Fry pork carbonate in a pan. Pork "Carbonate": cooking homemade delicacies

Today I will tell you how to fry the right pork steak in a pan. It would seem that a completely uncomplicated dish, just a fried piece of meat, so what is its popularity? Steak is the food of real men. And although it is traditionally customary to cook it from beef, a piece of pork meat is a special atmosphere, from the choice of meat to the knowledge of some subtleties when frying.

The pedigree of steaks begins in Ancient Rome. It was said that initially the meat was fried by the priests. And not for food, but to bring a sacrifice to the Gods on the altar. As happened more than once, chance determined the further fate of the gift to the Gods - the priest tasted the juice that stained his fingers.

A few centuries later, steak became a cult food in England. Americans, having tasted fried meat, decided that the dish was created especially for them. When Russia got acquainted with steaks, it is not known, but now its popularity is not inferior to the world one.

How to cook delicious pork steak in a pan

Delicious, juicy and soft pork steak is not obtained by itself. There are several secrets to cooking tender meat, the failure to follow which is a radical mistake. Therefore, we learn to choose pork, cut, salt and fry correctly.

Which meat is best

A proper steak is a good piece of meat. From the neck, carbonate, loin on the bone - an experienced chef will cook a pork steak from any part. Although, ideally, the tenderloin from under the ribs is better. This muscle almost does not move during the life of the animal, therefore, a priori, it is always tender and juicy.

Pay attention to the "marbling" of the piece. Choose pork with a small amount of fat - the amount should be optimal, not excessive.

Secrets of a delicious steak:

• Slice the pork across the grain.
• Steak thickness. The height of the piece should be at least 2.5 cm, then it will evenly fry. This is a classic steak size. Love raw meat with blood - cut thicker. Up to 5 cm.
• Remove the pork from the refrigerator shortly before frying. Meat should not be cold. Otherwise, the steak will cool the pan and fast frying will not work.
• Be sure to blot the pieces with a napkin, removing excess moisture.
• Pork should not lose a drop of juice! Hence the next rule for preparing a juicy steak - seal the piece of meat. To do this, the oil in the pan is very hot before frying.

Frying utensils

The thick bottom of the pan, which holds the heat, is the key to preparing a tasty and juicy entrecote. A simple cast iron skillet will do. Recently, you can purchase a grill pan that does not allow the meat to burn.

How long to fry steaks

The frying time is affected by the age of the animal and the place from which the tenderloin was taken and the thickness of the steak. The main rule is the maximum temperature and minimum frying time.

1. Spread the steak, fry in a hot pan for about a minute, turn over and fry the other side for the same amount. This will help keep the meat juicy.
2. Then continue frying until desired doneness 1-5 minutes.

The readiness of the steak is checked by pressing. The well-known culinary specialist Ilya Lazerson advises checking the resistance of meat when pressed. He suggests an interesting association: alternately press your finger on your cheek, then on your chin, and then on your forehead. In the first case, the meat will be soft and raw. Chin resistance - medium rare steak. Forehead - the meat is ready.

The last step is to let the steak "rest" so that the juices are distributed evenly inside the entrecote.

When to Salt Pork Steak

Salt helps the pork juice to flow out, so it is recommended to salt the piece already on the plate.

Attention! Many people confuse steaks with chops. It is not right. You can get acquainted with the recipes in another article - I share all the secrets.

If you want to learn how to cook delicious and juicy meat at home, just like in a restaurant, read the recipes and follow the instructions.

Classic pork steak recipe - step by step recipe

A simple recipe for pork pleasure, in a hurry. Entrecote turns out incredibly juicy and tasty.

Would need:

• Steaks.
• Oil for frying.
• Salt.
• Butter.
• Garlic - a couple of cloves optional

Step by step recipe for a delicious steak:

1. Remove the meat (neck, carbonate, loin) from the refrigerator, wait until it warms up a little at room conditions.
2. Slice the pork across the grain into 2.5 cm thick portions. Dry with a napkin.
3. Heat the oil in a frying pan to 200 ° C and lay out the steaks.
4. Fry quickly on both sides for a minute. Then flip over and continue to fry for an additional 3 minutes. Shortly before the end, throw chopped garlic into the oil.
5. The last step is to transfer to a plate, sprinkle with pepper, salt, and put a piece of butter on the steaks.

Video recipe: how to fry a juicy steak

Easy T-bone steak recipe

You will need:

• Pork - 500-700 gr.
• Pepper, olive oil and salt.

How to fry:

Rub a whole piece of meat with olive oil.

1. Slash from the side of the bone with a knife, but do not cut through.
2. Fry in a very hot dry frying pan for a few minutes on each side. Do not add oil!
3. Crush the pepper in a mortar, combine with salt.
4. Transfer the pieces to a plate, sprinkle with the mixture and let rest for 5-7 minutes.

Pork steak with soy sauce marinade

Classically, the steak is flavored with pepper, but recently culinary specialists have come up with many recipes in which the pork for the steak is pre-marinated.

You will need:

• Steak - 4 pcs.
• Bulb.
• Olive oil, salt, pepper.

Ingredients for steak marinade:

• Red onion - 1 pc.
• Dark beer - a glass.
• Soy sauce - 2 large spoons.
• Molasses - 2 tbsp. spoons.
• Garlic, chopped - tablespoon
• Rosemary - a spoon.
• Worcestershire sauce - ½ teaspoon

How to pickle:

1. Combine beer, diced red onion, molasses, soy sauce, Worcestershire sauce, rosemary and garlic in a bowl. Stir and place portions of pork. Usually I put everything in a resealable container, maybe in a bag.
2. Marinate overnight (12-18 hours).
3. Heat the oil, put the onion cut into rings, fry for a couple of minutes, salt and sprinkle with pepper.
4. Remove the onion, add a little oil, and add the steaks. Fry quickly.

Great for barbecues and grills. This is a versatile marinade for pork steak. I introduced sauce recipes in another article - follow the link and you will get exactly to the address.

How to fry a delicious steak in a pan

You will need:

• Pork meat - 1 kg.
• Soy sauce - 100 ml.
• Mustard powder - half a teaspoon.
• Pepper (different types - red and black), salt, oil.

Step by step cooking recipe:

1. Pepper portioned pieces, coat with mustard. Slap the pieces with your palms so that the spices stick.
2. Put in a bowl, pour over the sauce and refrigerate for several hours (preferably longer, at least 2 hours).
3. Drain the sauce, pat dry and brush with oil.
4. Roast until done.

Video recipe for a tender and amazingly tasty steak. May you always be delicious!

Step 1: prepare the garlic.

Step 2: prepare the meat mixture.

Step 3: prepare the meat.

Step 4: prepare the most delicate spicy carbonade.

Step 5: serve the most delicate spicy chop.

- - The most delicate spicy carbonade can become not only a good decoration for your holiday table. Baked meat, cut into pieces, can serve you as a delicious filling for a sandwich for breakfast.

- - For pickling meat, you can use other spices and seasonings that are designed specifically for meat dishes.

- - You can spread pork not only on a baking sheet, but also in a goose. Since the goose is made of cast iron metal, and due to this, the meat is well baked from all sides in this container, so it is not necessary to wrap it in foil. It is enough to tightly cover the container with a special tight lid.

- - If you do not like pork, then it can be replaced with turkey breast.

- Before wrapping the pork in foil, you can tie the meat tightly with kitchen string. This will keep it in shape while baking. Before serving, the thread must be cut and removed from the carbonade.

- - The time of roasting meat in foil depends in direct proportion to the thickness of the pork piece. The thicker our meat ingredient is, the longer the baking time of the dish.

- You can also bake meat in an air grill.

Of all the parts of the pork carcass, only the neck and the rump are ahead in value. This meat is suitable for cooking almost any meat dish. Such versatility is due to the delicate texture, leanness and pleasant taste of the pulp.

What is pork chop?

Pork chop is the dorsal part of the carcass of an animal, that is, the boneless half of the loin. Such pulp is located along the ridge from the very head to the rump of the pig. This part of the carcass is highly valued due to the fact that the pulp here is especially tender.

Animals are physiologically arranged in such a way that in the process of life they actually do not use the back muscles. Accordingly, the fibers of muscle tissue in the absence of physical activity do not coarsen and remain soft. And this, in turn, not only gives the meat pulp a special taste, but also significantly reduces the time required for its preparation. In addition, the fat layer is almost completely absent in carbonade, which makes it possible to attribute it to dietary meat.

In cooking, carbonade can be used to prepare almost any dish with pork. Barbecue is fried from it, baked in a whole piece, added to meat pilaf, medallions are made. With the observance of the cooking technology, the meat remains tender, juicy and has a pronounced taste.

cooking recipes

The high demand for pork chop has led to the fact that for each dish that is made from it, dozens of different cooking methods are offered. Numerous recipes and detailed cooking technology are full of Internet pages. But still there is a list of pork chop dishes that are rightfully considered the most popular.

Chops stewed in wine

Such a dish can be prepared quite quickly and suggests a rich taste and aroma. For its preparation, the following ingredients are needed:

• carbonade - approximately 700-800 g;
• mushrooms (preferably champignons) - 500 g;
• meat broth - at least 150 l;
• sweet or semi-sweet wine (preferably dessert) - 100 ml;
• onion - 2 medium onions;
• garlic - 2 cloves;
• flour - 70 g;
• refined sunflower or olive oil - 2-3 tablespoons;
• salt, pepper and other spices to taste.

In order to prevent tender meat from falling apart during cooking, the flesh must be cut across the fibers. In this case, the pork is cut into the same pieces as for the preparation of ordinary chops, in which the thickness of the slice is approximately 1 cm. Before cutting, the meat must be thoroughly washed and wiped dry with a paper towel.

The dish is prepared according to the following scheme:

1. To soften the pork, it must be beaten off with a hammer on both sides.
2. Pour the prepared flour onto the table and carefully roll each piece in it.
3. Pour oil into the pan and wait until it heats up to the optimum temperature.
4. Fry the slices of meat in a pan on both sides until each of them is well browned.
5. When the chops are ready, take them out of the pan, and instead of them, add chopped (in any way you like) onion and garlic to the oil.
6. As soon as the vegetables acquire a golden color, pour the mushrooms into them and, stirring thoroughly, then simmer everything together for another 10 minutes.
7. Add wine to the mushrooms and wait until it starts to boil.
8. Pour the broth into the resulting sauce and boil for another 5 minutes.
9. When some of the liquid has evaporated, put the meat back into the pan. Cook it for another 5-7 minutes on each side.
10. Add salt and pepper while simmering. Sprinkle spices on each side of the chops.

Reference. Ready-made stew can be served as a separate dish or supplemented with a side dish. If you wish, you can dilute the taste and aroma with coriander, herbs or purchased mixtures of dry herbs.

Carbonade skewers in tomato sauce

Carbonade is no less in demand for barbecue. On hot coals, the meat quickly reaches, and by choosing the right marinade, it can be made soft and juicy.

Marinade based on tomato sauce wins in several directions at once:

• well softens meat fibers;
• requires a minimum number of ingredients;
• perfectly complements the taste of pork.

To prepare a barbecue according to this recipe, you will need:

• pork chop - 2-2.5 kg;
• tomato juice - at least 0.5 liters per specified volume of meat;
• onions - 5-6 medium-sized onions;
• salt and pepper.

If desired, you can also add special seasonings for barbecue. The pickling process takes place according to the following plan:

1. Rinse the meat thoroughly under running water and wipe dry with a napkin.
2. Cut the pulp into equal parts. It is desirable that the size of one piece does not exceed 5-7 cm.
3. Put all the pieces in a bowl or pan, sprinkle them with pepper and salt, mix thoroughly so that the spices get on each piece.
4. Cut some of the onions into rings, and finely chop the rest. Transfer all this to a bowl with pork and stir.
5. Carefully pour the tomato juice into the container with the meat.

The juice does not have to completely cover the meat: the marinade will still saturate each piece. But it should be remembered that the tomato in the pork is absorbed for a long time. Therefore, it is advisable to marinate 8-10 hours before cooking.

As for the preparation itself, on medium heat, barbecue should be cooked for 15 to 20 minutes. Moreover, it is desirable in the first 4-5 minutes to lower the meat lower to the heat and constantly turn it over. This will ensure the formation of a thin crust that will prevent the loss of juice.

Important! The main feature of such a marinade is that even when frying in a pan on the stove, the meat invariably retains a rich taste, remains tender and juicy.

Pork chop baked in foil

Unlike conventional baking, cooking such a dish in foil preserves the taste, smell and juice in the meat as much as possible. Accordingly, the food turns out to be more saturated and bright.

To prepare baked chop you need:

• pork - 2 kg;
• tomatoes - 3-4 small fruits;
• tomato paste - about 200 g;
• garlic - 7-8 small cloves;
• wild garlic (in the form of chopped dried herbs) - 20-30 g;
• vegetable oil (preferably olive) - half a tablespoon;
• a mixture of French herbs;
• salt, black pepper and other spices to taste.

Cooking meat this way takes a lot of time and effort. Roasting takes place according to the following technology:

1. Wash the pork thoroughly under running water and wipe with a napkin. There is no need to cut the meat. It will bake in one piece.
2. Remove the husk from the garlic, chop it and put it in a separate deep plate. Add olive oil there, mix everything thoroughly and leave to infuse for at least 20 minutes.
3. In the resulting garlic oil, put the tomato, as well as all the cooked herbs and spices. Stir the sauce until smooth.
4. The carbonade is transferred to a flat surface and thoroughly rubbed on all sides with the previously prepared pasta.
5. Cut the tomatoes into thin rings and put on top of the pork. For a more pronounced flavor, the meat can be additionally sprinkled with the remnants of wild garlic, which did not go to the sauce.
6. Carefully wrap the grated pork in foil so as not to break the tightness of such a package. Put it in the refrigerator for 2-4 hours so that the meat is saturated with sauce.
7. Put the bundle on a baking sheet and send to the oven, preheated to 180 degrees. At this temperature, it is enough to bake pork for one hour.

Tellingly, this dish is usually eaten cold, so immediately after baking, without breaking the wrapper, it is allowed to cool to room temperature. Then it is sent to the refrigerator, where the meat is infused for another 2 hours.

Important! Before serving, the carbonade is cut into slices. As an addition to it, you can serve side dishes, mustard, ketchup, adjika or sauce prepared in advance.

Carbonade is rightfully considered one of the most tasty parts of pork carcasses. Tender and juicy meat without a layer of fat can be consumed even by people on a diet. But when cooking, you must strictly follow the cooking technology, otherwise it is quite easy to spoil the consistency of the meat or dry it out.

• 700 gr. pork chop;
• 5-6 garlic cloves;
• 1-2 tbsp olive oils;
• 0.5 p.p. salt;
• 1 tsp spice mixes for pork.

• Preparation time: 00:10
• Time for preparing: 01:00
• Servings: 10
• Complexity: light

Cooking

Pork chop in the oven in foil turns out to be very fragrant, juicy, tasty. This meat can be served both hot and cold. Roast pork can be used for a meat plate or for making sandwiches.

1. The recipe for cooking carbonade in the oven in foil is very simple. First, take a piece of meat, rinse it, dry it thoroughly. With a sharp knife, we clean the surface of excess fat from the hymen.
   

   It is still better to leave a little fat, as in this case the meat will turn out to be more tender and juicy.

2. We heat a large dry frying pan over a fire. We spread the carbonade there, fry it on all sides until a beautiful golden brown. This operation is called sealing. It allows most of the meat juices to remain inside the piece rather than run to the bottom of the mold.
3. Preparing marinade for meat. Mix olive oil with salt and spices. With the resulting composition, carefully rub the cooled tenderloin on all sides. Put the meat on the foil.
   

   In order for the heat to be distributed inside the meat and it to bake faster and more evenly, put the pork on the shiny side of the foil.

4. We clean the garlic, cut it into thin slices. We cover the entire surface of the meat with them.
5. Wrap the pork tightly in foil, put it on a refractory form. Preheat the oven to 200 degrees, bake the meat for about an hour. The readiness of the dish can be checked by making a deep incision. If clear juice stands out, then the carbonade in foil is ready. Turn off the heat, cool the carbonade without taking it out of the oven. Then the meat will turn out even more juicy and tasty.

Pork is a very tasty and tender meat. Pork is fatty, so it is best to bake it in the oven rather than fry it. To preserve the juiciness of the pulp, it is usually baked, wrapped in foil or placed in a culinary sleeve. In this article, we will look at recipes with photos of both cooking methods.

The recipe in the bag allows the pork chop to remain juicy and tasty, even if all the fat is cut off from the meat. Therefore, carbonade turns out to be dietary, but at the same time tasty, fragrant and no less juicy.

Servings Per Container: 6.

Cooking time: 1 hour 10 minutes.

Calorie content: 229 kcal per 100 gr.

Ingredients:

• 1.5 kg carbrnade;
• 3 laurels;
• 100 ml of plain water;
• 7 peas of allspice;
• 0.5 tsp each curry, suneli hops, ground black pepper and salt.

Cooking method:

1. The recipe in the package is distinguished by the speed, simplicity of the whole process: nothing gets dirty, does not splatter. After cooking the meat, the package is simply thrown away.
2. First, prepare the pork, cut off absolutely all the fat from the spit. We wash, dry, rub a piece of pork with a mixture of spices. We leave the meat to soak in flavors for 5-10 minutes.
3. We cut off the desired segment of the culinary sleeve, fasten one edge with a clip. We place the carbonade inside, lay out the leaves of lavrushka with peas of allspice on top, and also pour some water. Now we tie the second side of the package. Place seam side up on a baking sheet to allow steam to escape through the perforated seam.
   

   If the sleeve is one-piece, then in its upper part we make a couple of punctures with a toothpick so that the bag does not burst from the steam accumulated inside.

4. We place the meat in a bag in the oven, heated to 200 degrees for an hour.
5. Baked carbonade - recipe in a bag, take out of the oven, cool a little, serve, cut into thin slices.

Pork chop is also baked with various vegetables. The most common option is pork baked in the oven with potatoes. The dish is tender, tasty, very satisfying, so it is suitable for a festive lunch or an ordinary dinner. So, let's begin to take a closer look at the recipe for cooking juicy carbonade in the oven.

Servings: 8.

Cooking time: 1 hour.

Calorie content: 266 kcal per 100 gr.

Ingredients:

• 1 kg of pork chop;
• 2 onions;
• 5-6 potato tubers;
• 150 gr. Dutch cheese;
• 50 gr. ketchup;
• 0.5 st. mayonnaise;
• 1.5 tsp table salt;
• A little ground pepper, oregano, dried herbs.

Cooking method:

1. My pork, cut into centimeter-thick medallions. We beat off each part with a culinary mallet on both sides.
2. Separately, mix mayonnaise, ketchup, spices with herbs. We mix everything thoroughly, place the pork in the resulting sauce, carefully smearing each piece with it. We tighten the container with meat with cling film, put it to marinate in the refrigerator for 4 hours.
3. In the meantime, carefully wash the potato tubers with a brush. Boil them until cooked in uniform. It is very important not to overcook the potatoes, because it will still bake.
4. Lubricate the refractory form with sides with mayonnaise. Put the pieces of marinated pork on the bottom, freeing the meat from excess marinade.
5. We clean the onions, rinse them, cut them into small cubes. Sprinkle the meat with chopped onion.
6. We clean the boiled cooled potatoes, cut into circles, put them on top of the meat with onions. Sprinkle the top with coarsely grated hard cheese. Additionally, the surface of the dish can be greased with the remnants of the marinade.
7. We bake the dish in the oven with potatoes at 200 degrees for about 40-50 minutes. Serve hot as a complete meal. Bon appetit everyone!

Video:

Carbonate is the most tender pork meat cooked in a special way. In many countries, this dish is considered a real delicacy, and only highly professional chefs are trusted to cook it.
Pork carbonate in the oven: a traditional recipe
Compound:
Pork - 1.5 kg
Lemon juice - ½ tbsp.
Olive oil - 5 tbsp. l.
Mustard - 2 tbsp. l.
Favorite spices and salt - to taste
Bay leaf - to taste
Cooking:
You can use any spices you like for this carbonate. It can be thyme, nutmeg, oregano, dried garlic, suneli hops, curry, etc. First you need to properly rinse the pork and dry it. Combine the mustard, along with your chosen spices, in one bowl, and the lemon juice, olive oil, and salt in another. Some housewives use brine from canned cucumbers or tomatoes instead of lemon juice for marinade. The carbonate prepared in this way is spicy with a pleasant aftertaste of pickled vegetables. Thoroughly mix the contents of both bowls together, generously brush a piece of prepared pork with marinade and leave to soak for 4 to 5 hours. It is best to put the marinated meat in a cold place. Thanks to the long marination, the pork will seal the aroma of herbs in itself, become juicy and soft. Rewind the prepared piece of meat with a thick twine, under which put a few leaves of laurel. Put the carbonate in a baking sheet, greased with oil. Put a piece of meat in the oven, bake at 200 degrees for about 40 - 60 minutes. After cooking, remove the carbonate from the oven, cool and cut into thin slices.

Juicy meat baked in foil
Pork carbonate baked in foil
Compound:
Pork meat - 2 kg
Tomato paste or natural ketchup - 200 g
Garlic - 7 cloves
Dry French herbs - to taste
Tomatoes - 3 pcs.
Dried wild garlic - 3 tbsp. l.
Olive oil - ¼ tbsp.
A mixture of peppers and salt - to taste
Cooking:
This recipe is somewhat more difficult to prepare than the previous one.
But the aroma and taste of this dish is so incredible that it cannot leave anyone indifferent. First you need to prepare the meat - wash it thoroughly and dry it with a paper towel. Peel the garlic, finely chop or pass through a press. Then prepare the garlic oil - pour the olive oil into a dry container and pour the chopped garlic. Let the oil soak in the garlic for 20-30 minutes. When the oil has absorbed some of the garlic flavor, add the tomato paste, pepper mixture, French herbs and salt to the sauce. Cut tomatoes into rings. Lubricate the pork generously with tomato-olive mass, spread the tomato circles, sprinkle with wild garlic and salt a little. Carefully wrap the carbonate in foil and refrigerate for a few hours to marinate. Put the marinated pork directly in foil on a baking sheet and place in a preheated oven. Bake carbonate at 180 degrees for an hour. Remove the finished pork carbonate from the oven, cool and put in the refrigerator for 2 hours. By the way, it is very tasty to eat carbonate prepared in this way along with horseradish, adjika, mustard or other favorite sauces.

Pork carbonate with honey notes
Pork carbonate with honey: recipe
Compound:
Pork - 2 kg
Provence herbs - 3 tbsp. l.
Garlic - 5 cloves
Red dry wine - 250 ml
Olive oil - 200 ml
Onion - 2 pcs.
Wine vinegar - 150 g
Honey - 5 tbsp. l.
Salt and pepper mixture - to taste
Cooking:
Thanks to honey and wine, this carbonate will turn out with a pleasant sweetish taste. Prepare the meat - rinse it under running water and dry thoroughly. Then prepare the hot marinade. Pour the olive oil into a deep ovenproof saucepan. Peel and finely chop the onion and garlic, add the vegetables to the olive oil and fry until the onions are translucent. Add honey, wine, vinegar, pepper mixture, dried herbs and salt to the pot. Boil the marinade for a few minutes. Make several cuts on the meat over the entire surface, pour the pork with the marinade, it is desirable that it falls into the cuts. Leave the carbonate for a few hours to marinate. Grease a baking sheet with oil, place the marinated pork and put it in the oven. Cook carbonate at 200 degrees for 1.5 hours. This carbonate is an excellent substitute for store-bought sausage, and is also suitable as a meat dish for a side dish of rice, vegetables, pasta and mashed potatoes.

There are a lot of recipes for making carbonate, so everyone can choose the right one. If you do not like additional ingredients (spices, seasonings) in some cooking method, you can replace them with others. The result will not be worse!