Pork carbonara
Description
The recipe won't take much time. Do not trim off all the fat from the chuck roast. A thin layer will protect the meat from becoming too dry and will result in a juicy, delicious dish. Serve hot.
Instructions
- 1
Step 1
Prepare the ingredients.
- 2
Step 2
Pat a piece of brisket dry thoroughly with paper towels. Make portioned cuts into the meat, slicing partway through without cutting all the way through. Place on a greased baking sheet, season with salt and pepper to taste, add paprika, and rub the spices well into the meat—on the outside and inside each cut.
- 3
Step 3
Slice the garlic cloves into thin pieces, and place the garlic slices on the pork slices.
- 4
Step 4
Mix the mustard with honey and lemon juice. Generously coat the meat on all sides.
- 5
Step 5
Press the slices of meat tightly against each other and pierce them with a wooden skewer to hold the shape.
- 6
Step 6
If desired, slice the lemon into rounds and arrange them around the edges of the sheet.
- 7
Step 7
Bake the meat in a preheated oven at 200 degrees Celsius for 15 minutes, then reduce the temperature to 160 degrees and continue baking for 40 minutes. Periodically baste the meat with the released juices. The meat juice should run clear by the end of cooking.
- 8
Step 8
Let the cooked meat rest outside the oven for about 10 minutes, covered with foil. Then slice it into portions and serve with a side of fresh or roasted vegetables and herbs.
- 9
Step 9
Done.