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Captain's Meat in the Oven with Potatoes
Instructions
I prepare the ingredients. The loin can be replaced with another part of the pork carcass, but it must, like the loin, be cut across the grain — only then does the meat become soft while being beaten and thin out without tearing. Along the grain it is impossible to beat it properly: the pieces fall apart into threads.
I cut the meat into pieces 1.5–2 centimetres wide — this is the starting thickness, which after beating will turn into the required 5–7 mm.
I lay them on a board, cover them with cling film (to prevent the meat juices from splattering), and beat them with a kitchen mallet to a thickness of 0.5–0.7 centimetres. Any thinner and the meat will tear; any thicker and it will not have time to bake through in an hour under foil.
I sprinkle the pieces with salt and pepper on both sides and set them aside to take in the seasoning. At this stage I switch the oven on to top and bottom heat at 180–190 degrees — while the meat is salting, the oven will heat up to working temperature.
I grate the cheese coarsely — fine shavings dry out faster and give no texture to the finished cap.
I add 160 grams of mayonnaise to the cheese and mix it in — this is needed so that the cheese does not burn while baking but only browns nicely. Plain cheese on top burns into a black, dry crust in an hour, whereas the mayonnaise-cheese mixture stays golden and juicy.
I first cut the large potatoes lengthwise, then slice them thinly together with the small ones — the slices are about 2–3 millimetres thick. Thin potato has time to bake through in an hour, while thick potato stays raw in the centre.
I grease the dish with vegetable oil — a thin layer is enough so that the onion bed does not stick to the bottom.
I spread a little onion evenly over the bottom — it will make an excellent bed for the meat and protect it from sticking. During baking the onion soaks up the meat juices and becomes a natural dressing for the dish.
I lay the meat down tightly. The pieces do not have to be arranged in portions, spaced apart from one another — during baking they soften well and are easy to cut, together with the potato, into any size.
On top I again spread some of the onion — there needs to be a layer of onion between the meat and the potato, otherwise the meat will dry out on top.
I lay half the potato into the dish in a thin layer. There is no need to salt the potato, since the mayonnaise and cheese already contain salt. If you prefer it saltier, add a little salt.
I spread half the mayonnaise-cheese mixture on top — it soaks the potato and at the same time becomes a binding layer between the two layers.
Next comes the remaining onion, in a thin layer over the whole surface.
Then comes the second layer of potato. This top layer of potato holds the shape of the dish when serving, keeping the whole bake from "falling apart".
I spread the remaining cheese mixture evenly on top — this is what later turns into a golden crust once the foil is removed.
I fill the free spaces between this mixture with plain mayonnaise — it covers the "holes" and keeps the potato on top from drying out.
I cover the dish with foil and put it on the middle level of the preheated oven for 1 hour. Under the foil a steam effect is created — the meat braises while the potato bakes right through.
After this time I remove the foil. I check for doneness by the potato — if it is easily pierced with a fork, the dish is ready.
All that is left is to brown the top cap. For this I leave the dish in the oven (this time without foil) for another 10 minutes, switching on the convection mode. If there is no such mode, I increase the baking time by 5 minutes — without the fan the crust forms more slowly.The fragrant and filling dish, captain's meat in the oven with potatoes, is ready. The pork has baked beautifully and literally melts in the mouth. The potato side dish has soaked up all the released juices and become juicy and tender. And, of course, the cheese cap, browned and appetising, has not only added its own flavour but also given the dish a finished look.
Tips
- 1
ACROSS THE GRAIN — the "secret" of tender beating. Loin cut along the grain tears into threads when beaten and turns out tough in the finished dish. Across the grain the fibres are short, the meat beats out to 5–7 mm without tearing and melts in the mouth after baking.
- 2
CHEESE + MAYONNAISE — the "secret" of a golden crust. Plain cheese on top burns into a black, dry crust in an hour under 180°C. Mixed with mayonnaise it stays juicy, melts smoothly and takes on an appetising golden colour. The same trick works in tender pork cutlets with potatoes in the oven.
- 3
AN ONION BED ON THE BOTTOM — the "secret" against sticking. Without an onion bed the meat sticks to the bottom of the dish and breaks apart when serving. The onion acts as a buffer and at the same time gives its juice to the meat — the serving turns out neat and the meat juicy.
- 4
FOIL FOR THE FIRST HOUR — the "secret" of baking all the layers through. Without foil the potato burns on top while staying raw inside. An hour under foil creates a steam effect — all the layers heat evenly, and then 10 minutes uncovered form a crust. The same principle is used in meat French-style without potatoes in the oven.
FAQ
What can replace pork loin for captain's meat? +
The best alternative is pork tenderloin (600 g – premium, even more tender than the loin). Also suitable: neck (600 g – "fatty and juicy", a classic for guests), boneless leg without sinews (600 g – versatile, the budget option), pork eye of loin (600 g – leaner than the loin). From other meats: chicken breast (700 g – a diet version, the baking time will be reduced to 40 minutes), turkey fillet (700 g – the same as chicken). Do not use pork shoulder with a lot of sinews and membranes — it tears when beaten.
How can the dish be made without mayonnaise? +
I replace the mayonnaise with a mixture of 160 g of thick 20% sour cream + 1 egg + a pinch of salt — the flavour is milder, the texture is similar and the crust comes out just as golden. Alternatively: 160 g of 33% fat cream (for the most tender version), 100 g of sour cream + an extra 60 g of hard cheese (a more "cheesy" version), thick Greek yoghurt (160 g – a diet version, but a less stretchy crust). The plain mayonnaise on top (50 g) can be replaced with any of these options in the same proportion. To my taste, the sour-cream version is even better, especially for a home lunch.
How long does ready captain's meat keep? +
In the fridge in a tightly closed container — 3–4 days without losing flavour. On the second day the dish becomes even richer, as the meat juices soak deeper into the potato. Before serving I reheat it in the oven at 150°C under foil for 15 minutes or in the microwave for 3–4 minutes under a lid. I do not put it in the freezer — after thawing the potato becomes watery and loses its structure. Fresh, straight from the oven, it is at its "star" best (maximum aroma and a crisp crust). It is ideal to make it for one or two servings, calculating the portions by the number of eaters.
What should be served with captain's meat? +
The side dish is already built in (potato), so for serving I only add light vegetables and sauces. Ideal: a fresh salad of cucumbers and tomatoes with herbs, sauerkraut with cranberries, pickled cucumbers or mushrooms, a light sauce of sour cream with garlic and dill, or homemade ketchup. To the table — rye bread or garlic croutons, black tea or unsweetened compote. For a festive table — with a glass of dry red wine such as Cabernet or a light beer. For a family lunch the dish is self-sufficient — meat plus potato plus cheese already make a complete meal.
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