Calorie content of pork carbonate and method of cooking in the oven

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.

Calorie content Pork carbonate. Chemical composition and nutritional value.

Nutritional value and chemical composition of “Pork Carbonate”.

The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.

The energy value of Pork carbonate is 154 kcal.

Primary Source: Created in the application by the user. Read more.

** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the “My Healthy Diet” application.

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).

Chemical composition of carbonate

The exact chemical composition of a product depends on the brand that produces it. Because, in addition to the standard set of proteins, fats, carbohydrates, vitamins and microelements, the components we mentioned earlier can be added to it. Therefore, we can only talk about the approximate chemical composition of the carbonate.

Despite the fact that the product is mainly prepared from pork, it can be called more of a “protein” product.

To verify this, just look at the BJU carbonate per 100 g:

Proteins - 17 g

Carbohydrates - 0 g

Carbonate has a noticeable vitamin composition: mainly B vitamins, as well as vitamins A and C. The product contains most macroelements: potassium, calcium, magnesium, sodium, phosphorus. It is not deprived of carbonate and microelements: its composition is rich in iron, manganese, copper, and zinc.

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.

How is carbonade made?

Even the name of the product itself hints at the method of its preparation; the word “carbonade” comes from the French word carbonnade, which, in turn, comes from the Latin carbo, which translates as coal. Carbonade is prepared by extinguishing it with dry and warm steam, but previously it was obtained using quiet coal heat.

To make a tasty, high-quality product, you need to choose a certain type of meat that is quick to cook. Therefore, as a rule, carbonade is prepared from pork tenderloin, but sometimes fillet is used, in which case the product should be called pork neck. The low energy value of carbonate is due precisely to the fact that low-fat parts of pork are used for its preparation.

Before cooking, the prepared part of the pig is cleaned of films, trying to preserve a small layer of fat. Then they are breaded with flour, or use a special cloth with flour, or soaked in a mixture of flour, salt, spices, saltpeter and food coloring.

In modern production facilities, meat is treated with dry steam in special chambers and then baked. There are also two more types of carbonate: raw smoked and dry-cured.

This, one might say, dietary delicacy can be prepared at home. Such a product will be as harmless as possible, since it does not contain flavorings, dyes, harmful preservatives and monosodium glutamate.

Other types of carbonate

Carbonade is made not only from pork; beef and pork can also be used. The least high-calorie product made from chicken. Chicken carbonate has a calorie content of about 121 units per 100 grams. However, in a broad sense, carbonate most often refers to a pork product.

By the way, you can often find another name for the product: carbonate.
A chemical substance is written with the letter “t” at the end - calcium carbonate. But the name of a flavorful dish made from pork, beef or chicken must end with the letter “d”. views

Calorie content of carbonate per 100 grams

We mentioned above that carbonate has a low calorie content per 100 grams compared to other pork products. It is believed that 100 grams of the product contains approximately 177 kcal. But depending on the manufacturer and method of preparing the carbonate, this figure can vary from 127 to 345 kcal. The energy value of the product also depends on the thickness of the fat layer. Thus, pork carbonate, whose calorie content is over 200 units, already contains more fats, not proteins.

When talking about the energy value of this product, we usually mean the calorie content of boiled-smoked pork carbonate. It is approximately 140 units. But there are other types of product and methods of preparing it, and accordingly, they will have different energy values. Boiled-smoked carbonate has a low calorie content per 100 grams if the fat layer does not exceed 3 mm. Therefore, it is allowed to be consumed on diets. Of course, in small quantities. However, some manufacturers allow a thicker fat layer, resulting in increased energy value. Such a product will no longer be considered dietary.

There are many recipes for home-cooking the dish, it will take some tinkering with it, but it's worth it. Carbonade baked in the oven is especially popular among housewives.

A suitable pork tenderloin will need to be washed, dried, and small cuts made into which to insert a clove of garlic. Rub the pork with a mixture of salt and pepper, carefully wrap it in foil, and bake for about two hours at 200 degrees Celsius. After the carbonade has cooled, it should be placed in the refrigerator for several hours. Then you can make very tasty sandwiches with it. The calorie content of pork carbonate baked in the oven will thus be approximately 234 units.

You can buy another type of product in the store - raw smoked carbonate, its calorie content is approximately 300 units. Pork tenderloin is smoked with cold sawdust smoke; alder and cherry sawdust are mainly used for this.