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What kind of meat for boiled pork. Pork recipes: with prunes, baked, homemade and fried

25.10.2019

Let's see what we need for this.

Ingredients:

meat - 800-1000 grams.

For brine:

water - 1 liter;
bay leaf - 2 pieces;
a pinch of coriander;
black peppercorns - 7-8 pieces;
salt - 2-3 teaspoons.

For grating meat:

spices for pork;
garlic - 5-6 cloves.

Juicy homemade boiled pork. Step by step recipe

To prepare the boiled pork brine, you need to boil one liter of water.

V boiled water add salt, black peppercorns, coriander, bay leaf and mix everything well (mix thoroughly so that all the salt dissolves in water).
When the salt is completely dissolved in water, then we leave the brine at room temperature until it cools completely.
To prepare boiled pork, take the neck of pork weighing about one kilogram.

Tip: You can also use a ham of pork. It is only desirable that the meat for boiled pork was fresh, and not frozen. During defrosting, the meat loses its juiciness and taste.

We take a deep container (in my case, it is a glass bowl), put the pork meat into it and fill it with cooled brine.
Cover the container with meat in brine with cling film.
We send the pork to marinate in the refrigerator for at least 3-4 hours (but it is very good to leave the meat to marinate overnight, then it will be well saturated with brine and will be juicier and more tender).
After this time, we take out the meat from the marinade and dry it with paper napkins (this moment should not be missed: because it is very important for boiled pork to remove excess moisture from the meat).
Peel the garlic, wash and cut into slices (if you are a fan of very spicy food, then take a little more garlic).
We will stuff a temptingly appetizing, pickled piece of meat with garlic. To do this, make cuts over the entire surface of the meat with a sharp knife and insert the garlic there.
In a small container, combine a little salt, ground black pepper and mix well.
Already pickled, with garlic, rub the neck of the pork with salt and pepper.
And the last stage - we rub the meat with spices (you can use the spices for grating the pork that you have, or those that you prefer the most. Ready-made spices for pork can be bought in any supermarket). Rub with spices to taste.
Put the boiled pork in a baking bag (before sending the meat to the oven, pierce the bag in several places) and bake it preheated to 180 degrees gas oven for about 1 hour 15 minutes, and then cut the bag and bake the meat for another 15 minutes without the bag, so that it is browned.

Tip: you can also bake pork not in a bag, but in foil. But as for me, the pork cooked in a bag turns out to be much tastier and juicier. The baking time, however, depends on your oven. The readiness of the boiled pork can be checked by piercing it with a toothpick: if clear juice is released, then the meat is ready.

Transfer the hot boiled pork to a plate and leave to cool at room temperature. Put the cooled boiled pork in the refrigerator until it cools completely.

Best served with homemade boiled pork from pork meat to the table cold. The aroma of the meat is so amazing that it makes your mouth water. Juicy baked pork cooked in the oven will appeal to everyone: from small to large !!! A sandwich with homemade boiled pork and fresh herbs is divinely delicious. Try to cook - and you will see for yourself.

"I love to cook" wishes you bon appetite !!! Check back often, we have many more very cool recipes for incredibly delicious dishes.

Boiled pork is one of the most popular dishes in Ukrainian, Moldovan and Russian cuisines. The word "boiled pork" itself has Slavic roots, and earlier it had the pronunciation of "pork boiled", which meant "dry", "smoke".

AROMATIC BUZHENINA

The dish in question will perfectly decorate any festive table... The appetizing tender meat will surely please everyone who tastes this wonderful treat. We also offer you one of the options for making an amazing aromatic boiled pork.

To prepare a fragrant boiled pork, you will need: pork (pulp) - 1 kg kvass - 500 ml onions - 1 pc. garlic - 2-3 cloves bay leaf - 3 pcs. dried lemon balm - 10 g ground black pepper salt How to prepare aromatic boiled pork: 1. Wash and dry the meat. 2. Garlic and onion peel, cut into thin strips. 3. Using a thin knife, make cuts in the meat and stuff it with pieces of onion and garlic. 4. Season the pork with salt and pepper to taste and transfer to a deep saucepan. Pour with kvass, add bay leaf and lemon balm. Marinate for 1.5-2 hours. 5. After 2 hours, transfer the meat to a deep baking dish and place in the oven. 6. Bake for 2.5-3 hours, remembering to pour the boiled pork with marinade every 10-15 minutes. During the cooking process, you can replace dried lemon balm with mint or add any spices of your choice. The boiled pork should be cooled and cut into slices before serving. Serving boiled pork with horseradish, mustard or vinegar on herbs can be considered traditional. However, you can suggest other options as well. For example, serve your culinary creation with Caesar salad or sliced fresh vegetables. Bon Appetit to you and your guests!

Material belongs to the site 1001eda.com Author of the recipe Marina Sayenko

PORK BUZHENIN

It is known that boiled pork is our dish. However, it was previously dried and smoked. The meat was taken, mainly pork. The type of meat has remained the same, but the cooking method has changed. How to make pork pork today? To prepare pork pork you will need: pork (part of the ham without bone) - 500-1200 g bay leaf - 2-3 pcs. garlic - 2 cloves salt ground pepper red ground black pepper Method of cooking pork pork: Put the washed meat in a deep bowl (the meat should be ¾ in height in the form), salt, pepper, sprinkle with chopped bay leaves and slices of chopped garlic. Fill the meat halfway with water. Fold the parchment paper in half, moisten the inside with water and wrap the meat in it so that the edges lie in the mold. Place the boiled pork in an oven preheated to 150 degrees and bake for 2-2.5 hours (the time depends on the weight of the meat). When the water has completely evaporated during baking, add water. Remove the cooked meat from the oven and let it cool without removing the paper. Pork should be served only the next day.

Material belongs to the site 1001eda.com The author of the recipe Nadezhda Buturlakina

BUZHENIN IN THE "SLEEVE"

The baking sleeve is no longer a novelty in our time. In the sleeve, the meat is baked in its own juice, so it turns out to be more juicy. Ingredients for boiled pork in the sleeve: meat - 1.5 kg water - 1 liter salt - 2-3 tablespoons bay leaf - 5 pcs. allspice peas black peas mustard in kernels thyme tarragon seasoning Method of cooking boiled pork in the sleeve: Make a few holes in the meat with a toothpick. Pour water into a saucepan, add salt, bay leaf. Put the meat in the chilled brine and put it in the refrigerator for 5-7 hours. Sprinkle the pickled meat with garlic, transfer to a roasting sleeve, add thyme, bay leaf, crushed black pepper, allspice, mustard seeds, seasoning, extragon, then mix thoroughly. Transfer the meat to an oven preheated to 200 degrees C and bake for about 50-60 minutes. Before serving, the meat is best cooled and cut into pieces. Bon Appetit!

Material belongs to the site 1001еdа.сom. The author of the recipe is Nadezhda Orekhova

FRAGRANT BURGEN IN THE Dough

BUZHENIN IN FOIL

BUZHENIN IN AEROGRILL

You will not surprise anyone with an airfryer in our new century. And cooks, and soars, and makes boiled pork. To prepare boiled pork in an airfryer, take: pork (neck) - 1 kg honey - 1.5 tablespoons olive oil - 1.5 tablespoons Seasoning: a mixture of four peppers - 1.5 tablespoons Method of cooking boiled pork in an airfryer: Mix honey for the marinade , seasoning, oil. Rinse the meat, dry it and spread it with marinade, pepper, cover cling film and refrigerate for 3 hours. After that, wrap the meat in foil and bake in the airfryer for 1 hour at 180 degrees. Cool the cooked pork in foil, then unfold and cut into thin slices on a serving dish. Bon Appetit!

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

To get the perfect result, consider the general points:

the meat should not be frozen or steamed. Ideal - fresh, chilled;
it is better to take a piece from a ham, neck or back. Some people like carb, but this is for those who prefer drier meat;
sometimes, achieving a golden crust on the baked meat, the hostesses dry the piece in the oven. To prevent this from happening, you need to send it to a very preheated oven so that it immediately "grabs". You can also fry for a couple of minutes over high heat in a pan on both sides and then put in the oven;
the finished boiled pork will be much denser, it will not crumble when cutting, if you put it under a little pressure until it cools down.

Classic pork pork at home in the oven

Traditional classic boiled pork is natural product, which undergoes only heat treatment in the oven or a piece wrapped in parchment in a broth. It is usually a little dry because it contains little water. According to the GOST adopted in the USSR, a third of the weight of pork after cooking disappeared along with moisture, and this was the norm. Classic boiled pork may seem a little undersalted and bland as it is not soaked in the marinade. And yet it is beautiful precisely for its naturalness and pronounced meaty taste.

For a classic boiled pork, you need a good piece of pork with a small layer of fat, a little pepper and salt (salt is taken at the rate of a spoon per kilogram), as well as bay leaves, coriander, oregano, thyme and rosemary can be used. Garlic, cut into wedges, is required.

The meat should be stuffed with garlic, pepper, salt, sprinkled with spices and left in the cold for half a day.

Ideally, the classic boiled pork is baked in a simple steep dough, but in modern conditions it is cooked in foil. Having laid a piece with spices in several layers of foil, the meat is baked and served chilled.

Home-style boiled pork in brine

This is the most time consuming recipe, but the results are worth the effort. The calculation of the ingredients is given for a 3 kg piece of meat. It needs to be washed and dried.

The brine is made from a liter of water and 65 g of salt. Pour the meat with this brine so that it is completely under water.

The second brine is similar in composition to a marinade; for it, half a liter of water must be boiled with black and allspice peas, spicy herbs and bay leaves. Pour the cooled brine into a bowl with meat and leave in a cool place for five days.

It is important here that the initial weight of the meat by the end of soaking becomes one third more. If the meat has not absorbed the liquid, pump in the required amount of marinade with a syringe. Weigh the piece again - from the initial 3 kg, it should become heavier per kilogram. Make several punctures in the meat and stuff a piece of chopped garlic and carrots in black pepper through them.

Now is the time to bake the boiled pork. To do this, mix any spices you like with herbs and roll the meat in them. Then just put on a baking sheet, put in the oven, which is barely heated to 60 degrees, for half an hour. After that, increase the heat to 80 degrees and bake for another half hour. Finally, after adding heat to 110, keep it on for a couple more hours.

The finished meat must be cooled and held under pressure.

In mustard marinade

Delicious home-style boiled pork is obtained if you cook meat in mustard. Lash a kilogram piece with garlic, grate the top and sides with marinade - cook it by mixing two tablespoons of ready-made store mustard, two tablespoons vegetable oil, salt, dry basil, black pepper, oregano. Put the meat prepared for heat treatment in a piece of foil or in a bag, send it to a cold place to marinate, and only then bake it.

Pork pork baked in foil

It is not necessary to soak it in advance. In any closed way (including in a sleeve or parchment tied with threads), boiled pork can be cooked after dry pickling.

Products:

a pound or more good meat with fat;
a couple of large teeth of garlic;
freshly ground black pepper;
Bay leaf;
salt.

Some people like to add cloves - this is optional.

Let's prepare boiled pork in foil:

Make longitudinal punctures through the meat with a thin knife.
In each of them, carefully add garlic, sliced in longitudinal pieces, pieces of lavrushka, pepper. For a nice look, you can also stick carrot sticks, as well as some greenery.
Make small cuts on top of the meat and sprinkle them with salt, pepper, insert the slices of garlic and bay leaf.
Place a sheet of foil with the mirror side on the table and lay the stuffed meat on it. Wrap and leave to infuse and saturate with the aroma of spices and seasonings.
Preheat the oven to 180 degrees and place a baking sheet with a rolled-up bar of boiled pork. To prevent the meat from burning at the bottom, pour in a centimeter of water.
After about an hour, the boiled pork is ready.

Sleeve baking recipe

The meat in the sleeve is cooked in the same way. A piece packed and treated with spices is placed in a sleeve, then it must be tied well and sent to bake. If you like natural meat, then, taking it out of the sleeve, just put it under a small press to cool. Then cut into slices. If you want a beautiful crust, then you can brown the top of the piece to a bronze hue by cutting the bag shortly before being ready.

Cooking boiled pork pork

By the way, the same simple way of making home-style aromatic boiled pork can also be used when boiling meat in water. The taste is amazingly natural. To do this, spread a large piece of parchment paper, lay the stuffed pork with garlic, lavrushka and pepper on it, wrap the parchment well and tie it tightly with threads. Then dip in salted boiling water and cook until tender - about an hour and a half, depending on the mass.

Get it out, let it flow around, put it in the cold under oppression. Unfold before use. A delicious, aromatic, natural dish is ready!

How to cook boiled pork in a slow cooker?

Pork in a slow cooker is prepared quite simply, and it tastes better than any store-bought meat product.

For cooking you will need:

one and a half kg of pork;
a mixture of spices - a teaspoon of marjoram, mustard powder, half a tsp. black, red and paprika pepper;
marinade for boiled pork - 2 liters of water, salt to taste, allspice peas, a couple of laurel leaves, 3 cloves of garlic.

Technology:

Boil the marinade, cool. Put meat in it and keep it for three days, if the piece is large, for a small one - it will take less time.
Turning the meat periodically, watch to absorb the liquid. It is better to stuff a large piece with a syringe.
Get the salted meat, dry it and roll in a mixture of seasonings and spices. Set aside for another couple of hours.
Put a piece in a slow cooker and cook on a simmer for two hours.

In the summer, when the house is home bread kvass, we recommend to cook juicy aromatic pork on kvass. It will require a kilogram piece of meat, lightly covered with lard, as well as an onion, ground pepper, a few cloves of garlic, salt and, of course, real homemade kvass... No store drinks are needed, only pure bread - white or on rye crusts. It needs about half a liter.

Marinate the meat for a couple of days in kvass brine. To do this, place a piece in a clean dish, spread onion sliced into rings, bay leaves, cloves on it, pepper, salt and refrigerate.

After a couple of days, take out the meat, dry it with a towel, cut the fat on top for beauty, grate it with crushed or crushed garlic with salt.

In a preheated oven, put a baking sheet or a form in which the meat is laid, along the edges you can place stuffed and slightly salted potatoes. Pour over the rest of the marinade and cover with foil.

The first 40 minutes the meat is cooked closed, then open it for 10 minutes and bake until golden brown.

Spicy recipe for roasting meat

Usually boiled pork is baked with numerous spices and certainly with garlic. There is no garlic aroma in the variant below. Prunes give a special piquant taste to boiled pork. In addition to one and a half kilograms of pork, 250 g of pitted prunes, salt, pepper and a spoonful of coriander, we do not add anything else. And the dish is prepared pretty quickly.

Cut a piece of pork crosswise along. Scald the prunes, cut them into strips, stuff the cuts in the meat with them. Sprinkle the pork on top with salt and pepper, and at the very last moment roll in coriander seeds. Wrap a piece in foil, put in the refrigerator overnight. Bake the next day.

How much to bake pork boiled pork? Roasting time is taken per kilogram raw meat- 1 hour on medium oven heat.

The pork turns out to be tender, with a perceptible aroma of smoke from prunes and a piquant sweetness of taste.

It's hard to imagine a family dinner without meat. One of the simplest ways to prepare it is boiled pork. Any meat can be used for it. But traditionally, the pork pork is considered the most delicious.

Ready-made boiled pork can be purchased on store shelves. But she can never compare with the fragrant and juicy boiled pork cooked at home.

Pork selection

As a rule, for the preparation of boiled pork, they buy a ham, a back part or a neck. Pork neck with small layers of fat works well. It is worth giving preference fresh meat, not paired, and not frozen.

This is one of the main factors affecting the taste of boiled pork. The piece should be large, that is, at least one kilogram, and ideally one and a half to two kilograms. It will marinate and bake well.

Features of the preparation and cooking of boiled pork

For the preparation of boiled pork, meat is prepared in various ways.

Previously, boiled pork was baked in the oven without foil, but now it is used more and more often. It keeps the pork juicy, it is advisable to use at least three to four layers. In addition to foil, you can use a sleeve for baking, it also gives the meat juiciness, but there must be free space in the sleeve so that it does not burst.

If the boiled pork is baked in the old fashioned way simply on a baking sheet in the oven, then it is advisable to pour a little water on the bottom of the baking container.

The cooking time for boiled pork in the oven depends on the size of the piece, the type of meat and the characteristics of the oven. Usually the cooking time varies from one and a half to four hours. And the temperature is from one hundred and eighty to two hundred degrees.

To check the readiness of the boiled pork, you need to slightly pierce the meat. If pinkish or grayish juice begins to stand out, then the boiled pork can be removed from the oven. If the juice is reddish, then it is not ready yet.

Home-made pork pork

First recipe

Ingredients	Quantity
pork -	piece (about two kilograms)
garlic -	1 head
onion -	two pieces
Bay leaf -	four pieces
peppercorns -	ten pieces
Carnation -	three jokes
red dry wine -	one and a half liters
salt -	25 g
Cooking time: 180 minutes	Calorie content per 100 grams: 300 Kcal

Cut the onion into strips or half rings;
Cut a few cloves of garlic into several pieces;
Lightly crush the pepper and cloves, chop the bay leaf;
Pour red wine into a container, add salt, spices, garlic and onions;
Place a piece of pork there. We leave in the refrigerator for a day;
Before baking, the meat must be removed from the marinade and dried. Do not pour out the marinade;
We heat the oven to a temperature of two hundred and ten degrees;
We make cuts in the pork and insert the garlic slices into it. You can also insert pieces of bacon;
Put wooden sticks on the bottom of the baking dish and pour the marinade. Put a piece on top;
We bake for twenty minutes at a temperature of two hundred and ten degrees, then we reduce to one hundred and seventy. We bake boiled pork at this temperature for about two and a half hours;
During baking, it must be watered with the remaining marinade;
After the specified time, check the meat for readiness by piercing it with a knife in the thickest place. Colorless juice indicates that the meat is done.

- this recipe is just a godsend when you need to whip up something.

Second recipe

Ingredients:

pork - one kilogram;
sea salt, pepper;
garlic - a few cloves;
kefir;
Provencal herbs;
vegetable oil.

Grate the meat with pepper, sea salt and Provencal herbs... Make cuts in the pork and insert the garlic cloves into it. Pour kefir over the meat and leave overnight;
In the morning, remove the pork from the marinade and dry it;
Heat oil in a pan, fry a piece of meat on all sides;
This boiled pork can be cooked both in a sleeve and in foil. Preheat the oven to one hundred and eighty degrees. Put the meat on a baking sheet and pour in a little water. We put in the oven for one hour.

Pork boiled pork with ginger in foil

Ingredients:

pork - one kilogram;
garlic - four to five cloves;
rosemary - one teaspoon;
fresh ginger;
salt pepper.

Cooking time - 2 hours (12 hours for pickling).

Calorie content per hundred grams - from 300 to 800 kilocalories, depending on the fat content of the meat.

The ginger root must be peeled and grated. You should get about three teaspoons;
Finely chop the garlic or chop it with a garlic press. Mix garlic, rosemary and grated ginger;
Grate pork with salt and pepper, and grease with the resulting mixture on top;
Put the meat in a plastic bag and put it in the refrigerator overnight;
Wrap the pork in several layers of foil before baking;
Preheat the oven to two hundred degrees, put the pork on a baking sheet, add a little water and send to the oven for one hour.

How to bake meat up your sleeve

Ingredients:

pork neck - one kilogram;
red pepper - one teaspoon;
bay leaf - three pieces;
salt pepper.

Cooking time - 2 hours (day for pickling).

Calorie content per hundred grams - from 300 to 800 kilocalories, depending on the fat content of the meat.

To prepare the marinade, pour water into the container. Add salt, one tablespoon of salt per liter of water. Put peppercorns and bay leaves there. If desired, you can add coriander, cloves. After boiling, boil the marinade for six to seven minutes. Now it needs to be cooled;
Put the meat in the marinade and leave in the cold for a day;
After a day, we take out the pork, rub it with spices;
Put the pork neck in the baking sleeve, place it in the pan and put it in the oven for an hour. Previously, it must be warmed up to a temperature of one hundred and ninety degrees.

Multicooker pork recipe

Ingredients:

pork - one kilogram;
garlic - one head;
mustard - two tablespoons;
salt, spices.

Cooking time - 3 hours.

Calorie content per hundred grams - from 300 to 800 kilocalories, depending on the fat content of the meat.

First you need to make a garlic and mustard sauce. Chop the cloves of garlic with a knife or garlic press, you can grate. We place the garlic in a container, add pepper and mustard there. You can add a little salt;
Rinse the meat and dry well;
Spread one third of the garlic and mustard mixture on a large sheet of foil. We put a piece on it. With a silicone brush, you need to smear the pork on all sides;
Wrap the meat tightly in foil. The edges of the foil should be on top, otherwise all the juice will flow into the multicooker porridge;
Put the pork in a bowl. Now you need to select the "Multipovar" program and set the temperature to one hundred and twenty degrees. We choose the cooking time for two hours;
The meat in the multicooker will turn out juicy and bake well. Do not take out the cooked pork immediately after cooking. After the end of the program, turn off the "Warm-up" mode and leave the boiled pork for several hours.

We bake pork in the microwave

Ingredients:

pork - one kilogram;
bay leaf - eight pieces;
salt, spices;
boiling water - fifty milliliters;
sunflower oil.

Cooking time - 2 hours.

Calorie content per hundred grams - from 300 to 800 kilocalories, depending on the fat content of the meat.

Rinse and dry the pork. Make cuts on the meat with a knife and stuff with garlic cloves. Grate a piece of meat with spices, salt and leave for an hour;
To warm sunflower oil in a pan and fry a piece of meat;
V glassware put a bay leaf for the microwave and pour in water;
Place a piece in a container, close the lid and cook for twenty minutes at maximum power;
Then turn the piece over and cook for another twenty minutes. Leave the pork pork under the lid until it cools completely.

Useful tricks

When baking meat without sleeves or foil, you need to put it so that the fatty spot is on top.

To prevent boiled pork from burnt underneath, you can put it under non-wooden sticks.

If the meat is baked in foil, then after it is ready, you need to hold it in foil in the oven off for another ten minutes

So that the pork pork does not turn out dry, before putting it in the oven, you need to warm it up well.

You can pre-fry the meat a little in a pan before sending it to the oven so that the meat fibers are a little baked and the juice does not leak out.

2017-12-02

Hello my dear readers! So the countdown began - a month later New Year, and then Christmas is just a stone's throw away. Only thoughts about preparing for the holidays come into my head. Culinary - including. Today our program includes homemade boiled pork.

Grandchildren and children will come, dear relatives will look at the "light", carol singers will descend. And everyone needs to be fed. A large piece of meat is always a good solution. With a minimum of effort and time spent on manufacturing, we will always have in our arsenal hearty food for several days, which can be served at any time of the day (checked!).

Another indisputable advantage of pork pork is that it can first be served as a hot dish, and then as cold appetizer... She is a miracle, how good she is in any form!

Pork: which part of the pork is used

Boiled pork has long been a tradition to cook from the back pork leg... This meat is not the softest in a pig. Pork is made from pork shoulder, necks, loins - you just need to select the necessary cooking technology for the meat of different cuts, including the temperature regime.

If you nevertheless decide to make boiled pork traditionally from pork ham, then pay attention to such details. A pork hind leg without a bone from the inside looks something like this.

I don’t know exactly how your butcher parses the meat, but I advise you not to take a nice, almost rectangular flat piece for the boiled pork (it is located in the outer part of the back leg - in the American “outside” technology). This piece looks very nice, you can cut it into even pieces. He has one drawback - rather dry for boiled pork. I strongly advise against taking it!

Other pieces of this pork cut are quite suitable for cooking boiled pork in any way. They are located on the inside and side of the rear leg. In American terminology, they are named "outsid" and "knuckle", respectively. Here in the photo, respectively, from left to right of you, the outer, lateral and inner parts of the hind leg, so that you are guided in appearance.

Pork rump is very good for making boiled pork at home - its meat is distinguished by its special tenderness and expressive taste. It is located immediately after the end of the loin and extends right up to the pork tail.

The rump can be "calculated" by the characteristic pattern on its inner side - in the center the meat is darker, with thin veins, and around there are muscles of a lighter, pink color.

Pork neck boiled pork is delicious. Preference should be given to a not too oily, but not entirely "skinny" neck.
When preparing boiled pork from other parts of the pork carcass, there is always a risk of overdrying the meat. The fatty layers of the pork neck "insure" the boiled pork - it practically does not threaten overdrying, it always turns out juicy. Of course, you can spoil any meat, but we will not do this?

The pork shoulder is also a very suitable part - checked! Boneless loin makes boiled pork magic taste.
But only on condition that it is baked at a low temperature. The most important thing when choosing meat for boiled pork is to be guided by my tips and your preferences.

Here is a photo. It says “not our way”, but everything is clear. Any part of the boneless loin shown in the picture will work for us!

Pork pork marinade

The marinade is based on water, natural grape wine, kvass, orange, Apple juice... Supplements are bay leaves, black pepper, allspice, mustard seeds, various fresh and dry herbs.

For 1 liter of liquid, take 70 grams of salt, stir. Place the pork, which has been previously "punctured" with a fine-toothed fork, in a large plastic bag. Pour marinade, add spices, tie a bag and place in a flat container.

Alternatively, pour the marinade into a deep bowl and dip the meat into it. You need to marinate for three days, at least - at least a day. Then take out the meat, wipe it dry, cook according to any of the recipes below, just do not salt any more.

Pork at home - recipes

Pork boiled pork recipe with original low-temperature cooking technology

Ingredients

2.3-2.5 kg of pork (neck, rump, outer and lateral part of the hind leg).
One teaspoon of utskho-suneli or chaman (use any available ground seeds of any fenugreek).
One teaspoon of dry thyme (savory, oregano, rosemary).
Two cloves of garlic (optional).
Salt.

How to cook

Pork pork in the oven carefully baked according to Heston Blumenthal

Ingredients

2.0 kg boneless pork neck or loin.
A couple of cloves of garlic.
One teaspoon of ground black pepper.
Half a teaspoon of ground coriander, ginger, dry savory, thyme or any other spices.
Salt.

How to cook

My remarks

If you want to get an even more ruddy top crust, then the pork can be quickly fried on all sides on hot lard, melted butter or olive oil before baking.
The boiled pork prepared according to this recipe is excellently cut hot and cold. It is incredibly soft, pliable, I would even say "oily". The knife enters it, as in good oil! Heston Blumenthal's carefully baked boiled pork turns out to be even more tender.
Dance while baking ritual dances near the oven and watering the meat with juices is not necessary. The juice practically does not stand out, the surface turns red during long hours in the oven, and so on.
At home, it is quite possible to cook boiled pork from pork no worse than in an excellent restaurant.

Traditional homemade pork pork in the oven

Homemade boiled pork cannot be compared with store counterparts. Having mastered its preparation, you will not be tormented by what to cook for sandwiches for children and your husband on weekdays and put on the table as a delicious hot dish on a holiday.

Ingredients

2 kg of pork leg without bone, rump, neck, shoulder blade.
Ten cloves of garlic.
One hundred grams of frozen lard.
One carrot (optional).
Three tablespoons of mild mustard.
Ground black pepper.
A couple of crushed allspice peas (optional).
Two bay leaves.
Salt.

How to make

My remarks

Traditional homemade boiled pork delicious hot and cold.
Fifteen minutes before removing from the oven, you can spread the surface with honey boiled orange juice.
In addition to the spices indicated in the recipe, use those that you like: coriander, fenugreek, a mixture of various peppers, ginger, grated nutmeg.

Boiled pork pork in foil

An amazing in its simplicity recipe, which most of my friends and acquaintances did not know about until recently. But among them there are many wonderful and even renowned culinary specialists.

Minimum active cooking time. You don't even need an oven. And you only need to make sure that the water in the container where this miracle is cooked does not boil away.

Ingredients

One kilogram of hind leg, shoulder blade, neck, rump.
Two cloves of garlic.
A mixture of peas (a few grains of black, allspice, white - whatever you want).
Four teaspoons of coarse (basically) salt.
One bay leaf.

How to cook

The shelf life of the boiled product is no more than two days at 4-5 ° C. So long he "does not live"!

Pork pork in foil in the oven

Ingredients

One kilogram of pork.
Two tablespoons of Khmeli-suneli seasoning.
Two tablespoons of excellent quality vegetable oil.
Two to three cloves of garlic.
Salt.

How to cook

My remarks

Pork wrapped in foil can be placed in a multicooker bowl, add a little water and cook for 120 minutes in the "stew" mode. This ham tastes like boiled in foil. Very good hot and cold for sandwiches.

Pork boiled pork recipe in puff pastry

Once upon a time boiled pork in rye dough baked in the oven. We will prepare a modern version today. Instead of rye, take puff pastry and bake a boneless loin or neck in it. Craftsmen usually decorate the top with beautiful "curls" or "lattice" of puff pastry. I can't do it so beautifully.

The dish is ideal for the main hot holiday dish. This is a simplified variation of Wellington, only made from pork. TO New Year's table- just right!

Ingredients

Half a kilo of loin without bone or neck.
2-3 cloves of garlic.
250 g puff pastry.
One egg.
Ground black pepper.
One tablespoon of any excellent quality vegetable oil.
Salt.

How to cook

From the recipes I have given for making boiled pork at home, each of you, my dear readers, can choose something for yourself. I tried to present not just recipes that differ in the set of spices, but various cooking technologies. The result obtained largely depends on the temperature regime and the right choice the original raw material, than from whether we smear a piece of pork with honey or orange juice.