Today I want to show you how to prepare. We all know that boiled pork is a large piece of pork seasoned with spices and baked in the oven. But not everyone knows that boiled pork used to be prepared exclusively from bear meat. Later, in addition to bear meat, they began to use boiled pork, lamb, and turkey for cooking.

To date, boiled pork is prepared mainly from pork, most often from ham meat. Unlike other types of meat, pork is simply ideal for roasting in all respects.

It should also be noted that dishes similar to boiled pork are also present in many other Western European countries. Therefore, do not be surprised that pork pork recipes are very diverse and differ in the way meat is baked - it can be either an oven or a microwave oven, or a slow cooker.

If you cook about cooking pork pork in the oven, then the meat can be baked in a sleeve, just on a baking sheet or in foil. Boiled pork cooked in a sleeve or foil turns out to be much juicier than the one that was cooked just on a baking sheet.

The taste of boiled pork from the oven will also be indirectly influenced by the quality (meaning its softness) and the freshness of the meat and the composition of the spices chosen for marinating it.

For the preparation of boiled pork, it is advisable to use fresh meat that has not been previously frozen. Such meat has a much better fiber structure, has better taste and aroma. When using frozen meat, it must be completely thawed before marinating.

Pork ham in the oven in foil, step by step recipe which is placed below, it turns out soft, juicy and unusually fragrant. This oven-baked meat is a great addition to any festive meal.

Ingredients:

• Spices: seasoning for meat or bacon, turmeric, paprika - 1 tbsp. spoon
• Pork - 2 kg.,
• Garlic - 1 head,
• Table mustard - 1 tbsp. spoon,
• Sunflower oil - 2 tbsp. spoons,
• Salt - 1 tbsp. spoon,

Pork ham in the oven in foil - recipe

To cook pork pork in the oven in foil, first of all, you need to prepare a marinade (spicy sauce). Pour the spices into a small bowl.

Add salt to them. It is advisable to use finely ground salt so that it soaks the meat better.

For spiciness, add mustard to the marinade. Its amount, like the amount of salt, can be adjusted at your discretion.

Pour in vegetable oil - you can sunflower or olive, there is no fundamental difference in this.

Mix all the ingredients for the pork marinade in foil thoroughly. It should turn out to be a brightly saturated color and a uniform consistency.

Peel the garlic. Cut each slice into two pieces.

Wash the piece of pork that will be baked with cold water. Pat the meat dry with paper towels to remove excess moisture. Poke small holes in the meat with a knife. Dip the garlic in them.

Spice marinade generously rub stuffed. Transfer the pork to a plastic container, cover with a lid to keep it warm, and refrigerate to marinate for 12 hours. If you have time, you can leave the meat to marinate for longer, up to 2 days. The longer it sits, the more spices it will absorb.

Wrap the marinated pork tightly in foil.

Ready for baking.

Place the meat on a baking sheet or in a mold. Place on the middle shelf of the oven heated to 180C. Bake for one to one and a half hours. Five minutes before cooking, you can open the foil and let the meat brown on top. Thus, pork chops in foil it will turn out with a fried crust, the meat itself will become drier.

Ready boiled pork is traditionally served on the table after cooling completely with horseradish or mustard, cut into thin slices. Enjoy your meal. I will be glad if this recipe for boiled pork is useful to you.

Pork ham in the oven in foil. Photo

Boiled pork is a festive, almost epic dish. Once you taste a real boiled pork, you can’t confuse it with anything. Tender, fragrant meat is usually served cold, but if patience is not enough, you can try it hot. Baked ham is served with traditional Russian spices, literally breathtaking spiciness: mustard, horseradish or fragrant herbal vinegar.

Real boiled pork is cooked for a long time and thoughtfully. But modern hostesses manage to save even on this. Instead of long soaking, meat is marinated quickly, in 15-20 minutes, mayonnaise is used with might and main (horror, in fact) or they completely replace soaking with injection ... We decided to collect in one place all the recipes for cooking boiled pork - from old, traditional to modern, " advanced." But there will be no recipes with mayonnaise, sorry. If you really want to cook meat with mayonnaise, make a homemade sauce consisting of eggs, butter and seasonings. Fortunately, there are many recipes for homemade mayonnaise on our website.

When choosing meat for boiled pork, buy homemade pork if possible. A ham is suitable for boiled pork, but it is best to choose a neck - it has thin layers of fat that prevent the meat from drying out. The classic boiled pork recipe is the longest. But the result is excellent!

Weigh a piece of meat. Rinse thoroughly and dry. For brine: for 1 liter of water - 65 g of salt. The piece of meat should be completely covered with brine. Separately, brew a fragrant brine: boil 500 ml of water with allspice and black pepper, bay leaf and herbs to your taste. Cool and pour into a bowl with soaked meat. Put in a cool place (temperature not higher than + 8 ° C) for 5 days. After this time, weigh the meat again - it should become heavier by about 30%. If this does not happen, then squirt the piece with the same filtered brine using a large disposable syringe, calculating its amount. That is, a 3-kilogram piece at the end of the soak should ideally weigh at least 4 kilograms. The next step is to bake the meat. You can either roll the meat in a mixture of spices and herbs or coat with rye dough. For dry breading, take dry onions, carrots, paprika, sesame seeds and your favorite spices to taste. To coat, mix rye flour with water to make a thick dough. Place the dry or wet processed meat on a baking sheet and place in the oven preheated to 60 ° C for 30 minutes. Then increase the heat to 80°C and hold the meat for another 30 minutes. And then set the temperature to 110 ° C and bake the boiled pork for 2 hours. Cool the cooked meat. For more flavor, a piece of meat before baking can be stuffed with pieces of carrots and garlic, rolled in black pepper.

Wash and dry a piece of meat weighing at least 1.5 kg. Pour about one and a half liters of water into the pan, add 1 tbsp. aromatic herbs, 1 tsp. ground black pepper, 1 tsp ground paprika, enough salt so that the marinade is slightly salted, 2-3 bay leaves. Boil the marinade and set aside. Put the meat in it and put it in a cool place overnight. The meat should be completely covered with the marinade. The next morning, remove the meat from the marinade, rub with ground pepper and make punctures with a sharp thin knife. Insert thin slices of garlic into the slits. Place the meat in the roasting sleeve, put the bay leaf and tie the ends of the sleeve tightly. The sleeve should be longer than a piece of meat by 20 centimeters on each side, otherwise it may burst. Put a baking sheet with meat in the oven, heated to 180-190 ° C, for an hour. Then cut the sleeve and hold for another 15 minutes to brown the boiled pork.

Rinse the piece of meat, wipe dry and rub with black pepper and salt. Squeeze 4-5 cloves of garlic through a press, mix with 2-3 cm of grated ginger root, add 1 tsp. dry rosemary. Rub the meat with the resulting mixture, put it in a bag and leave it in the refrigerator overnight. The next day, wrap the meat in several layers of foil, place in a baking dish and place in an oven preheated to 200 ° C. The time is calculated as follows: for every 500 g of meat - 20 minutes of baking, plus 20 minutes for the whole piece. Cool down.

Baked ham in the oven with garlic

Wash the meat and pat dry. Cut 2 carrots into thick strips 3-4 cm long. Peel the head of garlic and cut the cloves into 2-3 parts. For coating, squeeze 2 heads of garlic through a press, add 2 tbsp. ground black pepper, 1 tbsp. salt, 6-8 chopped bay leaves and 1 tsp. unrefined olive oil. Stuff the meat with strips of carrots, slices of garlic and allspice. Then coat the piece with garlic mixture and leave to marinate for 4-6 hours. After that, wrap the meat in several layers of foil and put in the oven, preheated to 180 ° C, for 2 hours. Cool down.

Wash the ham, pat dry and remove the skin. Prick a clove into the fat, rub the piece with salt and return the skin to its place. Place the ham skin side down on a baking sheet. Cut the lard into strips 2-3 cm long and 1 cm thick. Peel the head of garlic and cut the cloves into slices. Roll the lard and garlic in ground black pepper and stuff the meat. Roast in a hot oven, pouring over the juices and fat that stand out. Cool down.

You can cook ham without an oven. The happy owners of multicookers and air grills have managed to adapt the recipes for cooking boiled pork and cook wonderful meat without ovens.

Ingredients:
1 kg pork neck,
½ tsp ground black pepper,
½ tsp paprika,
½ tsp turmeric,
¼ tsp ground chili,
½ tsp grain mustard,
4-5 garlic cloves,
1.5 tbsp rast. oils.

Cooking:
Make a brine - add 2 tbsp to 1 liter of water. salt. Pour the washed meat with brine so that it completely covers it, and refrigerate for two days. Then take the meat out of the brine and pat dry. Mix all the spices in a bowl, squeeze the garlic through a press, add the rast. oil and stir. Spread a piece of meat, put in a plastic bag and marinate for another 4-5 hours. Lubricate the bowl of the multicooker with oil, place the meat and turn on the “Extinguishing” mode for an hour and a half (for 1 kg of meat). After this time, wrap the pork in foil and let cool. If you like a golden crust, fry the meat on the "Baking" mode for 15 minutes on each side before stewing.

Rinse and dry a piece of pork weighing 1.5-2 kg. Prepare the marinade dressing: a bunch of dill, a head of garlic, 1 tbsp. olive oil and 1 tbsp. Grind the salt in a blender until smooth. Lubricate the meat with the resulting mixture and leave to marinate for 2-3 hours in a warm place or put it in the refrigerator overnight. Then put the meat in an air grill, set the temperature to 235 ° C and bake for 60-80 minutes. Cool down.

Pork ham can not only be baked, but also boiled. This option is good for those who do not have an oven or miracles of technology like a slow cooker. In addition, this method is convenient in that the meat does not dry out and does not burn.

Rinse a piece of meat weighing about 1 kg, dry it and roll in a mixture of spices for meat. Then coat the meat with mustard, sprinkle with salt and wrap in several plastic bags. Put the wrapped meat in a saucepan with cold water, put on fire and bring to a boil. Reduce the heat to medium and simmer the pork for an hour. Cool the finished boiled pork without removing it from the bags, put it in the refrigerator overnight.

Wrap the washed piece of pork in cheesecloth and place in a saucepan. Pour in water, add a handful of herbs, bring to a boil and boil the meat over medium heat for 10-15 minutes. Then drain the water with herbs, remove the meat from the cheesecloth and put it back in the pan. Pour 1 liter of beer so that it covers the meat by 1-2 cm, put the pan on the fire and, as soon as the beer starts to boil, reduce the heat to a minimum and simmer for 2 hours under the lid. After that, add 2 onions, 1 carrot, 1 parsley root, 1 celery root, 4-5 bay leaves, 1 tsp to the pan. black peppercorns, 1 tsp allspice peas, 1 tsp juniper berries, ½ tsp cloves and 1 tbsp. salt. Cover and simmer for about an hour more. Let the meat cool completely in the broth. Then wrap in cheesecloth and hang to dry. Without removing the meat from the gauze, wrap it in cling film and put it in the refrigerator overnight. Only after that, the boiled pork can be served on the table.

Boiled pork can also be prepared like this: first, boil a piece of meat in water with the addition of aromatic herbs and spices, and then bake it, coating it with special compounds that will add spice to the meat.

Put the pork leg with skin in a saucepan, cover with cold water and add salt, carrots, onions, leeks, coriander seeds, cinnamon, black and allspice peas to taste and bring to a boil. Then reduce heat to low and simmer for 2-2 ½ hours, skimming off foam occasionally. If the water boils away, add boiling water. Drain the resulting broth and save for cooking other dishes, and cool the meat and remove the skin. Cut the subcutaneous fat with a knife crosswise and stuff all the meat with cloves. This meat is ready to be roasted. Now preheat the oven to 170-190°C. Prepare the glaze to taste, grease the meat and set it to bake, periodically brushing it with glaze. Bake the meat for 20 to 35 minutes, depending on the size of the piece, then cool and serve with herbs and garnish.

1 stack peach jam, 2 tbsp. spicy mustard.

Brown sugar icing: 1 cup. brown sugar, 2 tbsp. honey, 2 tbsp. flour, ¼ tsp ground cinnamon, 1 tbsp. sweet mustard, 1 tbsp. apple cider vinegar, 2 tbsp. water. Combine all ingredients in a saucepan and heat over medium heat until smooth. Boil over low heat for about 1 minute.

whiskey frosting : ⅓ stack. brown sugar, ⅓ stack whiskey, 1 tbsp. orange peel, ¼ tsp ground allspice, ¼ ground cloves. Mix all the ingredients, bring to a boil and cook over medium heat for 15 minutes until thickened.
1 stack honey, ½ stack. molasses (optional), ½ stack. whiskey, ¼ stack. orange juice, 2 tbsp. sweet mustard. Melt honey and molasses over medium heat, add the remaining ingredients, mix and boil.

Icing with cola: ½ stack liquid honey, ½ cup brown sugar, ½ cup cola, 1 tbsp. sweet mustard, ¼ tsp ground ginger, ¼ tsp ground cinnamon. Combine all ingredients in a saucepan, bring to a boil, reduce heat and cook for 2 minutes, stirring occasionally.

Glaze with beer: 1 stack brown sugar, 1 tbsp. flour, 1 tsp dry mustard, 2 tbsp. red wine vinegar, beer - enough to make a smooth paste.

Canned Pineapple Glaze: 1 small can of canned pineapple, ¼ stack brown sugar, ¼ cup honey. Drain liquid from pineapples, take ¼ stack. syrup, mix with the rest of the ingredients in a saucepan and simmer over low heat until the sugar dissolves. Secure the pineapple pieces to the surface of the meat with toothpicks, place the meat in the oven and bake, brushing with glaze, for 30 minutes.

Here are some different recipes. Try to cook boiled pork (or not quite boiled pork), because it is much tastier and healthier than store-bought sausage!

Bon appetit!

Larisa Shuftaykina

Baked ham in the oven in foil

5 (100%) 1 vote

For all appetizers, an appetizer and an excellent hot dish - boiled pork in the oven in foil, a step-by-step recipe is useful for all occasions. Chilled boiled pork will make cold cuts for the festive table or a substitute for sausage in morning sandwiches, and hot, from the oven, it can be served with a side dish. The only drawback is that the boiled pork recipe is not included in the category of fast dishes; cooking will take at least 10-12 hours. The meat must be marinated in mustard with spices, let it brew and then bake. But the result is worth it - boiled pork is incomparably tasty both hot and cold.

The softest and juiciest is pork baked in foil in the oven over low heat. The meat does not dry out, bakes evenly and retains all the juices.

Ingredients

To prepare ham in foil you will need:

• moderately fatty pork - about 1 kg. (I take the neck or loin);
• garlic - 4 large cloves;
• mustard (paste) - 2 tbsp. l;
• salt - 1 tsp;
• black and white pepper (peas), coriander - 0.5 tsp each;
• sweet paprika - 1 tbsp. l;
• basil - 0.5 tsp (optional).

How to cook boiled pork in the oven in foil. Recipe

With regards to the choice of meat, there is only one advice - buy fresh, high-quality, home-made pork if possible. I buy from the farmers' market. What part of the carcass is a matter of taste. The classic boiled pork recipe is proposed to be prepared from meat with fat. This is the back (boneless ham) or a cut from the neck (neck). Fat during baking melts, impregnates the meat from the inside and does not allow it to dry out. The boiled pork will be soft, tender, juicy. But the downside is that not everyone likes fatty meat. I, for example, prefer a more lean version - from minced meat (sirloin). Fat is only on top. Such meat is very good to serve as a cold appetizer, cut into slices. And it tastes amazing hot too. Well, we will assume that we have decided on the choice and begin to cook boiled pork. I thoroughly wash the piece of meat, cut off excess fat or film. I dry it on a towel, but not dry, let it be slightly damp - it's easier to rub spices and salt.

While it dries, I prepare the spicy marinade mixture. Boiled pork is not made very spicy, but there should be some spiciness. Choose the proportions to your taste, I got a little spicy, mostly the crust gave the taste. Only black pepper will suffice, but I also added white and coriander.

I ground spices in a mortar, but not into dust, but so that different-sized particles came across.

Mixed with salt and paprika. Use salt in moderation. Usually the calculation is as follows: for a kilo of meat, a teaspoon of salt. Paprika gives a golden-reddish crust, but you can do without it.

I cut the garlic cloves in half, cut the large ones into plates. Pour into a mixture of spices with salt, mix.

In order for the boiled pork to be better saturated with aromas, it needs to be stuffed with garlic. With a knife with a sharp nose, I pierce the meat to a depth of 2-3 cm. I don’t take out the knife, so that later I don’t have to look for where I made the punctures.

On the blade of the knife I push the garlic clove into the meat. I take out the knife, push the garlic deeper with my finger so that the incision closes and the garlic does not fall out when rubbing with spices. So I push from all sides.

Sprinkle the meat with spices and salt. I sprinkle it first on one side and rub it well with my hands, massaging the piece.

I rub with a little effort so that the spices evenly cover all the meat. You need to try not to catch the places where the garlic was inserted.

I coat the ham with mustard. I make mine, homemade, quite spicy. If you have a sweet one, then take more, the meat should have a slight mustard flavor.

Now the most crucial moment - the boiled pork must be packed in foil so that the seams are tightly closed. Spread the foil on a board or baking sheet with the shiny side down. I put the boiled pork, stepping back from the edge so much as to freely lift it to the middle. Cover with foil and cut off. It turns out one whole piece (so there will be fewer seams).

I connect the edges by tucking the tuck once, then the second and again. I pinch the seam very tightly so that there are no open areas left. The better you pack, the less likely it is that juices will flow out during baking or the meat will dry out. In this form, I transfer the meat to a plate and put it in the refrigerator for 6-8 hours or leave it to marinate all night. You can leave the meat unpacked, let it lie in a container with a lid, and seal before baking.

I preheat the oven to 200 degrees. While warming up, I take out the boiled pork, put it in a mold or in a pan of a suitable size.

I bake for 45 minutes at the set temperature, then reduce to 180 and cook for another 35-40 minutes. Actually, the readiness of boiled pork will be reported by a breathtaking aroma that spills over the kitchen and impatient questions - well, when is it time to get it? Having taken the pork out of the oven, I do not immediately unfold it, I leave the meat to gradually move away from the heat, it needs to stand for at least 15-20 minutes. Then I carefully open the foil, and look what happened: ruddy, appetizing boiled pork and a lot of meat juice.

This time the boiled pork was cut while still hot, they did not let it cool completely. Therefore, the cut turned out to be thick slices, but although it is necessary to fully feel the divine taste of baked meat.

Hot and warm pork baked in foil in the oven is oh so good! Of the seasonings, they usually serve horseradish with beets, mustard, you can boil potatoes, get sauerkraut and cut fresh homemade bread - well, what else do you need for a delicious hearty meal! Is that a glass or two for this case. And cold boiled pork in sandwiches is much tastier than the most expensive sausages. Want to make sure? Then cook at least once, and the recipe for boiled pork in foil will become your favorite everyday and festive dish. Bon appetit everyone! Your Plushkin.

A similar version of the recipe in video format:

What is a baked goods? This is a large piece of meat, usually pork, stuffed and marinated for almost a day with garlic and herbs, and then baked in the oven as a whole. Previously, they cooked bear meat in a real Russian oven. Now everything is simpler and more elegant, only the appetite is like in the good old days: when the kitchen is inevitably filled with the smells of roasted meat with spices, you voluntarily confirm your connection with the hunter ancestors:
Yes, meat!

Recipes for boiled pork are varied. Different seasonings, different ways of baking: in dough, sleeve, foil, in the oven, in a slow cooker. And although the pork ham is a classic of the genre, baked meat is prepared from other parts, and from other meat. Someone - reluctantly ("because it's wrong"), and someone with extraordinary ease ("my taste is my master"). Therefore, if you come across lamb and even turkey boiled pork, do not be surprised. These, of course, are culinary liberties, but since there is demand, there will be supply.

I have collected on this page several recipes for cooking boiled pork at home: firstly, a step-by-step photo recipe for a classic pork tenderloin. And secondly, several “free” from strict traditions, but popular culinary variations of this dish.

What's in it: 5 ham recipes to choose from

I'll start with the correct, tried and tested classics of cooking boiled pork at home.

More

Boiled pork in foil

If you follow the classic recipe, then you should bake boiled pork only in a steep dough. And if we proceed from practicality, then a piece of food foil is quite suitable for the role of the dough. The result will be the same - soft, juicy, aromatic meat, and a lot of delicious gravy, which is already considered a meat delicacy in itself.

But, no matter which option you choose, cooking homemade boiled pork takes time, and you can’t cook it in a couple of hours. First, the meat must be stuffed with garlic, smeared with spices and left to marinate for at least 12 hours. Then wrap in foil and put in the oven. They don’t immediately take out the finished boiled pork from foil, but let it cool slowly in the switched off oven, and only then unfold it. But do not rush to immediately serve boiled pork to the table. The final taste of meat will appear after it has stood overnight in the refrigerator - that's when you can try. So the preparation of the dish should be planned at least a day before the holiday.

Ingredients for the ham recipe in foil

• pork of moderate fat content - 1 kg;
• garlic - 1 large head;
• dried thyme - 1 tsp;
• ready-made mustard (spicy or to your taste) - 2 tsp.
• ground black and red pepper - 0.5 tsp each;
• salt - 1 tsp

How to cook delicious homemade boiled pork in foil

Wash the meat under running water, dry with paper towels or leave in a colander. When the water drains, transfer to a suitable bowl.

While the meat dries, cut the peeled garlic cloves into thin long plates.

Prepare the spice mix. Mix black pepper, red pepper and basil in a bowl (choose spices to taste).

Roll garlic cloves in spices.

Add salt. The amount of salt depends on the weight of the piece of meat. The calculation is this - for 1 kg of pulp, a teaspoon of salt is taken (with a small slide).

Now you can do the meat. The meat must be dry, otherwise salt, all spices and mustard will drain from it. With a sharp knife, make punctures in the meat and insert the garlic, rolled in spices and salt, into the holes.

Stuff the meat on all sides. Sprinkle it with a mixture of salt and spices.

Squeeze ready-made mustard onto the meat (you can take any - spicy, slightly spicy, with grains) and coat the pieces on each side.

In this form, the meat is sent to the refrigerator for 12 hours (do not forget to cover the dishes with a lid).

After the specified time, remove the meat, leave at room temperature for an hour. Then transfer to a piece of foil.

Cover with the second piece and pinch the edges so that not a single hole remains. The final result depends on how carefully you pack the meat. If the foil is not wrapped tightly, the meat juice will flow out and the boiled pork will turn out dry.

Carefully transfer the meat to a baking sheet, place in a cold oven. Make a small fire, after 10 minutes increase the flame and heat the oven to 180 degrees.

Bake at this temperature for 1-1.5 hours. Then lower the temperature to 160 degrees and hold the meat for another 15-20 minutes.

Turn off the fire, leave the pork to cool in the oven.

Unroll it after 1.5-2 hours. Transfer to a platter. Drain the meat juice into a separate bowl. Cover the meat and refrigerate overnight.

Serve boiled pork as a cold appetizer, cut into thin slices.

The best seasoning for it is grated horseradish with beets, but mustard will also work.

ON A NOTE. To prevent the boiled pork from burning during baking at home, periodically pour hot water on the baking sheet.

Boiled ham can be cooked in different ways. I add 4 more proven homemade recipes to the main one.

Marinated ham (ginger + mustard)

This recipe for homemade boiled pork with an “oriental” ginger accent is clear evidence that you should not spare time for marinating meat. Pork ham, as a good idea, should lie down in a frozen state overnight. Then it can be implemented.

Ingredients for pickled ham recipe

• pork one and a half kilograms
• ginger (root) 2 cm
• mustard 2 tablespoons
• garlic 5 + 4 cloves
• salt, black ground pepper

How to pickle and bake boiled pork in ginger-mustard sauce

Peel the garlic and ginger. Rinse a piece of pork thoroughly, dip it with a paper towel, stuff with garlic (5 cloves), then rub with a mixture of salt and pepper.

Grind the rest of the garlic through the garlic. Finely grate the ginger. Mix everything with mustard. Brush the pork with the prepared garlic mustard mixture, place in a container or bag and refrigerate overnight.

In the morning, put the meat in the sleeve, put it in the oven and bake the boiled pork at 200 degrees for an hour and a half, with a calculation of twenty minutes for every half kilogram and another 20 minutes for the whole piece. At the end, you can open the sleeve and lightly brown up.

Let the dish cool, slice and serve.

Next will go "non-pork" recipes. Therefore, if you just got into the taste of baked pork, and you will find more recipes for the most popular, though not always the most healthy meat in the world. However, if it is low-fat, then you have healthy food on your table.

Boiled veal

Veal boiled pork - spicy, tender, fragrant. Not difficult to make at home, but a very tasty recipe, and perhaps the most successful one.

Recipe Ingredients

• young veal 1 kg. (can be replaced with beef, pork)
• salt, garlic
• pepper mixture, or meat roasting mixture
• Bay leaf
• olive oil or mayonnaise

How to cook veal roast

Peel the garlic cloves and, if large, cut in half. Salt the piece of meat on all sides, sprinkle with a mixture of peppers. Make small cuts with a knife and stuff with garlic. Drizzle the veal with olive oil and let sit for 20-30 minutes.

Put the meat in a baking dish (a ceramic dish or deep heat-resistant glass is suitable). And put to bake in an oven already preheated to 180 degrees. Baking time 40-60 minutes. To make the dish juicy, in the process of cooking the meat, do not forget to pour it with the released juice.

What else? Red wine is served with boiled pork with veal.

Salad with boiled pork

Boiled pork is good both on its own and as an ingredient in other dishes. Try and save for a collection of homemade recipes for a boiled pork salad. The salad is very filling and tasty. It is better to give it a little time to brew before serving. The other main ingredient is beans: so this is a super protein dish.

salad ingredients

• boiled pork (low fat) 250 grams
• canned red beans 200 grams
• canned white beans 200 grams
• red onion 1 piece
• pickled cucumbers 2 pieces
• green onion feathers - 30 grams
• a few sprigs of cilantro
• balsamic vinegar 1 tablespoon
• granulated sugar 1 teaspoon without a slide
• olive oil 2 tablespoons
• ground black pepper, sea salt to taste

How to cook a salad with boiled pork and beans

Throw the beans in a colander, rinse in cool water, let drain. Peel the red onion, cut into thin half rings. Place in a small bowl and sprinkle with sea salt, sugar and ground black pepper. Stir, pour in balsamic vinegar and olive oil, leave for 10 minutes.

While the meat is marinating, cut the cucumbers and boiled pork into strips. Chop green onions and cilantro.

Mix beans, greens and boiled pork in a deep salad bowl. Add chopped onion with dressing and mix gently. Bon appetit!

Turkey ham

"Lightweight", dietary version of boiled pork. Very good for sandwiches. Much better than store-bought sausage. Why? Yes, if only because we are not sure about the composition of the sausage, or that the storage periods are carefully observed. And here - all their own, home-made. The recipe is good for kids and dieters. Designed for 4 servings.

Recipe Ingredients

• turkey fillet 600-800 grams
• garlic cloves 3 pieces
• salt teaspoon
• paprika half teaspoon
• vegetable oil 2 tablespoons
• for the marinade:
• granulated sugar 0.5 tablespoons
• water 200 milliliters
• salt 1 tablespoon

How to cook diet turkey ham

Prepare the marinade: dissolve salt, sugar in water, pour meat over them. The marinade should completely cover the piece, it is better to cover it on top with a plate under a small load.

Leave the meat to marinate for two to four hours. Peel the garlic, push through a press, add paprika, vegetable oil, salt, and mix everything.

Remove meat from marinade, pat dry gently with paper towels to remove excess liquid. The meat should be in a shape suitable for cutting into sandwiches, then tie it with cooking string. Rub the piece with the prepared spice mixture.

Preheat the oven to 250 degrees, cover a baking sheet with parchment paper and put the turkey on it. Place the baking sheet on the lower level of the oven. The baking time will be approximately 25 minutes. This is approximately: cooking takes more time, the larger the piece. After the time has elapsed, turn off the oven, but do not open it. Let the meat cool first, this will take about a couple more hours.

Free the finished meat from the threads. Cut into thin slices and serve with a slice of fresh aromatic bread.

© Magic Food.RU

Meat baked in foil or twine is suitable for a festive dinner, and for everyday lunch. It is easy to prepare, especially since you can experiment with spices and marinades. It is better to choose a ham or a good piece of pork neck.

How to bake ham in the oven

Boiled pork is a generalized name for baked meat with spices. For it to succeed, you need to strictly follow the steps of the manufacturing process:

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

in foil

Many people use foil to make boiled pork. Experienced chefs believe that you should choose a dense metal package, wrap the meat in several layers. This method 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 your sleeve

Boiled pork in a baking sleeve is a popular recipe. It is important to consider a few rules:

• Tie the sleeve at some distance from the meat piece.
• Adding water or broth will provide juiciness.
• Pierce the sleeve several times so that the delicacy "breathes".

In a baking bag

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

• Leave space inside the bag so it doesn't explode.
• For more juiciness, add liquid.
• Poke a few holes with a fork to let air in.
• Before cooking, open the package for the crust to appear on the dish.

Recipe for boiled pork in the oven

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

• beef;
• pork
• chicken;
• turkey.

To give a spicy taste, you can use a variety of spices:

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

from turkey

The decoration of the table will be turkey boiled ham in the oven in foil. The low fat content makes the product not only tasty, but also healthy. The step-by-step recipe does not contain hard-to-reach components - all components can be easily found on the shelves.

Ingredients:

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

Cooking method:

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

Pork

Thanks to roasting in the oven, the meat retains more useful properties than when frying. You can use any seasonings you like to add interesting flavors.

Ingredients:

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

Cooking method:

1. Pork should be washed well and held for several hours in a water-salt solution.
2. Prepared meat must be grated with black pepper and other spices of your choice. To ensure that the pork is well baked, make small cuts around the entire perimeter of the piece.
3. Peel the carrots and cut into thin slices, divide the garlic cloves in half with a knife.
4. In each incision, in turn, insert pieces of garlic and carrots.
5. Before being sent to the oven, pork should be wrapped in foil. Bake until done for about half an hour.

Up your sleeve

This method of cooking provides the meat with an amazing aroma, softness and makes it juicy. You will get a dish that can be put on a sandwich or eaten with a side dish of cereals or potatoes. Use the recipe with a photo so as not to make mistakes at 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:

1. The first paragraph of the step-by-step instructions on how to cook boiled pork involves preparing meat. Pork needs to be thawed, washed.
2. For the marinade, place a pot of water on the fire, add salt, bay leaf and pepper. Wait until it boils, cool. Put the pork in the marinade, leave it to soak for several hours.
3. Grate the prepared pork with spices, make cuts, put garlic inside the holes.
4. Put the pork inside the roasting sleeve, fasten the edges with a thread, poke a few holes with a fork.
5. Boiled pork in the oven in the sleeve should be baked for 60 minutes. at a temperature of 180 degrees.
6. A ruddy crust can be obtained if in 20 minutes. until ready to open the sleeve from above.

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 have 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;
• vegetable 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:

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

Beef

Beef ham at home - a simple and original recipe. Taste shades of meat perfectly complement the aromas of spices that are added to the marinade. You can cook a delicacy using a baking sleeve or foil. On the festive table, serve boiled pork in a whole piece, surrounded by a side dish of rice.

Ingredients:

• onion - 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:

1. Rinse beef with water and dry with paper towels.
2. Peel the onion heads, cut into rings and spread ½ part evenly on the bottom of the baking sleeve.
3. Rub the meat with salt, pepper and spices, distributing seasonings on all sides.
4. Place the seasoned beef inside the sleeve on top of the onion layer. Cover the meat with the remaining vegetable rings.
5. Add bay leaves and allspice. Tie up the roaster and leave to cool for a few hours to marinate the beef.
6. Transfer the resulting workpiece to the foil, secure tightly.
7. It will take about 1.5 hours to bake the beef.
8. When the pork in the oven in beef foil is ready, remove and cut into portions.

From chicken breast

If you want a tasty, savory, and low-fat alternative to sausage, try making oven-baked chicken. 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:

1. Prepare a spice mixture by combining oregano, pepper, salt and paprika. Rub the breast with the resulting powder, after washing and drying it.
2. Heat olive oil in a pan. Put the breast there, fry until a crust forms.
3. Place the finished chicken on a sheet of foil folded in several layers. Sprinkle the meat with finely chopped or dried garlic on top.
4. Pour the remaining oil after frying into the foil. Wrap the sheet to form an envelope.
5. Put the chicken breast ham inside a heat-resistant form, set to bake for about 60 minutes.

If you want to cook delicious baked ham in the oven, follow these helpful tips:

• The meat piece does not have to be wrapped in foil or a sleeve, you can bake it in a pan. With this method of cooking, turn the meat with the fattest side up. When baking, the fat will melt and flow down the product, making it even juicier.
• Do not rush to get the finished pork out of the oven. The product will turn out tastier if you let it brew.
• You can avoid dryness of meat if you put it inside a well-heated oven.
• When cooking in a pan, put some water on the bottom to avoid burning.

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