Marinate boiled pork for baking in the oven. Homemade boiled pork - recipes for gourmets

Alexander Gushchin

I can’t vouch for the taste, but it will be hot :)

27 Mar 2014

Content

Do you still buy boiled pork in the store? But when made at home, it turns out much juicier and more aromatic. Study our step-by-step guide to cooking boiled pork, bookmark it and prepare this chic delicacy for your loved ones today.

If you want to decorate the table with a festive dish or simply please your household with deliciously cooked meat, boiled pork is what you need. Properly prepared, it will amaze everyone who tries it. How to cook boiled pork at home so that everyone juicy piece delicious meat simply melted in your mouth, and the golden brown crust beckoned to you, we will teach you.

Baked pork is a piece of non-wiry, not very fatty marinated meat, baked with spices. Traditionally, boiled pork is made from pork. Ham is best suited for this dish - it has very tender meat and a small layer of fat, which will make the dish even more juicy. Lovers of less fatty dishes use neck meat for baking. If you move away from classic version baked meat, then beef, veal or turkey are also used to prepare boiled pork.

To prepare delicious juicy boiled pork, when choosing meat three main criteria must be adhered to:

1. Color. Fresh meat should be pink or light red in color. Grayish tints indicate that the product has been sitting on the counter for a long time.
2. Smell. Fresh meat has a sweetish smell, while spoiled meat has the smell of rotten flesh.
3. Texture. Fresh meat should be dense and elastic, and the surface should not stick to your hands.

There is another way to determine the quality of meat, but this can only be done at home. So, take a small piece of meat and pour boiling water over it. After five minutes, look at the water. If it is cloudy and small rags are floating in it, the product is not of high quality; if the water is clean and transparent, with small splashes of fat, everything is in order, the dish will turn out tasty and healthy.

Preparing meat for roasting

Rinse the meat well under cold water and dry with a paper towel. If a piece of meat is too fatty for you, simply skim off excess fat from the top, leaving about 0.5 centimeters. Trim off the chaff, if any, and small thin pieces around the edges. Remove the chaff carefully so that the boiled pork does not end up looking cut up and ugly. The meat is ready for marinating.

Before baking, the future boiled pork is marinated and stuffed. For this they use different ways and ingredients - mustard, vinegar, lemon, pepper, spices and much more. But there is a main rule - for boiled pork to be juicy, it needs to be marinated for 10-12 hours. If it is less, it will not have time to absorb the required amount of marinade; if it is more, it will give up its juice to the marinade and will be dry.

Advice: when working with meat, constantly stroke it, giving it the desired shape so that it remembers it, and the boiled pork subsequently has a beautiful appearance.

This is interesting! Previously, meat was marinated by sticking it in an anthill. Formic acid softened its hard structure; the main thing was to make sure that the ants did not eat the delicacy completely.

When the meat is well marinated, remove excess marinade from its surface - most of the mustard or peppercorns so that it all does not burn.

Before baking, brown the meat on all sides. Just a little, just so that a thin crust forms and the juice remains inside during baking. To do this, you need to heat the pan well and fry each side for about 20 seconds. Oil is not needed for frying; this must be done in a dry frying pan.

For baking boiled pork, different methods are used - cook it in the oven, convection oven or in a slow cooker. But it turns out to be more traditional only in the first two cases, since in a slow cooker the dish becomes more stewed than baked.

In the oven, boiled pork is baked in a sleeve or foil. When baking in a sleeve, it is pierced with a fork in several places so that the steam does not tear the film.

To bake boiled pork in foil, fold it in 4 layers and place the marinated piece on the matte side. It is wrapped quite tightly. Place the packaged boiled pork on a baking sheet and add about 150 ml of cold water; it will create hot steam in the oven, create additional moisture and ensure even baking on all sides. We bake the dish at a temperature of 180°C, do not lower or raise the temperature during baking.

This is interesting! To correctly calculate the baking time for meat, cooks use the following formula: 1 kg of meat = 1 hour of baking.

When the meat is ready, take it out of the oven and let it cool without opening the foil or sleeve so that the boiled pork can “rest” and be well saturated with the released juices.

Secrets of cooking boiled pork

So, let’s highlight the main secrets of preparing juicy, aromatic boiled pork:

• Marinate for 10 to 12 hours.
• Bake at 180°C.
• Fry the meat in a well-heated frying pan until roasted.
• When baking in foil, add water to the baking sheet.

How to cook boiled pork at home: recipes

This turkey dish is not only lower in calories, but also has a special delicious flavor.

Ingredients: 1.5 kg turkey fillet, ginger root, rosemary, coriander, sage, salt, semi-sweet white wine.

We clean the turkey fillet from unnecessary fat and chaff. Prepare the marinade: heat the wine a little, to about 35°C, and add half a teaspoon each of rosemary, coriander, and saffron. In heated wine, the spices will better reveal their aromas and enrich the dish with them. Three on fine grater ginger (50-80 grams) and add to the marinade. Salt it (about 1-1.5 tablespoons of salt). The marinade is ready. We leave our meat in it for 10-12 hours.

In a well-heated frying pan, fry a piece of meat on all sides until a thin crust is obtained, put it in the sleeve. We poke some holes in the sleeve and put it in the oven. Bake at 180°C for 1.5 hours. When the pork is ready, take it out, cover it with a clean towel and let it cool. The dish is ready, as a side dish you can serve salad from fresh tomatoes and cucumbers.

This traditional recipe juicy boiled pork baked in the oven.

Ingredients: 1.5 kg pork ham, head of garlic, ground pepper, ginger, bay leaf, French mustard, salt.

We wash and clean the ham. Rub it with a mixture of salt and ground pepper. We make small cuts with a knife, inside of which we also rub with our mixture. Place a piece of bay leaf and half a clove of garlic into each cut. Prepare the marinade. Crush 5-7 cloves of garlic in a mortar, add salt, ginger and mustard. Coat the ham with marinade and keep it in the refrigerator for 10 hours.

When the marinated meat is ready for baking, remove unnecessary marinade. Fry the piece in a frying pan, wrap it in 4 layers of foil and put it in the oven on a baking sheet with cold water for 1.5 hours at 180°C.

Let the finished meat cool in foil. When it becomes cold, slice it thinly, place it on lettuce leaves and garnish with olives.

This beef dish can be a little dry, but our unique recipe has found a special solution to make the boiled beef tender and juicy. In addition, when cut it will look incredibly beautiful.

Ingredients: 1.5 kg of beef, 2 long carrots, ground pepper, honey, French mustard, vinegar, ginger, rosemary, coriander, saffron, salt.

We prepare the beef and make holes in it with a sharp long knife. Make holes along the fibers, try to pierce the meat right through. Rub the surface of the meat with a mixture of salt and pepper; it should also get into the narrow slits. We cut the carrots into thin strips, about 0.5 cm thick. Carefully place the carrot sticks into the holes. Prepare the marinade: mix 0.5 cups of vinegar with 0.5 cups of cold water, add ginger, rosemary, coriander, saffron and salt.

Soak the beef stuffed with carrots in the marinade for 10 hours. After frying on all sides in a frying pan, let it cool slightly. When the meat is at room temperature, rub it with honey and mustard, and after 10 minutes, pack it in foil for baking. Bake boiled pork for 1.5 hours at 180°C.

To serve, cut the finished product into thin slices. Serve it under sweet and sour sauce. Each piece will have carrot circles visible, making the pieces look amazingly beautiful.

How to cook boiled pork from veal

Thanks to this recipe, you will not only prepare delicious holiday meat, it will also be dietary.

Ingredients: 1.5 kg of veal, 1 lemon, 0.5 liters of cherry juice, 300 g of prunes, ginger, rosemary, saffron, salt.

Preparing the veal. Rub it with salt and ginger. We make holes in the meat and stuff them with pre-washed prunes. Prepare the marinade: mix the juice of one lemon with cherry juice, heat in a water bath to 35°C. Add ginger, rosemary, saffron, and salt to the heated mixture. We keep the veal in the marinade for 12 hours, after which we bake it in an air fryer. As in the oven, set the temperature in the air fryer to 180°C and bake the dish for 1.5 hours. This dish will go perfectly with cranberry jelly.

A video master class from chef Ruslan Tangirov will help you quickly master all the intricacies of cooking boiled pork.

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How to cook boiled pork in the oven at home. Recipes for preparing delicious boiled pork with photos and videos

10 recipes for the DELICIOUS boiled pork.

1. Pork roast in foil

Ingredients:
Pork - 1 Kilogram
Carrot - 1 piece
Garlic - 1 piece
Seasonings - To taste
Salt - To taste
Pepper - To taste
Mustard - To taste

1. Peel the carrots and garlic and cut the carrots into cubes, and divide the garlic into cloves.
2. Roll vegetables in a large amount of spices, seasonings, salt and pepper.
3. We make through cuts in the meat and stuff carrot pieces into them.
4. You can also stuff the inside of the meat with garlic or put it around it. Spread generously with mustard, salt and pepper to taste.
5. Ideally, such meat should be marinated for a day (but less is possible). After that, wrap it in foil and bake for an hour and a half in a preheated oven.
6. After the cooking time is up, leave the meat in the oven to cool for another half hour. Ready!

2. Pork in the sleeve

The recipe for cooking boiled pork in the sleeve will appeal to all lovers of juicy, soft and spicy meat. homemade. A quick and very simple recipe with a minimum of ingredients, try it!

Description of preparation:
If you look at the number of ingredients, it will immediately become clear that boiled pork in the sleeve at home can be prepared by any cook and under any circumstances and financial capabilities! After all, the oven will do everything for you!

How to cook boiled pork in the sleeve:

1. Defrost the meat, if necessary.
2. Put the water on the fire, add salt, pepper, and add bay leaf. As soon as it boils, remove from heat and cool.
3. Now let’s leave the meat in this marinade for a while. In this case, the longer the better.
4. Take out the meat, rub it, if you want, with salt and pepper again, and stuff it with garlic cloves, making cuts.
5. Send the meat into the sleeve, tie the edges with thread, and make a couple of holes.
6. Preheat the oven to 180 degrees and place the meat there. Bake for an hour.

Ready! You can open the sleeve from above twenty minutes before the end of cooking so that the meat browns, you will get a very appetizing crust. I hope you enjoy this simple pork up the sleeve recipe!

Ingredients:

Pork - 600 grams
Salt - 2 teaspoons
Pepper - 1 teaspoon
Spices - 1 teaspoon
Garlic - 2 cloves
Bay leaf - 1 piece
Water - 1 Liter

3. Pork boil in beer in the oven

Cooking boiled pork in beer in the oven, although it takes time, is worth it. Baked pork always turns out delicious, even if eaten cold. I’m sharing my recipe for boiled pork in beer in the oven.

Description of preparation:
Baked pork in beer in the oven is easy to prepare. Baked pork in beer in the oven is more like a recipe holiday dish. I have been preparing boiled pork according to this recipe for a long time and have never had a mistake. Baked pork cooked in beer in the oven always turned out tasty, aromatic and beautiful. You can serve it with any vegetables, herbs, horseradish or mustard. Baked pork in beer will be just as tasty in the oven cold. Bon appetit!

Ingredients:

Pork - 2.5 Kilograms
Dark beer - 1 Liter
Garlic - 1 piece
Salt - To taste
Bay leaf - 8-10 pieces
Spices - To taste

Take a piece of pork and wash it thoroughly. We select spices to taste.
Mix all the spices (I take coriander, oregano, thyme, pepper), salt, bay leaf.
Peel the garlic and divide it into cloves. Using a thin knife, make indentations in the meat half its thickness and stick pieces of garlic into them. The more garlic, the better.
Coat the meat with a mixture of salt and spices on all sides and marinate for three to four hours in a cold place. Then fill the meat with dark beer so that it completely covers the piece and put it in the refrigerator overnight.
Drain off the marinade and dry the meat with a napkin. Wrap a piece of meat in foil. Place in the oven preheated to 200 degrees for 2-3 hours. At the end of baking, unwrap the foil and let the boiled pork brown.
Cut the finished boiled pork into pieces and serve with herbs and vegetables. Bon appetit!

4. Homemade boiled pork

Homemade boiled pork recipe - preparing a meat snack with onions, cabbage and lingonberries. Buzhenina is a popular dish of Russian cuisine, known since the 16th century, and is also popular in Moldova and Ukraine.

Description of preparation:
Fry the meat in melted butter until a golden brown crust appears on both sides. Place the finished product in a roasting pan with coarsely chopped onion. Sprinkle the pork with pepper and cumin seeds, pour in the cabbage brine, then simmer until tender over low heat. The finished product should be cooled and not removed from the brine.

Cabbage is mixed with lingonberries and vegetable oil. Before serving the boiled pork, cut it into slices and garnish with sauerkraut and lingonberries. The dish can be decorated with herbs.

Ingredients:

Pork pulp - 1000 grams (lean)
ghee - 2 tbsp. spoons
onion - 1 piece
brine sauerkraut- 1 liter
cumin seeds - 1 tbsp. spoon
sauerkraut - 600 grams
soaked lingonberries - 300 grams
vegetable oil - 3 tbsp. spoons

5. Boiled pork

The recipe for boiled boiled pork will be useful to all lovers of tasty but healthy food - with such processing, the maximum nutrients in the meat are preserved, and there are not so many calories :)

Description of preparation:
This interesting and simple recipe for boiled pork was suggested to me by a man who has long dedicated his life to healthy eating, but at the same time, I haven’t lost the ability to cook all sorts of delicious things! This dish is exactly the case when you immediately want to cook it at home the same way. So don’t even doubt it - boiled boiled pork is still a delicacy!

How to cook boiled boiled pork:

1. First, mix all the dry ingredients for the marinade together. If necessary, remove the meat from the freezer at the same time.
2. Mix the spices well together, grind the bay leaf by hand or in a coffee grinder, and also add to the mixture.
3.Now add a spoonful of mustard - dry or ready-made - and add a little water to mix the spice mixture.
4. We need to rub our piece of meat with this mixture of spices, and leave it aside to soak for as long as possible, preferably overnight.
5. Actually, let’s move on to the stage of cooking boiled pork! Wrap the meat with spices in gauze and place in a saucepan with boiling salted water.
6. Reduce the heat and keep our boiled pork on low heat for about one and a half to two hours. Turn off the heat and keep it in the saucepan until it cools.

Ready! As you can see, even a novice housewife can cook boiled pork at home - there’s nothing complicated about it! And replacing it with this homemade one healthy treat You can save a lot of money with store-bought sausages, improve your health, and even lose a couple of kilograms! :)

Ingredients:

Pork - 1 Kilogram
Salt - 1 teaspoon
Black pepper - 1 teaspoon
Red pepper - 1 teaspoon
Bay leaf - 7 pieces
Rosemary - 0.5 teaspoons
Mustard - 1 tbsp. spoon

6.Buzhenina from chicken breast

Ingredients

Chicken breast - 350-400 g.
Garlic - 2 cloves.
Mixture of peppers - to taste.
Salt - to taste.
Marinade:
Soy sauce - 1 tbsp.
Chili sauce - 2 tbsp.
Rosemary - 1 sprig.
Dried basil - a pinch.
Curry - a pinch.
Tabasco sauce - a few drops.
Honey - 1 tbsp.

Cooking method

Step 1 Salt and pepper the breast with freshly ground pepper mixture on all sides.
Step 2 Cut the garlic cloves into slices.
Step 3 Make random holes in the chicken breast and stuff the breast with garlic cloves.
Step 4 Marinade. Pour into a deep bowl soy sauce, chili sauce and Tabasco.
Step 5 Add dried basil, rosemary needles, curry and hot paprika. Add honey. Stir the marinade.
Step 6 Immerse the chicken breast in the marinade, covering it with marinade on all sides. Leave the meat to marinate for several hours.
Step 7 Pour olive oil onto the foil. Place the chicken breast in the oil, pouring the rest of the marinade over it.
Step 8 Cover the breast with foil, place it on a baking sheet and place in an oven preheated to 170 degrees.
Step 9 After 30 minutes, open the foil and let the meat brown.

7. Buzhinina in a slow cooker

Ingredients

Pork (neck) - 1 kg.
Apple - 1 pc.
Garlic - 4-5 cloves.
Sour cream (25%) - 0.5 cups.
Salt, pepper, paprika and saffron - to taste

Cooking method

Step 1 Place a piece of meat on a cutting table, beat with a kitchen hammer, salt, pepper, sprinkle with seasonings and rub thoroughly into the meat.
Step 2 Take a sharp knife and carefully, being careful not to cut through the piece, make cuts from the inside.
Step 3 Peel the apple and cut into thin pieces, which then need to be placed in pre-made cuts.
Step 4 Mix sour cream with squeezed garlic, pour half of the sauce over the meat and apples.
Step 5 Wrap a piece of meat in a roll and tie with food rope. If any gaps appear somewhere, secure them with toothpicks.
Step 6 Place the meat on the bottom of the multicooker and pour the remaining sauce on top.
Step 7 Prepare boiled pork in a slow cooker for 2.5 hours in the “Baking” mode.
Step 8 Afterwards, place on a plate and cut into pieces.

8. Marinade for boiled pork

If you are planning to cook boiled pork yourself, then this simple recipe for marinade for boiled pork will come in handy - it will make your meat especially soft and juicy. Try it, it's not difficult!

Description of preparation:
This recipe for preparing a marinade for boiled pork will appeal to all lovers of spicy food, first of all, since I don’t add salt, but I don’t skimp on onions and peppers :) But of course, no one is stopping you from improving the recipe and adding, say, vinegar to the marinade , salt or aromatic herbs. The marinade here is served per half kilo of meat.

So, how to prepare marinade for boiled pork:

1. Wash the onion, peel it, and finely chop it, or grind it in a blender.
2. Add oil to the onion and mix well.
3. Finely break the bay leaf directly with your fingers, but you can leave it whole.
4. Add spices to the marinade (I used hops-suneli) and two types of pepper.
5. Mix everything thoroughly.

Ready! As you can see, anyone can prepare such a marinade for boiled pork at home. Meat in this hot sauce marinates for an average of 5 hours in the refrigerator. and only then - baked along with the onion.
Happy cooking!

Ingredients:

Onion - 500 grams
Vegetable oil - 2 tbsp. spoons
Bay leaf - 3 pieces
Black pepper - 1 pinch
Red pepper - 1 pinch
Spices - 1 Pinch

9.Hunter-style meat

Every man is a hunter at heart, which means he will definitely like meat like a hunter. The most tender pork in a sweetish marinade will become great dish even for the holiday table.

Description of preparation:
Hunting meat at home is prepared simply and does not require large quantity ingredients.

The recipe for hunting meat is as follows:
1. Wash and dry the meat.
2. Squeeze the garlic through a press or grate it. Mix it with a little salt and pepper. Rub each piece thoroughly with the resulting mixture. You can leave the meat in this form for a couple of hours in the refrigerator or start cooking it right away.
3. Place the meat in a well-heated oven, after wrapping it in foil or a baking bag. Cook for at least 1 hour.
4. At this time, you can prepare the sweet glaze. Squeeze juice from 1 orange.
5. In a small container, mix orange juice with sugar and cinnamon and simmer over low heat. The sauce should thicken a little.
6. After an hour, remove the meat and carefully pour the orange glaze over it. Place back in the oven to bake until done.
That, in fact, is the whole recipe for cooking meat like a hunter. All that remains is to take it out of the oven and serve, although it tastes amazing even cold.
Bon appetit!

Ingredients:

Pork on rib - 4 pieces
Garlic - 3-4 cloves
Orange - 1 piece
Sugar - 50 grams
Cinnamon - 1 Pinch
Salt - 1 pinch
Pepper - 1 Pinch

10.Lamb baked with garlic and herbs

Ingredients:

Vegetable oil - 5 tbsp. spoons
Lamb - 1.5 Kilograms
Salt - 1 To taste
Peppercorns - 10 pieces
Marjoram - 1 tbsp. spoon
Garlic - 5 cloves
Thyme - 1 tbsp. spoon

1. Grind the peppercorns in a mortar. Add garlic here and grind thoroughly again.
2. Mix marjoram, thyme and oil.
3. Add garlic and pepper, add a little salt and pepper.
4. Rub the meat on all sides with the resulting mass. Place the meat in foil and wrap it.
5. Place the meat wrapped in foil in a baking dish. Preheat the oven and place the mold there. Bake for two hours. The temperature should be 180 degrees.
6. Afterwards, remove the meat from oven, remove the foil and you can cut into slices.

Let's start cooking! First, universal tricks for juicy boiled pork. After 4 pork recipes - one is better than the other, and all are affordable and simple.

Quick navigation through the article:

How to choose meat for boiled pork

What are the characteristics of fresh quality pork?

The surface is uniformly pink, not dark, almost dry. If you press with your fingers, there will be no dent. The smell is without ammonia, similar to milk. The fat on the piece has a milky white color.

Which cut of pork do we choose for boiled pork?

The inside of the ham, neck and tenderloin are ideal for roasting.

Other pieces can also be baked according to any of the proposed recipes. And yet, in the competition for impeccable juiciness, the first three pieces will win.

Brisket is the most difficult to bake.

How to prepare and stuff

Wash the piece of meat in running cold water and be sure (!) to dry it well (with paper towels).

There is no need to trim off the outer fat.

But if there is too much of it, or you feel safer from removing it, do it to your taste - there will be no disaster. Even dry boiled pork is an excellent option for a sandwich or salad for lunch and dinner, much healthier than ham or store-bought sausage.

What's the best way to stuff meat with garlic?

• In a checkerboard pattern we make cuts into the depth of the meat piece (2-3 cm).
• We cut each clove in half so that the pieces are sharp - additional convenience when stuffing.
• Pour salt and pepper (or a mixture of peppers) onto a plate.
• We dip each piece of garlic into this mixture with a wet cut and push it, already salted, into a cut in a piece of meat. This will allow the future boiled pork to be salted from the inside.

What can you stuff meat with, other than garlic?

You can add a piece of bay leaf or narrow carrot sticks to the garlic. Another aromatic option: rub the meat with garlic gruel, thoroughly deepening the mixture into the cuts. The choice is yours - depending on your love for garlic, carrots and bay leaves.

How do we rub meat after filling?

Very carefully, massaging and pressing, on all sides of the piece, going over the depressions and unevenness of the relief.

Do we always marinate meat before baking for 2+ hours?

Not always. We love to conjure up some magic with marinades for the holidays. On weekdays you can get by with a quick option. The juiciness of boiled pork is most strongly determined not by the marinade, but by the original piece of pork and the correct baking in terms of temperature and time in the oven.

It is very convenient to marinate a piece overnight.

On average, 8 to 10 hours is enough for the marinade to thoroughly saturate the meat.

How to bake correctly

How long to bake boiled pork in the oven in foil?

At a temperature of 180-200 degrees, an average of 1.5 hours per 1 kg of meat.
We recommend checking the boiled pork a couple of times for doneness during the last 30 minutes of baking. This way there is no risk of drying out the meat.

How to check the readiness of boiled pork?

We take out a baking sheet, make a deep cut with a knife and press on the meat piece. Has reddish juice appeared? Return to the oven. Has a clear liquid appeared, like broth? The meat is ready. Open the foil and leave in the oven for another 5-10 minutes - we also love a golden brown crust.

What do we do immediately after baking?

Remove the piece from the oven and leave it alone for at least 15 minutes!

We do not cut or transfer. The meat must be infused. This is true for any piece of cooking. During the cooling time, the meat juices form that unforgettably juicy taste.

Baked pork is delicious to eat warm. Although, for our taste, the unique meat perfection is cold boiled pork, which has stood in the refrigerator for at least 6 hours after cooling.

Very simple - boiled pork in onion marinade

A classic of the genre for marinating kebabs is onion gruel. It is also suitable for a large piece of meat. Very simple and delicious recipe in foil in the oven, with minimal preparation, which even a man far from the kitchen can handle.

We need:

• Pork (tenderloin) - 2 kg
• Garlic - 1 medium sized head
• Onion - 1 pc. medium size
• Dry mustard - ½ tsp.
• Salt, pepper, spices - to taste

How we cook.

Cut the garlic into 2-3 parts along the clove and bread it in a mixture of salt and pepper. Chop the onion on a fine grater and add mustard powder to the pulp - the marinade is ready.

We stuff a piece of meat into the deep cuts we made. Rub the pork with the onion-mustard marinade and let it marinate in the refrigerator for 2-3 hours. Or don't marinate.

Wrap tightly in foil and bake in the oven (200 degrees) for 2 hours.

During the last 30 minutes we check the readiness by cutting and squeezing out the juice. We remind you: the juice of cooked boiled pork looks like a colorless broth.

Open the foil 5-10 minutes before turning off the oven so that the surface of the pork is browned.

Simply with a twist - boiled pork in milk with spices

Baked pork without stuffing, with thyme and nutmeg, baked with milk. It does not require marinating, but it turns out juicy and golden brown. And not only from pork: this quick recipe universal. We recently cooked turkey with him. Don't look away!

We need:

• Pork (ham or tenderloin) - 1 kg
• Milk - 400-500 ml
• Garlic - 4 cloves

Dry spices:

• Cloves - 3-4 pcs.
• Cardamom - 7 pcs.
• Nutmeg - 1 tsp.
• Thyme - 1 tsp.
• Anise - 1 tsp. (if you like)
• Black pepper - to taste
• Salt - 1 tsp.

How we cook.

Cut 2 cloves of garlic in half, and press 2 into a pulp through a press.

Attention: we do not salt the meat! Rub it on all sides with garlic gruel and spices - thyme, anise, nutmeg, black pepper. Place in a deep baking dish.

We warm the milk, but do not boil it! - with cloves and cardamom. Our goal is that steam has started to appear slightly, but it is not boiling yet. Fill the mold with heated milk along the side wall (without pouring over the meat!) - 2-3 cm in height. Add chopped garlic to the milk. Cover the pan tightly with foil.

Preheat the oven to 230 degrees. Bake the meat for 20 minutes. Then reduce the temperature to 180 degrees and bake for another 40 minutes. If the milk evaporates too much, add a little more milk.

After 1 hour of baking, remove the foil and salt the piece and milk sauce on top. And bake in an open pan for another 30 minutes.

Important! Baste the meat for the last 30 minutes.

During this time, pull out the baking sheet 4-5 times and pour the milk sauce from the bottom over the entire surface of the meat (scrape it with a large spoon). This will provide the boiled pork with a delicious crispy crust.

Classic luxury - boiled pork in mustard marinade

Solid option for New Year and Easter. Several hours of marinating outside and inside. Colorful stuffing with garlic and carrots. A mixture of peppers for a spectacular sprinkling. Mustard, ordinary and with grains, mayonnaise - all the attributes of traditional boiled pork baked in foil in the oven.

What do we need:

• Pork (preferably neck or ham) - 1 kg
• Garlic - 12 cloves
• Carrots - ½ small root vegetable
• Water - drinking 1/3 cup

For the marinade:

• Mayonnaise - 1 tbsp. l.
• Mustard (medium hot) - 1 tbsp. l.
• French mustard with grains - 1 tbsp. l.
• Peppercorns - 1 tbsp. l.
• Coarse salt - 2-3 pinches
• Black ground pepper- taste
• Bay leaf - 2 pcs.

All steps perfect recipe illustrated by photos. In general, the preparation is similar to the previous options.

Let us describe the intricacies of the process for festive boiled pork with long marinating.

We make holes for stuffing for the entire height of the piece and widen it thoroughly (!).

Salt and pepper directly into the cuts made, and then rub the surface of the piece with mustard and mayonnaise, deepening the sauces into the holes.

At the end of preparation, add garlic and carrot sticks. Coat the top with mustard and grains and sprinkle with peppercorns. It will be more beautiful if you use multi-colored ones.

Marinate in the refrigerator for at least 3 hours. We take it out and let the piece stand for 30 minutes at room temperature and only after that put it in a preheated oven (200 degrees).

Great homemade pork! It is quite simple to prepare, and the result is amazing: the meat is juicy, tender and aromatic. This meat delicacy will be good for any holiday feast.

Ingredients

• Pork pulp - 1.2-1.5 kg (neck, ham or back).

For the brine:

• Water-2l.
• Salt-3 tbsp.
• Bay leaf - 3-4 pcs.
• Black peppercorns - 1 tsp.
• Allspice peas - 1 tsp.
• Cloves - 8-10 buds.
• Ground coriander - 1 tbsp.
• Provencal herbs - 1 tbsp.

For rubbing:

• Dijon mustard - 4 tbsp (or plain mustard).
• Vegetable oil-3 tbsp.
• Honey-1 tbsp.
• Pepper mixture.
• Salt.

You can use any spices to suit your taste.

STAGE 1

Wash the meat and dry it.

STAGE 2

Let's prepare the spices for the brine.

STAGE 3

Prepare the brine: Add salt, bay leaf, black peppercorns, allspice, cloves, ground coriander to the water. Provencal herbs. Bring the water to a boil and boil for 2 minutes. After this, cool the brine to room temperature.

Pour the prepared brine over the meat, cover with a lid and put in the refrigerator for 2-3 days.

STAGE 4

Let's prepare the mixture for rubbing: Peel the garlic and put it through a garlic press.

STAGE 5

Add mustard, honey and vegetable oil. Let's mix.

STAGE 6

Add a little salt and a mixture of peppers.

STAGE 7

Remove the meat from the brine, dry it with paper towels, and rub with the prepared rub mixture.

STAGE 8

Wrap the meat tightly in 4 layers of foil. Bake in a well-heated oven at 180 degrees for 1.5-2 hours.

STAGE 9

Leave the boiled pork in foil for 30 minutes. Then cut into slices.

After baking, the boiled pork can be wrapped in several layers of gauze, pressed down with a small weight and allowed to cool. This method allows you to cut into thin pieces without them crumbling. Serve as a cold appetizer.

BON APPETIT!

Russian cuisine is unique and varied, but it is especially distinguished by its hospitality, which is clearly seen in the preparation of boiled pork. The dish, represented by a large piece of meat, which has been previously prepared and baked, is the real personification of a hospitable table, at which everyone is welcome: relatives, guests, neighbors, friends. To be fair, it’s worth noting: similar options for cooking pork exist in Austrian and German cuisines.

Juicy homemade boiled pork - recipe with spices

If you highly value not only a delicate taste in meat snacks, but also a rich aroma, this recipe for cooking boiled pork at home will definitely appeal to you. After all, the meat is not only very juicy and melts in your mouth, but also incredibly fragrant.

Cooking time - 2 hours + time for marinating and infusion.

Number of servings - 1.

Ingredients

What ingredients should be prepared to implement this recipe? It's easy:

• pork - 600 g;
• vegetable oil - 2 tbsp. l.;
• seasonings - 2 tsp;
• garlic - 1 head;
• ground red pepper - 1/4 tsp;
• ground black pepper - to taste;
• salt - to taste.

On a note! As for seasonings for cooking pork, it is recommended to use a mixture of ground nutmeg, mustard seeds, coriander, sweet paprika, and suneli hops.

Per serving

• Calories: 267.37 kcal
• Proteins: 14.66 g
• Fat: 22.03 g
• Carbohydrates: 2.51 g

Cooking method

Relying on step by step recipe With a photo, it’s not difficult to make delicious homemade boiled pork. You only need to strictly follow the instructions and observe all the subtleties of the culinary action.

This is how this dish is prepared in a marinade from a variety of aromatic spices. The meat is not only juicy, it is imbued with different smells and turns out to be moderately piquant.

The simplest boiled pork recipe

If you prefer the most simple recipes, which do not require a lot of fuss in the kitchen, then make boiled pork this way. The result you get at the end will not disappoint you!

Cooking time: 5 hours 15 minutes.

Number of servings - 1.

Ingredients

So, have you decided to make your own charcuterie? Then you need to prepare this:

• pork - 1 kg;
• bay leaf - 4 pcs.;
• garlic - 1 head;
• mustard - 2 tbsp. l.;
• salt;
• ground black pepper - to taste.

Note! To make the finished dish as tender and soft as possible, you should use a neck or ham as a base.

Per serving

• Calories: 252.81 kcal
• Proteins: 15.40 g
• Fat: 20.35 g
• Carbohydrates: 1.92 g

Cooking method

The preparation is so filling meat snack, which is suitable for sandwiches or feasts, simply. But to do everything correctly, it is recommended to follow the recipe with photos step by step.

The dish is ready! Let the meat cool and place it in the refrigerator for 4-5 hours, after draining all the marinade. Cut the finished appetizer into slices and can be served.

How to cook pork boiled pork according to a spicy recipe?

Making delicious boiled pork is not that difficult. Many cooks today use multicookers or other newfangled appliances for this, but believe me: the most tender meat is obtained after proper marinating, baking and resting in the oven.

Cooking time: 2 hours.

Number of servings - 1.

Ingredients

To prepare a juicy meat appetizer, we need this:

• pork - 1 kg;
• dried basil - 1 tsp;
• garlic - 8 cloves;
• mustard - 1 tbsp. l.;
• ground red pepper - 1/2 tsp;
• ground black pepper - 1 tsp;
• salt.

Per serving

• Calories: 244.72 kcal
• Proteins: 14.95 g
• Fat: 19.76 g
• Carbohydrates: 1.78 g

Cooking method

It turns out very tasty boiled pork at home savory recipe with mustard and basil. This snack will be the perfect complement for sandwiches on the road or for a picnic. The meat comes out juicy, but dense and does not crumble at all when slicing.

After turning off the heat, leave the snack in the oven for a couple of hours. The brine that is formed can be used to prepare sauces or cereals. Boiled garlic can be extracted, but this requirement is not mandatory. Place the finished meat in clean foil, cover tightly and put in the refrigerator for another day.

Cooking boiled pork in a baking sleeve

You can cook tender boiled pork not only in foil, but also in a baking sleeve. The appetizer is moderately salty and spicy. Suitable for both everyday and festive tables.

Cooking time: 3 hours 20 minutes.

Number of servings - 1.

Ingredients

What do we need? Here is the complete list:

• pork - 800 g;
• garlic - 5 cloves;
• soy sauce - 4 tbsp. l.;
• seasoning for pork - 3 tbsp. l.;
• allspice - 8 peas.

Per serving

• Calories: 248.13 kcal
• Proteins: 14.86 g
• Fat: 19.44 g
• Carbohydrates: 3.35 g

Cooking method

If you strictly follow the proposed recipe, you will get an excellent replacement for the usual store-bought sausage or ham.

Bon appetit!

Video recipes

If you don’t know how to prepare homemade boiled pork, video recipes will help you. Even at home, with a minimum set of ingredients, you will get a real culinary miracle: