How to cook delicious boiled pork in the oven. Boiled pork, in the oven. How to cook veal boiled pork

Calories: Not specified
Cooking time: Not indicated

Baked pork is a piece of meat rubbed with spices, salt, mustard and baked in the oven. It's not just delicious, it's so tasty that you only have to cook boiled pork once, and it will certainly be included in the list of your favorite dishes! At first glance, it seems that baking meat is very troublesome and difficult, and it is much faster and easier to fry or cook meat with gravy. But that's not true. Cooking boiled pork in foil in the oven using this photo recipe couldn’t be easier. All you have to do is rub the meat with spices, let it marinate and then bake it. If everything is done correctly, the boiled pork will turn out tender, aromatic, juicy, and you will spend a minimum of effort on preparing a delicious dish.

There are a lot of boiled pork recipes. The meat is baked in dough or on a baking sheet, pre-boiled or marinated in brine for 2-3 days, stuffed with lard or vegetables. For the first time, we will choose the simplest recipe with a guaranteed result - we will cook it in foil. To make the meat soft, juicy and aromatic, it needs to be stuffed with garlic, rubbed with spices, mustard and kept in the refrigerator for 10-12 hours.

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 the meat correctly, boiled pork will turn out tasty and juicy from any part of the carcass without bones (last time we baked).

To prepare boiled pork we will need:

- 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.

Recipe with photos step by step:

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.

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

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Ingredients

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

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

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

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

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

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

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

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

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

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

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

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

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:

1. 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.
2. When the time is up, drain the brine and dry the meat. We make punctures in it, into which we place pieces of garlic.
3. 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.
4. 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:

1. 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.
2. 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.
3. 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 nicely.

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:

1. Place Provençal herbs and bay leaves in the water. Bring to a boil and let cool until lukewarm.
2. Place the meat in it so that it is completely covered with brine. Leave it like this overnight.
3. 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:

1. 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.
2. 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.
3. 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:

1. Crumble the bay leaf with your hands. Mix salt, pepper and pressed garlic. Mash all the ingredients with a spoon as thoroughly as possible.
2. Make deep punctures in the meat and fill each with the prepared mixture. 25 punctures are enough.
3. Place the prepared pork in a baking sleeve and tie the edges, having first removed all the air from the tube.
4. 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:

1. 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.
2. Pepper and salt the pork. Then coat it with mustard. Place the meat in the refrigerator for several hours.
3. 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.

Among the various meat gastronomic dishes that fill the shelves of supermarkets, shops and shops, there is one that is distinguished by its naturalness, juiciness, healthfulness and beauty. This is boiled pork - a piece of fresh pork, marinated and baked with spices until cooked, having the perfect taste of meat - neither add nor take away.

How to cook boiled pork

In the old days, when the center of a village dwelling was a Russian oven, preparing boiled pork from pork became not just a concoction—it was a sacrament. Before a big holiday - Christmas, Easter or a wedding - a pig was slaughtered. Its meat was turned into sausages, jellied meat, cutlets, but special attention was paid to a huge piece of pork ham, from which the boiled pork was planned. The meat was separated from the bone, marinated, and stuffed with garlic, carrots, and pepper. They made unleavened dough, wrapped a pork ham with salt and spices in it, and baked it in coals.

Which part of pork is best for boiled pork?

When choosing meat for boiled pork, give preference to the back, ham, brisket or neck. A dish made from pork chop (loin) turns out well - it is very tender and not too fatty, although a moderate layer of pork fat decorates the boiled pork. You need a large whole piece of meat weighing at least a kilogram, or better yet 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 large poultry meat (broiler, turkey) are sometimes used.

Baked pork recipe at home with photo

Each family has its own secrets for preparing baked meat. Choose the best baked pork recipe in the oven to delight your family with a natural, tender, tasty delicacy. The ten recipes below differ in marinade, spices, and technical aspects. Baked pork can be baked in different ways: using foil, a sleeve, dough, or simply in a closed heat-resistant container. Instead of the 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 of pork neck or ham with salt and spices can be wrapped in thick foil before baking. It is important that the juice that is formed during the cooking process does not escape outside, but remains inside the package. Baked pork in foil retains tenderness, remains juicy, and is perfect for elite slicing for a gala dinner. Shortly before the end of baking, you need to open the foil, pour the meat sauce over the pork, and wait for a golden crust to form.

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:

1. Cut each clove of garlic into 2-6 pieces (see size). Make thin and deep cuts in the pulp, insert garlic cloves.
2. Rub the pork with pepper, salt and a mixture of mustard and honey. Wrap the meat piece in foil. Important condition: leave a small hole on top for steam to escape. Before cooking the meat in mustard, leave it to marinate for a couple of hours.
3. Preheat the oven to 200-220 degrees. Roasting time for meat is about two hours. Then you need to open the foil, pour the meat juice over the contents and bake for another 10-15 minutes.

In the oven

• Number of servings: 10-12 persons.
• Cuisine: Russian.
• Difficulty of preparation: easy.

Sometimes they do without foil or other packaging. Pork, baked in a large piece, retains its juiciness on its own, especially if you place it with the fatty part facing up. Homemade pork neck meat in the oven turns out noble, rich, with a rich taste. It's a pity that the recipe with the photo doesn't convey the smells. The aroma of baked meat with spices will be a reward for the hostess and will attract everyone to the table.

Ingredients:

• pork – 1.5-2 kg;
• pork lard – 250-300 g;
• salt, spices, herbs.

Cooking method:

1. Soak the pulp in a salt solution for 1.5-2 hours. For brine, take 50 g of coarse salt for each liter. You can add any spices you like.
2. Dry the soaked pork with paper towels and rub generously with spices and herbs.
3. Wooden sticks should be placed at the bottom of the container so that a small air cushion forms between the bottom and the piece of pork.
4. Cut the lard into thin slices and place them in an even layer on top of the meat.
5. Pour water (about a glass) into the bottom of the pan and make sure that it does not evaporate completely during baking. The presence of water is an important condition, otherwise the dish will burn and its taste will deteriorate.
6. Bake the meat for one and a half to two hours. Check readiness by the color of the juice released at the deep puncture site.

Up your sleeve

• Number of 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 baking it in foil. Baked pork in the sleeve turns out gorgeous, it retains every drop of juice, every note of aroma. Stuff a piece of pork with a mixture of garlic and spices, rub with 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:

1. Chop the bay leaves with your hands, add salt, pepper, and crushed garlic. Grind the mixture thoroughly with a spoon.
2. Make holes on different sides of the meat piece with a long thin knife (20-25 punctures are enough). Put on rubber gloves and fill each hole with the salt and spice mixture.
3. Place the prepared pork in a sleeve, remove air, and seal.
4. Bake for about two hours in the oven as hot as possible (approximately 220 degrees).
5. If you want homemade boiled pork with a beautiful and tasty crust, open the package 10 minutes before the end. Don't forget to pour the juices over the roasted meat.

Boiled pork recipe

• Cooking time: 2 hours 30 minutes.
• Number of 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 you first boil pork in onion skins and then marinate it in mustard and spices, you will get a tasty, appetizing imitation of your favorite dish. The finished boiled pork is left 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:

1. Boil the pork pulp in salted water with onion skins and a washed but unpeeled head of garlic. The fire should be minimal. Cooking time – 2 hours.
2. Cool the piece of meat without removing it from the liquid, dry it slightly, rub with a mixture of spices and mustard, and wrap in foil or film.
3. Keep the finished 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 lunch, for sandwiches.
• Cuisine: Russian.
• Difficulty of preparation: easy.

With the advent of a multicooker in the modern kitchen, the life of those who prepare food has become noticeably simpler. Complex recipes have become simpler, long-cooking dishes are prepared faster. Pork pork in a slow cooker is no exception, which even a novice housewife can cook. To do this you will need a kilogram piece of pork pulp, salt, spices, and a little sunflower oil. In a wonderful electric saucepan, even boiled pork from the shank is excellent.

Ingredients:

• pork pulp – 1 kg;
• garlic – 5-6 cloves;
• salt, spices, mustard.

Cooking method:

1. Cut the garlic cloves into long, thin slices and insert them into deep cuts.
2. Before baking the pulp, it is rubbed with oil mixed with spices, salt, mustard, and marinated for several hours.
3. Turn on the “Frying” mode, add a little oil, fry the meat on both sides for 10-15 minutes on each.
4. Change the mode to “Extinguishing”. After two hours, remove the finished dish and cool it. After this, cut across the grain with a sharp knife.

With soy sauce

• Number of servings: 10-12 persons.
• Calorie content of the dish: 277 kcal per 100 g.
• Purpose: holiday dish, for breakfast, for sandwiches.
• Cuisine: Russian.
• Difficulty of preparation: easy.

Baked pork with honey and soy sauce turns out delicious and tender at home. This marinade composition allows you to get juicy meat with an appetizing crust. It is perfectly cut into thin layers, suitable for sandwiches and holiday slicing. The best solution for this dish is a boneless piece of loin, but if you prefer fattier 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:

1. Before making the marinade, rub the meat with salt and pepper and stuff it with garlic.
2. Mix honey with soy sauce and pour this mixture over the prepared pulp.
3. Cover the meat and let it marinate for one hour.
4. Bake the pork with the oven preheated to maximum for about one and a half hours. From time to time you need to water it with the released meat sauce.
5. Cool and serve as slices.

In mustard in the oven

• Cooking time: about 2 hours (excluding marinating time).
• Number of servings: 8-10 persons.
• Calorie content of the dish: 270 kcal per 100 g.
• Purpose: holiday dish, for breakfast, for sandwiches.
• Cuisine: Russian.
• Difficulty of preparation: easy.

The use of mustard in preparing meat dishes is a good Russian tradition. The taste of this popular seasoning complements the meat theme and gives the dish a sour-spicy note. Homemade pork with mustard, baked in the oven, has always been a rich, festive, elegant food, worthy of true gourmets. Try baking meat according to this recipe for a family celebration - and homemade boiled pork 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:

1. Stuff the meat with garlic. Divide large slices into parts.
2. Salt and pepper the pork, coat with mustard. Cover and refrigerate the meat to marinate for two hours or more.
3. Wrap the pork pulp in thick food foil and bake for an hour and a half in an oven preheated to 200 degrees.
4. To give the pork an appetizing home-made glow, open the foil, pour the juice over the meat and bake for another 10 minutes. Cool the dish well before serving.

In the test

• Cooking time: about 2.5 hours (excluding marinating time).
• Number of servings: 10-12 persons.
• Calorie content of the dish: 287 kcal per 100 g.
• Purpose: holiday dish, for dinner, for sandwiches.
• Cuisine: Russian.
• Difficulty of preparation: easy.

You don’t have to have access to a Russian oven to try the old classic homemade meat recipe. Delicious boiled pork baked in dough turns out great in modern ovens. The dough requires the simplest products that can be found in any kitchen. The meat inside the bread shell retains a wonderful aroma, does not dry out, remains tender, juicy and dense.

Ingredients:

• pork pulp – 1.5 kg;
• flour - about 5 cups;
• water – 1-1.5 glasses;
• garlic – 5-7 cloves;
• salt, spices.

Cooking method:

1. Wash the pork and dry it. It needs to be stuffed with garlic cloves, rubbed with salt and spices, covered with film and refrigerated for several hours.
2. Make a simple dough of flour and water. It should not stick to your hands or the table. Roll out the layer 0.5-0.7 cm thick, place a piece of meat in its central part, and seal. Make two to three centimeter holes in the top of the dough to allow steam to escape.
3. Grease a heat-resistant form with oil and place 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. Leave the finished dish to cool in the switched off oven.
4. 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).
• Number of servings: 10-12 persons.
• Calorie content of the dish: 275 kcal per 100 g.
• Purpose: holiday dish, for sandwiches.
• Cuisine: Russian.
• Difficulty of preparation: easy.

How to make baked pig meat, already perfect, even tastier? Stuff it with carrot slices! Baked pork with carrots and garlic is tender and tasty even at the cooking stage. Its amazing aroma will drive not only your family, but also all your neighbors crazy. 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:

1. 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.
2. 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. Make a hole in the top of the bag to allow steam to escape.
3. Marinate the prepared pulp for one or two hours. After this, bake in an oven preheated to 200 degrees for 1.5-2 hours.
4. Before making holiday cuts from meat, 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).
• Number of servings: 8-10 persons.
• Calorie content of the dish: 265 kcal per 100 g.
• Purpose: holiday dish, for sandwiches.
• Cuisine: Russian.
• Difficulty of preparation: easy.

Just as knuckle in beer was popular in Europe, pork knuckle in kvass was famous in Rus'. After such a marinade, the pork bakes quickly - twice as fast as without it. The meat is kept in homemade kvass made from rye bread for about a day and baked, first rubbed with spices. Pork pulp marinated in kvass is baked in unleavened dough, as it has been 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 pcs.;
• cloves, black pepper, allspice - 7-10 pcs.;
• flour - about 5 glasses;
• water – 1.5 cups.
• salt.

Cooking method:

1. Stuff the meat with garlic and soak it in kvass. Add spices and chopped onion to the marinade. Press down with light pressure and place in a cool place. Let the pork marinate for a day.
2. Remove the meat and rub with salt.
3. Make a simple dough of flour and water, roll it out. Pack the meat in a pastry envelope. Be sure to leave one or two holes for steam to escape.
4. Bake for 45-60 minutes and wait until completely cooled. Remove the bread crust and cut the pork into thin slices.

In brine

• Cooking time: 2 hours (excluding salting time).
• Number of servings: 10-12 persons.
• Calorie content of the dish: 296 kcal per 100 g.
• Purpose: holiday dish.
• Cuisine: Russian.
• Difficulty of preparation: easy.

Salted meat, kept in the most common solution of table salt, remains tender in any baking method. Prepare 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, and cloves of garlic are added to it. The meat is kept in brine for a day or more. It soaks in and becomes softer, but also changes color. Baked pork after this treatment 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:

1. Bring water and salt to a boil, wait until completely dissolved. Add spices (except paprika) and chopped garlic. Cool the marinade.
2. Pour over the meat and leave in the cold for a day.
3. Remove the meat, dry it, rub with a mixture of oil, tomato and paprika.
4. Wrap the pickled pulp in foil and bake for 1.5-2 hours. Uncover 10 minutes before the end of baking so that the meat becomes golden brown.

Marinade for boiled pork

Spices and herbs in which meat is marinated before baking give the dish an unforgettable taste and aroma. Marinated boiled pork can have a whole bouquet of flavor shades. To make brine, soy sauce, kvass, wine, beer, tomato, grape or apple juice, and honey are used. You can use any spices and herbs that you think suit the meat. Rub the meat generously with seasonings - the boiled pork will absorb exactly as much flavor as necessary.

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