The most universal food received by Homo sapiens was a piece of meat from a wild animal. Since those distant times, the purpose of the product has practically remained the same, however, the methods of heat treatment have changed significantly. Today, the best dish - boiled pork in the oven - no longer depends on the result of a risky hunt, but requires knowledge of the intricacies of the process.

Hunting

The name of the cooking method itself is very symbolic, because it was this action that developed the mind and replenished the diet of ancient people. Neither one nor the other will hurt us!

Ingredients Composition:

  • salted salted pork fat - 150 g;
  • hard cheese - 50 g;
  • pork (back, ham or neck) - up to 1.7 kg;
  • head of garlic;
  • pumpkin seeds - ½ cup;
  • champignons (other mushrooms) - 300 g;
  • any kind of vegetable oil;
  • lingonberries or cranberries (fresh or frozen) - ½ cup;
  • classic, without additives mayonnaise - 120 g;
  • some salt and table greens.

Algorithm of actions:

  1. Thoroughly washed meat get wet from excess moisture with disposable towels. If there is a layer of fat on the piece, cut off excess fat, since the permissible thickness is no more than 10 mm. Rub the product with salt and pepper, leave for three hours in this state.
  2. Put the pork on the board up with a fat layer. Using a sharp knife, we make deep cuts in the pulp (always across the fibers), while maintaining the integrity of the meat piece. We get a kind of open "book" with a thickness of "sheets" of up to 15 mm.
  3. To prepare the filling, fry the mushrooms cut into thin plates. To make the bacon easier to chop, slightly freeze it, and then crumbling very small cubes with a face no more than 5 mm.We crush the berries until juice appears, mix with slices of lard, chopped garlic, mushrooms, chopped herbs, pepper, salt and pumpkin seeds (leave some).
  4. We distribute the prepared mixture between the meat layers, place the pork in the mold, cover it with foil and place it on a baking sheet in the oven, heated to t 170 ° C. Bake the product for 1.5 hours.
  5. We take the workpiece from the furnace, remove the paper. Grease the pork with mayonnaise, sprinkle with the remaining seeds and cheese chips. We return the meat for 10 minutes to the oven, increase the heating to 200 ° C.

Hunting boiled pork slices are a real pleasure in every bit of juicy, appetizing, piquant dish.

Oven pork in the oven

The classic of an impeccable way to get perfect meat is boiled pork in foil, cooked in the oven. Metal paper allows you to cook the dish in your own juice.

Grocery list:

  • head of garlic;
  • pork (most suitable for balyk) - 2 kg;
  • salt, basil, pepper;
  • mustard (certainly sharp) - 20 g.

Order of preparation:

  1. We wash the meat piece, cut off the films and tendons, dry it with paper napkins.
  2. We combine chopped basil with pepper (red and black), carefully rub the composition. We free the garlic from the husk, cut the teeth along, roll the pieces in the resulting mixture.
  3. With a sharp knife, we make deep punctures on the entire surface of the meat. We insert garlic plates into them without removing the blade from the product. Sprinkle the pork with the remaining spicy mixture.
  4. Rub meat with pepper, spices, grease with mustard, wrap in two layers of foil and send it to the refrigerator for 12 hours.
  5. We get the pickled pork, put it in a mold, place it on a baking sheet, bake for 50 minutes in the oven at 200 ° C, then continue cooking for another 25 minutes, but at a temperature of 170 degrees.

If we cut the meat “with heat”, we form thicker slices. For an aristocratic presentation of the dish, leave a piece that has cooled in foil for several hours in the refrigerator, and then divide it into thin layers.

Chicken fillet

Boiled pork white pork is not just a tasty snack, but also an independent dish or an excellent component for a variety of salads and sandwiches.

Essential Ingredients:

  • liquid honey - 20 g;
  • chicken breast;
  • garlic - 2 cloves;
  • purified water - 500 ml;
  • soy sauce - 40 g;
  • paprika, salt, pepper.

Features of the preparation:

  1. We wash the chicken, dry it with napkins, leave it for two hours in saline, after which we take it out of the aqueous composition, and soak it in towels.
  2. We free the garlic from the husk, chop into halves. We make small cuts in the meat, insert pieces of teeth into them.
  3. We mix paprika paste, sauce, honey and pepper in a bowl. Coat the breast with the resulting composition. We place the product in a mold, fill it with marinade and send it for a quarter of an hour to the oven (250 ° C).
  4. Turn off the oven and leave the meat in it until completely cooled.

Cut the boiled pork from the chicken into pieces, serve with the desired side dish.

Cooking from Turkey

Only the lazy one does not know about the dietary properties of poultry meat. At the same time, turkey pork is also a tasty morsel for everyone who just loves tasty and mouth-watering food.

The list of components:

  • mustard - 20 g;
  • garlic cloves - 3 pcs.;
  • turkey breast - 1.7 kg;
  • salt, coriander, oregano, paprika, pepper.
  • vegetable oil - 30 g.

Stages of cooking:

  1. We release the turkey from the films and tendons, rinse well. To make the poultry meat tender and juicy, leave it for 3 hours in saline without sediment (120 g of white crystals per liter of liquid).
  2. Next, we substitute the turkey under a stream of water and then blot dry with napkins. We combine in the bowl all the spices and seasonings, pour in fresh oil, add mustard, mix the composition.
  3. Cut the cloves of garlic into halves, make punctures in the meat with a knife up to 3 cm deep. We stuff the product, grease it with marinade and leave it in the refrigerator for a day.
  4. Wrap the prepared breast in foil. We do this as tightly as possible, carefully connecting the ends of the paper.
  5. Bake the dish in the oven for 35 minutes at t 250 ° C. At the end of the heat treatment of the product, we open the “packaging”, and continue the process until the crust is browned on the meat.

Turkey boiled pork is so good that it can be served with a side dish or just with pleasure to eat a juicy piece of hot meat.

How to bake beef pork in the sleeve

There are no limits to the perfection of culinary appliances! So every housewife thinks, removing perfectly prepared boiled pork from cellophane packaging.

Product Set:

  • bulbs - 2 pcs.;
  • fresh beef pulp - 1.5 kg;
  • drinking water or broth - 250 ml;
  • coriander (½ tsp), pepper (ground and peas), salt, laurel leaves.

Cooking Technology:

  1. We rinse and dry the meat piece, remove all tendons and films, carefully process with spices. You can even lightly pat a piece of your palm, as if "escorting" fragrant seasonings deep into the product along the meat fibers.
  2. We clean the onions, cut into rings and put half of the composition into the baking sleeve. We spread the beef on a flavorful layer, cover with the remaining vegetable composition.
  3. Tightly tie a bag, leave it for seven hours in the refrigerator.
  4. We heat the oven to t 180 ° C, place the beef in the sleeve on the baking sheet, Be sure to make several punctures in the film so that the bag does not burst from the vapor. Bake meat for an hour and a half. For a larger piece, increase the cooking time.

We get boiled pork from the oven. Carefully, trying not to get burned, cut the bag. And now the aromas of cooked beef “floated” with hot clouds throughout the kitchen. Magical sensations!

In milk with spices

A universal way to get boiled pork without marinating and long waiting. A moment - and on the plate there is still a steaming piece of “outrageously” tasty meat!

Required Components:

  • high-quality pork (tenderloin or loin) - 1 kg;
  • cloves of garlic - 5 pcs.;
  • whole milk - 500 ml;
  • cloves, cardamom - 5 pcs.;
  • thyme, anise, nutmeg (grated), pepper, salt - 1 tsp each.

Procedure:

  1. We process pork according to the already known rules, rub round with spices and seasonings, put into shape.
  2. We heat fresh milk, put in it with cloves and cardamom. The composition is not boiled!
  3. Pour the prepared piece of meat with an aromatic composition, add the peeled and chopped garlic cloves to the liquid mixture. We set the dishes tightly covered with foil for 40 minutes in the oven (t 230 ° C).
  4. We take the product out of the oven, transfer to a baking sheet, pour with a dairy composition, continue baking for another half hour. Water the beef several times with sauce that flows down to the bottom of the leaf.

Boiled pork in milk with spices is the best thing that can be quickly prepared from meat, providing it with a delicious taste and an appetizing crispy crust.

Boiled pork in beer marinade with dried apricots

This magnificent meat will suit the courageous half of humanity, especially when the World Cup is broadcast on television. After all, you need to replenish the calories burned!

Ingredients Composition:

  • paprika, rosemary, cardamom, marjoram, green basil;
  • pork (not very fatty part of the collar or rump) - 2 kg;
  • garlic - 10 cloves;
  • beer (preferably light) - 250 ml;
  • vegetable oil - 120 g.

Cooking method:

  1. Thoroughly wash and dry the meat piece, cut off all the films, tendons, excess fat from it.
  2. We clean the garlic from the husk, chop each tooth into three parts, mix with pepper and salt, we stuff the pork with fragrant pieces.
  3. We spread the meat in a bowl so that it has as little free space as possible from the piece. We fill the dishes with a glass of foamy drink, covering them with all the pork. We remove the blank for a day in the refrigerator.
  4. Pour the marinade into a separate bowl, put the meat in a colander. When the last drops of liquid drain, we’ll wet the piece well, sprinkle with salt and a spicy composition, cover with a film.
  5. After 40 minutes, fry the pork on all sides in oil until a uniform brown crust is obtained, then put it in a mold, pour the remaining fat from the pan.
  6. We cover the container with foil, send it to the oven for 50 minutes (190 ° C), then remove the paper and cook for another half hour in the open form until the meat is bright brown.

We present the dish in a cooled state, but if the men do not have enough “nerves” and patience, we cut the hot layers and immediately serve them.

Fancy Ginger Recipe

Ginger gives the meat a slightly citrus flavor, so lemon is also present in our non-standard recipe. However, this is not an ordinary meal - it is not for everyone!

Grocery list:

  • wine (preferably red) - 2 tbsp. l .;
  • pork (balyk) - 2 kg;
  • salt, lemon juice - 2 tbsp. l .;
  • pepper, turmeric, ginger - ½ tsp.

Cooking:

  1. To rid the lemon of a bitter taste, we steam the fruit in boiling water for five minutes.
  2. We clean the ginger, chop the root with thin plates.
  3. We dry the washed meat with napkins. We mix spices and seasonings in a bowl, carefully rub the pork with an aromatic composition, put it in a spacious dish.
  4. With a fine grater, remove the zest from the prepared lemon, combine it with ginger slices, place the composition on the meat, trying to get the mixture on the side parts of the piece.
  5. Sprinkle the product with lemon juice, leave in the refrigerator for several hours or marinate overnight.
  6. We wrap the balyk in foil, put it in a mold, pour in drinking water (up to 3 cm), bake for 2 hours in an oven (200 ° C). At the end of the process, prepare the dish in the open form until a golden crust is formed.

If boiled pork with ginger is immediately to your taste, then it will become a favorite dish for a long time. You will become a true fan of this dish with a delicate oriental aroma!

Rules for roasting meat

The main task of cooking in the oven is to get a juicy, delicate and aromatic dish.

For proper baking of the product, we take into account the following factors:

  1. The meat used must not be fresh or frozen, and its weight may not exceed three kilograms.
  2. So that the meal does not turn out to be dry, but becomes juicy and tender, we start baking the product only in a preheated oven, adjusting the temperature regime as necessary.
  3. To prevent the burning of a meat piece and getting an appetizing crust on it, we choose the average level of preparation of the dish. We do not move the baking sheet close to the rear wall of the oven, providing air circulation.
  4. The upper and lower heating mode together with the fan will create an even microclimate in the oven.
  5. When baking meat in foil, we wrap it, turning the matte side of the paper outward, shiny - to the product. It is this method that will hold the temperature required for baking.
  6. For cooking meat in the sleeve, we use an exceptionally high-quality package, not forgetting to make punctures in it for air to escape. At the same time, we salt the product in the middle or at the end of the process, and we do not process a large piece at all with this spice.

Boiled pork in the oven is able to present pleasant surprises even to experienced culinary specialists. Today we have revealed the main features of obtaining juicy, melting in your mouth dishes, but whether there will be more in new publications!

Similar:More from the author: