Chalagach from pork: recipe, frying methods, cooking recommendations

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

If you are a connoisseur of meat dishes, then most likely you are a fan of delicious barbecue. Shish kebab is simple, even trite, although insanely delicious. We have something interesting for you that will diversify your usual menu - this is pork chalagach.

Let's take a closer look at this new, unusual analogue of barbecue from Armenian cuisine. We are glad to tell you what this mysterious dish is, to share the recipe for pork chalagach in the conditions of an apartment in the oven and on fire.

What is chalagach?

Chalagach is a barbecue from Armenian cuisine. Its main difference from the usual barbecue is meat. If for a simple, fragrant, juicy kebab they use boneless meat, then for chalagach you need meat on the rib, that is, the rib part of the pork carcass - loin. This meat is especially tender and has excellent taste. With proper preparation, the meat is easily removed from the bone. We are surewe will tell you how to marinate pork chalagach so that the meat slides off the ribs.

You don't need a lot of experience in cooking to make a good chalagach, the main thing is proper preparation, respect for proportions and time. Well, let's get started.

Cooking chalagach at home

Now let's try to cook pork chalagach in the oven. Of course, the right recipe for a dish requires a barbecue, but when you really want to eat, and there is no way to go out into nature, you have to improvise.

In order to cook chalagach according to the recipe of hospitable Armenia, we need the following ingredients:

• 1, 5 kg loin;
• 1, 5 oranges;
• 1 head of garlic;
• 2 bunches of greens;
• vegetable oil;
• s alt, pepper;
• baking bag.

The secret of pork chalagach lies in its fragrant marinade and quivering cooking. Let's learn how to marinate pork before frying.

Loin marinade

First of all, let's prepare all the products. Pork must be thoroughly rinsed under running water, wash off the chips from the bones. Cut the loin so that each piece has a rib. Put the meat in a deep plate.

Next, prepare the marinade. Peel the garlic and squeeze it into the garlic press with the meat. For chalagach marinade, it is preferable to use marjoram, you can add a little parsley and dill. Fresh marjoram will give the pork a special flavor and a pleasant taste.piquancy.

Rinse the greens thoroughly, dry and chop as finely as possible. Put the greens in a bowl. Squeeze the juice of a whole orange into a separate container and pour it over all the meat. S alt the loin and add some pepper.

Pouring in the vegetable oil, mix the pork thoroughly, spreading it completely with a special sauce. Cover the bowl with cling film and leave in the refrigerator overnight so that the meat is well saturated with the aromas of garlic, spices and orange.

Cooking on the grill

Chalagach is being prepared from pork on the grill, of course, it can be cooked at home, we will tell you how, but we will start with the standard method of frying - on fire.

Place the marinated loin on the BBQ, drizzle the meat with the marinade and roast for 20-25 minutes, turning occasionally and drizzling with the marinade or orange juice.

When frying chalagach on a skewer, skewer the meat so that the rib runs parallel with the skewer. Just like a regular barbecue, dilute it with pickled onions and fresh tomatoes.

Into the oven

In order for the loin to bake well in the oven, just like on the grill, preheat the oven to 190 degrees. So that the dish does not lose its aroma and taste, and the juice does not evaporate, marinated pork for chalagach must be baked in a bag or baking sleeve. In our recipe, we use a package.

Put the pork in the bag, close the edges tightly and put in the oven for exactly one hour. Since we do not have the ability to interfere or turn, as on the grill, take out the package and shake it vigorously.

To make the meat redden, the package must be opened 15 minutes before cooking. And so that it does not dry out, it must be watered with juice. Squeeze another half of the orange and drizzle it over the pork pieces from time to time.

Your oven-roasted pork chalagach is ready.

Armenian serving

Traditionally served with pork chalagach with lavash and fresh herbs. Can be used fresh vegetable salad or vegetable cuts.

No garnish is used for chalagach, this is a self-sufficient dish that does not want to be interrupted by foreign smells and mix tastes. Enjoy delicious, tender meat.

Cooking tips

If you want to please yourself, your loved ones and guests with a very tasty, soft, juicy, incredibly tender chalagach, you will need a few tips for cooking the perfect meat.

First of all, marinate the meat longer, the longer it sits, the more soaked in the marinade. It is advisable to leave the meat overnight, and if the dish is needed in the evening, then marinate it in the early morning.

To make the pulp tender and juicy, you need to be careful when frying. Thus, you need to carefully monitor the meat, turning it in time and sprinkling with marinade. That is why, when frying the perfect chalagach, coals are used, and not an open fire or a grill.

If you are a spice lover, here is a list of seasonings that can bring out the taste of pork in this marinade:

• basil;
• zira;
• cumin;
• cilantro;
• red pepper.

The amount and presence of spices in general can be varied according to your taste, but do not interfere all at once, the spices can kill each other, the aroma and taste of the meat as a whole.

Many cut the veins of fat. You should not do this, because thanks to them the meat turns out juicy. If you replace pork with beef, you will understand the difference.

Now you know the recipe for the most delicious chalagach. Be sure to try cooking it at home or in nature, we guarantee you will like this method of cooking pork.