Baked pork road in 5 steps

Hello friends and friends! Today in Paulina Cooking we are going to cook Pork Carréone of those dishes that shout “Sunday” in Argentina. We are talking about a noble cut, with a lot of flavor and that, if it is treated with love, it is incredibly tender.

He baked pork carré It is ideal for a family meal or to entertain many guests. But, let’s be honest, it also has its reputation of complicated. Because sometimes we can end with a Dry Pork Carré. A secret: it is not the pig’s fault, but of the technique that is used to cook it.

This is not just a recipe, it is The final guide To dominate the Carré. Let’s explore not only the classic baked pork carrébut also its most popular variations.

About Pork Carré

He Pork Carré It is the spine of the pig with bone, specifically from the ribs. It is, within the Pork cutsan option relatively thinthat’s why he is reputed to dry. But it is not pig’s fault, it is that You have to cook it fair, and not pass.

Can also be found boneless carrbut with bone it has much more flavor and juice, so it is the most recommended version if you want to prevent it from drying out.

The fundamental tip for the baked pork road: the seal

If there is a step that cannot be skipped For the carré to be juicy, it is the seal. It is simply brown the piece of meat Everywhere in a pan or pan with very hot oil before taking it to the oven.

What is it for? To make a beautiful crust that Catch the juices. It is the difference between a glorious carré and one that is only cut with electric knife.

3 variations of pork carré to delight everyone

Once we dominate the base technique, the Carré is a blank sheet. Here are some ideas to raise the rod to the family roast.

• Pork carré to mustard: A classic that never fails. Before the oven, brush with a mixture of Dijon mustard, honey, olive oil and some herb such as thyme or rosemary. The build that remains is poetry. This option is ideal for long cooking, such as baked pork bondiola or dismembered pig.
• Pork carré to beer: The beer (black or red) provides flavor and humidity, as in the pork sirloin recipe in beer sauce. The Carré is sealed, it is placed in a fountain with Onions, carrots and beer to cover a third. Bathe it every so often with the background and … party!
• Pork carré stuffed with plums and bacon: Christmas level version. A hole is made to the boneless car and stuffed with raisins and bacon in pieces. It is tied with thread, seal and baked. The sweet-salad contrast is God level.
• Pork Carré to La Riojana: This dish is characterized is a perfect combination of flavors: in this case the cut ribs are usually used, on a mattress of Spanish potatoes, belli and onion, all bathed with white wine and crowned with peas and fried eggs. A bomb!

10 key tips for the perfect pork carré

1. Room temperature: Remove it from the refrigerator 30 minutes before to cook even.
2. Dry the meat: With paper, before sealing. A dry surface is better.
3. Very hot pan: We don’t want to boil, we want to brown.
4. Salar at the end: Better after sealing not to lose the juices.
5. Water at the oven source: Or broth, or wine, or beer. It helps keep it wet.
6. Vegetable mattress: A good onion base and carrot gives you flavor and keep it hydrated.
7. Sacred rest: Cover it with aluminum 10-15 minutes before cutting it.
8. Bone = flavor: If you can choose, come with bones.
9. Do not prick it: Use tweezers, not fork, so that the juice do not escape.
10. Garnish that does not fail: Baked potatoes or sweet potatoes.

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Classic Baked Pork Carré

Portions: 4-5 portions

Preparation time: 15 min + cooking 50 min

Ingredients for baked pork carré

• 1 pork carr of approx. 1.5 kg (with bone)
• 2 tablespoons of olive oil
• 4 garlic cloves
• 1 fresh rosemary sprig
• 1 fresh thyme twig
• ½ glass of white wine or broth
• Sal
• Black pepper
• Optional: 2 onions and 2 carrots for the base

How to do pork carré outdoors step by step

1. Prepare the Carré: Remove the pork car from the refrigerator about 30 minutes before starting. Dry the entire surface with cooking.
2. Sealed: Put a large pan or saucepan over high heat. Add olive oil. When the oil is very hot, place the pig car and seal it on all sides until it is very golden. This takes about 2-3 minutes per side. Remove and book.
3. Prepare the Source: If vegetables are used, cut the onion into strips and carrots into slices. Place them at the base of an oven source to create a “bed” for the meat. Place the sealed carr on vegetables (or directly at the source). Get out of everywhere everywhere. Machar the garlic cloves and distribute them by the fountain, along with the twigs of Romero and Thomillo. Pour the white wine or the broth at the base of the fountain.
4. Cooking: Baked (preheated at medium temperature, 180ºC) and cook for approximately 45-50 minutes. The exact time will depend on the size of the piece. In the middle of cooking, it is recommended to bathe the meat with the juices of the source.
5. Repose: To know if you are ready you can make a small cut in the thickest part: the juice must be transparent, never pink. Remove from the oven, cover with aluminum foil and let stand for 10 to 15 minutes. This step is crucial for juiciness.
6. Cut into slices and serve immediately, sailing with the juices that remained at the source.