Pork chalagach in the oven

Step-by-step cooking

1. Step 1:

   

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

2. Step 2:

   

   How to make marinade? To do this, combine soy sauce, olive oil, ketchup and ground black pepper in a bowl. I don't add salt, because soy sauce is quite salty.

3. Step 3:

   

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

4. Step 4:

   

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

5. Step 5:

   

   Put the pork on the bones in a bowl, pour the soy marinade and spread it all over the meat with a spoon.

7. 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 if you leave the meat overnight. An hour before cooking, it needs to be taken out of the refrigerator. This is necessary so that the meat has time to warm up and then it will fry and bake evenly.

8. Step 7:

   

   Heat the pan well. There is no need to lubricate it with anything, because the meat is already soaked in marinade. If there is a grill pan with a removable handle, then it is better to cook in it. Lay out the pork and fry over high heat until golden brown for about 5 minutes on each side (the time depends on the thickness of the pan). Fast frying on high heat will seal all the juices in the meat, and the pork will retain its juiciness. If the fire is weak, the meat will begin to secrete juices.

9. Step 8:

   

   Transfer the chalagach to a baking dish and brush on both sides with the remaining marinade. If the pan has a removable handle, just remove the handle and bake the meat directly in it. Put the pork in preheated to 190°Place the oven under the top grill for about 10 minutes. If possible, turn on the top grill along with the convection. If there is no grill in your oven at all, then cook on the usual lower mode. The cooking time may increase.

10. Step 9:

    

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