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25.10.2019

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

Pork in the oven: classic

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

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

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

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

Stage 3. Marinating meat

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

Stage 4. Roasting meat

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

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

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

Boiled pork with mustard

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

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

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

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

It is easy to cook boiled pork at home if you stock up on essential ingredients and time. Consider phased classic recipe from pork. Use technology with mustard or garlic marinade, bake meat in a slow cooker.

Video: homemade boiled pork

Anyone who has ever tried home-made boiled pork is unlikely to ever want to buy it in a store. Indeed, in an industrial environment, even using the latest technology it will not be possible to repeat the fragrant juicy pulp and crispy crust as it is obtained in the most ordinary oven ...

Choosing meat

Before you cook homemade boiled pork, you have to choose a good piece of meat for her. A pork neck or back part will do. A shoulder blade, thin layers of meat and any irregularly shaped pulp with multiple cuts are not suitable for boiled pork. A few cuts (just a couple of pieces per piece) can be hemmed, but if there are many more, it is better to use the meat for preparing some other dish.

Condiments and spices

For a dish like home-style boiled pork, you need a lot of spices. In addition to the classic pepper and bay leaf, crushed juniper, barberry, dried tomatoes and pepper (Bulgarian and chili), adjika. You can use any of your favorite spices.

Preliminary preparation

To get a tasty and aromatic home-style boiled pork, a washed and dried piece of meat must first be slightly marinated. To do this, mix all the selected seasonings and salt with oil and rub the meat generously. Better to take olive oil which will provide not only good impregnation spices, but also a beautiful golden brown crust. Wrap the prepared piece in and then in foil. Place in a tray or bowl and refrigerate overnight.

Cooking homemade boiled pork

When the meat is sufficiently saturated with the aromas of spices, remove it from the cold so that it warms up slightly to room temperature. At this time, turn on the oven, at least 200 degrees. We will send the meat to the preheated oven - along with foil and paper. The first 15-17 minutes we will bake the pork in a very preheated oven, and then we will reduce the heat to 170 degrees. Home-style boiled pork is baked for a long time, at least one and a half hours. At the end of the baking process, carefully cut the top edge of the foil and paper with scissors and send the meat back to the oven. Thus, a beautiful and tasty crust is formed on the piece. Take out a piece and immediately squeeze a couple of cloves of garlic through a press, so that the juice soaks the hot meat. So, together with the foil and paper, let's leave the boiled pork to cool. And we will serve it only after it has completely cooled down, cutting it with a sharp knife into thin plates.

Home-style boiled pork - light version

For those who are on a diet or for some other reason do not eat fatty meat, such a Piece of meat is cleaned of films, fat and veins, we lower it to boil in boiling water. At this time, we prepare a "hat": grind garlic, black pepper and sea salt... When the meat is cooked, let it cool slightly on a flat plate (so that the sides are windy). And then rub the still warm garlic mixture. It is best to wrap the meat in cheesecloth, folded 3-5 times and leave to soak on the board. If this is not possible, you can also bring it in cling film or an airtight container, but then the boiled pork will be slightly damp. Serve the next day by cutting into slices.

Pork was invented by the tribes of the Eastern Slavs, for whom it has become a familiar dish due to the abundance of wild animals in the forest. Scientists have proven that meat baked without a partition retains more protein and nutrients than minced meat. Therefore, pork pork is not only a culinary delight, but also useful product, and is loved by many housewives.

Pork pork in the oven

Pork pork looks great not only on the table in a restaurant, but also at a family dinner as a cold or hot snack. At the same time, the hostess does not have to spend a lot of effort to make it great and insanely tasty, everyone can learn how to cook pork pork. For cooking, we use tools that are always found in the kitchen - stove, oven, foil or sleeve.

Pork pork in foil

The pork boiled pork recipe is simple, it has a spicy taste and aroma. They can diversify not only the festive table, homemade pork boiled pork is also suitable in order to bring a touch of holiday for relatives on weekdays. The following is one of the most successful cooking options, which has received recognition from many housewives.

Ingredients:

pork loin - 1 kg;
mustard -1.5 tbsp. l .;
salt -1 tbsp. l .;
sunflower oil- 1.5 tbsp. l .;
garlic - 3-4 cloves;
a pinch of ground black pepper;
half a teaspoon of oregano and ground sweet paprika.

Preparation

The meat needs to be washed and dried.
Make a marinade for pork pork. To do this, the garlic must be peeled and cut into thin slices. Next, you need to use a convenient knife to cut a piece of meat in some places, put the cut slices there, trying to do it evenly. Mix dry seasonings, add salt, mustard and oil to the mixture.
Coat the prepared piece with a mass and leave for two hours.
Wrap the blank with foil, shiny side up.
Place in an oven preheated to 180-200 degrees, in which to bake for about 1.5 hours, the cooking time is proportional to the weight.
20 minutes before removing the product, open the foil so that a golden crust appears.
Then remove the pork pork from the oven, wrap it in foil again and leave to cool.

Pork pork in the sleeve

Going through recipes for the holiday, the hostesses quickly decide on salads and the main course, which serves as a table decoration. But the sausage and meatloaf often boring as a snack. Then they remember such a recipe as pork baked pork in the oven in the sleeve, which goes well with vegetables, mushrooms, low alcohol, etc.

Ingredients:

pork tenderloin -700 g;
garlic -1 head;
bay leaf - 1-2 pcs.;
ground coriander, dry basil, black pepper - to taste;
black peppercorns, allspice - 2-3 pcs.;
special sleeve for baking.

Preparation

The pork tenderloin is washed, all excess is cut off, dried.
Separately prepare a marinade for pork pork: in boiled water add all the spices, let it boil for about 7 minutes and remove from heat.
The workpiece is lowered into the cooled marinade, and left for at least 8-9 hours.
The tenderloin is transferred to a colander to drain excess water.
Garlic is peeled, cut into slices. In a piece of meat, cuts are made, into which they are placed on a plate.
Rub the tenderloin with salt and put it in a special sleeve.
Placed on a dry baking sheet, pierced in some places with a toothpick.
Bake in an oven preheated to 180 degrees for about 60 minutes.
When the product is ready, carefully cut the sleeve and wait another 10 minutes for the top to brown.

Pork boiled pork

Juicy pork pork will become a welcome delicacy on any festive table and just during a family dinner. One of the most common recipes is the one in which it must be pre-cooked. You should choose the right meat to make the dish juicy. For this purpose, use Ham boneless, but with a small layer of bacon. It turns out fragrant and tasty when cooked with.

Cooking will not take much time, but following simple rules, you will be able to pamper your family with an extraordinary delicacy. Boiled pork at home, pork turns out great if you use onion skins to cook it. Also, its taste will be enhanced by the use of certain spices.

Ingredients:

pork - 1.3 kg;
onion peel;
garlic-1 head;
bay leaf - 2-3 pcs.;
paprika - 1 tsp.
salt.

Preparation

The meat is rinsed, dried and placed in a saucepan so that the water completely covers it.
When the water boils, add bay leaves, garlic and salt in large quantities, husks.
Reduce heat and leave to simmer for about two hours.
Cooled in a saucepan, then dried and rubbed with paprika.

The extraordinarily tasty pork pork comes out delicate and melts in your mouth when cooked at home in brine. The product does not contain preservatives or harmful substances. Its simultaneous combination with marinade allows you to give an amazing taste that will please even the most discerning gourmets.

Ingredients:

pork pulp - 1 kg;
spices to taste;
water - 1 liter for brine and 500 ml for marinade;
salt - 65 g;
bay leaf, black peppercorns, herbs.

Preparation

The pulp is washed, left to dry.
A brine is prepared, for which the pan is filled with water, salt is added.
Place the pork in a saucepan, set it aside and brew the marinade: boil water, put pepper, bay leaves, herbs.
The marinade is cooled, poured into a saucepan with meat, removed to a cool place for 5 days.
After the expiration of the period, the pork pulp is baked, previously rolled in breading, left for 30 minutes in a preheated oven.
Then the temperature is raised from 60 degrees to 80 and left to bake for another half hour.

Pork pork in a slow cooker

Cooking pork at home from pork is especially easy if you use a multicooker for these purposes. Cooked according to all the rules, it turns out appetizing both in appearance and in taste, especially if you use herbs and spices.

It is difficult to find a person who will deliberately refuse meat that beckons with its appearance and smell. The only exception will be true vegetarians. Boiled pork is a dish that began to be prepared in ancient times. Nowadays, boiled pork is often found on tables. You will learn how to cook pork pork at home in the oven in my article.

Cooking boiled pork in a simple way

Now I will tell you how to cook boiled pork in a simple way at home. Follow the recipe to create a flavorful and spicy meat. Let's get started.

Ingredients:

pork - 1.5 kg
lard - 50 g
garlic - 4 cloves
salt, spices, pepper

Preparation:

My pork and dry it well. I make deep cuts on both sides and carefully stuff with chopped garlic.
I make narrow slits along the piece of tenderloin and put strips of bacon in them. You can do without this, but with lard () the dish turns out to be more juicy.
I mix pepper, spices and salt. I often use a spice mix that includes carrots, ginger, cardamom, and herbs. Roll the pork in the mixture and wrap it in food foil.
I bake meat in the oven. The baking time directly depends on the shape of the piece of meat. If it is long and narrow, I bake it for 90 minutes. I keep the round piece in the oven for a third of an hour longer.
After 60 minutes, I check the readiness. To do this, I slightly open the foil and pierce the boiled pork with a narrow knife. If the knife passes easily, and when lightly pressed, clear juice emerges, this means that the dish is ready.
It remains to remove the top layer of foil and brown the meat for a few minutes.

Video recipe

Homemade boiled pork prepared according to this recipe is served both cold and hot. Garnish with pasta or buckwheat.

Homemade pork pork recipe

Now you, dear readers, will learn how to cook boiled pork at home. The recipe that I will give will help to make soft and juicy meat, which is not a shame to include even in the New Year's menu. Go.

Ingredients:

pork pulp - 1 kg
garlic - 4-5 cloves
mustard - a few tablespoons
sugar - 0.5 teaspoon
salt, bay leaf, chili and black

Preparation:

Sprinkle the pork pulp with pepper and salt, then put the garlic, cut into thin slices, on it. I carefully wrap a piece of meat in food foil. At the same time, I try not to displace the garlic plates.
I leave the future boiled pork in this state for 40 minutes. During this time, the whole dish is saturated with the aroma of spices and garlic.
I put the pork in a skillet and send it to the oven, preheated to 180 degrees. I bake for 60 minutes.
I take the pan out of the oven, gently tear off the foil, and put it back. For appetizing and golden brown periodically water the meat with the juice formed in the foil.
I keep the pork in the oven for about 60 minutes. A few minutes before the meat is ready, spread the mustard, then take it out and let it cool. The boiled pork is ready.

How to cook fragrant boiled pork

Fragrant boiled pork will adorn any festive table. Delicate meat will appeal to all guests who taste this treat.

Ingredients:

pork pulp - 1 kg
kvass - 0.5 l
garlic - 3 cloves
bow - 1 head
salt, dried melissa, black pepper,

Preparation:

I wash and dry the meat well.
Peel the onion and garlic and cut into thin strips.
Using a thin knife, carefully make small cuts in the meat and stuff it with garlic and onions.
Salt and pepper the pork and put it in a deep bowl. Most often I use a saucepan. I fill the meat with kvass, add lemon balm and bay leaf. I leave it to marinate for two hours, then transfer it to a baking dish and send it to the oven.
I bake the pork for 180 minutes. At the same time, I pour the marinade every 15 minutes.

Juicy and aromatic boiled pork in foil

During cooking, dried lemon balm is often replaced with mint or other spices. Let the boiled pork cool before serving and carefully cut into slices. Traditionally, I season the ready-made homemade boiled pork with mustard, horseradish or vinegar based on herbs. In some cases, the treat is served with sliced vegetables or salad.

Pork recipe in a slow cooker

Pork in a multicooker is a universal dish. It will replace store-bought sausage and at the same time will be distinguished by natural meat, the absence of preservatives and dyes.

In addition, boiled pork is an excellent appetizer that can decorate a festive table.

Ingredients:

pork pulp - 1.5 kg
seasoning for meat - a teaspoon
marjoram - a teaspoon
garlic - 3 cloves
mustard powder - 0.5 teaspoon
black pepper, red hot peppers and ground sweet paprika

MARINADE:

water - 2 liters
allspice - 4 peas
bay leaf - 3 things
garlic - 3 cloves
pepper, salt

Preparation:

My meat, I dry it with a towel and shape it by tying it with threads.
Put the ingredients for the marinade in a saucepan, bring to a boil and let cool. I put the meat in the marinade and put it in a cool place for 5 days. If the pork piece is small, marinate for three days.
During marinating, I turn the meat several times. As a result, it is evenly salted. In case of big chunk I use a syringe to inject the marinade inside.
I take the pork out of the marinade and dry it. In a deep bowl I mix red pepper, marjoram, paprika, meat seasoning, black pepper and garlic and add olive oil. I rub the boiled pork with the resulting mixture and send it to the refrigerator for 2 hours.
I put the meat in the baking sleeve and send it to the multicooker. Lightly grease the bottom with oil. I close the lid of the multicooker and the carcass for 120 minutes.

At the end of cooking, I take out the resulting dish and let it cool. If you want to cut the boiled pork nicely and thinly, put it in the refrigerator for a while. Serve with buckwheat, potatoes or mushrooms.

Video recipe for real homemade boiled pork

So my article has come to an end. In it, you learned 4 proven recipes for making boiled pork. Cook, please your family delicious meals and they will thank you with their love. I would be glad to hear your opinion and read your comments.