Baked pork in brine is the topic of our conversation. Good afternoon, readers of my blog. With you, as always, Evgeniya.
Today, we are preparing a delicious appetizer of boiled pork in brine, this is a wonderful dish.
How wonderful it is to eat a breakfast sandwich with such meat in the morning, and you can serve it as a snack on the holiday table. In a word, a delicious dish for all occasions.
So, to prepare this dish, we need boneless pork loin. Since this is considered the most delicious part of pork.
The loin is a little salty in taste. Therefore, I want to warn you that you need to add very little salt so as not to oversalt the dish.
Pork stew at home
If you have never tried this dish, I highly recommend it!! There is no shame in serving such meat on a holiday table, and if you suddenly have some left over, which I deeply doubt, then you can eat it for breakfast, because boiled pork is delicious even cold.
I offer you a very simple recipe for roasting meat, a minimum of ingredients, but you are guaranteed juiciness and aroma.
Ingredients:
- Pork - 1 kg;
- Water - 1 liter;
- Garlic - 4-5 cloves;
- Bay leaf - 2 pcs.;
- Salt - 2 tbsp;
- Black peppercorns - 1 tsp;
- Allspice - 1 tsp;
- Oregano - 1 tsp;
- Basil - 1 tsp.
Cooking method:
1. First, you definitely need to soak the meat, and to save time, we will soak it immediately in the marinade. To do this, dissolve salt in water, add garlic, passed through a press and herbs. Rinse the pork and place it in a container, fill it with marinade and put it in the refrigerator for a day.
2. Now let’s stuff the pulp: make small cuts in the piece and put pieces of raw carrots, garlic and your favorite spices into them.
3. After the manipulations have been completed, wrap the meat in foil or a sleeve and bake in the oven.
Advice!! In order for the dish not to fall apart and the piece of meat to take the correct shape, it can be tied with thick threads and removed later when the food has cooled.
4. How long to bake meat depends on weight, on average it takes from 1.5 to 3 hours. We bake at a temperature no higher than 200 degrees, optimal degrees 160-180.
On a note!! If you want to avoid crumbling the meat while cutting, when it cools, press the dish down with a weight.
Ingredients:
- Pork – 1 Kilogram
- Water – 1 Liter (marinade)
- Salt - 2 tbsp. spoons (marinade)
- Garlic – 4-5 cloves (marinade)
- Coriander – 1 teaspoon (marinade)
- Allspice peas - 1 teaspoon (marinade)
- Bay leaf - 2-3 pieces (marinade)
- Oregano – 1 teaspoon (marinade)
- Tomato paste - 2 tbsp. spoons
- Ground sweet paprika - 2 tbsp. spoons
- Tomato paste - 2 tbsp. spoons
Number of servings: 4
Recipe for baked meat in foil
Now we will cook boiled pork in onion marinade. I really love this method, because it is suitable not only for kebabs, but also for large pieces of meat.
Ingredients:
- Pork (tenderloin) - 2 kg;
- Garlic - 1 head;
- Onion - 1 pc.;
- Dry mustard - ½ tsp;
- Salt, pepper, spices - to taste.
Cooking method:
1. Take the garlic and cut it along the clove, and then roll it in a mixture of pepper and salt. Chop the onion on a fine grater and add mustard to it. Our onion marinade is ready.
2. Now we make deep cuts in the meat and rub everything with our sauce, put it in the refrigerator for 2-3 hours.
3. Wrap the marinated meat tightly in foil and bake in the oven for 2 hours at 180 degrees. In the last 30 minutes, check the dish for readiness by cutting and squeezing out the juice - it should be colorless. 10 minutes before turning off the heat, open the foil so that the meat browns.
Meat in the oven
Hi all!
Today I will bake the meat in a roasting bag as a whole piece.
The meat is prepared very simply, but it always turns out juicy.
The finished meat can then be cut into small pieces and mixed with fried onions.
And prepare some additional sauce for them, it turns out very tasty.
Or you can simply cut it into individual large slices.
Before baking, I will soak the meat in brine.
To do this, pour water into a saucepan and bring it to a boil.
I put in it bay leaf, allspice, salt, ground coriander, Italian herbs.
I mix everything thoroughly so that the salt dissolves.
And leave it to cool to room temperature.
Today I will bake a piece of pork.
Only on the top and sides does it have a thin layer of fat.
I put it in a pan with brine, and the brine should completely cover the meat.
I cover the pan with a lid and put it in the refrigerator.
The meat must lie in the brine for at least ten hours.
Therefore, I usually do this in the evening and put the pan with meat and brine in the refrigerator overnight.
Then I take the meat out of the brine and dry it lightly with paper towels.
In a separate bowl, I put red sweet ground paprika, Italian herbs, ground coriander and a little salt, just a little, so that the meat would not end up over-salted.
I mix all the spices well and rub the meat with them on all sides.
I cut a couple of large cloves of garlic lengthwise into separate thin long pieces.
Using a knife, I make fairly deep slits in the meat and put the prepared garlic in them.
I chop the remaining garlic and distribute it over the meat on top.
This is what a piece of meat looks like before baking.
I put it in a special baking sleeve, and place it so that the layer of fat is on top.
During the baking process, the fat will be released, flow down, and the meat will not turn out dry.
I tie the baking sleeve tightly on both sides and use a toothpick to make several punctures in it.
I transfer the package with meat onto a baking sheet and put it in an oven preheated to 180 degrees.
My piece of meat weighs one kilogram and one hundred grams.
And I will bake it for about one hour and twenty minutes.
Then I take the baking sheet with meat out of the oven, turn the meat in the bag over so that the side with no fat on it is on top.
And I check whether the meat inside is well baked.
To do this, I take a thin wooden skewer and make a deep puncture in the meat, from which meat juice begins to stand out.
If it is light and transparent, then the meat is completely cooked.
If it is cloudy and pinkish, then you need to put the meat back in the oven and bake it for some more time until completely cooked.
My meat is well baked, so I will now put it in the oven again for 10 - 15 minutes so that the top of the meat is slightly browned.
Then I take the baking sheet with the meat out of the oven, pour a little juice over the meat so that there is no hard crust on top.
And I leave it there until it cools completely.
And then I cut it into separate pieces.
The meat cuts well even with not the sharpest knife.
And it turns out quite juicy inside.
Cooking boiled pork in brine
For the next cooking method, it is best to take boneless parts of the carcass: neck, ham or back. Choose any spices to your liking.
Ingredients:
- Pork pulp - 700-800 g;
- Spices - 2 tbsp;
- Dried garlic - 1 tsp;
- Water - 1.5 l;
- Salt - 2 tbsp;
- Bay leaf - 1-2 pcs.;
- Provençal herbs - 1 tbsp.
Cooking method:
1. Boil water with the addition of Provençal herbs, salt and bay leaves. Then cool to room temperature. Rinse the pork and place it in the brine so that it is completely submerged in water. Leave the pulp in this form in brine overnight.
2. Once you remove the pork from the brine, pat it dry on a paper towel.
3. Now coat with spices on all sides.
4. Take foil and wrap the meat, preferably even in two layers. Bake everything for 1.5 hours in a preheated oven to 200 degrees.
5. We serve the dish beautifully and serve it to the table. If you want to eat it cold as a snack, it is best to cool it without removing the foil.
How to cook “Buzhenina in brine”
1. Prepare your groceries, let's get started!
2. Place all the spices for the marinade in a large container (grind coriander and pepper in a mortar, peel the garlic and cut into 2-3 parts), pour in the required amount of water, stir until the salt dissolves.
3. Place the meat in the marinade until the water covers the piece. Cover with a lid or film and refrigerate overnight.
4. In the morning, combine tomato paste with oil and paprika. Stir.
5. Remove the meat from the marinade and brush on all sides.
6. Wrap in foil, sealing the edges tightly. Place in a hot oven at 180-190 degrees for 1 hour.
7. Carefully open the foil, pour in the resulting fat and bake for another 15 minutes under the grill until nicely crusted.
8. Meat can be eaten both hot and cold.
9. Bon appetit!
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.
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.
Garlic marinade for carbonate - easy!
This dish belongs to the category of delicacies. It is served for the holidays. To make the meat juicy and tender, it must be kept in the marinade. So, you have a nice piece of carbonate weighing 1-1.2 kg with a fat layer on one side? Make a shaped cut on it in the form of a herringbone or mesh and start preparing the marinade for the pork carbonate in the oven. The first recipe is the simplest - with garlic.
Ingredients:
- garlic - 5 cloves;
- olive oil - 2-3 tablespoons. spoons;
- seasonings for pork - 1 tablespoon.
Advice! You can add soy sauce to the marinade!
Preparation:
- Cut the garlic into slices and chop with a hand press or grate it on a fine grater. If there is neither one nor the other, then cut it very finely with a sharp knife.
- Pour olive oil into the garlic mass and stir.
- Add some salt.
- Add seasoning for meat dishes to the marinade or use allspice, black pepper, paprika, turmeric, oregano, marjoram, cloves, and thyme.
- Mix everything, leave the marinade for 5-7 minutes.
- Generously coat the meat with spices.
- Insert garlic cloves into the slits. Wrap the carbonate in cling film. Place it on the refrigerator shelf away from the freezer for four hours.
- After the specified time, you can start making the delicacy: unwrap the meat, fry the marinated pork on all sides in a hot frying pan (without adding oil!).
- Place the meat in a sleeve and place in a preheated oven for a couple of hours.
- The carbonate will be juicy with a spicy crust, and its taste cannot be described in words!
Advice! The dish should be slightly cooled before serving.
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!!
