Carbonade in marinade

Cookinero 8 Apr 2025

Carbonade is a popular European dish, which is pork baked in one piece with spices or in a marinade. Initially, carbonade was cooked on coals, hence the name, because from French "carbonade" is translated as "meat on coals".

How to cook Carbonade in marinade

Step 1

Carbonade in marinade

Grate the garlic and ginger on a fine grater.

Step 2

Carbonade in marinade

Cut the chili pepper into thin rings.

Step 3

Carbonade in marinade

Make cross-shaped cuts on the pork.

Step 4

Carbonade in marinade

In a deep bowl, mix honey, olive oil, soy sauce, ginger, garlic and chili pepper. Add salt and black pepper to taste. Mix thoroughly.

Step 5

Carbonade in marinade

Place the pork in the marinade and leave for 1 hour.

Step 6

Carbonade in marinade

Wrap the meat in foil and place in the oven for 40 minutes.

Step 7

Carbonade in marinade

Then unfold the foil and leave the meat to bake for another 10 minutes until a golden crust forms.

Step 8

Carbonade in marinade

Cut the chop into slices and place on a plate. Pour the teriyaki sauce over the chop and garnish with parsley leaves. Enjoy!

Carbonade in marinade - FAQ About Ingredients, Baking Time and Storage

Yes, you can use chicken thighs or beef strips as alternatives to pork. Adjust cooking time accordingly—chicken may cook faster, while beef might need longer depending on thickness.
The marinated pork can be refrigerated for up to 24 hours for deeper flavor. Avoid exceeding this time to prevent the meat from breaking down too much.
Replace honey with a sugar-free syrup or a small amount of mashed ripe banana for a natural low-carb sweetener with a subtle flavor.
Absolutely! Grill the marinated pork over medium heat for about 6-8 minutes per side, or until fully cooked, for a smoky flavor.
Substitute pork with thick slices of eggplant or portobello mushrooms. Marinate and bake as directed, but reduce cooking time to 20-25 minutes.
Serve with steamed jasmine rice, roasted vegetables, or a crisp Asian slaw for a balanced meal.
Yes, freeze sliced cooked pork in an airtight container for up to 2 months. Thaw in the fridge overnight and reheat gently in the oven.
Double or triple the marinade ingredients uniformly. Use multiple baking sheets or cook in batches to avoid overcrowding the oven.
The cuts help the marinade penetrate deeper into the meat, ensuring even flavor distribution and tenderizing the pork during cooking.

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