The caloric content of pork carbonate frightens those who monitor their waist size. Should you be afraid to eat such a dish? First let's explain the product. What is hidden under the name "pork carbonate", the calorie content of which may deprive gourmets of some pleasure who are trying to avoid eating very fatty foods.

Meet Pork Carbonate

Carbonate is the name given to the meat from the back of pork. A prerequisite for good carbonate is the presence of a layer of fat of no more than five millimeters. It is this point that raises concerns about the calorie content of pork carbonate and its admissibility in a healthy diet. The product is obtained by pre-cooking followed by baking.

Product benefits

The meat itself is a healthy product. It has everything a person involved in sports needs. Not only these people benefit from carbonate. And ordinary consumers will receive their quota of protein and other useful elements found in baked pork chops. Calcium, magnesium, B vitamins and vitamin C - all this is in the product and will bring undoubted benefits.

How many calories?

The BJU of carbonate also looks very optimistic:

17 grams of protein are found in 100 grams of product;
there are only 8 grams of fat;
and generally 0 carbohydrates.

The calorie content of pork carbonate ranges from 173-343 kilocalories. As you can see, everything will depend on the fat content of the lard layer. Although additional calories can come from the foods with which pork chops are prepared.

Home carbonade

Now that it has become clear that the food is not the enemy of the waistline, you can start preparing it yourself. A homemade product will be much healthier than its industrial counterpart. Our pork chop recipe is simple. The meat does not need to be boiled or otherwise rendered tender and soft. To prepare the dish you will need an oven and foil.

Products for spicy and mild dishes

Ingredients needed to make this Oven Pork Cake recipe a reality:

kilogram of pork pulp;
6-7 cloves of garlic;
assorted different types of ground peppers - to taste.
paprika and salt, also to taste.

Technology for preparing pork carbonate according to recipe

Let's start preparing with garlic. We clean it and cut each clove lengthwise into several thin pieces. As a result, we should get “garlic petals”. We remove the “petals” on the saucer, we will need them soon.

Pour salt into a separate dry bowl. Add all the ground spices called for in the recipe to the salt. Mix the dry mixture thoroughly. Don't get too carried away with the amount of salt. Not only is it harmful, salt during the baking process will contribute to a large release of meat juice from the future carbonate. For this reason, the product may turn out to be a little dry inside. We need the most tender and aromatic pulp.

Let's get to the meat. The pork must first be removed from the refrigerator (if it was frozen) and defrosted only at room temperature. Then you need to wash the meat under running cold water and place it on a cutting board, remove the films and remove small bones (if they are there).

Meat selection rule

When purchasing meat for this recipe for cooking pork chop in the oven, try to select a rectangular piece in advance. Even when choosing a piece of meat, you need to give preference to the one that has that treasured layer of fat on the surface. This product will give the carbonate more tenderness and softness.

We continue to prepare our carbonade

Dip the washed meat with a paper towel. And only when you get rid of excess water, start preparing it for baking.

Place a piece of pork on a flat dish. We cut deep “pockets” on all sides and place garlic “petals” into these cuts. Rub the entire meat ingredient with the pepper-salt mixture. We put it in a deeper bowl and, placing it in the refrigerator, leave it there for at least 7 hours. To end up with a more tasty and aromatic product, it is better to keep the meat in the refrigerator for 24 hours.

Remove the pork from the refrigerator. We cover the form in which our carbonate will be prepared with foil. Be careful not to mix up the sides of the foil. The shiny part should be on the inside. Place a piece of meat on foil in a mold. The layer of fat should be at the bottom. We wrap our future carbonate tightly. This must be done with all responsibility so that the juice that is released during the cooking process does not leave the foil. The fewer gaps there are in the packaging, the more tender the dish will be.

Preheat your oven to two hundred degrees. We place the pork in it in foil, lying in a baking dish (or deep baking sheet). In this mode, roasting meat should take at least an hour. After this time, the oven temperature needs to be reduced slightly. One hundred eighty degrees - this should be the temperature for the next forty minutes.

Want to lightly brown the top of your pork chops in the oven? The recipe is simple: ten minutes before readiness, remove the baking sheet with carbonate and remove the top of the meat product from the foil. This must be done very carefully so as not to get burned by the steam and juice under the foil layer.

When forty minutes of the second baking stage have passed, remove the finished piece of meat from the oven and check it for doneness by inserting a knife blade. If the product is ready, the knife will go in easily and the juice will be clear. If the pork needs a little more time to reach full readiness, you need to wrap the meat again in foil and bake for twenty minutes. Here is a simple recipe for pork chop.

Pork carbonate rich in vitamins and minerals such as: vitamin B1 - 40%, vitamin B6 - 20%, vitamin PP - 33.5%, potassium - 12.6%, phosphorus - 22.8%, cobalt - 80%, molybdenum - 18 .6%, chromium - 27%, zinc - 17.3%

What are the benefits of Pork Carbonate?

Vitamin B1 is part of the most important enzymes of carbohydrate and energy metabolism, providing the body with energy and plastic substances, as well as the metabolism of branched amino acids. A lack of this vitamin leads to serious disorders of the nervous, digestive and cardiovascular systems.
Vitamin B6 participates in maintaining the immune response, processes of inhibition and excitation in the central nervous system, in the transformation of amino acids, the metabolism of tryptophan, lipids and nucleic acids, promotes the normal formation of red blood cells, maintaining normal levels of homocysteine in the blood. Insufficient intake of vitamin B6 is accompanied by decreased appetite, impaired skin condition, and the development of homocysteinemia and anemia.
Vitamin PP participates in redox reactions of energy metabolism. Insufficient vitamin intake is accompanied by disruption of the normal condition of the skin, gastrointestinal tract and nervous system.
Potassium is the main intracellular ion that takes part in the regulation of water, acid and electrolyte balance, participates in the processes of conducting nerve impulses and regulating pressure.
Phosphorus takes part in many physiological processes, including energy metabolism, regulates acid-base balance, is part of phospholipids, nucleotides and nucleic acids, and is necessary for the mineralization of bones and teeth. Deficiency leads to anorexia, anemia, and rickets.
Cobalt is part of vitamin B12. Activates enzymes of fatty acid metabolism and folic acid metabolism.
Molybdenum is a cofactor for many enzymes that ensure the metabolism of sulfur-containing amino acids, purines and pyrimidines.
Chromium participates in the regulation of blood glucose levels, enhancing the effect of insulin. Deficiency leads to decreased glucose tolerance.
Zinc is part of more than 300 enzymes, participates in the processes of synthesis and breakdown of carbohydrates, proteins, fats, nucleic acids and in the regulation of the expression of a number of genes. Insufficient consumption leads to anemia, secondary immunodeficiency, liver cirrhosis, sexual dysfunction, and the presence of fetal malformations. Research in recent years has revealed the ability of high doses of zinc to disrupt the absorption of copper and thereby contribute to the development of anemia.

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Description

Carbonade is a meat delicacy made from pork. As a rule, a cut from the back of a domestic pig is used for these purposes. The presence of fat is allowed, the thickness of the layer should not exceed 5 mm.

History of carbonation

Carbonade is a meat delicacy that has become a legend. In distant years, it was carbonate that became the starting point for the conclusion of an alliance between the Russian Empire and China. Representatives of the Chinese government liked the taste so much that after that they began to supply it to China. Russia has always seduced foreign colleagues with the delights of its cuisine.

The history of carbonate as a meat product is shrouded in fairy tales and legends. According to one version, this dish was first prepared by Mitrofan Carbonad for the royal table. And the Russian ruler liked it so much that they began to prepare it constantly. This delicacy was always served at all celebrations, and its “discoverer” Mitrofan received the highest position in the royal kitchen. By order of the tsar, a meat delicacy was named after Mitrofan - Carbonade.

Calorie content of boiled-smoked carbonate

The calorie content of boiled-smoked carbonate is 135 kcal per 100 grams of product.

Composition of boiled-smoked carbonate

Boiled-smoked carbonate contains many macroelements such as: potassium, magnesium, sodium, phosphorus, sulfur, iron. It also contains vitamins: PP, B1, B2 and E.

Beneficial features

A fairly long heat treatment during cooking, of course, negatively affects the nutritional value of this meat delicacy. However, it contains many different biologically active substances, many of which are vital for the human body. This determines that carbonate has a number of beneficial properties, but they will only be so if it is consumed in moderation. In particular, the consumption of this meat product reduces nervous excitability, stimulates the processes of hematopoiesis, metabolism, formation of bone and muscle tissue, and also helps reduce cholesterol levels in the blood, improves the functioning of the heart, blood vessels and gastrointestinal tract.

How to cook boiled-smoked carbonade

At home, carbonade is prepared in the oven. The advantage of the oven is that the meat comes out more tender, it is well fried, acquires a juicy color, a divine aroma and a bright taste.

The baked carbonade will not leave anyone indifferent. To prepare the carbonate, take the back and lumbar muscles of two chilled pork carcasses. Each muscle weighs about 500-700 grams. The product is soaked in brine for 3-5 days in the freezer at a temperature of 0-4 °C. After that, they hang it in the refrigerator on hooks and keep it for two to four hours so that the skin (calorizer) dries. Smoking lasts for five hours. The most suitable types of wood: cherry, plum, sea buckthorn. The finished semi-finished product is cooked for 60-75 minutes at a temperature of 75-85 ° C until fully cooked.

How to serve

When cooked, carbonade is served either separately or together with other dishes, pre-cut into thin slices. As a complement to this meat delicacy, it is recommended to use various sauces, as well as vegetable side dishes. As a rule, boiled, stewed and fried dishes from cabbage, potatoes or legumes are used for these purposes.

What goes with it?

Carbonade goes well with most popular foods, especially vegetables (potatoes, cabbage, legumes), fruits, berries, mushrooms, sweet and sour and hot sauces, cheese, nuts, honey.

How to choose

As noted earlier, the most preferred choice for making carbonated meat is pork tenderloin. In this case, you need to pay attention to the color of the pulp, which should not be too light and not too dark. A light color indicates the use of hormonal drugs when raising animals, and a dark color indicates that the meat was taken from an older animal and after cooking it will be tough and tasteless. Another factor of choice is the color and thickness of the fat layer. It must be white and not exceed 5 mm.

Storage

When prepared, carbonade should be stored in the refrigerator and consumed within 5-7 days. It is not recommended to freeze this meat product, since after thawing it may taste bitter.

Nutritional value per 100 grams:

Proteins 86.77%
Fats 13.23%
Carbohydrates 0%

Harm and contraindications

Individual intolerance, tendency to an allergic reaction, the need for mandatory heat treatment at a temperature of at least 75 degrees Celsius, diseases of the cardiovascular system (use with caution).

How much does pork carbonate cost (average price per 1 kg)?

Moscow and Moscow region.

Pork carbonade or meat carbonade is, as a rule, pork that has been prepared in a special way and intended for long-term storage. In general, the name carbonade itself (although some mistakenly call this product carbonate) has French roots - carbonnade, and from Latin carbo is translated as coal.

It is believed that the name carbonade appeared due to the method of preparing this dish. The fact is that previously, extinguishing with dry warm air or steam, necessary for the production of pork carbonate, could only be carried out with the help of coal - in a quiet coal heat.

Another indispensable condition for making pork carbonate is the presence of a certain type of meat - one that is quick to cook. That is why carbonade is mainly made from pork tenderloin. Sometimes fillet is also used for these purposes, but then the product is called pork neck. By the way, the low calorie content of carbonate is due to the use of these rather fresh parts of the animal carcass.

In any case, clean meat is first cleaned of existing films, while trying to preserve a layer of fat. After this, a thick breading is created with flour, although often a coating with a thin cloth with flour or an emulsion, which includes table salt, saltpeter, spices (black pepper), and also food coloring, can be used.

In order to improve boiling, pork tenderloin is shaped into a narrow oblong bar or cylinder, which corresponds to the size and cross-section of the natural tenderloin. But this is only relevant if other parts of the animal carcass are used. The calorie content of carbonate is approximately 135 kcal per 100 grams of meat.

For modern meat processing, the production of pork carbonate involves subsequent baking of meat after boiling. However, there is also raw smoked and dry-cured pork carbonate. By the way, cheap varieties of this meat product can often contain soy protein, and to increase the mass, ordinary water is often pumped into it.

Pork carbonate is highly valued by gourmets around the world. For example, in Belgian cuisine there is a dish called Carbonade in Flemish - but this is what it is called in Wallonia and throughout the rest of Europe, and the Flemings themselves are accustomed to simply calling it carbonado. This dish is a pork tenderloin, cut into pieces and stewed in beer sauce.

By the way, any cook can prepare pork carbonate, using not only pork, but even beef or veal. This product combines a variety of spices and vegetables perfectly. Meat also turns out great with a marinade based on tomato juice or chopped onions.

Calorie content of pork carbonate 135 kcal

Energy value of pork carbonate (ratio of proteins, fats, carbohydrates - bzhu).

Calorie content

100 grams of carbonate contains about 135 kcal.

Compound

The chemical composition of carbonate is characterized by a high content of proteins, fats, ash, vitamins (A, B1, B3, B5, B9, B12, C), macro- (potassium, calcium, magnesium, sodium, phosphorus) and microelements (iron, manganese, copper , zinc, selenium).

How to cook

Traditionally, carbonade is prepared by extinguishing with dry hot air or steam. At the same time, traditional recipes involve the use of tenderloin for its preparation. However, other parts of the domestic pig carcass can be used for these purposes. The only limitation is the fat content - it should be minimal. The tenderloin is first cleared of existing films, and then it is given an oblong shape, since it contributes to a more uniform distribution of heat inside the meat. Next, it is coated with a mixture of spices. For these purposes, as a rule, salt, pepper, nutmeg or chopped garlic are used. Then the meat is placed in the oven, where it is cooked for 2.5-3 hours at a temperature of 180-200 degrees Celsius. Cooking time can be reduced by 2 times if the pork is pre-boiled.

How to serve

What goes with it?