Oh, boiled pork ... who does not like boiled pork - this huge piece of meat, baked in the oven and drunk with the aromas of herbs and garlic. They love everything, both small and old. By the way, well-cooked boiled pork will become a real decoration of the most exquisite table. Yes, and for those who adhere to a healthy diet, boiled pork is an excellent alternative to sausages, everything is natural, everything is healthy. And what’s most remarkable is that it’s easy to cook boiled pork, you need a beautiful piece of meat, an oven and this recipe. So, I’m telling you how to bake boiled pork in the oven to make it look as beautiful as in my photo))).

Ingredients:

• 1.8 kg pork (boneless ham or lean collar)
• 1 head garlic
• 1 tbsp salt
• 1 tbsp seasoning for meat
• ground black pepper (optional)
• 5-6 pcs. bay leaf

• First and foremost, we buy meat for boiled pork. Pork ham without a bone is best, you can take a low-fat neck, but pork carbonate, even though there is one meat, is still better left for another dish. We need fresh meat of a young animal with small streaks of fat, it is from such meat that we get the most tender boiled pork. But that is not all, it is important to prepare it correctly.
• We wash the meat in cold water, let the water drain.

• If there are thick films, crop them. But you don’t need to complicate your life and chase after every layer of fat on the surface of a piece, because in order for the baked pork baked in the oven to be juicy, we need this fat. It’s even good when there is a little fat in the oven it will melt and pour, soften the boiled pork.
• We clean the garlic. We cut large cloves along to make it easier to stuff meat.

• Using a thin sharp knife, make holes in the meat and stuff garlic over the entire surface. We squeeze each hole so that meat juice does not flow out through them. The amount of garlic can be reduced or increased depending on personal preferences.

• A piece of meat is rubbed with salt over the entire surface. It is advisable to use coarse rock salt, extra or iodized - not the best choice.
• Then we take spices for meat. You can buy a ready-made mixture or cook it yourself from your favorite herbs. If you use ready-made spices, make sure that they do not include salt and other obscure ingredients.
• Sprinkle a piece of meat with spices. If you want to add pungency, you can additionally sprinkle with black pepper.

• We put the meat in the refrigerator for 2-3 hours, so that it is saturated with spices, you can leave it overnight.
• Place the prepared piece of pork in a sleeve, put a bay leaf on all sides, tie a sleeve.

• We put boiled pork in a sleeve on a baking sheet, put the baking sheet in a well-heated oven.
• We bake boiled pork for about an hour at a temperature of 180 ° C. We look after the boiled pork, the ovens are different, and you may need to slightly adjust the temperature regime taking into account the features of your oven.

• Usually an hour is enough to cook boiled pork. If you want the boiled pork to be better browned, open the sleeve 10-15 minutes before the end of cooking.
• We check boiled pork for readiness. To do this, pierce the meat with a metal pin. If clear juice comes out, then the meat is ready. If the juice still contains blood, then increase the cooking time. The main thing is not to dry the meat, do not keep the boiled pork in the oven for longer than necessary!

• We take out the finished meat from the oven, remove the sleeve, allow to cool. The meat turns out to be very tasty and fragrant, and it is far from always possible to save it from households who agree to eat boiled pork directly from the oven))).
• Wrap boiled pork at room temperature in foil and hide in a refrigerator. Serve boiled pork as a cold snack, cut into thin slices.

• By the way, boiled pork should be cut only after it has cooled down well, warm meat is poorly cut. Moreover, a fresh slice always has a beautiful pinkish tint, and when the boiled pork stands a little, it begins to darken. Therefore, we always cut boiled pork right before serving.
• That's all, our baked pork baked in the oven is ready. As you can see, everything is very simple, without unnecessary gestures, but the result is always excellent! Enjoy more often tasty and healthy

Boiled pork is often cooked for the holidays and is considered to be a special delicacy. But no one forbids cooking it just like that without much reason. There are several tricky cooking recipes for which pork pork can be cooked on ordinary days.

Without arguably, this dish can be prepared not only from pork meat; there are also recipes for making boiled pork from chicken, beef, or lamb. But pork is somehow closer.

In order for the dish to turn out to be juicy, aromatic and non-rubber, you should adhere to some cooking rules.

• The most delicious boiled pork will be made from whole pieces of meat and it is advisable to take pieces from 1 to 2.5 kg.
• You can choose a loin for cooking. This will not be a huge violation, and if there is a small layer of fat, then this is not scary. It will only be juicier.
• Do not take fresh meat for cooking, as this is not always useful.
• When using seasonings do not be afraid to put too much. The meat absorbs as much as needed. So excessive savings are not welcome here.

Ingredients.

• 1-1.5 kg of pork pulp.
• 1 liter of boiled water.
• 4-5 cloves of garlic.
• 2 tbsp. tablespoons of salt.
• Peppercorns (allspice) 1 teaspoon.
• 1 teaspoon oregano and the same amount of basil.
• Bay leaf 1-2 pcs.

Cooking process.

1. Meat must be marinated before baking so we will prepare the marinade. We take water and warm it to room temperature, it can be a little hot, but not hot.

2. Put all seasonings, salt, pepper, chopped garlic on a liter of water, mix well, pour the meat with brine and leave it in the refrigerator for 24 hours.

3. After a day, the meat can be pulled out of the marinade, wipe it with a napkin.

4. We make shallow cuts and put garlic cloves into cuts.

6. Put in the oven for 2-3 hours at a temperature of 190-200.

7. After cooking, let the meat cool slightly and only then remove the threads and foil.

Bon Appetit.

Boiled pork in foil and onion marinade

Ingredients.

• Pork 1.5-2 kg.
• 1 onion head.
• 1 head of garlic.
• 1 teaspoon of mustard.
• Basil.
• Vegetable oil 1 tbsp. a spoon.
• Oregano.
• Salt.
• Allspice. Black pepper.

Cooking process.

1. Onions need to be chopped using a blender or meat grinder to a state of porridge. Add mustard and vegetable oil to this porridge.

2. Divide each garlic tooth into two parts along the long side.

3. In the meat we make incisions for the garlic cloves and lay the garlic.

4. Spread all the meat with the onion marinade. Wind it in foil in 3-4 layers and leave it in the cold for a day.

5. After a day, we cook the meat in the oven at a temperature of 190-200 for about 2.5-3 hours.

6. Also, 30 minutes before readiness, you can remove the foil completely in order to make a beautiful fragrant crust on the meat.

Bon Appetit.

Boiled pork under a simple village pickle

Ingredients.

• 1-1.5 kg of pork pulp.
• 1.5 liters of warm water.
• Salt 1 tbsp. a spoon.
• Bay leaf.
• Provencal herbs.
• Allspice ground pepper.

Cooking process.

1. The brine is prepared very simply enough for boiling water. Then pour Provencal herbs, salt, pepper, and lavrushka into it.

2. Mix well. Let the brine cool to room temperature and fill the meat with brine. Leave the meat in brine for a day.

2. We take out the meat, wrap it with foil and put in the oven for 2-3 hours. Cook at a temperature of 190-200 degrees.

Roasted baked pork in the oven

Ingredients.

• 1-1.5 pork.
• 1 large can of pineapple rings.
• 100 grams of white wine.
• 1 tablespoon of vegetable oil.
• 1 teaspoon oregano.
• Salt and ground black pepper.

Cooking process.

1. A piece of meat is divided into pieces 1-2 cm thick, but just do not cut it to the end. Such harmonica should turn out.

2. We mix salt, pepper, oregano, and vegetable oil, we get a marinade which needs to be well greased with meat from all sides. If the marinade is too thick, dilute it with vegetable oil.

3. After wrapping the meat in a film and leave it for 3-5 hours in the marinade.

4. We get the meat laid out on the foil. Place the pineapple on the cuts. Sprinkle with white wine and wrap it well in foil.

5. Bake at 190-200 degrees for about 2 hours. In 30 minutes you can remove the top layer of foil to give the meat a beautiful crust.

Boiled pork up its sleeve

Ingredients.

• 1.5-2 kg of pork pulp
• bay leaf.
• 3-5 cloves of garlic.
• 1 tbsp. a spoon of vegetable oil.
• 1 tbsp. a spoonful of salt.
• 1 teaspoon black pepper powder.

Cooking process.

1. Garlic through a press. Break the parsley with your hands into small pieces, mix everything with oil and pepper. Wipe the pork with the resulting marinade. To improve the effect, you can make 15-20 punctures in the meat so that the marinade penetrates as deep and fast as possible into the meat.

2. Put the meat coated with marinade in the baking sleeve and cover both edges and leave the meat to marinate for about 3 hours.

3. Then we make 2-3 punctures in the sleeve to release the steam and set the baked pork to bake.

4. Cook for 2-3 hours at a temperature of 180-190 degrees.

Boiled pork in mustard sauce

Ingredients.

• Pork 1.5 kg.
• 2-3 tbsp. tablespoons of mustard.
• 2 tbsp. tablespoons of vegetable oil.
• 1 teaspoon black allspice.
• 1 teaspoon of salt.

Cooking process.

1. Mix mustard with vegetable oil, pepper and salt. Coat the meat with the resulting sauce from all sides. You can also make a few deep punctures so that the sauce gets inside the meat.

2. Wrap the meat in foil and let it marinate for 24 hours.

3. Without pulling out the foil, put the meat in the oven and bake for 2 hours at a temperature of 190-200 degrees.

4. Before baking, you can add a couple of layers of foil if it seems to you not enough.

Bon Appetit.

Boiled pork licking fingers a simple recipe

Bon Appetit.

Among the various meat gastronomic dishes filling the shelves of supermarkets, shops and shops, there is one that is distinguished by its naturalness, juiciness, usefulness and beauty. This is boiled pork - a piece of fresh pork, pickled and baked with spices until tender, with a perfect taste of meat - neither add nor take away.

How to cook pork boiled pork

In the old days, when the center of the village dwelling was the Russian stove, cooking pork pork was not just cooking, but a sacrament. Before a big holiday - Christmas, Easter or wedding - a pig was cut. His meat was turned into sausages, jellied meat, meatballs, but special attention was paid to a huge piece of pork ham, from which boiled pork was planned. The meat was separated from the bone, marinated, stuffed with garlic, carrots, pepper. They made a fresh dough, wrapped a pork ham with salt and spices in it, baked it in coals.

What portion of pork is better for boiled pork

When choosing meat for boiled pork, give preference to the back, ham, brisket or neck. It turns out well a dish of pork carbonate (loin) - it is very tender and not too fat, although a moderate layer of pork fat is decorated with boiled pork. You need a large whole piece of meat weighing at least a kilogram, or better, two or two and a half. Well, if pork was not frozen, you should not take fresh meat as well. In addition to pork, veal, lamb, and even poultry meat (broiler, turkey) are sometimes used.

Recipe of boiled pork at home with a photo

Each family has its own secrets of cooking baked meat. Choose the best recipe for pork boiled pork in the oven to delight your family with a natural, delicate, delicious delicacy. The ten recipes below are distinguished by marinade, spices, technical aspects. You can bake boiled pork in different ways: with the help of foil, sleeve, dough or just in a closed heat-resistant container. Instead of a Russian stove and coals, modern housewives use a slow cooker or oven.

In foil

• Cooking time: 2 hours (excluding pickling time).
• Cuisine: Russian.

A piece of pork neck or ham with salt and spices before baking can be wrapped in a dense foil. It is important that the juice that is formed during the preparation process does not have an outlet, but remains inside the package. Boiled pork in foil retains tenderness, remains juicy, and is excellent for elite cutting for a gala dinner. Shortly before the end of baking, the foil must be opened, pour the pork with meat sauce, and wait for the formation of a golden crust.

Ingredients:

• pork - 1.5 kg;
• garlic - 10-20 cloves;
• mustard with grains - 3 tbsp. l .;
• honey (liquid) - 1 tbsp. l .;
• salt, pepper, spices.

Cooking method:

1. Cut each clove of garlic into 2-6 parts (see size). Make thin and deep cuts in the pulp, put garlic cloves.
2. Rub the pork with pepper, salt and a mixture of mustard and honey. Wrap the meat in foil. An important condition: leave a small opening on top for steam to escape. Before you cook the meat in mustard, leave it for a couple of hours for marinating.
3. Preheat the oven to 200-220 degrees. The meat baking time is about two hours. Then the foil must be opened, pour the contents with meat juice and bake for another 10-15 minutes.

In the oven

• Servings Per Container: 10-12 Persons.
• Cuisine: Russian.
• Difficulty of preparation: easy.

Sometimes dispense with foil or other packaging. Pork, baked in large pieces, preserves the juiciness by itself, especially if you put it in the thicker part up. The home-made pork neck pork in the oven turns out to be noble, rich, with a rich taste. It is a pity that the recipe with the photo does not convey smells. The aroma of baked meat with spices will be the reward of the hostess and will attract everyone to the table.

Ingredients:

• pork - 1.5-2 kg;
• pork fat - 250-300 g;
• salt, spices, herbs.

Cooking method:

1. Soak the pulp in a salt solution for 1.5-2 hours. For brine, take 50 g of coarse salt per liter. You can add any spices at your discretion.
2. Dry the soaked pork with paper towels, rub abundantly with spices and herbs.
3. Wooden sticks must be placed at the bottom of the container so that a small air cushion forms between the bottom and the piece of pork.
4. Cut lard into thin slices, lay them evenly on top of the meat.
5. Pour water on the bottom of the mold (approximately a glass) and make sure that it does not completely evaporate during baking. The presence of water is an important condition, otherwise the dish will burn, its taste will deteriorate.
6. Bake meat for one and a half or two hours. Readiness by checking the color of the secreted juice at the site of a deep puncture.

Up the sleeve

• Servings Per Container: 10-12 Persons.
• Calorie content: 273 kcal per 100 g.
• Purpose: for lunch, dinner, sandwiches.
• Cuisine: Russian.
• Difficulty of preparation: easy.

Another way to cook boiled pork at home is to use a culinary sleeve or a baking bag. The process of preparing meat is not much different from baked in foil. Pork boiled pork in the sleeve turns out to be chic, it saves every drop of juice, every hint of flavor. Fill a piece of pork pulp with a mixture of garlic and spices, grate with French mustard, pack and bake until cooked.

Ingredients:

• pork neck - 1.5-2 kg;
• bay leaf - 6 pcs.;
• garlic - 6 cloves;
• salt - 1 tbsp. l .;
• ground pepper - 1 tsp.

Cooking method:

1. Grind bay leaves with your hands, add salt, pepper, crushed garlic. Rub the mixture thoroughly with a spoon.
2. From different sides of the meat piece, make holes with a long thin knife (20-25 punctures are enough). Wear rubber gloves and fill each hole with a mixture of salt and spices.
3. Put the prepared pork in a sleeve, remove the air, seal.
4. Bake for about two hours with the oven as hot as possible (approximately 220 degrees).
5. If you want home-made boiled pork with a beautiful and tasty crust, open the bag 10 minutes before the end. Do not forget to pour baked meat secreted juice.

Cooked boiled pork recipe

• Cooking time: 2 hours 30 minutes.
• Servings Per Container: 10-12 Persons.
• Calorie content: 244 kcal per 100 g.
• Cuisine: Russian.
• Difficulty of preparation: easy.

Classic boiled pork is baked in the oven or oven, but this is not the only way to cook meat. If you pre-cook the pork in onion husks, and then pickle it in mustard and spices, you get a tasty, mouth-watering imitation of your favorite dish. Ready boiled pork boiled pork stands in the cold for 6-10 hours, after which it is perfectly cut with thin layers and does not crumble.

Ingredients:

• pork pulp - 1.5 kg;
• onion peel - 1 handful;
• garlic - 1 head;
• salt - 1 tsp;
• mustard with grains - 1-2 tbsp. l .;
• spice.

Cooking method:

1. Cook the pork pulp in salt water with onion husks and a washed but unpeeled head of garlic. Fire should be minimal. Cooking time - 2 hours.
2. Cool the meat piece without removing it from the liquid, dry it slightly, rub it with a mixture of spices and mustard, wrap in foil or film.
3. Soak the finished boiled dish in a cold place under light oppression for 6-10 hours.

In a slow cooker

• Cooking time: 2 hours 40 minutes (excluding pickling time).
• Purpose: a festive dish, for dinner, for sandwiches.
• Cuisine: Russian.
• Difficulty of preparation: easy.

With the advent of the multicooker in the modern kitchen, the life of those who cook food has become much simpler. Sophisticated recipes have become simpler, long-term dishes prepare faster. No exception - pork boiled pork in a slow cooker, which even a novice hostess can cook. To do this, you need a kilogram piece of pork pulp, salt, spices, a little sunflower oil. In a wonderful electric saucepan, even boiled pork shank is excellent.

Ingredients:

• pork pulp - 1 kg;
• garlic - 5-6 cloves;
• salt, spices, mustard.

Cooking method:

1. Cut the garlic cloves into long and thin slices, insert them into deep incisions.
2. Before baking the pulp, it is rubbed with oil mixed with spices, salt, mustard, and pickled for several hours.
3. Turn on the "Frying" mode, add a little oil, fry the meat on both sides for 10-15 minutes each.
4. Change the mode to "Extinguishing". After two hours, remove the finished dish and cool it. After that, cut across the fibers with a sharp knife.

With soy sauce

• Servings Per Container: 10-12 Persons.
• Calorie content: 277 kcal per 100 g.
• Purpose: a festive dish, for breakfast, for sandwiches.
• Cuisine: Russian.
• Difficulty of preparation: easy.

Home-made tasty and tender pork with honey and soy sauce is obtained. This composition of the marinade allows you to get juicy meat with a delicious crust. It is perfectly cut with thin layers, suitable for sandwiches and festive cuts. The best solution for this dish is a piece of boneless loin, but if you prefer pork fatter, cook from the neck, you won’t be mistaken.

Ingredients:

• pork fillet - 1.5 kg;
• garlic - 8-10 cloves;
• soy sauce - 3 tbsp. l .;
• honey (liquid) - 2 tbsp. l .;
• salt; pepper.

Cooking method:

1. Before making the marinade, the meat should be grated with salt and pepper, stuffed with garlic.
2. Mix honey with soy sauce, pour the prepared pulp with this mixture.
3. Cover the meat, let it marinate for one hour.
4. Bake pork with maximum oven heating for about an hour and a half. From time to time it is necessary to pour it with the allocated meat sauce.
5. Chill and serve as slices.

Mustard in the oven

• Cooking time: about 2 hours (excluding pickling time).
• Servings Per Container: 8-10 Persons.
• Calorie content: 270 kcal per 100 g.
• Purpose: a festive dish, for breakfast, for sandwiches.
• Cuisine: Russian.
• Difficulty of preparation: easy.

The use of mustard in the preparation of meat dishes is a good Russian tradition. The taste of this popular seasoning sets off the meat theme, gives the dish a sour-sharp notes. Oven-baked home-made pork and mustard has always been rich, festive, gourmet, worthy of true gourmets. Try to bake meat for this family celebration according to this recipe - and pork at home from pork will certainly become the main dish of the meal.

Ingredients:

• pork fillet - 1 kg;
• garlic - 5-7 cloves;
• mustard - 3 tbsp. l .;
• salt pepper.

Cooking method:

1. Skew the meat with garlic. Divide large segments into parts.
2. Salt and pepper the pork, coat with mustard. Cover and leave the meat in cold conditions for marinating for two hours or more.
3. Wrap the pork pulp with thick food foil and bake for an hour and a half in the oven, heated to 200 degrees.
4. For pork to have an appetizing blush at home, open the foil, pour the meat on the meat and bake for another 10 minutes. Cool the dish well before serving.

In the test

• Cooking time: about 2.5 hours (excluding time for pickling).
• Servings Per Container: 10-12 Persons.
• Calorie content: 287 kcal per 100 g.
• Purpose: a festive dish, for dinner, for sandwiches.
• Cuisine: Russian.
• Difficulty of preparation: easy.

It is not necessary to have access to the Russian stove to try the old classic home-made meat recipe. Delicious boiled pork baked in pastry is excellent in modern ovens. For the test you need the simplest products that can be found in any kitchen. The meat inside the bread shell retains a wonderful aroma, does not dry out, remains tender, juicy and dense.

Ingredients:

• pork pulp - 1.5 kg;
• flour - about 5 glasses;
• water - 1-1.5 cups;
• garlic - 5-7 cloves;
• salt, spices.

Cooking method:

1. Wash pork, dry. It must be stuffed with garlic cloves, grated with salt, spices, covered with a film and refrigerated for several hours.
2. Make a simple dough of flour and water. It should not stick to hands and a table. Roll out a layer 0.5-0.7 cm thick, lay a piece of meat in its central part, and seal. In the test, make two or three centimeter openings on top for steam to escape.
3. Grease the heat-resistant form with oil, lay the prepared "pie". You need to bake it at a temperature of about 200 degrees. Cooking time - one and a half to two hours. Leave the finished dish to cool in the switched off oven.
4. Unpack the “clothes” carefully - juice will pour, a lot of juice. Hold the boiled pork in the refrigerator for at least an hour, then cut and serve.

With carrots

• Cooking time: 2 hours 30 minutes (excluding time for pickling).
• Servings Per Container: 10-12 Persons.
• Calorie content: 275 kcal per 100 g.
• Purpose: a festive dish, for sandwiches.
• Cuisine: Russian.
• Difficulty of preparation: easy.

How to make baked pig meat, already perfect, even tastier? Stuff it with carrot slices! Pork pork with carrots and garlic is tender and tasty even at the preparation stage. Its amazing aroma will drive crazy not only your home, but also all the neighbors on the porch. Try to cook meat according to this recipe - and other pork dishes for you will cease to exist.

Ingredients:

• pork neck - 1.5 kg;
• garlic - 3-5 cloves;
• carrots (average) - 1 pc.;
• spices, salt.

Cooking method:

1. The meat, washed and dried, must be densely stuffed with vegetables. For this, cut the carrots in small cubes, divide large cloves of garlic into pieces.
2. Rub the surface of the meat piece with salt and spices to your taste. Wrap pork foil so that juice does not flow out. At the top of the bag, make a hole for the steam to exit.
3. Marinate the prepared pulp for one or two hours. After that, bake in an oven preheated to 200 degrees for 1.5-2 hours.
4. Before making festive cuts from meat, cool it without removing the foil and keep it in the cold for at least an hour.

Kvass marinated

• Cooking time: 1 hour 40 minutes (excluding time for pickling).
• Servings Per Container: 8-10 Persons.
• Calorie content: 265 kcal per 100 g.
• Purpose: a festive dish, for sandwiches.
• Cuisine: Russian.
• Difficulty of preparation: easy.

As beer shank is popular in Europe, pork pork kvass was so famous in Russia. After such a marinade, pork is baked quickly - twice as fast as without it. The meat is kept in homemade kvass from rye bread for about a day and baked, pre-rubbed with spices. Pork marinated in kvass is baked in unleavened dough, as was done since ancient times.

Ingredients:

• pork pulp - 1 kg;
• bread kvass - 0.5 l;
• onion - 1 pc.;
• garlic - 5-6 cloves;
• bay leaf - 3-4 pcs.;
• cloves, black pepper, allspice - 7-10 pcs.;
• flour - about 5 glasses;
• water - 1.5 cups.
• salt.

Cooking method:

1. Start the meat with garlic and soak it in kvass. Add spices and chopped onion to the marinade. Press down with light oppression, put in a cool place. Let the pork marinate for 24 hours.
2. Remove the meat, grate with salt.
3. Get the simplest dough of flour and water, roll it. Pack the meat in an envelope of dough. Remember to leave one or two openings for steam to escape.
4. Bake for 45-60 minutes and let it cool completely. Remove the bread crust and cut the boiled pork into thin slices.

In brine

• Cooking time: 2 hours (excluding time for salting).
• Servings Per Container: 10-12 Persons.
• Calorie content: 296 kcal per 100 g.
• Purpose: holiday dish.
• Cuisine: Russian.
• Difficulty of preparation: easy.

Salted meat, aged in the most common salt solution, retains tenderness with any baking method. Prepare a brine for boiled pork at home at the rate of 60-70 grams of coarse salt per liter. The water is boiled, in addition to salt, spices, herbs, cloves of garlic are added to it. In brine, the meat can withstand a day or more. It is impregnated and becomes softer, but also changes color. After such processing, baked pork is very beautiful.

Ingredients:

• pork - 1.5-2 kg
• water - 1 l;
• salt - 60-70 g;
• garlic - 6-8 cloves;
• bay leaf - 5 pcs.;
• black pepper, allspice (peas) - 10-12 pcs.;
• dried basil, ground coriander - 2 tbsp each. l .;
• sunflower oil - 2 tbsp. l .;
• tomato paste - 2-3 tsp;
• ground paprika - 1 tsp.

Cooking method:

1. Bring water with salt to a boil, wait for complete dissolution. Dip spices there (except paprika), chopped garlic. Cool the marinade.
2. Pour the meat, keep the day in the cold.
3. Remove meat, dry, rub with a mixture of oil, tomato and paprika.
4. Wrap the pickled flesh in foil, bake for 1.5-2 hours. Open 10 minutes before the end of baking, so that the meat becomes rosy.

Pork marinade

The spices and spices in which the meat is marinated before baking give the dish an unforgettable taste and aroma. Pickled pork can have a whole bunch of flavors. For the manufacture of brine using soy sauce, kvass, wine, beer, tomato, grape or apple juice, honey. You can use any spices and herbs that you think are suitable for meat. Rub meat seasonings generously - boiled pork will absorb exactly as much flavor as necessary.

Video

Home-made boiled pork - general principles of cooking

What is boiled pork? This beautiful word means meat baked in an oven or cooked in another way by heat treatment. Home-made boiled pork is an original Slavic dish, although other nations cook meat in a similar way (for example, in Germany, the analog of boiled pork is called “Schweinebratten”).

Our ancestors most often used bear meat for the dish, since then it was bear meat that was eaten most often. However, the development of cattle breeding has made pork more affordable. Often (especially in the Caucasus) lamb is cooked in this way, but such a boiled pork is an amateur, because lamb meat is very fatty, with a peculiar aftertaste.

So, how is boiled pork prepared? The process of preparing meat is simple, but if you neglect at least one of the stages, then the boiled pork will be very dry or baked on top and raw inside.

Stage one - meat is washed from the blood, films are removed.

Stage Two - Soaking. The meat is placed in brine and soaked for at least an hour. This is done so that the whole piece is saturated with liquid, because under the influence of temperatures it will evaporate. If the meat is not soaked, then all the liquid that is in the meat will evaporate in ten minutes, and then the boiled pork will turn dry. Artificial soaking will allow the meat to bake well, and at the same time not to be dry.

Stage Three - rubbing with spices.

Stage four - meat is stuffed with vegetables or other ingredients, if this is prescribed by the recipe.

Stage Five - Baking.

Home-made boiled pork - preparation of products and utensils

How to choose a good meat for boiled pork? If it is pork, then the neck can be considered the most suitable part, since the structure is heterogeneous. In the neck, meat layers with greasy alternate, and when baked, the fat melts and properly nourishes the piece with aromatic juice. You can also buy ham, back.

The same rules apply when choosing beef. As for poultry, the most suitable parts are boneless, i.e. fillet, breast. But these meat parts almost do not contain fat, therefore it will be necessary to report it, so that it is exactly boiled pork, and not just a baked bird.

An important point - do not get frozen meat for cooking boiled pork! Cold heat dries the meat, it loses its natural moisture. If you try to cook boiled pork from a thawed product, you get a loose, heterogeneous consistency of the dish. Also, fresh meat is not suitable.

Where is the best way to cook boiled pork? There are several options - in the oven, in an air grill or in a slow cooker. If you choose an oven, then the meat can be baked either in foil or in a sleeve, or without wrapping it in anything.

In the second case, do not forget to add water to the deck or pan during the preparation of the dish. This will prevent its overdrying. Under the influence of temperature, moisture will evaporate and steam will penetrate the meat. Another important point - do not put meat on the bottom of the baking dish. In two hours, it will definitely burn. It’s best to install such a design at the bottom of the container — crossed chopsticks for Chinese food or a stand for hot dishes made of wood, and already place meat on it.

In an air grill, it is best to cook homemade boiled pork in foil, as there is a high risk of overdrying the top layer of meat. In a slow cooker, boiled pork should be cooked in its usual form.

Homemade boiled pork recipes:

Recipe 1: Homemade Spiced Ham

We describe the preparation of boiled pork meat with spices, cooked in foil. We will take ground pepper, suneli hops and garlic, squeezed through a press.

Ingredients Required:

• Piece of whole pork up to 1.5 kilograms
• 6 cloves of garlic
• Spice

Cooking method:

Recipe 2: Home-made boiled pork (cooked without foil)

If you want to cook meat without wrapping it in foil, then this is easy enough, but there are a couple of secrets that you need to take into service. First - so that the meat does not dry out, put a few slices of bacon on top of it. It will melt during the baking process, and the meat will turn out to be juicy. The second point is to constantly ensure that there is always liquid at the bottom of the baking container, otherwise the boiled pork will turn dry on top.

Ingredients Required:

• A whole piece of pork weighing up to 1.5 kilos
• Pork fat - 260 grams
• Spice

Cooking method:

Recipe 3: Homemade Beef Pork

You can make delicious home-made boiled pork from beef, but be sure to cover the meat with lard, otherwise it will not turn out juicy. There are also peculiarities in the preparation of brine - it is necessary to boil it before soaking the beef.

Ingredients Required:

• Whole piece of beef up to 1.5 kilograms
• For brine - salt, allspice peas, bay leaf
• Pork fat 320 grams

Cooking method:

Recipe 4: Homemade boiled pork in a slow cooker

If you have a slow cooker, then the process of cooking boiled pork will significantly accelerate. Choose the program “Meat” or “Baking / Stew” and set the time to 80 minutes. An hour after the start of cooking, you will need to check the meat, perhaps it is already ready. Pierce with a knife and look at the juice. If it stands out a little and it is transparent, then the meat is ready. If the pork oozes pink, let the pork cook before the end of the program.

Ingredients Required:

• A whole piece of pork weighing no more than 800 grams
• 4 garlic cloves
• 1 carrot
• A piece of butter to lubricate the bowl
• Spice

Cooking method:

Recipe 5: Home-made boiled pork ham

You can also cook tasty meat in an air grill. The advantage of its use is a short baking time - for example, a piece of pork weighing about a kilogram is baked in one hour. In this recipe, we will tell you how to cook meat stuffed with prunes.

Ingredients Required:

• A piece of pork weighing up to 1 kilogram
• Prunes - 150 grams
• Spice

Cooking method:

Recipe 6: Homemade Chicken Pork

The chicken fillet will make a delicious dish, but since poultry meat is almost fat-free, you will need to add fat yourself. We use lard or brisket for this.

Ingredients Required:

• Chicken fillet - not more than 1.5 kilograms
• Pork fat - about 150 grams
• Spice

Cooking method:

Home-made boiled pork - secrets and useful tips from the best chefs

How long should meat be baked in the oven? At least 1.5 hours if it is a young pig, more than two if the animal was an adult, but not more than four hours.

Beef is cooked from two to three hours, lamb - no more than two, chicken and turkey meat must be baked for no more than twenty minutes. The baking temperature of home-made boiled pork should not exceed 160 degrees if it is animal meat, and from 220 to 250 degrees if it is bird meat.

A delicacy that everyone has known since childhood is baked ham with spices in the oven. The dense, slightly dry, sometimes even crumbling under the knife base exudes the aroma of natural spices. This is how we remember it, and not the “fragrant” modern artificial smoke, flavors and other chemical additives that almost all meat products are stuffed with today. If you want to remember that real taste, then buy a good piece of meat, today we have pork pork at home.

Some subtleties of cooking

To make the result perfect, consider the general points:

• meat should not be frozen and not paired. Ideal - fresh, chilled;
• a piece is best taken from a ham, neck or back. Some people love carbonate, but this is for those who prefer leaner meat;
• sometimes, in order to achieve a golden crust on baked meat, the housewives overdry a piece in the oven. To prevent this from happening, you need to send it to a very preheated oven so that it immediately “seizes”. You can also fry a couple of minutes over high heat in a pan on both sides and then put in the oven;
• the ready-made boiled pork will be much denser, it will not crumble when sliced, if you put it before cooling under a little oppression.

Classic pork pork at home in the oven

Traditional classic boiled pork is a natural product that is cooked only in the oven or in a piece of parchment wrapped in broth. Usually it is a little dry, as it contains little water. According to GOST, adopted in the USSR, a third of the weight of pork after cooking disappeared along with moisture, and this was the norm. Classic boiled pork may seem a little under-salted and fresh, as it is not soaked in the marinade. And yet it is beautiful precisely with its naturalness and pronounced meat taste.

For classic boiled pork, you need a good piece of pork with a small layer of fat, a little pepper and salt (salt is taken at the rate of a spoon per kilogram), as well as bay leaves, coriander, oregano, you can use thyme and rosemary. Sliced \u200b\u200bgarlic is required.