Pork is a very popular and tasty type of meat, from which you can prepare a huge variety of dishes, as well as versatile and satisfying options for preparations for the winter. In addition to preparing sausages and dried meat, many housewives preserve pork in jars and then use them to quickly prepare delicious rich broths, roasts, and pilaf. Making canned pork (stew) for future use is not at all difficult, provided you follow the step-by-step recipe. You can prepare such meat at home with fragrant spices. Pork goes well with pepper, marjoram, coriander, garlic, nutmeg, and bay leaf.
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Delicious Ukrainian fried sausage is made from pork pulp mixed with lard. Instead of these two ingredients, you can take meat with layers of fat. The final preparation is baking in the oven. This moment of preparation is the most difficult, because it fills the whole house with unique aromas.
Juicy baked pork is the best dish, both for a holiday and for a full lunch or dinner. We have all the secrets of cooking juicy pork!
If you don’t know how to surprise your guests and family members, then make a juicy pork accordion in the oven. The baked meat delicacy looks simply enchanting. It will become a bright accent for an everyday dinner or lunch, but can also adequately decorate a holiday menu. At the same time, the dish baked in the oven turns out unsurpassed: tender, appetizing and aromatic. Its taste can literally drive anyone who is not a vegetarian crazy. After all, the meat turns out amazing and just melts in your mouth. In addition, the original way of serving not only looks very impressive. Pork accordion prepared in this way will not be difficult to divide into portions.
- cheese – 200 g;
- boneless pork loin – 700 g;
- garlic – 5 cloves;
- tomatoes – 2 pcs.;
- ground black pepper – ½ tsp;
- salt – 1 tsp.
Preparing an original meat dish is not difficult. The main thing is to follow the suggested instructions when working on a juicy and appetizing pork accordion in the oven. Recommendations with photos and a simple sequence of steps will allow you to end up with an amazing delicacy, even if you have never prepared anything like this before.
First you need to prepare the pork loin. It will need to be washed and dried. The pork should be cut, but this will need to be done in a special way. A boneless loin does not cut all the way through. It is necessary to form slices that will literally scatter in different directions, but stick together, since the common base is preserved. The thickness of each slice should be about 1.5 cm. Then the meat preparation is sprinkled with pepper and salt.
The cheese should be cut into slices. The garlic must be peeled and also cut into several slices. The tomatoes will need to be washed, dried with a clean kitchen towel and cut into thin slices.
Now comes the most important and interesting stage of preparing meat accordion. The pork stock must be stuffed. Garlic slices are distributed between all slices of meat.
Then you should place tomato slices between each piece of pork.
All that remains is to distribute the slices of cheese next to the tomatoes and garlic. If you like oven-baked cheese, you can add two slices. This will make the pork accordion more flavorful, tender and juicy. In addition, cheese gives the meat additional piquant notes.
Place several layers of food foil on a baking sheet. It will need to be oiled. Our prepared pork accordion is placed on top. The foil will need to be wrapped thoroughly on all sides; no gaps should remain. The pork accordion in foil is placed in the oven for an hour, pre-heated to 180 degrees.
When about a quarter of an hour remains in the oven until the end of the process of baking the pork accordion, you will need to remove the dish from the oven. The foil should be opened very carefully and carefully so as not to get burned. This is necessary so that the meat is thoroughly browned and acquires an appetizing shade.
Our excellent dish is ready! As you can see, the process of cooking pork accordion in foil in the oven is not that complicated.
Recipe 2: how to cook juicy pork in the oven (step by step with photos)
The dish turns out juicy, aromatic and tasty. As an option, wrap the meat in foil, so it will turn out more juicy.
- spices (pepper, salt, cloves)
- a small piece of pork pulp
Wash the meat, dry it with a napkin, and use a knife to make small parallel cuts on top. Then rub the pork with spices and stick a few cloves into it.
Place the meat in the oven, preheated at 200 degrees for 20 minutes, then reduce the temperature to 180 and bake for another 30-40 minutes. When it is almost ready, you can grease the top with sour cream for a golden brown crust. Allow the finished meat to cool slightly, then cut into slices and serve.
Bon appetit!
Recipe 3: Juicy pork baked in the oven in foil
Before we pack the pork in foil, we will treat it with seasonings - salt, pepper, garlic, you can also add your favorite rosemary, thyme, basil. And then we grease it with mayonnaise, the amount of which we ourselves regulate depending on how many spices we used. Don't forget that pork is already quite fatty meat, so don't overdo it with mayonnaise. We leave the meat in the marinade for a couple of hours so that it is sufficiently saturated and picks up all the flavors from the seasonings. Sometimes I put this meat in a cold place for 10-12 hours, then it turns out so juicy, aromatic and tender that it is impossible not to cook it again and again.
And then the baking process itself. It is important to observe the temperature regime here, because for the first half hour we bake the meat at high temperatures, and then lower the temperature and bake until it is ready.
- fresh meat (pork) - 1 kg,
- salt - 1-2 tsp,
- pepper (ground) - 0.5 tsp,
- mayonnaise - 1-2 tbsp. l,
- garlic - 4-6 cloves,
- spices, bay leaf,
- sunflower oil - 1 tbsp. l.
The most important step is preparing the raw meat. To do this, take a piece of meat and remove unnecessary films and excess fat. Next, rinse thoroughly in water to remove any remaining blood. We make horizontal cuts in a large piece of meat so that it marinates better. If we take small pieces, then we don’t have to cut them.
Now prepare the mixture for sprinkling and marinating the meat. First, squeeze the peeled garlic through a press.
Afterwards, grease with mayonnaise sauce on all sides.
Place the meat in a cold place so that it soaks in the marinade. You set the time for this process based on your preferences.
Now we wrap the pork in foil, it is better to take it in several layers. Next, place it on the bottom of the baking sheet, and so that it does not burn, lightly grease it with oil.
First, cook the meat at a temperature of 200-220 degrees, and after half an hour, reduce the temperature to 180-190 degrees and cook for another 15-20 minutes.
If desired, you can make cuts in the foil, then the meat will brown a little.
Slice when it cools down a little.
Recipe 4: juicy pork with potatoes and tomatoes in the oven
Use the recipe for juicy pork in the oven with tomatoes and cheese to make the meat juicy and tender. For this dish, it is better to choose meat that is not entirely lean; it is better to give preference to the neck or shoulder part.
- pork (pulp) 800 -1000 g,
- potatoes – 1 kg,
- fresh tomatoes - 3 pieces,
- onions 2-3 heads,
- hard cheese – 200 grams,
- garlic – 2 cloves,
- mayonnaise, sour cream or Bechamel sauce – 100 grams,
- salt, pepper and seasonings - to taste,
- vegetable oil for greasing the baking sheet.
Peel the onions, cut the medium heads into rings, the large ones into half rings. Grease a baking sheet with a high side with vegetable oil and place a layer of onions.
We thoroughly wash the fresh meat and then dry it with paper towels. Cut the pulp into 0.5 cm thick slices across the grain. You don’t have to pound the pork at all; the neck flesh is already quite tender. Season with pepper, salt, chopped or pressed garlic.
How to deal with meat tenderloin from another part of the carcass. After cutting, the meat can be wrapped in cling film or placed in a plastic bag and beaten thoroughly. If you have time, pieces of meat can be marinated for several hours (or overnight) with spices and onions. Well, if you are going to cook your beef dish, sprinkle it, in addition to the above, with vegetable oil, ideally cold-pressed olive oil.
So, the next layer after the onion is the meat plates.
Place fresh tomatoes on the pork. The tomatoes are pre-washed, dried and cut into thin slices.
The third layer should be greased with any sauce. For a quick version of sauces, mayonnaise is perfect, for a healthier version - sour cream with garlic.
The fourth layer is potatoes. We clean it, rinse it under water, then either grate it on a coarse grater or simply grind it in a blender using a large attachment. Cut the potatoes into thin slices. Season it with ground ginger, salt, and dry tarragon (tarragon) greens will also be used.
Mix the potatoes with the remaining sour cream from the pork. It is much more convenient to do this in a deep dish than to apply the sauce already on a baking sheet.
Three hard cheese on a coarse or medium grater. Sprinkle cheese on top of potatoes.
We send the pork and potatoes in the French style to a preheated oven for 50-60 minutes and bake at a temperature of 180-190 degrees.
There is one subtlety in preparation. It is advisable to bake the meat and cheese in foil for the first 30 minutes. This way the cheese won’t get a golden brown crust ahead of time, and the dish won’t dry out. Everything will first simmer and then evenly brown.
This is how delicious it will be when you take it out of the oven. Bon appetit!
Recipe 5: delicious juicy pork with vegetables in the oven (with photo)
Juicy pork meat baked in the oven with vegetables. Since the meat is not fried, but baked, it turns out tender and juicy.
- 1.4 kg pork
- 200 g onion
- 200 g carrots
- allspice
- black pepper
- Provencal herbs
- Bay leaf
- vegetable oil for frying
Wash the pork and dry it with a paper towel. Cut the pork flesh across the grain into thin pieces about 1 cm thick.
Peel and cut the onions and carrots. Pour a little vegetable oil into a frying pan and heat well over high heat. Add onions and carrots to the pan.
Fry until the onions and carrots soften and are lightly golden.
In a glass baking dish (you can also use a ceramic dish), greased with vegetable oil, lay out layers of pork and fried onions and carrots.
Sprinkle each layer with salt and ground black pepper to taste.
There should be no more than 3 layers, in which case the pork will definitely be baked.
Sprinkle the top layer with salt, ground black pepper, add Provençal herbs, allspice (2-3 peas) and bay leaf (2-3 leaves).
Cover the mold with a lid (a ceramic mold can be covered with foil) and place in the oven for 50-60 minutes at 200 degrees.
You can serve pork with sauteed or stewed vegetables, with mashed potatoes or pasta, garnished with dill or cilantro.
Recipe 6: juicy pork meat in the oven (step-by-step photos)
- Piece of pork (neck, ham, shoulder) - 1-1.5 kg
- Spices - to taste.
- Garlic 2 cloves
- Food foil
If the meat is not defrosted, it is better to defrost it in spices. This way it will feed on them better. But this is not necessary; you can grate the meat in a defrosted (steamed) state.
When the meat is defrosted, fill it with pieces of garlic. To do this, pierce the meat with a knife and insert the garlic into the meat along the blade with your finger.
For juiciness, you can rub the meat with vegetable oil.
Tear off 2 pieces of foil and place them crosswise. If the foil is thin, then wrap it in two layers. Place the meat in the center and wrap it carefully, but not tightly, but in such a way that there is enough room for the juice. Kind of like a cheburek.
Place on a baking sheet and place in an oven preheated to 200-220 degrees for 1-1.5 hours, depending on the size of the piece.
Check the readiness of the meat with a knife or skewer. If the meat is ready, then fold up the edges of the foil (make a bath for the meat) and pour the resulting juice over the meat and put it in the oven for another 10 minutes to brown.
The pork in the oven turned out juicy and soft. Bon appetit!
Recipe 7: Juicy pork in the oven with Italian herbs
This recipe for pork in the oven is quite simple, but at the same time original and unusual for baking a juicy piece of pork.
- pork (part of a shoulder or ham with skin) – 2 kilograms,
- salt,
- ground black pepper,
- dry Italian herbs,
- garlic 3-4 cloves,
- vegetable oil – 1 tablespoon,
- ready table mustard - 2 tablespoons,
- French mustard (grains) – 1 tablespoon,
- 1 egg yolk,
- oatmeal (or fine breadcrumbs) - 2 tablespoons.
First of all, rinse the piece of pork that you plan to bake in running water and lightly dry it with a paper towel.
Now prepare the glaze for the meat. Mix table mustard with French mustard. Add chicken yolk to them and mash it all thoroughly. Then mix in oatmeal (or breadcrumbs). All that remains is to add a spoonful of vegetable oil to all this and mix.
Next step: on the side where the skin is, make cuts with a sharp knife, it is better if it is a beautiful mesh. You only need to cut through the pork skin with a knife, and do not touch the fat layer and the pulp. When baking, fat will melt out of the cuts, thereby making the piece of meat “lose weight” and become leaner.
Then carefully spoon the mustard glaze onto the meat and spread it evenly.
This needs to be done on both sides.
Depending on where you're cooking (on a broiler or in a rimmed casserole dish), line the bottom of your pan with parchment paper or foil. Place the meat in the pan with the skin side up.
Place in an oven preheated to 180 degrees.
Considering that the weight of a piece of pork is 2 kg, the baked meat should be completely cooked in 2 hours. When calculating baking time, use a simple formula: 1 kilogram of meat is baked for 1 hour. Thus, 2 kilograms will be baked in 2 hours. Well, boneless meat will be ready 10-15 minutes earlier.
After an hour, remove the pork from the oven and turn it over to the other side.
This way the dried skin will be saturated with juice and become soft, and the reverse side will be covered with a beautiful crust.
That's all. 2 hours later, your aromatic beauty of pork is ready.
This pork can be served either hot - cut into wide pieces - or cold.
To serve a cold appetizer, it is better not just to cool the meat, but to keep it in the refrigerator for a couple of hours. After such cooling, the pork is easy to cut into thin, beautiful slices.
This meat will be perfectly complemented by a salad of fresh vegetables and a glass of wine.
Recipe 8: juicy pork with cheese, baked in the oven (with photo)
Fragrant and tender pork baked in the oven with cheese and potatoes does not require much time to prepare. This dish does not need a side dish.
- 1 kilogram of lean pork (fillet),
- 100 grams of hard cheese,
- 100 grams of mayonnaise,
- 1 onion,
- 3 - 4 potatoes,
- a couple of tablespoons of vegetable oil,
- salt and pepper - to taste.
Wash the pork and cut into portions one to one and a half centimeters thick.
We beat it lightly (you can use a special kitchen hammer, or you can just use the back of a large kitchen knife).
Mix mayonnaise, salt and pepper in a bowl, and then coat the chopped pieces of meat on both sides with this mixture.
Place the pieces on a baking sheet into which we first pour the oil, distributing it evenly over the entire surface. Let it sit for about twenty minutes so that the meat is soaked in the mayonnaise sauce.
We wash and peel the vegetables. Cut the onion and potatoes into thin strips and add a little salt.
Place onion half rings on each piece of pork and potato straws on top.
We form each portion separately. The top of this whole creation can be coated with the remaining mayonnaise with pepper and salt.
Place the baking sheet in the preheated oven on the middle shelf. Bake over medium heat for about thirty minutes. You can cover the baking sheet with cooking foil so that the dish does not lose its juiciness.
Grate the cheese and sprinkle it over the cooked pork. Return the pan to the oven and let the cheese spread over all portions of the meat as it melts. Our dish will be ready in three to four minutes.
Serve the pork baked in the oven with cheese, fresh or canned vegetables, and salad. Both meat and side dish - in one dish. Bon appetit!
Recipe 9: juicy pork with potatoes and tomatoes in the oven
The combination of potatoes, onions and tomatoes is very successful. And if you add sour cream and egg filling to the pork and vegetables, the dish will acquire a very interesting taste.
- pork pulp - 600 g;
- onion - 1 pc.;
- egg - 2-3 pcs.;
- sour cream - 4 tbsp. l.;
- potatoes - 6 pcs.;
- salt, ground black pepper - to taste;
- seasoning for meat - to taste;
- vegetable oil for frying;
- tomato - 1-2 pcs.
- hard cheese - 150 g;
- dill - 2-3 sprigs.
Recipe 10: pork baked in foil in the oven juicy in beer
In this recipe, we suggest baking a piece of pork in a mustard-beer sauce and pampering your loved ones with unusually aromatic and juicy meat. When cold, this baked piece of pork can be cut into thin layers and served as a meat snack.
- pork pulp – 1-1.1 kg
- beer – 100 ml
- mustard – 60 g
- garlic – 4 cloves
- refined oil – 50 ml
- pepper mixture – ½ tsp.
- salt – 1 tbsp.
- any spices for pork - 1 tsp.
- >paprika – 1.5 tsp.
- breadcrumbs – 40 g
Preparing mustard-beer filling. Pour refined oil into a small cup, add mustard, crushed garlic and spices with a mixture of peppers. Mix well and pour in the beer. We get a divinely aromatic mustard-beer mass.
Now the meat. It is advisable to take pork neck so that there are some thin layers of fat in the pulp. Then the baked pork piece will be more juicy. We wash the piece of meat, dry it and, placing it in a suitable container, fill it with mustard-beer mixture. Leave the piece of meat to marinate for an hour, periodically turning it over in the aromatic sauce.
Take foil and cut off 2-3 identical oblong sheets. The size of the cut sheets should be such that you can wrap a piece of meat without any problems. We stack them. Make sure that the matte sides are facing down and the shiny sides are facing up. It is in this position that we place the folded stack in a heat-resistant form with high sides, bend the sides up and place the pork in a piece in the center.
Pour the remaining filling onto the meat and wrap tightly. Do not turn over so that the mustard-beer mass does not leak out.
Place the pan in the oven and bake the pork in a piece in foil in the oven for at least an hour and a half at 180 degrees. We check by piercing a knife through the foil; if the blade enters the flesh easily, then the meat is baked.
We take out the pork and carefully open it, forming a kind of tray from the edges of the foil. Mix breadcrumbs with paprika and sprinkle the resulting mixture over the top and sides of the meat.
Return the pan to the oven and bake the pork for another 25-30 minutes until a nice crust forms.
That's it, the baked pork piece in foil in the oven is ready! And then we either serve it hot, like a main meat dish, or let it cool and, cut into thin slices, serve it as a cold appetizer.
We prepare the products that we will need to cook pork pieces in its own juice.
Wash the meat thoroughly under running water and remove the chaff. 
Cut into portions. Approximately 3x3 cm in size. 
Now transfer the pork to a bowl, add pepper and mix well. 
Pour half the amount of sunflower oil into a preheated frying pan. We wait 1-2 minutes for it to warm up. 
Place the pieces of meat, distributing them evenly over the surface of the pan. Turn on the heat above medium. 
When the pork meat releases juice and changes color, add salt and mix well. 
Add the second part of sunflower oil. Leave to fry until light golden brown. Place on medium heat. 
Peel the onion and chop coarsely. 
Add onion to meat. Mix. 
Fry until golden brown over low heat. 
Now pour in enough water to cover the meat. Place on low heat and cover with a lid. 
When the gravy turns brown and thickens, taste the meat. If it is still a little hard, add a little water and continue to simmer. When the meat has become soft. The gravy has thickened, add the bay leaf and simmer for another 2 minutes.
Recipe for cooking meat in its own juice (Lilibzh)
- Adyghe cuisine presents to your attention an excellent, aromatic and filling meat appetizer for the table in a hurry. The pulp of lamb or beef, prepared according to the Adyghe recipe, flavored with garlic and spices, already when cooked causes no real appetite. If you are suddenly planning to celebrate a small holiday, then this dish is just for you, however, if you are not lazy and put in a little more effort, then meat cooked in its own juice, according to the Adyghe recipe, can easily turn into a festive dinner, but this is a separate issue theme and another, more expanded composition of products. Let's start cooking already meat in its own juice from small
- If you want the meat to cook quickly and be as tender as possible, then you need to take only fresh and young meat from the market or in specialized stores. Clean the lamb or beef pulp from film and tendons, rinse under running cold water. Cut into portions, but not too small pieces, set aside for now and work on other products
- Peel the onion, rinse it and chop it. Finely grate the garlic or pass it through a garlic press. Place the grated garlic in a suitable bowl and, adding salt, thoroughly grind the salt and garlic until a homogeneous mass is formed.
- Now let's move on to cooking meat in its own juice, so to speak, let's start cooking Adygei-style roast. For this we need a medium frying pan. Place ghee in a frying pan, heat it up and add chopped onions. Stirring occasionally, fry the onion until golden brown. As soon as the onion has acquired the desired color, add ground red pepper and dry cilantro, mix and fry for another 1 minute.
- The aromatic roast with spices is ready and waiting for the meat. Place the cooked meat in the frying pan, mix the meat thoroughly in the frying pan so that the meat is covered on all sides by the frying, and during the cooking process, it absorbs the pungency of the pepper and the aromatic properties of the onion and cilantro. Cover with a lid and, making the fire weaker, begin to simmer
- From time to time, look under the lid of the pan, stir the meat and monitor the level of water and juice. As soon as the water and juice have almost evaporated, we add salt, prepared in advance, with salt pounded with garlic, add a little water, reduce the heat and simmer the meat over low heat until it is completely cooked
- Hot, aromatic, soaked in spices and garlic, tender and juicy meat cooked in its own juices, Place on a plate on a wide leaf of lettuce and serve. You can sprinkle finely chopped parsley or dill on top. Boiled or fried potatoes are usually served as a side dish; chopped vegetables will not be superfluous. Separately, in a bowl, the Adygs serve Caucasian or their own
If you want to prepare a quick and tasty dinner, then cook stewed pork in its own juices. Although, in principle, you can use any type of meat, the main thing is to follow the recipe and you will get an excellent dish with gravy for any side dish.
Photo of braised pork
Recipe contents:
And as soon as the meat is not cooked! However, the simplest, healthiest and most delicious way is stewing. Therefore, today’s recipe is especially suitable for supporters of a healthy and proper diet. Stewed meat has a number of benefits. Firstly, it retains nutritional properties, but does not have harmful qualities. Secondly, it is much easier for our body to digest. Thirdly, to cook it, you don’t have to spend a long time at the stove, making sure it doesn’t burn. The result will always be amazing, the meat will still be tender. Fourthly, stewing is a great way to soften tough meat. Because when stewing, meat protein is destroyed and the meat becomes soft. It is impossible to achieve such a result with ordinary cooking or frying.
To make the meat especially tasty with a lot of gravy, I advise you to take it with layers of fat. In this recipe, I suggest using, in addition to standard seasonings, ground nutmeg and ginger powder. But you can optionally add other spices to taste, for example, cloves or Provençal herbs. One of the important secrets of the dish is salt, namely, the meat should be salted only after it has released its juices. This will prevent it from drying out and make it especially tender.
- Calorie content per 100 g - 235 kcal.
- Number of servings - 4
- Cooking time - 2 hours
Ingredients:
- Pork - 500-700 g
- Onions - 1 pc.
- Garlic - 2 cloves
- Ground nutmeg - 1 tsp.
- Ginger powder - 0.5 tsp.
- Bay leaf - 3 pcs.
- Peppercorns - 4 pcs.
- Refined vegetable oil - for frying
- Salt - 1 tsp. or to taste
- Ground black pepper - 0.5 tsp. or to taste
Cooking stew with onions in its own juice
1. Wash the meat under running water, dry with a paper towel and cut into bars or cubes.
2. Peel the onions and garlic, wash and chop them: onions into half rings, garlic into strips.
3. Heat a frying pan or pan with a non-stick coating with vegetable oil and fry the meat. Cook it over high heat so that it immediately becomes crusty, which will retain all the juiciness in it. Fry it for 5-7 minutes until golden brown.
4. Then add chopped onion and garlic to the meat.
5. Continue to fry the pork, stirring occasionally, but set the temperature to medium. Cook until the onion is golden and translucent.
6. Then season the pork with salt and pepper, add spices (bay leaf, nutmeg, ginger powder, peppercorns), pour in drinking water and place the pan on the stove. Cover the food with a lid, bring to a boil, reduce the temperature and simmer the meat over low heat for 1 hour.
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