Pork, Carbonade, Steak, Marinades, Pork steak

Three carbonade steaks

Thus, it is interesting to fry steaks for a large company. Before serving, you cut the meat - and everyone on the plate will have three completely different tastes

Ingredients

Servings 6
  • 6 pork chop steaks
  • 3 cm fresh ginger root
  • 2 garlic cloves
  • 4 tbsp. l. soy sauce
  • 1 h. l. Sahara
  • 3 art. l. vegetable oil
  • 0.5 h. l. year
  • 1 tsp narsharab sauce
  • 5th century l. olive oil
  • 1 tsp ground cumin
  • 0.5 tsp ground cinnamon
  • a pinch of freshly grated nutmeg
  • 1 h. l. year
  • 1 st. l. cognac
  • 2 tbsp. l. Russian mustard
  • 1 st. l. apple cider vinegar
  • 3 art. l. sunflower oil
  • 1 h. l. Teddy bear
  • 0.5 h. l. year

Cooking

Step 1

Prepare Russian and Middle Eastern marinades by simply mixing all the ingredients. For the Asian marinade, peel the ginger and garlic, finely grate and mix with the rest of the ingredients.

Step 2

Pat the pork steaks dry with paper towels and place 2 steaks in each marinade, rub it into the meat. Cover and leave to marinate for 2 hours at room temperature or up to 12 hours in the refrigerator.

Step 3

Kindle the coals in the brazier - they should burn out well and be covered with gray ash. Heat the grate, grease. Shake the marinade off the meat, place on the grill and grill over the coals, turning every 2 minutes, until the internal temperature reaches 65°C (determine with an electronic thermometer). Let the meat "rest" for 5-7 minutes. Serve, cut into strips and laid out in sectors - to taste.

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