The calorie content of pork carbonate scares those who monitor their waist sizes. Should I be afraid to eat such a dish? First, give an explanation of the product. What is hidden under the name "pork carbonate", the calorie content of which, perhaps, deprives some pleasure of gourmets trying not to eat very fatty foods.
Meet pork carbonate
Carbonate is called the meat of the back of pork. A prerequisite for a good carbonate is the presence of a layer of fat no more than five millimeters. It is this moment that raises concerns about the calorie content of pork carbonate and its affordability in a healthy diet. The product is obtained by pre-cooking followed by baking.
Product benefits
Meat itself is a healthy product. It has everything that a person involved in sports needs. Not only these people benefit from carbonate. And ordinary consumers will receive their rate of protein and other beneficial elements found in baked pork chop. Calcium, magnesium, B vitamins and vitamin C - all this is in the product and will bring undoubted benefits.
How many calories?
BJU carbonate also looks very optimistic:
- 17 grams of protein are found in 100 grams of the product;
- fat is only 8 grams;
- and carbohydrates in general 0.
The calorie content of pork carbonate fits in 173-343 kilocalories. As you can see, everything will depend on the fat content of the layer of fat. Although additional calories can produce products with which pork chop is prepared.
Homemade chop
Now that it has become clear that the food is not the enemy of the waist, you can proceed to prepare it yourself. A home product will be much more useful than its industrial counterpart. Our recipe for pork chop is simple. The meat does not need to be cooked and in some other way to give it tenderness and softness. To cook, you will need an oven and foil.
Products for spicy and tender dishes
The ingredients necessary to translate the reality of the recipe for pork carbonate in the oven:
- kilogram of pork pulp;
- 6-7 cloves of garlic;
- assorted different types of ground peppers - to taste.
- paprika and salt, also to taste.
Prescription Pork Carbonate Technology
Let's start the preparation with garlic. We clean it and cut each clove lengthwise into several thin parts. As a result, we should get "garlic petals." We remove the "petals" on the saucer, we will need them soon.
Pour salt into a separate dry bowl. Add to the salt all the ground spices provided for by prescription. Mix the dry mixture vigorously. Do not get too carried away with the amount of salt. Not only is it harmful, salt during the baking process will contribute to a large release of meat juice from future carbonate. For this reason, the product may turn out to be a bit dry inside. We need the most delicate and aromatic pulp.
Let's take meat. Previously, pork must be removed from the refrigerator (if it was frozen) and thawed only with room temperature. Then the meat must be washed under running cold water and, laying on a cutting board, remove the films and remove small bones (if they were there).
Meat selection rule
When purchasing meat for this recipe for cooking pork carbonate in the oven, try to choose a piece of rectangular shape in advance. Even when choosing a meat piece, you need to give preference to the one that has the same treasured layer of fat on the surface. Such a product will give carbonate more tenderness and softness.
Continue to cook our chop
Dip the washed meat with a paper towel. And only when you get rid of excess water, begin to prepare it for baking.
On a flat dish, put a piece of pork. We cut deep "pockets" on all sides and place the "petals" of garlic in these cuts. Rub the whole meat ingredient with a pepper-salt mixture. We put it in a deeper bowl and, placing it in the refrigerator, leave it there for at least 7 hours. To get a more tasty and aromatic product in the end, it is better to keep the meat in the refrigerator for 24 hours.
We take out the pork from the refrigerator. We cover the form in which our carbonate will be prepared with foil. Do not mix sides of the foil. The shiny part should be inside. We lay on the foil in the form of a piece of meat. A layer of fat should be at the bottom. Tightly wrap our future carbonate. This must be done with all responsibility so that the juice that is released during the cooking process does not leave the limits of the foil. The fewer gaps in the package, the more tender the dish will turn out.
Preheat your oven to two hundred degrees. We put pork in foil in it, lying in a baking dish (or deep baking sheet). In this mode, the meat should be baked for at least an hour. After this time, the oven temperature needs to be slightly reduced. One hundred eighty degrees - this should be the temperature for the next forty minutes.
Want to lightly brown the top of pork carbonate in the oven? The recipe is simple: ten minutes before cooking, remove the baking tray with carbonate and free the top of the meat product from the foil. This must be done very carefully so as not to get burned with steam and juice under a layer of foil.
When forty minutes have passed the second stage of baking, remove the prepared piece of meat from the oven and check for readiness by sticking the knife blade. If the product is ready, the knife will go in easily and the juice released will be transparent. If pork takes a little more time to reach full readiness, you need to wrap the meat with foil again and bake for twenty minutes. Here is such a simple recipe for pork carbonade.