Boiled pork is a festive dish on any table. Delicate, aromatic meat is usually served cold, with traditional Russian spices: mustard, horseradish or aromatic herbal vinegar. The pork meat is dense, slightly dry, sometimes even crumbling under the knife, exudes the aroma of natural spices. At home, boiled pork can be baked in the oven in a culinary sleeve or in foil.
Homemade boiled pork recipe in the oven
Usually, pork neck or ham is taken for baking pork. But if you bake the meat correctly according to the recipe, the boiled pork will turn out juicy and tasty from any part of the boneless carcass.
You will need:
- 1 kg pork fillet;
- 4-5 cloves of garlic;
- 1 tsp black peppercorns;
- 1/2 tsp. dried basil and red paprika;
- 1 tsp with a slide of coarse table salt;
- 1 tbsp. l spicy dining mustard (a little more to taste);
- baking foil.
Step by step cooking process
Strip the meat from all films, and leave the fat. Wash the pork with cold water, pat dry with paper towels.
Peel the garlic cloves and cut into slices. This garlic will need to stuff the meat. Prepare the boiled pork marinating spice mixture. Grind black pepper in a mortar, it will reveal its aroma. Add dried basil and red paprika to the mortar. Pound everything again in a mortar.
Mix the spices with salt. For a piece weighing about 1 kg, 1 heaped teaspoon of coarse salt is needed. Pour the sliced garlic into the spice and salt mixture and roll in the aromatic mixture.
Use a thin, sharp knife to puncture the entire piece of pork. The depth is shallow to accommodate a plate of garlic. It is better to stuff the meat immediately: pierce the meat without removing the knife, deflect it to the side and push the garlic along the knife into the hole. Then remove the knife. This will prevent the garlic from falling out of the meat.
After stuffing, sprinkle the meat on all sides with spiced salt and rub this mixture thoroughly with your hands on all sides, as if massaging a piece of meat.
Next, put the mustard on the meat and rub the meat with mustard in the same way, distributing it evenly over the entire piece. Place the marinated pork in a dish with a lid, cover and refrigerate for 10-12 hours.
Turn on the oven in advance to warm up to a temperature of 220 ° C. Place the marinated meat on a piece of foil and cover with a second piece. Connect the edges and bend, wrap them 2-3 times so that the seams are hermetically sealed and the meat juice does not flow out through them.
Carefully place the envelope with meat on a baking sheet. Lift the corners of the envelope up. Pour 1-1.5 cm high water on the bottom of a baking sheet and place in a hot oven at 220 ° C. After half an hour, lower the temperature to 200 ° C and bake the meat for another 1 hour.
For a larger piece of pork, the cooking time per kilogram is increased by 30 minutes. As the water evaporates from the baking sheet during baking, add it so that the baking sheet does not get dry, otherwise the meat will burn.
After the full baking time has elapsed, turn off the oven and let the boiled pork rest in it. If the boiled pork is cooked as a hot dish, let the oven stand off for 15 minutes and serve with any side dish. If you need the meat as a cold snack, take out the baking sheet after about half an hour, open the meat and leave to cool at room temperature.
Then transfer it to a suitable container, pour over the gravy left over from baking, and put it in the refrigerator for a few hours. Cut the cooled boiled pork into thin slices - this is a great cold appetizer for any holiday, meat for sandwiches and sandwiches.
A simple recipe for boiled pork in the oven
You will need:
- 1.5 kilograms of pork neck;
- 1 head of garlic;
- 1 liter of water;
- spices to taste.
The pork for the recipe must be fresh and free of frost. Peel the meat from the films and rinse, dry the piece with a paper towel. Prepare the brine. To do this, boil 1 liter of water and add salt, pepper, paprika, bay leaf to your taste. Turn off the heat and let the brine brew and cool for 1 hour.
In a suitable container, pour the cooked brine over the pork and marinate in the refrigerator for two days. After this time, the meat will significantly increase its volume and weight due to the brine, which means that the boiled pork will be juicy.
Stuff the meat with garlic, you can use other vegetables if you like. Place the lined meat in a roasting sleeve and tighten securely. Make a few holes in the sleeve for steam to escape.
Put the baked pork in the oven for 2 hours at 180 ° C. After this time, open the sleeve and set the meat to bake for another half hour without a sleeve. Only after that the boiled pork will be ready. You can chill it, or you can immediately serve it on the table.
Homemade boiled pork in the oven in the sleeve
Pork pork goes well with any side dish, such as boiled rice, salad, mashed potatoes or stewed vegetables.
You will need:
- 1 kg of pork (you need a loin without bones or a neck part);
- 1 head of garlic.
For the marinade:
- 100 ml of vegetable oil;
- 1 lime
- 2 cloves of garlic;
- 1 tsp chopped bay leaves;
- 1 bunch of cilantro;
- 1 tbsp. l. coriander seeds;
- 2 tsp honey;
- 1/2 tsp cumin seeds;
- 1 tsp hot red pepper;
- 10 black peppercorns;
- 1 tbsp. l. coarse salt (no iodine).
Cooking process in stages
Rinse the pork with cold water, pat dry with paper kitchen towels. Lay the meat on a board and remove the chaff and excess bacon.
Peel 1 head of garlic, cut the cloves into 2-3 pieces. Save one clove for the marinade. Use a sharp and thin knife to make vertical punctures up to 6 cm across the entire surface of the meat. Stuff a piece of garlic and place in a deep bowl.
Prepare the marinade. Put a bunch of cilantro in a blender bowl, add a clove of garlic and chop. Cut the lime in half and squeeze the juice into the blender bowl with the herbs and garlic. Mix everything again with a blender for 10-15 seconds so that the ingredients release as much juice as possible.
Add chopped laurel leaf, coriander seeds, red pepper flakes, cumin seeds, black peppercorns, and coarse salt to the bowl. Pour in honey and vegetable oil. Turn on the blender and blend all ingredients until smooth on medium speed for 1-2 minutes.
Place the meat in a roasting sleeve and cover it with the resulting marinade. Immediately pinch the sleeve tightly with the clips, place the meat sleeve in a deep bowl and refrigerate for 1 hour to marinate the pork.
Set the oven to heat up to 190 ° C. Remove the meat from the refrigerator, place the sleeve in a baking dish and place the dish on a cold baking sheet. Set all this in a preheated oven and bake the pork for 1 hour.
Open the oven, carefully cut the swollen sleeve, gently roll up the edges to reveal the pork and let it bake in the oven for another 30 minutes. During this time, the pork will be covered with a fragrant golden brown crust.
Unplug the oven and let the meat sit in it for another 7-10 minutes. Transfer the baked pork pork to a large, flat dish. During baking, the meat has released a lot of juice, drain it into the gravy boat. Cut the chilled pork into thin slices, place on a platter and pour over the fragrant juice.
Homemade beef pork in the oven
You will need:
- 600 g fresh beef pulp (back is better);
- 4 tbsp. l. dry red wine;
- 4 cloves of garlic;
- 1 tsp olive oil;
- 2 tsp French mustard beans;
- 1 tbsp. l. sunflower oil;
- salt and spices (rosemary, coriander, dried basil, paprika, freshly ground black pepper, turmeric, ground cardamom) to taste.
Rinse the meat, remove the films and dry. Peel the garlic and cut the cloves into quarters. Place the meat in a deep container, salt and pepper.
Prepare the marinade. Pour the wine over the beef meat, add olive oil and French mustard, mix everything. Use a knife to cut all over the meat. Insert a slice of garlic into each cut.
Transfer the meat to a plastic bag along with the marinade and refrigerate for 12 hours. Place a piece of foil on a baking sheet and grease it in the center with vegetable oil. Remove the beef from the refrigerator, remove the cellophane and place on the foil. Wrap the piece tightly.
Turn on the oven to warm up to 160 ° C. Put the meat in it to cook for 1 hour. Then unfold the foil beef and transfer to a serving platter. The beef pork in the oven is ready.
How to make baked pork with pineapple and banana in the oven
You will need:
- 1, 2 kg of pork (neck);
- 3-4 pcs. canned pineapple rings;
- 50 ml of white semi-dry wine;
- 1 banana;
- 1 tsp oregano;
- salt, black pepper to taste.
Rinse the meat with water, dry and cut into an accordion 1 cm thick, without cutting to the bottom. Season the meat with salt and pepper, sprinkle with oregano on top and cover with cling film. Leave the piece as it is to marinate for 3 hours.
Cut the bananas into slices and the pineapples into slices. Line a baking sheet with foil and line the meat along its entire length. Make cuts in it with a knife and place a slice of pineapple and a banana in each cut.
Pour wine over everything, cover with foil and secure all sides. Bake the boiled pork with fruit for 75 minutes at 200 ° C. Then open the foil and let the meat brown for another 20 minutes. Top with pineapple syrup when serving.
Pork in onion marinade, baked in the oven
Onion gruel is one of the popular ingredients for marinating kebabs. It also fits perfectly with a large piece of meat.
You will need:
- 2 kg of pork tenderloin;
- 1 onion;
- 1 head of garlic;
- 1/2 tsp dry mustard;
- salt, pepper, spices to taste.
Prepare the marinade. Chop the onion on a fine grater and add mustard powder to the gruel. Cut the garlic cloves into 2-3 pieces lengthwise and bread in a mixture of salt and pepper.
Sprinkle the washed and dried piece of meat with garlic and grate with onion-mustard marinade. Send to marinate in the refrigerator for 2-3 hours. After that, wrap the pork tightly in foil and bake in the oven at 200 ° C for 2 hours.
After an hour and a half, check that the pork is done by cutting the edge and squeezing out the juice. In the finished pork, the juice will look like a colorless broth. Open the foil 10 minutes before the end of baking to brown the surface of the boiled pork.
Pork in milk with spices
Pork pork with thyme and nutmeg, baked with milk, does not require scaling and pickling, but it turns out juicy, tasty and aromatic.
You will need:
- 1 kg pork ham or tenderloin;
- 400-500 ml of milk;
- 4 cloves of garlic.
Dry spices:
- 7 pcs. cardamom;
- 3-4 pcs. carnations;
- 1 tsp nutmeg;
- 1 tsp anise;
- 1 tsp thyme;
- 1 tsp salt;
- black pepper to taste.
Step-by-step cooking
Cut 2 garlic cloves in half and crush the rest in a press. Grate the meat with garlic gruel and spices: thyme, nutmeg, anise, black pepper. Place the pork in a deep baking dish.
Add cloves and cardamom to milk and heat without boiling. Pour it into the mold along the side wall, without watering the meat, 2-3 cm in height. Add chopped garlic to the milk and seal the tin tightly with foil.
Preheat the oven to 230 ° C and bake the meat in it for 20 minutes. Then lower the temperature to 180 ° C and bake for another 40 minutes. If the milk evaporates strongly, add it.
After an hour of baking, remove the foil, add salt to the meat and milk sauce on top. Already in an open baking sheet, bake the pork for another 30 minutes, at this time periodically (4-5 times) pour the meat over the entire surface with milk sauce from the bottom. This will give the boiled pork a delicious, crispy crust.
