Baked pork in the oven. Baked pork, in the oven

Baked pork is a piece of fatty meat. Traditionally, the delicacy is prepared from pork, but beef, turkey, and veal are also allowed. The main feature of boiled pork is considered to be the high calorie content and richness of the dish. It is important to choose sinewy meat, which during heat treatment will release fat and become juicy. The product cannot be cooked without spices, as the meat will turn out bland. Let's consider the main stages of preparation in order.

Baked pork in the oven: a classic

Stage No. 1. Choosing the right meat
In order for the boiled pork to turn out juicy and tasty, you should pay due attention to choosing the right piece of meat.

1. First of all, pay attention to the color. The fresh product has a delicate red or pink tint. If the meat has yellowish or brownish inclusions, it has been lying on the store shelf for a long period.
2. It is also important to smell the chosen piece. It is no secret that spoiled meat smells unpleasant, has a rotten and rotten smell. While a fresh piece of pork will have a sweetish aroma.
3. As for the texture of the meat, the piece itself should be elastic and moderately dense. Touch the meat with clean hands; if it does not stick to your fingertips, the product is fresh.
4. If you want to evaluate the quality of meat at home, take a piece, pour boiling water over it, and after 5 minutes evaluate the water. If there are “rags” floating in the liquid and it is cloudy, the meat has been previously frozen. In cases where the water is completely clear, the pork is fresh.

Stage No. 2. Meat preparation
After choosing a suitable piece, you need to prepare the meat for baking. To do this, use the step-by-step instructions.

1. Wash the meat with ice or cold water. Spread a cotton towel and place a piece on it. When the water has drained, blot the pulp with paper napkins, collecting any remaining moisture.
2. If you notice that there is too much fat in the meat, carefully cut off the top layer with a knife. Leave the fat about 5 mm thick, no more. If the meat has chaff and thin pieces around the edges, cut them off with a sharp knife.
3. Be careful when removing the hymen. Cut it evenly, otherwise the meat will look aesthetically ugly and cut up. After processing, the piece is ready for marinating, let's move on.

Stage No. 3. Marinating meat

1. Before baking boiled pork, it needs to be stuffed and marinated. You can use various ingredients, such as mustard, vinegar, lemon juice, spicy spices, etc. The main thing is that the duration of exposure in the marinade should not be less than 12 hours.
2. If you ignore the recommendation and start baking the meat earlier, it will turn out dry. While working with meat, namely rubbing with spices, stroke the piece with your palms. The boiled pork will take a certain shape and look beautiful after baking.
3. After marinating, you need to remove the meat from the brine, and also remove peppercorns, mustard powder and other ingredients from the surface. Otherwise, they will start to burn during baking.
4. Before you send the meat for baking, you need to fry it in a frying pan. This move will help prevent boiled pork from drying out during cooking.
5. To properly bake a product, heat a frying pan, pour in olive or vegetable oil, and place a piece of meat in the dish. Bake it until a very thin crust appears, it will prevent the juice from leaking out.
6. If desired, you can fry meat without oil if the cookware has a non-stick coating. The duration of heat treatment on each side is usually 20-30 seconds.

Stage No. 4. Roasting meat

1. After careful preparation, marinating and frying, the meat can be baked. Usually an oven, a convection oven and a slow cooker are used for these purposes, but the first option is preferable. In a slow cooker, boiled pork is stewed, not baked, so it is better to avoid this method.
2. To bake meat in the oven, use foil or a heat-resistant polyethylene sleeve. To bake boiled pork in foil, fold it in 3-4 layers, then wrap the piece with the matte side down. Wrap the foil as tightly as you can.
3. If we talk about a heat-resistant sleeve, you need to place the marinated piece of meat in the cavity and tie the package on both sides. After this, 5-7 holes are pierced in the upper part with a sewing needle so that the bag does not explode from the steam.
4. Take a baking sheet and place the packaged meat in it. Pour filtered water so that the pan is filled just above half (about 150-170 ml.). Such a move will create additional steam, as a result of which the boiled pork will be evenly baked on all sides.
5. Preheat the oven to 180 degrees, set the power so that it does not decrease or increase. When the temperature is stable, place the baking sheet inside.
6. The length of exposure (baking) depends on the size of the piece. As a rule, per 1 kg. boiled pork takes 65-70 minutes to cook. After the specified time has passed, remove the pan from the oven, do not open the foil/bag. Cool to room temperature and start eating.

• pork neck - 1 kg.
• garlic - 6 cloves
• vegetable oil (can be replaced with corn oil) - 40 ml.
• ground turmeric - to taste
• black pepper (powder) - 5 gr.
• chopped chili - 3 gr.
• grainy mustard - 5 gr.
• salt - 50 gr.
• paprika - 5 gr.

1. Wash the meat under the tap and dry it with paper towels. Start preparing the brine. Pour 3 liters of filtered water into a bowl, add salt and stir until the crystals dissolve.
2. Dip the pork into the solution, seal it, and refrigerate for 2 days. After the expiration date, remove and dry.
3. Mix the seasonings together to form a homogeneous mixture. Pass the peeled garlic cloves through a press, add vegetable oil to it.
4. First, rub the pork with oil and garlic, then season with spices. Carefully process each side so that the meat is cooked evenly.
5. Place the pork neck in a plastic bag, tie it, place in a food container and seal. Leave in the refrigerator for 5 hours, after this period, start baking.
6. Wash and dry the multi-bowl, grease it with oil. Place the meat into the cavity after removing it from the bag. Set the “Stew” function and bake for about 1.5 hours. After the time has passed, turn off the device and wrap the boiled pork in foil.
7. Leave the pork in its current state for 3 hours, then start eating. Be sure to cut the finished product with a sharp knife so that the slices turn out aesthetically beautiful.

Baked pork with mustard

• garlic - 1 head
• pork - 1.2 kg.
• dried thyme - 10 gr.
• mustard (not dry) - 25 gr.
• ground black pepper (can be replaced with red) - 10 gr.
• fine salt (not iodized) - 25 gr.

1. Cooking boiled pork takes quite a lot of time. According to this recipe, the product is prepared exclusively in foil, and not in a sleeve.
2. Rinse the selected piece of meat under the tap and dry with paper napkins or a waffle towel. Next, transfer the pork to a deep container and leave to dry.
3. At this time, start preparing seasonings. Peel the garlic, cut the cloves into thin slices. Add ground pepper, thyme and salt into the bowl and stir. If desired, add other seasonings based on personal preference.
4. The amount of salt added depends on the weight of the meat. To make it clearer, by 1 kg. you need about one teaspoon of the bulk composition.
5. When the meat is dry, start marinating it. Roll the garlic cloves in the prepared spices, make cuts in the meat and insert the slices into them. Coat the meat in seasonings on all sides and rub well.
6. Take liquid mustard (spicy, classic, table, Russian, Danish or any other). Squeeze it onto the meat, grease it, rubbing the mixture well. Place the pork in a deep bowl, seal and refrigerate for 12 hours.
7. After the allotted time has passed, remove the meat from the refrigerator and let it stand for 2 hours. Fold the foil into 4 layers so that the boiled pork is wrapped in the matte side.
8. Place the meat on foil and seal tightly so that no air can get inside. The taste and structure of the finished product depends on careful packaging. Juice may leak if the foil is not wrapped tightly.
9. Do not preheat the oven. Take out a baking tray, place the meat in foil on it, pour 100 ml. water into a baking tray. Place the pork inside and preheat the oven for 10 minutes at 100 degrees. Next, increase the indicator to 180 and stop there.
10. The total baking time varies between 1-2 hours. After this, the temperature should be reduced to 150 degrees and simmer the meat for another 15 minutes. Next, turn off the oven and leave the pork inside until it cools completely.
11. After 2 hours, unfold the foil, transfer the product to a flat dish, and drain the juice into a separate container. Place the meat in the refrigerator for 8 hours, then proceed to tasting. Be sure to cut the piece of meat with a sharp (!) knife.

• ginger root - about 2.5 cm.
• pork neck - 1.4 kg.
• liquid mustard - 45 gr.
• garlic - 9 cloves
• salt - to taste
• ground pepper - to taste
• other seasonings - at your discretion

1. Wash and dry the pork neck; you can replace it with any other piece with a layer of fat. Make several cuts, rub the product with a mixture of ground pepper, salt and your favorite spices (optional).
2. Peel the garlic, chop it into thin slices and insert into the prepared cuts. Peel the ginger root, grate it on a fine grater or put it through a blender.
3. Mash the remaining garlic in a press and mix with ground ginger. Pour in table mustard, stir until smooth. Brush a piece of pork with the resulting sauce, wrap it in cling film and place in a tightly sealed container.
4. Leave the meat in the refrigerator for 12 hours. After this, remove and place in foil (4 layers) or a heat-resistant baking bag. Preheat the oven to 185 degrees, place the marinated piece on a baking sheet.
5. Bake for 2 hours, periodically adding hot water to the pan to create steam. At the end of cooking, leave the boiled pork to cool for 3 hours and start eating.

It’s not difficult to cook boiled pork at home if you stock up on the necessary ingredients and time. Check out this step-by-step classic pork recipe. Use the technology with mustard or garlic marinade and bake the meat in a slow cooker.

Video: homemade boiled pork

When planning home celebrations, housewives anxiously count every hour spent preparing dishes for the festive table. It is very difficult to exclude meat dishes from the traditional festive menu. However, in reality everything turns out to be not so complicated; for example, you should not ignore the step-by-step recipes for boiled pork in the oven in foil. It’s not often that you come across a guest who isn’t tempted by a piece of juicy baked meat.

Baked pork can also be used to decorate a holiday table, and it also has a place in the everyday menu. Homemade natural meat is much tastier and healthier than store-bought sausage.

Don’t know how to cook delicious, juicy, soft and aromatic boiled pork in the oven in foil? Step-by-step recipes will reveal the secrets of the meat delicacy.

General principles of cooking boiled pork in the oven in foil according to step-by-step recipes

For good boiled pork, you need to select a large piece of meat without bones and veins, with thin layers of fat, which will determine the juiciness of the dish. The juiciest pork is considered to be made from the ham or neck of a pork carcass. The optimal weight of the pulp is from one and a half to three kilograms. Chilled or fresh meat is ideal. It is not advisable to use a steamed one; such a piece will have to be kept in the refrigerator for some time. It is not recommended to use a frozen semi-finished product for boiled pork, which loses some of the meat juice when thawing.

Making boiled pork in the oven in foil according to step-by-step recipes takes place in several stages. The meat must be thoroughly washed with cool water and removed from excess fat and veins. After this, the pulp is thoroughly dried with towels to make it convenient to work with.

Next, the pork is stuffed with vegetables, rubbed with spices, syringed or marinated in a liquid marinade. This stage of preparation depends on the recipe, because there are many technologies for softening meat fiber and seasoning options so that baked boiled pork does not turn out dry and tasteless.

The prepared meat is carefully wrapped in foil. It should be folded in at least three layers so that an accidentally damaged layer is covered by the next one. The seams of the foil are folded and pinched - the packaging should be as airtight as possible. Sometimes the pulp is first wrapped in parchment and only then in foil.

Bake boiled pork in the oven on a baking sheet or form. Baking time depends on many factors: type of meat, initial preparation, size of the piece. Typically the process lasts from one and a half to three hours. The baking temperature in each recipe is specified separately. Sometimes a special temperature regime is used: at first, boiled pork is cooked at maximum heat, and then switched to a lower temperature.

The boiled pork is served in the form of slices after complete cooling and even additional storage in the refrigerator. Although, if you really can’t wait, you can try a piece of warm meat.

Baked pork in the oven in foil: a step-by-step recipe for tender stuffed pork

Baking a large piece of meat in the oven is possible in dozens of individually similar ways, from stuffing to marinating. They are not suitable for everyone; the meat needs to be kept in the marinade for a certain time, stuffed - not everyone likes it. We offer a step-by-step recipe for boiled pork in the oven in foil, which involves injecting the meat with cream. Tender cream is injected into the piece using a syringe with a thick needle, which makes the meat more juicy. Instead of cream, any marinade, wine and even beer will do. Baked pork with pomegranate, cranberry and currant juice turns out well.

Ingredients:

A kilogram of selected pork pulp;

A spoonful of a mixture of mild peppers;

100 ml of low fat cream (up to 10%);

A spoonful of aromatic spices, for example “Italian herbs”;

Fine salt - a small heaped teaspoon.

Cooking method:

1. Peel the garlic. There are no restrictions on quantity, you can use less or more. For a given amount of meat, for a bright garlic flavor, it is enough to take five medium cloves.

2. Press the garlic into a bowl, add a mixture of herbs, salt, aromatic peppers and grind thoroughly. Pour the cream into the bowl, stir thoroughly and leave for a quarter of an hour. It is advisable to keep the cream at room temperature, then it will more easily absorb all the flavors.

3. Strain the settled mixture through layers of gauze; do not throw away the remaining spices. We fill the syringe with the strained cream and put a wide-bore needle on it. Pour two tablespoons of infusion into the spice mixture and mix.

4. After washing the piece of meat with water, we cut off everything unnecessary from it: veins, films, excess fat. We pierce the meat with a needle, as far as the length allows, and gradually removing it, squeeze the cream out of the syringe. We make such punctures as densely as possible over the entire surface of the piece.

5. Place the piece filled with aromatic cream on a large sheet of foil, coat the meat on all sides with the reserved grounds and wrap it in foil. We fold the foil at the seams so that the meat juice does not escape from them during baking.

6. Place the package on a baking sheet and place it in the middle level of the oven, of course, preheating it to 180 degrees in advance. Bake for an hour and 40 minutes.

7. Cool the pork without removing it from the foil, then for another 4 hours, place it in the refrigerator without unpacking.

Baked pork in the oven in foil: a step-by-step recipe for marinated pork belly

Now let's try to cook the brisket. In order for the baked meat according to the step-by-step recipe for boiled pork in the oven in foil to turn out juicy, it must first be marinated. The marinade is prepared by mixing all the ingredients and applied to the meat in a thick layer. The duration of marinating is two hours at normal room temperature; in hot weather, it is better to place the workpiece in the refrigerator overnight.

Ingredients:

750 gr. pork (brisket);

Two tablespoons of pure sunflower oil;

Small onion head;

A quarter of a small spoon of ground chili pepper;

Ground laurel leaf – 1/3 tsp;

Five cloves of garlic;

0.5 spoons of black, freshly ground pepper;

A spoon of table salt;

30 gr. ketchup or fresh tomato puree;

A small pinch of ground thyme.

Cooking method:

1. Prepare marinade for meat. Finely chop the onion, put it in a bowl and lightly knead it with your hands. Press the garlic into the onion through a press, add chili pepper and all the spices. Add oil, add tomato and mix well.

2. After rinsing a piece of meat with water, dry it well with a paper towel and place it in a bowl with the marinade. Rub the spicy mixture on all sides, cover with film, and let the meat sit for two hours.

3. We tie a well-marinated piece of pulp with twine and place it on foil spread on the table. Lubricate the meat with the remaining marinade on top and pack tightly. Pay special attention to the seams; if they are not tucked properly, the meat juice will leak out.

4. Place the package of meat in a form with low sides or on a roasting pan and place in a hot oven. Cook boiled pork in foil, keeping it at 190 degrees for an hour. Then carefully cut the top layer of foil and spread the edges apart. Place the meat back in the oven for about ten minutes, turn it over and brown the other side for the same amount of time.

5. Let the boiled pork cool, remove the threads, cut into slices and serve.

Juicy boiled pork in the oven in foil: a step-by-step recipe for baking meat in double packaging

The step-by-step recipe for boiled pork in the oven in foil is simple, but the process is quite lengthy. The meat must first be marinated, then baked for two and a half hours, and then, after waiting for it to cool, keep it in the refrigerator for at least six hours. It is important to remember that depending on the weight of the piece, the baking duration may vary. To avoid drying out the meat, you need to accurately determine the time. For this purpose, divide the weight of the selected piece by “3” - one third of the mass of meat in kilograms is equal to the length of time, in hours, during which the pork needs to be baked at maximum temperature.

Ingredients:

Pork, fattier cut – 2.5 kg;

Ground sweet paprika;

Black peppercorns, ground in a mortar;

Cooking method:

1. Dry the piece of pulp washed with water using disposable towels. Rub it on all sides with salt and sprinkle with pepper.

2. Peel a large head of garlic, chop the cloves with a grater and coat the meat on all sides.

3. Place the pork in a bowl and cover with cling film. Let the meat sit on the counter for three hours or overnight in the refrigerator.

4. After marinating, rub ground paprika into the pork. There is no need to skimp on the seasoning; it gives the meat color and a slight flavor.

5. We tighten the prepared meat with kitchen twine and wrap it tightly with parchment paper, place it on foil and wrap it in it. We check the seams, the packaging must be sealed.

6. Place the bundle on a roasting pan and place it in an oven preheated to 250 degrees. Having placed the baking sheet on the middle level so that the meat is baked evenly, bake the boiled pork for 45 minutes at the temperature indicated above, then reduce the heat to 200 degrees and continue cooking for another hour and a half.

7. After baking, do not take out the boiled pork, let it cool slowly in the switched off oven. After this, take out the baking sheet and do not unwrap the meat until it has cooled well. Well, that's not all. After cooling to room temperature, unwrap the boiled pork and quickly repackage it in clean parchment. We put it in the refrigerator so that the meat rests in it for at least 6 hours.

Fragrant boiled pork in the oven in foil: step-by-step recipe with mustard marinade

Baked boiled pork stuffed with garlic in the oven in foil according to a step-by-step recipe is pre-rubbed with spices and mustard. The meat is kept in highly carbonated mineral water, which speeds up marinating. Mustard softens the fibers well and makes boiled pork soft and juicy; garlic slices add a pungent taste and aroma.

Ingredients:

One and a half kilograms of pork (ham or neck);

3 tablespoons of prepared hot mustard;

Large head of garlic;

Two spoons of cardamom;

One, incomplete spoon, of oregano, coriander and rosemary;

Two spoons each of sweet paprika and coarse salt;

Carbonated mineral water.

Cooking method:

1. In a small bowl, mix all the dry spices, spices and salt. Place the mustard in another similar container and finely grind two large cloves of garlic into it. Stir and cut the remaining garlic into longitudinal slices.

2. Place the dried meat on a cutting board, use the tip of a knife with a long, sharpened blade, pierce the flesh and cut through it slightly. We remove the knife and place garlic slices into the resulting cavity. We stuff the entire piece using this method.

3. Rub the future boiled pork with a mixture of herbs and spices, coat it well with mustard mixture. We do not completely use up the spices, leaving half of the mixture.

4. Place the coated meat in a deep bowl and fill with soda. Let it sit for at least half an hour.

5. Take out a piece, wash off the remaining mustard with disposable towels and rub thoroughly with spices again. Wrap in three layers of foil, seal the seams tightly so that the juice does not leak out, and place in a mold with low sides.

6. Fill the mold 3 cm with cool water, put it in a hot (180 degrees) oven for an hour and a half. Periodically open the door and check the water level, adding boiling water if necessary.

7. No earlier than an hour after the start of baking, cut the foil package from the top and spread the edges well. A piece of boiled pork should be completely open. Place the pan back in the oven and cook the boiled pork until cooked at the previously set temperature. Don't forget to keep an eye on the water.

8. Free the hot boiled pork from the foil, place the piece on the grill, and place a suitable dish under it. We place a wooden plank on the meat, with a small weight on top of it. When the pork reaches room temperature, remove the weight, wrap the meat in parchment and place in the refrigerator until completely cooled.

Tricks for cooking boiled pork in the oven in foil according to step-by-step recipes

If you put wooden sticks (skewers) on a baking sheet or meat, and a package of meat on them, the bottom of the boiled pork is guaranteed not to burn. But if the baking sheet has high sides, you can pour 3 cm of water into it, the level of which is maintained throughout the entire process, adding boiling water as it evaporates.

After baking, it is advisable to keep the boiled pork in foil until it cools completely. Even if the foil was opened according to the recipe, the hot pork must be tightly wrapped in foil again.

You cannot put meat in a cold oven; it must be preheated to the required temperature in advance.

Baked pork in the oven in foil

All appetizers are an appetizer and an excellent hot dish - boiled pork in the oven in foil, a step-by-step recipe that will be useful for all occasions. Chilled boiled pork can be used as sliced ​​meat for the holiday table or as a substitute for sausage in morning sandwiches, and hot from the oven it can be served with a side dish. The only drawback is that the boiled pork recipe is not included in the category of quick dishes; cooking will take at least 10-12 hours. The meat needs to be marinated in mustard and spices, allowed to brew and then baked. But the result is worth it - boiled pork is incredibly tasty both hot and cold.

The softest and juiciest pork is baked in foil in the oven over low heat. The meat does not dry out, cooks evenly and retains all the juices.

Ingredients

To cook boiled pork in foil you will need:

• moderately fatty pork - about 1 kg. (I take the neck or sirloin);
• garlic – 4 large cloves;
• mustard (paste) – 2 tbsp. l;
• salt – 1 tsp;
• black and white pepper (peas), coriander - 0.5 tsp each;
• sweet paprika – 1 tbsp. l;
• basil – 0.5 tsp (optional).

How to cook boiled pork in the oven in foil. Recipe

Regarding the choice of meat, there is only one piece of advice - buy fresh, high-quality, homemade pork if possible. I buy from farmers at the market. What part of the carcass is a matter of taste. The classic recipe for boiled pork is prepared from meat with fat. This is the back part (boneless ham) or a cut from the neck part (necks). The fat melts during baking, saturates the meat from the inside and prevents it from drying out. The boiled pork will be soft, tender, juicy. But the downside is that not everyone likes fatty meat. For example, I prefer a leaner version - made from cutlet meat (loin). The fat is only on top. This meat is very good served as a cold appetizer, cut into slices. And it’s also amazingly delicious when served hot. Well, we’ll assume that we’ve made our choice and start cooking boiled pork. I thoroughly wash the piece of meat and cut off excess fat or film. I dry it on a towel, but not dry, let it be slightly damp - this makes it easier to rub in the spices and salt.

While it dries, I prepare a spicy mixture for marinating. The boiled pork is not made very spicy, but there should be some spiciness. Choose the proportions according to your taste, mine turned out a little spicy, mostly the flavor came from the crust. Just black pepper will be enough, but I also added white and coriander.

I ground the spices in a mortar, but not into dust, but so that different-sized particles came across.

Mixed with salt and paprika. Use salt sparingly. Usually the calculation is as follows: per kilo of meat, a teaspoon of salt. Paprika gives a golden-reddish crust, but you can do without it.

I cut the garlic cloves in half, cutting large ones into slices. Pour it into the spice mixture with salt and stir.

In order for the boiled pork to be better saturated with aromas, it needs to be stuffed with garlic. Using a knife with a sharp nose, I pierce the meat to a depth of 2-3 cm. I do not remove the knife, so that later I do not have to look for where I made the punctures.

Using the blade of the knife, I push the garlic clove into the meat. I take out the knife, push the garlic deeper with my finger so that the cut closes and the garlic does not fall out when rubbed with spices. So I push from all sides.

I sprinkle the meat with spices and salt. I sprinkle it on one side first and rub it in thoroughly with my hands, massaging the piece.

I rub with a little force so that the spices evenly cover all the meat. You need to try not to catch the places where the garlic was inserted.

I coat the boiled pork with mustard. I make my own, homemade, quite spicy. If yours is on the sweet side, take more; the meat should have a slight mustard taste.

Now the most crucial moment - the boiled pork needs to be packed in foil so that the seams are tightly closed. Place foil on a board or baking sheet, shiny side down. I place the boiled pork, stepping back from the edge enough to freely lift it to the middle. Cover with foil and cut. It turns out to be one solid piece (so there will be fewer seams).

I connect the edges by tucking the tuck once, then a second time, and again. I pinch the seam very tightly so that there are no open areas left. The better you pack, the less likely it is that juice will leak out or the meat will dry out during baking. In this form, I transfer the meat to a plate and put it in the refrigerator for 6-8 hours or leave it to marinate overnight. You can leave the meat unpacked, let it lie in a container with a lid, and seal it before baking.

I preheat the oven to 200 degrees. While it is heating up, I take out the boiled pork and put it in a mold or frying pan of a suitable size.

I bake for 45 minutes at the set temperature, then reduce to 180 and cook for another 35-40 minutes. Actually, the readiness of boiled pork will be indicated by the mind-blowing aroma spreading through the kitchen and impatient questions - well, when is it time to get it? When I take the pork out of the oven, I don’t immediately unwrap it, I let the meat gradually release from the heat; it needs to sit for at least 15-20 minutes. Then I carefully open the foil, and look what happened: rosy, delicious boiled pork and a lot of meat juice.

This time the boiled pork was cut while still hot; it was not allowed to cool completely. Therefore, the cutting turned out to be thick slices, but although this is necessary in order to fully feel the divine taste of baked meat.

Hot and warm boiled pork baked in foil in the oven is oh so good! Seasonings usually include horseradish with beets, mustard, you can boil potatoes, take out sauerkraut and slice fresh homemade bread - well, what else is needed for a delicious hearty meal! Maybe just a glass or two to go with it. And cooled boiled pork in sandwiches is much tastier than the most expensive sausages. Want to make sure? Then cook it at least once, and the boiled pork recipe in foil will become your favorite everyday and holiday dish. Bon appetit everyone! Your Plyushkin.

A similar version of the recipe in video format:

Homemade boiled pork cooked in the oven is an excellent alternative to store-bought meat products. Only at first glance, the recipe for preparing such a delicacy may seem complicated. In fact, all three steps are very simple: marinating, baking and cooling. There is one little secret that will keep the meat juicy, despite prolonged heat treatment - we will tell you about everything in detail below. Baked pork in the oven can be served sliced ​​to guests on the festive table. We love making sandwiches from this kind of boiled pork. It is better to store it in one piece under a closed lid or film in the refrigerator.

Taste Info Meat main courses

Ingredients

• pork (neck) – 1.8 kg;
• mustard (Dijon) – 3 tbsp. l.;
• salt (sea) – 1.5 tbsp. l.;
• granulated sugar (cane) – 1 tbsp. l.;
• lemon juice – 2 tsp;
• vegetable oil (deodorized) – 2 tbsp. l.;
• soy sauce – 1 tbsp. l.;
• garlic (cloves) – 3 pcs.;
• pepper (peas) – 4 pcs.;
• bay leaf – 2 pcs.;
• paprika – 1 tsp;
• hot pepper (ground) – 1 tsp;
• nutmeg – 2 tsp;
• mustard (seeds) – 2 tsp;
• oregano (dried) – 1 tsp;
• coriander – 1 tsp;
• cilantro (dried) – 1/2 tsp;
• mint (dried leaves) – 1/2 tsp.

How to cook baked juicy boiled pork in the oven in foil

Through trial and error, we managed to find out that a piece of pork from the neck is excellent for boiled pork. As a rule, in stores it is sold in quite a large weight - from 1.5 kg or more, it contains fatty layers. First of all, you need to marinate it: rub the meat with salt and sugar, pour half a portion of lemon juice, add a bay leaf, peppercorns and fill the piece with cold water. Leave it like this for an hour at room temperature.

After the specified time, drain the water, remove the pepper and bay leaf and dry our piece of meat with paper towels. Then, using twine, we secure the meat, forming a roll. In the middle of each link we make a cut, which we fill with crushed garlic.

Pour a small amount of soy sauce over the prepared meat and massage, distributing evenly. Leave for 40 minutes at room temperature. It is the addition of soy sauce that is the little secret that allows us to reduce the marinating time and not lose the juiciness of the meat in the future.

While the meat is absorbing the soy sauce, prepare the spicy mixture for coating. To do this, grind paprika, hot cayenne pepper, nutmeg, mustard and coriander seeds, oregano, cilantro, and mint in a mortar. Add Dijon mustard, a little cane sugar, salt, a little water or lemon juice, and vegetable oil to the resulting mixture. Mix everything vigorously.

Coat the pork, wrap it in cling film and put it in the refrigerator (at -3C) for 14-16 hours to marinate.

When the meat is marinated, replace the cling film with two layers of foil (the pork is placed on the matte side of the foil). Bake boiled pork in the lower third of the oven at 190C for two hours (usually one hour per kilogram of meat).

After the pork is baked, cut the foil in the middle, open the meat and return it to the hot oven for another 30 minutes.

We take the meat out of the oven, pour it generously with the rendered juice while the piece cools at room temperature. And then put it in the refrigerator, wrapped in a clean sheet of foil.

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The boiled pork will cool for 12-14 hours on the bottom shelf of the refrigerator. And now the homemade delicacy is ready! It took us a lot of time to prepare the boiled pork, but the delicious tender meat was worth it.

Juicy boiled pork goes well with vegetables; if you prepared this dish in spring or summer, then do not serve this meat as a side dish, limit yourself to a salad of fresh tomatoes, cucumbers or cabbage.