Homemade pork karbonad
Pork provides complete protein, while paprika, coriander, and garlic create an aromatic crust. The roast can be prepared ahead and sliced thinly. Serve the dish immediately, while its aroma and texture are at their most pronounced.
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Inventory: Oven
6 kg 666 gram
Servings: 8 (1 serving ≈ 129 gram)
Digestion time: 4 hour
Complete protein: ✔
Pat Pork (1000 g) dry and rub it with Table salt (18 g), Paprika (5 g), Coriander seeds (4 g), Garlic powder (4 g), and pepper (2 g). Cover and refrigerate for 8 hours.
Take the pork out 30 minutes before cooking. Bake at 180°C for about 70 minutes, then turn off the oven and leave the meat inside for another 20 minutes. Cool completely and slice thinly.
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