How to marinate pork for pork. How to cook ham in the oven at home

01.02.2022

Boiled pork is a festive, almost epic dish. Once you taste a real boiled pork, you can’t confuse it with anything. Tender, fragrant meat is usually served cold, but if patience is not enough, you can try it hot. Baked ham is served with traditional Russian spices, literally breathtaking spiciness: mustard, horseradish or fragrant herbal vinegar.

Real boiled pork is cooked for a long time and thoughtfully. But modern hostesses manage to save even on this. Instead of long soaking, meat is marinated quickly, in 15-20 minutes, mayonnaise is used with might and main (horror, in fact) or they completely replace soaking with stuffing ... We decided to collect in one place all the recipes for cooking boiled pork - from old, traditional to modern, " advanced." But there will be no recipes with mayonnaise, sorry. If you really want to cook meat with mayonnaise, make a homemade sauce consisting of eggs, butter and seasonings. Fortunately, there are many recipes for homemade mayonnaise on our website.

When choosing meat for boiled pork, buy homemade pork if possible. A ham is suitable for boiled pork, but it is best to choose a neck - it has thin layers of fat that prevent the meat from drying out. The classic boiled pork recipe is the longest. But the result is excellent!

Weigh a piece of meat. Rinse thoroughly and dry. For brine: for 1 liter of water - 65 g of salt. The piece of meat should be completely covered with brine. Separately, brew a fragrant brine: boil 500 ml of water with allspice and black pepper, bay leaf and herbs to your taste. Cool and pour into a bowl with soaked meat. Put in a cool place (temperature not higher than + 8 ° C) for 5 days. After this time, weigh the meat again - it should become heavier by about 30%. If this does not happen, then squirt the piece with the same filtered brine using a large disposable syringe, calculating its amount. That is, a 3-kilogram piece at the end of the soak should ideally weigh at least 4 kilograms. The next step is to bake the meat. You can either roll the meat in a mixture of spices and herbs or coat with rye dough. For dry breading, take dry onions, carrots, paprika, sesame seeds and your favorite spices to taste. To coat, mix rye flour with water to make a thick dough. Place the dry or wet processed meat on a baking sheet and place in the oven preheated to 60 ° C for 30 minutes. Then increase the heat to 80°C and hold the meat for another 30 minutes. And then set the temperature to 110 ° C and bake the boiled pork for 2 hours. Cool the cooked meat. For more flavor, a piece of meat before baking can be stuffed with pieces of carrots and garlic, rolled in black pepper.

Wash and dry a piece of meat weighing at least 1.5 kg. Pour about one and a half liters of water into the pan, add 1 tbsp. aromatic herbs, 1 tsp. ground black pepper, 1 tsp ground paprika, enough salt so that the marinade is slightly salted, 2-3 bay leaves. Boil the marinade and set aside. Put the meat in it and put it in a cool place overnight. The meat should be completely covered with the marinade. The next morning, remove the meat from the marinade, rub with ground pepper and make punctures with a sharp thin knife. Insert thin slices of garlic into the slits. Place the meat in the roasting sleeve, put the bay leaf and tie the ends of the sleeve tightly. The sleeve should be longer than a piece of meat by 20 centimeters on each side, otherwise it may burst. Put a baking sheet with meat in the oven, heated to 180-190 ° C, for an hour. Then cut the sleeve and hold for another 15 minutes to brown the boiled pork.

Rinse the piece of meat, wipe dry and rub with black pepper and salt. Squeeze 4-5 cloves of garlic through a press, mix with 2-3 cm of grated ginger root, add 1 tsp. dry rosemary. Rub the meat with the resulting mixture, put it in a bag and leave it in the refrigerator overnight. The next day, wrap the meat in several layers of foil, place in a baking dish and place in an oven preheated to 200 ° C. The time is calculated as follows: for every 500 g of meat - 20 minutes of baking, plus 20 minutes for the whole piece. Cool down.

Baked ham in the oven with garlic

Wash the meat and pat dry. Cut 2 carrots into thick strips 3-4 cm long. Peel the head of garlic and cut the cloves into 2-3 parts. For coating, squeeze 2 heads of garlic through a press, add 2 tbsp. ground black pepper, 1 tbsp. salt, 6-8 chopped bay leaves and 1 tsp. unrefined olive oil. Stuff the meat with strips of carrots, slices of garlic and allspice. Then coat the piece with garlic mixture and leave to marinate for 4-6 hours. After that, wrap the meat in several layers of foil and put in the oven, preheated to 180 ° C, for 2 hours. Cool down.

Wash the ham, pat dry and remove the skin. Prick a clove into the fat, rub the piece with salt and return the skin to its place. Place the ham skin side down on a baking sheet. Cut the lard into strips 2-3 cm long and 1 cm thick. Peel the head of garlic and cut the cloves into slices. Roll the lard and garlic in ground black pepper and stuff the meat. Roast in a hot oven, pouring over the juices and fat that stand out. Cool down.

You can cook ham without an oven. The happy owners of multicookers and air grills have managed to adapt the recipes for cooking boiled pork and cook wonderful meat without ovens.

Ingredients:
1 kg pork neck,
½ tsp ground black pepper,
½ tsp paprika,
½ tsp turmeric,
¼ tsp ground chili,
½ tsp grain mustard,
4-5 garlic cloves,
1.5 tbsp rast. oils.

Cooking:
Make a brine - add 2 tbsp to 1 liter of water. salt. Pour the washed meat with brine so that it completely covers it, and refrigerate for two days. Then take the meat out of the brine and pat dry. Mix all the spices in a bowl, squeeze the garlic through a press, add the rast. oil and stir. Spread a piece of meat, put in a plastic bag and marinate for another 4-5 hours. Lubricate the bowl of the multicooker with oil, place the meat and turn on the “Extinguishing” mode for an hour and a half (for 1 kg of meat). After this time, wrap the pork in foil and let cool. If you like a golden crust, fry the meat on the "Baking" mode for 15 minutes on each side before stewing.

Rinse and dry a piece of pork weighing 1.5-2 kg. Prepare the marinade dressing: a bunch of dill, a head of garlic, 1 tbsp. olive oil and 1 tbsp. Grind the salt in a blender until smooth. Lubricate the meat with the resulting mixture and leave to marinate for 2-3 hours in a warm place or put it in the refrigerator overnight. Then put the meat in an air grill, set the temperature to 235 ° C and bake for 60-80 minutes. Cool down.

Boiled pork can not only be baked, but also boiled. This option is good for those who do not have an oven or miracles of technology like a slow cooker. In addition, this method is convenient in that the meat does not dry out and does not burn.

Rinse a piece of meat weighing about 1 kg, dry it and roll in a mixture of spices for meat. Then coat the meat with mustard, sprinkle with salt and wrap in several plastic bags. Put the wrapped meat in a saucepan with cold water, put on fire and bring to a boil. Reduce the heat to medium and simmer the pork for an hour. Cool the finished boiled pork without removing it from the bags, put it in the refrigerator overnight.

Wrap the washed piece of pork in cheesecloth and place in a saucepan. Pour in water, add a handful of herbs, bring to a boil and boil the meat over medium heat for 10-15 minutes. Then drain the water with herbs, remove the meat from the cheesecloth and put it back in the pan. Pour 1 liter of beer so that it covers the meat by 1-2 cm, put the pan on the fire and, as soon as the beer starts to boil, reduce the heat to a minimum and simmer for 2 hours under the lid. After that, add 2 onions, 1 carrot, 1 parsley root, 1 celery root, 4-5 bay leaves, 1 tsp to the pan. black peppercorns, 1 tsp allspice peas, 1 tsp juniper berries, ½ tsp cloves and 1 tbsp. salt. Cover and simmer for about an hour more. Let the meat cool completely in the broth. Then wrap in cheesecloth and hang to dry. Without removing the meat from the gauze, wrap it in cling film and put it in the refrigerator overnight. Only after that, the boiled pork can be served on the table.

Boiled pork can also be prepared like this: first, boil a piece of meat in water with the addition of aromatic herbs and spices, and then bake it, coating it with special compounds that will add spice to the meat.

Put the pork leg with skin in a saucepan, cover with cold water and add salt, carrots, onions, leeks, coriander seeds, cinnamon, black and allspice peas to taste and bring to a boil. Then reduce heat to low and simmer for 2-2 ½ hours, skimming off foam occasionally. If the water boils away, add boiling water. Drain the resulting broth and save for cooking other dishes, and cool the meat and remove the skin. Cut the subcutaneous fat with a knife crosswise and stuff all the meat with cloves. This meat is ready to be roasted. Now preheat the oven to 170-190°C. Prepare the glaze to taste, grease the meat and set it to bake, periodically brushing it with glaze. Bake the meat for 20 to 35 minutes, depending on the size of the piece, then cool and serve with herbs and garnish.

1 stack peach jam, 2 tbsp. spicy mustard.

Brown sugar icing: 1 cup. brown sugar, 2 tbsp. honey, 2 tbsp. flour, ¼ tsp ground cinnamon, 1 tbsp. sweet mustard, 1 tbsp. apple cider vinegar, 2 tbsp. water. Combine all ingredients in a saucepan and heat over medium heat until smooth. Boil over low heat for about 1 minute.

whiskey frosting : ⅓ stack. brown sugar, ⅓ stack whiskey, 1 tbsp. orange peel, ¼ tsp ground allspice, ¼ ground cloves. Mix all the ingredients, bring to a boil and cook over medium heat for 15 minutes until thickened.
1 stack honey, ½ stack. molasses (optional), ½ stack. whiskey, ¼ stack. orange juice, 2 tbsp. sweet mustard. Melt honey and molasses over medium heat, add the remaining ingredients, mix and boil.

Icing with cola: ½ stack liquid honey, ½ cup brown sugar, ½ cup cola, 1 tbsp. sweet mustard, ¼ tsp ground ginger, ¼ tsp ground cinnamon. Combine all ingredients in a saucepan, bring to a boil, reduce heat and cook for 2 minutes, stirring occasionally.

Glaze with beer: 1 stack brown sugar, 1 tbsp. flour, 1 tsp dry mustard, 2 tbsp. red wine vinegar, beer - enough to make a smooth paste.

Canned Pineapple Glaze: 1 small can of canned pineapple, ¼ stack brown sugar, ¼ cup honey. Drain liquid from pineapples, take ¼ stack. syrup, mix with the rest of the ingredients in a saucepan and simmer over low heat until the sugar dissolves. Secure the pineapple pieces to the surface of the meat with toothpicks, place the meat in the oven and bake, brushing with glaze, for 30 minutes.

Here are some different recipes. Try to cook boiled pork (or not quite boiled pork), because it is much tastier and healthier than store-bought sausage!

Bon Appetit!

Larisa Shuftaykina

There are a huge number of ways to cook boiled pork. Soft, juicy and, most importantly, NATURAL home-cooked meat is a great option for a festive table, as well as for breakfasts and snacks. Homemade boiled pork will compete with any sausage products - you can safely give it to a child without fear of starch, emulsifiers, stabilizers and other terrible words.

Prepare 1.5-2 kg. meat and being quiet for a week with a sandwich theme - isn't it wonderful?

If you delve deeper into the theory, it turns out that meat that is baked in a large piece is an order of magnitude more useful than processed meat, with broken fibers (from minced meat or cut into small pieces). According to one version, the name of boiled pork is due to the inhabitants of the Western Bug River region, who regularly cooked and treated guests to a baked huge piece of meat.

What kind of meat to choose for cooking boiled pork?

pork leg (back or bullseye)
pork neck
beef (not older than a year, but not young veal)
chicken fillet can also become the basis for boiled pork, but the main effort will have to be made so as not to dry the already not juicy chicken.

You can bake boiled pork in foil, a sleeve, or simply open. The main condition is the size - the meat should be from 1kg. weight or more. Ideally, about 2 kg. In no case should the meat be steamed, only mature.

I will tell you my favorite recipe, according to which they have repeatedly made boiled pork.

Products.

2.5 kg. meat (pork shoulder)
Salt solution (1 liter of water + 100 grams of salt)
Mustard beans, garlic. rosemary, pepper mixture, paprika, turmeric, coriander.
50 grams. vegetable oil.
Art. a spoonful of honey

Cooking.

We soak a piece of meat in brine for at least 10 hours, ideally about 30 hours (believe me, it's worth it).

In the photograph, a piece of meat is already salted with high quality, its color is not as saturated as that of raw meat - the salt brine did its job and a process took place under the terrible name "protein denaturation". The meat has become 10-20% heavier and in some way the cooking process has already begun.

Salting helps in cases where the meat is waiting for a long heat treatment and it runs the risk of being overdried.

In the cuisine of Western countries, keeping meat in brine (water + salt, sometimes + sugar) is very common (this technology is called "brining"), but in our country, meat is often simply marinated. Don't be afraid to oversalt - water penetrates the meat, not salt. Just keep in mind that there is no need to salt the marinade in the future.

We take the meat out of the brine and make cuts, which we stuff with plastics of garlic (you can also carrots). You can add cloves, prunes or bay leaves, I do this with caution. Not everyone in the family loves their scents.

The notches on the surface help increase the depth of marination and look interesting in the finished product.

Marinade.

It's hard to go wrong with spices. Each housewife in her arsenal has those that are acceptable and liked by all households. We pour everything that is in the container. Add garlic. Be sure to add mustard. Mustard beans are a special chic. You can use ginger - its spicy and bright taste is specific, but worth a try.

We add Art. a spoonful of vegetable oil and a spoonful of honey and grind everything to a homogeneous consistency.

Rub the mixture into the meat, massage it well.

We leave the grated meat overnight in a bag or cling film.

In the morning it looks like this

The calculation of the baking time is simple: how many kg. weighs the meat, how many hours it should be in the oven.

The baking temperature of boiled pork is 170-180 °.

I didn't use foil or sleeves. Boiled pork saturated liquids and was already partially ready, i.e. there is no need for additional conditions.

She put the meat on the wire rack, under the wire rack - a baking sheet with 200 ml. cold water (water added twice).

About 3 hours in the oven and our dish is ready.

Forgive me, those who are fasting, the recipe will fit the Easter table.

Bon Appetit!

Irina Kamshilina

Cooking for someone is much more pleasant than for yourself))

Content

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

How to cook pork tenderloin

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

What part of pork is best for pork

When choosing meat for boiled pork, give preference to the back, ham, brisket or neck. It turns out well a dish of pork chop (loin) - it is very tender and not too greasy, although a moderate layer of pork fat adorns the boiled pork. You need a large whole piece of meat weighing at least a kilogram, and preferably two or two and a half. Well, if the pork has not been frozen, you should not take fresh meat either. In addition to pork, veal, lamb, and even meat from large poultry (broiler, turkey) are sometimes used.

Boiled pork recipe at home with a photo

Each family has its own secrets of cooking baked meat. Choose the best pork roast recipe in the oven to delight your family with a natural, tender, delicious delicacy. The ten recipes below are distinguished by marinade, spices, and technical points. Boiled pork can be baked in different ways: using foil, a sleeve, dough, or simply in a closed heat-resistant container. Instead of a Russian stove and coals, modern housewives use a slow cooker or oven.

in foil

Cooking time: 2 hours (excluding marinating time).
Cuisine: Russian.

A piece 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 preparation process does not have an outlet to the outside, but remains inside the package. Boiled pork in foil retains tenderness, remains juicy, great for elite cuts for a gala dinner. Shortly before the end of baking, the foil must be opened, pour the pork with meat sauce, wait for the formation of a golden crust.

Ingredients:

pork - 1.5 kg;
garlic - 10-20 cloves;
mustard with grains - 3 tbsp. l.;
honey (liquid) - 1 tbsp. l.;
salt, pepper, spices.

Cooking method:

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

In the oven

Servings: 10-12 persons.
Cuisine: Russian.
Difficulty of preparation: easy.

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

Ingredients:

pork - 1.5-2 kg;
pork fat - 250-300 g;
salt, spices, herbs.

Cooking method:

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

Up your sleeve

Servings: 10-12 persons.
Calorie content of the dish: 273 kcal per 100 g.
Purpose: for lunch, dinner, sandwiches.
Cuisine: Russian.
Difficulty of preparation: easy.

Another way to cook boiled pork at home involves using a cooking sleeve or a baking bag. The process of preparing meat is not much different from that baked in foil. Pork ham in the sleeve turns out to be chic, it retains every drop of juice, every note of flavor. Stuff a piece of pork with a mixture of garlic and spices, rub with French mustard, pack and bake until tender.

Ingredients:

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

Cooking method:

Grind bay leaves with your hands, add salt, pepper, crushed garlic. Blend the mixture thoroughly with a spoon.
On different sides of the meat piece, make holes with a long thin knife (20-25 punctures are enough). Put on rubber gloves and fill each hole with the salt and spice mixture.
Place the prepared pork in the sleeve, remove the air, seal.
Bake for about two hours at the most preheated oven (approximately 220 degrees).
If you want homemade boiled pork with a beautiful and tasty crust, open the package 10 minutes before the end. Do not forget to pour the roasted meat with the secreted juice.

Boiled ham recipe

Cooking time: 2 hours 30 minutes.
Servings: 10-12 persons.
Calorie content of the dish: 244 kcal per 100 g.
Cuisine: Russian.
Difficulty of preparation: easy.

Classic boiled pork is baked in the oven or oven, but this is not the only way to cook meat. If the pork is pre-boiled in onion peel, and then marinated in mustard and spices, you get a delicious, mouth-watering imitation of your favorite dish. Ready-made boiled pork ham stands in the cold for 6-10 hours, after which it is perfectly cut into thin layers and does not crumble.

Ingredients:

pork pulp - 1.5 kg;
onion peel - 1 handful;
garlic - 1 head;
salt - 1 tsp;
mustard with grains - 1-2 tbsp. l.;
spices.

Cooking method:

Boil the pork flesh in salted water with onion skins and a washed but unpeeled head of garlic. Fire must be kept to a minimum. Cooking time - 2 hours.
Cool the meat piece without removing it from the liquid, dry it slightly, rub with a mixture of spices and mustard, wrap in foil or film.
Keep the finished boiled dish in a cold place under light oppression for 6-10 hours.

In a slow cooker

Cooking time: 2 hours 40 minutes (excluding marinating time).
Purpose: a festive dish, for dinner, for sandwiches.
Cuisine: Russian.
Difficulty of preparation: easy.

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

Ingredients:

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

Cooking method:

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

With soy sauce

Servings: 10-12 persons.
Calorie content of the dish: 277 kcal per 100 g.
Purpose: a festive dish, for breakfast, for sandwiches.
Cuisine: Russian.
Difficulty of preparation: easy.

Home-style tasty and tender boiled pork with honey and soy sauce is obtained. This composition of the marinade allows you to get juicy meat with a delicious crust. It is perfectly cut into thin layers, suitable for sandwiches and festive slicing. The best solution for this dish is a boneless piece of loin, but if you prefer fatter pork - cook from the neck, you can't go wrong.

Ingredients:

pork fillet - 1.5 kg;
garlic - 8-10 cloves;
soy sauce - 3 tbsp. l.;
honey (liquid) - 2 tbsp. l.;
salt; pepper.

Cooking method:

Before making the marinade, rub the meat with salt and pepper, stuff with garlic.
Mix honey with soy sauce, pour the prepared pulp with this mixture.
Cover the meat preparation, let it marinate for one hour.
Roast the pork at the maximum oven temperature for about an hour and a half. From time to time you need to pour it with the allocated meat sauce.
Refrigerate and serve sliced.

In mustard in the oven

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

The use of mustard in the preparation of meat dishes is a good Russian tradition. The taste of this popular seasoning sets off the meat theme, giving the dish a sour-spicy note. Homemade pork with mustard, baked in the oven, has always been a rich, festive, refined meal worthy of true gourmets. Try to bake meat according to this recipe for a family celebration - and pork pork at home will definitely become the main dish of the meal.

Ingredients:

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

Cooking method:

Stuff the meat with garlic. Divide large slices into parts.
Salt and pepper pork, coat with mustard. Cover and refrigerate the meat to marinate for two hours or more.
Wrap the pork flesh with thick food foil and bake for an hour and a half in the oven, heated to 200 degrees.
To make the pork have a home-style appetizing blush, open the foil, pour over the meat with juice and bake for another 10 minutes. Cool the dish well before serving.

In the test

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

It is not necessary to have access to a Russian oven to try the old classic homemade meat recipe. Delicious boiled pork baked in dough, it turns out great in modern ovens. For the test, you need the simplest products that can be found in any kitchen. The meat inside the bread shell retains a marvelous aroma, does not dry out, remains tender, juicy and dense.

Ingredients:

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

Cooking method:

Wash the pork, dry it. It needs to be stuffed with garlic cloves, grated with salt, spices, covered with a film and put in the refrigerator for several hours.
Make a simple dough with flour and water. It should not stick to your hands and the table. Roll out a layer with a thickness of 0.5-0.7 cm, put a piece of meat in its central part, seal it. Poke two or three centimeter holes in the top of the dough to allow steam to escape.
Lubricate the heat-resistant form with oil, lay the prepared "pie". You need to bake it at a temperature of about 200 degrees. Cooking time is one and a half to two hours. Leave the finished dish to cool in the switched off oven.
Unpack the "clothes" carefully - juice will flow, a lot of juice. Keep the boiled pork in the refrigerator for at least an hour, then cut and serve.

with carrots

Cooking time: 2 hours 30 minutes (excluding marinating time).
Servings: 10-12 persons.
Calorie content of the dish: 275 kcal per 100 g.
Purpose: a festive dish, for sandwiches.
Cuisine: Russian.
Difficulty of preparation: easy.

How to make baked pig meat, already perfect, even tastier? Stuff it with carrot slices! Pork ham with carrots and garlic is tender and tasty even at the cooking stage. Its amazing aroma will drive crazy not only your family, but also all the neighbors on the porch. Try to cook meat according to this recipe - and other pork dishes will cease to exist for you.

Ingredients:

pork neck - 1.5 kg;
garlic - 3-5 cloves;
carrots (medium) - 1 pc.;
spices, salt.

Cooking method:

The meat, washed and dried, should be thickly stuffed with vegetables. To do this, cut the carrots into cubes, divide large cloves of garlic into pieces.
Rub the surface of the meat piece with salt and spices to your taste. Wrap the pork in foil so that the juices do not leak out. Poke a hole in the top of the bag to let the steam out.
Marinate the harvested pulp for one or two hours. After that, bake in an oven preheated to 200 degrees for 1.5-2 hours.
Before making festive cuts of 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).
Servings: 8-10 persons.
Calorie content of the dish: 265 kcal per 100 g.
Purpose: a festive dish, for sandwiches.
Cuisine: Russian.
Difficulty of preparation: easy.

Just as knuckle in beer is popular in Europe, so was pork ham in kvass in Russia. After such a marinade, pork is baked quickly - twice as fast as without it. The meat is aged in homemade rye bread kvass for about a day and baked, pre-rubbed with spices. Pork flesh marinated in kvass is baked in unleavened dough, as 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 pieces;
cloves, black pepper, allspice - 7-10 pcs.;
flour - about 5 cups;
water - 1.5 cups.
salt.

Cooking method:

Stuff the meat with garlic and soak it in kvass. Add spices and chopped onion to the marinade. Press down with a light oppression, put in a cool place. Let the pork marinate overnight.
Remove meat, rub with salt.
Get the simplest dough from flour and water, roll it out. Pack the meat in a dough envelope. Be sure to leave one or two holes for steam to escape.
Bake for 45-60 minutes and wait until completely cool. Remove the bread crust and cut the pork into thin slices.

in brine

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

Salted meat, aged in the most common salt solution, remains tender in any method of baking. Prepare a brine for boiled pork at home at the rate of 60-70 grams of coarse salt per liter. The water is boiled, in addition to salt, spices, herbs, garlic cloves are added to it. In brine, the meat is kept for a day or more. It is soaked and becomes softer, but also changes color. Baked pork after such processing is very beautiful.

Ingredients:

pork - 1.5-2 kg
water - 1 l;
salt - 60-70 g;
garlic - 6-8 cloves;
bay leaf - 5 pcs.;
black pepper, allspice (peas) - 10-12 pcs.;
dried basil, ground coriander - 2 tbsp. l.;
sunflower oil - 2 tbsp. l.;
tomato paste - 2-3 tsp;
ground paprika - 1 tsp

Cooking method:

Bring water with salt to a boil, wait for complete dissolution. Dip spices there (except paprika), chopped garlic. Cool the marinade.
Pour the meat, keep the day in the cold.
Remove meat, dry, rub with a mixture of oil, tomato and paprika.
Wrap the pickled pulp in foil, bake for 1.5-2 hours. Uncover 10 minutes before the end of baking so that the meat acquires a ruddy hue.

Marinade for pork tenderloin

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

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Pork ham at home: recipes

Everyone knows that boiled pork is boneless meat, baked in one piece. Most people are used to buying a ready-made product, and they don’t even know that homemade meat is much tastier than store-bought. You ask: how to cook boiled pork at home so that it is tasty and juicy? It turns out that this is very easy to do. I propose to cook it in an unusual way, namely, cooking in a bag. Yes, it sounds interesting and unusual, but this method is worth a try, since the pork turns out to be soft, dietary and aromatic, due to the fact that it is boiled in its own juice. Why pork? The answer is simple - this is one of the most popular types of meat, it is affordable and tastes very tender, and not difficult to cook.

In this recipe, you will learn the process of preparing this dish, it is divided into two stages: first, boil in a bag, and then bake a little in the oven for a golden crust.

The advantages of this recipe are that a piece of meat does not have to be marinated for a long time beforehand, since due to the vacuum in which it will be cooked, the boiled pork turns out to be juicy and tender. So if you don't have much time. And the guests are already on the doorstep, then this way to cook boiled pork is just for you!

pork tenderloin recipe

Ingredients

Pork meat (tenderloin with a layer of fat) - 500 gr.
Garlic - 2 large cloves
Bay leaf - 1 pc.
Salt - 1 tsp (full)
Pepper - 0.5 tsp
Paprika - 1 pinch
Cumin - 1 pinch
Dijon mustard - 1 tbsp. l.

How to cook ham at home

Rinse the meat and cut off excess fat and veins, if any. We rub the meat on all sides with spices: salt, pepper, cumin, paprika and John mustard.

Next, put the meat in a bag along with cloves of garlic and bay leaf. It is good to tie the bag so that all the excess air comes out, and the product itself is boiled in its own juice.

The next step is directly cooking in the bag. Pour water into the pan, put the meat in it and cook for 1 hour. First, cook over medium heat, then when the water boils, reduce the heat to slow, do not forget to control whether the water has boiled away.

After an hour, we take out the package with the help of a fork, clinging to its handles, the main thing is to do it carefully so that it does not tear. We put the boiled pork in a deep container, cut the bag and the meat will plunge into its juice. Then take it out and wrap it in foil. We put the pork in a preheated oven at 200C and bake for 30 minutes.

After this time, it is necessary to open the foil and continue baking for another 10 minutes until golden brown.

That's all! Your appetizing and juicy boiled pork is ready to serve!

Tips on how to cook ham at home

It is better to take meat for boiled pork without a bone from the hip part - it can be a neck or tenderloin, but partially with lard, so that it is not dry.
Instead of a bag, you can use cling film.
The bag must be hermetically tied, then the meat will turn out juicy.
You can cook not only in a saucepan, but also use a slow cooker. It is much easier to cook in it, because all you need to do is select the Cooking mode and the cooking time is 1 hour.
Marinade for boiled pork can be anything: honey, soy sauce, vegetable oil with spices, or it can be brine.
With spices, you can also use a variety of: coriander, turmeric, barberry, ginger, red pepper, paprika.
Boiled pork according to this recipe is suitable both as cutting on the table, and for any side dish
It is better to cut the finished meat already chilled, so you do not disturb its structure and shape.

2017-12-02

Hello my dear readers! So the countdown has begun - in a month the New Year, and there it's a stone's throw until Christmas. Only thoughts about preparing for the holidays come into my head. Culinary - including. Today we have pork at home in the program.

Grandchildren and children will come, dear relatives will look at the “light”, carolers will descend. And everyone needs to be fed. A large piece of meat is always a good solution. With a minimum of effort and time spent on manufacturing, we will always have hearty meals for several days in our arsenal, which can be served at any time of the day (checked!).

Another indisputable advantage of pork ham is that it can be served first as a hot dish, and then as a cold appetizer. She is a miracle, how good in any form!

Boiled pork: what part of the pork is used

It has long been customary to cook boiled pork from a back pork ham. This meat is not the softest in pigs. Boiled pork from pork shoulder, neck, loin is no worse - you just need to choose the right cooking technology for the meat of different cuts, including the temperature regime.

If you still decide to make boiled pork traditionally from pork ham, then pay attention to such details. A boneless pork hind leg looks something like this on the inside.

I don’t know exactly how your butcher cuts the meat, but I advise you not to take a beautiful, almost rectangular flat piece for boiled pork (it is located on the outside of the hind leg - in American “outside” technology). This piece looks very nice, you can cut it into even pieces. He has one drawback - a bit dry for boiled pork. I strongly advise against taking it!

Other pieces of this pork cut are quite suitable for cooking boiled pork in any way. They are located on the inside and side of the back leg. In American terminology, they are called "outsid" and "knuckle", respectively. Here in the photo, respectively, from left to right from you, the outer, side and inner parts of the back leg, so that you can navigate in appearance.

Pork rump is very good for cooking boiled pork at home - its meat is distinguished by its special tenderness and expressive taste. It is located immediately after the end of the loin and extends right up to the pork tail.

You can “calculate” the rump by the characteristic pattern on its inner side - in the center the meat is darker, with thin veins, and the muscles of a lighter, pink color are located around.

Delicious pork tenderloin. Preference should be given to not too fat, but not quite "skinny" neck.
When cooking boiled pork from other parts of the pork carcass, there is always a risk of overdrying the meat. The fatty layers of the pork neck “insure” boiled pork - it is practically not threatened with overdrying, it always turns out juicy. Of course, any meat can be spoiled, but we won’t do that, will we?

Pork shoulder is also a very suitable part - checked! From a loin without a bone, a boiled pork of a magical taste is obtained.
But only if it is baked at a low temperature. The most important thing when choosing meat for boiled pork is to be guided by my tips and your preferences.

Here is a photo. It is written “not in our way”, but everything is clear. Any part of the boneless loin shown in the picture will do for us!

Marinade for pork tenderloin

As the basis of the marinade, water, natural grape wine, kvass, orange, apple juice are used. Additions are bay leaves, black, allspice, mustard seeds, various fresh and dry herbs.

For 1 liter of liquid, take 70 grams of salt, stir. Place the pork, previously all “punctured” with a fine-toothed fork, into a large plastic bag. Pour marinade, add spices, tie a bag and put it in a flat container.

Alternatively, pour the marinade into a deep bowl and dip the meat into it. You need to marinate for three days, at least - at least a day. Then remove the meat, wipe dry, cook according to any of the recipes below, but do not salt anymore.

Pork ham at home - recipes

Pork ham recipe with original low-temperature cooking technology

Ingredients

2.3-2.5 kg of pork (neck, rump, outer and side of the back leg).
One teaspoon of ucho-suneli or chaman (take any available ground seeds of any fenugreek).
One teaspoon dry thyme (savory, oregano, rosemary).
Two cloves of garlic (optional)
Salt.

How to cook

Oven baked pork tenderloin according to Heston Blumenthal

Ingredients

2.0 kg pork neck or loin without bone.
A couple of cloves of garlic.
One teaspoon ground black pepper.
Half a teaspoon of ground coriander, ginger, dry savory, thyme or any other spices.
Salt.

How to cook

My remarks

If you want to get an even more ruddy top crust, then the pork can be quickly fried on all sides in heated lard, melted butter or olive oil before baking.
Boiled pork prepared according to this recipe is perfectly cut hot and cold. It is incredibly soft, pliable, I would even say “oily”. The knife goes into it like good butter! Carefully baked boiled pork according to Heston Blumenthal turns out even more tender.
During baking, it is not necessary to dance ritual dances near the oven and pour juices over the meat. Juice practically does not stand out, the surface blushes for long hours in the oven, and so on.
At home, it is quite possible to cook pork from pork no worse than in an excellent restaurant.

Homemade pork roast in the oven according to a traditional recipe

Homemade baked pork cannot be compared with store-bought counterparts. Having mastered its preparation, you will not suffer what to cook for sandwiches for children and husband on weekdays and put on the table as a delicious hot dish on a holiday.

Ingredients

2 kg boneless pork ham, rump, neck, shoulder blades.
Ten cloves of garlic.
One hundred grams of frozen lard.
One carrot (optional)
Three tablespoons of mild mustard.
Ground black pepper.
A couple of crushed allspice peas (optional)
Two bay leaves.
Salt.

How to do

My remarks

Traditional homemade boiled pork is delicious hot and cold.
Fifteen minutes before removing from the oven, you can spread the surface with honey boiled down with orange juice.
In addition to the spices indicated in the recipe, use those that you like: coriander, fenugreek, a mixture of various peppers, ginger, grated nutmeg.

Pork boiled pork in foil

An amazing recipe in its simplicity, which most of my acquaintances and friends did not know about until recently. But among them there are many wonderful and even famous chefs.

Minimum active cooking time. You don't even need an oven. And you only need to make sure that the water in the container where this miracle is brewed does not boil away.

Ingredients

One kilogram of back ham, shoulder blade, neck, rump.
Two cloves of garlic.
A mixture of peppercorns (several grains of black, allspice, white - whatever you want).
Four teaspoons of coarse (basically) salt.
One bay leaf.

How to cook

The shelf life of the boiled product is no more than two days at 4-5 ° C. So long he "does not live"!

Pork ham in foil in the oven

Ingredients

One kilogram of pork.
Two tablespoons of Khmeli-suneli seasoning.
Two tablespoons of vegetable oil of excellent quality.
Two to three cloves of garlic.
Salt.

How to cook

My remarks

Pork wrapped in foil can be put in a multicooker bowl, add a little water and cook for 120 minutes in the “stewing” mode. This ham tastes like boiled in foil. Very good hot and cold on sandwiches.

Recipe for pork tenderloin in puff pastry

Once upon a time, boiled pork in rye dough was baked in the oven. Today we will prepare a modern version. Instead of rye, take puff pastry and bake a boneless loin or neck in it. Craftsmen usually decorate the top with beautiful "curls" or "lattices" of puff pastry. I can't do it so well.

The dish is ideal for the main hot holiday dish. Such a simplified variation of "wellington", only from pork. To the New Year's table - just right!

Ingredients

Half a kilo of loin without bone or neck.
2-3 cloves of garlic.
250 g puff pastry.
One egg.
Ground black pepper.
One tablespoon of any vegetable oil of excellent quality.
Salt.

How to cook

From the recipes I have given for cooking boiled pork at home, each of you, my dear readers, can choose something for yourself. I tried to present not just recipes that differ in a set of spices, but various cooking technologies. The result obtained depends more on the temperature regime and the correct choice of the initial raw materials than on whether we spread a piece of pork with honey or orange juice.