There are several recipes available that will tell you how to cook boiled pork. Among them, not only the simplest method with a minimum of ingredients, but also options with mushrooms, mustard, mayonnaise, vegetables. The basis of the dish can be pork, beef or poultry.

Home-style classic boiled pork

Ingredients:

  • any meat is a piece weighing about 1.5 kg;
  • water - 1.5 l;
  • aromatic herbs - 1 tbsp. l .;
  • pepper - 1 tsp;
  • sweet paprika - 1 tsp;
  • Lavrushka - 3 leaves.

Cooking:

  1. Rinse and dry the meat.
  2. Pour water into the pan. Add aromatic herbs and other dry ingredients. It is necessary to salt the mixture so that the liquid seems a little salted.
  3. First bring the boiled water with additives, then cool.
  4. Put the meat in the pan. Clean all night in cool. In this case, the piece should be completely filled with liquid.
  5. In the morning, grate the meat with pepper. Make a slot on it. Fill them with slices of garlic.
  6. Wrap the billet in the baking sleeve with the lavrushka. Tie with ties on both sides, pierce holes for steam to escape. The main thing is that the sleeve should be much longer than the meat blank, otherwise it may burst when baking.
  7. Place the meat on a baking sheet. Cook at 190 ° C for 50 - 55 minutes.

After removing the sleeve, blush the treat at the same temperature for another quarter hour.

How to cook pork pork in the oven in foil

Ingredients:

  • pork - 1.5 kg;
  • mustard (regular) - 4 dessert spoons;
  • ground ginger - 25 g;
  • dry garlic - to taste;
  • Lavrushka - a couple of leaves;
  • coarse salt to taste.

Cooking:

  1. Rinse, dry the meat with a whole piece. You can use pulp with layers of fat.
  2. Grate the prepared piece with salt, carefully seasoning with a dry component.
  3. Spread dry garlic and ground ginger on top.
  4. Make several cuts on the surface of the meat. If dry garlic is not at hand, you can fill them with pieces of fresh.
  5. Grease the meat with mustard.
  6. Send it to a pan coated with a minimum amount of oil. Press down with a heavy lid. Fry on each side for 5 - 6 minutes.
  7. Wrap the meat in foil. The coating should be dense without holes.
  8. Transfer a piece of pork to a heat-resistant form.
  9. Bake treats for 90 minutes at 180 ° C.

Before serving, cut the pork boiled pork in slices.

Cooking Beef

Ingredients:

  • beef pulp - 700 - 750 g;
  • garlic - 1/3 of the head;
  • coarse salt - 1 tsp;
  • pepper - to taste;
  • thyme - half a small spoon;
  • acute mustard - 1.5 tsp.

Cooking:

  1. Mix all declared spices and salt. Grind them with a mortar.
  2. Chop the garlic into slices. Roll them in a fragrant dry mixture.
  3. Make holes on the meat and fill them with garlic slices in spices.
  4. Grate the whole piece of beef with the remaining mixture.
  5. Cover it with mustard.
  6. Leave the beef stew cool. The minimum period is 4 hours, but it is better to hold it longer.
  7. Cover the piece with foil. Oven 40 minutes at 200 ° C. Then - another 20 minutes at 180 ° C.

Allow the finished dish to cool directly in the coating and soak back all the released meat juices.

From the turkey in the sleeve

Ingredients:

  • turkey breast (fillet) - 850 - 900 g;
  • water - half a liter;
  • salt - 60 g;
  • olive oil and soy sauce - 1 dessert spoon;
  • ground paprika - 2 small. spoons;
  • assorted colored peppers - to taste;
  • ground coriander and Provence herbs - 1 small each. a spoon;
  • fresh garlic - 5-6 cloves.

Cooking:

  1. From the specified amount of water and salt make a solution. Leave the bird’s breast in it all night (cool).
  2. Combine all the spices, sauce and butter. Mortar to turn them into a homogeneous dense mass.
  3. Cut the surface of the poultry meat. Fill them with slices of garlic. Grease the turkey with a fragrant oil mixture.
  4. Send the breast to the baking bag. Place the workpiece on a baking sheet.
  5. Cook this delicious turkey dish for a little over half an hour at 200 ° C.

Allow the bird to cool without removing it from the oven.

Festive boiled pork in a slow cooker

Ingredients:

  • pork neck - 1.3 - 1.5 kg;
  • Ready mustard - 70 g;
  • honey - 1.5 dessert spoons;
  • refined oil - 30 ml;
  • garlic - 5 cloves;
  • salt and aromatic herbs.

Cooking:

  1. All ingredients except garlic and meat should be sent to a common bowl. Mix. Honey must be liquid.
  2. Stuff the prepared neck with garlic slices.
  3. Coat pork with marinade.
  4. Wrap the workpiece in 2 - 3 layers of foil. Put in the bowl of the kitchen assistant.

Cook boiled pork in a slow cooker for 90 minutes in baking mode.

From chicken

Ingredients:

  • chicken breast - 2 pcs.;
  • chopped chili and sweet paprika - 1 tsp each;
  • salt and black pepper - 1 tsp;
  • powdered garlic - 1 tsp;
  • olive oil - 2 dessert spoons.

Cooking:

  1. Send all the dry ingredients stated in the recipe to a common dish. If desired, you can change the composition of spices by adding to it your favorite options for fragrant herbs. The main thing is that they all go well with chicken.
  2. Pour all quality olive oil. Stir the mixture.
  3. Grate each breast with aromatic gruel.
  4. Separately wrap them in foil.
  5. Bake on a baking sheet for 30 minutes at 170 ° C.

Deliciously lay the finished bird on sandwiches instead of the usual sausage.

The meat, which is baked for a long time in the oven: foil, bag or just on a baking sheet must be left to cool there.This will allow pork or beef to absorb the allocated meat juices. As a result, boiled pork will be juicy and soft.

Mushroom Recipe

Ingredients:

  • pork pulp - 1.3 kg;
  • assorted forest mushrooms - 1 kg;
  • cherry - 10 pcs.;
  • smoked bacon - 5 strips;
  • thyme, dried parsley, favorite spices - 1 tsp;
  • salt and sunflower oil.

Cooking:

  1. Dry the whole meat piece with napkins. Make pocket cuts on it.
  2. Grate pork with all the spices, herbs and salt.
  3. Pour mushrooms with water and cook for 15 - 17 minutes (do not pour the broth). Then - transfer to a frying pan with warmed sunflower oil and fry until moisture evaporates.
  4. Pork pockets stuffed with mushroom roasting. Part of the latter left for gravy.
  5. Fry the meat on each side for 6 - 7 minutes in the oil remaining after the mushrooms.
  6. Put the pork in the mold. Spread the cherry and the remaining mushrooms nearby. Pour in a small amount of broth in which they were cooked.
  7. Top the meat with strips of bacon.
  8. Pack the mold in foil. Send bake. Cook the boiled pork in the oven in foil for 90 minutes at 180 ° C.

20 minutes before being ready to remove the coating from the mold.

Homemade veal pork

Ingredients:

  • veal - 1 kg;
  • carrots - 1 pc.;
  • garlic - 6-7 cloves;
  • salt - 2 small. spoons;
  • dried herbs - 4 tsp;
  • pomegranate sauce - 120 ml.

Cooking:

  1. Peel the carrots and garlic, chop randomly. The main thing is that one end of each piece should be pointed.
  2. Cut the whole washed and dried meat piece with a knife. The holes should be pretty deep. Fill them with slices of carrots and garlic.
  3. Mix greens and salt. Add the sauce.
  4. Grate the veal workpiece with the resulting mass.
  5. Tighten a bowl of meat with cling film. Cool for 6 to 7 hours.
  6. Wrap pickled veal in foil and put into shape.

Cook homemade boiled pork for 80 - 90 minutes at 170 ° C.

With carrots and mustard

Ingredients:

  • pork - 700 - 750 g;
  • carrots - 1 pc.;
  • garlic - 10 cloves;
  • sweet mustard - 2 tbsp. l .;
  • salt, ground basil, pepper.

Cooking:

  1. On washed and dried meat make cuts. Fill them with slices of peeled carrots and garlic.
  2. Rub generously pork on top with selected spices, salt.
  3. Cover with mustard.
  4. Wrap the meat in foil.
  5. Bake for 80 minutes at 180 ° C.

Cut the finished treat into thin slices and serve with fresh wheat bread.

With mayonnaise and thyme

Ingredients:

  • pork neck - 1 kilo;
  • dry mustard - 40 g;
  • mayonnaise - 5 dessert spoons;
  • garlic - 2 cloves;
  • dry thyme - 2 tsp;
  • salt and pepper.

Cooking:

  1. Make cuts on the neck. Stuff them with garlic.
  2. Grate meat with salt and pepper to taste.
  3. After 15 minutes, cover it with a mixture of mustard, mayonnaise and thyme.
  4. Leave the pork in this form for 4 hours.
  5. First, fry the prepared piece in a heated frying pan for 6 - 7 minutes on each side (without oil). Then wrapping it in foil, send it to the oven for 2 hours.

Cook the dish at 170 ° C.

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