EntranceHow to marinate pork for pork. Pork ham - the best recipes
Not everyone can cook juicy, soft pork pork, despite the fact that the process looks simple at first glance.
In fact, the recipe for homemade boiled pork has many secrets. First of all, it is important that the piece of meat is as fresh as possible, freshly bought. The quality of the product is always of great importance, and in cases where he has to perform "solo" - especially.
We will marinate the pork in a lemon marinade - the boiled pork will turn out fragrant and juicy. You can bake different ways: in foil, baking sleeve, refractory pan - it doesn't matter. The main thing is that the meat is in a vacuum, no air - then the pork will be especially soft.
For this dish, it is better to take a shoulder blade or chop so that the meat is covered with a layer of fat. This choice guarantees the juiciness of homemade boiled pork.
Dear readers, I will be happy to hear your opinions on my homemade pork ham recipe - I am attaching a photo to make it easier for you to cook. The recipe is one of my family's favorites, so I'm sharing it with confidence.
Ingredients
- fresh pork (shoulder) 600 grams
- garlic 5 cloves
- lemon ½ piece
- mustard 1 teaspoon
- bay leaf 2 pieces
- coarse salt 1 teaspoon
- sunflower oil 1 tablespoon
- dry basil, coriander, freshly ground black pepper, turmeric, curry, paprika to taste
How to cook pork tenderloin at home
- Pork should be bought fresh at the market or in the meat department and marinated immediately after returning home. You can leave it in the fridge overnight to marinate better.
Peel the garlic. With a wide sharp knife, we make incisions in the meat - shallow, so that a clove of garlic fits. We put the spice in the holes. We do not regret garlic: this product is never enough.
In order for the spices to adhere tightly to the meat, you need to wipe it dry with napkins or paper towels. In a bowl, mix salt and all spices. If you have a ready-made set of seasonings for pork or boiled pork, use it.- We rub a piece of dry pork with spices and put it in a regular plastic bag. In the package, I marinate almost everything. First, it takes up little space in the refrigerator. Secondly, the meat will release the juice, and the bag fits snugly against the meat, which means that the meat will marinate well.
Pour the pork with lemon juice, you can add a little olive oil. Put a couple of lemon rings on top for decoration.
We tightly tie the bag, and now we need to take the pork to a cold place for a couple of hours ... Time has passed - the marinade has an incomparable aroma!
I baked ham in a refractory glass pan with a lid. Pour oil at the bottom, put a piece of meat, grease its top with the simplest mustard. Close the pan with a lid, put in the preheated oven for at least 50 minutes. Temperature oven- 160 degrees. Make sure the bacon doesn't burn. She will start up the juice and will be stewed in it until cooked.- After cooking, allow the pork to cool slightly. Put it in a cold place so that it is well cut for serving.
Juicy pork tenderloin cooked in lemon marinade is ready! It is stored in the refrigerator for a long time, like sausage, but it turns out much tastier and healthier, because we cooked it ourselves, at home.
Baked ham, was and remains the best option cooking pork. Any meat eater will agree with this opinion. The good news is that cooking is not only possible, but also quite simple. Spoiling meat in this way is almost impossible - except to forget it in the oven. However, I want not just meat, but tasty meat. And at the heart of success, in addition to a well-chosen piece of carcass, is a marinade for boiled pork. If you do not make a mistake with it, you will get lean pork, exceptionally tasty and usable cold. There are a lot of marinade recipes. Everyone can choose the one that suits him completely.
A separate item addresses the question of how long boiled pork should stay in the marinade. The recipe usually specifies the duration of the process. But in our fast-paced world, people tend to ignore such advice. I would like to say that there are also “quick” recipes; but if the instruction advises to keep the meat for two days, you should not reduce the time to a couple of hours - you will be disappointed. Find yourself something better.
Pickle for boiled pork
It is he who “prescribes” every second recipe at home. The brine is made easily and in some ways resembles those used for conservation. Two full tablespoons of salt, lavrushka with peppercorns and herbs suitable for pork are taken per liter of water. Undecided in your preferences with seasonings - take a set of Provence herbs. After boiling for two minutes, the brine cools completely, and a chunk of pork is lowered into it. According to the classic recipe, this pork marinade should affect the meat from two to five days. It is not worth reducing the time to less than a day.
Vinegar marinade
The word "pickling" in many people is primarily associated with vinegar. There is a marinade recipe based on it for boiled pork. A spoonful of salt is dissolved in a liter of water, seasonings are poured in and a spoonful of strong vinegar (70%) is poured. Pork is shifted with onion rings, poured with marinade and pressed down with oppression. In this form, she should stay for a day. Can be used after 15 hours, but not earlier.
wine marinade
Wine is the second most popular basis for all sorts of fillings. You can use it to cook a marinade for boiled pork. To make it tastier, in addition to two garlic cloves, a stalk of celery is also passed through the press. This mass is stirred in half a glass of dry wine (it doesn’t matter here whether it is red or white) with a spoonful of sweet mustard, vegetable oil (also a spoon) and seasonings - coriander, salt, thyme and pepper. A chunk of pork is smeared with marinade, the container with it is covered and placed overnight on the lower shelves of the refrigerator.
mustard marinade
All mustard fillings have high speed. So if you need a pork marinade urgently, choose one that contains mustard. Before using it, the pork is first stuffed - inserted into narrow but deep cuts of the garlic plate. Mustard is mixed in equal proportions with vegetable oil, seasoned with pepper, basil, salt and oregano; With this composition, the meat is coated on all sides, placed in a bag (if you are going to cook in a sleeve, you can put it right away) and hide for two hours in the refrigerator.
Sour cream with mustard
Marinade for baked pork in the oven, without using foil or a sleeve, will look a little different. A glass of sour cream is combined with a spoonful of strong mustard and a spoonful of prepared horseradish. Stuffed pork is coated with a mixture, tightly wrapped in polyethylene and left overnight. Thanks to the "collaboration" of horseradish and sour cream with mustard, the meat will give more juice for watering it. Hurry-ups can reduce the marinating time to three hours.
Mustard Ginger Marinade
Before making this recipe, the meat is first rubbed with a mixture of salt and pepper. Rubbed for marinade fresh ginger(a piece of root) and combined with four crushed cloves of garlic and two tablespoons of mustard (this time grain). For flavor, you can pour a spoonful of dried rosemary into the mixture. In a closed container, the future boiled pork should stand all night. You can not clean the refrigerator, unless there is a suffocating heat.
Honey Soy Marinade
A very popular marinade for boiled pork based on soy sauce. It can be combined with a variety of components, including mustard. But the most delicious boiled pork will turn out if you add one natural honey for the marinade to two parts of the sauce. If it is too thick for you, the mixture can be heated until dissolved. But do not boil - honey will lose not only all its useful qualities, but also a significant part of the flavor. You can do it differently: pour over the sauce and rub with honey. After an hour, it will be ready to bake.
beer marinade
This recipe for homemade pork tenderloin involves marinating in two stages. First, dried and stuffed with garlic meat is coated with a mixture of salt, thyme, pepper, coriander, crushed laurel and oregano - so that there are almost no gaps. Pork is placed in a container, closed tightly with a lid and left right on the table for four hours - to soak with magical aromas. Then the container is filled with dark good beer- a liter is enough for two and a half kilograms of meat. Now the container is placed already in the coolness, for the whole night. Do not save time - the result will delight you with juiciness and fragrant. And do not be afraid of "drunk" meat: while it is being cooked, all the alcohol will go away.
Olive oil for marinade
Surprisingly, vegetable oil successfully copes with the task of pickling. You can take sunflower, but with olive pork will become more noble in taste. Even if you just sprinkle oil on a stuffed piece of meat, it will already be good. But if you mix the oil with herbs and pepper, it will turn out fragrant. Just have to wait at least half a day until it stands in the refrigerator.
lemon marinade
Citruses are widely used to tenderize meat. To prepare lemon marinade for boiled pork, juice is squeezed out of one fruit and poured into half a glass of olive oil. Seasonings are poured there; the most harmonious will be ginger, nutmeg, sweet and spicy paprika. The composition is rubbed into the pork, which is closed in a container and exposed to the cold. We warn you right away: cooking boiled pork at home with this marinade is postponed for two days. It is permissible to reduce the aging period to 24 hours - but this is also undesirable: the result will be tastier for the patient.
Marinate in kvass
Naturally, the drink should be unsweetened - the so-called okroshchny. In some special way, this marinade for boiled pork is not prepared: a chunk of meat is covered with laurel, strips hot pepper and onion rings, kvass is poured into the vessel (so that the pork is completely hidden by it) - and they forget about the preparation for two days. It is better to stuff boiled pork just before cooking. By the way, the marinade is very suitable for grilled meat and barbecue. And boiled pork soaked in it does not need to be wrapped in foil or using a baker's sleeve.
Mayonnaise for marinating
I must say, this is the most “lazy” marinade for boiled pork, but at the same time one of the fastest. Mayonnaise is simply mixed with spices; because of its pronounced taste, saffron and paprika are especially recommended as seasonings (of course, in addition to salt and pepper). A piece smeared with mayonnaise will be ready to be sent to the oven in one and a half to two hours.
Onion marinade
Those who do not mind crying a little (or have a blender in the household) can end up with deliciously juicy and extremely tender boiled pork. A pound of ordinary onions is cut as finely as possible - or a blender is turned on, which is preferable in terms of uniformity. Two tablespoons are poured into onion porridge sunflower oil and seasonings are poured: crushed laurel, peppers (red and black), you can add suneli hops. The pork marinade is kneaded and poured over the stuffed pork. It will stand for about five hours (depending on how much your piece tightened). Since the marinade is quite thick, it is better to turn the meat occasionally.
tomato marinade
Even just poured with tomato juice (especially home-made, fresh) pork turns out surprisingly tender. But you can enrich its taste and soften the structure if you add something interesting to the tomatoes. For example, honey. Of course, tomato marinade for boiled pork is best made from fresh vegetables- that is, grind vegetables in a juicer or blender to get a glass of juice with pulp. But in winter, you can replace them with tomato paste, but without unnecessary ingredients. The juice is combined with a full spoonful of honey; since it is pulpy, the honey will not dissolve well, so the mass may need to be slightly warmed up. The next component will be vegetable oil - four tablespoons are taken. And, of course, spices: six pieces of chopped garlic cloves, a teaspoon of pepper, your favorite salt. Prepared pork is smeared with marinade and left covered for half a day.
Delicious baked goods for you!
Boiled pork is a festive, almost epic dish. Once you taste a real boiled pork, you can’t confuse it with anything. Tender, fragrant meat is usually served cold, but if patience is not enough, you can try it hot. Baked ham is served with traditional Russian spices, literally breathtaking spiciness: mustard, horseradish or fragrant herbal vinegar.
Real boiled pork is cooked for a long time and thoughtfully. But modern hostesses manage to save even on this. Instead of long soaking, meat is marinated quickly, in 15-20 minutes, mayonnaise is used with might and main (horror, in fact) or they completely replace soaking with stuffing ... We decided to collect in one place all the recipes for cooking boiled pork - from old, traditional to modern, " advanced." But there will be no recipes with mayonnaise, sorry. If you really want to cook meat with mayonnaise, make homemade sauce, consisting of eggs, butter and put seasonings. Benefit of Recipes homemade mayonnaise there are many on our site.
When choosing meat for boiled pork, buy homemade pork if possible. A ham is suitable for boiled pork, but it is best to choose a neck - it has thin layers of fat that prevent the meat from drying out. The classic boiled pork recipe is the longest. But the result is excellent!
Weigh a piece of meat. Rinse thoroughly and dry. For brine: for 1 liter of water - 65 g of salt. The piece of meat should be completely covered with brine. Separately, brew a fragrant brine: boil 500 ml of water with allspice and black pepper, bay leaf and herbs to your taste. Cool and pour into a bowl with soaked meat. Put in a cool place (temperature not higher than + 8 ° C) for 5 days. After this time, weigh the meat again - it should become heavier by about 30%. If this does not happen, then squirt the piece with the same filtered brine using a large disposable syringe, calculating its amount. That is, a 3-kilogram piece at the end of the soak should ideally weigh at least 4 kilograms. The next step is to bake the meat. You can either roll the meat in a mixture of spices and herbs or coat with rye dough. For dry breading, take dry onions, carrots, paprika, sesame seeds and your favorite spices to taste. For coating, mix rye flour with water to make a thick dough. Place the dry or wet processed meat on a baking sheet and place in the oven preheated to 60 ° C for 30 minutes. Then increase the heat to 80°C and hold the meat for another 30 minutes. And then set the temperature to 110 ° C and bake the boiled pork for 2 hours. Cool the cooked meat. For more flavor, a piece of meat before baking can be stuffed with pieces of carrots and garlic, rolled in black pepper.
Wash and dry a piece of meat weighing at least 1.5 kg. Pour about one and a half liters of water into the pan, add 1 tbsp. aromatic herbs, 1 tsp. ground black pepper, 1 tsp ground paprika, enough salt so that the marinade is slightly salted, 2-3 bay leaves. Boil the marinade and set aside. Put the meat in it and put it in a cool place overnight. The meat should be completely covered with the marinade. The next morning, remove the meat from the marinade, rub with ground pepper and make punctures with a sharp thin knife. Insert thin slices of garlic into the slits. Place the meat in the roasting sleeve, put the bay leaf and tie the ends of the sleeve tightly. The sleeve should be longer than a piece of meat by 20 centimeters on each side, otherwise it may burst. Put a baking sheet with meat in the oven, heated to 180-190 ° C, for an hour. Then cut the sleeve and hold for another 15 minutes to brown the boiled pork.
Rinse the piece of meat, wipe dry and rub with black pepper and salt. Squeeze 4-5 cloves of garlic through a press, mix with 2-3 cm of grated ginger root, add 1 tsp. dry rosemary. Rub the meat with the resulting mixture, put it in a bag and leave it in the refrigerator overnight. The next day, wrap the meat in several layers of foil, place in a baking dish and place in an oven preheated to 200 ° C. The time is calculated as follows: for every 500 g of meat - 20 minutes of baking, plus 20 minutes for the whole piece. Cool down.
Baked ham in the oven with garlic
Wash the meat and pat dry. Cut 2 carrots into thick strips 3-4 cm long. Peel the head of garlic and cut the cloves into 2-3 parts. For coating, squeeze 2 heads of garlic through a press, add 2 tbsp. black ground pepper, 1 tbsp. salt, 6-8 chopped bay leaves and 1 tsp. unrefined olive oil. Stuff the meat with strips of carrots, slices of garlic and allspice. Then coat the piece with garlic mixture and leave to marinate for 4-6 hours. After that, wrap the meat in several layers of foil and put in the oven, preheated to 180 ° C, for 2 hours. Cool down.
Wash the ham, pat dry and remove the skin. Prick a clove into the fat, rub the piece with salt and return the skin to its place. Place the ham skin side down on a baking sheet. cut into lard strips 2-3 cm long and 1 cm thick. Peel the head of garlic and cut the cloves into cloves. Roll the lard and garlic in ground black pepper and stuff the meat. Roast in hot oven, pouring over the secreted juice and fat. Cool down.
You can cook ham without an oven. The happy owners of multicookers and air grills have managed to adapt the recipes for cooking boiled pork and cook wonderful meat without ovens.
Ingredients:
1 kg pork neck,
½ tsp ground black pepper,
½ tsp paprika,
½ tsp turmeric,
¼ tsp ground chili,
½ tsp grain mustard,
4-5 garlic cloves,
1.5 tbsp rast. oils.
Cooking:
Make a brine - add 2 tbsp to 1 liter of water. salt. Pour the washed meat with brine so that it completely covers it, and refrigerate for two days. Then take the meat out of the brine and pat dry. Mix all the spices in a bowl, squeeze the garlic through a press, add the rast. oil and stir. Spread a piece of meat, put in a plastic bag and marinate for another 4-5 hours. Lubricate the bowl of the multicooker with oil, place the meat and turn on the “Extinguishing” mode for an hour and a half (for 1 kg of meat). After this time, wrap the pork in foil and let cool. If you like a golden crust, fry the meat on the "Baking" mode for 15 minutes on each side before stewing.
Rinse and dry a piece of pork weighing 1.5-2 kg. Prepare the marinade dressing: a bunch of dill, a head of garlic, 1 tbsp. olive oil and 1 tbsp. Grind the salt in a blender until smooth. Lubricate the meat with the resulting mixture and leave to marinate for 2-3 hours in a warm place or put it in the refrigerator overnight. Then put the meat in an air grill, set the temperature to 235 ° C and bake for 60-80 minutes. Cool down.
Boiled pork can not only be baked, but also boiled. This option is good for those who do not have an oven or miracles of technology like a slow cooker. In addition, this method is convenient in that the meat does not dry out and does not burn.
Rinse a piece of meat weighing about 1 kg, dry it and roll in a mixture of spices for meat. Then coat the meat with mustard, sprinkle with salt and wrap in several plastic bags. In a pot with cold water put the wrapped meat, put on fire and bring to a boil. Reduce the heat to medium and simmer the pork for an hour. Cool the finished boiled pork without removing it from the bags, put it in the refrigerator overnight.
Wrap the washed piece of pork in cheesecloth and place in a saucepan. Pour in water, add a handful of herbs, bring to a boil and boil the meat over medium heat for 10-15 minutes. Then drain the water with herbs, remove the meat from the cheesecloth and put it back in the pan. Pour 1 liter of beer so that it covers the meat by 1-2 cm, put the pan on the fire and, as soon as the beer starts to boil, reduce the heat to a minimum and simmer for 2 hours under the lid. After that, add 2 onions, 1 carrot, 1 parsley root, 1 celery root, 4-5 bay leaves, 1 tsp. black peppercorns, 1 tsp allspice peas, 1 tsp juniper berries, ½ tsp cloves and 1 tbsp. salt. Cover and simmer for about an hour more. Let the meat cool completely in the broth. Then wrap in cheesecloth and hang to dry. Without removing the meat from the cheesecloth, wrap it in cling film and put in the refrigerator overnight. Only after that, the boiled pork can be served on the table.
Boiled pork can also be prepared like this: first, boil a piece of meat in water with the addition of aromatic herbs and spices, and then bake it, coating it with special compounds that will add spice to the meat.
Put Ham with the skin into a saucepan, cover with cold water and add salt, carrots, onions, leeks, coriander seeds, cinnamon, black and allspice peas to taste and bring to a boil. Then reduce heat to low and simmer for 2-2 ½ hours, skimming off foam occasionally. If the water boils away, add boiling water. Drain the resulting broth and save for cooking other dishes, and cool the meat and remove the skin. Cut the subcutaneous fat with a knife crosswise and stuff all the meat with cloves. This meat is ready to be roasted. Now preheat the oven to 170-190°C. Prepare the icing to taste, grease the meat and put it in the oven, periodically greasing it with icing. Bake the meat for 20 to 35 minutes, depending on the size of the piece, then cool and serve with herbs and garnish.
1 stack peach jam, 2 tbsp. spicy mustard.
Brown sugar icing: 1 cup. brown sugar, 2 tbsp. honey, 2 tbsp. flour, ¼ tsp ground cinnamon, 1 tbsp. sweet mustard, 1 tbsp. apple cider vinegar, 2 tbsp. water. Combine all ingredients in a saucepan and heat over medium heat until homogeneous mass. Boil over low heat for about 1 minute.
whiskey frosting
: ⅓ stack. brown sugar, ⅓ stack whiskey, 1 tbsp. orange peel, ¼ tsp ground allspice, ¼ ground cloves. Mix all the ingredients, bring to a boil and cook over medium heat for 15 minutes until thickened.
1 stack honey, ½ stack. molasses (optional), ½ stack. 
whiskey, ¼ stack. orange juice, 2 tbsp. sweet mustard. Melt honey and molasses over medium heat, add the remaining ingredients, mix and boil.
Icing with cola:
½ stack liquid honey, ½ stack. brown sugar, ½ cup cola, 1 tbsp. sweet mustard, ¼ tsp ground ginger, ¼ tsp ground cinnamon. Combine all ingredients in a saucepan, bring to a boil, reduce heat and cook for 2 minutes, stirring occasionally.
Glaze with beer:
1 stack brown sugar, 1 tbsp. flour, 1 tsp dry mustard, 2 tbsp. red wine vinegar, beer - enough to make a smooth paste.
glaze with canned pineapple: 1 small jar canned pineapple, ¼ stack. brown sugar, ¼ cup honey. Drain liquid from pineapples, take ¼ stack. syrup, mix with the rest of the ingredients in a saucepan and simmer over low heat until the sugar dissolves. Secure the pineapple pieces to the surface of the meat with toothpicks, place the meat in the oven and bake, brushing with glaze, for 30 minutes.
Like these ones different recipes. Try to cook boiled pork (or not quite boiled pork), because it is much tastier and healthier than store-bought sausage!
Enjoy your meal!
Larisa Shuftaykina
Among the various gastronomic meat dishes that fill the shelves of supermarkets, shops and shops, there is one that is distinguished by naturalness, juiciness, health benefits and beauty. This is boiled pork - a piece of fresh pork, marinated and baked with spices until tender, with the perfect taste of meat - neither add nor take away.
How to cook pork tenderloin
In the old days, when the Russian stove was the center of a village dwelling, cooking pork boiled pork became not just a concoction - a sacrament. Before a big holiday - Christmas, Easter or a wedding - a pig was slaughtered. Its meat was turned into sausages, jelly, cutlets, but special attention was paid to a huge piece of pork ham, from which boiled pork was planned. The meat was separated from the bone, marinated, stuffed with garlic, carrots, peppers. turned on unleavened dough, wrapped in it a pork ham with salt and spices, baked in coals.
What part of pork is best for pork
When choosing meat for boiled pork, give preference to the back, ham, brisket or neck. Good dish from pork chop(loin) - it is very tender and not too greasy, although a moderate layer pork fat decorates the baked goods. You need a large whole piece of meat weighing at least a kilogram, and preferably two or two and a half. Well, if the pork has not been frozen, you should not take fresh meat either. In addition to pork, veal, lamb, and even meat from large poultry (broiler, turkey) are sometimes used.
Boiled pork recipe at home with a photo
Each family has its own secrets of cooking baked meat. Choose the best pork roast recipe in the oven to delight your family with natural, tender, delicious delicacy. The ten recipes below are distinguished by marinade, spices, technical issues. Boiled pork can be baked in different ways: using foil, a sleeve, dough, or simply in a closed heat-resistant container. Instead of a Russian stove and coals, modern housewives use a slow cooker or oven.
in foil
- Cooking time: 2 hours (excluding marinating time).
- Cuisine: Russian.
A piece pork neck or hams with salt and spices can be wrapped in thick foil before baking. It is important that the juice that is formed during the preparation process does not have an outlet to the outside, but remains inside the package. Boiled pork in foil retains tenderness, remains juicy, great for elite cuts for a gala dinner. Shortly before the end of baking, the foil must be opened, pour the pork meat sauce wait for the formation of a golden crust.
Ingredients:
- pork - 1.5 kg;
- garlic - 10-20 cloves;
- mustard with grains - 3 tbsp. l.;
- honey (liquid) - 1 tbsp. l.;
- salt, pepper, spices.
Cooking method:
- Cut each clove of garlic into 2-6 pieces (see size). Make thin and deep cuts in the pulp, insert garlic cloves.
- Rub pork with pepper, salt, and mustard-honey mixture. Wrap the meatloaf in foil. Important condition: leave a small hole on top for steam to escape. Before cooking the meat in mustard, leave it for a couple of hours to marinate.
- Preheat the oven to 200-220 degrees. The roasting time of the meat is about two hours. Then the foil must be opened, pour the contents with meat juice and bake for another 10-15 minutes.
In the oven
- Servings: 10-12 persons.
- Cuisine: Russian.
- Difficulty of preparation: easy.
Sometimes they do without foil or other packaging. Pork, baked large piece, retains juiciness by itself, especially if you lay it out with a fatter part up. Homemade boiled pork from a pork neck in the oven it turns out noble, rich, with rich taste. It is a pity that the recipe with a photo does not convey smells. The aroma of baked meat with spices will be a reward to the hostess and will attract everyone to the table.
Ingredients:
- pork - 1.5-2 kg;
- pork fat - 250-300 g;
- salt, spices, spices.
Cooking method:
- Soak the pulp in a salt solution for 1.5-2 hours. For brine for each liter, take 50 g coarse salt. You can add any spices you like.
- Dry the soaked pork with paper towels, rub generously with spices and herbs.
- Place wooden sticks on the bottom of the container so that a small air cushion forms between the bottom and the piece of pork.
- Cut the fat into thin slices, lay them in an even layer on top of the meat.
- Pour water into the bottom of the mold (approximately a glass) and make sure that it does not completely evaporate during baking. The presence of water important condition Otherwise, the dish will burn, its taste will deteriorate.
- Bake the meat for one and a half or two hours. Check readiness by the color of the secreted juice at the deep puncture site.
Up your sleeve
- Servings: 10-12 persons.
- Calorie content of the dish: 273 kcal per 100 g.
- Purpose: for lunch, dinner, sandwiches.
- Cuisine: Russian.
- Difficulty of preparation: easy.
Another way to cook boiled pork at home involves using a cooking sleeve or a baking bag. The process of preparing meat is not much different from that baked in foil. Pork ham in the sleeve turns out to be chic, it retains every drop of juice, every note of flavor. Stuff a piece of pork pulp with a mixture of garlic and spices, grate french mustard, pack and bake until done.
Ingredients:
- pork neck - 1.5-2 kg;
- bay leaf - 6 pcs.;
- garlic - 6 cloves;
- salt - 1 tbsp. l.;
- ground pepper - 1 tsp.
Cooking method:
- Grind bay leaves with your hands, add salt, pepper, crushed garlic. Blend the mixture thoroughly with a spoon.
- On different sides of the meat piece, make holes with a long thin knife (20-25 punctures are enough). Put on rubber gloves and fill each hole with the salt and spice mixture.
- Place the prepared pork in the sleeve, remove the air, seal.
- Bake for about two hours at the most preheated oven (approximately 220 degrees).
- If you want homemade boiled pork with a beautiful and tasty crust, open the package 10 minutes before the end. Do not forget to pour the roasted meat with the secreted juice.
Boiled ham recipe
- Cooking time: 2 hours 30 minutes.
- Servings: 10-12 persons.
- Calorie content of the dish: 244 kcal per 100 g.
- Cuisine: Russian.
- Difficulty of preparation: easy.
Classic boiled pork is baked in the oven or oven, but this is not the only way to cook meat. If the pork is pre-boiled in onion peel, and then marinated in mustard and spices, you get a delicious, mouth-watering imitation of your favorite dish. Ready-made boiled pork ham stands in the cold for 6-10 hours, after which it is perfectly cut into thin layers and does not crumble.
Ingredients:
- pork pulp - 1.5 kg;
- onion peel - 1 handful;
- garlic - 1 head;
- salt - 1 tsp;
- mustard with grains - 1-2 tbsp. l.;
- spices.
Cooking method:
- Boil the pork flesh in salt water with onion peel and a washed but unpeeled head of garlic. Fire must be kept to a minimum. Cooking time - 2 hours.
- Cool the meat piece without removing it from the liquid, dry it slightly, rub with a mixture of spices and mustard, wrap in foil or film.
- Stand ready boiled dish in a cold place under light pressure for 6-10 hours.
In a slow cooker
- Cooking time: 2 hours 40 minutes (excluding marinating time).
- Purpose: holiday dish, for dinner, for sandwiches.
- Cuisine: Russian.
- Difficulty of preparation: easy.
With the advent of modern kitchen multicookers, the life of those who cook food has been noticeably simplified. Complex recipes have become easier, long-term cooking dishes are cooked faster. No exception is pork ham in a slow cooker, which even a novice hostess can cook. To do this, you need a kilogram piece of pork pulp, salt, spices, a little sunflower oil. In a wonderful electric saucepan, even boiled pork from a knuckle is excellent.
Ingredients:
- pork pulp - 1 kg;
- garlic - 5-6 cloves;
- salt, spices, mustard.
Cooking method:
- Cut the garlic cloves into long and thin slices, insert them into deep cuts.
- Before baking the pulp, it is rubbed with oil mixed with spices, salt, mustard, and marinated for several hours.
- Turn on the "Frying" mode, add a little oil, fry the meat on both sides for 10-15 minutes each.
- Change the mode to "Extinguishing". After two hours, remove the finished dish and cool it. Then cut across the grain with a sharp knife.
With soy sauce
- Servings: 10-12 persons.
- Calorie content of the dish: 277 kcal per 100 g.
- Purpose: a festive dish, for breakfast, for sandwiches.
- Cuisine: Russian.
- Difficulty of preparation: easy.
Home-style tasty and tender boiled pork with honey and soy sauce is obtained. This composition of the marinade allows you to get juicy meat with a delicious crust. It is perfectly cut into thin layers, suitable for sandwiches and festive slicing. The best solution for this dish is a boneless piece of loin, but if you prefer fatter pork - cook from the neck, you can't go wrong.
Ingredients:
- pork fillet - 1.5 kg;
- garlic - 8-10 cloves;
- soy sauce- 3 tbsp. l.;
- honey (liquid) - 2 tbsp. l.;
- salt; pepper.
Cooking method:
- Before making the marinade, rub the meat with salt and pepper, stuff with garlic.
- Mix honey with soy sauce, pour the prepared pulp with this mixture.
- Cover the meat preparation, let it marinate for one hour.
- Roast the pork at the maximum oven temperature for about an hour and a half. From time to time you need to pour it with the allocated meat sauce.
- Refrigerate and serve sliced.
In mustard in the oven
- Cooking time: about 2 hours (excluding marinating time).
- Servings: 8-10 persons.
- Calorie content of the dish: 270 kcal per 100 g.
- Purpose: a festive dish, for breakfast, for sandwiches.
- Cuisine: Russian.
- Difficulty of preparation: easy.
The use of mustard in cooking meat dishes- a good Russian tradition. The taste of this popular seasoning sets off the meat theme, giving the dish a sour-spicy note. Homemade pork with mustard, baked in the oven, has always been a rich, festive, refined meal worthy of true gourmets. Try to bake meat according to this recipe for a family celebration - and pork pork at home will definitely become the main dish of the meal.
Ingredients:
- pork fillet - 1 kg;
- garlic - 5-7 cloves;
- mustard - 3 tbsp. l.;
- salt pepper.
Cooking method:
- Stuff the meat with garlic. Divide large slices into parts.
- Salt and pepper pork, coat with mustard. Cover and refrigerate the meat to marinate for two hours or more.
- Wrap the pork flesh with thick food foil and bake for an hour and a half in the oven, heated to 200 degrees.
- To make the pork have a home-style appetizing blush, open the foil, pour over the meat with juice and bake for another 10 minutes. Cool the dish well before serving.
In the test
- Cooking time: about 2.5 hours (excluding marinating time).
- Servings: 10-12 persons.
- Calorie content of the dish: 287 kcal per 100 g.
- Purpose: a festive dish, for dinner, for sandwiches.
- Cuisine: Russian.
- Difficulty of preparation: easy.
It is not necessary to have access to a Russian stove to taste the old classic recipe meat at home. Delicious boiled pork baked in dough, it turns out great in modern ovens. For the test you need the most simple products that can be found in every kitchen. The meat inside the bread shell retains a marvelous aroma, does not dry out, remains tender, juicy and dense.
Ingredients:
- pork pulp - 1.5 kg;
- flour - about 5 cups;
- water - 1-1.5 cups;
- garlic - 5-7 cloves;
- salt, spices.
Cooking method:
- Wash the pork, dry it. It needs to be stuffed with garlic cloves, grated with salt, spices, covered with a film and put in the refrigerator for several hours.
- Make a simple dough with flour and water. It should not stick to your hands and the table. Roll out a layer with a thickness of 0.5-0.7 cm, put a piece of meat in its central part, seal it. Poke two or three centimeter holes in the top of the dough to allow steam to escape.
- Lubricate the heat-resistant form with oil, lay the prepared "pie". You need to bake it at a temperature of about 200 degrees. Cooking time is one and a half to two hours. Ready meal leave to cool in the switched off oven.
- Unpack the "clothes" carefully - juice will flow, a lot of juice. Keep the boiled pork in the refrigerator for at least an hour, then cut and serve.
with carrots
- Cooking time: 2 hours 30 minutes (excluding marinating time).
- Servings: 10-12 persons.
- Calorie content of the dish: 275 kcal per 100 g.
- Purpose: a festive dish, for sandwiches.
- Cuisine: Russian.
- Difficulty of preparation: easy.
How to make baked pig meat, already perfect, even tastier? Stuff it with carrot slices! Pork ham with carrots and garlic is tender and tasty even at the cooking stage. Its amazing aroma will drive crazy not only your family, but also all the neighbors on the porch. Try to cook meat according to this recipe - and other pork dishes will cease to exist for you.
Ingredients:
- pork neck - 1.5 kg;
- garlic - 3-5 cloves;
- carrots (medium) - 1 pc.;
- spices, salt.
Cooking method:
- The meat, washed and dried, should be thickly stuffed with vegetables. To do this, cut the carrots into cubes, divide large cloves of garlic into pieces.
- Rub the surface of the meat piece with salt and spices to your taste. Wrap the pork in foil so that the juices do not leak out. Poke a hole in the top of the bag to let the steam out.
- Marinate the harvested pulp for one or two hours. After that, bake in an oven preheated to 200 degrees for 1.5-2 hours.
- Before being made from meat holiday cutting, cool it without removing the foil, and keep it in the cold for at least an hour.
Marinated in kvass
- Cooking time: 1 hour 40 minutes (excluding marinating time).
- Servings: 8-10 persons.
- Calorie content of the dish: 265 kcal per 100 g.
- Purpose: a festive dish, for sandwiches.
- Cuisine: Russian.
- Difficulty of preparation: easy.
Just as knuckle in beer is popular in Europe, so was pork ham in kvass in Russia. After such a marinade, pork is baked quickly - twice as fast as without it. The meat is aged in homemade kvass from rye bread about a day and baked, pre-rubbing with spices. Pork flesh marinated in kvass is baked in unleavened dough as they have done since ancient times.
Ingredients:
- pork pulp - 1 kg;
- bread kvass - 0.5 l;
- onion - 1 pc.;
- garlic - 5-6 cloves;
- bay leaf - 3-4 pieces;
- cloves, black pepper, allspice - 7-10 pcs.;
- flour - about 5 cups;
- water - 1.5 cups.
- salt.
Cooking method:
- Stuff the meat with garlic and soak it in kvass. Add spices and chopped onion to the marinade. Press down with a light oppression, put in a cool place. Let the pork marinate overnight.
- Remove meat, rub with salt.
- Get the simplest dough from flour and water, roll it out. Pack the meat in a dough envelope. Be sure to leave one or two holes for steam to escape.
- Bake for 45-60 minutes and wait until completely cool. Remove the bread crust and cut the pork into thin slices.
in brine
- Cooking time: 2 hours (excluding the time for salting).
- Servings: 10-12 persons.
- Calorie content of the dish: 296 kcal per 100 g.
- Purpose: festive dish.
- Cuisine: Russian.
- Difficulty of preparation: easy.
Salted meat aged in the most common solution table salt, retains tenderness with any method of baking. Prepare a brine for boiled pork at home at the rate of 60-70 grams of coarse salt per liter. The water is boiled, in addition to salt, spices, herbs, garlic cloves are added to it. In brine, the meat is kept for a day or more. It is soaked and becomes softer, but also changes color. Baked pork after such processing is very beautiful.
Ingredients:
- pork - 1.5-2 kg
- water - 1 l;
- salt - 60-70 g;
- garlic - 6-8 cloves;
- bay leaf - 5 pcs.;
- black pepper, allspice (peas) - 10-12 pcs.;
- dried basil, ground coriander - 2 tbsp. l.;
- sunflower oil - 2 tbsp. l.;
- tomato paste- 2-3 tsp;
- ground paprika - 1 tsp
Cooking method:
- Bring water with salt to a boil, wait for complete dissolution. Dip spices there (except paprika), chopped garlic. Cool the marinade.
- Pour the meat, keep the day in the cold.
- Remove meat, dry, rub with a mixture of oil, tomato and paprika.
- Wrap the pickled pulp in foil, bake for 1.5-2 hours. Uncover 10 minutes before the end of baking so that the meat acquires a ruddy hue.
Marinade for pork tenderloin
Spices and spices, in which meat is marinated before baking, give the dish unforgettable taste and aroma. Marinated boiled pork can have a whole bunch of flavors. For the manufacture of brine, soy sauce, kvass, wine, beer, tomato, grape or Apple juice, honey. You can use any spices and herbs that you think fit the meat. Rub the meat generously with seasonings - the boiled pork will absorb exactly as much flavor as necessary.
Video
Home-style pork tenderloin in brine It turns out very tasty, soft, with a pleasant spicy aroma. Boneless parts of the carcass are suitable for cooking boiled pork: neck, ham, rear end. Spices for marinade and for baking can be used to your liking. Ready-made sets of spices "for meat" are well suited, as a rule, all the spices in them are selected in a balanced way. Boiled pork can be served both hot and cold on sandwiches or as an appetizer.
Ingredients
To make homemade pork tenderloin in brine, you will need:
700-800 g of pork pulp;
2 tbsp. l. spices for meat;
1 tsp dried garlic (optional)
For brine:
1.5 liters of water;
2 tbsp. l. salt;
1-2 bay leaves;
1 st. l. provencal herbs.
Cooking steps
Boil water to prepare the brine provencal herbs, salt and bay leaves. Cool to room temperature. Wash the pork, place in brine so that it is completely in the water. Leave meat in brine overnight.
Remove the pork from the brine and pat dry with paper towels.
Boiled ham can be served both hot and cold. If you plan to serve cold, I recommend cooling the meat without unwrapping the foil.
Delicious, fragrant home-style boiled pork in brine is ready.
Bon appetit, please your loved ones!