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

Some subtleties of cooking

To make the result perfect, consider the general points:

  • meat should not be frozen and not paired. Ideal - fresh, chilled;
  • a piece is best taken from a ham, neck or back. Some people love carbonate, but this is for those who prefer leaner meat;
  • sometimes, in order to achieve a golden crust on baked meat, the housewives overdry a piece in the oven. To prevent this from happening, you need to send it to a very preheated oven so that it immediately “seizes”. You can also fry a couple of minutes over high heat in a pan on both sides and then put in the oven;
  • the ready-made boiled pork will be much denser, it will not crumble when sliced, if you put it before cooling under a little oppression.

It is very important to preserve the juiciness of the meat component. You can hold the juice by wrapping the meat in foil, baking it in the sleeve, or pouring water into a baking sheet and pork when cooking.

Classic pork pork at home in the oven

Traditional classic boiled pork is a natural product that is cooked only in the oven or in a piece of parchment wrapped in broth. Usually it is a little dry, as it contains little water. According to 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 under-salted and fresh, as it is not soaked in the marinade. And yet it is beautiful precisely with its naturalness and pronounced meat taste.

For 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, you can use thyme and rosemary. Sliced ​​garlic is required.

Fill the meat with garlic, pepper, salt, sprinkle it with spices and leave it in the cold for half a day.

Ideally, classic boiled pork is baked in a simple cool 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-made pork pork in brine

 

This is the most time-consuming recipe, but the result is worth the effort. Calculation of ingredients is given per 3 kg piece of meat. It needs to be washed, 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 pickle resembles a marinade in composition; for it, half a liter of water must be boiled with peas of black and allspice, herbs and bay leaf. Pour the cooled brine into the dishes with meat and leave in a cool place for five days.

It is important that the initial weight of the meat by the end of the soaking is one third more. If the meat has not absorbed liquid, use the syringe to pump the right amount of marinade. Weigh the piece one more time - from the initial 3 kg it should grow heavier per kilogram. Make some punctures in the meat and stuff a piece of them chopped along with garlic and carrots, chopped in black pepper.

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

Ready meat must be cooled and held under oppression.

In mustard marinade

Tasty boiled pork at home is obtained if you cook the meat in mustard. Fill a kilogram piece with garlic, grate the marinade on top and sides - cook it by mixing two tablespoons of ready-made mustard, two tablespoons of 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 to a cold place for pickling, and only then bake.

Roasted pork baked pork foil

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

Products:

  • half a kilo or a little more good meat with fat;
  • a pair of large garlic teeth;
  • freshly ground black pepper;
  • Bay leaf;
  • salt.

Some people like to add cloves - this is optional.

Let's cook boiled pork in foil:

  1. In meat with a thin knife, make through longitudinal punctures.
  2. Carefully introduce garlic, pieces of parsley, pepper, sliced ​​in longitudinal slices, into each of them. For a beautiful view, you can also stick carrot sticks, as well as some greens.
  3. On top of the meat, make small cuts and sprinkle them with salt, pepper, insert slices of garlic and bay leaf.
  4. Lay the foil sheet on the table with the mirrored side and lay the stuffed meat on it. Wrap and leave to infuse and be filled with the aroma of spices and seasonings.
  5. Preheat the oven to 180 degrees and place a baking sheet with a wrapped bar of boiled pork.To prevent meat from burning down below, pour in a centimeter of water.
  6. After about an hour, the boiled pork is ready.

Sleeve baking recipe

In the same way, meat is cooked in the sleeve. The piece stuffed and processed with spices is placed in the sleeve, then it needs to be tied well and sent to bake. If you like natural meat, then, taking out of the sleeve, just put it under a small press to cool. Then cut into slices. If you want a beautiful crust, you can, having cut the package shortly before readiness, brown the top of the piece to a bronze hue.

Cooking boiled pork boiled pork

 

By the way, this same simple way to cook aromatic boiled pork at home can be used when boiling meat in water. It turns out amazingly natural taste. To do this, spread a large piece of parchment paper, lay on it stuffed pork with garlic, parsley and pepper, wrap the parchment well and tie it tightly with threads. Next, dip in salted boiling water and cook until tender - about an hour and a half, depending on weight.

Get it, let it slip, put it in the cold under oppression. Expand before use. Delicious, aromatic, natural dish is ready!

How to cook boiled pork in a slow cooker?

Boiled pork in a slow cooker is prepared very simply, and to taste superior to any meat store product.

To prepare, you will need:

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

Technology:

  1. Boil the marinade, cool. Put meat in it and hold for three days, if the piece is large, for small - it will take less time.
  2. Turning meat periodically, watch to absorb liquid. A large piece is best stuffed with a syringe.
  3. Remove salted meat, dry and roll in a mixture of seasonings and spices. Set aside a couple more hours.
  4. Put a piece in a slow cooker and cook in a quenching mode for two hours.

Festive boiled pork in honey glaze

The look of this dish is really elegant, the taste is also incredible! Due to honey, boiled pork acquires a delicate and velvety aftertaste.

Per kilogram of meat is taken:

  • a handful of garlic cloves;
  • a couple of spoons of vegetable oil and soy sauce;
  • a spoon of honey;
  • ground pepper and salt.

Dry the pork tenderloin or ham, grate with pepper and salt, stuff with garlic strips and pour in soy sauce. After that, coat a piece with liquid honey and cover it with cling film, leave it to marinate for a couple of hours.

Next, put the meat on a baking sheet or in a mold. First, bake on high, and then on medium heat bake for an hour and a half. Cold boiled pork is served on the table.

Kvass marinated meat

In the summer, when the house is homemade bread kvass, we recommend preparing juicy flavorful boiled pork on kvass. It will require a kilogram piece of meat, slightly covered with lard, as well as an onion, ground pepper, a few cloves of garlic, salt and, of course, real homemade kvass. No shop 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, put a piece in a clean dish, put onion sliced ​​in rings, bay leaf, cloves, pepper, salt, salt and refrigerate.

After a couple of days, remove the meat, dry with a towel, cut the fat on top for beauty, grate the garlic, crushed or crushed 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 the stuffed and slightly salted potatoes. Pour everything with the remnants of the marinade and cover with foil.

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

Spicy meat roasting recipe

 

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

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

How much to bake pork boiled pork? The baking time is taken per kilogram of raw meat - 1 hour with an average oven fire.

Pork is tender, with a perceptible aroma of prune haze and piquant sweetness of taste.

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