Pork is pork baked in one large piece. Properly cooked boiled pork will turn out juicy, aromatic and incredibly tasty. You need to bake meat without haste and according to the rules.
To bake the perfect boiled pork, you need to choose quality meat. It is advisable that it was a piece of pork at least 1 kg. The meat must be fresh, without bones and veins. A small amount of fat is acceptable.
The meat will become fragrant only if it is grated or stuffed with seasonings and spices. Some recipes involve marinating and steeping meat. Whichever option you choose, the meat should be infused for a while - this is the only way it will be saturated with the aromas of herbs, spices or any other additives.
It is advisable to bake the meat in a sleeve or carefully wrapped in foil. In this case, the boiled pork will be juicy and very tender. If the recipe does not provide for either foil or a baking sleeve, you need to pour liquid on the meat from time to time, water should also be in the baking dish - a layer of 1 centimeter is enough.
If you need a golden crust on boiled pork, the meat must first be fried in a well-heated pan for 2 minutes on each side. The meat dish should always be placed only in a preheated oven.
There are situations when the boiled pork begins to crumble during cutting, so that this does not happen, the finished meat must be pressed down with a small load while it cools down. In this case, it will be possible to cut the boiled pork into perfect pieces.
