Pork carbonade in the oven

6 servings
3 hours

Very often, when preparing large pieces of meat, hostesses face the following problem: the top has already become brown, and the meat has not yet been baked inside. To determine the degree of meat readiness, it is better to use a special thermometer for meat. The temperature inside the piece should be at least 70 degrees. But if there is no thermometer, and the carbonate has already become brown, then you can put a sheet of foil on top, and also more often water the meat with juice from the bottom of the baking sheet. Carbonade can be fed both hot and cold. The next day, the meat becomes even tastier.

How to bake pork carbonade in the oven? Prepare the ingredients. To prepare a dish, you need carbonade weighing 1-1. 2 kg in one piece. If possible, choose chilled meat - it will turn out juicier.

Prepare the marinade. How to make a marinade? Wash the lemon very well under running warm water with a brush and soap - this way you remove the wax coating, which covers the fruits for long storage. Squeeze the juice out of the lemon. Grate the zest on a coarse grater without affecting the white, bitter part.

Peel the garlic and pass through the press.

Combine lemon juice, zest, soy sauce, olive oil, garlic and pork spices. I do not use salt, since the soy sauce is already quite salty. Stir until smooth. You may not add lemon juice and zest, but with them the crust of the meat is fragrant, with a light acid.

Wash the meat and dry with paper towels.

Transfer the carbonade into a dense cellophane bag. Top the meat with marinade. Tie the bag firmly to prevent the marinade from pouring out.

Put a bag of meat in the fridge for at least 4 hours, or better overnight. During this time, turn the meat over several times so that it is evenly parinated. You can put the carbonate not in a bag, but in a deep bowl or rectangular shape for baking.

As time passes, place the carbonade on a parchment-lined baking sheet. On top and sides, brush the meat with the marinade from the bag. Bake the carbonade in an oven preheated to 220 ° C for about 25 minutes (better on top + bottom mode) until golden crust appears on the meat. After that, reduce the temperature to 180 ° C and bake for about 1 more hours until cooked. Periodically grease the meat with juice from the bottom of the baking sheet.

Chill the finished carbonade in a cooling oven. Or, if you plan to serve it as a hot dish, get it out straight away. Enjoy your meal!

Since the degree of salinity, sweetness, bitterness, sharpness, acid, burning is individual for everyone, always add spices, spices and seasonings, focusing on your taste! If you put some of the seasonings for the first time, then consider that there are spices that are especially important not to shift (for example, chili peppers).

If you use ready-made spice mixes, be sure to read the formulation on the packaging. Often salt is already present in such mixtures, take this into account, otherwise you risk salting the dish.

Keep in mind that everyone has different ovens. The temperature and cooking time may differ from those indicated in the recipe. To make any baked dish successful, use useful information about the features of the ovens!