Many people cannot imagine a complete meal without a good piece of deliciously cooked meat. And often sandwiches with semi-finished meat products - sausage, neck, carbonade are used for breakfast. Carbonate is pork or veal, cooked and baked in a special way, it is intended for long-term storage. In the old days, meat was baked in the coal heat, hence the name, consonant with the word "carbonate" (carbonic acid salt). So how do you make pork chop?
It is necessary
-
- pork pulp (loin);
- garlic;
- flour for breading;
- salt.
Instructions
Step 1
Peel the pulp from films.
Step 2
Cut a rectangular piece out of the pork. Try to leave an even layer of fat about 0.5 cm thick on top along the entire length. Make herringbone notches on the layer of bacon.
Step 3
Finely chop the garlic or chop it in a special crusher. Mix with salt. The ratio of spices is approximately the same - for 1 kg of meat, 1 clove of garlic and 40 g of salt.
Step 4
Let the meat soak a little with the spices. Then brew in flour.
Step 5
Place the prepared pulp in a baking bag. Place on a baking sheet. The fat side of the piece should be on top.
Step 6
Preheat oven to 180-200 degrees. Place the baking sheet in the oven and bake for 1-1.5 hours.
Step 7
Cut the bag after 1-1.5 hours. Reduce the temperature to 150 degrees and bake the meat for another hour and a half. The meat will brown appetizingly.
Step 8
Serve the carbonate completely cooled down. Sauerkraut and boiled potatoes are perfect as a side dish.
