Homemade boiled pork
For most of us, any holiday table is simply unthinkable without beautiful cold cuts. And the most honorable place in it, among other delicacies, is occupied by boiled pork. Of course, the easiest way is to buy it ready-made in the store. But can purchased boiled pork compare with the one you cook yourself, with your own hands, according to a home recipe?
I suggest using pork meat for this. Compared to beef, it is juicier and cooks faster. And those for whom pork is contraindicated should feel free to use beef. In both cases, boiled pork turns out great.
The preparation itself is surprisingly simple and does not require much time. Homemade boiled pork turns out tasty and juicy. It cuts great and doesn't crumble at all.
This recipe has an interesting feature. We will cook the meat in a pan of water, placing it in a plastic bag. Thus, all the beneficial substances will be preserved in the meat itself, and boiled pork will acquire a richer taste and unique aroma.
The only negative is that we will be left without a wonderful, rich broth. But what a boiled pork it will be!
Step-by-step recipe for homemade boiled pork
Meat cooked in a pan turns out juicier and softer than meat baked in the oven. And it takes much less time to prepare. It is better if the meat has layers of fat. Then the boiled pork will be juicy and tasty.
Meat weighing 1 kg is cooked for 1 hour. And if we take 0.5 kg. meat, it should be cooked for 30 minutes. Very easy to remember. 100 gm of pork contains 257 kilocalories.
- Beef meat 850 g
- Onions 2 pcs.
- Bay leaf 2-3 pcs.
- Peppercorns 6-9 pcs.
- Cloves 4 pcs.
- Onion peel 1 handful
- Khmeli-suneli 1 tsp.
- Red pepper 0.5 tsp.
- Salt 1.5 tbsp.
- You will need
: more than 1 hour - Geography of the dish
: Russian - Main ingredient
: Beef - Type of dish
: Lunch
These are the products we will need.
Rinse the meat several times, add cold water and cook. After boiling, skim off the foam and cook for 2 hours. If it is pork, then 1.5 hours is enough. Of course, it is better to take meat that is not lean, with fat, for example, the neck part.
Now you need to salt the meat. There should be a lot of salt, the broth will be strongly salted, and the meat will take the required amount of salt. In addition to salt, add 2 washed onions in their skins to the broth. And also half a head of garlic. This time I didn't add a handful of clean onion peels, but I always did before. It gives a beautiful golden color to the meat.
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Cook the meat for about another hour. Pierce it with a fork and see if it goes into the piece very easily, then the meat is ready. 20 minutes before cooking, add bay leaf, cloves, and peppercorns. Cool the meat in the broth without removing it. Prepare a mixture of spices: crush 1-2 cloves of garlic, mix the spices
Remove the meat from the broth and rub it with spices and garlic. Wrap in foil and place in the refrigerator for an hour.
Then you can cut and serve. This time I didn’t even really cool the meat, everyone was in a hurry to try it. Therefore, the cutting turned out to be not very thin)
And this is pork prepared according to the same recipe.
Description of preparation:
Baked pork cooked in the sleeve turns out very juicy and soft. Before baking, fry the meat over high heat, just a couple of minutes, so that the top layer sets. The boiled pork will turn out to be beautifully shaped if you compact the piece of meat with a thick thread. We use garlic, pepper and meat seasoning as spices; if desired, this set can be supplemented with carrots and other spices to taste.
Purpose: For dinner / For a holiday table Main ingredient: Meat / Beef Dish: Appetizers / Sleeve dishes
Baked beef in a slow cooker
Baked pork in a slow cooker is the simplest recipe with photos of preparing a delicious dish at home. Thanks to such a kitchen assistant, the meat will not dry out or burn, but will turn out juicy and soft.
Ingredients:
• 800 g beef (pulp); • 1 carrot; • 2-3 cloves of garlic; • 2 bay leaves; • 1-2 tsp. seasonings for meat; • 2 tbsp. l. vegetable oil; • salt to taste.
Preparation:
1. For boiled pork, it is better to take beef tenderloin, which has no veins, and the meat does not deform during frying. You can also take a rump, but then you need to cut off excess fat from it and remove the film. So, we wash the prepared meat under water, dry it and set it aside for now. Take a carrot and chop it into thin strips.
2. Peel the cloves of the spicy vegetable and cut them lengthwise into several pieces.
3. Return to the meat and rub it well with salt and any seasonings for meat dishes. Leave for half an hour to allow the beef to absorb the flavors of the spices. You can use any seasonings, but you need to carefully look at the ingredients to see if there is any salt.
4. Now we make holes in the meat with a sharp knife, but not through them. Stuff the beef with garlic and carrots.
5. Chop the bay leaves directly with your hands and place them evenly on top of the meat.
6. Pour oil into the multicooker bowl, put the beef, if the whole piece does not fit, then cut it in half.
7. Close the lid, select the “Extinguishing” mode and set the timer for 40 minutes.
8. After the signal, do not open the lid, but turn on the “Baking” mode and the time is 20 minutes. And after the second signal, we take out the finished boiled pork, cool it and can be served, but it is better to put it in the refrigerator for several hours before serving.
On a note! You can also bake boiled pork in a slow cooker.
To do this, select the ham or neck part. This meat cooks faster. Therefore, the “Extinguishing” mode, but we reduce the time to 30 minutes.
How to bake meat in a slow cooker
Tender, juicy and aromatic boiled pork is obtained in a slow cooker. This is the easiest way to cook. The slow cooker prevents the beef from overcooking or drying out, and there is no need to monitor the process or add marinade.
Required:
- veal – 1 kg piece;
- 6 cloves of garlic;
- 15 grams of beef seasoning;
- 40 g refined oil;
- spices (salt and pepper) only to taste;
- If you plan to stuff beef, add:
- carrots;
- 2 bay leaves;
- 2 garlic cloves.
Baked pork takes 2 hours 35 minutes to prepare, and a serving contains 245 kcal.
Step by step preparation:
Step 1
Chop carrots and peeled garlic into cubes. Dry the washed meat on a towel. To cook boiled pork in a slow cooker, it is better to take a beef tenderloin that has no veins and does not deform when frying;
Step 2
Sprinkle the meat with salt and seasonings and rub them into the flesh with your hands. Place broken bay leaves on top. Leave for half an hour so that the beef is saturated with spices and aromas.
Step 3
Using a sharp knife, make holes in the meat piece, approximately 2 cm apart. Insert chopped garlic and carrots into these holes.
Step 4
Pour refined oil into the bowl of the device. No need to add water. Place the beef in a bowl, set to “Frying”. After frying, turn off and change the mode to “Stew-meat”. Bake for 45 minutes.
Step 5
Let the boiled pork cool for about half an hour. Place it in foil, sprinkle large pieces of garlic and black pepper on top, and wrap it up. To make the meat more dense, put it in the refrigerator for 1.5 hours.
Step 6
Cut the boiled beef into slices. Serve it with tomato sauces, Russian mustard, horseradish, fresh vegetable salads, sliced vegetables or pickled onion rings.
How to make boiled pork in foil in the oven
In Rus', boiled beef was cooked in a well-heated oven, in which the hot air instantly covered the meat. Afterwards, the oven slowly cooled down, and the meat simmered. At home, you can also cook delicious meat, but not in the oven, but in a regular oven. And so that the beef does not fry and simmer, it should be baked in foil. A step-by-step recipe with photos will tell you how to get such an appetizing dish.
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Ingredients:
• 1 kg of beef; • head of garlic; • 60 g mustard; • 70 ml honey (liquid); • seasonings to taste.
Preparation:
1. Pour liquid honey into a bowl; if it is thick, you can melt it a little. Add mustard and stir everything well.
2. Wash the beef, dry it and coat it well with the honey-mustard mixture on all sides. Leave to marinate for several hours, or better yet, refrigerate overnight.
3. Then we make punctures in the beef with a sharp knife and add pieces of garlic. Sprinkle the meat with pepper and salt and leave for another hour in a cool place.
4. Then wrap the meat in foil and bake in the oven for an hour, temperature 200°C. Afterwards, turn off the oven, but leave the boiled pork in the oven until it cools completely.
Advice! To make boiled pork really tasty, you need to use only fresh meat. The defrosted product is much inferior in both taste and aroma.
Baked pork in the oven
In our country, anyone who is not a convinced vegetarian loves juicy boiled pork. However, we can often afford it only on holidays. There is only one way out - learn how to cook this delicious meat dish at home: it will turn out both cheaper and healthier.
Chicken fillet baked in a sleeve
Juicy chicken boiled pork with carrots and garlic will be very welcome on the holiday table. As a matter of fact, its final price will please you so much that you may well start preparing this snack on ordinary days as an addition to sandwiches.
Ingredients:
- Chicken fillet – 500 g.
- Carrots – 2 pcs.
- Garlic – 1 head
- Salt - to taste
- Ground black pepper - to taste
Cooking method:
Rinse the chicken fillet, peel off the membranes and cut lengthwise into thin pieces with a sharp knife (like large serving pieces).
Place one of these pieces on a cutting board. Season generously with salt and pepper.
Peel the carrots and garlic and rinse. Cut the garlic cloves in half and cut the carrots into small pieces.
Place 2 pieces of carrots and garlic on the first layer of meat, wrap the meat in a roll. Salt and pepper the second piece of meat on both sides. Place a roll on it, add more carrots and garlic, and wrap it in a roll again.
Do the same with all the meat and carrots. When you have small pieces left, you can put them on top and on all sides.
Don’t be afraid that the structure will fall apart - at the end you need to fasten it with threads, tightly tying a large roll on all sides.
Then place the resulting meatloaf in the baking sleeve. Tie the sleeve tightly at the exit, leaving a lot of extra space so that the bag, inflating during baking, does not burst. You can also make several small holes on the sleeve, but only on top, so that the liquid does not leak out and the boiled pork is not very dry.
Send the meat to bake in the oven preheated to 220 degrees. Keep for approximately 45 minutes.
Baked pork with mustard, baked in foil
Pork marinated in mineral water becomes incredibly tender, and mustard will give the boiled pork a beautiful crust.
Baked veal in the oven and grill
The secret of the amazing taste of this boiled pork is that it is baked first in the oven, and then “finished” on the grill. This way it remains juicy inside and is covered with a crispy crust on top.
Recipe:
Take a piece of lean veal (if there is some fat, do not cut it off), rinse and wipe dry.
Peel a large clove of garlic and cut it into thin oblong pieces. Mix salt and pepper in a small container. Dip the knife in salt and pepper, and then use it to make small cuts in the meat. Stick garlic into the slits. Then sprinkle the piece of meat thickly with dry Provençal herbs and place a bay leaf on top.
Place the prepared meat on a piece of foil, wrap tightly and refrigerate for an hour.
Then take it out, leave it for another hour at room temperature, and then put it in the oven preheated to 200° Celsius. Next, you have two baking options. You can first hold the boiled pork for 40 minutes in the oven, and then brown it for 15 minutes in the grill, opening the foil. Or just leave it in the oven for an hour.
Source: https://opitanii.net/story/buzhenina-v-duhovke
Baked beef from Yulia Vysotskaya
Famous TV presenter Yulia Vysotskaya on her channel We Eat at Home offers her step-by-step recipe for making boiled pork from beef. Meat prepared according to her recipe at home turns out tasty, aromatic and very appetizing, as in the photo.
Ingredients:
• 700 g beef; • 2 tbsp. l. olive oil; • 1 tbsp. l. juniper berries; • 1 tbsp. l. coriander seeds; • 1 tbsp. l. black peppercorns; • 2 cloves; • 0.5 tsp. salt.
Preparation:
1. Pour juniper berries, cloves, coriander and salt into a mortar and grind.
2. Pour in the oil and stir everything thoroughly.
3. Rub the resulting mixture onto the meat, wrap it in film and leave to marinate for at least an hour, or better yet overnight.
4. Wrap the marinated beef in foil and place in the oven for 50 minutes, temperature 190°C.
5. We are not in a hurry to unwrap the cooked boiled pork, but let it rest for 20 minutes.
On a note! You can marinate beef not only in spices, but also in rye kvass. You just need a real rye drink, and not the one sold in plastic bottles. Instead of kvass, you can also take red wine.
Boiled beef with prunes
Buzhenina made from beef with prunes turns out to be very interesting in taste. Thanks to dried fruits, the meat acquires a smoky flavor. The beef is also marinated in wine and then baked in foil or in a sleeve, which deepens its color. So this recipe with a photo will allow you to prepare a real holiday dish at home.
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Ingredients:
• 600 g beef tenderloin; • 15 prunes; • 6 tbsp. l. red (dry) wine; • 10 bay leaves; • 2 tbsp. l. seasonings; • 4 tsp. salt.
Preparation:
1. Place the beef tenderloin on foil and rub it with salt and seasonings on all sides. From spices you can take allspice, black or red, dry dill, suneli hops or any spicy herbs.
2. Now use a wide knife to make cuts all over the piece and stuff the beef with prunes.
3. Pour wine over the meat and place broken bay leaves on top.
4. Cover the beef with foil and place in the oven for 2 hours, temperature 200°C.
Note! If you use sweet wine, then reduce the heat of the oven or the baking time, otherwise the sugar will burn the meat.
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.
