What the boiled pork is made of. Home-style boiled pork, very, very tasty and juicy

06.08.2019 Bakery

Pork is a piece of fatty meat. By tradition, the delicacy is made from pork, but beef, turkey, and veal are also allowed. The main feature of boiled pork is considered to be the high calorie content and richness of the dish. It is important to choose lean meat that will release fat and become juicy during heat treatment. The product cannot be cooked without spices, since the meat will turn out to be bland. Let's consider the main stages of preparation in order.

Pork in the oven: classic

Stage 1. The right choice of meat
In order for the pork to turn out juicy and tasty, you should pay due attention to choosing the right piece of meat.

First of all, pay attention to the color. Fresh product has a subtle red or pink tint. If the meat has yellow or brownish blotches, it has lain on the store shelf for a long period.
It is also important to smell the selected piece. It's no secret that spoiled meat smells unpleasant, has a sweetness and a rotten smell. Whereas a fresh piece of pork will have a sweet flavor.
As for the texture of the meat, the piece itself should be elastic and moderately dense. Touch the meat with clean hands, if it does not stick to your fingertips, the product is fresh.
If you have a desire to evaluate the quality of meat at home, take a piece, pour over it with boiling water, after 5 minutes evaluate the water. If "rags" float in the liquid and it is cloudy, the meat was previously frozen. In cases where the water is completely clear, the pork is fresh.

Stage 2. Meat preparation
After choosing a suitable piece, you need to prepare the meat for baking. To do this, use the step-by-step instructions.

Wash the meat with ice or cold water. Spread out a cotton towel, place a piece on top of it. When the water drains, blot the pulp with paper towels, collecting any remaining moisture.
If you notice that there is too much fat in the meat, carefully cut off the top layer with a knife. Leave the fat about 5 mm thick, no more. If the meat has hymen and thin pieces around the edges, cut them off with a sharp knife.
Take care when removing the hymen. Cut it evenly, otherwise the meat will look aesthetically ugly, cut. After processing, the piece is ready for pickling, move on.

Stage 3. Marinating meat

Before baking boiled pork, it needs to be stuffed and pickled. You can use various ingredients such as mustard, table vinegar, lemon juice, spices, etc. The main thing is that the aging time in the marinade should not be less than 12 hours.
If you ignore the recommendation and start baking the meat earlier, it will turn out to be dry. While working with meat, namely rubbing with spices, stroke the piece with your palms. The boiled pork will take on a certain shape and look beautiful after baking.
After marinating, you need to remove the meat from the brine, and also remove the peppercorns, mustard powder and other ingredients from the surface. Otherwise, they will start to burn during the baking process.
Before sending meat for baking, it must be fried in a pan. Such a move will help prevent the boiled pork from drying out during cooking.
To properly bake the product, heat the pan, pour in olive or vegetable oil, place a piece of meat in the bowl. Bake it until a very thin crust appears to keep the juice from flowing out.
If desired, you can fry the meat without oil, if the dishes have a non-stick coating. The duration of the heat treatment of each side is usually 20-30 seconds.

Stage 4. Roasting meat

After thorough preparation, marinating and roasting, the meat can be baked. Usually, an oven, airfryer and multicooker are used for these purposes, but the first option is preferable. In a slow cooker, boiled pork is stewed, not baked, so it is better to refuse this method.
For baking meat in the oven, use foil or a heat-resistant polyethylene sleeve. To bake pork in foil, fold it in 3-4 layers, then wrap the piece with the matte side down. Wrap the foil as tightly as you can.
If we talk about a heat-resistant sleeve, you need to place the marinated piece of meat in the cavity and tie the packaging on both sides. After that, 5-7 holes are pierced in the upper part with a sewing needle so that the bag does not explode from steam.
Take a baking sheet, place the packaged meat in it. Pour in filtered water so that the baking sheet is just over half full (about 150-170 ml.). Such a move will create additional steam, as a result of which the boiled pork is baked evenly from all sides.
Preheat the oven to 180 degrees, set the power so that it does not decrease or increase. When the temperature is stable, send the baking sheet inside.
The length of exposure (baking) depends on the size of the piece. Typically 1 kg. boiled pork takes 65-70 minutes of cooking. After the specified time has elapsed, remove the baking sheet from the oven, do not open the foil / bag. Cool to room temperature, start drinking.

pork neck - 1 kg.
garlic - 6 teeth
vegetable oil (can be replaced with corn oil) - 40 ml.
ground turmeric - to taste
black pepper (powder) - 5 gr.
chopped chili - 3 gr.
granular mustard - 5 gr.
salt - 50 gr.
paprika - 5 gr.

Wash the meat under the tap, dry it with paper towels. Start preparing the brine. Pour 3 liters of filtered water into a bowl, add salt and bring until the crystals dissolve.
Dip the pork in the solution, cork, refrigerate for 2 days. After the expiration of the prescribed period, remove and dry.
Stir the seasonings together to form a homogeneous free-flowing mixture. Pass the peeled garlic cloves through a press, add vegetable oil to it.
Rub the pork with the garlic oil first, then season with the spices. Treat each side thoroughly so the meat is evenly soaked.
Transfer the pork neck to a plastic bag, tie, place in a food container and seal. Leave in the refrigerator for 5 hours, after this time, start baking.
Wash and dry the multi-bowl, brush with oil. Place the meat in the cavity after taking it out of the bag. Set the "Stew" function, bake for about 1.5 hours. After the time has elapsed, turn off the device, wrap the boiled pork with foil.
Leave the pork in its current state for 3 hours, then start eating. Be sure to cut the finished product with a sharp knife to make the slices aesthetically pleasing.

Boiled pork with mustard

garlic - 1 head
pork - 1.2 kg.
dried thyme - 10 gr.
mustard (not dry) - 25 gr.
ground black pepper (can be replaced with red) - 10 gr.
fine salt (not iodized) - 25 gr.

Cooking boiled pork takes a lot of time. According to this recipe, the product is prepared exclusively in foil, and not in a sleeve.
Rinse the selected piece of meat under the tap, dry with paper towels or a waffle towel. Next, move the pork into a deep container, leave to dry.
At this time, start preparing the seasonings. Peel the garlic, cut the cloves into thin slices. Pour ground pepper, thyme and salt into a bowl, mix. Add other seasonings as desired, based on personal preference.
The amount of added salt depends on the weight of the meat. To make it clearer for you, by 1 kg. you need about one teaspoon of free-flowing composition.
When the meat is dry, start to marinate it. Dip the garlic cloves in cooked spices, make cuts in the meat, and insert the slices into them. Dip the meat in seasonings on all sides, rub well.
Take liquid mustard (hot, classic, table, Russian, Danish, or whatever). Squeeze it over the meat, grease it, rubbing the mixture well. Place the pork in a deep bowl, seal and refrigerate for 12 hours.
After the expiration of the prescribed period, remove the meat from the refrigerator, let it stand for 2 hours. Fold the foil into 4 layers so that the pork is wrapped in a matte side.
Place the meat on foil, seal tightly to prevent air from entering. The taste and structure of the finished product depends on careful packaging. Juice may leak out if the foil is not wrapped tightly.
Do not preheat the oven. Take out the baking sheet, place the meat in the foil on it, pour in 100 ml. water in a baking sheet. Send the boiled pork inside, preheat the oven for 10 minutes at 100 degrees. Next, increase the indicator to 180 and stop there.
The total roasting time varies between 1 and 2 hours. After that, the temperature should be reduced to 150 degrees and the meat should be simmered for another 15 minutes. Then turn off the oven, leave the boiled pork inside until it cools completely.
After 2 hours, unfold the foil, transfer the product to a flat dish, drain the juice into a separate container. Send the meat to the refrigerator for 8 hours, then start tasting. Be sure to cut the meat piece with a sharp (!) Knife.

ginger root - about 2.5 cm.
pork neck - 1.4 kg.
liquid mustard - 45 gr.
garlic - 9 teeth
salt to taste
ground pepper - to taste
other seasonings - at discretion

Wash and dry the pork neck, can be replaced with any other piece with a fat layer. Make several cuts, rub the product with a mixture of ground pepper, salt and your favorite spices (optional).
Peel the garlic, chop it into thin slices and insert into the cooked cuts. Peel the ginger root, grate with a fine section, or pass through a blender.
Mash the remaining garlic in a press, mix with ground ginger. Pour in the table mustard, mix until smooth. Grease a piece of pork with the resulting sauce, wrap with cling film and place in a tightly closed container.
Leave the meat in the refrigerator for 12 hours. After that, remove, place in foil (4 layers) or a heat-resistant baking bag. Preheat the oven to 185 degrees, place the pickled piece on a baking sheet.
Bake for 2 hours, periodically adding hot water to the baking sheet to create steam. At the end of cooking, leave the boiled pork to cool for 3 hours, start eating.

It is not difficult to cook boiled pork at home if you stock up on the necessary ingredients and time. Consider a step-by-step classic pork recipe. Use the technology with mustard or garlic marinade, bake meat in a slow cooker.

Video: homemade boiled pork

Boiled pork was and remains the best option for cooking pork. Any meat eater would agree with this opinion. The good news is that cooking is not only possible, but also quite simple. It is almost impossible to spoil meat in this way - unless you forget it in the oven. However, you want not just meat, but delicious meat. And the basis of success, in addition to a well-chosen piece of carcass, is the boiled pork marinade. If you are not mistaken with it, you will get low-fat pork, extremely tasty and fit to eat cold. There are a great many marinade recipes. Everyone can choose the one that suits him completely.

A separate item is considered the question of how much boiled pork should stay in the marinade. The recipe usually indicates the duration of the process. But in our hasty world, people usually ignore such recommendations. I would like to say that there are also "quick" recipes; but if the instruction advises you to stand the meat for two days, you should not reduce the time to a couple of hours - you will be disappointed. Find yourself something early maturing better.

Pork brine

It is he who "prescribes" every second recipe for homemade brine is made easy and in some way resembles those that are used for conservation. For a liter of water, take two tablespoons full of salt, lavrushka with peas and herbs suitable for pork. Not decided on your preferences with seasonings - take a set of Provencal herbs. After boiling for two minutes, the brine is completely cooled, and a slice of pork is dipped into it. According to the classic recipe, this boiled pork marinade should act on meat from two to five days. Reducing the time to less than a day is not worth it.

Vinegar marinade

The word pickling is primarily associated with vinegar for many people. There is a recipe for marinade based on it and for boiled pork. A spoonful of salt dissolves in a liter of water, seasonings are poured in and a spoonful of strong vinegar (70%) is poured in. Pork is shifted with onion rings, poured with marinade and pressed down by oppression. In this form, she must stay for a day. Can be used after 15 hours, but not earlier.

Wine marinade

Wine is the second most popular base for all kinds of fillings. You can also cook a marinade for boiled pork on it. To make it tastier, in addition to two garlic cloves, a celery stalk is also passed through the press. This mass is stirred in half a glass of dry wine (it doesn't matter here whether it is red or white) with a spoonful of sweet mustard, vegetable oil (also a spoon) and seasonings - coriander, salt, thyme and pepper. A slice of pork is coated with marinade, the container with it is covered and placed overnight on the lower shelves of the refrigerator.

Mustard marinade

All mustard fillings are fast. So if you need a boiled pork marinade urgently, choose one of those that contain mustard. Before using it, the pork is first stuffed - inserted into the narrow, but deep cuts of the plate of garlic. Mustard is mixed in equal parts with vegetable oil, seasoned with pepper, basil, salt and oregano; with this composition, the meat is coated on all sides, put into a bag (if you are going to cook in a sleeve, you can put it right in it) and hide in the refrigerator for two hours.

Sour cream with mustard

A marinade for boiled pork in the oven, without the use of foil or sleeves, will look a little different. A glass of sour cream is combined with a spoonful of strong mustard and a spoonful of ready-made horseradish. The stuffed pork is coated with the mixture, wrapped tightly in polyethylene and left overnight. Thanks to the "cooperation" of horseradish and sour cream with mustard, the meat will give more juice for watering it. Hurries can cut marinating time to three hours.

Mustard and ginger marinade

Before making this recipe, the meat is first rubbed with a mixture of salt and pepper. For the marinade, rub fresh ginger (a piece of root) and combine with four crushed garlic cloves and two tablespoons of mustard (this time grain). For flavor, you can add a spoonful of dried rosemary to the mixture. In a closed container, future boiled pork should stand all night. You don't need to put it in the refrigerator, unless there is a stifling heat.

Honey and soy marinade

Soy sauce-based pork marinade is very popular. It can be combined with a wide variety of ingredients, including mustard. But the most delicious boiled pork will turn out if you add one natural honey to two parts of the sauce for the marinade. If you have it thick, the mixture can be heated until dissolved. But do not boil - honey will lose not only all its useful qualities, but also a significant part of its aroma. You can do it differently: pour over the sauce and grate with honey. After an hour, it can be baked.

Beer marinade

This homemade pork pork recipe involves marinating in two stages. First, the meat, dried and stuffed with garlic, is coated with a mixture of salt, thyme, pepper, coriander, crushed laurel and oregano - so that there are almost no gaps left. Pork is placed in a container, closed tightly with a lid and left directly on the table for four hours - to soak in magical aromas. Then the container is filled with good dark beer - a liter is enough for two and a half kilograms of meat. Now the container is already placed in the cool, for the whole night. Do not save time - the result will delight you with juiciness and aroma. And do not be afraid of "drunk" meat: while it is being cooked, all alcohol will go away.

Olive oil for marinade

Oddly enough, vegetable oil successfully copes with the task of pickling. You can also take sunflower, but with olive the pork will taste more noble. Even if you just sprinkle butter on a lined chunk of meat, it will already be good. But if you mix oil with herbs and pepper, it will be more fragrant. You just have to wait at least half a day until it stands in the refrigerator.

Lemon marinade

Citruses are commonly used to soften meat. To prepare lemon marinade for boiled pork, juice is squeezed out of one fruit and poured into half a glass of olive oil. Seasonings are poured there; the most harmonious will be ginger, nutmeg, sweet and spicy paprika. The composition is rubbed into the pork, which is closed in a container and exposed to the cold. We warn you right away: cooking boiled pork at home with this marinade is postponed for two days. It is permissible to reduce the aging period to 24 hours - but this is also undesirable: the result will be tastier for the patient.

Marinate in kvass

Naturally, the drink should be unsweetened - the so-called okroshechny. In some special way, this marinade for boiled pork is not prepared: a chunk of meat is covered with laurel, strips of hot pepper and onion rings, kvass is poured into the vessel (so that the pork is completely hidden by it) - and they forget about the preparation for two days. It is better to add boiled pork just before cooking. By the way, the marinade is very suitable for both grilled meat and barbecue. And the boiled pork soaked in it does not need to be wrapped in foil or use a baking sleeve.

Pickling mayonnaise

I must say, this is the laziest marinade for boiled pork, but at the same time one of the fastest. Mayonnaise is simply mixed with spices; because of its pronounced taste, saffron and paprika are especially recommended as spices (of course, in addition to salt and pepper). A piece coated with mayonnaise will be ready to be sent to the oven in one and a half to two hours.

Onion marinade

Those who don't mind crying a little (or have a blender on the farm) can end up with deliciously juicy and extremely tender boiled pork. A pound of ordinary onions is chopped as finely as possible - or the blender is turned on, which is preferable in terms of uniformity. Two tablespoons of sunflower oil are poured into the onion porridge and seasonings are poured: crushed laurel, peppers (red and black), you can add suneli hops. The boiled pork marinade is kneaded and poured onto the stuffed pork. It will stand for about five hours (depending on how much you tightened your piece). Since the marinade is quite thick, it is sometimes best to turn the meat over.

Tomato marinade

Even pork just drenched in tomato juice (especially freshly cooked with your own hands) turns out to be surprisingly tender. But you can enrich its flavor and soften the texture by adding something interesting to the tomatoes. For example, honey. Of course, it is better to make a tomato marinade for boiled pork from fresh vegetables - that is, grind vegetables in a juicer or blender to make a glass of juice with pulp. But in winter, you can replace them with tomato paste, only without unnecessary components. The juice combines with a full spoonful of honey; since it is pulpy, honey will not dissolve well, so the mass may need to be slightly warmed up. The next component will be vegetable oil - four tablespoons of it are taken. Well, and of course, spices: about six chopped cloves of garlic, a teaspoon of pepper, favorite salt. Prepared pork is coated with marinade and left covered for half a day.

Delicious boiled pork!

Meat baked in foil or twine is perfect for a festive dinner as well as for an everyday lunch. It is easy to prepare it, especially since you can experiment with spices and marinades. Better to choose a ham or a nice piece of pork neck.

How to bake pork in the oven

Pork is a generic name for baked meat with spices. In order for it to succeed, you need to strictly adhere to the stages of the manufacturing process:

The selected piece of meat must be soaked in the marinade for two hours.
Stuff with vegetables (garlic, onions, carrots).
Wrap the prepared product inside a sleeve, dough or foil.
Bake in an oven preheated to about 200 degrees.

In foil

Many people use foil to make boiled pork. Experienced chefs believe that you should choose dense metal packaging, wrap the meat in several layers. This will help keep the juice inside. Cooking boiled pork in the oven in foil takes no more than 2 hours. However, times may vary. In order not to be mistaken, use detailed recipes with photos.

Up my sleeve

Pork in a roasting sleeve is a popular recipe. It is important to consider a few rules:

Tie the sleeve some distance from the meat piece.
Adding water or broth will ensure juiciness.
Pierce the sleeve a few times to let the delicacy breathe.

In a baking bag

When preparing boiled pork in a baking bag, follow a few rules:

Leave some space inside the bag to prevent it from exploding.
Add liquid for extra juiciness.
Make a few holes for air with a fork.
Before cooking, open the bag for a crust on the platter.

Oven boiled pork recipe

Any baked pork recipe assumes the presence of the main ingredient, the role of which can be assigned to:

beef;
pork;
chicken;
turkey.

A variety of spices can be used to add a spicy flavor:

black or allspice;
Bay leaf;
oregano;
paprika;
mustard;
hops-suneli.

Turkey

Turkey boiled pork in the oven in foil will become a decoration of the table. The low fat content makes the product not only tasty, but also healthy. The step-by-step recipe does not contain hard-to-find ingredients - all the ingredients are easily found on the shelves.

Ingredients:

mustard - 2 tbsp. l .;
garlic - 2 cloves;
turkey fillet - 1 kg;
lean oil - 2 tbsp. l .;
ground black pepper;
water - 4 tbsp.;
soy sauce - 1 tbsp. l.

Cooking method:

Prepare the marinade by mixing salt and water. Place a piece of turkey to the resulting liquid to soak the meat. It is better to do this in the evening before cooking.
Dry the finished turkey with a paper towel, sprinkle with garlic, which must first be cut into small pieces.
Then, a step-by-step recipe requires the preparation of a dressing. To do this, take a separate deep bowl, mix mustard, pepper, vegetable oil and soy sauce. Spread the fillet on all sides with the resulting mass, wrap the turkey in foil.
Place the food inside the oven for 30 minutes. To get a crust with a blush, a few minutes before cooking, slightly open the top of the foil.

Pork

Thanks to baking in the oven, the meat retains more useful properties than when it is fried. You can use any seasoning you like to add interesting flavor to the flavor.

Ingredients:

carrots - 2 pcs.;
seasonings (any) - to taste;
pork (piece) - 1000-1500 g;
garlic - 5 cloves.

Cooking method:

The pork should be rinsed well and kept inside a saline-water solution for several hours.
Grate the prepared meat with black pepper and other spices of your choice. To make the pork well baked, make small cuts around the entire perimeter of the piece.
Peel the carrots and cut into thin slices, divide the garlic cloves in half with a knife.
Add pieces of garlic and carrots to each cut in turn.
Before being sent to the oven, the pork should be wrapped in foil. Bake until tender for about half an hour.

Up my sleeve

This cooking method provides the meat with an amazing flavor, softness and makes it juicy. You will receive a dish that you can put on a sandwich or eat with a side dish of cereals or potatoes. Use the recipe with the photo so as not to make mistakes during the cooking stages.

Ingredients:

laurel leaf - 1 pc .;
spices (optional) - 1 tsp;
water - 1 l;
pork - 0.6 kg;
salt - 2 tsp;
garlic - 2 cloves;
ground black pepper - 1 tsp.

Cooking method:

The first point of the step-by-step instructions on how to cook boiled pork involves the preparation of meat. Pork needs to be thawed, washed.
For the marinade, place a pot of water on the fire, add salt, bay leaf and pepper. Wait for it to boil, cool. Place the pork over the marinade, leave to soak for a few hours.
Grate the prepared pork with spices, make cuts, put garlic inside the holes.
Place the pork inside the roasting sleeve, secure the edges with thread, make a few holes with a fork.
Pork in the oven in the sleeve should be baked for 60 minutes. at a temperature of 180 degrees.
A ruddy crust can be obtained if in 20 minutes. until ready to open the sleeve on top.

In pork foil

Often there is not enough time to prepare breakfast, then the hostess offers sandwiches to the household. However, sausages that are sold on the market do not differ in useful properties, they can be harmful to the body. Homemade boiled pork will help solve this problem.

Ingredients:

mustard - 1.5 tbsp. l .;
ground black pepper;
lean oil - 1.5 tbsp. l .;
pork ham (neck) - 1 kg;
garlic cloves - 3-4 pcs.;
ground paprika - ½ tsp;
salt - 1 tbsp. l .;
oregano - ½ tsp

Cooking method:

Start cooking by mixing salt and water. Having received the necessary brine, place the meat there and let it stand for several hours.
Make some shallow holes with a knife to stuff the garlic into the meat.
Spread the mixture of spices, mustard and vegetable oil over the surface of the pork, rubbing in. Wait a couple of hours before placing the food to bake for the meat to absorb the flavor and aroma of the spices.
Pack the pickled boiled pork with foil. The oven should be preheated to 180 degrees. Pork boiled pork in the oven will be ready after 1 hour 30 minutes. Some time before the food is ready, slightly open the foil so that an appetizing crust forms on the surface of the meat.

Beef

Homemade beef pork is a simple and original recipe. The flavors of the meat perfectly complement the aromas of the spices that are added to the marinade. You can cook the delicacy using a baking sleeve or foil. On the festive table, serve the boiled pork in a whole piece, surrounded by a side dish of rice.

Ingredients:

onions - 2 heads;
meat broth (water) - 250 ml;
salt;
beef (pulp) - 1500 g;
ground coriander - 0.5 tsp;
bay leaf - 4 pcs.;
ground black pepper - 0.5 tsp;
allspice - 4 peas.

Cooking method:

Rinse the beef with water and dry it with paper towels.
Peel the onion heads, cut into rings and spread ½ part evenly on the bottom of the baking sleeve.
Rub the meat with salt, pepper and spices, spreading the seasonings on all sides.
Place the seasoned beef inside the sleeve on the onion layer. Place the remaining vegetable rings over the meat.
Add laurel leaves and allspice. Tie the baking dish and refrigerate for a few hours to marinate the beef.
Transfer the resulting workpiece to the foil, secure it tightly.
It will take about 1.5 hours to bake the beef.
When the baked pork is cooked in the oven in beef foil, remove and cut into portions.

Chicken breast

If you want a tasty, savory, and low-fat alternative to sausage, try oven-baked chicken baked pork. This dish is easy to prepare at home. All you need is some spices, meat, and foil.

Ingredients:

oregano - 1 pinch;
garlic - 1 clove;
paprika - 1 pinch;
chicken breast - 1 pc .;
salt;
black pepper;
olive oil - 1 tbsp l.

Cooking method:

Make a spicy mixture by combining oregano, pepper, salt and paprika. Rub the breast with the resulting powder, after washing and drying it.
Heat olive oil in a frying pan. Place the breast there, fry until a crust forms.
Place the finished chicken on a sheet of foil folded in several layers. Sprinkle the meat with finely chopped or dry garlic on top.
Pour the oil remaining after frying inside the foil. Fold the sheet into an envelope.
Place the chicken breast pork inside an ovenproof dish and bake for about 60 minutes.

If you want to cook tasty pork in the oven, follow these helpful tips:

It is not necessary to wrap a piece of meat with foil or a sleeve; you can bake it in a frying pan. With this cooking method, turn the meat with the fattest side up. When baked, the bacon will melt and flow through the product, making it even juicier.
Do not rush to get the cooked pork out of the oven. The product will taste better if you let it brew.
Dry meat can be avoided by placing it inside a well-heated oven.
When cooking in a skillet, add some water to the bottom to avoid burning.

Video

pork

Here is a recipe for juicy pork with garlic and carrots baked at home from pork, the photo of which you can see above, is prepared as follows:

Peel one carrot, wash and cut into small pieces.
Peel and chop three garlic cloves.
Take 400-500 grams of pork (a spatula is perfect for this purpose) and make holes with a knife along the entire length of the piece. The length of the cuts should be such that the prepared vegetables fit inside.
Dip the chunks of garlic and carrots in salt and then place them in the prepared holes.
Rub the meat with kebab seasoning, salt and wrap in foil. Put it on a baking sheet, into which you should first pour a glass of water.
Preheat the oven, place a baking sheet of meat in it and cook the dish for one hour.

Cut the boiled pork into slices and serve with vegetables.

Pork boiled at home

It is not easy to make real boiled pork. First, you have to choose the right meat for this dish. Experts believe that boneless pork leg with a small layer of bacon is most suitable for this purpose. Boiled boiled pork at home is prepared as follows:

Rinse a whole piece of meat (two kilograms) thoroughly and wrap with gauze several times.
Put the pork in a large saucepan, add spices to it (you can take allspice, rosemary, dry parsley, etc.) and cover with water.
Bring it to a boil, then reduce heat and simmer for another 20 minutes.
Drain off any remaining water, remove the cheesecloth, and return the meat to the same saucepan.
Pour one liter of beer over the pork, and if it does not completely cover it, add the right amount of water.
Put the cookware on the fire, bring the liquid to a boil, then reduce the heat and cook the meat for two hours.
Process one carrot, celery root and parsley root, peel, cut lengthwise and send to the meat. Put a few juniper berries there, salt and pepper to taste.
After half an hour, drain the water, remove the spices with vegetables and let cool the meat.
Wrap the boiled pork with gauze and hang it over the sink. When the excess liquid drains, wrap the meat in cling film and refrigerate for 12 hours.

When the right time has passed, the boiled pork can be cut and served.

Home-style boiled pork

Cook delicious home-baked meat for your family. Read how to cook pork at home. Recipe:

Process the pork pulp (one and a half kilograms in one piece), wash and dry.
Chop five garlic cloves (or to taste) at random.
Mix together the pepper, kebab seasoning, chopped bay leaf, and salt. Add prepared garlic to the spices.
Make cuts two centimeters deep over the entire surface of the meat and place the garlic with the spice mixture in them. Spread the remaining seasoning over the surface of the meat.
Wrap the prepared pork in foil and place in the refrigerator. She should lie there for five to twelve hours.
After the specified time has passed, place the meat on a baking sheet and send to the preheated oven.

After an hour, unfold the foil and let the boiled pork brown for a quarter of an hour. After that, the meat can be cut into slices and served with your favorite side dish.

Boiled pork in honey-mustard glaze

This dish is perfect for a festive table. Cooking pork pork at home will not cause you any difficulty.

Take one and a half kilograms of pork neck (whole piece), wash it, dry it and tie it with twine to give the desired shape.
Rub the meat with salt and sprinkle with olive oil.
Using a rolling pin, grind 40 grams of black peppercorns and roll the pork in it on all sides.
Pour the butter over the meat again, then place it in a baking dish and place it in the preheated oven for an hour and a half.
For the icing, mix 80 grams of mustard with the same amount of honey, then add 50 grams of soy sauce to the mixture.
When the meat is almost ready, remove it from the oven, remove the twine and pour over the finished glaze.

Bake the meat in the oven for another 15 minutes, then serve.

Fragrant brisket pork

If you are lucky enough to get a good piece of fresh meat, then do not hesitate what to do with it, but rather cook it according to our recipe. How to prepare aromatic pork pork at home:

To prepare the marinade, mix in a suitable bowl two tablespoons of vegetable oil, half a chopped onion, five cloves of garlic (previously passed through a press), a pinch of hot pepper, a pinch of chopped bay leaves, a little thyme, a teaspoon of salt, half a teaspoon of ground black pepper and a tablespoon a spoonful of ketchup (you can take tomato paste).
Rub a piece of brisket weighing from 700 grams to one kilogram with the resulting sauce and leave to marinate in the refrigerator for two hours.
Tie the meat with string or culinary string, pour the marinade over the top and wrap in foil.

Bake the pork in a preheated oven for one hour, then unfold and brown for 15 minutes.

Pork in mustard marinade

You can serve this tender meat with a spicy crust not only for a family dinner, but also for a festive table. The recipe is very simple:

Peel eight cloves of garlic and cut into wedges.
or a one kilogram ham, process and sprinkle with garlic.
Mix four tablespoons of mustard with the same amount of vegetable oil. Add basil, some oregano, salt to taste and ground pepper.
Brush the meat on all sides with the fragrant mixture, place it in a baking bag and place in the refrigerator for several hours.
When the pork is sufficiently marinated, transfer it along with the bag (remember to pierce it in several places) into the preheated oven and cook for about an hour.

To crust the meat, cut open the baking bag at the end of cooking and leave it that way for 15 minutes. Place the meat in the refrigerator for a couple of hours before serving it. Home-made cold pork pork is served as an appetizer or main course with any side dish.

Delicate boiled pork with cream

There are many ways to prepare delicious meat, and this time we suggest you try to make it by means of injection. Read the original recipe below:

Grind a teaspoon of a mixture of different varieties of pepper with a mortar. Combine them with six minced garlic cloves, Italian herbs, and a teaspoon of salt.
Pour 100 ml of 10% cream into the spice mixture.
Strain the resulting mass using cheesecloth.
Fill a disposable syringe with a thick needle with cream and puncture the meat several times, injecting a little liquid into it each time.
Spread the remaining spices over the meat, wrap it in foil and send it to the oven to bake until tender.

Cool the finished meat without removing it from the foil, and then send it to the refrigerator for four hours. After that, cut the appetizer into thin slices and serve with horseradish, mustard or just bread.

Pork with tomatoes

You can cook this meat in between times, without spending too much time on it. How to cook pork pork at home, you can read below:

600 grams of pork (it is better to take meat with streaks of fat), wash, dry, rub with salt and place in a cooking net. Place a sprig of rosemary under the net.
Pour some olive meat into a baking dish and put the piece in it.
Place the pork in a preheated oven for 20 minutes, then turn it over and cook for another 20 minutes.
Cut 400 grams of tomatoes in their own juice into cubes and place on the meat. Then return the mold to the oven for another half hour.

When the cooked pork has cooled, remove the mesh and cut into slices.

Pork in a spicy sauce

The combination of pork and canned tuna can confuse many baked meat lovers. However, try not to be surprised and try to cook a delicious dish according to our recipe:

In a ceramic dish or saucepan, place a piece of butter, 160 grams of canned fish, two diced pickled or pickled cucumbers and a handful of capers, which have been previously rinsed in running water.
Process a piece of lean pork weighing 800 grams and place in the marinade.
Place the saucepan on the fire and wait for the contents to boil.
Fry the meat on all sides, and then add 100 grams of dry white wine to it.
When the alcohol has evaporated, add 250 grams of broth to the food and simmer the pork over low heat under a closed lid for about one hour.
When the indicated time has passed, turn up the heat and let the liquid in the saucepan evaporate. Then wrap the meat in foil and refrigerate for a few hours.
Add three tablespoons of mayonnaise to the tuna sauce left in the saucepan and stir.

Pork pork is cooked at home. Cut the cooled meat into thin slices and serve with a spicy sauce.

Conclusion

We will be glad if the collected in our article are useful to you. Cook meat in different ways and delight your loved ones with original delicious dishes.

Boiled pork is a dish of Russian cuisine. But in the old days it was not cooked from pork, but from bear meat. Can you imagine? It was only later that they switched to a simpler version, which is now incomparably more affordable. Properly baked meat should be very juicy, not dry and tough. It is believed that it depends on the marinade or spices. And I will say no. Most often, only 2 spices are needed for boiled pork - garlic and black pepper and no marinade, especially liquid. And it is important not even to wrap it tightly in foil or pack it in a baking sleeve, this condition is number two. And the first is the temperature. However, everything should be done in order. So I present two recipes: in the oven in foil and in a slow cooker in the sleeve. But first, general principles.

Boiled pork - how to cook truly juicy meat

Let's start with which cut of pork to take, from which part is our dish made? If in Russia it was prepared from the hip cut of bear meat, then it is usually recommended to take a pitted ham from pork. But it seems to me that it is better to put the neck in the first place. There is enough of everything in this part of the carcass - both meat and fat. The meat is not firm and usually comes out soft.
Now back to the spices and marinades. There are recipes where, during cooking, meat is coated with ketchup, mustard, soy sauce, mayonnaise (by the way, you will see this below), rubbed with a mixture of spices. It's all up to you. In order not to clog the taste, but only to emphasize all the charm of juicy pork, sometimes just freshly ground black pepper and garlic are enough.
The most important point that I have already mentioned is the temperature. Moreover, not so much the temperature of the oven as the temperature of the meat itself. Therefore, if you repeat this dish (and you will repeat it, it’s very tasty!), Get a culinary thermometer with a probe on a long wire. In fact, it is not expensive, it is in many online stores, there is in Ikea. Why is it needed? I will not go into theory and write about protein folding, etc. Take my word for it: the difference between two pieces of boiled pork, one of which was baked in time, and the second in temperature, is colossal. I felt this when my thermometer became capricious, and the meat was already in the oven and there was absolutely no time to repair it. So, if you stick a probe into the center of a piece, wait for a temperature of 77 ° C-80 ° C and remove the meat from the oven, then we will get a truly tender, juicy meat.
How much to bake boiled pork if you do it without a thermometer? The cooking time for a 1 kg neck is approximately 1 hour. But after an hour you need to get it out, unfold it, pierce it with a sharp knife in the thickest place and see what color the juice will stand out. Transparent - done, pinkish - not yet.
Now the foil or sleeve (bag) for baking. Does not matter. They work the same way. Foil is an older material and more familiar.

Home-style boiled pork, very, very tasty and juicy

Despite the fact that there will be no complex marinade in the recipe, it is nevertheless better to prepare the pork in advance, 1-2 days before baking and keep in the refrigerator. This recipe can be considered a classic, since a minimum of spices and traditional foil are used.

Ingredients:

pork neck - 1-1.2 kg;
salt - 2 tablespoons;
ground black pepper - 1/4 tsp;
ground red pepper - 1 tablespoon;
garlic - 1 head.

How to bake pork in the oven in foil:

We clean a piece of the neck from films and veins. Wash and dry with paper towels. Then we make holes in it with a thin sharp knife.
We disassemble the garlic into cloves, cut into several parts. We pass two cloves through the press.
We put the pieces into the holes made.
Rub with chopped garlic.
Sprinkle with salt and rub it well into the meat. From the outside, it looks like a massage.
We repeat the massage with pepper.
We wrap the meat with foil and put it in the refrigerator for 1, or preferably 2 days.
Before baking, we take out the meat, remove the film and wrap it with foil in two layers.
We heat the oven to 200 ° С. If you will be using a thermometer, stick the dipstick into the piece until it reaches the middle of the piece's depth. We put it in the oven and wait for it to show a temperature of 77 ° C-80 ° C. If you cook without a thermometer, by time, then note the countdown time and bake for 1 hour (do not forget that the time depends on the weight and size of the neck). We unfold the foil and put the pork back in the oven so that a delicious crust forms on it. This will take us 10-15 minutes.

Ready-made pork can be served on the festive table as a hot dish with any suitable side dish, or you can cool it down and make sandwiches with it. When cooled well, especially the next day, it will harden and you can cut it into thinner slices.

Pork in a slow cooker in the sleeve

Such meat is not at all difficult to cook at home. It will turn out delicious and may well replace store sausage.

Ingredients:

a piece of pork (neck) - 800g;
salt to taste;
ground allspice - to taste;
garlic - 1 head;
bay leaf - 1-2 pcs;
mayonnaise - 2 tablespoons

How to cook boiled pork at home:

As you can see, everything is quite simple, just look at the step-by-step recipe and photo. Be sure to try to cook boiled pork in the oven or in a slow cooker, because having made it once, you will definitely cook more and more.