Carbonate is meat - usually from pork loin, cooked in a special way. When preparing it, preserving the layer of fat on the meat is considered a must. But it should be noted that the thickness of the fat should not exceed 1-1.5 cm. According to the technology, the meat must be slightly cut so that it better absorbs the aroma of spices. The recipe and cooking process are quite simple.
It is necessary
- 1.5 kg pork loin
- 4 cloves of garlic
- 1 teaspoon coarse salt
- ground black pepper
- ground red pepper
- dried ginger
- paprika
- rosemary
- coriander
Instructions
Step 1
Prepare the meat. Rinse it under cold running water and pat dry with a paper towel.
Step 2
Make shallow cuts across the entire surface of the meat, about 1 cm apart.
Step 3
Peel the garlic.
Step 4
Add spices, salt and garlic to the mortar and rub well with a pestle.
Step 5
Spread the meat thoroughly, falling into the cuts with the prepared mixture.
Step 6
Attach the rosemary to the meat using a cooking string.
Step 7
Grease a baking dish with oil and place the meat in it.
Step 8
Place the meat in an oven preheated to 230 degrees.
Step 9
Cook the meat at 230 degrees for 30 minutes.
Step 10
Then take out the meat, pour over the resulting juice and place in the oven.
Step 11
Reduce the temperature to 180 and bake for another 30-35 minutes.
Step 12
Remove the culinary thread from the finished carbonade and cut the meat in portions.
Step 13
Serve the meat with a light salad and fresh vegetables.
