The recipe for a delicious, juicy boiled pork baked at home 🥩

Kitchen appliances and utensils:

• oven;
• a baking sheet;
• plate;
• pan with a thick bottom;
• cap;
• cutting board;
• knife;
• garlic press;
• paper towels;
• foil;
• tablespoon;
• a set of containers of different depths;
• culinary brush;
• glass.

Ingredients

Step cooking

Meat preparation

1. We thoroughly wash the pork tenderloin in the amount of 1.5 kg and wipe it dry with paper towels. Cut off all the fat that will be on a piece of meat so that when baking there is not much moisture.
   
2. We take 50 g of salt (it is best to use large, crystalline) and carefully rub each corner of the meat with it. After salt, we carry out the same manipulation with 7 g of ground black pepper. If you want hot boiled pork, use red pepper or chili.
   
3. With a knife, we make small cuts in the meat, which should not go out. We peel 6 cloves of garlic from the husk, cut them into arbitrary pieces, if they are large, and insert these pieces into the holes in the meat. In the same way we do with 6 bay leaves.
   
4. We clean 50 g of fresh ginger from the top cover and cut it into small pieces. In a small bowl we put 3 tbsp. l mustard seeds. Using a garlic press, skip slices of ginger and 2 cloves of garlic and send them to mustard. We also put all the remains in the depths of the press in mustard. Mix everything.
   
5. We rub the meat with the resulting mixture to cover its maximum area. After that, we give the piece of pork the shape that we then want to see ready-made: a circle or an oblong loaf.
   
6. We put the resulting product in a deep container, cover with a lid or cling film to limit air intake, and send it to the refrigerator for 10 hours. Marinated boiled pork can be a little longer, but not more than 15 hours.
   

Making ham

1. When the meat is marinated, we take it out of the refrigerator and remove the excess marinade, which will be conveniently cleaned by hand. In no case do you need to rinse the meat, just light movements with your hands are enough.
   
2. We put a frying pan with a thick bottom (it is desirable that it was a grill pan) on medium heat. Using a culinary brush, lightly grease its surface with vegetable oil. Put the meat in a pan and press down on top with a lid. Fry the future boiled pork for about 1-2 minutes to form a crust, and then turn and repeat the process for the other side. Thus, the meat is “sealed” and retains the juice, which is very necessary for boiled pork.
   
3. We unwind a few long pieces of foil (if you have a wide roll, one may be enough). We tightly wrap her meat so that it is not visible and the juice could not leak out during cooking.
   
4. We choose a deep baking sheet. It should be wider than meat, so that between the boiled pork and the sides of the pan was a place on all sides. Pour 1 cup of water into a baking sheet. Preheat the oven to 180ºС. We place a baking sheet with meat in it and cook on the principle of “1 kg of pork - 1 hour”, that is, once we have 1.5 kg, we cook for an hour and a half. During cooking, it is not recommended to open the oven and even more so to unfold the foil.
   
5. We take the prepared boiled pork from the oven, remove it from the foil and transfer it to a serving dish. It is best to immediately bring it to the table, since in the hot form it is the most delicious and juicy, although in the cold it is also nothing. We decorate boiled pork to taste and desire: whole or chopped vegetables and various herbs. Serve this dish best with side dishes and sauces, which will even better reveal the taste of baked meat.
   

Video recipe

The process of making boiled pork is simple, but painstaking, so to follow all the steps accurately and get a great holiday treat, watch the video recipe of the dish and learn all about boiled pork from an experienced chef.