In addition, such an appetizer looks very nice on a plate with cold cuts along with bacon, ham and other delicacies. In addition to the undercut in the oven, you can cook boiled pork and lard in the oven using the recipe below.

Also, homemade oven-baked pork chop is an excellent alternative to store-bought sausage and smoked meats, and even despite the high calorie content of this snack, this is not a reason to refuse this most delicate, aromatic baked lard with layers of meat.

I hope my photos will tell you more about this wonderful snack.

Ingredients:

• Undercuts 1 kg.
• Onions 200-300 gr.
• Favorite spices 3-4 tsp.
• Garlic 3-4 cloves
• Mustard beans or other 2 tsp.
• Bay leaf 2-3 pcs.
• Salt to taste
• Sugar 2 tsp.

Preparation:

Wash the undercuts and wipe them dry with a paper napkin.

Cut the onion into large half rings and pour into a bowl where the onion will be marinated.

Add sugar and salt to the onion to taste. First, try the pork chop that you bought to taste; in most cases, it is sold already a little salted, so when preparing the marinade with salt, it is important not to overdo it.

Now we knead the onion with salt and sugar with our hands so that it releases as much juice as possible.

Prepare the spices.

Add all the spices and mustard to the mashed onion. Mix thoroughly.

And we transfer a piece of the underbelly into our marinade. Distribute the marinade evenly throughout the piece. Cover with a lid and place in the refrigerator for at least 12 hours.

After the specified time, we can begin cooking the undercut in the oven.

We take out a piece of lard from the marinade, carefully remove all the remnants of onion and garlic - they have already done their job.

Roll the undercut into a roll if you get a long piece. Next, we tie the roll with a thread, as tightly as possible, so that the finished lard turns out juicy, and as little juice as possible flows out of it. If you don't do this, the end result will be crackling :)

We place the roll from the undercut into the baking sleeve, fix the ends with clamps (they come with the sleeve), and place a fireproof mold.

We send the undercuts to bake in the oven at 200 degrees for 40-60 minutes, depending on the thickness of the piece.

As soon as you see a golden brown crust and clear juice, the undercut roll is ready!

We take our undercut out of the oven, cut the sleeve, and let it cool completely without removing the thread. Still with the threads, we send the undercut to the refrigerator, or to the balcony (in winter) so that it is preserved in a beautiful roll shape. If you remove the threads earlier, the entire structure will fall apart.

When the undercut “seizes” in the cold, you can remove the threads and not be afraid that the lard will lose its shape.

Baked pork is a very popular dish that is often prepared in many families. But at the same time, each housewife does it in her own way: the spices used, the cooking process, and the part of the pork that is baked are different. I love boiled pork made from pork chops - I like that it has both lard and a layer of meat. And I know how to cook pork chops so that it turns out beautiful and appetizing, tasty and juicy.

The most important thing is to buy a good piece of underbelly. Good means not only fresh, the size and appearance of the undercut are also of great importance. And the cooking process is also important: I always bake it in foil, first marinating it and frying it until golden in a frying pan.

All this is not so difficult, but there are some nuances at each stage. I will be happy to share with you how to bake an underling in the oven in foil so that it turns out really tasty.

Ingredients:

• 1 kg undercut;
• 4-5 cloves of garlic;
• 1 incomplete tablespoon of salt;
• 2 tsp pepper mixtures;
• vegetable oil for frying.

How to cook pork chops:

So, let's start by choosing a suitable piece for baking. We will cook the undercut in the oven, so it must be large enough in height and width so that the meat remains juicy when baked. It is desirable that the undercut has a beautiful shape, ideally rectangular, so that it can be easily cut later. Wherever you buy undercuts, in a store or at the market, do not hesitate, ask, choose - after all, you are a buyer, you have every right to take the piece that you need. Before cooking, rinse the meat thoroughly with cold water and pat dry with a paper towel.

The first stage of preparing undercherevka is marinating. We make several cross-shaped cuts on the surface (the number of cuts is equal to the number of cloves of garlic). And put garlic into these cuts. It is advisable that the cut be so deep that the garlic clove is completely hidden in it.

Add salt and a mixture of peppers to the undercut and distribute the spices over all surfaces of the piece, lightly rubbing them. And then we put the undercuts in a container with a lid and leave it in this form in the refrigerator for 6-8 hours, or overnight.

The second stage is frying the undercut. Before this, I advise you to tie the piece with a thread made from natural fibers so that the undercut retains its beautiful shape.

Then heat a frying pan with a small amount of vegetable oil and fry the undercut on both sides over high heat. Our task is to get a golden brown crust; for this we will need very little time: about 3 minutes on each side.

And we move on to the third, final stage of preparation. We put the underlinings in foil and pack them well to make a sort of envelope, without any gaps.

Place the undercuts in foil in a heat-resistant form and place in the oven, preheated to 200 degrees, for 70-80 minutes.

After the allotted time, take out the mold, unpack the foil and make sure that the undercut is ready: the meat has become soft, and when cut, clear meat juice flows out of it.

Carefully remove the thread from the underlining. Now you can either cool the meat and then cut it, or cut it and serve it right away, while still hot. It all depends on what role your undercut will play - a cold appetizer or a hot main course.

Podcherevok is a universal product from which you can prepare an interesting dish. Rolls made from it are quite capable of replacing sausage on the festive table. In our article we want to talk about how you can prepare an oven-baked underling. The best recipes will fill up the cookbooks of housewives, since many simply do not know what can be prepared from such a wonderful product.

Podcherevok baked with herbs and garlic: ingredients

Podcherevok baked in the oven is a delicious dish worthy of being on our daily menu. The product can be prepared in different ways. A recipe using garlic and herbs is especially popular among housewives. To prepare the dish we will need the following products:

1. A kilogram of pork belly.
2. A head of large garlic.
3. Dried thyme and basil - one teaspoon each.
4. Ground pepper - 1.5 tsp.
5. Salt.
6. Ground sweet paprika - ½ tsp.
7. A few bay leaves.
8. Container with lid.
9. Foil for baking.

Cooking undercut with garlic and herbs

Baking underlings in the oven is a feasible task even for an inexperienced cook. Before starting cooking, the meat product must be rinsed well in warm water, paying close attention to the skin. There should be no straw left on it. After this, wipe the undercuts dry and prepare a mixture of spices (thyme, paprika, basil and black pepper). By the way, the composition and amount of spices can be changed at your discretion.

Cut large cloves of garlic lengthwise into several pieces and mix with spices. In the undercut, carefully make cuts into which we insert pieces of garlic. In this way we stuff all the meat, and rub it with spices and salt on top. We transfer the undercuts into a container, close it tightly with a lid and put it in the refrigerator for several hours. After time has passed, we take out the meat and wrap it in foil for baking, adding a bay leaf. The edges of the foil must be carefully folded so that the liquid does not leak out. Now all that remains is to bake the undercut in the oven at 180 degrees. The cooking process takes approximately one and a half hours. The finished dish can be left to brew with the oven turned off for another twenty minutes. Next, cut the meat into thin slices and serve with any side dish or as an independent snack. Podcherevok baked in foil in the oven turns out incredibly tasty and tender.

Boiled undercut: ingredients

We would like to offer one more recipe for undercook baked in the oven. Its peculiarity is that the meat must first be boiled. To prepare this dish we will need:

1. Pork chop - 0.7 kg.
2. Soy sauce - 2 tablespoons.
3. Bay leaf.
4. Black pepper (peas).
5. Onion peel.
6. Ground pepper.
7. Three cloves of garlic.
8. One onion.
9. One carrot.

Recipe

How to deliciously cook underlings baked in the oven? There are quite a lot of recipes, and they are all somewhat similar. The difference lies in the use of different spices and additives, giving the dishes new flavors.

Place the pan on the stove and bring its contents to a boil. We must remember that we cook one part of the meat for twenty minutes, and then turn it over and let the other half boil. Cook the meat over low heat.

After this, we take out the undercut, peel it and place it on food foil. Rub the meat with crushed garlic and ground pepper, add bay leaf, pour soy sauce on top. Now we wrap the foil with the underline into foil in the form of candy. Preheat the stove to 180 degrees.

Transfer the meat to a heat-resistant form and bake the undercut in the oven. Its cooking time depends on the thickness. On average, the dish is baked for about an hour and a half.

Pickled undercut

Pickled undercut is very tasty. To prepare it we will need:

1. Liter of water.
2. Five spoons of salt.
3. Bay leaf.
4. Two handfuls of onion peels.
5. Black and allspice pepper.

This type of underlining is called Ukrainian. To prepare it you will need brine. It is done quite simply. Wash the onion peels in water. Pour water into the pan; there should be enough water to completely cover the piece of meat. Place the dishes on the fire and bring the contents to a boil. We put the undercuts into the pan only after the liquid has boiled and cook for twenty minutes. The meat must be cooked over low heat.

After time has passed, turn off the gas and let the undercut cool directly in the brine. Then we take it out, stuff it with garlic and rub it with paprika, allspice and black pepper, adding a bay leaf. Now wrap the meat in foil and bake the undercut in the oven for an hour. Then turn off the heat and let the dish finish in a closed cabinet. After this, we take out the finished meat and put it in the freezer for storage until later use.

Podcherevka roll

To prepare an undercut roll in the oven we will need:

1. Pork chop - 2 kg.
2. Bulgarian sweet pepper - 2-3 pcs.
3. Garlic - 3 cloves.
4. Ground bay leaf.
5. Parsley (fresh).
6. Spices to taste.
7. Cumin - ½ tsp.
8. A mixture of different peppers - one tsp.
9. Salt.

You should start preparing the dish by thoroughly washing the underbelly. After this procedure, soak it overnight in cool brine. In the morning, dry the meat with napkins and rub with a mixture of peppers, bay leaves, cumin and other spices.

Next, wash the bell pepper, remove the seeds, and cut into strips. Place chopped garlic and pepper on the undercut, then roll it into a roll and wrap it with thread. Next, wrap the meat in foil and bake in the oven. At 150 degrees the dish will cook for up to three hours. After this, the foil can be unrolled and baked for some more time until a golden brown crust forms. Cut the cooled podcherevka roll, baked in the oven, into thin pieces and place on a serving platter. Decorate the meat with fresh herbs and serve.

Roll from undercherevka in the sleeve

The undercherevka roll bakes perfectly in the sleeve. At the same time, the dish turns out incredibly juicy and tender. To prepare it we will need:

1. Kilogram underline.
2. A tablespoon of salt.
3. Four cloves of garlic.
4. Pepper mixture - 2 tsp.

To prepare the roll, you should choose a not too thick undercut, which can be rolled up later. Wash the meat thoroughly and dry it with paper towels.

We pass the garlic through a press and rub the undercuts with it on all sides. Next, salt and pepper it, adding your favorite spices and seasonings to taste. Very often housewives like to use Provençal herbs; they are incredibly good for such a dish. Next, roll the meat very tightly into a roll and tie it well with thread. We place the undercut in the sleeve and tie its edges tightly. Place the roll in the oven to bake. At a temperature of 220 degrees, the dish is cooked for about thirty minutes, after which the temperature must be reduced to 150 degrees and baked for about another hour.

Take the finished roll out of the sleeve and let it cool.

Roll with prunes from undercherevka

To prepare the dish you will need:

1. A kilogram of pork chop.
2. One carrot.
3. One hundred grams of prunes.
4. Mustard - 10 g.
5. A teaspoon of pepper mixture.
6. Nutmeg.
7. A teaspoon of paprika.
8. Five cloves of garlic.
9. Salt.
10. Coriander.

We wash the undercuts very thoroughly, paying special attention to the skin. Dry the meat with paper towels. Prepare the prunes by pouring boiling water over them. We pass the garlic through a press, after which we rub the meat with it, adding all the herbs, salt and spices.

Finely chop the carrots and prunes and mix. Apply the resulting filling to the meat, then roll it into a tight roll and tie it with thread. We wrap the undercuts in foil and bake them in the oven. Cooking at 200 degrees takes about an hour. Serve the finished dish by cutting the meat into thin pieces.

Instead of an afterword

You can prepare excellent meat dishes from the undercut. Using a variety of recipes, you can choose the option you like best. Baked rolls with filling are especially good. This dish can become a decoration for a holiday table. To prepare undercherevka, you can use not only different spices and herbs, but also fillings.

Mushrooms, herbs, cheese, prunes, dried apricots and many other products go well with meat, so you always have the opportunity to experiment and get new tastes. We hope that our recipes will help you master the preparation of new dishes. As you can see, baking underlings in the oven is quite simple.

Calories: Not specified
Cooking time: Not indicated

Podcherevok is lard with layers of meat. Podcherevok is prepared in different ways: salted, boiled, baked in the oven.

Cook this undercook in the oven and you will give up store-bought. It turns out very tasty, and if you compare it with store-bought, it’s also cheaper. Podcherevok baked in the oven is an excellent substitute; it does not contain any preservatives or harmful additives. A sandwich with such meat turns out delicious.

This recipe is very easy to prepare and takes very little time. After all, while the undercook is cooking in the oven, you can start preparing other dishes. And this is very important, because a woman, in addition to the kitchen, should also take care of herself.

To prepare this dish, choose undercuts with meat layers, it will be even tastier.

Podcherevok baked in the oven - meat recipe of the day.

Ingredients:
- undercuts - 0.8 - 1 kg;
- garlic - 2 cloves;
- salt - 1 tsp;
- mixture of peppers - 1 tsp;
- baking foil.

Recipe with photos step by step:

Before baking the undercuts in the oven according to the recipe, wash them well. Peel the garlic and cut into slices. Mix salt with a mixture of peppers and garlic.
Make cuts and stuff the undercuts with garlic. The most convenient way to do this is to make an incision with a sharp knife, then, without sticking the knife out of the meat, insert the garlic.

Rub the garlic-stuffed undercuts with salt and a mixture of peppers. Rub in the spices well, don't just sprinkle them on.
You can take any spices you like, experiment with them.

The prepared undercut can be left to marinate for several hours, so it will have a richer taste. But you can bake it in the oven right away.
Lay out the foil, place the undercut on it and wrap it carefully.

Place the underlings wrapped in foil in a cold oven and set the temperature to 180 degrees. Cook for 1 hour 30 minutes. Then turn off the oven and do not open it for 30 minutes.

Carefully open the foil and let the undercut cool.

Then wrap the finished oven-baked undercut in parchment paper and put it in the freezer for 2-3 hours.
We take the undercut out of the refrigerator and cut it into pieces.

It turns out very tasty and aromatic! Suitable as a meat snack for a meal, or just for lunch as an addition to a side dish.




Store the underling baked in the oven using this recipe in the refrigerator.

Podcherevok, baked in the oven in foil and then cooled, is an excellent cold appetizer. Good undercut and hot. It can be served with fresh vegetable salads or mashed potatoes. A hint for those who don’t know exactly what an underline is. Podcherevok is meat with lard from the lower belly of a pig.

Products:

Undercuts - 600 g;

Salt - 1/3 tablespoon;

Garlic 5 cloves;

Black pepper - 1/3 tsp;

Spices for meat dishes - 1 tsp.

Time: preparation - 6-12 hours, cooking - 1 hour 10 minutes.

Servings: 4.

Cooking process:

To prepare a delicious snack from undercut, we need meat with layers of fat, i.e. the undercut itself, baking foil and spices. Garlic and salt are required, and spices can be taken ready for meat, adding freshly ground black pepper. You can create your own mixture of your favorite spices. This can be coriander, basil, turmeric, paprika, black and allspice, ground nutmeg, cinnamon, etc.

We scrape the undercut from the skin side, wash it, and dry it with a paper towel. Peel the garlic cloves and cut them into slices. Use a knife to make holes in a piece of undercut, pushing garlic cloves into these holes.

Sprinkle the undercuts with salt and ground black pepper, rubbing the salt and pepper into the piece of meat with your hands.

Add the spice mixture. It takes time for the undercut to be saturated with spices and to become aromatic and tasty. Place the undercuts in a bowl, cover tightly with a lid, and place in the refrigerator for several hours. Ideally, leave the undercuts in the refrigerator overnight.

In the morning, we take the pickled chicken out of the refrigerator and start baking it in foil. Place the underlining on the edge of the foil.

Cover the undercut with the other end of the foil.

We pinch the ends of the foil on all sides tightly so that there are no gaps. To prevent melted fat and juice from leaking out during baking, raise the sides of the closed edges of the foil. The result was a closed boat.

Place the undercut, wrapped in foil, on a baking sheet or frying pan, and place the baking sheet in the preheated oven.

Bake the undercut in the oven at t = +190 °C for 1 hour. Then cut the foil on top, unfold the edges, and open the top part of the undercut. In this form, we continue to bake the undercut for 15 minutes, and if the oven is equipped with a grill, then put it under the grill for 10 minutes.

We take out the baked undercut from the oven. You can wait for the undercut to cool, but it’s so fragrant that it’s hard to resist.

Cut the undercut and enjoy.