Cooking boiled pork in the oven has recently become commonplace for housewives. And this is not surprising, because despite the large selection of sausage, ham, etc., homemade boiled pork made from fresh pork is much tastier and healthier. To make the boiled pork juicy, soft and a little spicy, the meat is first marinated in soy sauce and then brushed with mustard. For a spicy taste, you can add ginger and applesauce. It is recommended to marinate pork for at least 8 hours, so it is better to prepare in the evening or early in the morning.
To marinate and bake a piece of pork weighing about 1 kg you will need:
- 3 cloves of garlic;
- 1 tsp. ginger;
- 3 tbsp. l. soy sauce;
- 3 tbsp. l. vegetable oil;
- 1/3 tsp. ground black pepper;
- 2 tsp. mustard;
- 1 large apple.
Baked pork recipe up the sleeve with step-by-step photos
First of all, wash the meat and make cuts in it, into which we insert garlic cloves cut into 3-4 pieces.
We make a marinade from soy sauce, vegetable oil, pepper and ginger.
Place the pieces of pork in a bag, pour the sauce, shake the meat in the bag and put it in the refrigerator for 8-12 hours. During marinating, the pork pieces need to be shaken periodically, that is, as if mixed with the sauce.
We take the marinated meat out of the refrigerator and the bag, dip it in a paper towel and quickly fry it in a frying pan until golden brown.
Mix mustard with grated apple.
Coat the pork with the mustard-apple mixture.
Place the pork in a roasting bag and put it in the oven. By this time the oven should already heat up to 200 degrees.
How long to bake boiled pork in the oven depends on the weight of the piece you choose. We keep small pieces of 400-500 g for 1 hour. Then we tear off the sleeve, turn on the oven to maximum and keep the meat for another 15-20 minutes until a golden crust forms. If the pork pieces are about 1 kg, they are baked for about 1.5 hours.
Ready homemade boiled pork can be served hot as a second course. Wrapping it in foil and chilling it in the refrigerator makes an excellent sausage substitute for making sandwiches.
Bon appetit!
Ingredients for Buzhenin in a mustard coat
- Pork neck - 900 g;
- French mustard - 150 g;
- Salt (to taste);
- Refined sunflower oil (for frying);
Baked pork in a mustard coat recipe
Take a good piece of pork, preferably balyk or neck. I used a collar. Wash the meat well and pat dry with kitchen napkins. Rub the meat with salt and leave for 15 minutes.
Prepare foil for baking. We apply a layer of French mustard on it in length and width approximately equal to our piece of meat.
Then fry the meat in a frying pan in a small amount of sunflower oil on all sides, including the sides. You don’t need to fry for a long time, just until a golden brown crust appears.
Place a piece of meat on the prepared layer of mustard and grease it with mustard on top. It took me almost a whole jar of mustard. Cover the meat with another piece of foil on top and form an envelope. There is no need to wrap the meat tightly.
Preheat the oven to 240 degrees and bake the meat for 30 minutes, then I lowered the temperature to 200 degrees and baked for another 30 minutes. Allow the meat to cool without removing the foil. Then unfold it, you will see that in some areas the mustard has slipped. Transfer the meat to the top layer of foil without juice and grease the empty areas with the mustard that slipped off during baking.
Prepare food. To prepare boiled pork, I used the neck. Wash the meat under running water and then dry with a paper towel. We do not use salt as we marinate the pork in soy sauce.
Place soy sauce in a syringe and thoroughly syringe the meat with soy sauce on all sides.
Peel the garlic and cut into thin slices.
Next, heat the pan well, pour in a little vegetable oil and place the pork in the pan.
Bake boiled pork in a preheated oven at 180 degrees for 1.5-2 hours. The baking time depends on the weight of the piece of meat. My meat cooked in 1 hour 40 minutes. Leave the cooked pork in foil until it cools completely.
Cut boiled pork cooked in the oven into thin pieces with a sharp knife. I got such an appetizing, tasty and aromatic boiled pork in mustard. Store in the refrigerator in a plastic box with a lid. The shelf life is 7 days, but we eat it in 2-3 days.
Bon appetit!
Recipe for boiled pork with mustard baked in foil with step-by-step photographs of preparation. Buzhenina is a very popular dish in Russian cuisine. Buzhenina is a fairly large piece of baked meat. For this recipe, I took pork, and, as I wrote before, this immediately eliminates the dish from the category of correct (healthy). But nevertheless, boiled pork with mustard turned out extremely tasty and juicy. Baked pork is prepared quite simply, although not very quickly, but the result is always pleasing! The calorie content of one serving of boiled pork (173 grams) is 438 kcal, the cost of a serving is 47 rubles. Chemical composition of one serving of boiled pork with mustard: proteins - 27 grams; fats - 36 grams; carbohydrates - 1.5 grams.
Ingredients:
To prepare boiled pork we will need (for 6 servings):
pork (shoulder or ham) - 1 kg; Russian mustard (spicy) - 2-3 tbsp; garlic - 6-8 cloves; salt, spices.
Preparation:
We wash the meat and dry it with a napkin.
Peel the garlic cloves.
Rub the meat on all sides with salt and spices (black and red pepper).
Then we cut the meat with a knife and insert garlic cloves into the cuts.
Place the meat on foil and spread a fairly thick layer of mustard on top.
Carefully wrap the meat in 2 layers of foil. Place the meat in foil in a baking dish. Bake the meat in the oven at 180 degrees for 1.5-2 hours.
We take the meat out of the oven, carefully (hotly!) Unwrap the meat. Place the meat back in the oven for 20 minutes until it is golden brown.
After baking, the meat should be cooled slightly; after cooling, the meat is easy to cut. Baked pork can be served hot or cold.
| Product | Product weight (grams) | Price per kg of product (rub) | Kcal per 100 g of product |
| Pork (shoulder) | 1000 | 280 | 257 |
| Spicy mustard | 30 | 150 | 162 |
| Garlic | 10 | 100 | 143 |
| Total:
(6 servings) |
1040 | 285 | 2632 |
| A portion | 173 | 47 | 438 |
| Proteins (grams) | Fat (grams) | Carbohydrates (grams) | |
| A portion | 27 | 36 | 1,5 |
What do you cook most often at home? Potatoes? Salad? Pasta? And in our family, the palm belongs to the boiled pork.
Yes, yes, exactly her! And not just because we love meat. Just homemade boiled pork is very versatile. If you want a nutritious breakfast, this will do. Would you like to give your child a hearty and healthy sandwich to take to school – again boiled pork. You need to take a snack with you on the road - there is no better option than baked meat. You need a base for dinner - boiled pork will go just fine with a vegetable salad. If you are thinking about a meat appetizer for the holiday table, it will come to the rescue again. So it turns out that boiled pork is our lifesaver for literally all occasions.
In my culinary notebook there are about a dozen different boiled pork recipes. Depending on the mood and wishes of my family, I usually choose a recipe. But the most successful one is, after all, boujeenina in mustard, baked in the oven.
The recipe for making homemade boiled pork is quite simple, and the dish turns out very beautiful, aromatic and tasty.
A set of products for cooking boiled pork in mustard:
- 1 kg pork;
- 6-8 cloves of garlic;
- salt;
- pepper mixture;
- 3-4 tbsp. sweet mustard beans.
Step-by-step instructions for the “Buzhenina in mustard” dish:
A lot about boiled pork depends on what kind of meat you use. It is best, of course, to take a neck or a spatula. Then the boiled pork will turn out juicy and soft. Well, an important fact is that ideally the meat should be fresh, not frozen.
Take a piece of pork, wash it, dry it with a paper towel.
We peel the garlic.
Using a knife, make cross-shaped cuts on the surface of the meat. The number of cuts is equal to half the number of cloves of garlic.
Carefully insert the garlic into the cut.
We try to lower the garlic as deep as possible so that it is not visible. This shape of the cut is very important - thanks to it the garlic will not fall out.
Generously rub the meat with salt.
Then rub the meat with a mixture of peppers.
Pass the rest of the garlic through a garlic press.
Lubricate the meat with crushed garlic.
Then grease the entire surface of the meat with mustard.
To ensure that the meat holds its shape well during baking, you can fasten it with thread.
Now we send the meat to marinate. For this, you can take a plastic container with a lid or the baking dish that you will use later.
Cover the mold with a lid and place in the refrigerator for 10-12 hours.
When the meat is marinated, place the pan on a baking sheet and place in the oven, preheated to 200-220 degrees, for 1 hour. If your pork weighs more than 1 kg, then remember the rule: the baking time in hours is equal to the weight of the pork in kg. That is, meat weighing 2 kg should be baked for 2 hours.
After an hour, remove the meat from the oven and leave until completely cool.
When the meat has cooled, carefully remove the thread.
Slice and enjoy. Pork roast is ready. This is how you can easily and quickly cook boiled pork at home.
Bon appetit!
Buzhenina
Cooking delicious homemade boiled pork is not a quick task. Firstly, the pork needs to be marinated well - with seasonings and spices. Secondly, bake for a long, long time - and not open, but “packed” in foil or a sleeve. Are you scared? In fact, it’s not all that scary - your direct participation is only necessary in a couple of stages; the rest will be successfully handled by the refrigerator and oven. And if you still decide to pamper your loved ones with juicy boiled pork that melts in your mouth, I offer you my recipe: the meat turns out moderately hot, spicy and very tender.
Set of products for cooking boiled pork:
- 1300-1400 g pork with fat (thigh, boneless loin);
- 1 medium head of garlic;
- 3 tbsp. spoons of French mustard;
- 1 teaspoon regular mustard (ready);
- 3 tbsp. spoons of olive oil;
- 1 tbsp. a spoonful of kebab sauce or ketchup;
- spices for meat (I used 2 teaspoons of the Polish “karkovka” mixture and 1 teaspoon of the Italian mixture of dried herbs - basil and oregano, with sweet paprika and sun-dried tomatoes);
- salt, ground black pepper.
Step-by-step instructions for the “Buzhenina” dish
Tip: in order for boiled pork to turn out soft and juicy in the oven, it needs to be marinated for at least a day.
Thaw the pork. If necessary, remove the bones, cut off the skin and excess fat (leave a layer approximately 1 cm thick). Wash and dry the meat. If you are using the hip part, make several cross cuts. Thoroughly salt and pepper the piece of pork on all sides, rub the salt and pepper into the flesh.
Prepare the marinade: finely chop the peeled garlic and place in a salad bowl. Add both types of mustard, ketchup, olive oil and spices. Mix the marinade well.
Preheat the oven to 220 degrees. Spoon half of the marinade onto the pork and spread it evenly over the surface of the meat.
Turn the coated half side down and spread the remaining marinade on the other side of the pork.
Line a suitable sized pan with two pieces of foil (there should be at least 15cm of extra space for wrapping on each side). Transfer the boiled pork into the mold.
Carefully, so as not to damage the integrity, wrap the pork in foil.
Place the roasted pork pan in the oven and cook for two hours on high-low heat. Then cut the foil and open the meat slightly. Bake for another half hour until golden brown.
Spicy boiled pork at home, prepared according to this recipe, can be served immediately - as a hot dish, generously pouring over the resulting sauce. Or you can cool it well, and cut it into thin slices and serve it as a cold appetizer. Bon appetit!
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