Juicy boiled pork in the oven - recipes for cooking at home

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Prepared by: Olesya Voronina

11/24/2015 Cooking time: 3 hours 0 minutes

Not a single holiday in our family is complete without boiled pork! Several salads, potatoes, and the main decoration of the table - a meat dish - pork neck with garlic, baked in a large piece.

How to bake boiled pork

Products

Pork ham with bone – 3 kilograms Coarse salt – 3 level tablespoons Garlic – 2 heads Black peppercorns – half a teaspoon Bay leaf – 3 pieces Sunflower oil for frying – 1 tablespoon

Food preparation

1. Cut the bone out of the pork butt. Insert a thin long knife along the entire thickness of the piece along the bone and circle the bone, trimming the meat. 2. Wash the piece under running water, thoroughly clean (scrape) the skin with the sharp side of a knife, and place the meat on a cutting board. 3. Prepare spices: break bay leaves into pieces. Crush black peppercorns in a mortar. Divide the garlic into cloves. Clean each clove from dry membranes, cut large cloves in half. 4. Prepare a deep bowl, add 2 tablespoons of salt, coarsely ground black pepper, pieces of bay leaf into it and mix. 5. Pour 1 tablespoon of sunflower oil onto a piece of ham and spread it evenly with your hands, so that the entire piece is covered with a thin layer of oil. 6. Stuff the meat with garlic: use a thin sharp knife to pierce the meat in several places. Insert a clove (half) of garlic into each cut. 7. Place the prepared piece of ham in a bowl with spices and press down with your hands. Now turn it over to the other side and press down again. Turn the piece until it is evenly coated with the salt and spice mixture. 8. Leave a piece of ham in a bowl, press it on top with a suitable sized plate and put it in the refrigerator for 8 hours. 9. Place the meat soaked in spices and salt in a deep baking pan. Pork ham is ready for baking.

Baking in the oven

Heat the oven to 200 degrees. Place the baking sheet with the pork ham on a rack in the middle part of the oven. Set the heating mode to 170 degrees. After 1 hour, carefully turn the piece of meat over to the other side and bake for another 1 hour. Pierce the meat with a knife - the juice released from the puncture site should be clear.

Air fryer baking

Wrap a piece of ham in foil and bake for 1 hour at a temperature of 230 degrees and medium air speed. Open the foil and bake for another 30 minutes at 200 degrees.

Baking in a slow cooker

Pour 2 tablespoons of vegetable oil into the multicooker bowl, place a piece of ham in it, turn on the “Baking” mode and set the timer for 1 hour. Turn off the multicooker and leave the meat in it for another 15 minutes.

With carrots

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

How to make baked pig meat, already perfect, even tastier? Stuff it with carrot slices! Baked pork with carrots and garlic is tender and tasty even at the cooking stage. Its amazing aroma will drive not only your family, but also all your neighbors crazy. 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:

1. 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.
2. 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. Make a hole in the top of the bag to allow steam to escape.
3. Marinate the prepared pulp for one or two hours. After this, bake in an oven preheated to 200 degrees for 1.5-2 hours.
4. Before making holiday cuts from meat, cool it without removing the foil and keep it in the cold for at least an hour.

Fkusnofacts

- Buzhenina is

old Russian dish. Pork ham can be replaced with neck chop.

can be wrapped for greater juiciness.

into a baking sleeve, foil or parchment, and 15 minutes before the end of baking, unfold the boiled pork so that it browns.

- They serve

and hot. Horseradish or mustard are especially suitable for boiled pork.

– Cost of products

to prepare 1 kilogram of boiled pork – about 500 rubles. (as of December 2021). The cost of ready-made boiled pork in a store starts from 1,200 rubles/1 kilogram, that is, almost twice as much.

How to cook boiled pork in foil in the oven

It is difficult to imagine a person who would not love aromatic, rich in vitamins and minerals, baked, boiled or fried meat. Everyone has tried boiled pork at least once in their life, which is not only quite easy to prepare, but also retains all its juiciness when baked in foil using such an indispensable device in the kitchen as an oven.

Simple step by step recipe

The taste of meat products directly depends on the choice of a fresh piece of meat, its marinating in spices and the cooking method. To make such an aromatic and terribly tasty dish as boiled pork at home will take a little more time, but the taste will be brighter, richer and more aromatic.

Baked in the oven, it can be served for a hearty, hearty breakfast, lunch, or will be a wonderful addition to dishes on the holiday table.

The entire process of creating a wonderful dish can be divided into three main stages (marinating, baking, aging). But the step-by-step recipe for preparing the dish consists of the following steps:

1. The meat should not be cut; it must be washed under water and excess moisture removed from the surface with a paper towel;

2. Peel a few cloves of garlic;
3. Make cuts in different places in the whole piece of pork and insert cloves of garlic into them;
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4. Then coat the entire piece of meat with salt and spices, rubbing them a little into the surface;
5. Cut the peeled onion into rings half a centimeter thick and place on the bottom of the container in which the pork will be marinated;
6. Then lay out the meat, and place the remaining onion rings in a dense layer on top and around it;

7. The dishes with meat are covered with film to avoid chapping and placed in the refrigerator for one day;
8. You can start baking by laying foil on a baking sheet and placing a piece of previously marinated meat along with onions on it;
9. Cover the pork with another piece of foil and, tightly wrapping the edges, bake in an oven preheated to 220° for an hour and a half;
10. After a while, remove the top layer of coating so that the surface of the meat is browned, and continue the baking process for another half hour;
11. To cool, leave the boiled pork in the oven and then put it in the refrigerator for two hours.

It is better to cut the meat cold - it will not fall apart. By giving additional time for soaking, the boiled pork will turn out softer and more tender.

In foil

• Cooking time: 2 hours (excluding marinating time).
• Number of servings: 10-12 persons.
• Calorie content of the dish: 273 kcal per 100 g.
• Purpose: holiday dish.
• Cuisine: Russian.
• Difficulty of preparation: easy.

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 cooking process does not escape outside, but remains inside the package. Baked pork in foil retains tenderness, remains juicy, and is perfect for elite slicing for a gala dinner. Shortly before the end of baking, you need to open the foil, pour the meat sauce over the pork, and wait for a golden crust to form.

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:

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

How to cook boiled beef with mustard

The benefits of beef meat have been known for more than seven thousand years - since man managed to tame and domesticate cattle. Baked boiled pork from a very healthy, quickly digestible meat product in the body - beef brings saturation and quickly satisfies the feeling of hunger.

To cook a dish in the oven you need:

• beef pulp – 1 kg;
• garlic – 20 g;
• red wine – 100 ml;
• mustard (beans) – 3 tsp;
• salt and spices (dried basil, coriander, black pepper and paprika) - 15 g each (1.5 tsp);
• olive oil – 17 g (1 tbsp.);
• vegetable oil – 17 g.

The time spent on marinating is twelve hours (you can simply put it in the refrigerator overnight to soak) and two hours are needed directly for the cooking process. One hundred grams of baked boiled pork contains only 185 kilocalories.

If the selected piece of pulp is too thick, then for better saturation with all the spices, you need to cut it into two parts, remove the veins, film and rinse under running water. After removing excess moisture with paper towels, place the beef in a deep bowl.

After making several cuts in different places in the meat, place the peeled and halved garlic into them. Pour the selected spices on top, rub in salt well and coat the entire surface. Next, pour in the wine, olive oil and sprinkle with mustard - rub the mixture in with your hands and transfer the beef to marinate in a plastic bag, which must be closed and refrigerated for ten hours.

Line a baking dish with foil and grease it with oil. After laying out the marinated beef, wrap the foil tightly around the entire edge so that no air escapes and the juice released by the meat does not evaporate. Place the form in an oven preheated to 160° for one hour. Having opened the foil slightly, you can pierce the boiled pork and, if the juice does not flow out much, the dish is ready.

You should leave it in the oven to cool - during this time the aromatic juice will further saturate the boiled pork. After cutting into thin slices, the dish can be served; it harmonizes perfectly with hard cheese and herbs.

In mustard in the oven

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

The use of mustard in preparing meat dishes is a good Russian tradition. The taste of this popular seasoning complements the meat theme and gives the dish a sour-spicy note. Homemade pork with mustard, baked in the oven, has always been a rich, festive, elegant food, worthy of true gourmets. Try baking meat according to this recipe for a family celebration - and homemade boiled pork will definitely become the main dish of the meal.

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Ingredients:

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

Cooking method:

1. Stuff the meat with garlic. Divide large slices into parts.
2. Salt and pepper the pork, coat with mustard. Cover and refrigerate the meat to marinate for two hours or more.
3. Wrap the pork pulp in thick food foil and bake for an hour and a half in an oven preheated to 200 degrees.
4. To give the pork an appetizing home-made glow, open the foil, pour the juice over the meat and bake for another 10 minutes. Cool the dish well before serving.

Baked lamb with garlic and carrots in the oven in foil

Juicy, tender and soft boiled pork can be prepared from absolutely any type of meat. When choosing lamb, you should remember the specific smell and taste. Therefore, to prepare a dish in the oven, you will need to use carrots, garlic, and pre-soak the meat and properly prepare the marinade. To create boiled lamb you need:

• lamb (pulp) – 0.8 kg;
• carrots – 100 g;
• garlic – 20 g (1 clove = 4 g);
• white wine – 250 ml;
• spices for meat (with cinnamon) and salt – 15 g each;
• sour cream – 100 ml;
• dry mustard – 25 g.

It will take two hours to prepare and an additional three for marinating. The nutritional value of the dish will be 170 kcal per hundred grams.

The meat does not need to be washed, just wipe it with a paper towel, remove films from the surface and tendons, which give the specific smell to lamb. Then pour in wine and set aside for half an hour.

Peel the carrots, garlic and cut into cubes. Make deep cuts on a piece of lamb with a knife and insert carrots and garlic into each. Grind the meat with salt and spices and, placing it in a container, cover with film, put in the refrigerator for two hours to soak (marinate).

Place thick foil on a baking sheet and marinate lamb on top. Mix sour cream with mustard, spread well and generously on the surface of the meat. Cover with another piece of foil, turning the edges of the bottom and top layers so that the juice released from the meat does not evaporate and air does not get inside. Place the baking sheet in an oven preheated to 200° for one hour.

The aromatic and juicy boiled pork should cool gradually in the oven. You can serve it cut into thin slices, in a great combination with lemon wedges.

In the oven

• Cooking time: 2 hours (excluding salting time).
• Number of servings: 10-12 persons.
• Calorie content of the dish: 296 kcal per 100 g.
• Purpose: holiday dish, for sandwiches.
• 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 place it with the fatty part facing up. Homemade pork neck meat in the oven turns out noble, rich, with a rich taste. It's a pity that the recipe with the photo doesn't convey the smells. The aroma of baked meat with spices will be a reward for the hostess and will attract everyone to the table.

Ingredients:

• pork – 1.5-2 kg;
• pork lard – 250-300 g;
• salt, spices, herbs.

Cooking method:

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

Cooking boiled pork with prunes

Many wonderful recipes for cooking boiled pork allow you to serve the dish at a festive table. Using a soft and tender piece of pork (neck, brisket) with small layers of fat, the dish will become very juicy, and the wonderful combination of meat with prunes will add a unique aroma and sweetish taste. To cook boiled pork you will need:

• pork (neck cut) – 1.2 kg;
• prunes – 150 g;
• salt, spices to taste;
• soy sauce – 15 g (5 g = 1 tsp);
• mustard – 20 g;
• garlic – 15 g (4 cloves).

It will take two hours for marinating and the same time for the baking process. The energy value of boiled pork is 247 kcal per hundred grams.

First of all, you need to soak the prunes in hot water for ten minutes, and use a colander to drain the liquid, allowing the remaining moisture to drain well. For the marinade, you need to combine soy sauce, mustard, chopped garlic and mix until the whole mixture is homogeneous.

Rinse the meat and dry it using a paper towel. Make even cuts in a piece of pork (on one side only) and place prunes in them. Sprinkle the surface with the selected spices, salt and rub a little into the surface with your hands to soak.

Place a piece of foil on a piece of foil and pour the marinade evenly over it. Wrap the foil tightly around the entire edge and place the meat in the refrigerator for soaking for a couple of hours.

After this, bake the boiled pork in an oven preheated to 180° for an hour and a half. Fifteen minutes before the end, unscrew the foil and let the meat brown and get a nice crust. By piercing the piece in the center, you will need to check the readiness: the juice has come out clear - the boiled pork is ready. You can serve it hot or warm, without letting it cool too much, with a side dish of potatoes.

Delicious homemade boiled pork with French mustard and nutmeg

It’s not for nothing that the French like to add “their” mustard to all meat dishes. This granular seasoning imparts a unique aroma and a barely noticeable bitterness, which whets the appetite of even a well-fed person.

Ingredients:

• Pork – 0.7 kg.
• Grainy French mustard - 3 tbsp. l.
• Butter - 2 tbsp. l.
• Nutmeg – ½ tsp.
• Salt, black pepper - to taste.

Preparation:

Ideally, it is best to use pork neck pulp, then you will get a very tender and tasty dish. Rinse it, dry it and make cuts along the oblique up to 2 centimeters deep.

Now let's make the marinade. In a bowl, combine melted warm butter with all the spices, stir until smooth.

Place the prepared neck on a sheet of foil and cover it completely with a creamy mixture with mustard splashes. Wrap not too tightly and place in the refrigerator for an hour.

Preheat the oven to 180 degrees and place the marinated meat in it directly in foil. To prevent the juice from running out, it is best to place the seam on top and place it directly in a shiny package on a baking sheet. Simmer for at least an hour. Then remove from the foil and cut into pieces and serve with a side dish.

Bon appetit!

Cooking tips

For each type of meat there are the most suitable types of seasonings: cumin and cumin are suitable for lamb, cardamom and ginger are suitable for pork, cinnamon and turmeric are suitable for beef. Important culinary tips for creating delicious and aromatic boiled pork are:

1. The oven should be well heated; you can reduce the temperature after the meat begins to “crackle”;
2. For a golden-brown, surprisingly appetizing crust, ten minutes before the end of the baking process, unscrew and remove the top layer of foil;
3. Any type of meat will lose less juice if you fry it in a frying pan before baking;
4. To increase the aroma and juiciness, let the boiled pork brew, cool slightly and soak in the taste of seasonings and natural juices.

The dish can be served on a festive table, but it can also be used as a simple, hearty breakfast. Homemade boiled pork in the oven in foil is much healthier and contains a number of amino acids that promote good digestibility of food in the body.

Video on how to make boiled pork in a slow cooker

I would like to offer you another simple recipe; by the way, it turns out no worse than in the oven. In general, try it and rate it!!

In conclusion, I want to say that no matter how hard we try to come up with super complex dishes, a baked piece of meat will not leave anyone indifferent. And if you previously thought that it was difficult to cook juicy, aromatic boiled pork, then after reading the recipes listed above, we dispelled this myth. Everything is brilliantly simple, the main thing is to marinate the meat in advance, and then combine your favorite ingredients and everything will work out!!

General principles of cooking boiled pork in the oven in foil according to step-by-step recipes

• For good boiled pork, you need to select a large piece of meat without bones and veins, with thin layers of fat, which will determine the juiciness of the dish. The juiciest pork is considered to be made from the ham or neck of a pork carcass. The optimal weight of the pulp is from one and a half to three kilograms. Chilled or fresh meat is ideal. It is not advisable to use a steamed one; such a piece will have to be kept in the refrigerator for some time. It is not recommended to use a frozen semi-finished product for boiled pork, which loses some of the meat juice when thawing.

• Making boiled pork in the oven in foil according to step-by-step recipes takes place in several stages. The meat must be thoroughly washed with cool water and removed from excess fat and veins. After this, the pulp is thoroughly dried with towels to make it convenient to work with.

• Next, the pork is stuffed with vegetables, rubbed with spices, syringed or marinated in a liquid marinade. This stage of preparation depends on the recipe, because there are many technologies for softening meat fiber and seasoning options so that baked boiled pork does not turn out dry and tasteless.

• The prepared meat is carefully wrapped in foil. It should be folded in at least three layers so that an accidentally damaged layer is covered by the next one. The seams of the foil are folded and pinched - the packaging should be as airtight as possible. Sometimes the pulp is first wrapped in parchment and only then in foil.

• Bake boiled pork in the oven on a baking sheet or form. Baking time depends on many factors: type of meat, initial preparation, size of the piece. Typically the process lasts from one and a half to three hours. The baking temperature in each recipe is specified separately. Sometimes a special temperature regime is used: at first, boiled pork is cooked at maximum heat, and then switched to a lower temperature.

• Serve boiled pork in the form of slices after complete cooling and even additional storage in the refrigerator. Although, if you really can’t wait, you can try a piece of warm meat.

Recipe 3: boiled pork at home in the oven

We tell you how to cook delicious boiled pork in the oven.

• Pork – 1.5 kilograms (necks);
• Garlic – 1 head;
• Spices to taste.

The main advantage of this recipe is its simplicity of ingredients, and a little secret that you will learn later.

The king of our recipe is pork, it is advisable that it be fresh and not frozen, well, how it turns out.

If it just so happens that your meat was frozen, defrost it and rinse it thoroughly.

Next, we prepare the highlight of our recipe - the brine, which is very simple. Boil one liter of water, and add salt, pepper, bay leaf, paprika, and even more of your favorite spices directly into the boiling water.

Let our pickle steep for an hour and cool.

Now fill the meat with the prepared brine.

Next is the most crucial moment, we put our meat in the refrigerator to marinate in brine for at least two days.

When you remove the meat from the brine after the time has passed, you will notice that the meat has gained significant volume and weight, and this is very good; the boiled pork will be very juicy and tasty.

Now, as usual, we stuff the meat with garlic, optionally with carrots and other vegetables, as in the recipes below.

We wrap our workpiece in a baking sleeve and tighten it quite tightly, while not forgetting to make several holes for steam to escape.

Next, send the boiled pork to bake in the oven for two hours at 180 degrees. Then another half an hour without a sleeve.

We take the boiled pork out of the oven.

This is such an incredibly tasty boiled pork we have, try it, it is so juicy and tasty that you can choke on your mouth.

Baked pork in the oven in foil: a step-by-step recipe for tender stuffed pork

Baking a large piece of meat in the oven is possible in dozens of individually similar ways, from stuffing to marinating. They are not suitable for everyone; the meat needs to be kept in the marinade for a certain time, stuffed - not everyone likes it. We offer a step-by-step recipe for boiled pork in the oven in foil, which involves injecting the meat with cream. Tender cream is injected into the piece using a syringe with a thick needle, which makes the meat more juicy. Instead of cream, any marinade, wine and even beer will do. Baked pork with pomegranate, cranberry and currant juice turns out well.

Ingredients:

• kilogram of selected pork pulp;

• a spoonful of a mixture of mild peppers;

• 100 ml of low fat cream (up to 10%);

• a spoonful of aromatic spices, for example “Italian herbs”;

• fine salt – a small heaped teaspoon.

Cooking method:

1. Peel the garlic. There are no restrictions on quantity, you can use less or more. For a given amount of meat, for a bright garlic flavor, it is enough to take five medium cloves.

2. Press the garlic into a bowl, add a mixture of herbs, salt, aromatic peppers and grind thoroughly. Pour the cream into the bowl, stir thoroughly and leave for a quarter of an hour. It is advisable to keep the cream at room temperature, then it will more easily absorb all the flavors.

3. Strain the settled mixture through layers of gauze; do not throw away the remaining spices. We fill the syringe with the strained cream and put a wide-bore needle on it. Pour two tablespoons of infusion into the spice mixture and mix.

4. After washing the piece of meat with water, we cut off everything unnecessary from it: veins, films, excess fat. We pierce the meat with a needle, as far as the length allows, and gradually removing it, squeeze the cream out of the syringe. We make such punctures as densely as possible over the entire surface of the piece.

5. Place the piece filled with aromatic cream on a large sheet of foil, coat the meat on all sides with the reserved grounds and wrap it in foil. We fold the foil at the seams so that the meat juice does not escape from them during baking.

6. Place the package on a baking sheet and place it in the middle level of the oven, of course, preheating it to 180 degrees in advance. Bake for an hour and 40 minutes.

7. Cool the pork without removing it from the foil, then for another 4 hours, place it in the refrigerator without unpacking.

Whole piece of boiled pork in a baking sleeve

In the modern world, special baking bags have replaced foil and many people like to cook in them. Well, let's try this method too.

Ingredients:

• Pork - 1 kg;
• Thyme - 1 tsp;
• Rosemary - 1 tsp;
• Garlic - 1 head;
• Bay leaf - 5-6 pcs.;
• Salt - 1-2 tsp;
• Ground red pepper - 1 tsp;
• Pickled plums (sweet) - 8-10 pcs.

Cooking method:

Rinse the pork, dry it, make cuts all over the piece and stuff it with garlic. Rub the meat with all the spices, put it in a sleeve, and place pickled pitted plums on top. Place everything on a baking sheet and put it in the oven. Bake for 2 hours at 180 degrees.

Juicy boiled pork in the oven in foil: a step-by-step recipe for baking meat in double packaging

The step-by-step recipe for boiled pork in the oven in foil is simple, but the process is quite lengthy. The meat must first be marinated, then baked for two and a half hours, and then, after waiting for it to cool, keep it in the refrigerator for at least six hours. It is important to remember that depending on the weight of the piece, the baking duration may vary. To avoid drying out the meat, you need to accurately determine the time. For this purpose, divide the weight of the selected piece by “3” - one third of the mass of meat in kilograms is equal to the length of time, in hours, during which the pork needs to be baked at maximum temperature.

Ingredients:

• pork, fattier cut – 2.5 kg;

• ground sweet paprika;

• black peppercorns, ground in a mortar;

Cooking method:

1. Dry the piece of pulp washed with water using disposable towels. Rub it on all sides with salt and sprinkle with pepper.

2. Peel a large head of garlic, chop the cloves with a grater and coat the meat on all sides.

3. Place the pork in a bowl and cover with cling film. Let the meat sit on the counter for three hours or overnight in the refrigerator.

4. After marinating, rub ground paprika into the pork. There is no need to skimp on the seasoning; it gives the meat color and a slight flavor.

5. We tighten the prepared meat with kitchen twine and wrap it tightly with parchment paper, place it on foil and wrap it in it. We check the seams, the packaging must be sealed.

6. Place the bundle on a roasting pan and place it in an oven preheated to 250 degrees. Having placed the baking sheet on the middle level so that the meat is baked evenly, bake the boiled pork for 45 minutes at the temperature indicated above, then reduce the heat to 200 degrees and continue cooking for another hour and a half.

7. After baking, do not take out the boiled pork, let it cool slowly in the switched off oven. After this, take out the baking sheet and do not unwrap the meat until it has cooled well. Well, that's not all. After cooling to room temperature, unwrap the boiled pork and quickly repackage it in clean parchment. We put it in the refrigerator so that the meat rests in it for at least 6 hours.

Recipe 1: homemade boiled pork in the oven (step-by-step photos)

In most recipes for baked boiled pork, you take pork neck (a piece of meat from the neck part of the carcass) or meat from the back. But, as experience and practice show, if you bake meat correctly, boiled pork will turn out tasty and juicy from any part of the carcass without bones.

• pork (fillet in this recipe) – 1 kg;
• garlic – 4-5 cloves;
• black peppercorns – 1 tsp;
• dried basil and ground paprika - half a teaspoon each;
• coarse table salt – 1 tsp. with a slide;
• table spicy mustard – 1 tbsp. l (or a little more);
• baking foil.

The meat must be cleaned of all films and the fat must be left. Wash the pork under cold water and pat dry.

We peel the garlic cloves and cut them into slices (if the cloves are thin, then cut them in half lengthwise). We will stuff the meat with this garlic.

Let's prepare a mixture of spices for boiled pork. It is better to grind black pepper in a mortar; it will be more aromatic and spicy.

Add dried basil (or other dried herbs) and ground red paprika to the chopped pepper. Grind everything in a mortar again.

Mix spices with salt. We use coarse table salt for meat. Per piece weighing about 1 kg. A heaped teaspoon of coarse salt will do.

Add chopped garlic to the spice and salt mixture. Roll the slices in the aromatic mixture on all sides.

Now we take a knife with a thin sharp nose and make punctures throughout the entire piece of meat. The depth is sufficient to fit a slab of garlic. It’s more convenient to stuff the meat like this: pierce the pork and slightly tilt the knife to the side without removing it from the meat. They inserted the garlic, pushed it into the hole with a knife and pulled out the knife. The garlic will go into the meat and will not fall out.

After stuffing the meat, sprinkle it with salt and spices and begin to rub this mixture on all sides with your hands. You need to rub thoroughly, as if massaging a piece of meat.

Squeeze mustard from the tube onto the meat (it’s better to take spicy mustard - it’s more aromatic and tasty). Rub the meat with mustard, distributing it evenly throughout the piece. Cover the dish with a lid or cover it with film and put it in the refrigerator for 10-12 hours (overnight).

Before taking the meat out of the refrigerator, turn on the oven and let it warm up to 220 degrees. Place the marinated meat on a piece of foil (on the matte side), cover with a second piece.

We connect the edges and bend them so that they can be wrapped 2-3 times. The seams must be hermetically sealed, otherwise meat juice will leak out through them and the boiled pork will turn out dry.

Carefully transfer the envelope with the packed meat onto a baking sheet. We lift the corners of the envelope up. Pour 1-1.5 cm of water onto a baking sheet and place the meat in a hot oven. After half an hour, lower the temperature to 200 degrees and bake the meat for another 1 hour. The cooking time is indicated for a piece weighing 1 kg; if the piece is larger, then add another 30 minutes for each kilogram. During baking, the water from the baking sheet will evaporate; be sure to add more so that the baking sheet is not dry, otherwise the meat may burn.

We leave the finished boiled pork in the switched off oven to “finish”. It is already completely ready, but it is not recommended to take the meat out right away; it needs to rest and absorb the juice that has been released. After about half an hour, take out the boiled pork, unwrap it and leave it to cool to room temperature. Then we transfer it to a container, fill it with the gravy that formed during baking, and put it in the refrigerator for several hours. Cut the cooled boiled pork into thin slices. It makes an excellent cold appetizer for any holiday or meat for sandwiches and sandwiches. If boiled pork is prepared as a hot dish, then leave it in the turned off oven for about 15 minutes and serve it with any side dish.

Fragrant boiled pork in the oven in foil: step-by-step recipe with mustard marinade

Baked boiled pork stuffed with garlic in the oven in foil according to a step-by-step recipe is pre-rubbed with spices and mustard. The meat is kept in highly carbonated mineral water, which speeds up marinating. Mustard softens the fibers well and makes boiled pork soft and juicy; garlic slices add a pungent taste and aroma.

Ingredients:

• one and a half kilograms of pork (ham or neck);

• 3 tablespoons of ready-made hot mustard;

• large head of garlic;

• two spoons of cardamom;

• one, incomplete spoon, of oregano, coriander and rosemary;

• two spoons each of sweet paprika and coarse salt;

Cooking method:

1. In a small bowl, mix all the dry spices, herbs and salt. Place the mustard in another similar container and finely grind two large cloves of garlic into it. Stir and cut the remaining garlic into longitudinal slices.

2. Place the dried meat on a cutting board, use the tip of a knife with a long, sharpened blade, pierce the flesh and cut through it slightly. We remove the knife and place garlic slices into the resulting cavity. We stuff the entire piece using this method.

3. Rub the future boiled pork with a mixture of herbs and spices, coat it well with mustard mixture. We do not completely use up the spices, leaving half of the mixture.

4. Place the coated meat in a deep bowl and fill with soda. Let it sit for at least half an hour.

5. Take out a piece, wash off the remaining mustard with disposable towels and rub thoroughly with spices again. Wrap in three layers of foil, seal the seams tightly so that the juice does not leak out, and place in a mold with low sides.

6. Fill the mold 3 cm with cool water, put it in a hot (180 degrees) oven for an hour and a half. Periodically open the door and check the water level, adding boiling water if necessary.

7. No earlier than an hour after the start of baking, cut the foil package from the top and spread the edges well. A piece of boiled pork should be completely open. Place the pan back in the oven and cook the boiled pork until cooked at the previously set temperature. Don't forget to keep an eye on the water.

8. Free the hot boiled pork from the foil, place the piece on the grill, and place a suitable dish under it. We place a wooden plank on the meat, with a small weight on top of it. When the pork reaches room temperature, remove the weight, wrap the meat in parchment and place in the refrigerator until completely cooled.

Boiled pork recipe

• Cooking time: 2 hours 30 minutes.
• Number of servings: 10-12 persons.
• Calorie content of the dish: 244 kcal per 100 g.
• Purpose: holiday dish, for breakfast, for sandwiches.
• 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 you first boil pork in onion skins and then marinate it in mustard and spices, you will get a tasty, appetizing imitation of your favorite dish. The finished boiled pork is left 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:

1. Boil the pork pulp in salted water with onion skins and a washed but unpeeled head of garlic. The fire should be minimal. Cooking time – 2 hours.
2. Cool the piece of meat without removing it from the liquid, dry it slightly, rub with a mixture of spices and mustard, and wrap in foil or film.
3. Keep the finished boiled dish in a cold place under light pressure for 6-10 hours.