking:

1. Cut the carbonate into medallions, wrap them in strips on both sides, pour in the wine, let it boil until the sauce thickens. Remove from the stove, put butter (a couple of tablespoons), stir until homogeneous.

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

Serve as a side dish with fried carbonate.