Carbonate in marinade

European cuisine

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Description Products Steps

Carbonade is a popular European dish that consists of pork baked in one piece with spices or in a marinade. Initially, carbonade was cooked over coals, hence the name, because “carbonade” is translated from French as “meat over coals.” To prepare carbonade, pork loin is most often used. It is not so fatty and quite soft. We suggest you prepare the carbonade in a sweet and spicy marinade based on honey and soy sauce with ginger, garlic and chili pepper.

1. Calories
   298,34 kcal
2. Protein
   13,67 gram
3. Fat
   24,06 gram
4. Carbohydrates
   5,41 gram
5. ~ Time
   2 H 10 Min
6. Pepper
7. Complexity

Products per 2 serving:

1. Pork Korean

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   500 g
2. Ginger root

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   20 g
3. Garlic

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   4 cloves = 20 g
4. Chile pepper

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   15 g
5. Honey

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   1 tbsp. l. = 28 g
6. Olive oil

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   2 tbsp. l. = 34 g
7. Soy sauce

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   3 tbsp. l. = 45 g
8. Salt

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   1 pinch = 1 g
9. Black pepper ground

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   to taste
10. Teriyaki sauce

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    to taste
11. Parsley

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    to taste

Steps:

1. 
   Strip the pork of fat and films, rinse with cold water and pat dry with a paper towel. Peel the garlic and ginger. Preheat the oven to 200°C.
2. 
   Grate the garlic and ginger on a fine grater.
3. 
   Cut the chili pepper into thin rings.
4. 
   Make criss-cross cuts into the pork.
5. 
   In a deep bowl, mix honey, olive oil, soy sauce, ginger, garlic and chili pepper. Add salt and black pepper to taste. Mix thoroughly.
6. 
   Place the pork in the marinade and leave for 1 hour.
7. 
   Wrap the meat in foil and place in the oven for 40 minutes.
8. 
   Then unwrap the foil and leave the meat to bake for another 10 minutes until golden brown.
9. 
   Cut the carbonade into slices and place on a plate. Pour teriyaki sauce over the carbonade and garnish with parsley leaves. Bon appetit!

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