Carbonate in the sleeve

Name: Carbonate in the sleeve
Total time: 1 hour 10 minutes
Yield: 2
Cuisine: European
Ingredients: Pork - 500 g; Celery stalk - 20 g; Provencal herbs - 2 g; Black peppercorns - 2 g; Vegetable oil - 34 g; Dried barberry - 20 g

Cookinero 19 Apr 2025

3130

Carbonade is a dish of French origin. It is a whole piece of pork that is rubbed with spices or coated with a marinade and then grilled over coals or baked in the oven.

How to cook Carbonate in the sleeve

Step 1

Cut the celery stalk into small pieces.

Step 2

Place the pork in a bowl. Add the Provencal herbs, crushed peppercorns, vegetable oil, salt and barberry.

Step 3

Add chopped celery and stir.

Step 4

Place the meat in a roasting bag. Tie the bag at both ends and make a few holes in it to allow excess steam to escape.

Step 5

Place the pork in the oven to bake for 1 hour. 10 minutes before it is ready, remove the pork from the bag to brown it.

Step 6

Cut the chop into slices and garnish with dill. Enjoy!

Carbonate in the sleeve - FAQ About Ingredients, Baking Time and Storage

Can I substitute pork with another meat for this recipe?

Yes, you can use chicken thighs or beef stew meat as alternatives. Adjust cooking time accordingly—chicken may cook faster, while beef might need longer.

What can I use instead of Provencal herbs if I don't have any?

A mix of dried thyme, oregano, rosemary, and basil works well. Alternatively, Italian seasoning is a convenient substitute.

How should I store leftovers, and how long will they last?

Store in an airtight container in the fridge for up to 3 days. Reheat gently to prevent drying out.

Can I make this dish vegetarian?

Replace pork with hearty vegetables like eggplant or mushrooms, and use a veggie broth for moisture. Adjust cooking time as veggies cook faster.

What sides pair well with this dish?

Serve with mashed potatoes, roasted veggies, or a fresh green salad for a balanced meal.

Can I freeze the cooked pork for later?

Yes, freeze in portions for up to 3 months. Thaw overnight in the fridge and reheat in the oven or microwave.

How do I prevent the meat from drying out?

Avoid overcooking. Check for doneness at 50 minutes, and ensure the roasting bag is properly sealed to retain moisture.

Is there a low-carb option for this recipe?

Skip starchy sides and serve with cauliflower mash or zucchini noodles. The recipe itself is naturally low-carb.

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