Composition / ingredients
Step-by-step cooking
Step 1:
How to bake pork carbonade in the oven? Prepare the ingredients. To prepare a dish, you will need a carbonade weighing 1-1.2 kg in one piece. If possible, choose chilled meat — it will turn out juicier.
Step 2:
Prepare the marinade. How to make marinade? Wash the lemon very well under running warm water with a brush and soap — this way you will remove the wax coating that covers the fruits for long storage. Squeeze the juice out of the lemon. Grate the zest on a coarse grater, without affecting the white, bitter part.
Step 3:
Peel the garlic and pass it through the press.
Step 4:
Combine lemon juice, zest, soy sauce, olive oil, garlic and spices for pork. I don't use salt, because soy sauce is already salty enough. Stir until smooth. You may not add lemon juice and zest, but with them the crust of the meat turns out fragrant, with a slight sourness.
Step 5:
Wash the meat and dry it with paper towels.
Step 6:
Transfer the carbonade into a tight cellophane bag. Pour the marinade over the meat. Tie the bag tightly so that the marinade does not spill out.
Step 7:
Put the bag of meat in the refrigerator for at least 4 hours, preferably overnight. During this time, turn the meat over several times so that it is evenly marinated. You can put the carbonade not in a bag, but in a deep bowl or a rectangular baking dish.
Step 8:
After a while, put the carbonade on a baking sheet lined with parchment. On top and on the sides, grease the meat with marinade from the package. Bake the carbonade in a preheated 220 ° C oven for about 25 minutes (preferably on the top + bottom mode) until a golden crust appears on the meat. After that, reduce the temperature to 180 ° C and bake for about 1 hour until ready. Periodically lubricate the meat with juice from the bottom of the pan.
Step 9:
Cool the finished carbonade in a cooling oven. Or, if you plan to serve it as a hot dish, take it out right away. Bon appetit!
Very often, when cooking large pieces of meat, housewives face such a problem: the top is already browned, and the meat inside has not yet baked. To determine the degree of readiness of meat, it is better to use a special meat thermometer. The temperature inside the piece should be at least 70 degrees. But if there is no thermometer, and the carbonade has already turned brown, then you can put a sheet of foil on top, and also pour the meat juice from the bottom of the baking sheet more often.
Carbonade can be served both hot and cold.
The next day, the meat becomes even tastier.
Since the degree of salinity, sweetness, bitterness, sharpness, acid, burning is individual for everyone, always add spices, spices and seasonings, focusing on your taste! If you put some of the seasonings for the first time, then keep in mind that there are spices that it is especially important not to shift (for example, chili pepper).
If you use ready-made spice mixes, be sure to read the composition on the package. Often, salt is already present in such mixtures, take this into account, otherwise you risk over-salting the dish.
Keep in mind that everyone's ovens are different. The temperature and cooking time may differ from those specified in the recipe. To make any baked dish successful, use the useful information about the features of ovens !
Caloric content of the products possible in the composition of the dish
- Pork fat - 333 kcal/100g
- Pork meat - 357 kcal/100g
- Pork - low-fat roast - 184 kcal/100g
- Pork chop on a bone - 537 kcal/100g
- Pork - schnitzel - 352 kcal/100g
- Pork Shoulder - 593 kcal/100g
- Boar's leg - 113 kcal/100g
- Pork - 259 kcal/100g
- Lemon - 16 kcal/100g
- Lemon zest - 47 kcal/100g
- Garlic - 143 kcal/100g
- Soy sauce - 51 kcal/100g
- Spices dry - 240 kcal/100g
- Olive oil - 913 kcal/100g
