Delicious boiled pork can be prepared at home by baking meat in foil in the oven. The process of preparing boiled pork is simple, but it takes time. It usually takes a couple of days. First, the meat is stuffed with garlic and rubbed with spices, marinated in a container for at least 12 hours. Then it is baked, and then rests in the refrigerator for another day. Subject to these rules, boiled pork turns out to be very tender, but dense; when cut, it does not break or crumble. You can use such boiled pork as a cold appetizer, cook sandwiches and salads with it.

To cook pork tenderloin in foil in the oven, prepare all the necessary products.

Rinse the meat well and pat dry with paper towels. The meat must be completely dry.

Peel the garlic, remove the green core and cut the cloves lengthwise.

Mix red and black peppers together with basil.

Roll garlic in spices and salt.

Make punctures all over the meat with a knife and insert the garlic into them.

Brush the meat on all sides with mustard and sprinkle with the remaining spice mixture.

Place the meat in a container, tightly close the lid and refrigerate for at least 12 hours.

After this time, place the foil in the form, put the meat on it.

Cover the meat with the second piece of foil and pinch on all sides, so that there are no gaps. Put the form with meat in a cold oven, set the temperature to 180 degrees and bake the meat for 1.5 hours. Then lower the temperature to 160 degrees and bake pork ham in foil in the oven for another 15 minutes.

Turn off the oven and leave the meat in there for another couple of hours. After that, carefully unfold the foil and drain the resulting meat juice, which can be used to make cereals.

Transfer the boiled pork to a clean sheet of foil, wrap and put in the refrigerator for a day. Then the meat can be cut and served.

Bon appetit!

Hello dear readers. Today I will tell you how to cook a very tasty boiled pork in the oven.

Friends, you have no idea how lucky you are now! Now you will become the owner of a recipe for incredibly delicious boiled pork in the oven, believe me, not everyone gets this opportunity, but only those who visit the website.

• Pork - 1.5 kilograms (neck);
• Garlic - 1 head;
• Spices to taste;

The main advantage of this recipe is its simplicity in the ingredients, well, a little secret that you will learn later.

The king of our recipe is pork, it is desirable that it be fresh and not succumb to freezing, well, and then how it goes.

If it so happened that your meat was frozen, defrost it and rinse thoroughly.

Next, we prepare the highlight of our recipe - pickle, and we have it very simple. We boil one liter of water, and add salt, pepper, bay leaf, paprika straight into the boiling water, give all your favorite spices and more.

We give our pickle an hour to infuse and cool.

Now pour the meat with the prepared brine.

When you take the meat out of the brine after the elapsed time, you will notice that the meat has gained a lot in volume and weight, which is very good, the boiled pork will be very juicy and tasty.

Now, as usual, stuff the meat with garlic, if desired, with carrots and other vegetables, as in the recipes below.

We wrap our workpiece in a baking sleeve, and tighten it tightly enough, while not forgetting to make several holes for steam to escape.

We take the bacon out of the oven.

Here we have such an incredibly tasty ham, try it, it is so juicy and tasty that you can choke on saliva.

Probably, since the ancient man learned to bake meat in a fire, boiled pork has appeared, but no one knows for sure, we can only assume that this dish is very old.

Bouzhenina is a cold Russian appetizer, which has no analogues in the whole world. The dish belongs to delicacies, and it is usually prepared from pork, namely from the back or from the neck, as a rule, the meat is more tender there. It is better to choose young pork, and it will be a boy or a girl, I think it does not matter.

Historians claimed that our ancestors knew the secret of cooking this dish many centuries ago, in the sixteenth century they already knew about this dish and cooked it. When choosing pork on the market, pay attention to the fat layers, they should be no more than one centimeter. If there is no fat layer on the meat, this is also not very good, as in the future our boiled pork may be too dry, which will significantly affect the taste of the dish. Let's proceed directly to the preparation of boiled pork in the oven. To do this, we need ingredients such as:

• Pork 1 kg.
• Grainy mustard 300 g.
• Olives 100 g.
• Olives 100 g.
• Mineral water 0.5 l.
• Bulgarian pepper 1 pc.
• Garlic 1 pc.

Cooking ham in the oven

First we need to prepare the marinade. To do this, take the garlic, put it in a small, fairly deep bowl, sprinkle with salt, and with the help of a crush, grind the garlic to a fine state. And with this mixture we carefully rub our pork, trying not to miss more than one hole, not one fold so that the garlic gets everywhere it is possible. Next, add a little ground black pepper to the grated meat, and rub the pork with it just as carefully.

The next thing we will do is stuff the meat with olives and olives, we will do this with a sharp knife. We make cuts in the meat, about one centimeter deep and wide, and with our hands we sink the olives and olives, as deep as possible inside, before that, do not forget to pull out the bones from them. We do the same with bell pepper, cut it into pieces, and put it inside the meat. Next, we will cover the boiled pork with granular mustard, we will do this as follows: we put mustard on the bottom of a sufficiently deep dish, put our boiled pork on top, and grease with mustard.

Do not be intimidated by this amount of mustard, as the pork itself is fatty and will not let the bitterness inside itself. In addition, mustard will give the meat a crust, and prevent burning. Then we fill the boiled pork with carbonated mineral water, the water must completely cover the meat, so we chose deep dishes in advance. Why I chose carbonated mineral water: firstly, gas bubbles will help the marinade penetrate deep into the meat, due to which it will become more aromatic, and secondly, mineral water will make the meat not only soft, but airy tender. Then we cover the boiled pork with a film and put it in the refrigerator for about five hours, and even better at night.

After a while, we take out the boiled pork from the refrigerator, unwind food foil on the table, the piece should be large enough. We spread the meat on foil and wrap it in a roll, be sure to tuck the edges so that the juice does not leak out. We put it on a baking sheet, fill it with water, approximately covering the bottom, we do this so that the meat remains juicy, and put it in an already preheated oven to 180º. After an hour and a half, do not forget to turn the pork over and leave to bake for another hour. Well, after an hour, the boiled pork is ready, I recommend serving the dish cold, after cutting it into thin slices. I hope you liked it.

Fast boiled pork

For cooking, we will need the following products, familiar to everyone:

• Pork - 1.5 kilograms;
• Carrot - 3 pieces;
• Garlic - 2 heads;
• Bay leaf - 5 - 6 pieces;
• Ground black pepper - to taste;
• Salt - to taste;
• Peppercorns - to taste;
• Olive oil - a couple of tablespoons;

This recipe allows us to cook meat quickly enough, since we will spend a minimum of time for pickling meat.

Let's start cooking. First, we will wash the meat, we chose the neck, we will wash it in cold running water, after which we need to dry it, put the meat on a paper towel, let it dry a little. In the meantime, let's take care of the carrots and garlic, peel the carrots and wash them well, after which we cut them into fairly large strips with a knife. Now peel the garlic and lightly rinse it.

Next, we squeeze about half of the garlic through the garlic into a small plate, pour black ground pepper, a couple of tablespoons of olive oil and bay leaf on top. Since I didn’t have a small bay leaf, I took a regular one (leaf) and crushed it with my hands, after which we mix this mixture, as you probably guessed, we will spread our boiled pork with these spices.

When our meat is a little dry, we will start stuffing it with carrots and the remaining garlic. Using a knife, we make cross-shaped cuts in the meat, about three centimeters deep, and stuff them with carrots and garlic, alternating with each other. So it is necessary to do over the entire surface of the pork.

Next, when we are done with stuffing, we need to thoroughly roll the meat in the grease we have prepared. With our hands, rub the mixture into the boiled pork with fairly intensive circular motions, leave it for about fifteen to twenty minutes in such a state that the meat is slightly soaked (marinated) with spices.

Now, after a short time, we take a fairly large piece of baking foil and wrap our boiled pork in it, try to wrap it well, at least four layers. Next, we send the meat cooked in a preheated oven to a temperature of 180º, for about two hours.

After two hours, we take out the boiled pork from the oven, the taste is simply indescribable in words, the boiled pork in the oven turns out to be very juicy and tender, the meat melts right in your mouth, an excellent snack for a festive and not only a festive table.

Pork marinated in soy sauce

Now I want to tell you another interesting recipe for cooking boiled pork in the oven, it is very tasty, just like the previous dishes, the only difference is. That the cooking time is significantly increased, since this time the meat will marinate for a long time. Believe me, the time spent is worth it, the meat turns out with an unusual sweetish, very delicate flavor, I'm sure you haven't tried this yet.

Here we need the following ingredients:

• Meat - 1 kilogram;
• Soy sauce - half a glass;
• Parsnip - 1 piece;
• Ground pepper - 2 teaspoons;
• Carrots - 1 piece;
• Salt - to taste;
• Vodka - 2 glasses.

Just like in the recipe for the highest, the first thing we will do is wash and dry the meat, after which we will clean the carrots and cut them into cubes. Parsnips are also thoroughly washed and cut into layers, approximately, as we cut for frying.

Next, we will stuff the pork with carrots, in this recipe we will do it a little differently, not like in the previous one. We make punctures deep enough, for the entire length of the carrot bars (7 - 8 centimeters), along the length of the meat.

Now let's prepare the marinade, pour soy sauce into a deep bowl, add vodka and pepper there, mix everything well and add salt. Don’t worry about alcohol, after the pork is ready in the oven, you won’t feel it at all. Vodka along with soy sauce will make our meat very soft and tender.

Now we tie our bag well, while it is necessary to completely release all the air inside, so the meat will be completely covered with marinade on all sides, which will give us the opportunity not to turn it over every hour. Marinate with boiled pork for at least eight hours.

Calories: Not specified
Cooking time: Not indicated

Boiled pork is a piece of meat rubbed with spices, salt, mustard and baked in the oven. It's not just delicious, it's so delicious that you only need to cook boiled pork once, and it will certainly enter the list of your favorite dishes! At first glance, it seems that roasting meat is very troublesome and difficult, and it is much faster and easier to fry or cook meat with gravy. But it's not. Pork ham in foil in the oven according to this photo recipe is prepared as easy as shelling pears. All you need to do is rub the meat with spices, let it marinate and then bake. If everything is done correctly, then the boiled pork will turn out to be tender, fragrant, juicy, and you will spend a minimum of effort on preparing a delicious dish.

There are a lot of ham recipes. The meat is baked in dough or on a baking sheet, pre-boiled or marinated in brine for 2-3 days, stuffed with lard or vegetables. For the first time, we will choose the simplest recipe with a guaranteed result - we will cook it in foil. To make the meat soft, juicy and fragrant, it needs to be stuffed with garlic, grated with spices, mustard and kept for 10-12 hours in the refrigerator.

Most baked pork recipes use pork neck (a piece of meat from the neck of the carcass) or meat from the back. But, as experience and practice show, if you bake meat correctly, boiled pork will turn out delicious and juicy from any part of the carcass without a bone (last time we baked).

To prepare ham, we need:

- pork (fillet in this recipe) - 1 kg;
- garlic - 4-5 cloves;
- black peppercorns - 1 tsp;
- dried basil and ground paprika - half a teaspoon each;
- coarse table salt - 1 tsp. with a slide;
- spicy table mustard - 1 tbsp. l (or a little more);
baking foil.

Recipe with photo step by step:

The meat must be cleaned of all films, fat should be left. Wash the pork under cold water, pat dry.

We clean the garlic cloves from the husk, cut into plates (if the cloves are thin, then cut in half lengthwise). With this garlic we will stuff the meat.

Let's prepare a mixture of spices for boiled pork. It is better to grind black pepper in a mortar, it will be more fragrant and spicy.

Add dried basil (or other dried herbs) and ground red paprika to the chopped pepper. Once again, grind everything in a mortar.

Mix spices with salt. Salt for meat we use large, table salt. For a piece weighing about 1 kg. a teaspoon with a slide of coarse salt will go.

Pour chopped garlic into a mixture of spices and salt. Roll the slices in the aromatic mixture on all sides.

Now we take a knife with a thin sharp nose and make punctures all over the piece of meat. The depth is such that a plate of garlic enters. It is more convenient to stuff the meat like this: they pierced the pork and slightly deflected the knife to the side without removing it from the meat. They inserted the garlic, pushed it into the hole along the knife and pulled out the knife. The garlic will go into the meat and won't fall out.

After stuffing the meat, sprinkle it with salt and spices and begin to rub this mixture with our hands from all sides. You need to rub it thoroughly, as if massaging a piece of meat.

Squeeze mustard onto the meat from the tube (it is better to take spicy - it is more fragrant and tasty). We rub the meat with mustard, evenly distributing it throughout the piece. Cover the dishes with a lid or tighten with a film and put in the refrigerator for 10-12 hours (overnight).

Before taking the meat out of the refrigerator, turn on the oven, let it warm up to 220 degrees. Put the marinated meat on a piece of foil (on the matte side), cover with a second piece.

We connect the edges and bend them so that they can be wrapped 2-3 times. The seams must be hermetically sealed, otherwise the meat juice will flow through them and the boiled pork will turn out dry.

The envelope with the packed meat is carefully transferred to a baking sheet. Raise the corners of the envelope up. Pour 1-1.5 cm of water onto a baking sheet, put the meat in a hot oven. After half an hour, we lower the temperature to 200 degrees and bake the meat for another 1 hour. The cooking time is indicated for a piece weighing 1 kg, if the piece is larger, then for each kilogram we add another 30 minutes. During baking, the water from the baking sheet will evaporate, be sure to add it so that the baking sheet is not dry, otherwise the meat may burn.

We leave the finished boiled pork in the switched off oven to “reach”. It is already completely ready, but it is not recommended to get the meat right away, it needs to lie down, absorb the released juice. After about half an hour, we take out the boiled pork, unfold it and leave it to cool to room temperature. Then we shift it into a container, pour the gravy that formed during baking, put it in the refrigerator for several hours. Cut the cooled pork into thin slices. It turns out a great cold appetizer for any holiday or meat for sandwiches and sandwiches. If boiled pork is cooked as a hot dish, then we keep it in the turned off oven for about 15 minutes and serve it to the table with any side dish.

To cook homemade boiled pork, you will need a good piece of pork, preferably with fat, and a minimum set of spices. I marinate the neck for a day in brine, stuff it with garlic, and then bake it in the oven. Due to the long soaking, the meat will be well salted and absorb some of the moisture, which will prevent it from drying out in the oven. Boiled pork will turn out incomparable, incredibly juicy, with the aroma of spices and mustard. Delicious!

Total cooking time: 1 hour + 1 day marinating
Yield: 10 servings

Ingredients

• pork neck - 1 kg
• salt - 1 tbsp. l. with a slide
• water - 1 l
• black peppercorns - 10 pcs.
• allspice - 2 pcs.
• bay leaf - 1 pc.
• dry mustard powder - 2 tsp
• ground sweet paprika - 2 tsp
• garlic - 3 teeth
• dried rosemary - 1 tbsp. l.

Cooking

For baking, you need a kilogram of a whole neck (or pulp with a fatty layer). First I prepare the marinade. To do this, put 1 tablespoon of salt with a slide in a deep bowl, add bay leaf and rosemary. I also send black peppercorns and allspice there - so that they better reveal their taste, I crush them with a rolling pin through a log, a coarse grinding is obtained. You can add cloves, coriander, and other spices of your choice. Pour in 1 liter of boiling water and leave to cool completely.



I immerse the pork in cold brine. The water should completely cover the piece. I cover the top with a flat plate and send the pork to the refrigerator for 1 day.



When marinated, I take it out of the refrigerator and leave it for 2 hours at room temperature so that the meat in the brine warms up and the fibers “relax”. Peel the garlic and cut into thin and oblong slices. I take the pork out of the liquid and stuff it with garlic - it is most convenient to make deep cuts with a long and thin knife.



Sprinkle with sweet ground paprika and mustard powder. To make the layer thin, I sift the spices through a strainer directly onto the piece of meat. Parika will make boiled pork more appetizing and ruddy in appearance, and mustard will add a crust and aroma, dry the fat.



I put it on parchment. I preheat the oven to a maximum temperature of 250 degrees.



I put the baking sheet in a very hot oven for 5 minutes so that the meat grabs a crust and all the juices are sealed inside.

After exactly 5 minutes, I reduce the temperature to 160-180 degrees and bake for 1 hour. Keep in mind that the exact baking time depends on the size of the piece of meat. To make sure that it is ready, pierce the boiled pork with a knife - transparent and clean juice should flow out. If the juice is bloody, even a little, then the meat is not yet ready.

Homemade boiled pork should cool completely, first to room temperature, and then in the refrigerator for at least 3-4 hours, and preferably all night. If you still can’t wait to take a sample, then be sure to let the baked meat rest for 30 minutes so that the meat juices are distributed inside, and do not flow out when you cut the piece. Completely cooled boiled pork will cut better, it can be used to make sandwiches, it goes well with mustard, vegetables and fresh herbs. Enjoy your meal!

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