A culinary collection published in 1915 contains recipes for pickled boiled pork, the preparation of which consists of preliminary marinating the pork ham in vinegar and wine with spices for two to three days and then frying in the oven.
Boiled pork was the favorite dish of the Russian Empress Anna Ioannovna.
How to marinate pork for boiled pork: marinade recipe
Adviсe:
- Stuff the meat. This should be done with carrots and garlic. They need to be cut into thin cubes (straws). The meat is then pierced many times with a thin knife or knitting needle. A piece of carrot or garlic is inserted into the resulting holes. During baking, the garlic will add piquancy to the meat, and the carrots will add sweetness.
- Pickling. It is important not to oversalt the marinade. You can use soy sauce as a base for the marinade (just a few tablespoons) and add spices and spices to it. Soy sauce will give the meat a beautiful brown color (crust), pleasant saltiness and aroma. There is no need to add salt to this marinade; you can sprinkle it on a piece of meat 5-7 minutes before the end of baking.
- Time. The longer you marinate the meat, the juicier and tastier it will be in the end. It is advisable to marinate it overnight. And then bake in foil (so that the juices do not leak out). And only 20-30 minutes before the end of baking, open the foil so that the meat browns in the oven.
Marinade recipe for 1 kg of meat:
- Soy sauce – 4-5 tbsp. (classic or any other).
- Mixture of hot peppers – 0.5 tsp.
- Muscat – ¼ tsp.
- Garlic – 0.5-1 clove (squeeze)
- Vegetable oil – 1 tbsp.
How to cook boiled pork at home: recipes
Dietary turkey pork
This turkey dish is not only lower in calories, but also has a special delicious flavor.
Ingredients: 1.5 kg turkey fillet, ginger root, rosemary, coriander, sage, salt, semi-sweet white wine.
We clean the turkey fillet from unnecessary fat and chaff. Prepare the marinade: heat the wine a little, to about 35°C, and add half a teaspoon each of rosemary, coriander, and saffron. In heated wine, the spices will better reveal their aromas and enrich the dish with them. Finely grate ginger (50-80 grams) and add to the marinade. Salt it (about 1-1.5 tablespoons of salt). The marinade is ready. We leave our meat in it for 10-12 hours.
In a well-heated frying pan, fry a piece of meat on all sides until a thin crust is obtained, put it in the sleeve. We poke some holes in the sleeve and put it in the oven. Bake at 180°C for 1.5 hours. When the pork is ready, take it out, cover it with a clean towel and let it cool. The dish is ready, you can serve a salad of fresh tomatoes and cucumbers as a side dish.
How to cook boiled pork
This is a traditional recipe for juicy boiled pork baked in the oven.
Ingredients: 1.5 kg pork ham, head of garlic, ground pepper, ginger, bay leaf, French mustard, salt.
We wash and clean the ham. Rub it with a mixture of salt and ground pepper. We make small cuts with a knife, inside of which we also rub with our mixture. Place a piece of bay leaf and half a clove of garlic into each cut. Prepare the marinade. Crush 5-7 cloves of garlic in a mortar, add salt, ginger and mustard. Coat the ham with marinade and keep it in the refrigerator for 10 hours.
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When the marinated meat is ready for baking, remove unnecessary marinade. Fry the piece in a frying pan, wrap it in 4 layers of foil and put it in the oven on a baking sheet with cold water for 1.5 hours at 180°C.
Let the finished meat cool in foil. When it becomes cold, slice it thinly, place it on lettuce leaves and garnish with olives.
How to cook boiled beef
This beef dish can be a little dry, but our unique recipe has found a special solution to make the boiled beef tender and juicy. In addition, when cut it will look incredibly beautiful.
Ingredients: 1.5 kg of beef, 2 long carrots, ground pepper, honey, French mustard, vinegar, ginger, rosemary, coriander, saffron, salt.
We prepare the beef and make holes in it with a sharp long knife. Make holes along the fibers, try to pierce the meat right through. Rub the surface of the meat with a mixture of salt and pepper; it should also get into the narrow slits. We cut the carrots into thin strips, about 0.5 cm thick. Carefully place the carrot sticks into the holes. Prepare the marinade: mix 0.5 cups of vinegar with 0.5 cups of cold water, add ginger, rosemary, coriander, saffron and salt.
Soak the beef stuffed with carrots in the marinade for 10 hours. After frying on all sides in a frying pan, let it cool slightly. When the meat is at room temperature, rub it with honey and mustard, and after 10 minutes, pack it in foil for baking. Bake boiled pork for 1.5 hours at 180°C.
To serve, cut the finished product into thin slices. Serve it with sweet and sour sauce. Each piece will have carrot circles visible, making the pieces look amazingly beautiful.
Find out more recipes on how to bake beef in the oven.
How to cook pork baked in the oven in foil?
Meat preparation:
- Buy a beautiful and neat piece of meat in the store in advance.
- The meat must be washed and dried
- After this, be sure to cut off all membranes and excessive pieces of fat (cartilage, if any).
- Stuff the meat with garlic and carrots
- Coat the meat with spices and pour over the marinade (prepare and mix it in advance).
- Keep the meat in the marinade, constantly turning it on different sides.
How to bake:
- After marinating, remove the meat
- Wrap the meat in foil so that the edge is on top
- Place the meat on a baking sheet or mesh in the oven
- Bake at 180 (no more than 200 degrees) for about 1 hour.
- After this, open the foil and bake the meat for another half hour at 250 degrees.
- Remove the meat from the oven immediately to prevent it from drying out.
- Cool and cut into portions
Cooking in foil, boiled pork
Baking boiled pork
To bake boiled pork, different methods are used to prepare it in the oven, convection oven or in a slow cooker. But it turns out to be more traditional only in the first two cases, since in a slow cooker the dish becomes more stewed than baked.
In the oven, boiled pork is baked in a sleeve or foil. When baking in a sleeve, it is pierced with a fork in several places so that the steam does not tear the film.
To bake boiled pork in foil, fold it in 4 layers and place the marinated piece on the matte side. It is wrapped quite tightly. Place the packaged boiled pork on a baking sheet and add about 150 ml of cold water; it will create hot steam in the oven, create additional moisture and ensure even baking on all sides. We bake the dish at a temperature of 180C, do not lower or raise the temperature during baking.
When the meat is ready, take it out of the oven and let it cool without opening the foil or sleeve so that the boiled pork can rest and be well saturated with the released juices.
How to cook boiled pork baked in the oven in a sleeve?
INTERESTING: Another secret to deliciously cooked meat is the culinary sleeve. It can be purchased in almost any store. In it, the pork turns out to be especially juicy, since all the juices cannot flow out of the sleeve and soak it. You can bake both fatty and lean parts of pork in the sleeve.
How to do:
- Season the meat thoroughly. The more carrots and garlic you can stick into a piece, the juicier and tastier it will be. You can regulate the amount of stuffing yourself; if you like spicy meat, add garlic and pepper (spice), if you like something sweet, add carrots.
- Then marinate the meat for at least 2 hours. The marinade should not completely cover the meat, but each side must be soaked.
- Prepare the sleeve. Tie it very tightly on one side and put the meat inside. You can add spices and some of the marinade. Tie again on the other side.
- Place the sleeve with meat on a metal mesh (from the oven) and turn on the temperature to 190, but not more than 200 degrees.
- In this mode, simmer the meat for about 1.5 hours. In the sleeve, the meat turns out without a crust, but this does not spoil the boiled pork at all.
- Carefully remove the sleeve and cut it. Remove the meat and once it has cooled, you can cut it.
Baked pork in the sleeve
Homemade boiled pork
Buzhenina is a piece of pork meat baked in the oven. Anyone can cook it. The main thing is to experimentally select the cooking time for your oven so as not to dry out the product. To prepare boiled pork, we will need a piece of pork neck. Moreover, it is better that this piece is cut off from the edge where it is thicker. The part from which the chops are made turns out to be a little dry, and this is not at all the same. Then mix together salt, ground black pepper, finely ground bay leaf, dry dill (fresh is not suitable here), finely chopped garlic, mustard seeds, a few drops of any vinegar and stir all this in 30-40 grams of vegetable oil. If you also add a few cloves, the taste will be more spicy. It’s hard to say exactly how much pepper and how much garlic to put, it’s a matter of taste and experience. Wrap the coated meat well in foil so that there are no holes. But not very tight, because... the meat will cook, juices will be released, and the foil may break. Place the resulting roll in a frying pan, pour a little water into it and place in a preheated oven on a medium rack at medium temperature for approximately 1.5 hours. Periodically watch to see how the water has all boiled away and add more. Lily☼
How to cook boiled pork baked in the oven in onion skins?
INTERESTING: Onion skins are an unusual ingredient that not only adds a piquant flavor to the meat, but also gives the crust a rich, dark copper color that cannot be achieved by baking.
What to prepare before baking:
- A piece of meat – 1-1.5 kg (from any part of pork)
- Husk – from 2-3 bulbs
- Spices, garlic
- Small carrots – 1 pc.
How to bake:
- The meat is prepared for baking; it should be washed and unwanted films removed from it.
- Then stuff the meat to your liking.
- You can bake this meat in a sleeve or foil.
- Before baking, the meat can be marinated for some time, or you can simply rub it with spices and salt.
- Cover the meat with dry and clean brown skin
- Wrap in foil (put in a sleeve) and place in the oven.
- Keep there for 1-1.2 hours at 200 degrees
- After the piece of meat has cooled, remove the husk from it.
Using onion skins
Buzhenina is very tender
You will need : for 2 servings - 800 grams of lean pork (or you need to trim the fat), salt, pepper, baking sleeve. No marinade!!! Preparation : Rub the piece with salt and pepper and IMPORTANT - tie it very tightly in a baking sleeve, so that the water in which we will cook the boiled pork does not get inside. Keep it like this in the refrigerator for a day. We put our package in the multicooker bowl, pour boiling water so that it covers the meat in the sleeve and set the “ Stew ” mode for 1 hour. Then turn the meat over and simmer for another hour. If you can’t cook it for that long, feel free to set it right away for 2 hours and let it simmer, and if it goes into standby mode, even better. As a result, after stewing, we leave it to cool directly in the water. Then we unwrapped it (there will be juice inside, you can make a sauce on it, but this is no longer according to the System), scraped off the fat that was rendered (it can also be used in the sauce) and cut it into portions. The boiled pork turns out to be very tender, non-greasy, and simply melts in your mouth. You can have a treasured sandwich in the morning)) Ira Tezina
How to cook boiled pork baked in the oven in beer
INTERESTING: This dish can easily be called festive. It is easy to prepare; the marinade thoroughly saturates the entire piece. Hot or cold boiled pork turns out excellent.
What to prepare:
- Fatty pork - piece up to 2 kg. (neck preferably)
- Spices (mixture to taste) - a small handful
- Garlic – 1 small head
- Carrot – 1 pc. (small)
- Beer – 1 bottle in glass (dark, unfiltered)
How to bake:
- Prepare a piece of meat, stuff it thoroughly with garlic and carrots, as deeply and often as possible.
- Place the meat in a deep, large bowl and pour beer over it (it should marinate for at least several hours).
- After this, remove the meat from the marinade, rub with spices, salt and wrap in foil (you can also use a cooking sleeve).
- The meat is baked for a long time, 2-2.5 hours (at a temperature of 180, no more than 200 degrees).
Beer marinated and baked meat
How and with what to serve boiled pork?
Such a dish as boiled pork is good both on its own and in combination with any products and side dishes:
- Baked pork can be served cold, either on its own or together with other meat delicacies in the form of slices.
In order for the boiled pork to look beautiful on the festive table when sliced, and its pieces not to fall apart, you only need to cut it when it has cooled down.
- boiled pork is perfect for a holiday table as a second hot dish, and young potatoes with herbs and butter would be ideal as a side dish;
- The combination of boiled pork and fresh vegetables is incomparable: tomatoes, lettuce, radishes, fresh cucumbers, cabbage and other greens.
- in the end, you can simply serve boiled pork with ripe tomato sauce: it will emphasize the rich taste of the dish and will harmonize with it both cold and hot.
In any form and with any serving option, boiled pork is exactly the dish that is one of the first to be eaten from the holiday table. Moreover, it is so tasty and healthy that none of the guests will feel heavy in their stomach, and the hostess will be flattered by the number of sincere compliments from her guests and family members.
How to cook pork baked in the oven with mustard
INTERESTING: Mustard will add a pleasant piquancy and spiciness to the meat. Depending on your preferences, you can use spicy Russian mustard or French grain mustard.
What to prepare:
- A piece of meat – 1.5-2 kg. (can be fatty or lean)
- Spicy mustard – 1 tsp.
- Grain mustard – 2 tbsp.
- Mixture of hot peppers – 1 tsp.
- Bay leaf – 2 pcs.
- head of garlic
- Small carrot – 1 pc.
How to bake:
- Prepare a piece of meat for baking, carefully stuff it generously with garlic and carrots (they can be rolled in salt or pepper).
- Rub the meat with spices and salt (to taste)
- The bay leaf should be crushed with a mortar and the meat should also be rubbed with it along with mustard.
- Wrap the piece in foil and bake for 2 hours at 180 degrees (no more).
- After 1-1.2 hours of baking, you can unroll the package so that it can acquire a crust.
Baked pork with mustard
Baked pork crumbly
You will need : Pork neck - 1.5-2 kg (in my case, I took two pieces of almost a kilogram each), garlic, spices (steak spices, pepper, paprika, basil were used). Preparation : Wash the neck, dry it, make cuts for the garlic (cut each clove into two or three parts, insert into the cuts at a distance of a couple of centimeters - quite often). After this, generously rub the meat with salt and spices on all sides. Wrap it in cling film and leave it in the refrigerator overnight (at least 8 hours). The next day, wrap it in foil (in 2 layers) and put it in the oven for 3.5-4 hours, no less! These pieces took exactly 4 hours to cook. If during cooking a little juice leaks onto the baking sheet, it’s okay, even if it burns: it won’t affect the meat itself. Ira Tezina
How to cook boiled pork?
INTERESTING: Boiled pork can also turn out very juicy and tasty. Of course, it won't have a crust, but if you choose the right fatty piece of meat, you won't regret choosing this particular recipe. A marble neck or flank is perfect for boiled boiled pork.
How to cook:
- Prepare a piece of meat and stuff it to your liking.
- Rub a piece of meat with salt and any spices
- Place the meat in cellophane (several layers of food bags).
- Tie tightly to prevent water from seeping inside during cooking.
- Boil water and dip the meat in it
- Cook over low heat, then turn it off and leave until cool.
- Afterwards, remove all the bags and cut the meat into slices.
IMPORTANT: By preparing meat in this way (in cellophane), you can preserve all its juiciness and not overcook, as if it were regular cooking.
Boiled meat: boiled pork
Drunk boiled pork
Wash the meat fillet, dry it with a napkin and stuff it with garlic. Sprinkle with salt, salvia, rosemary, a little nutmeg and definitely red pepper! Give the meat time to come to its senses in the refrigerator... You can even keep it overnight! Heat olive oil in a deep frying pan (sunflower oil is even better!) and fry the meat on all sides. Add table white wine and leave to simmer under the lid! You can add olives, carrots, and celery to the sauce... “Visit” the meat to turn it from time to time... DONE! Let cool and cut into slices. Serve with sauce, horseradish, or mustard.
How to cook boiled pork in a slow cooker: recipe
IMPORTANT: The multicooker is also suitable for preparing delicious boiled pork at home.
What do we have to do:
- Buy the fatty part of the meat and prepare it, removing veins and films.
- Carefully stuff the meat, trying to do it as deeply and abundantly as possible.
- Rub the meat on all sides with any spices and salt (just a little). You can marinate the meat or coat it with mustard.
- You can grease the multicooker bowl with oil, but do not pour too much.
- Place the meat on the bottom and turn on the “Frying” mode for 30-40 minutes.
- All this time, you should not disturb the meat and only after 40 minutes turn it over to the other side and hold it for the same amount of time.
- Then remove the meat, cool and cut into portions.
Baked pork can also be cooked in a slow cooker
Baked pork with garlic
You will need : pork tenderloin or boneless ham (you can have a neck) - 700 - 1000 g, garlic, bay leaf, salt, pepper. Preparation : wash and dry the meat. Peel the garlic and cut into thin slices. Make cuts in a piece of meat using a sharp knife, lightly rub these cuts inside with a mixture of salt and pepper and stuff the meat with garlic. Prepare the spicy mixture: peel the garlic and finely chop it or pass it through a garlic press. Chop the bay leaf. Combine garlic, bay leaf, salt, pepper and mix the mixture well. Rub the meat with the prepared mixture, put it in a saucepan and marinate (preferably overnight). Wrap the meat in foil and place in the oven. Bake at a temperature of ~170-180 degrees ~60-90 minutes. Allow the finished meat to cool, then cut into thin slices. Served cold, such as flaky steak meat , it turns out incredibly tasty.
How to make homemade boiled pork in the oven juicy and tasty: tips
Adviсe:
- To make boiled pork juicy, you need to choose the right meat. Meat without veins and bones is best.
- Another secret is preparing the meat, which involves washing it, drying it and removing unwanted parts (veins, bones, films).
- You can add a pleasant flavor to the meat by stuffing and marinating.
- To ensure that the meat retains its juices, bake it wrapped in foil and only half an hour before the end can it be opened so that the crust is fried.
- Rub the spices evenly over the meat and do not use too much salt.
- Bake at medium temperature; a low temperature will not cook the meat, but a high temperature will dry it out.
Baked pork meat: which one to choose?
In order for boiled pork to come out juicy, soft and aromatic, you need not only to follow all the stages of its preparation, but also to be able to choose the right meat for it.
- Traditionally, to prepare boiled pork, a whole piece of pork is chosen, preferably without hard veins and bones, with a certain amount of fat, so that the meat turns out really juicy and tender.
- The weight of this piece should be at least 1 kg, but not exceed 2.5-3 kg, so that it can cook evenly and at the same time not turn out too dry.
Important: do not try to choose the leanest piece possible for boiled pork: this will in no way affect your figure, but the meat may come out too dry and tight. A certain part of the fat should cover the selected piece of meat, and inside it should be “marbled” and juicy.
The ideal option for baking is the neck or back of the carcass, as well as the ham.
Some housewives also choose veal and even chicken to cook boiled pork - this option would be appropriate for those who prefer lean meat or are on a diet. But most often, pork neck is chosen for baking, since it has a heterogeneous structure and layers of fat necessary for juiciness.
It is also very important that the meat is not frozen before cooking, that is, it is fresh or chilled.
What spices should I use to cook pork?
Adviсe:
- Nutmeg – you can use already ground or whole nutmeg, which is grated on a fine grater.
- Rosemary – dried spice or fresh aromatic sprigs will do.
- Black pepper – you can grind peppercorns or use already ground pepper (both black and allspice).
- Mixture of peppers – hot or not
- Oregano – adds flavor and spice to meat
- Dry mustard - a small amount for sharpness and piquancy.
- Bay leaf - you can cover the meat with it or grind it into crumbs in a mortar.
- Sesame – adds a subtle aroma to the meat
- Curry - in small quantities is suitable not only for chicken, but also for pork.
- Dried basil – will give the meat a spicy “note”
- Coriander – dried and ground
Buzhenina from pork knuckle
Preparation : Wash the pork knuckle, remove excess hairs, place in a deep saucepan, add water, add spices (salt, peppercorns, bay leaf), you can add an onion and a small carrot. Cook over low heat for 2 hours, then remove the shank and cool slightly. Then cut it, carefully remove the bone, rub the meat with garlic and ground pepper, and roll it into a roll using cling film. Wrap the roll tightly in film and put it in the refrigerator overnight.
Recipe for a delicious sauce for homemade pork
Mustard sauce:
- Mix 1 tsp. mustard with 1 tbsp. mayonnaise and 1 tbsp. olive oil.
- Add a pinch of black or mixed pepper
- Add a pinch of nutmeg
Tomato sauce:
- One tomato should be blanched and peeled
- Chop the pulp into cubes and place in oil (1 tbsp) in a frying pan.
- Simmer the pulp for 5 minutes until it becomes homogeneous.
- Squeeze a clove of garlic, add a pinch of pepper and a couple of pinches of salt.
- Boil the sauce and add finely chopped herbs before serving.
Mushroom sauce:
- Fry mushrooms in butter until golden brown
- Add a quarter of the onion, salt
- Fry for 5-7 minutes
- Pour in the cream and simmer the mixture
- You can add 0.5 cloves of garlic
- After boiling, puree the sauce in a blender and serve.
Cheese sauce:
- Melt a piece of butter in a frying pan
- Pour in the cream and grate 1 processed cheese
- Boil the mixture until the cheese is completely melted
- Mix the mixture thoroughly with a whisk
- Add 0.5 cloves of garlic and salt, a mixture of peppers
Baked pork loin with garlic
To bake 1.5-2 kg of pork loin you will need : 5-7 cloves of garlic, half a lime, and also marinade: 50 g. odorless vegetable oil, 25 gr. balsamic vinegar, 25 gr. soy sauce, 1 tbsp. spoon of Russian mustard, salt to taste. Mix the ingredients thoroughly. Spices : ground paprika, white pepper, allspice, nutmeg, ginger, cayenne pepper, ground coriander, rosemary. Mix all. Preparation : Wash the pork, dry with a napkin. Stuff with garlic. Lightly grease the meat with vegetable oil and sprinkle with spices and salt. Pour the marinade into a long flat dish and place the meat in it. Place a weight on top. Turn the meat over every hour or so to marinate evenly on all sides. Keep the meat in the marinade for at least 5-6 hours (optimally 12 hours). Heat a grill pan and fry the meat over high heat on all sides. Preheat the oven to 250*** degrees. Sprinkle the meat with lime juice and place in the oven. After 15-20 minutes, reduce the oven temperature to approximately 170*** degrees. Bake the meat for about 1.5 hours***. Periodically collect the melted fat with a spoon and pour it over the meat. Cut the meat into portions. When serving, pour the rendered fat over the side dish. *** Temperature and cooking time depend on the quality of meat and oven model.massimo
How to prepare meat
Once the main ingredient for the dish has been selected, it must be properly processed. To do this, wash it with cold water and then dry it with a towel or let it dry naturally. If the piece is too fatty, excess elements can be removed with a knife. The maximum fat layer can be no more than 5 mm. If there is a film on the surface of the fillet, it should also be removed with a knife, but this should be done very carefully so as not to spoil the appearance of the meat.
What is boiled pork?
This dish is common in Ukrainian, Russian, and Moldavian cuisines.
Analogues of this product are also found in Austrian and Quebec cuisines.
The term “boiled pork” traditionally refers to a large piece of meat that is cooked in the oven.
Typically this dish is prepared from pork ham rubbed with salt and spices.
However, in some cases, lamb and even bear meat are used to prepare boiled pork.
The meat is rubbed with oil, poured with wine or beer and placed in the oven.
Sometimes it is wrapped in foil or a baking sleeve is used.
The meat is usually baked for 1-1.5 hours until fully cooked.
This tasty dish was first mentioned in Domostroy, the text of which was finally written in the sixteenth century.
This suggests that boiled pork has a rich history and has long been popular in Rus'.
Classic recipe for cooking boiled pork in the oven
We will do this look in the traditional way, but with a twist, it will be a real holiday option. And the juicy pulp that will come out is simply delicious!!
Ingredients:
- Pork neck - 1.2 kg;
- Canned pineapples (rings) - 3-4 pcs.;
- Banana - 1 pc.;
- Semi-dry white wine - 50 ml;
- Salt, black pepper - to taste;
- Oregano - 1 tsp.
Cooking method:
1. Rinse the meat with running water and place on a paper towel to dry.
2. Cut the neck with an accordion thickness of 1 cm, without cutting to the bottom. Next, salt and pepper the meat, sprinkle oregano on top. Leave to marinate in this form for 3 hours, covering with cling film.
3. Now cut the bananas into slices and the pineapples into slices.
4. Take a baking sheet and line the bottom with foil, place the meat along the entire length. Place a piece of banana and pineapple in each cut.
5. Pour wine over everything.
6. Cover with foil and secure all sides.
7. Bake our fruit dish for 75 minutes, then open the foil to brown the meat, and pour more pineapple syrup on top.
Pickling
An integral step in cooking boiled pork is soaking the main component in brine. How to marinate meat? For boiled pork, you can use classic marinades, which are used to prepare barbecue or oven-baked pork fillet. However, preference should be given to those marinade recipes that include the technology of stuffing fillets with garlic. To create a brine, you need to use lemon juice, spices, walnuts, a mixture of peppers, mustard and vinegar. The main feature of the marinating process is that its duration must be at least 12 hours. Experienced housewives prefer to marinate so that the meat sits overnight.
Before baking, all excess elements that were present in the marinade should be removed from the surface of the meat - they can spoil the taste of the finished boiled pork.
How much salt per kg of meat should be used when creating a marinade for it? As a rule, a teaspoon of spice is enough for this, however, depending on individual taste characteristics, the amount can be either increased or decreased.
Buzhenina in a “red shirt”
To prepare boiled pork according to a recipe that is distinguished by its originality, you need to take a kilogram of prepared meat and a liter of tomato brine, which remains after eating canned vegetables.
Pour the brine over the meat and put the mixture on the fire. After the liquid boils, reduce the heat and simmer the ingredient for an hour.
In the meantime, you can prepare the spicy mixture. To do this, pass six cloves of garlic through a press and add a couple of tablespoons of vegetable oil to it. After mixing, let the mixture sit and spread it over the cooked meat.
After all the preparations, you need to roll a piece of wet meat in a sweet wig and, wrapping it in foil, put it in the oven for baking until done.
With mustard
Baked pork in the oven (in foil) turns out to be very aromatic and piquant, the recipe for which calls for the use of mustard to marinate it. To prepare it, you need to pre-process a kilogram piece of pork fillet and start preparing seasonings for it. The aromatic complex should consist of 10 g of dried thyme, the same amount of a mixture of peppers, and a tablespoon of kitchen salt. All ingredients must be mixed and rubbed into the meat. You should make several small cuts in the piece, and then insert half a clove of garlic into each of them. Place a tablespoon of mustard on the fillet and rub evenly into it. Now the meat must be left for 12 hours to marinate.
After all the necessary preparations have been made, you should place a piece of pork on foil, wrap it tightly and place the future boiled pork on a baking sheet.
How many degrees does it take to bake a dish? Initially, the cabinet must be heated to 150 degrees and the meat must be baked at this temperature for an hour. After this, the temperature must be increased to 180 degrees and in such conditions, bring the fillet to readiness.
