What kind of meat is boiled pork made from? Baked pork in the oven: homemade recipes

Baked pork in the oven in foil

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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:

To prepare homemade boiled pork, you will need a good piece of pork, preferably with fat, and a minimum set of spices. I will marinate the neck for a day in brine, stuff it with garlic, and then bake it in the oven. Due to prolonged soaking, the meat will be well salted and absorb some of the moisture, which will prevent it from drying out in the oven. The boiled pork will turn out incomparable, incredibly juicy, with the aroma of spices and mustard. Delicious!

Total preparation time: 1 hour + 1 day for marinating
Yield: 10 servings

Ingredients

• pork neck - 1 kg
• salt - 1 tbsp. l. with a slide
• water - 1 l
• black peppercorns - 10 pcs.
• allspice - 2 pcs.
• bay leaf - 1 pc.
• dry mustard powder - 2 tsp.
• ground sweet paprika - 2 tsp.
• garlic - 3 teeth.
• dried rosemary - 1 tbsp. l.

Preparation

For baking you will need a kilogram of whole neck (or pulp with a layer of fat). First I prepare the marinade. To do this, put 1 heaped tablespoon of salt in a deep bowl, add bay leaf and rosemary. I also send black peppercorns and allspice there - so that they can better reveal their taste, I crush them with a rolling pin through a piece of wood, which results in a coarse grind. You can add cloves, coriander and your other favorite spices. Pour 1 liter of boiling water and leave until it cools completely.



I immerse the pork in cold brine. The water should completely cover the piece. I cover the top with a flat plate and put the pork in the refrigerator for 1 day.



When marinated, take it out of the refrigerator and leave it for 2 hours at room temperature so that the meat in the brine warms up and the fibers “relax.” I peel the garlic and cut it into thin and oblong slices. I take the pork out of the liquid and stuff it with garlic - it is most convenient to make deep cuts with a long and thin knife.



I sprinkle with sweet ground paprika and mustard powder. To make the layer thin, I sift the spices through a strainer directly onto a piece of meat. Parika will make the boiled pork more appetizing and rosy in appearance, and the mustard will add a crust and flavor, and dry out the fat.



I place it on parchment. I preheat the oven to a maximum temperature of 250 degrees.



I put the baking sheet in a very hot oven for 5 minutes so that the meat gets a crust and all the juices are sealed inside.

After exactly 5 minutes, I reduce the temperature to 160-180 degrees and bake for 1 hour. Keep in mind that the exact baking time depends on the size of the piece of meat. To make sure it is ready, pierce the pork with a knife - clear and clean juice should flow out. If the juice is bloody, even slightly, then the meat is not ready yet.

Homemade boiled pork should cool completely, first to room temperature, and then in the refrigerator for at least 3-4 hours, and preferably overnight. If you still can’t wait to take a sample, be sure to let the baked meat rest for 30 minutes so that the meat juices inside are distributed and do not leak out when you cut the piece. Completely cooled boiled pork will cut better, it can be used to make sandwiches, it goes well with mustard, vegetables and fresh herbs. Enjoy your meal!

Meat dishes are necessary for our body; with meat we get building material for muscles. That's why we love it and eat it with such pleasure. This pleasure can be enhanced by cooking the meat in a special way. Let's bake boiled pork in foil. Moreover, this is an old Slavic dish, which, at the same time, is already prepared in many countries of the world.

Nowadays, boiled pork is a whole piece of pork baked in the oven. However, this does not mean that only pork is suitable for boiled pork; it can also be prepared from beef, chicken or lamb. These dishes are slightly different: boiled pork in foil is more juicy and soft, boiled beef in foil is a little harder, it is more dietary.

Cooking boiled pork baked in foil is simple, but you need to properly prepare the meat before baking. An important step in the process is marinating the meat. To do this, a piece of meat is placed in brine for several hours in a cool place. For the marinade, simply mix water and salt in the proportion of 45 grams of salt per liter of water. You can also boil the meat for 5 minutes with spices: cloves, marjoram, allspice. You can cook it in different ways, for example, boiled pork in the oven in foil, boiled pork in a slow cooker in foil.

The best choice for boiled pork is a whole piece of pork with a small amount of fat - the neck. If you are preparing boiled pork from beef or chicken, then you need to add lard to the meat. Baked pork in foil in the oven is the best version of this wonderful and appetizing dish. Treat yourself to boiled pork in foil, its recipes are varied, a lot depends on the meat, spices, marinating time, etc. When choosing a version of this dish, study the photos on the website, because... The appearance and presentation of dishes also differ in many respects from different chefs, each of them has their own boiled pork in foil. The photo will orient you in this diversity. In preparing boiled pork in foil, recipes with photos are your reliable helpers. Step-by-step illustrations of the process of baking boiled pork in the oven in foil will also be useful. A step-by-step recipe is always better understood by beginners. If you master the basic recipes for pork roast in foil, you can consider yourself an experienced cook.

And we, for our part, will help you cook boiled pork in foil with our advice:

For boiled pork, you should not buy frozen or fresh fresh meat. In both cases, it dries out quickly and becomes not juicy;

For flavor, add ground black pepper, suneli hops, basil, and your other favorite spices to the marinade;

Bake boiled pork in foil in the oven on the bottom shelf;

Young pork is cooked for one and a half hours, beef - 2.5 hours, for poultry up to half an hour is enough;

Preheat the oven 10 minutes before cooking;

To create an appetizing crust, remove the foil 10 minutes before the end of the process;

Before marinating pork or lamb meat, it is advisable to fry a piece of meat in a frying pan to secure the crust and retain moisture;

Take your time to unwrap the foil after cooking. If boiled pork sits for at least half an hour, it will be even more aromatic and juicy.

You can bake very tasty boiled pork at home in the oven: in foil or in a baking sleeve - quickly, simply, tasty!

In most recipes for baked boiled pork, you take pork neck (a piece of meat from the neck part of the carcass) or meat from the back. But, as experience and practice show, if you bake meat correctly, boiled pork will turn out tasty and juicy from any part of the carcass without bones.

• pork (fillet in this recipe) – 1 kg;
• garlic – 4-5 cloves;
• black peppercorns – 1 tsp;
• dried basil and ground paprika - half a teaspoon each;
• coarse table salt – 1 tsp. with a slide;
• table spicy mustard – 1 tbsp. l (or a little more);
• baking foil.

The meat must be cleaned of all films and the fat must be left. Wash the pork under cold water and pat dry.

We peel the garlic cloves and cut them into slices (if the cloves are thin, then cut them in half lengthwise). We will stuff the meat with this garlic.

Let's prepare a mixture of spices for boiled pork. It is better to grind black pepper in a mortar; it will be more aromatic and spicy.

Add dried basil (or other dried herbs) and ground red paprika to the chopped pepper. Grind everything in a mortar again.

Mix spices with salt. We use coarse table salt for meat. Per piece weighing about 1 kg. A heaped teaspoon of coarse salt will do.

Add chopped garlic to the spice and salt mixture. Roll the slices in the aromatic mixture on all sides.

Now we take a knife with a thin sharp nose and make punctures throughout the entire piece of meat. The depth is sufficient to fit a slab of garlic. It’s more convenient to stuff the meat like this: pierce the pork and slightly tilt the knife to the side without removing it from the meat. They inserted the garlic, pushed it into the hole with a knife and pulled out the knife. The garlic will go into the meat and will not fall out.

After stuffing the meat, sprinkle it with salt and spices and begin to rub this mixture on all sides with your hands. You need to rub thoroughly, as if massaging a piece of meat.

Squeeze mustard from the tube onto the meat (it’s better to take spicy mustard - it’s more aromatic and tasty). Rub the meat with mustard, distributing it evenly throughout the piece. Cover the dish with a lid or cover it with film and put it in the refrigerator for 10-12 hours (overnight).

Before taking the meat out of the refrigerator, turn on the oven and let it warm up to 220 degrees. Place the marinated meat on a piece of foil (on the matte side), cover with a second piece.

We connect the edges and bend them so that they can be wrapped 2-3 times. The seams must be hermetically sealed, otherwise meat juice will leak out through them and the boiled pork will turn out dry.

Carefully transfer the envelope with the packed meat onto a baking sheet. We lift the corners of the envelope up. Pour 1-1.5 cm of water onto a baking sheet and place the meat in a hot oven. After half an hour, lower the temperature to 200 degrees and bake the meat for another 1 hour. The cooking time is indicated for a piece weighing 1 kg; if the piece is larger, then add another 30 minutes for each kilogram. During baking, the water from the baking sheet will evaporate; be sure to add more so that the baking sheet is not dry, otherwise the meat may burn.

We leave the finished boiled pork in the switched off oven to “finish”. It is already completely ready, but it is not recommended to take the meat out right away; it needs to rest and absorb the juice that has been released. After about half an hour, take out the boiled pork, unwrap it and leave it to cool to room temperature. Then we transfer it to a container, fill it with the gravy that formed during baking, and put it in the refrigerator for several hours. Cut the cooled boiled pork into thin slices. It makes an excellent cold appetizer for any holiday or meat for sandwiches and sandwiches. If boiled pork is prepared as a hot dish, then leave it in the turned off oven for about 15 minutes and serve it with any side dish.

Recipe 2, step by step: pork roast in the oven

Today I want to show you how to cook boiled pork in the oven in foil. We all know that boiled pork is a large piece of pork, seasoned with spices, and baked in the oven.

If you are preparing to cook boiled pork in the oven, then the meat can be baked in a sleeve, simply on a baking sheet, or in foil. Baked pork cooked in a sleeve or foil turns out much juicier than the one cooked simply on a baking sheet.

The taste of boiled pork in the oven will also be indirectly influenced by the quality (meaning its softness) and freshness of the meat and the composition of the spices chosen for its marinating.

To prepare boiled pork, it is advisable to use fresh meat that has not been previously frozen. This meat has a much better fiber structure and has better taste and aroma. When using frozen meat, it must be completely defrosted before marinating.

Baked pork in the oven in foil, the step-by-step recipe for which is posted below, turns out soft, juicy and unusually aromatic. This oven-baked meat is a great addition to any holiday meal.

• Spices: seasoning for meat or lard, turmeric, paprika - 1 tbsp. spoon,
• Pork - 2 kg.,
• Garlic - 1 head,
• Table mustard - 1 tbsp. spoon,
• Sunflower oil - 2 tbsp. spoons,
• Salt - 1 tbsp. spoon

To prepare boiled pork in the oven in foil, first of all, you need to prepare a marinade (spicy sauce). Place spices in a small bowl.

Add salt to them. It is advisable to use finely ground salt so that it better saturates the meat.

For spiciness, add mustard to the marinade. Its quantity, like the amount of salt, can be adjusted at your discretion.

Pour in vegetable oil - you can use sunflower or olive oil, there is no fundamental difference.

Mix all the ingredients of the marinade for cooking pork in foil thoroughly. It should be brightly saturated in color and uniform in consistency.

Peel the garlic. Cut each of the slices into two parts.

Wash the piece of pork that will be baked with cold water. Blot with napkins to remove excess moisture from the meat. Use a knife to make small holes in the meat. Immerse the garlic in them.

Rub the spice marinade generously over the stuffed meat. Transfer the pork to a plastic container, cover to prevent it from drying out, and marinate in the refrigerator for 12 hours. If you have time, you can leave the meat to marinate longer, up to 2 days. The longer it sits, the more it will become saturated with spices.

Wrap the marinated pork tightly in foil.

Pork in foil is ready for baking.

Place the meat on a baking sheet or in a mold. Place on the middle shelf of an oven preheated to 180C. Bake for one to one and a half hours. Five minutes before it’s ready, you can open the foil and let the meat brown on top. Thus, boiled pork in foil will have a crispier crust, while the meat itself will become drier.

Ready boiled pork is traditionally served after complete cooling with horseradish or mustard, cut into thin slices. Enjoy your meal. I will be glad if this boiled pork recipe is useful to you.

Recipe 3: boiled pork at home in the oven

We tell you how to cook delicious boiled pork in the oven.

• Pork – 1.5 kilograms (necks);
• Garlic – 1 head;
• Spices to taste.

The main advantage of this recipe is its simplicity of ingredients, and a little secret that you will learn later.

The king of our recipe is pork, it is advisable that it be fresh and not frozen, well, how it turns out.

If it just so happens that your meat was frozen, defrost it and rinse it thoroughly.

Next, we prepare the highlight of our recipe - the brine, which is very simple. Boil one liter of water, and add salt, pepper, bay leaf, paprika, and even more of your favorite spices directly into the boiling water.

Let our pickle steep for an hour and cool.

Now fill the meat with the prepared brine.

When you remove the meat from the brine after the time has passed, you will notice that the meat has gained significant volume and weight, and this is very good; the boiled pork will be very juicy and tasty.

Now, as usual, we stuff the meat with garlic, optionally with carrots and other vegetables, as in the recipes below.

We wrap our workpiece in a baking sleeve and tighten it quite tightly, while not forgetting to make several holes for steam to escape.

We take the boiled pork out of the oven.

This is such an incredibly tasty boiled pork we have, try it, it is so juicy and tasty that you can choke on your mouth.

Recipe 4: homemade boiled pork in the oven in foil (with photo)

• 1.5 kg. medium fat pork
• Ready mustard (spicy)
• head of garlic
• Ground black and red pepper – a teaspoon each
• Basil, thyme (about half a teaspoon each)
• Salt – 2 teaspoons

I wash the meat and dry it. While it dries, I prepare a mixture of spices and peel the garlic. I pour spices into a convenient bowl (you can take whatever you like, depending on your taste).

I mix everything and add salt. It is recommended to take salt for boiled pork at the rate of 1 teaspoon per 1 kg. meat, but I put a little more.

In general, as always, everything is to taste. I cut the garlic cloves lengthwise into slices and roll them in a mixture of salt and spices.

When the meat dries, I take a knife with a thin blade and a sharp nose, make punctures in a piece of meat of such depth that a clove of garlic fits.

I push garlic coated in spices into these holes. So I stuff the meat from all sides.

Then I coat it with the remaining mixture of salt and spices, rubbing it in thoroughly so that nothing falls off.

I rub the meat with mustard. I also take it to taste; this piece takes about 1.5 tablespoons (my mustard is spicy, but not bitter).

I transfer the coated and grated meat into a bowl with a lid, let it sit for an hour in the kitchen, then put it in the refrigerator.

Usually the meat is marinated overnight. Or I marinate in the morning and cook it in the evening.

When the time comes for baking, I take out the meat and leave it in a warm place for at least half an hour so that it warms up. Then I transfer it to a piece of foil.

I cover with the second piece and seal the edges tightly. This is where you need to tinker a little to prevent the most delicious thing in boiled pork from leaking out - meat juice! I fold the foil around the edges several times and press the edges tightly. I raise the corners.

I transfer it to a baking sheet, pour a little water on it and put the oven preheated to 200 degrees.

I keep the boiled pork at this temperature for 30-40 minutes, then turn the heat down and cook it for about another hour.

The baking time depends on the size of the piece of meat; in general, it took me about an hour and a half to bake. To prevent the meat from burning, I add water to the pan from time to time.

I don’t take the cooked boiled pork out of the oven right away; it slowly cools there. This is the most difficult moment - it’s hard to resist and not pull it out, and you’re tempted to quickly take it out, unfold it and try it!

Sometimes I don’t have enough patience, and I unwrap the boiled pork while it’s still hot. The result is such beauty as in the photo - all the meat juice is in place, the meat is juicy, and the aroma is simply stunning!

But, let me tell you, cold boiled pork cooked in foil is still much tastier! Especially if you let it sit overnight and cut it on the second day. The deliciousness is incredible! Suitable for a holiday meal as a snack.

Recipe 5: homemade boiled pork in the oven in a sleeve (step by step)

Baked pork in the sleeve is not only tasty, satisfying and very aromatic, but also quite a healthy hot dish. Baked meat, unlike boiled or fried meat, does not lose its beneficial properties in the form of proteins and fats, which are so necessary for the human body to maintain strength. Also, boiled pork in the sleeve is a very versatile meat product that can be used to prepare any other equally tasty dishes!

• Pork (boneless loin or neck) 1 kilogram
• Garlic 1 head

For the marinade:

• Vegetable oil 100 milliliters
• Lime 1 piece
• Garlic 2 cloves
• Ground bay leaf 1 teaspoon
• Cilantro 1 bunch
• Coriander grains 1 tablespoon
• Honey 2 teaspoons
• Cumin seeds half a teaspoon
• Red pepper flakes (hot) 1 teaspoon
• Black peppercorns 10 peas or to taste
• Coarse salt (without iodine) 1 tablespoon or to taste

To begin with, choose the right meat; excellent boiled pork is made from boneless loin, neck, and also from pork shin without excess fat and skin. This recipe uses the neck portion of the pig. First, rinse the meat under running water and dry it with paper kitchen towels to remove excess moisture. Afterwards, place the pork on a cutting board and trim off the chaff and excess fat with a knife. If you wish, you can cut 1 piece of meat into 2 equal halves.

Now peel 1 head of garlic, cut each clove into 2 - 3 parts, or if the garlic consists of small cloves, you can leave them whole. Set one clove of garlic aside; it will be needed for the marinade. Then, using a sharp, thin knife, make vertical punctures up to 6 centimeters deep in the pork flesh on all sides. Stuff the meat with garlic, place it in a deep bowl and start preparing the marinade.

Take a bunch of cilantro and wash it under running water along with the lime. Shake the greens over the sink to remove excess liquid, dry the citrus with paper kitchen towels. Place a bunch of cilantro and a clove of garlic into a dry and clean blender bowl and grind the ingredients into smaller pieces for 30 seconds at medium speed.

Then cut the lime into 2 halves and squeeze its juice by hand directly into the blender bowl with the herbs and garlic.

Turn the blender back on for 10 to 15 seconds and stir the ingredients until they release as much juice as possible.

Turn off the kitchen appliance and add bay leaf, coriander seeds, cumin seeds, red pepper flakes, black peppercorns and coarse salt without iodine to the bowl.

Pour the required amount of honey there.

And behind it is vegetable oil.

Turn on the blender at medium speed and mix all the ingredients placed in it until smooth for 1 - 2 minutes. Small pieces of uncrushed spices and herbs are allowed in the liquid mass. The marinade is ready, it's time to start marinating!

Take a baking sleeve; what it will be like depends only on your desire. This may be a continuous sleeve, which you will have to cut and secure with special clips on both sides. Or a regular one-sided sleeve that needs to be secured on one side, this is exactly what is used in this recipe. Place the meat in the sleeve and pour the resulting marinade over it. Immediately close the sleeve with clips so that there are no gaps, place the meat in a deep bowl and place it in the refrigerator for 1 hour, allowing the pork to marinate.

15 - 20 minutes before you remove the meat from the refrigerator, remove the non-stick baking sheet from the oven and heat it to 190 degrees Celsius. Once the required time has passed, remove the meat from the refrigerator, place it in a cold non-stick baking dish and place the dish on a cold baking sheet. Afterwards, install this entire structure in a preheated oven and bake the meat for 1 hour. Then open the oven, very carefully cut the swollen baking sleeve with a knife, carefully twist its edges, helping yourself with a kitchen towel, and let the fragrant pork become golden brown in the closed oven for another 30 minutes.

Then turn off the oven, let the meat sit in it for 7 - 10 minutes and remove it from the oven using a kitchen towel. Now the most important thing! During baking, the meat released a lot of juice, do not pour it out, carefully transfer the baked pork to a large flat dish using a kitchen spatula, and pour the juice that remained in the sleeve into a gravy boat. Cut the slightly cooled pork into thin slices, place it on a plate and pour over the aromatic juice from the sauce boat.

Baked pork in the sleeve is served hot or cold, and in the latter version it is much tastier. Before serving, the meat is cut into thin layers and poured over the juice that the pork released during baking.

This meat dish goes great with any side dish, such as boiled pasta, rice, mashed potatoes, salad or stewed vegetables.

Recipe 6: homemade boiled beef in the oven

The recipe for boiled beef in the oven is quite simple, so every housewife can master it. Basically, boiled pork is prepared from lamb or beef, since such meat is not fatty, but juicy. Delight your household with this tasty and healthy dish!

• Fresh piece of beef pulp (back) 600 gr.
• Garlic 4 cloves 106
• Dry red wine 4 tbsp. l.
• Olive oil 1 tsp. 898
• French mustard beans 2 tsp.
• Vegetable oil 1 tbsp. l. 899
• Salt, spices (rosemary, dried basil, coriander, paprika, freshly ground black pepper, ground cardamom and turmeric) to taste

Wash the beef, dry it, remove the films.

Peel the garlic and cut into four parts.

Place the meat in a clean deep container, add salt and pepper.

Now you should prepare the marinade. Pour wine over the beef, add olive oil and French mustard.

Stir, and now make cuts in the meat. Insert a clove of garlic into each cut.

Place the prepared meat in a plastic bag with marinade and refrigerate for 12 hours.

Take a piece of foil, grease it with vegetable oil and place the marinated beef in the middle.

Wrap the meat product tightly.

Turn on the oven and let it warm up to 160 degrees. Let the meat cook for an hour. Then carefully remove the meat, unwrap it, transfer it to a serving dish, and the roasted beef in the oven is ready!

Recipe 7: how to make boiled pork with banana in the oven

We will do this look in the traditional way, but with a twist, it will be a real holiday option. And the juicy pulp that will come out is simply delicious!!

• Pork neck - 1.2 kg;
• Canned pineapples (rings) - 3-4 pcs.;
• Banana - 1 pc.;
• White semi-dry wine - 50 ml;
• Salt, black pepper - to taste;
• Oregano - 1 tsp...

Rinse the meat with running water and place on a paper towel to dry.

Cut the neck with an accordion thickness of 1 cm, without cutting to the bottom. Next, salt and pepper the meat, sprinkle oregano on top. Leave to marinate in this form for 3 hours, covering with cling film.

Now cut the bananas into slices and the pineapples into slices.

Take a baking sheet and line the bottom with foil, place the meat along the entire length. Place a piece of banana and pineapple in each cut.

Pour wine over everything.

Cover with foil and secure all sides.

Bake our fruit dish for 75 minutes, then open the foil to brown the meat, and pour more pineapple syrup on top.

Recipe 8: how to cook pork pork in the oven

Fragrant, juicy pork with garlic and carrots, baked in the oven in foil.

• Pork (shoulder) - 400-500 g
• Carrots (small) - 1 pc.
• Garlic - 3 cloves
• Salt - 1 teaspoon (to taste)
• Barbecue seasoning - to taste

Peel the carrots, wash them, cut them into small pieces.

Also chop the peeled garlic.

Using a knife, make holes in the meat evenly over the entire surface, so deep that pieces of vegetables are “hidden” inside.

Lightly dip the garlic in salt and place it in the cut.

Place a piece of carrot in the salt in the next cut. Stuff the whole pork shoulder like this.

Cut the finished boiled pork into slices. Bon appetit!

What is boiled pork? This is a large piece of meat, usually pork, stuffed and marinated for almost a day with garlic and herbs, and then baked in the oven as a whole. Previously, they cooked bear meat in a real Russian oven. Now everything is simpler and more elegant, only the appetite is like in the good old days: when the kitchen is inevitably filled with the smells of baked meat with seasonings, you voluntarily confirm your connection with your hunter ancestors:
- Yes, meat!

Baked pork recipes are varied. Different seasonings, different baking methods: in dough, in a sleeve, in foil, in the oven, in a slow cooker. And although pork ham is a classic of the genre, baked meat is prepared from other parts and from other meats. Some do it reluctantly (“because it’s wrong”), and others with extraordinary ease (“my taste is my master”). Therefore, if you come across boiled lamb and even turkey, don’t be surprised. These are, of course, culinary liberties, but since there is demand, there will be supply.

I have collected on this page several recipes for cooking boiled pork at home: firstly, a step-by-step photo recipe for classic boiled pork. And secondly, there are several “free” from strict traditions, but popular culinary variations of this dish.

What's here: 5 boiled pork recipes to choose from

I’ll start with the correct, proven classic of cooking boiled pork at home.

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Baked pork in foil

If you stick to the classic recipe, then you should bake boiled pork only in hard dough. And if we proceed from practicality, then a piece of food foil is quite suitable for the role of dough. The result will be the same - soft, juicy, aromatic meat, and a lot of delicious gravy, which in itself is considered a meat delicacy.

But, no matter which option you choose, preparing homemade boiled pork takes time, and it cannot be prepared in a couple of hours. First, the meat must be stuffed with garlic, coated with spices and left to marinate for at least 12 hours. After this, wrap in foil and place in the oven. They don’t immediately take the cooked pork out of the foil, but let it cool slowly in the switched off oven, and only then unwrap it. But don’t rush to serve the boiled pork to the table right away. The final taste of the meat will appear after it has stood overnight in the refrigerator - then you can try it. So you need to plan the preparation of the dish at least a day before the holiday.

Ingredients for the recipe for boiled pork in foil

• moderate fat pork – 1 kg;
• garlic – 1 large head;
• dried thyme – 1 tsp;
• ready mustard (spicy or to your taste) – 2 tsp.
• ground black and red pepper – 0.5 tsp each;
• salt – 1 tsp.

How to cook delicious homemade boiled pork in foil

Rinse the meat under running water, dry with paper towels or leave in a colander. When the water has drained, transfer to a convenient bowl.

While the meat is drying, cut the peeled garlic cloves into thin long slices.

Prepare the spice mixture. Mix black pepper, red pepper and basil in a bowl (select spices to taste).

Roll the garlic cloves in spices.

Add salt. The amount of salt depends on the weight of the piece of meat. The calculation is as follows: for 1 kg of pulp, take a teaspoon of table salt (with a small hill).

Now you can deal with meat. The meat must be dry, otherwise the salt, all the spices and mustard will drain from it. Using a sharp knife, make punctures in the meat and insert garlic, rolled in spices and salt, into the holes.

Stuff the meat on all sides. Coat it with a mixture of salt and spices.

Squeeze the prepared mustard onto the meat (you can use any mustard - hot, mildly spicy, with grains) and coat the pieces on each side.

In this form, the meat is sent to the refrigerator for 12 hours (don’t forget to cover the dish with a lid).

After the specified time, remove the meat and leave at room temperature for an hour. Then transfer to a piece of foil.

Cover with the second piece and pinch the edges so that not a single hole remains. The final result depends on how carefully you pack the meat. If the foil is not wrapped tightly, meat juice will leak out and the boiled pork will turn out dry.

Carefully transfer the meat to a baking sheet and place in a cold oven. Make a small fire, after 10 minutes increase the flame and preheat the oven to 180 degrees.

Bake at this temperature for 1-1.5 hours. Then reduce the temperature to 160 degrees and hold the meat for another 15-20 minutes.

Turn off the heat and leave the pork to cool in the oven.

After 1.5-2 hours, unwrap it. Transfer to a plate. Pour the meat juice into a separate bowl. Cover the meat and refrigerate overnight.

The boiled pork is served as a cold appetizer, cut into thin slices.

The best seasoning for it is grated horseradish with beets, but mustard will also work.

ON A NOTE. To prevent boiled pork from burning during baking at home, periodically add hot water to the baking sheet.

Baked pork can be prepared in different ways. I’m adding 4 more proven home recipes to the main one.

Marinated boiled pork (ginger + mustard)

This recipe for homemade boiled pork with an “oriental” ginger accent is clear evidence that you shouldn’t waste time on marinating meat. Baked pork, as a good idea, should lie frozen overnight. After which it can be implemented.

Ingredients for the marinated boiled pork recipe

• one and a half kilograms of pork
• ginger (root) 2 cm
• mustard 2 tablespoons
• garlic 5 + 4 cloves
• salt, ground black pepper

How to marinate and bake boiled pork in ginger-mustard sauce

Peel the garlic and ginger. Rinse the piece of pork thoroughly, pat it with a paper towel, stuff it with garlic (5 cloves), then rub it with a mixture of salt and pepper.

Grind the rest of the garlic through a garlic press. Grate the ginger on a fine grater. Mix everything with mustard. Spread the prepared garlic and mustard mixture onto the pork, place in a container or bag and refrigerate overnight.

In the morning, put the meat in a sleeve, put it in the oven and bake the boiled pork at 200 degrees for an hour and a half, calculating twenty minutes for every half kilogram and another 20 minutes for the entire piece. At the end, you can open the sleeve and slightly brown it upwards.

Let the dish cool, cut and serve.

Next will be “pork-free” recipes. Therefore, if you have just acquired the taste for baked pork, you will find more recipes for the most popular, although not always the healthiest meat in the world. However, if it is low-fat, then you have healthy food on your table.

Pork veal

Pork boiled veal – spicy, tender, aromatic. Not difficult to prepare at home, but a very tasty recipe, and perhaps the most successful.

Recipe ingredients

• young veal 1 kg. (can be replaced with beef, pork)
• salt, garlic
• pepper mixture, or mixture for roasting meat
• Bay leaf
• olive oil or mayonnaise

How to cook veal boiled pork

Peel the garlic cloves and, if they are large, cut them in half. Salt a piece of meat on all sides, sprinkle with a mixture of peppers. Make small cuts with a knife and stuff with garlic. Drizzle olive oil over the veal and let sit for 20-30 minutes.

Place the meat in a baking dish (a ceramic form or a deep one made of heat-resistant glass is suitable). And bake in an oven already preheated to 180 degrees. Baking time 40-60 minutes. To make the dish juicy, do not forget to baste it with the released juice while cooking the meat.

What else? Red wine is served with boiled pork and veal.

Salad with boiled pork

Baked pork is good both on its own and as an ingredient in other dishes. Try and save the boiled pork salad for your collection of home recipes. The salad turns out very filling and tasty. It is better to give it a little time to brew before serving. The other main ingredient is beans: so this is a super protein dish.

Ingredients for salad

• boiled pork (low-fat) 250 grams
• canned red beans 200 grams
• canned white beans 200 grams
• red onion 1 piece
• pickled cucumbers 2 pieces
• green onion feathers – 30 grams
• several sprigs of cilantro
• balsamic vinegar 1 tablespoon
• granulated sugar 1 level teaspoon
• olive oil 2 tablespoons
• ground black pepper, sea salt to taste

How to prepare a salad with boiled pork and beans

Place the beans in a colander, rinse in cool water, and let drain. Peel the red onion and cut thinly into half rings. Place in a small container and sprinkle with sea salt, sugar and ground black pepper. Stir, pour in balsamic vinegar and olive oil, leave for 10 minutes.

While the meat is marinating, cut the cucumbers and boiled pork into strips. Chop green onions and cilantro.

Mix beans, greens and boiled pork in a deep salad bowl. Add the chopped onion with the dressing and mix gently. Bon appetit!

Turkey boiled pork

“Lite”, dietary version of boiled pork. Very good for sandwiches. Much better than store-bought sausage. Why? Yes, if only because we are not sure of the composition of the sausage, or that the shelf life is carefully observed. And here - everything is your own, homemade. The recipe is good for children and people on a diet. Serves 4 servings.

Recipe ingredients

• turkey fillet 600-800 grams
• 3 cloves of garlic
• salt teaspoon
• paprika half a teaspoon
• vegetable oil 2 tablespoons
• for the marinade:
• granulated sugar 0.5 tablespoons
• water 200 milliliters
• salt 1 tablespoon

How to cook diet turkey pork

Prepare the marinade: dissolve salt and sugar in water, pour it over the meat. The marinade should completely cover the piece; it is better to cover it on top with a plate under a small load.

Leave the meat to marinate for two to four hours. Peel the garlic, press through a press, add paprika, vegetable oil, salt, and mix everything.

Remove meat from marinade and pat dry with paper towels to remove excess liquid. The meat should be in a shape suitable for cutting into sandwiches, then tie it with kitchen thread. Rub the piece with the prepared spice mixture.

Preheat the oven to 250 degrees, line a baking sheet with parchment paper and place the turkey on it. Place the baking sheet on the lower level of the oven. Baking time will be approximately 25 minutes. This is approximately: cooking takes longer, the larger the piece. When the time is up, turn off the oven, but do not open it. Let the meat cool first, this will take about a couple more hours.

Remove the threads from the finished meat. Cut into thin pieces and serve with a slice of fresh fragrant bread.

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