I wonder if you can immediately tell which dish will look gorgeous hot on a holiday table, and will delight you cold on an ordinary day? Something that would be quite specific and easily recognizable at the same time. Nourishing and juicy. And in size it resembled a huge edible block of meat browned in the oven. So that when sliced it remains very tender and slightly spicy.
Can you guess what we're talking about? Of course about boiled pork! Baked in a sleeve or foil, it is better than any sausage, suitable for a hearty dinner with a side dish, or for an amazing sandwich made from fresh crispy bread.
In the classic version, a one and a half kilogram piece is first kept in brine for about a day, and then stuffed with garlic and rolled in spices. However, you can speed up the process by marinating a moderately fatty pork neck or ham.
And if you want to please your guests with interesting flavor notes, then make deep cuts in the pulp and fill them with vegetables, fruits or unusual sauces. Want interesting ideas? Then read the recipes below and start experimenting in your kitchen!
The easiest way to give meat a smoky flavor is to add “Liquid Smoke” to the marinade. But this chemical composition is still harmful to health. What if you use “dry pickling”? Those. rub the meat with bay leaf and a mixture of peppers, which will give it a spicy kick, like after burnt wood chips.
As a child, I couldn’t stand salted lard at all. But after my friends cut it into pieces and seasoned it well, it lost its unpleasant taste to me. This same option can change the aroma of the meat - instead of the usual boiled one, it will acquire a rich piquancy.
You can use ready-made pork seasoning, which is sold in the store. But it’s better to grind white, black and allspice peas yourself, add paprika and chili. This mixture will make the dish delicious!
Ingredients:
- Pork – 1.2 kg.
- Bay leaf – 6-10 pcs.
- Garlic clove – 4 pcs.
- Mixture of ground peppers – 1.5 tbsp. l.
- Salt – 1-1.5 tbsp. l.
Preparation:
1. Take the pork and rinse it thoroughly under running water. Immediately blot the remaining water with paper towels and rub the salt into the piece.
Why do you need to dry the meat? So that the accumulation of moisture does not absorb salt crystals and dry marinating is more uniform.
It is worth remembering that the pulp should not be “steamy” or too stale - this will only worsen the taste. In the first case, the boiled pork will be overly saturated with spices, and in the second it will retain the unpleasant smell of old weathered meat.
2. We have prepared the top layer, and now it’s time to work on the inner layer. Cut each clove of garlic into 4 oblong cloves. Lightly roll them in salt. We make punctures on all sides in the pulp at approximately the same distance from each other with a thin knife and insert garlic pieces into them.
3. Apply a large bay leaf (or 2 small ones) on all sides and place it in a deep cup. We cover it with cling film or close it with a tight lid and leave it warm for an hour first, and then for a couple more in the refrigerator.
4. Carefully transfer the entire contents of the cup into the baking sleeve and close it on both sides with clips. Place on a baking sheet or baking dish so that the workpiece lies on a flat surface and does not break through in the oven under the weight of its weight. Any puncture of the shell from below can release all the juice, and we need it to preserve the softness of the meat!
5. Preheat the oven to 180 degrees and leave the meat in it for 1.5 hours. Never pierce the sleeve at the beginning or before baking to prevent steam from escaping during high-temperature cooking. We will create a kind of vacuum packaging and hot air will circulate inside the bag, thereby heating all the meat evenly.
Only 15 minutes before the end, you can carefully make a slight cut on top, so that the heat enters the cut and the boiled pork is slightly covered with a golden brown crust.
Bon appetit!
Homemade boiled pork in mustard-honey sauce
As a rule, all homemade boiled pork recipes boil down to fairly long baking: from one to three hours. There is a rather interesting method in which it will only take half an hour to simmer at high temperature!
True, in order for the pork to be fried so quickly, it must first be marinated for two days, and then left to cool for 5-8 hours right in the oven. This may seem too long, but there are several undeniable advantages:
- In two days, the marinade will completely penetrate the meat, and it will be evenly saturated and salted;
- Boiled pork will captivate you with its softness and melting tenderness on the tongue;
- The pulp is compressed so that it can easily be cut into thin slices;
- Significant savings in electricity or gas due to a short baking period.
And to this list we add the fact that the workpiece will be covered with honey-mustard sauce, which will add an incredible sweet-spicy piquancy to the meat.
Ingredients:
- Pork tenderloin – 1.2 kg.
- Water – 1 l.
- Salt – 30 gr.
- Mustard seeds - 2 tbsp. l.
- Sunflower oil, honey – 2 tbsp. l.
- Liquid mustard – 1 tbsp. l.
- Garlic clove – 6 pcs.
- Black peppercorns – 5 pcs.
- Allspice peas – 3 pcs.
- Bay leaf – 2 pcs.
- Granulated sugar - 1 tsp.
Preparation:
1. First of all, let's prepare the marinade. Pour water into a deep saucepan and set to heat on the stove. We dilute salt and sugar in it, add peppercorns with garlic cloves and bay leaves. Bring to a boil and immediately turn off the gas.
As soon as the spice-saturated liquid has cooled completely, place the pre-washed meat in it, close the lid and put it in the refrigerator for two days.
2. Since the piece will float up a little, be sure to turn it over at least three times a day. This will allow it to be evenly and completely saturated with brine.
3. Remove the pork from the liquid, squeeze it lightly and be sure to wipe the wet surface with paper towels.
4. In a bowl, combine regular mustard with Dijon mustard. Add honey and sunflower oil and whisk thoroughly to form a thick, homogeneous sauce. Rub the marinated workpiece well with the sweet-spicy mixture and wrap it tightly with cotton threads so that the pulp, swollen from brine, becomes a little denser.
5. Wrap our masterpiece in two layers of foil and place it in a muffin baking pan so that the boiled pork takes on a more beautiful shape.
6. Preheat the oven to 220 degrees and simmer the contents of the mold in it for exactly half an hour. Then turn off the heat completely and let the meat reach the desired state, without opening the door until the boiled pork has completely cooled (at least 5 hours).
7. We take out the finished dish, carefully unwrap it (accumulated juice may remain inside) and cut off the threads that strengthened it.
8. Serve with fresh vegetables and herbs or serve with any side dishes. You can store it in the refrigerator, first wrapping it in parchment or foil.
Bon appetit!
Pork baked in the oven with orange and honey for the holiday table
There is a saying: “You are in this business like a pig in oranges.” In my opinion, it is offensive, and from a culinary point of view it is completely unfair, because pork goes very well with orange glaze.
Agree that bright juicy wheels around meat laid on green lettuce leaves will give you a truly bright New Year's mood. And the citrus note will make the boiled pork unusual and truly festive.
We will not marinate anything in advance and for a long time, because during the baking process we will pour it with orange-ginger syrup several times, which, when heated, will completely saturate the pork with an amazing aroma.
Ingredients:
- Boneless pork loin – 1 kg.
- Orange – 1 pc.
- Soy sauce, honey - 2 tbsp. l.
- Ginger paste, sunflower oil - 1 tbsp. l.
- Salt, pepper - to taste.
Preparation:
1. Wash the tender boneless loin and be sure to dry it. Combine sunflower oil with salt and pepper and rub the meat on all sides with this mixture. Place it in the middle of a baking sheet, which must also be greased with oil, and bake for an hour at 180 degrees.
You can cover it with a piece of foil to prevent it from drying out and burning.
2. In the meantime, let’s prepare our citrus marinade. Wash the orange well and wipe with paper towels to remove dirt and excess essential oil. Then, using a grater with the finest mesh, remove the zest into thin shavings.
3. Cut the orange itself and squeeze it to get its wonderful juice. Be sure to remove the seeds and empty crusts - they are not needed and can give an unpleasant bitterness. If a little pulp squeezes out, it’s okay.
Add zest shavings, ginger paste and dilute with honey and soy sauce. Beat thoroughly into a homogeneous syrup and place in a steam bath to thicken the sauce and create a delicate glaze.
Instead of paste, you can grate fresh ginger root.
4. Take out the semi-finished pork and make deep punctures in several places. Coat it with sweet and spicy sauce, trying to pour a little of the thick liquid into the holes made. Send to bake for another 5 minutes.
5. Then we repeat the operation of coating with glaze 2 more times, followed by five minutes of baking.
6. We festively decorate the hot boiled pork with fresh orange slices and herbs.
Bon appetit!
A simple and tasty recipe for pork with vegetables and mushrooms
How do you usually cook a large piece of meat with vegetables? The pulp is placed in the middle of the baking sheet, and the slices are poured around it and baked.
But we want the boiled pork to look festive and original, so we will “pack” vegetables and mushrooms inside the pork soaked in kvass. It will be a big surprise for guests when a large ham turns out to be stuffed.
Ingredients:
- Pork – 1.2 kg.
- Champignons – 0.3 kg.
- Kvass – 1 l.
- Tomato, onion, carrot, potato - 1 pc.
- Butter – 2 tbsp. l.
- Dill and parsley - 1/3 of a bunch each.
- Salt, pepper, nutmeg - to taste.
Preparation:
1. Soak a clean, dried pork neck in kvass for a couple of hours. During this time, be sure to turn it over several times so that it is well saturated with bread spirit on both sides.
2. Grind all peeled and washed vegetables along with mushrooms with a food processor or through a meat grinder. Finely chop the greens and combine with chopped comrades. Then we fry them in butter for about 7 minutes, so that they soften slightly and the excess liquid evaporates.
3. Squeeze the meat a little from the marinade, blot it with a paper towel and cut it in the middle, not cutting 2-3 cm to the end.
4. Place the fried vegetables in the middle of the sausage and connect the edges. To ensure that the boiled pork with filling keeps its shape, we first temporarily fasten it with toothpicks and then wrap it with cotton thread so that during baking the neck does not open and the filling does not fall out. After tying, the wooden sticks can be removed.
5. Wrap in two layers of foil and place on a baking sheet in an oven preheated to 180 degrees for 80 minutes.
6. Before serving, unroll and remove the threads. It is best to place it on a dish with the seam down, so that at first glance it is difficult to understand that there is something inside.
Bon appetit!
How to cook juicy meat stewed with prunes
Remember the movie “The Milkmaid from Khatsapetovka”? There, the main character wrapped prunes in meat rolls instead of apricots. The people really liked it.
So why don’t we stuff the pig with this magnificent dark dried fruit instead of garlic? It will add sourness and a sweetish taste to the boiled pork. We also use Teriyaki sauce as a secret component of the marinade.
Ingredients:
- Pork fillet – 1.2 kg.
- Pitted prunes – 100 gr.
- Teriyaki sauce - 3 tbsp. l.
- Liquid mustard - 2 tbsp. l.
- Salt – 1 tbsp. l.
- Dry garlic (powder), ground black pepper – 1 tsp.
Preparation:
1. Combine salt with ground black pepper and rub into the fillet, trying to distribute the mixture evenly over the entire surface.
2. Now we pierce our workpiece with a knife and stuff each small hole with pre-washed prunes.
If the dried fruit is large, it is better to cut it into oblong half-centimeter cubes.
2. In a bowl, combine liquid mustard with sauce and be sure to add chopped dry garlic. Beat this until it becomes a thick, homogeneous mixture.
3. Using a pastry brush or directly with your hands, coat the stuffed pork with mustard marinade.
Carry out pickling with gloves, because mustard will corrode microdamages of the skin and may begin to sting your fingers.
4. Roll up a large sheet of foil in two layers and wrap the workpiece in it. Leave to infuse in the refrigerator for 2 hours.
5. Place the shiny package with the contents in a mold or on a baking sheet and bake for an hour and a half in the oven at 180 degrees.
6. Remove the finished masterpiece from the packaging and cool slightly without any drained juice. It is best to cut into transverse slices so that pieces of prunes fall into them.
Bon appetit!
Boiled pork with carrots and garlic
Young pig meat acquires a rather original taste thanks to marinating in white wine. Grape acid softens the fibers very quickly, so it is better to add honey to neutralize it. It is enough to soak the pulp in such a natural marinade for an hour.
I really like the garlic spirit in the baked chunks. But carrots, it seems to me, impart too specific sweetness, so I use just one thing. But if you are her fans, you can stuff her with more.
Ingredients:
- Pork carbonate – 1.5 kg.
- Dry white wine – 1 glass.
- Garlic clove – 8 pcs.
- Carrots - 1 pc.
- Allspice peas, bay leaves - 4 pcs.
- Sunflower oil - 3 tbsp. l.
- Salt - 2 tsp.
- Ground black pepper, honey - 1 tsp each.
- Thyme - to taste.
Preparation:
1. To ensure that the boiled pork has a beautiful, regular rectangular shape, take pork chop. Wash it well, dry it and, using a narrow long knife, pierce it through the entire length. You can do this with a skewer, but then you will definitely need to turn the piece of iron several times to widen the hole.
2. Cut the peeled carrots into quarters and stick them successively into the slot to completely fill them with the orange vegetable from edge to edge.
3. Halve the garlic cloves so that there are more of them. Mix salt and pepper in a saucer and roll the resulting slices in them. We prick the carbonate on all sides with a knife and stick the cloves into these holes.
3. Chop the thyme into the remaining pepper-salt mixture and pour in the oil. Mix well and rub the meat block with this solution. Place it in a bag and leave it in the refrigerator for a couple of hours.
4. Place a baking sleeve on a baking sheet and place the pork in it. Carefully seal one side with a clip.
Heat the wine slightly and dissolve the honey in it. We’ll pour this marinade into a heat-resistant package with the boiled pork and throw in the bay leaf with peppercorns. Let's close the second side as tightly as possible.
5. We do not touch our workpiece for an hour so that it absorbs liquid and we do not accidentally damage this “container”. Then we put it in the oven and simmer at 180 degrees for an hour and a half. Due to the circulating steam inside the sleeve, you will not get a crispy top layer. Therefore, trying not to get burned, cut the film from the top in the middle and turn on the convection mode for 15 minutes.
6. You can send it to the table directly from the oven, placing it on a beautiful dish, or after cooling, store it in the refrigerator in parchment and cut into slices as needed.
Bon appetit!
When setting the table, do not forget to place gravy boats with horseradish appetizer, mustard, and any sweet, sour or spicy sauce next to the boiled pork. Guests will appreciate your care, because you always want some kind of addition to meat dishes.
If unexpected get-togethers are planned, and in the refrigerator there is a piece of baked pork, a couple of boiled eggs and a small plastic of cheese, prepare snack sandwiches from them. Grate the last two ingredients on a fine grater and mix with chopped garlic cloves and mayonnaise. Spread this mixture onto the pieces of bread and place thin slices of meat on top. It will be both satisfying and pleasant.
Bon appetit and a great feast with aromatic boiled pork!
Let's start cooking! First, universal tricks for juicy boiled pork, and after 4 pork recipes - one is better than the other, and all are affordable and simple.
By the way, . Whole in the oven, taking into account the main secrets from the chefs, which, however, do not require special expenses. It happens!
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. A very simple and tasty 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 just pork: this quick recipe is versatile. 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
A 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
- Ground black pepper - to taste
- Bay leaf - 2 pcs.
All steps of the ideal recipe are illustrated in the photo. 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).
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
Based on the step-by-step recipe with photos, making delicious homemade boiled pork is not at all difficult. 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 simplest recipes that do not require much 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
It’s easy to prepare such a hearty meat snack that is suitable for sandwiches or feasts. 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 using a spicy recipe with mustard and basil. This snack will be an ideal addition to 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:
Baked pork is one of the most popular dishes in Ukrainian, Moldavian and Russian cuisines. The word “buzhenina” itself has Slavic roots, and previously had the pronunciation “vuzhenina”, which meant “to dry”, “to smoke”.
FLAVORED BUZHENINA
The dish in question will perfectly decorate any holiday table. The appetizing tender meat will surely please everyone who tastes this wonderful treat. We offer you one of the options for preparing amazing aromatic boiled pork.
To prepare aromatic boiled pork, you will need: pork (pulp) - 1 kg kvass - 500 ml onion - 1 pc. garlic - 2-3 cloves bay leaf - 3 pcs. dried lemon balm - 10 g ground black pepper salt How to prepare aromatic boiled pork: 1. Wash and dry the meat. 2. Peel the garlic and onions and cut into thin strips. 3. Using a thin knife, make cuts in the meat and stuff it with pieces of onion and garlic. 4. Salt and pepper the pork to taste and place in a deep saucepan. Pour kvass, add bay leaf and lemon balm. Marinate for 1.5-2 hours. 5. After 2 hours, transfer the meat to a deep baking dish and place in the oven. 6. Bake for 2.5-3 hours, remembering to baste the boiled pork with marinade every 10-15 minutes. During the cooking process, you can replace dried lemon balm with mint or add any spices at your discretion. Before serving, boiled pork should be cooled and cut into slices. Serving boiled pork with horseradish, mustard or herb vinegar can be considered traditional. However, you can offer other options. For example, serve your culinary creation with Caesar salad or sliced fresh vegetables. Bon appetit to you and your guests!
The material belongs to the site 1001eda.com Recipe author Marina Saenko
COLD PORK
It is known that boiled pork is our dish. However, previously it was dried and smoked. The meat was mainly pork. The type of meat remains the same, but the cooking method has changed. How to make boiled pork today? To prepare boiled pork you will need: pork (boneless part of the ham) - 500-1200 g bay leaf - 2-3 pcs. garlic - 2 cloves salt pepper ground red pepper ground black Method of preparing boiled pork: Place the washed meat in a deep bowl (the meat should be ¾ of the way up in the mold), salt, pepper, sprinkle with chopped bay leaf and slices of chopped garlic. Fill the meat halfway with water. Fold the parchment paper in half, moisten the inside with water and wrap the meat in it so that the edges lie in the mold. Place the boiled pork in an oven preheated to 150 degrees and bake for 2-2.5 hours (time depends on the weight of the meat). If the water has completely evaporated during baking, add water. Remove the finished meat from the oven and let it cool without removing the paper. The boiled pork should be served only the next day.
The material belongs to the site 1001eda.com Recipe author Nadezhda Buturlakina
COLD BUZHENINA IN THE "SLEEVE"
The baking sleeve is no longer a novelty these days. In the sleeve, the meat is baked in its own juices, so it turns out juicier. Ingredients for boiled pork in a sleeve: meat - 1.5 kg water - 1 liter salt - 2-3 tablespoons bay leaf - 5 pcs. allspice peas black pepper peas mustard grains thyme seasoning tarragon Method of cooking boiled pork in the sleeve: Make several holes in the meat using a toothpick. Pour water into a saucepan, add salt and bay leaf. Place the meat in the cooled brine and place it in the refrigerator for 5-7 hours. Stuff the marinated meat with garlic, transfer to a baking sleeve, add thyme, bay leaf, crushed black pepper, allspice, mustard seeds, seasoning, extragon, then mix thoroughly. Transfer the meat to an oven preheated to 200 degrees C and bake for about 50-60 minutes. Before serving, it is better to cool the meat and cut it into pieces. Bon appetit!
The material belongs to the site 1001eda.com. Recipe author: Nadezhda Orekhova
FLAVORED BUZHENINA IN DOUGH
CALMED FISH IN FOIL
CALMED PIECES IN THE AIR GRILL
In our new century, you won’t surprise anyone with an air grill. And he cooks, and steams, and makes boiled pork. To prepare boiled pork in an air fryer, take: pork (neck) - 1 kg honey - 1.5 tablespoons olive oil - 1.5 tablespoons seasoning: a mixture of four peppers - 1.5 tablespoons Method for cooking pork in an air fryer: For the marinade, mix honey , seasoning, oil. Rinse the meat, dry it and spread it with marinade, pepper, cover with cling film and refrigerate for 3 hours. After this, wrap the meat in foil and bake in a convection oven for 1 hour at 180 degrees. Cool the finished boiled pork in foil, then unfold and cut into thin pieces onto a serving plate. Bon appetit!
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