Today in the supermarket you can find any beautifully packaged meat delicacy. But if outwardly it looks appetizing, its taste is far from expected. And we can’t even speak about the alphabet of harmful additives. So, purchased carbonate (pork) can never be compared with homemade! Want to pamper your home and decorate the holiday table? Then go on a “hunt” 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 sandwiches for the morning
a cup of tea, coffee or a snack in nature.
And if pork carbonate is cut into pieces and a salad is prepared (as the rest of the ingredients, everything that is in the refrigerator will fit), then you can not worry about a light and tasty dinner. To prepare the aforementioned product, you only need a piece of meat from the loin, the remaining components are always in the house. We start to cook:
1. Place the meat in a deep frying pan (ideally cast iron) in a bold layer up.
2. Mix a teaspoon of ground pepper, sugar, salt, rub into the upper part of the piece.
3. Pour grated meat evenly with oil.
4. Turn on the fire to the maximum, put the pan, pour half a glass of brine from tomatoes.
5. Close the lid, let it boil, continue heating for 10-15 minutes.
6. Turn the pork carbonate over, cover the pan again, cook another 15 to 20 minutes over high heat.
7. Willingness to check with a toothpick: the resulting juice 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 chemistry. It is very easy to prepare: you won’t get tired, but earn praise and gratitude from your family! So, take the foil, a suitable piece of pork, a small head of garlic and start cooking:
1. Wash and dry the prepared meat.
2. Make a cut with a sharp knife, place in each a clove of garlic.
3. Grind the peas of black pepper, add salt and rub into a piece of pork.
4. Take a large piece of foil, gently “pack” meat without breaks, wrap the ends of the foil up.
5. Put the bag on a baking sheet, bake at a temperature slightly less than 200 degrees on low heat. After about a couple of hours, the dish will be ready. Allow the meat to cool and then refrigerate overnight. In the morning, you can prepare delicious sandwiches. As a decoration, use fresh sprigs of parsley and sliced tomato. Enjoy your meal!
Pork carbonate with bacon and vegetables
This dish can be prepared not only in one piece, but also cut into medallions.
Stock up:
- a kilogram piece of carbonate,
- a couple of tomatoes
- a couple of eggplants
- 100 g smoked bacon
- a couple of glasses of red (dry) wine,
- a bunch of basil,
- frying oil and a couple tablespoons of butter for the 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 the stove, put butter (a couple of tbsp. L.), Stir until homogeneous.
2. Dice vegetables, fry in a pan, add basil greens for a couple of minutes before cooking, stir, let it boil and turn it off.
Serve as a side dish to the fried carbonate.