Pork undercuts - recipes. Underlining in the oven: the most delicious recipe with a photo! Baked undercuts

Undercuts baked in the oven in foil - it's so delicious, I'll tell you! Moreover, in hot, only from the stove, in cold, in the form of a snack. We cook this dish almost every holiday, because it turns out tasty, satisfying, fragrant and very tasty. The husband buys undercuts on the market, chooses them carefully, looks at each piece so that the skin is soft and fragrant, and the lard is homemade, soft. And layers of meat to be plump and beautiful. So he brings it home, and I start to conjure over it.

Who does not know what undercuts are - this is, in fact, such a usually cut-off layer of lard with layers of meat, usually from the neck. By the way, you can also bake from the cheek - and at a price two times cheaper, and also delicious.

Products

In order to cook undercuts in the oven in foil, you need a minimum of products. Actually, a piece of bacon itself with a meat layer, a head of garlic, half a fresh carrot, salt and pepper. Yes, and also foil, respectively, and an oven.

Cooking process

First, I prepare the piece of fat myself - I will clean it with a knife and put it aside. Then I’ll peel and cut the carrots into thick strips - we will stuff our lard with meat layers with it. I will disassemble the garlic into slices and cut it in half so that it enters the fat. Next, I take the undercuts, twist holes in it with a knife and insert carrots and garlic in turn. Then I rub a piece of lard with garlic and pepper, and it is ready for baking.

Next, I cut off a piece of foil so that I can wrap the salsa well into it so that the fat does not leak out of it onto the baking sheet in the process. The foil must be greased with oil, otherwise you won’t peel off the fat from it later. We wrap the product in foil and send it to the oven.

I set it to about 180 degrees and it stays there until it is ready. And that's about an hour and a half. To check its readiness, unfold the foil carefully and pierce the lard with a knife - if the knife enters easily, then our undercuts are already ready.

It can be eaten hot, and when it cools down, it is also good. Prepare a salad for it, for example, from Jerusalem artichoke, and your delicious appetizer is ready. Or just put it with cheese and sausage if you are waiting for guests and you get a festive beautiful dish.

You can also prepare a simple, light, most tender dish for the festive table. oranges and corn, and conquer the guests!

Tender meat with layers of baked bacon, a delicate aroma of garlic and spices, pieces that melt in your mouth! Everything natural, prepared with your own hands, is not like store-bought sausages, which are so stuffed with chemistry.

An undercut is a part of a pork carcass with layers of fat. Such meat is prepared in different ways, it is marinated, fried, salted or baked. Today, I am sharing my favorite recipe for cooking such meat - baked undercuts in the oven in the sleeve. Due to the presence of aromatic spices and herbs in the meat, pork turns out to be special in taste! Such a cold appetizer is perfect both for a festive table and for a snack, as sandwiches! This is a thousand times better than buying a product with an unknown composition, like a sausage. Also on our site there is an excellent one.

Ingredients

undercuts - 600 gr.

vegetable oil - 2 tbsp. l.

garlic - 1 clove

salt - ½ tsp

ground black pepper - 1/3 tsp.

ground coriander - 1/3 tsp

thyme - ½ tsp

Undercuts baked in the oven in the sleeve

Before baking the meat in the oven, it is necessary to clean it from the remnants of dirt (scrape the skin with a knife), then wash it in running water and wipe it dry.

With a sharp knife, make several arbitrary punctures in the meat. This is done so that the spices fill the meat with their taste and aroma from the inside.

In a separate plate, mix all the spices and herbs: salt, pepper, thyme, coriander and pepper (you can use any other spices according to your desire and taste, and you can adjust the amount of salt, the main thing is not to oversalt). Squeeze a clove of garlic through a press and pour in a few tablespoons of vegetable oil. Mix.

With the finished marinade, carefully rub the undercuts on all sides. Leave to marinate in the refrigerator for 4-5 hours.

After this time, transfer the meat to a roasting sleeve. Tie the sleeve tightly on both sides, after releasing excess air. Put the prepared meat in a baking dish or on a baking sheet and send it to bake in an oven preheated to 200 degrees for 1 hour.

In the meantime, the meat is baked inside, and for a golden crust, you should carefully open the sleeve (cut it with a knife) and continue baking at a temperature of 180 degrees for another 15-20 minutes.

Leave the finished baked pork in the oven after turning it off so that the meat has completely cooled down. Cut meat better and easier when chilled!

That's just how delicious juicy undercuts baked in fragrant herbs turned out!

Bon appetit and stay healthy!

Many housewives buy undercuts only to send it to a meat grinder, and fry cutlets from minced meat. But you can cook a lot of delicious dishes from it! It can be boiled, pickled, fried, made meat rolls. In this article, we will consider only one method of cooking this part of the carcass, namely: how to cook undercuts in the oven.

Roasting is a very simple way to process a product. In order for the meat not to dry out, it is marinated the day before. The taste of the dish directly depends on the composition of the latter. Garlic, a mixture of peppers, adjika or mustard - these spices can be used as a marinade, or you can serve it along with the finished undercut. The dish is more delicious when cold - cut into slices. Try also using baked undercuts as an ingredient in meat salads.

Fast cooking method

This product does not have to spend the night in the marinade. If you do not have the time and opportunity, you can bake undercuts in the oven without long preliminary ceremonies. We wash the meat first in warm, and then in cold water. Carefully scrape dirt and grease from the skin. Dry slightly with a towel. A mixture of peppers - black, white and allspice - grind. We chop the bay leaf with our hands. Add salt. With this mixture, do not just sprinkle the undercuts, but carefully rub it into the meat. We do not have time to wait until the spices penetrate deep into the pulp. We put the undercuts on a dry baking sheet and cover it with foil. We put in a cold oven. We bake for an hour at a temperature of 180-200 degrees, constantly checking for readiness with a fork. Twenty minutes before the end of the heat treatment, remove the foil so that the meat is covered with a delicious golden brown. Then turn off the oven, but do not pull out the baking sheet. The meat should cool down a bit. Then we transfer it to the refrigerator. Cut into slices before serving.

Classic recipe

The most common way to cook undercuts in the oven is to pre-stuff it with garlic. We prepare a piece of meat weighing about a kilogram. In a bowl, mix a teaspoon each of dried thyme and basil, black pepper and sweet paprika. We crumble two leaves of laurel there, salt according to our taste. In principle, the above composition of spices is not an indestructible dogma. You can change herbs and seasonings as you wish. Now cut into thin slices four or six cloves of garlic. Dip them in the spice mix. With the sharp tip of a knife, make a small puncture in the meat and insert a piece of garlic into the hole. So we stuff the whole undercut. Rub the remaining spices into the sides of the meat. We shift the undercuts into a tightly closed container and send it to the refrigerator. The next day, wrap and bake for half an hour. After that, we clean and cook for the same amount of time.

Underline in the sleeve

Wash a piece of meat, scrape and cut through the flesh to the skin. It should look like an open book with pages. So the spices soak the meat even better. You can use the same mixture of peppers and herbs as in previous recipes. The undercut rubbed with honey and mustard is very tasty (take both ingredients in equal proportions). Let's not forget the garlic. It well emphasizes and complements the taste of fat. We leave a piece of meat in the refrigerator overnight, putting it in a culinary sleeve so that the spicy aroma does not disappear. We heat the oven to 200 C. Put the meat in the sleeve on a baking sheet. If you want to bake undercuts in the oven, then after half an hour the sleeve should be torn off and the meat should be browned. Cool in the switched off oven, transfer to the refrigerator. This method of cutting meat in the form of a "book" is convenient for subsequent cutting of the finished product.

Meat (about seven hundred grams) cut into large flat slices. We lay out the pork on the table so as to give it the shape of a quadrangle. Top with finely chopped garlic, your favorite spices and herbs, salt. Roll up roll. So that the meat does not lose its shape, we fasten it with a harsh thread. We also rub the sides of the roll with the remaining spices. Set aside for an hour and a half to marinate. You can immediately put it in a baking sleeve - so it will absorb the smells of aromatic herbs more. To bake undercuts in the oven, one and a half hours is enough. The temperature should be relatively low - 150 degrees. The sleeve will naturally prevent the meat juices from spilling out and keep the pork from drying out.

Aluminum sheets during baking perform two functions. They keep the meat from drying out and retain the juice. As a result, the dish is more juicy. The foil allows you to bake other ingredients along with meat - pieces of bacon, cheese, herbs, mushrooms. But if undercuts stuffed with garlic can only be covered with an aluminum sheet, then in the case of more complex culinary experiments, you need to do otherwise. To bake undercuts in the oven, it is best to cut it into a “book” shape, laying other ingredients between the “pages”. Next, tear off a large piece of foil. We put an underline on one of its edges. We close the second side of the sheet. We pinch the edges of the foil, like a dumpling, lifting the corners up. This is a guarantee that the juice will not leak out.

Undercuts baked in the oven in foil and then chilled is a great cold appetizer. Nice undertones and hot. It can be served with fresh vegetable salads or mashed potatoes. A hint for those who don't know exactly what an underline is. Undercuts are meat with lard from the lower abdomen of a pig.

Products:

Undercuts - 600 g;

Salt - 1/3 tablespoon;

Garlic 5 cloves;

Black pepper - 1/3 tsp;

Spices for meat dishes - 1 tsp.

Time: preparation - 6-12 hours, cooking - 1 hour 10 minutes.

Servings: 4.

Cooking process:

To prepare a delicious undercut snack, we need meat with layers of fat, i.e. undercut itself, baking foil and spices. Garlic and salt are required, and spices can be taken ready for meat by adding more freshly ground black pepper. You can make your own mix with your favorite spices. It can be coriander, basil, turmeric, paprika, black and allspice, ground nutmeg, cinnamon, etc.

We scrape the undercuts from the side of the skin, wash it, dry it with a paper towel. We clean the garlic cloves, cut them into slices. With a knife we ​​make holes in a piece of undercut, pushing garlic cloves into these holes.

Sprinkle the undercuts with salt and ground black pepper, rubbing salt and pepper into a piece of meat with your hands.

Add a mixture of spices. It takes time to get the undercuts soaked with spices, fragrant and tasty. We put the undercuts in a bowl, cover tightly with a lid, put in the refrigerator for several hours. Ideally, this is to leave the undercuts in the refrigerator overnight.

In the morning we take out the pickled undercuts from the refrigerator, proceed to baking it in foil. We spread the underscores on the edge of the foil.

We cover the undercuts with the other end of the foil.

We pinch the ends of the foil tightly on all sides so that there are no gaps left. In order to prevent the melted fat and juice from flowing out during baking, we raise the sides of the closed edges of the foil. It turned out to be a closed boat.

We put the undercut, wrapped in foil, on a baking sheet or frying pan, put the baking sheet in a preheated oven.

We bake the undercuts in the oven at t = +190 ° C for 1 hour. Then we cut the foil on top, unfold the edges, open the upper part of the undercut. In this form, we continue to bake the undercuts for 15 minutes, and if the oven is equipped with a grill, then put it under the grill for 10 minutes.

We take out the baked undercuts from the oven. You can wait until the underlays cool down, but it is so fragrant that it is difficult to resist.

Cut the undercuts and enjoy.

Undercut - this is lard with layers of meat, cut off from the abdominal part. It is prepared in different ways: salted, fried, boiled, baked. This part of the pork is especially soft and tender, so cooking it is easy and there is nothing special to learn here. The main thing is to choose the right proportions of salt and your favorite spices, and then the result will be 100% tasty. There is another main and indispensable ingredient that should not be neglected - this is garlic, without which no dish with lard can do. According to this recipe, you can cook undercuts baked in the oven in foil or in a sleeve, there is not much difference. Both the foil and the sleeve perfectly retain the heat, thanks to which the lard with meat is well baked inside, while remaining very juicy and soft. The site has a similar recipe for pork with mustard in foil, it also turns out very tasty. As a rule, such a dish is served hot as an addition to a hearty side dish for lunch or as a cold appetizer for a festive dinner. The recipe is very versatile, simple and suitable for all occasions: you can make a sandwich to take with you on the road, and serve it for a holiday. And if you want an appetizer to be always ready - put a part in the freezer, the finished undercut can be stored there for up to 2 months, but the lard with meat is defrosted quite quickly.

Ingredients:

• Pork, abdominal part (animal) - 400 g;
• Garlic - 2 cloves;
• Thyme or thyme - 1 tsp;
• Oregano - 1 tsp;
• Salt - 1 tsp;
• Black ground pepper - ½ tsp;
• Olive oil - 1 tbsp

Recipe for cooking underline in the oven