It is most delicious to bake pork in the oven using foil, a special sleeve or bag. Such coatings keep the meat juicy and especially tender.
Pork with potatoes
Ingredients:
- pork pulp - 1 kilo;
- young potatoes - 1 kilo;
- onions - 2-3 small heads;
- classic mayonnaise - ½ tbsp.;
- oil, pepper, salt - to taste.
Preparation:
Preheat the oven to 180 degrees. Rinse and dry the meat. Chop it into cubes. Rinse and peel all the onions. Cut the heads into thin half-rings. Combine prepared ingredients in a common bowl.
Cut the potatoes into slices. If this is a young vegetable with a thin skin, then the latter need not be peeled off. Sprinkle the potato wedges with pepper and mix everything.
Send both vegetables and meat in a heat-resistant oiled form. Smear everything with salted classic mayonnaise.
Bake the treat on the middle shelf in the oven at the previously set temperature. You can even lay out food on a regular baking sheet. Cook the treat for a little less than an hour, stirring occasionally. The ingredients in the dish should turn slightly golden.
Serve the treat as the main hot dish. It combines both meat and a side dish at once. All that remains is to supplement the dish with fresh / pickled vegetables.
Pork neck with onions
Ingredients:
- pork neck - 1, 3-1, 5 kg;
- onions - 650-700 g;
- garlic - 3-4 cloves;
- butter - 80-100 g;
- soy sauce - 1/3 tbsp (classic thick product without additives);
- white wine vinegar - 1, 5 small. spoons;
- salt and a mixture of ground peppers - to taste;
- water - ¾ st.
Preparation:
Chop the onion into thin strips. Send to oiled brazier.
Rinse the meat and dry it in a whole piece. Grate it immediately with the dry ingredients stated in the recipe. To make it convenient to grind salt and peppers over pork, hands should be thoroughly smeared with any oil.
Tie a piece of meat with cooking string. This will allow it to maintain its shape during the baking process. In a piece of meat already tied with a thread, make shallow cuts with a sharp knife. Insert peeled cloves of fresh garlic into them. Transfer the meat preparation to the roasting pan with onions.
Combine all remaining liquid ingredients separately. First you need to mix the sauce and vinegar, and then dilute the composition with cold water.
Pour the resulting liquid sauce over the meat and onions. Spread all the butter cut into large cubes around the pork.
Cover the brazier with all the contents with foil on top. First, bake the dish for 50-55 minutes at 190-200 degrees. Then lower the oven heat by about 20 degrees and continue cooking for about 40 minutes.
The result is the most tender meat that melts in your mouth. The caramel onions underneath are also delicious and can be served along with the pork pieces.
Italian style pork in foil
Ingredients:
- neck (pork) - 1, 7-2 kg;
- ripe juicy tomatoes - half a kilo;
- champignons - 7-8 pcs.;
- fresh garlic to taste;
- olive oil - 1 large spoon;
- dry mixture of Italian herbs, salt to taste.
Preparation:
Make deep cuts on the prepared (washed and dried) piece of meat. Around the places where it will be further divided into portions.
Cut the garlic, mushrooms and tomatoes into thin slices. In this case, you do not need to first remove the skin from the tomatoes. She is completely not felt in the finished treat. Insert the plates into the cuts in the meat.
Oil a large piece of foil. Sprinkle generously with spices and salt. Put the prepared meat piece on top. You can additionally rub it with salt and Italian herbs.
Pack the blank tightly in foil. Fix everything with twine. Bake the treat for 90-120 minutes at 190 degrees. Expand the finished meat, remove the twine and cut into portions. Serve each with baked tomatoes.
An excellent side dish for tender juicy meat according to this recipe will be vegetable puree. For example, potato or pea with cream.
Homemade boiled pork
Ingredients:
- pork pulp (in one piece) - 1, 2-1, 5 kg;
- garlic - 6-7 cloves;
- salt, a mixture of pork spices, lavrushka - to taste.
Preparation:
The washed and dried meat must first be prepared for marinating. To do this: peel the garlic, cut into large pointed pieces. Grind the lavrushka. There are 1-2 leaves for the indicated amount of products. Mix chopped lavrushka with salt and assorted pork spices.
Make cuts on the surface of the meat piece. The depth of each should be approximately 2.5-3 cm. The interval between them is 3-4 cm. In the resulting holes you need to put a mixture of pieces of garlic and spices. Top a piece of pork with salt and spices.
Wrap the prepared meat in foil. Remove it in this form in a cold place for about 10-12 hours. If the hostess does not have a lot of free time in stock, you need to marinate the meat for at least 3-4 hours.
When the pork "rest" comes to an end, you should turn on the oven to warm up. The optimum temperature is 180-190 degrees.
Spread a thin layer of any fat on the baking sheet with a silicone brush. Send it to the middle shelf in the oven. First, cook the pork in the coating for about 70-80 minutes. Then - unfold the foil, turn the piece over and continue baking for about half an hour.
You can check the meat for readiness with a knife or fork. It is determined by the softness inside the piece. Cut the pork into small slices before serving. You can eat it not only with a side dish as the main course, but also instead of the unhealthy shop sausage with sandwiches. Homemade boiled pork keeps well in the refrigerator.
Pork kebab in the oven
Ingredients:
- pork - 2 kilos;
- onion - 4 medium heads;
- table vinegar - 3-4 tbsp. l.;
- granulated sugar - 2 tbsp. l.;
- lemon juice, barbecue spices, salt - to taste.
Preparation:
Cut the pork flesh into medium-sized pieces of about the same size. Cover them with a bag or cling film. Beat each one well. Next - remove the film, sprinkle the pieces with spices and salt and again slightly beat off the future kebab with a kitchen hammer. Place all prepared pork in a shared bowl.
Cut the peeled onions (2 heads) into arbitrary circles. The amount of this vegetable can be adjusted to your liking. The more onions there are, the tastier the kebab will turn out in the end.
Pour vegetable pieces into the meat. Mix everything intensively with your hands. The onions need to be kneaded with force in the process so that they let in a sufficient amount of juice. Leave the future kebab in this form for at least 2-3 hours. To prevent the meat from getting aired, cover the container with it with cling film. If you plan to marinate pork for more than two hours, it must be removed to a cold place.
Cut the remaining onion heads into thin rings. Send them to a separate dish. Fill with freshly boiled water. Add vinegar, sugar, salt to taste. If desired, you can also pour a couple of large tablespoons of lemon juice into the mass.
Cover a baking sheet with high sides with baking paper. Cut off the baking sleeve to its length. Tie securely on one side. First, send the pickled onions into the sleeve. Distribute the pickled meat on top without the vegetable, in which he spent several hours. Tie the other end of the sleeve. Make several small punctures in the coating.
Cook barbecue in the oven for 70-90 minutes at 200-210 degrees. The meat should be lightly browned as a result.
Get ready-made kebab and put it on a large dish. Onions are also worth serving - they turn out to be very tasty with a spicy taste. Try kebab delicious with various sauces based on tomato paste.
Chops in original sauce
Ingredients:
- pork pulp - half a kilo;
- medium fat sour cream - a full glass;
- Dijon mustard beans - 3 large spoons;
- hard or semi-hard cheese - 150-170 g;
- refined oil - 1-2 tbsp. l.;
- salt and a mixture of colored ground peppers - to taste.
Preparation:
Cut the washed and dried meat into neat medium-sized pieces. The thickness of each should turn out to be about 2 cm. Treat each meat slice on both sides with a special kitchen hammer with teeth. Rub the slices with a mixture of peppers and salt. Repeat beating again so that the meat is thoroughly saturated with dry ingredients.
Smear the baking sheet with a silicone brush with refined oil. Lightly coat the prepared chops with vegetable fat. Spread the latter over the entire baking sheet.
Bake the meat in the oven for about a quarter of an hour. The optimum temperature is 160-170 degrees.
Grind the cheese using a grater with the largest divisions. Add all the sour cream and mustard to it. Mix the ingredients well.
Take out the meat preparations for a short time and cover them with the resulting mustard-sour cream sauce. Return the chops to the oven for about a quarter of an hour. The cooking time can be lengthened, if necessary, so that the meat does not remain soggy inside.
Pork neckline
Ingredients:
- pork tenderloin - 750-800 g;
- classic soy sauce - 1/3 tbsp.;
- fresh garlic - 4-5 cloves;
- allspice in the form of peas - 6-7 pcs.;
- assorted aromatic herbs for pork - 3 large spoons.
Preparation:
Cut the peeled garlic into small pieces. Make shallow punctures in the pork tenderloin with a sharp knife. Insert a piece of garlic and a pea of allspice into each resulting hole.
Grate the prepared pork on all sides with spices. You don't need to use salt. It is enough to pour soy sauce over the meat. It's salty enough. Leave the pork in this form for about 2-3 hours. Periodically, the piece of meat must be turned over so that it is soaked in the marinade on all sides.
Cut a strip from the roasting sleeve, which is equal in size to the pork blank. In addition, about 20-25 cm should remain free on one side. Send prepared meat to the sleeve. The seam of the cover should be on top.
Pour the remaining marinade over the meat. Secure the sleeve with special clips. Put the workpiece first in the mold, and then send it to the oven, preheated to 200-210 degrees. Cook the dish for 60-70 minutes. The readiness of the pork can be determined by making a puncture with a thin knife. If clear juice flows out of the incision, it is worth removing the form with meat from the oven.
The resulting treat is delicious to serve with a variety of side dishes. It is advisable to supplement them with sweet or spicy sauces.
