Pork loin chelagach
3 servings
40 minutes
Pork Chelagach is a dish from Armenian cuisine that combines rich meat flavor with the aromas of spices and the tenderness of marinade. Chelagach is a special method of preparing pork where the meat is first marinated in mayonnaise, soy sauce, and spices, then baked in foil, acquiring an appetizing golden crust upon unwrapping. Rosemary and a spice mix enhance the natural juiciness of the meat, while the long marinating process makes it soft and infused with flavors. It is served with stewed vegetables, creating a harmony of taste and texture. This dish is perfect for festive tables and cozy family dinners, offering rich and warming flavor experiences.
1
Take a pork cheek, salt and pepper to taste. Then add mayonnaise, 1 tablespoon per piece, and add soy sauce, also 1 tablespoon.
- Pork loin: 1 piece
- Mayonnaise: 25 g
- Soy sauce: 12 ml
- Spices: 10 g
2
Also add spices to taste (I added rosemary and a spice mix for meat). Leave to marinate for about 12 hours (I usually do it in the evening and leave it for a day).
- Spices: 10 g
3
Then take it out of the fridge, wrap it in foil, and place it in the oven at 180 degrees for 15 minutes.
4
Unwrap the foil, increase the temperature to 200 degrees, and leave it for another 15-20 minutes. I usually make stewed vegetables with chelagach.
