Homemade pork carbonade in the oven
A source of protein and healthy fats, this dish has a rich flavor thanks to spices and pepper. Nitrite salt helps preserve freshness, while allulose adds a light sweetness, making it ideal for a keto diet.
This homemade pork carbonade is firm, juicy, and suitable for cold slicing. The meat is cured for several days, then gently cooked in the oven to a safe internal temperature.
Mix nitrite salt (10 g), table salt (10 g), allulose (3 g), ham spice mix, and black pepper. Rub pork (1000 g) on all sides.
Wrap the meat tightly in food-safe film and secure it with twine or netting. Refrigerate at 2-4 °C for about 3 days. Massage the wrapped meat 2-3 times a day so the cure spreads evenly.
Before cooking, let the meat warm until the center reaches about 14 °C. Wrap in foil and cook in the oven at 80 °C until the center reaches 70 °C.
Cool the carbonade, then refrigerate. After a night in the refrigerator, it slices more cleanly.
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