Recipe for cooking boiled pork in the oven in the sleeve. Pork roast in the oven in the sleeve. Baked pork in a beef sleeve

Baked pork is a delicious appetizer cooked in the oven from a whole piece of meat. Baked pork can be cooked in foil or in a sleeve. In the sleeve, boiled pork turns out to be especially tender, since the released juice is retained inside the bag and permeates all the meat.

This appetizer is served both warm and cold, but if you want to beautifully serve such an appetizer on a holiday table or prepare it for sandwiches, then you will have to wait several hours, or even better, overnight. During this time, the meat will set well and be thinly sliced.

To prepare boiled pork, we need pork loin or neck, ground black pepper and peppercorns, bay leaf, salt, water and meat seasoning.

Pour water into a saucepan, add ground peppercorns and bay leaves and add salt. Put on gas, bring to a boil and simmer for 5 minutes. Remove from heat and pour water into a bowl where the meat will be marinated. The water must cool completely.

Then put the washed piece of meat into this water and leave it to marinate for at least 3 hours. I marinated overnight.

After this time, remove the meat from the marinade, dry with napkins and rub with meat seasoning. You can stuff the meat with garlic if you wish.

Place the meat in a baking sleeve and tie it on both sides. Make 2-3 punctures on top with a needle to allow steam to escape.

Place the meat in a cold oven and set the temperature to 180 degrees. Bake for 1 hour. Then cool the meat a little, drain the meat juice. Once completely cooled, place in the refrigerator.

The meat, which holds well when slicing, turns out to be very beautiful and thin.

Bon appetit!

whole piece of pork – 2 kg;
water – 1.5 l;
coarse salt – 60-65 g;
bay leaf – 2-3 pieces;
black peppercorns – 5-6 pieces;
allspice peas – 8-10 pieces;
garlic – 3-4 cloves;
ground black pepper – 1 teaspoon.

Preparation time: 00:40
Cooking time: 01:00
Number of servings: 12
Complexity: average

Preparation

A long time ago, a dish called boiled pork appeared in Russian cuisine. A whole large piece of meat was taken from the thigh cut of lamb, bear or pig, baked and served cold. Pork, baked in a whole large piece, is also popular in the folk cuisines of the Canadian province of Quebec, Germany and Austria (the Germans call this dish schweinebraten).

If we return to traditions, then in ancient times in Rus', bear meat was mainly used to prepare boiled pork. Then pig farming began to develop at an accelerated pace in the country, and now most often this dish is made from boneless pork ham, generously rubbed with salt and spices. You can also use lamb or turkey meat to prepare boiled pork.

The recipe is incredibly simple. The piece of meat needs to be rubbed with oil and spices, poured on top with a specially prepared meat sauce and placed in the oven for baking. You can also cook boiled pork by wrapping it in a sleeve or foil. Due to this wrapping, the meat will not give off excess moisture during baking and will turn out juicy. The boiled pork should be baked for 1-1.5 hours until fully cooked.

Before you start putting into practice the presented recipe with photos and preparing boiled pork, be sure to read the little tips and cooking secrets, and then you will have a truly culinary masterpiece.

The boiled pork will be very aromatic if you grate it on top with the following mixture: grate 2-3 cm of ginger root on a fine grater, pass 4-5 cloves of garlic through a press, add 1 teaspoon of dry rosemary and mix everything well. Rub a piece of meat on all sides with the resulting mixture, put it in a bag and put it in the refrigerator for a day. Then place the meat in foil or a sleeve and bake.

Step 1: prepare the meat for marinating.

To begin with, choose the right meat; excellent boiled pork is obtained 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.

Step 2: prepare 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 in it until smooth. 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!

Step 3: marinate the meat.

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.

Step 4: bake the meat.

In 15 – 20 minutes Before you remove the meat from the refrigerator, remove the non-stick pan from the oven and preheat the oven 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 get a golden brown crust in the closed oven. 30 minutes.

Then turn off the oven and let the meat sit in it 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.

Step 5: serve the boiled pork in the sleeve.

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.

Also, when chilled, boiled pork will be an excellent substitute for store-bought sausages; it can be added to pizza, or prepared from baked meat as a sauce for pasta and cereals. Well, sandwiches with such meat sell with a bang! Cook with pleasure and enjoy! Bon appetit!

- You can supplement the bouquet of spices specified in the recipe with any other spices and herbs that are suitable for meat dishes.

- – Meat can be stuffed not only with garlic, but also with chopped carrots, onions and fresh dill, basil, lemongrass, and parsley.

- – You can add a couple of spoons of sour cream, mayonnaise, ketchup or mustard to the marinade.

- – Be careful when buying meat! After choosing the piece you need, ask the seller to set it on fire so as not to buy knur. If scorched meat smells like urine, it is better not to buy it, such meat cannot be rehabilitated and your finished product will smell very unpleasant!

- – You can use lemon or orange instead of lime.

We are used to preparing chops and cutlets from fresh meat, and we eat cold meat much less often. Of course, imagine a cooled steak covered with a film of congealed fat! But there is one way to cook delicious cold meat - this is to bake it like boiled pork in a sleeve.

This dish first appeared in Ancient Rus' in the 16th century, when our Slavic ancestors obtained food by hunting. Having killed the bear, they cooked part of the carcass immediately, and baked part over the fire and consumed it later, cold. It is from the word “bear meat” that the name of the dish “buzhenina” comes from. Later, the main ingredient of the dish was changed to pork, but the essence of the preparation did not change.

To ensure that you get delicious boiled pork, there are several secrets:

The meat must be pre-soaked. The product contains about 50% moisture, but under the influence of high temperatures in the oven it will gradually evaporate. So that the meat can be baked for a long time without becoming dry, the pork must first be marinated in a special brine. Most often, salt or specially brewed brine with spices is simply dissolved in water. The meat is aged for about an hour if it is the meat of a young pig, from two to three if it is lamb or beef. The bird should be kept in brine for no more than thirty minutes.
The meat will turn out juicy if you bake it after wrapping it. Baked pork in a sleeve or in foil will not “give up” excess liquid during baking, and therefore this method is the best.

Baked pork in the sleeve - preparing food and utensils

The most important tip for cooking delicious boiled pork is to choose good meat. It should not be ice cream or steamed, otherwise the dish will turn out to be dry and uneven, with a fibrous structure.

If you buy pork, then buy the neck - this part is the best suited for preparing delicious boiled pork due to the fact that it consists of 30-40% fat. It is the melted fat that will saturate the meat layers and give the boiled pork a juicy taste and appetizing appearance even when cold.

If you choose beef or chicken for cooking, then it can be any meat part, but you will have to add fat, otherwise the boiled pork will turn out to be dry.

For delicious boiled pork you don’t need anything other than salt and pepper, although you can diversify the taste of the dish with spices, vegetables and dried fruits. Suitable spices are basil, dried herbs, oregano, barberry, suneli hops. Suitable vegetables include garlic, carrots, and radishes.

Baking time for pork, beef and lamb is from an hour to three, chicken and turkey are cooked for up to twenty minutes.

Baked pork in the sleeve

Required ingredients:

Pork, whole piece
Pepper and salt

Cooking method:

Prepare the marinade by dissolving salt in water (about forty-five grams for every liter of water).
Soak the meat in brine - leave it for 1.5 hours (1-1.5 brine is needed per kilogram of meat).
Remove the meat, dry it with paper towels and sprinkle with pepper on all sides.
Preheat the oven and place the deck with the pork in the sleeve. The ideal temperature for baking boiled pork is no more than 160 degrees.

Baked pork in a beef sleeve

From this recipe you will learn how to deliciously bake boiled beef. As you know, this type of meat can be quite tough if not cooked correctly. The secret of delicious boiled pork lies in the correct time of marinating and baking, as well as adding brisket or lard to the meat.

Required ingredients:

Piece of beef
Spices
Brisket – 240 gr.

Cooking method:

Prepare the brine by dissolving millet salt in water.
Wash the piece of beef for baking and place it to soak in brine for 2 hours.
Cut the brisket into thin slices.
Remove the meat and dry it, then cover it with pieces of brisket and wrap it tightly with thread. Pepper it.
Place the beef in the sleeve and bake on the deck. Baking time – 2.5 hours.

Baked pork in the sleeve (lamb)

Baked pork can be prepared from any type of meat, including lamb. Many consider the disadvantage of this type of meat to be its high fat content, but when cooked correctly this turns into an advantage. Pay attention to the method of preparing the brine.

Required ingredients:

Piece of lamb meat
Cloves, bay leaf, black pepper
Lemon juice
Salt and spices

Cooking method:

Prepare the marinade. To do this, put a saucepan of water on the fire; when it boils, add cloves, bay leaves and pepper. Boil the water for 5 minutes, then turn off the gas and let the marinade cool. When it is barely warm, add lemon juice to the marinade (1 tablespoon per liter of water).
Soak the meat in the marinade - leave for 2.5 hours in a cold place.
Dry the lamb, season with pepper and place in a roasting bag.
Bake the meat for at least 2.5 hours at 150 degrees.

Baked pork in a sleeve with dried apricots and raisins

“Lard with chocolate” is a euphemism, but in “haute” cuisine they do not hesitate to add fruits and sweet spices to meat. If you do this wisely, the dish will not be devoid of a subtle aroma and light sweetness, which does not spoil the true taste.

Required ingredients:

Pork
Dried apricots – 160 gr.
Raisins – 120 gr.

Cooking method:

The meat needs to be washed and marinated. For the marinade, simply dissolve salt in water. The meat should be soaked for about 1.5 hours.
Pour boiling water over dried fruits for 15 minutes, then rinse and dry.
Make cuts in the meat along the entire surface and insert dried fruits there. Rub the meat with pepper.
Place the pork in a sleeve and place in a roasting pan, then place in the oven.

Baked pork in the sleeve (chicken)

Chicken boiled pork is soft, tender meat, not overdried and homogeneous in structure. To bake chicken this way, you need to marinate it first, just like pork, and then place it in a baking sleeve. Another secret is using brisket. The melted tender lard will saturate the practically fat-free fillet and make the boiled pork tender and juicy.

Required ingredients:

Chicken fillet
Brisket (1/6 of the number of fillets)
Spices

Cooking method:

Wash the meat, remove greasy pieces.
Dissolve salt in water, place the fillet in brine for half an hour.
Cut the brisket into thin slices.
Dry the marinated meat and place the first part on a clean surface. Place the brisket on top of the chicken and cover with the remaining pieces of meat on top. Sprinkle with pepper and rewind with thread.
Place the meat in a sleeve and place in a roasting pan.

**Baked pork in the sleeve With vegetables**

If you are tired of regular meat, then you can diversify its taste by adding vegetables and spices. Baked pork can be prepared without using a whole piece of pork. We'll tell you how to do it.

Required ingredients:

Pork
Carrot – 1 pc.
Garlic – 6 cloves
Lard – 100 gr.
Spices

Cooking method:

To prepare boiled pork you will need two pieces of meat.
Marinate the pork in regular salted brine - soak the meat for about an hour.
Cut the lard into slices.
Cut the carrots into thin slices.
Dry the meat with paper towels. Place the first piece of meat on a clean surface, generously pepper it, place slices of lard on it, and then pass the garlic cloves through a press. Place the second piece of meat on top, and wrap the resulting “sandwich” with thread.
Make a cut along the surface of the meat, insert carrot slices into them.
Place the pork in a sleeve and place it in a baking container to cook.

Baked pork up your sleeve - secrets and useful tips from the best chefs

Cooked meat in the sleeve will have an appetizing, albeit pale appearance. If you want the meat to “golden” a little, then 10 minutes before cooking, remove the sleeve from the deck and cut it. The meat will lightly fry and acquire a golden crispy crust. Do not rush to take the boiled pork out of the oven - let it stay there for another 15 minutes.
Place meat exclusively in a preheated oven.
Some chefs use a special trick to make the meat more juicy and reduce the marinating time. To do this, the piece of meat must be quickly fried in a clean frying pan before marinating. This procedure, as it were, “seals” the meat and does not allow juice to be released abundantly during baking.

Boiled pork marinated with mustard

Ingredients:

pork - 1 kg,
salt - to taste,
pepper - to taste,
French mustard - 50 g,
mayonnaise - 100 g,
garlic - 2-3 cloves

How to cook baked pork in a sleeve in the oven:

To prepare homemade pork roast in the oven, a piece of neck is best suited. Wash and dry the meat.
Prepare the seasoning mixture for the coating. To do this, peel and finely chop the garlic. Mix salt, pepper and French mustard, you can add any spices you like.
Coat the meat with marinade and refrigerate for 3 hours.
During this time, the meat will have time to marinate, but if time permits, then leave it in the refrigerator for a longer time, for example, overnight.
Before cooking, spread the meat with mayonnaise and place it in a sleeve.
Bake the meat in an oven preheated to 200ºC for 1-1.5 hours.
Then remove the boiled pork from the oven, place it in foil, seal it tightly and leave it to cool.
Baked pork in a sleeve in the oven turns out tasty, juicy and aromatic and is easy to cut for serving as a cold appetizer.

Pork boiled pork

Ingredients:

pork - 600 g,
salt - 2 tsp,
pepper - 1 tsp,
spices - 1 tsp,
garlic - 2 cloves
bay leaf - 1 pc.,
water - 1 l

How to cook boiled pork in the sleeve:

Thaw the meat for boiled pork, if necessary.
Place the water on the fire, add salt, pepper and bay leaf. As soon as the water boils, remove from heat and cool.
Place the meat in the resulting marinade and leave it there for several hours.
Next, remove the meat, rub it with salt and pepper again, if desired, and stuff it with garlic cloves, making cuts.
Place the meat in the sleeve, tie the edges with thread and make a few holes.
Preheat the oven to 180 degrees and place the meat there for baking. Bake for 1 hour.
Twenty minutes before the end of cooking, open the sleeve from above so that the meat browns, you get a very appetizing crust.

Baked pork in a baking sleeve

Ingredients:

carrot,
garlic,
pork neck,
salt,
pepper.

Recipe:

Wash and dry the pork neck meat. Cut the carrots into bars, large cloves of garlic into 2-4 parts and stuff the meat.
Rub it well with salt and pepper. Place it in a baking sleeve. Place thinly sliced lard slices on top of the meat, carefully turn over and do the same with the other side. Read more
This way you will have lard plates on top and bottom of the meat. Place boiled pork in an oven preheated to 180 degrees and bake for 2-2.5 hours. When serving home-cooked boiled pork to the table, do not forget to remove the lard!

Baked pork is traditionally considered a delicacy and is served most often on holidays. But what’s to stop us from cooking homemade boiled pork without any reason? For example, I have already mastered several recipes and constantly pamper my family with delicious meat.

Baked pork can be prepared for the New Year's table. It will come in very handy. There is a large selection of recipes and you are sure to pick something up)))

Baked pork can be made from chicken, beef or lamb. But I prefer traditional pork. To make the appetizer tasty, you need to know some of the subtleties of choosing meat.

The back, ham, neck or breast are ideal.
Good boiled pork can be made from pork loin. It is tender and not very greasy. A thin layer of fat won't hurt.
You need to choose a whole piece, weighing 2 - 2.5 kg.
Meat should not be steamed. It must ripen, otherwise the boiled pork will turn out tasteless. As an exception, you can use defrosted meat.

You can use any spices to rub meat. And you shouldn’t skimp, because the meat will take exactly as many spices as you need and not a gram more.

Pork stew at home

Baked pork, as I already said, can be prepared at home. It will be an excellent decoration for the holiday table. At the same time, it is very tasty and already cooled. And it will go great on sandwiches in the morning.

You will need:

pork – 1 kg;
water – 1 liter;
garlic – 5 cloves;
laurel;
salt – 2 level tablespoons;
black peppercorns – 1 tsp;
allspice in peas – 1 tsp;
oregano – 1 tsp;
basil – 1 tsp.

Preparation:

Prepare the marinade. To do this, add salt, garlic and herbs to the water. We put the meat in it and put it in the refrigerator for a day.
When the time is up, drain the brine and dry the meat. We make punctures in it, into which we place pieces of garlic.
Wrap the pork in several layers of foil. To keep the piece in shape and not fall apart, tie it with twine or strong threads. You need to remove them after the boiled pork has cooled a little.
The baking time depends on the weight of the piece. On average, this takes 1.5 – 3 hours. Oven temperature is between 160 – 180 °C.

To prevent boiled pork from breaking into pieces when cutting, press down the meat with any weight while it cools.

Meat baked in foil - a simple recipe

The next recipe is boiled pork in onion marinade. They are ideal for sealing large pieces of meat.

Ingredients:

piece of meat – 2 kg;
garlic - head;
onion - head;
mustard (dry) – ½ tsp;
spices.

Preparation:

Peel the garlic and cut it into pieces, which we roll in a mixture of salt and pepper. Pass the onion through a grinder to make a paste and mix it with mustard.
We take the meat and, using a knife, make deep cuts in it, into which we place the prepared pieces of garlic. Then coat the piece with onion-mustard sauce and put it in the refrigerator for several hours. During this time, the meat will marinate perfectly.
Then we wrap it in several layers of food foil and put it in the oven for 2 hours at 180 °C. 10 minutes before cooking, open the foil so that the meat browns beautifully.

Cooking boiled pork in brine

For this recipe, buy boneless meat - ham, neck or butt. Spices can be anything - focus on your preferences.

Ingredients:

pork - 800 gram piece;
spices; garlic – 1 tsp;
water – 1.5 liters;
salt – 2 tbsp;
laurel;
Provencal herbs.

Preparation:

Place Provençal herbs and bay leaves in the water. Bring to a boil and let cool until lukewarm.
Place the meat in it so that it is completely covered with brine. Leave it like this overnight.
In the morning, dry the meat with a towel and rub with spices. Wrap it in several layers of foil and put it in the oven for 1.5 hours. Cooking temperature 200 °C.

If you plan to serve boiled pork as a cold appetizer, then let it cool directly in the foil.

Cooking boiled pork in the oven - a holiday recipe

Let's make some minor changes to the classic boiled pork recipe and get a truly festive dish.

Ingredients:

neck – 1.2 kg;
pineapple rings;
banana;
white wine (semi-dry) – 50 ml;
salt and ground black pepper;
oregano – 1 tsp.

Preparation:

Wash and dry the meat. Cut it like an accordion: the thickness of the piece is 1 cm. Salt and pepper the meat, coating the internal cuts as well. Just don’t be too zealous so as not to spoil the taste. Sprinkle oregano on top of the meat. Wrap the prepared piece in film and leave for 3 – 4 hours to marinate.
Cover the bottom of the baking sheet with foil and place the meat on it. Place a banana ring and a piece of pineapple in each cut. Pour wine over everything on top.
We pack the meat in foil and put it in the oven for 1.1 - 1.2 hours. Then we open the foil and leave it in this form so that it browns. First pour the pineapple juice over the piece.

Homemade pork roast cooked in a roasting pan

The next way to cook boiled pork at home is to use a roasting bag. The preparation of meat is classic, as if you were cooking it in the oven. Baked pork in the sleeve turns out juicy, tender and incredibly tasty.

Ingredients:

pork neck – 1.5-2 kg;
bay leaf – 6 pcs.;
garlic – 6 cloves;
salt – 1 tbsp. l.;
ground pepper – 1 tsp.

Cooking method:

Crumble the bay leaf with your hands. Mix salt, pepper and pressed garlic. Mash all the ingredients with a spoon as thoroughly as possible.
Make deep punctures in the meat and fill each with the prepared mixture. 25 punctures are enough.
Place the prepared pork in a baking sleeve and tie the edges, having first removed all the air from the tube.
Cook meat at 220°C. At the very end, so that the meat is nicely baked and crusty, cut the bag.

Pork roast in mustard, baked in the oven

Mustard is often used in the process of cooking meat. It emphasizes its taste well, adding an unusual sourish-spicy note. Pork with mustard baked in the oven turns out very tasty.

Ingredients:

pork fillet – 1 kg;
garlic – 5-7 cloves;
mustard – 3 tbsp. l.;
salt pepper.

Cooking method:

Peel the garlic and cut into pieces. Make punctures in the surface of the meat with a knife and place a garlic clove in each.
Pepper and salt the pork. Then coat it with mustard. Place the meat in the refrigerator for several hours.
Then wrap the pork flesh in several layers of foil and cook in the oven for 1.5 hours at 200°C.

10 minutes before the end of time, open the foil. Pour the juices over the surface of the meat. Before serving, cool the boiled pork, cut into portions and serve.

Video: recipe for homemade boiled pork

Bon appetit! And until new recipes!