Pork carbonate - a delicacy for holidays and weekdays

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Today you can find any beautifully packaged meat delicacy in the supermarket. 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.

Tender pork carbonate

A wonderful product for hearty, fragrant and delicious morning sandwiches

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. For the preparation of the mentioned product, only a piece of meat fromloin, the rest of the components are always in the house. Let's start cooking:

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

2. Mix a teaspoon each of ground pepper, sugar, s alt, rub into the top of the piece.

3. Drizzle the grated meat evenly with oil.

4. Turn on the fire to 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 overdry.

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, grab some 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 s alt 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 of just under 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. Bon appetit!

Pork chop with bacon and vegetables

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

Stock Up:

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

Start cooking:

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

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

Serve as a side dish with fried carb.