What to cook from pork carbonate quickly and tasty

Carbonate on the bone

Perhaps bone-in carbonade is the easiest and most delicious dish to prepare.
There is no need to marinate the pork, just fry it in a frying pan. Preparation time 20 min

Cooking time 20 min

Total time 40 min

Ingredients

400 g pork loin with bone
vegetable oil for frying
salt and pepper to taste

Instructions

The meat is laid out on a cutting board, fat and veins are removed from it.
A large piece is divided into several portions, but so that each piece has its own bone.
Each piece is washed under water and wiped with a napkin.
Each portion is placed in cling film and beaten with a hammer. It is important to ensure that the hammer does not hit the bone. Otherwise, it will be crushed, and this will ruin the entire dish.
The chopped meat is transferred to a plate and seasoned with salt and black pepper to taste.
A small amount of oil is poured into the frying pan, then the dishes are placed on low heat.
As soon as the surface is hot, the meat is laid out on it and fried on both sides until golden brown.
Cover the pan with a lid and simmer the whole dish for another 4-5 minutes. If you want the pork to be softer, you can add a little water or broth to the pan.

Notes

A little secret: to check readiness, you can poke the loin with a sharp knife and look at the juice that flows out.
If it is transparent, then you can serve food on the table. Dish: Main courses

Keyword: carbonate, pork

Pilaf with pork

Photo: ninetrends.ru
A traditional recipe for everyone’s favorite crumbly and flavorful pilaf with pork!

You will need:
600 g pork, a glass of rice, 70 ml vegetable oil, 2 onions, 2 carrots, a head of garlic, 1 tbsp.
dried barberry, 1 tbsp. salt, 0.5 tsp. cumin, spices. Preparation:

Rinse and soak the rice while you work on the rest of the ingredients. Heat the oil in a frying pan and fry the meat over maximum heat until golden brown. Add onion half rings, and after 5 minutes, cut into strips of carrots and continue frying.

Add spices, a whole head of garlic, stir, reduce heat and simmer for 7 minutes. Spread the rice in an even layer and add water to the phalanx of your finger above. The pilaf will be ready in about 20-30 minutes over low heat.

Fried neck carbonade with garlic

This is another idea of what to make with pork carb.
A hearty and tasty dish that is incredibly easy to prepare. Preparation time 10 min

Cooking time 15 min

Total time 25 min

Ingredients

500 g pork neck meat
3-4 cloves garlic
onion half one head
dried basil and oregano, to taste
vegetable oil
salt and pepper to taste

Instructions

The meat is cut into portions of the required size (the volume indicated in the list of ingredients is for four servings).
According to the recipe, the pieces are immediately sent to the frying pan. But if you wish, you can pre-beat the pork or marinate it.
Each piece is rubbed with salt, pepper and herbs. Although only salt and pepper are listed as ingredients, you can add any seasonings to taste.
Oil is poured into the frying pan; it should warm up for a few minutes.
When the oil is hot enough, you can lower the neck into the frying pan.
Fry on both sides for 4-5 minutes over medium heat.
When the meat is cooked, you can serve it with fresh vegetables.

Notes

The same meat can be cooked with a delicious tomato-based sauce.
To make it, you will need a tomato, spices and a little water or tomato juice. You will have to mix all the ingredients and puree through a blender. The sauce can be poured directly onto the roast pork. Dish: Main courses

Keyword: carbonate, pork

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Sandwiches with carbonade and vegetables

These fresh, crispy sandwiches are perfect for both a holiday table and a regular snack. Sandwiches are another way to prepare carbonade quickly and without large financial costs.
Preparation time 15 min

Cooking time 10 min

Total time 25 min

Ingredients

6 slices whole grain bread for 6 sandwiches
200-250 g carbonade
2-3 pcs fresh cucumber
1 pack of leafy greens
1 package cream cheese
yogurt
garlic
spices to taste

Instructions

Preparation begins with bread. The pieces can be toasted in a toaster or thrown into a frying pan. In this case, it is important to remove excess oil later so that the sandwiches do not turn out too greasy.
The carbonate is fried in the same way. But if you take a ready-made dish, you can simply cut the meat into portions of sufficient size.
Cream cheese is spread on hot bread. Experienced chefs advise taking one that contains fresh herbs or garlic.
A green salad is placed on top of the cheese.
Cucumbers are cut into thin slices, which are then also placed on sandwiches.
Meat is placed on greens and vegetables.
The sauce is being prepared. Yogurt is mixed with spices and herbs, after which a small amount is spread on the meat.
The appetizer is served both hot and cold - it is always equally tasty.

Notes

If desired, you can make changes to this recipe: use a different, hotter sauce, add tomatoes or chopped bell peppers.
Dish: Appetizers

Keyword: carbonate, pork

Marinade for carbonate

It is advisable to marinate even such soft meat; without this procedure, you will not get a tasty treat. It will take several hours, so if you need to surprise guests, you should prepare in advance. Excellent pork chop will come out if you choose tomatoes or spicy seasonings for the marinade, but it is better to avoid vinegar. You cannot marinate in an aluminum container; the meat in it will acquire a metallic taste.

Recipes for marinating meat with different marinades:

Kefir
. Salt, black pepper and Provençal herbs are diluted in 0.5 liters of kefir. Marinate for 1.5 hours.
Tomato
. Mix 3 grated tomatoes and onions, a bunch of basil, red pepper and salt. The meat is kept in the mixture for 2 hours, in the cold for another 4 hours.
Wine
. Grate 3 onions, 2 cloves of garlic, pour in 50 ml of red or white wine, adding 1 teaspoon of rosemary, salt, herbs, black pepper. The meat is poured and refrigerated for 2-3 hours.

Canapes with carbonade

A simple but interesting appetizer will certainly not leave any of your guests indifferent.
Preparation time 1 hour 20 min

Cooking time 25 min

Total time 1 hour 45 minutes

Ingredients

300 g pork chop
3-4 pcs fresh cucumber
100 g bread
100 g cherry tomatoes

For the marinade

paprika
pepper mixture
coriander
garlic
warmed liquid honey
mustard

Instructions

The pork loin is prepared: washed, dried with napkins.
Then the meat is cut into cubes of suitable size.
You need to make a marinade. All spices are mixed with honey. If the mixture is too thick, you can dilute it with water or a small amount of vegetable oil.
The meat is marinated for at least half an hour. But if you have time, it is better to leave the pork for several hours so that it is better saturated with the aromatic mixture.
When the meat is ready, you can put the frying pan on the fire, pour a small amount of oil and wait until it warms up.
Fry the pork for 2-3 minutes on each side.
Fresh vegetables must be cut into thin slices.
When the meat and vegetables are ready, you can assemble the canapés - put cucumber, tomato, pork on the bread and fasten it all with a skewer.

Notes

This method of cooking pork also allows for different options: the bread can also be fried, the marinade can be replaced with any other. You can also add more vegetables to the mini-sandwiches.
Dish: Appetizers

Keyword: carbonate, pork

Carbonade in flour batter

If you want to cook something from pork chops, then a recipe with batter is what you need.
It is very easy to prepare, because the ingredients do not require anything rare or expensive. And the cooking process itself takes place using a slow cooker, that is, the pork does not require constant attention. At the same time, the dish turns out tasty and very satisfying. So satisfying that even a heavy, high-calorie side dish is not required. Serves 4

Preparation time 15 min

Cooking time 30 min

Total time 45 min

Ingredients

800 g pork loin
vegetable oil for frying
2 eggs
100 ml milk or cream
200 gr flour
salt, pepper and spices to taste

Instructions

The meat is washed under running water and wiped with a disposable napkin to remove excess liquid.
The piece can be prepared whole or cut into individual portions.
The meat is generously sprinkled with salt and pepper. You can add a little paprika or ground cumin.
An egg mixture for breading is prepared - the eggs are mixed with milk or cream, and then the whole mixture is beaten with a mixer or in a blender until smooth.
Gradually add flour and batter to the egg mixture and mix or beat well.
When the batter is ready, you can dip the meat into it and leave for a few minutes to soak the pork.
At this time, you can grease the bottom of the multicooker bowl with vegetable or butter.
The carbonade is placed in a multicooker and cooked in the “Frying” mode. The time for complete cooking depends on the thickness of the piece.

Notes

Tip from chefs: to avoid getting your hands dirty while preparing the batter and soaking the meat, you can pour the mixture into a plastic bag with a zip lock. This way, not a drop of batter will spill.
Dish: Main courses

Keyword: carbonate, slow cooker, pork

Pork tartlets

Photo: kartinkin.net
Tender tartlets - a quick and versatile recipe for a Mexican-style snack.

You will need:
300 g pork, 1.5 cups flour, 3 eggs, 150 g butter, 150 g cheddar, 1 cup heavy cream, 0.5 tsp.
chili pepper. Preparation:

Mix flour, butter and 1 egg with a mixer and salt, roll into a pancake, cut into small circles and bake baskets in a muffin tin. Make minced pork or finely chop it, fry until half cooked, salt and add chili. Fill the baskets with mince, grated cheddar and chopped onions, season and top with creamed eggs. Bake for 25 minutes at 180 degrees and let cool before serving.

Soup with carbonade and beans

Pork carbonate can serve as the basis not only for the second, but also for the first course.
A striking example of this is the old English soup Stu, which was mentioned in the novel about Jane Eyre. Although it includes many ingredients, it is quite simple to prepare. In the original, the soup is made from beef, but in most Russian families a variation from carbonate is much more often prepared. Preparation time 1 day 30 min

Cooking time 40 min

Total time 1 day 1 hour 10 min

Ingredients

400 g pork chop
2 pcs carrots
bulb onions
garlic
1 can red beans
250 g green peas
250 g green beans
4 pcs potatoes
50 ml soy sauce
50 ml tomato paste
sugar, salt, paprika, pepper to taste
Bay leaf

Instructions

Preparation begins in the evening: the beans are soaked in a small amount of water. In the morning, when it swells, you need to boil it. The water in which the product is cooked cannot be used later, so it must be poured out.
All vegetables are prepared for cooking. Carrots and potatoes are washed, peeled, and cut into small cubes.
The carbonade is set to simmer over low heat.
As soon as the water in the pan boils, you can remove the foam and throw 1-2 bay leaves into the broth.
There are no specific recommendations for cooking time. It all depends on the size of the pieces of meat and the size of the fire. The main guideline is the softness of the pork.
Onions and tomato paste are fried in a frying pan with a small amount of vegetable oil.
When the meat is ready, you can remove it from the pan, but leave the broth on the stove.
Potatoes and carrots are added to the meat broth. As soon as the potatoes become soft, the rest of the vegetables are added to the pan - red and green beans, peas, onions with tomato paste.
Soy sauce is poured into the broth. In order not to make a mistake with the quantity, it is recommended to taste the broth after each spoon. Boiled meat is added to the soup.
The final chord is spices: sugar, a little salt (it is important not to overdo it, since soy sauce is already salty), paprika.
The heat under the pan can be turned off, but the soup should sit under the lid for another 10-15 minutes.

Notes

To fully experience the atmosphere of the old English village, after serving, you can pour a little chopped herbs into each plate.
Pork carbonate soup is served with wheat or rye bread. Dish: Soups

Keyword: carbonate, pork

Pork under a fur coat

Photo: m.ok.ru
Under a coat of peppers and tomatoes, the pork turns out especially juicy.

You will need:
500 g pork, 7 potatoes, 1 pepper, 1 tomato, 1 onion, cheese, 100 g mayonnaise or sour cream, 1 tbsp.
oils Preparation:

Cut the potatoes into pucks and the rest of the vegetables into rings. Grease a baking sheet with oil and place potatoes, onions and pork in layers. Season each row and brush with mayonnaise or sour cream. On top are tomatoes, peppers, leftover mayonnaise and grated cheese. Add a little water and bake for 40 minutes at 180 degrees.

Carbonade rolls with apples and berries

This original recipe is more suitable for a holiday table.
However, the range of available ingredients allows you to prepare such an unusual dinner even in the middle of the work week. Preparation time 20 min

Cooking time 40 min

Total time 1 hour

Ingredients

500 g pork chop
100 g apples
50 g Cranberries or other dried berries
Apple vinegar
sugar to taste
ground ginger
black pepper, salt to taste

Instructions

Heat water in a small saucepan on the stove.
Apples and berries are placed in boiling water and cooked until they become soft.
The fruit compote is filtered. The pulp is set aside, but the liquid is not poured out - it will be useful later.
The broth is poured into a saucepan and placed on high heat. It should boil until its volume is reduced by half.
The pork is washed, dried with a towel and cut into plates. They should be large enough to be rolled up.
The meat is beaten under cling film.
The pork is rubbed with a mixture of spices and vinegar.
Fruit filling is placed on one side. Then the roll is wrapped and tied with food thread.
It can be cooked in a frying pan, turning occasionally, or in a slow cooker in baking mode for 40 minutes. In any case, you can add liquid from apples and berries to the container into the roll. Then the roll will turn out more tasty and aromatic.

Notes

This dish is completely independent, so an ordinary vegetable salad is enough as a side dish
Dish: Appetizers

Keyword: carbonate, pork

Distinctive features of carbonate

Pork chop is a piece of loin on the bone.

When cutting a pork carcass, the loin - the part between the neck and loin - is cut straight off with the bone (rib) and a small amount of fat. Because of this, many people confuse loin and ribs.

To get carbonate from a loin, you need to remove this bone and clean the meat from skin and fat.

However, in everyday life there is another meaning of this word.

It is correct to call carbonade exactly a cleaned piece of raw meat, which can later be prepared at your discretion - fry, bake or boil.

Many establishments often smoke pork and list such a smoked dish as carbonade.
Therefore, many are more accustomed to calling an already prepared snack by this term.

Those who have never tried carbonate before are probably wondering how it differs from other familiar parts of the carcass.

For example, in its softness this meat surpasses even brisket, but still remains firmer than tenderloin.

The amount of fat can be called average: carbonate is not considered dietary, but it still contains less fat than brisket.

But the main feature that distinguishes pork chop from all other parts of the carcass is the presence of a bone and a characteristic aroma.

Or rather, its absence - it is convenient to cook brisket, including due to the fact that the meat does not have a pungent odor.

How to choose and store loin and carbonate correctly

If there is carbonation in the recipe, this guarantees a good taste of the dish.

However, if the meat is chosen incorrectly, or suitable conditions were not met during its storage, then the taste may be spoiled.

Here are a few secrets on what to look for when buying fresh meat:

It is advisable to choose pig meat rather than boar. You can only check this right before purchasing. You need to light a lighter, heat the metal needle a little and pierce the meat. If there is an unpleasant smell, then it is better not to take such a piece.
You should not take meat whose color is uneven or too dark. This indicates that the piece is old. Bruising should also be a concern.
If there is a bone, this is a kind of guarantee that it is really a loin and not another part of the carcass.

To check the absence of dyes, just run a damp cloth over the meat. She must remain clean.

Once purchased, pork can be stored for no more than a month without freezing. And only in smoked, fried, baked form.
Ideally, you should first blot the piece with napkins to remove excess moisture, and then wrap it tightly in foil.

Cooking secrets

Experienced chefs know how to cook pork tenderloin to perfection.

The first secret they reveal concerns how to properly defrost meat.

To do this, you do not need to use a microwave or other aids.

It’s better to just leave the meat in the refrigerator overnight (not in the freezer), and put it on the table for a couple of hours in the morning: the loin will defrost better at room temperature.

The meat itself is juicy and fatty. Much fattier than required for a proper, balanced diet.

Therefore, it is allowed to cut off the fat layers. The taste will not suffer from this.

However, if you really want to, you can achieve maximum juiciness: before cooking, pound the pork, and then generously rub it with your favorite spices and dried herbs.

A variety of marinades are also suitable.

For a good frying, only 10 minutes is enough. It is necessary to fry over medium heat so that the meat does not burn, for 4-5 minutes on each side.

You shouldn’t pour a lot of oil, because the carbonate itself is fatty. Experts advise brushing the surface of the dishes and meat with a brush so that the crust becomes appetizing and golden.

Baozi with pork

Photo: salon-pride.ru
At your disposal is a recipe for light Chinese steamed pies stuffed with pork!

You will need:
250 g pork, 1.5 cups flour, 1 tsp.
dry yeast, a pinch of baking powder, a glass of water, 1 onion, 2 tsp. sugar, 1.5 tbsp. butter, 1 tbsp. soy sauce, 1.5 tbsp. starch, salt. Preparation:

Dissolve the yeast in a glass of warm water and after 15 minutes knead the dough with flour, baking powder, salt, half the sugar and 1 tbsp. vegetable oil. Knead it, roll it into a ball, grease it with vegetable oil and put it in the refrigerator.

Fry chopped onion with finely chopped pork and soy sauce. Add starch diluted in water to the frying pan, simmer and let cool. Roll out the dough several times to expel excess air, divide into pieces, roll out and add the filling. Pinch the edges, and after 10 minutes, send the baozi to steam for 15 minutes.

Pork chops: 15 quick and delicious recipes

Carbonate on the bone

Ingredients

Instructions

Notes

Pilaf with pork

Fried neck carbonade with garlic

Ingredients

Instructions

Notes

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Sandwiches with carbonade and vegetables

Ingredients

Instructions

Notes

Marinade for carbonate

Canapes with carbonade

Ingredients

For the marinade

Instructions

Notes

Carbonade in flour batter

Ingredients

Instructions

Notes

Pork tartlets

Soup with carbonade and beans

Ingredients

Instructions

Notes

Pork under a fur coat

Carbonade rolls with apples and berries

Ingredients

Instructions

Notes

Distinctive features of carbonate

How to choose and store loin and carbonate correctly

Cooking secrets

Baozi with pork