How to make pork pork at home: classic and modern interpretations

In purchased semi-finished products, the percentage of pure raw materials is negligible, the rest of the composition is ground cartilage, skin, tendons, plus half the periodic table - “for taste”. And in some specimens there is no meat at all. Boiled pork is a healthy substitute for a “tricky” modern sausage for breakfast, and a hearty lunch, snack or dinner, and it’s also suitable for the festive table.

The choice of the main ingredient

Not every piece of good meat can be turned into a culinary masterpiece called boiled pork. A mistake at any stage of cooking can ruin everything, and instead of a fragrant delicate dish, you get a piece of rubber seasoned with spices.

Choose in moderation a fatty piece weighing about 1-2.5 kg, the optimal thickness of the fat is 1.5 cm. It is good if there are thin fatty layers inside the piece, such meat will remain juicy after baking. Lean slices of pork, beef and poultry need to be additionally stuffed with slices of bacon.

Marinating features

The meat is pickled in your favorite spices to make it tender and aromatic. At this stage, half the success of the entire event lies. And there are two ways.

1. Rubbing. For pork, garlic, various peppers, bay leaves, ginger, rosemary, cardamom are suitable. Spices can simply be mixed with salt and grate meat, or you can coat the fillet with a mixture of mayonnaise, sour cream, olive oil, soy sauce or mustard. Next, the meat is sent to marinate in the refrigerator for 12 hours.
2. Soaking. First you need to make a brine of water, salt, sugar, spices, olive oil, mustard, sour cream, soy sauce or other favorite additives. Soak the meat in brine for several hours, preferably left in the refrigerator overnight.

5 ways to cook pork boiled pork

Standard meat is “packaged” in foil, sleeve or a baking dish. Homemade pork pork in the oven is a classic of the genre. But you can cook it without resorting to an oven.

In foil

Features. This is the most popular boiled pork recipe. And not in vain - the dish turns out to be insanely fragrant, tender, juicy. After all, the meat, carefully wrapped in foil, does not miss a single gram of precious juice.

You will need:

• meat - 1 kg;
• garlic - 10 cloves;
• mustard - 20 g;
• black pepper - half a teaspoon;
• thyme - 7 g;
• red pepper - half a teaspoon;
• salt to taste.

How to cook

1. Rinse the meat thoroughly.
2. Wipe dry.
3. Slices of garlic cut lengthwise into several pieces.
4. Mix loose ingredients.
5. With a thin knife, make deep cuts over the entire surface of the meat.
6. Dip each piece of garlic in a mixture of peppers and salt and insert into the cuts.
7. Add mustard to the dry seasoning mixture.
8. Pour the resulting mass over the entire surface of the meat.
9. Immerse the meat in a deep container, cover with a lid or cling film.
10. Put in the refrigerator for the night.
11. Spread the foil so that after wrapping the meat, the shiny side is on the outside and the matte side is on the inside.
12. Lay the meat and wrap tightly.
13. Make a second layer of foil so that the juice does not run away.
14. Place the “doll” on a baking sheet or in a baking dish and place in the oven.
15. Bake the dish at a temperature of 180 ° C for about 90 minutes.
16. Reduce the temperature by 20-30 ° C and incubate for another half hour.

Up the sleeve

Features. Another classic recipe is to bake boiled pork in the sleeve. This option is suitable not only for cooking pork, but also for tougher meat, for example, beef or even moose, but then do not forget to stuff it with slices of bacon, otherwise the dish will turn out dry.

You will need:

• meat - 1 kg;
• ginger - 1.5 cm of the root (chop) or 10-15 g of ground;
• garlic - 10 cloves;
• mustard - 50 g;
• black pepper and salt to taste.

How to cook

1. Rinse and dry the meat.
2. Cut half the garlic into thin slices along.
3. Stuff meat.
4. Pass the remaining garlic through a press.
5. Mix with ginger, pepper, salt and mustard.
6. Rub the fillet with this mixture.
7. Put marinating in the refrigerator overnight.
8. In the morning, put the meat in the baking sleeve.
9. Fasten both ends of the cocoon.
10. Make a few holes on top with a toothpick.
11. Bake for 120 minutes at 200 ° C.
12. To get a golden crust, cut the sleeve 15-25 minutes before cooking.
13. Let the boiled pork cool in the oven on its own.

Without oven

Features. Another good option is boiled boiled pork. You can cook the dish without an oven. It uses a neck, a shoulder blade, carbonade (not to be confused with carbonate - it is a salt of carbonic acid) or part of a ham - the result will be equally incomparable. You can add a handful of chopped onion husks to the brine. Boiled pork thus cooked becomes the color of smoked meat, and the taste becomes even more tender and aromatic.

You will need:

• meat - 1 kg;
• garlic - one head (cut into thin plates);
• mustard and sugar - 25 g each;
• fat sour cream - 50 g;
• black pepper - one teaspoon;
• bay leaf - three pieces;
• water - 2 l;
• salt - 75 g;
• allspice and black pepper - five peas each.

How to cook

1. Place all ingredients except meat in water.
2. Cook for two to three minutes.
3. Cool the brine to room temperature.
4. Dip the meat into the liquid (the brine should completely cover it).
5. Bring to a boil over low heat.
6. Cook for 15 minutes under the lid.
7. Turn off the fire.
8. Leave the meat in brine for a day.
9. Place the pot on low heat again.
10. Boil another 15 minutes.
11. Turn off the fire.
12. Do not remove the meat from the brine until it has cooled on its own.
13. Remove the boiled pork and dry with paper towels.
14. Wrap the meat tightly in foil or foil and refrigerate for several hours.

In the test

Features. That is how our ancestors cooked delicious meat, with the only difference being that they baked it in a Russian oven. Making pork pork at home close to the old recipe is easy. Not only meat will turn out to be incredibly tasty. The dough will also please you - it is saturated with aromas of spices and meat juice.

You will need:

• meat - 1 kg;
• mustard - two tablespoons;
• garlic - 10 cloves;
• black pepper and salt to taste;
• sunflower oil - for lubrication;
• water - 150-200 ml;
• flour - 500-600 g.

How to cook

1. Rinse and dry the meat.
2. Stuff with chopped garlic.
3. Combine salt, pepper and mustard.
4. Coat the filet with this mixture.
5. Leave it to marinate in the refrigerator for several hours, ideally for the night.
6. Knead dough made from flour, water and a pinch of salt (it should be plastic).
7. Roll out the dough.
8. Place the meat in the center.
9. Fold the edges to the middle - you should get a kind of cocoon, it is important that they do not separate.
10. Lubricate the mold with sunflower oil.
11. Put the "doll" there and put in the oven.
12. Bake for two, two and a half hours at a temperature of 200 ° C.
13. Leave the dish to cool in the oven until morning.

In the microwave

Features. This recipe is quick, it will help out where there is no access to fire and oven. But keep in mind: lean meat will not work here - the boiled pork will turn out dry.

You will need:

• meat - 1 kg;
• garlic - three to four cloves (cut into plates);
• chopped bay leaf - half a glass;
• water - two glasses;
• prunes - three to four pieces (cut into quarters);
• salt - 10-15 g;
• black pepper - 7 g;
• sunflower oil - 50 ml.

How to cook

1. Fill the meat with chopped garlic and prunes (if necessary - lard).
2. Leave the meat to marinate in the refrigerator for an hour or two.
3. Lubricate the pan with sunflower oil and heat it hot.
4. Fry the meat on each side until a crust appears, so the boiled pork is tender and juicy.
5. Prepare a baking dish with a lid suitable for use in the microwave.
6. Put a bay leaf on the bottom (grind in the palms of your hands), and fried meat on top.
7. Pour two cups of boiling water into the container along the edge.
8. Cover and bake for 20 minutes on each side at maximum power.
9. Cool to room temperature.
10. Drain the broth.
11. Wrap the boiled pork in foil and place in the refrigerator for several hours.

And 3 recipes from other types of meat

Cooking boiled pork at home is possible not only from pork. Mistresses adapted themselves to make this delicacy from other types of meat - beef, chicken and turkey.

From beef

Features. You can bake beef in the same way as pork in the oven. Only the cooking time will increase to about 30 minutes - one hour, depending on the weight of the piece. Beef pork can be cooked in a slow cooker.

You will need:

• meat - 1 kg;
• garlic - three to four cloves;
• favorite spice mix - 15 g;
• black pepper - one teaspoon;
• mayonnaise and mustard - 25 g each;
• sunflower oil - for frying;
• salt to taste.

How to cook

1. Rinse the meat and stuff with chopped garlic.
2. Make a mayonnaise, mustard, salt, pepper and seasoning marinade.
3. Rub the meat with this mixture and refrigerate for 6-8 hours.
4. Pour the sunflower oil into the multicooker bowl and turn on the frying mode.
5. Fry the meat for about 15 minutes on each side.
6. Set the Extinguishing program for three hours and close the lid.
7. Turn the meat over every 40-50 minutes and close the lid again.

From chicken

Features. Only chicken is used to make chicken pork. Due to pickling and short baking, it turns out juicy.

You will need:

• breast fillet - 1 kg;
• garlic - three to four cloves;
• soy sauce - 50 ml;
• sunflower oil - 25 ml;
• ginger - 10 g;
• lemon - half a citrus (squeeze juice);
• salt and pepper to taste.

How to cook

1. Fill the meat with chopped garlic.
2. Make the marinade from the rest of the ingredients.
3. Coat the breast with this mixture, cover and press down with a heavy object.
4. Refrigerate until morning.
5. Wrap the meat in a layer of parchment paper and thread it tightly.
6. Wrap foil on top.
7. Bake in the oven for 30-40 minutes at a temperature of 180 ° C.

From turkey

Features. Boiled pork can also be cooked from turkey. Although turkey is considered the most dietary and healthy meat (because it contains almost no cholesterol and is absorbed by 95%), it can also be harmful - people with sick kidneys and gout should be careful not to abuse this type of meat.

You will need:

• turkey meat - 1 kg;
• garlic - five cloves;
• salt and seasonings (for rubbing meat) - to taste;
• sunflower oil - 50 ml;
• sugar - 10 g;
• salt (for marinade) - 25 g;
• water - one glass.

How to cook

1. Heat water with salt and sugar.
2. In a warm marinade, soak the meat for five to six hours under oppression.
3. Remove the meat and pat dry.
4. Give the piece the desired shape by tightly wrapping the thread.
5. Pass the garlic through a press and mix with salt and seasonings.
6. Rub the meat with this mixture.
7. Place on a baking sheet covered with parchment paper.
8. Bake for about half an hour at a temperature of 220-240 ° C.
9. Turn off the fire, but do not open the oven - let the boiled pork cool in it naturally.
10. Remove the threads and cool the meat in the refrigerator.

The main plus of "homemade" semi-finished products is confidence in the quality of raw materials and the composition of spices. The price of a more or less “decent” sausage is in no way less than the price of a piece of good meat. And our health is completely priceless. Therefore, do not take your personal time, choose a pork recipe from pork at home to your liking - your household will certainly appreciate the dish.

Reviews: "Bake in a cast-iron duck bowl"

I make boiled pork for all the holidays, but I certainly prefer pork, and so that the piece is with skin, then neither dough nor foil will be needed. And I bake it in a cast-iron duck bowl, until ready, when the juice becomes transparent, remove the lid so that the boiled pork is reddened on top. Then I take it out of the oven, cover it and leave to cool.

Maryka, http://volshebnaya-eda.ru/kollekcia-receptov/myaso/buzhenina-v-domashnix-usloviyax/

I take a pork tenderloin, stuff it with long slices of frozen salted fat (1 × 1x8-10 cm), carrots (chopped into strips) and garlic, then brush with a mixture of seasonings (caraway seeds, coriander, dill seed, mustard seed, different pepper, marjoram, nutmeg walnut, etc.) with salt and squeezed garlic (5-6 cloves)
I put in the refrigerator for 2-3 hours. I wrap it in several layers of foil and bake in the oven for 1.5 hours at 200 degrees. I open the foil and bake until golden brown. Everything!!! Awesome taste, delicate and beautiful inside.

Emmanuel (Marik) Sauchik (Sauchik), http://ovkuse.ru/recipes/buzhenina/

Not every piece of meat baked in the oven can be called boiled pork. The boiled pork should have a layer of shpig 0.5-1cm., When cooking, the shpig melts and soaks the meat, as a result of which the meat acquires a delicate taste

nik_61, http://russianfood.com/recipes/recipe.php?rid=127544

Girls, and you can still not just stuff the garlic, but squeeze the garlic into the cream (or milk), mix well and squeeze the liquid from the thick .. take a syringe and use it to pour liquid (cream with garlic) into the meat, as many punctures as possible ... and thicker to spread the meat on top ... it will be very juicy and the meat will be saturated with garlic spirit both inside and out!

Marina, http://russianfood.com/recipes/recipe.php?rid=36082

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