Baked pork up your sleeve: photo recipes + delicious marinade

Buzhenina is a hearty and juicy hot appetizer that is prepared from a whole piece of meat. Due to the fact that the meat is baked in a sleeve, it turns out very tender. This is due to the fact that the released juice is stored inside the sleeve and permeates the entire boiled pork. The appetizer can be served warm as a main meat course. And to make it into slicing for a holiday table or for sandwiches, it is better to leave the meat in the refrigerator overnight. In this case, the meat piece will grip well and will be easy to cut. The average calorie content of the finished dish is 202 kcal.

Baked pork in the sleeve - step-by-step photo recipe

Pork pork with fat is ideal. It can be combined with any spices and herbs, vegetables and herbs. It's a matter of taste. After all, there are many recipes for preparing such a dish. But for the first time it is worth using the simplest one, in particular in terms of product composition.

The recipe uses hot curry and Italian herbs, but you can use a mixture of ground and hot peppers, fresh thyme, rosemary and other spices.

Your rating:
Cooking time: 3 hours 0 minutes

Quantity: 4 servings

With mustard

This is a very simple option. Grain mustard gives the dish a piquant, interesting aroma. It is especially tasty to eat chilled. Carbonade is perfect for this kind of boiled pork. If you want to speed up the cooking process, you can use half the specified amount of meat; accordingly, the baking period is halved.

Let's prepare:

• 130 gr. grain mustard (Dijon);
• 1 kilo of pork pulp;
• Oil for frying;
• Spices, salt.

First of all, rub the meat on all sides with salt, let it sit for about fifteen minutes. Next, fry it completely until golden brown in a frying pan with a small amount of sunflower oil. Place a layer of mustard on the foil and distribute it so that the size matches the meat. Choose the thickness according to your taste.

Place the already fried pork on the mustard layer, coat it on the sides and top with grain mustard. We roll up the foil, but not too tightly. We bake in the oven for half an hour at 240 degrees, and then reduce to 220 and wait another 50 minutes. You can make a small cut and check for readiness; clear juice should flow out.

After cooking, let the piece lie there for another 15 minutes, and then you can unwrap the foil. In some places the mustard crust may fall off, this is not a big deal. These empty spaces can then be coated with the same “spread” in which the pork was baked. Let it cool well and put it in the cold. After a couple of hours, when the “fur coat” has hardened, you can cut it and enjoy the piquant taste.

Marinade for homemade boiled pork baked in a sleeve in the oven

It’s very easy to please your guests and friends with aromatic, juicy and incredibly tender boiled pork baked in a sleeve in the oven. Any housewife can cope with the preparation of this photo recipe, and the finished dish will become a real table decoration.

Ingredients:

• Pork – 800 g;
• Onion – 1 pc.;
• Garlic – 3 cloves;
• Grain mustard – 1 tsp;
• Hot paprika – 4 tsp;
• Spices for meat – 1 tsp. with a slide;
• Salt – 1/3 tsp;
• Cognac – 50 ml;
• Soy sauce – 1 tbsp. l.;
• Vegetable oil – 2 tbsp. l.;
• Black peppercorns – ½ tsp;
• Allspice – 8-10 peas;
• Bay leaf – 3-4 pcs.

How to cook:

1. First, prepare the marinade. Peel the onion and cut into small cubes. Squeeze the garlic into the onion through a garlic press. We also put bay leaf, allspice and black pepper there.

2. Add mustard beans, hot paprika, seasoning for meat dishes, salt, cognac, soy sauce and odorless vegetable oil. Mix all ingredients thoroughly.

3. Take a piece of pork and coat it thoroughly with the resulting marinade. Place the meat in a container and cover with a lid. Place in the refrigerator for a couple of hours, turning the meat periodically. Then transfer the pork to a baking sleeve.

4. Pour marinade over top. Place in an oven preheated to 180˚ for 1.5 hours. Turn off the heat and leave the cooked pork in the oven until it cools completely. After that, cut into pieces and try.

In lard

It’s convenient that this “delicacy” can be used as a holiday snack, for all kinds of sandwiches, or as a second course for any side dish. There is one secret in this recipe that makes the meat incredibly juicy - lard. Yes, you understood everything correctly, it is lard that gives juiciness. We will use it to wrap a piece of pork. Don't worry, it won't be greasy. The meat “takes” only the amount of fat it needs. After cooking, we will remove it from the sleeve, but first things first.

We will need:

• 1-1.5 kilos of pork neck;
• 1 small carrot;
• 8-10 cloves of garlic;
• 350 g lard;
• Black pepper and salt to taste.

• The neck is perfect here, because it has streaks of fat, and the flesh itself is tender. It is best to use previously unfrozen meat. Cut the carrots into small strips and chop the garlic cloves in the same way. Use a knife to make holes in a piece of meat (pierce it deeply) and insert garlic and carrots into them. We do this with the entire meat surface.
• Now let's prepare lard, you can take any lard, for example, from the refrigerator, it does not have to be very fresh. If possible, it is better to immediately make thin slices in the store to make wrapping more convenient. If you take homemade, then cut it yourself into bars about two millimeters thick.
• Place the meat in a baking bag and cover it with completely chopped lard (it is better to do this already in the sleeve, because it is more convenient). Hold the already wrapped upper part with your hand and turn it over. We do the same with the second side. Our piece should be completely wrapped. We no longer add additional oil.
• Place in the oven for three hours, bake at 160 degrees. There is no need to turn anything over during the process. After the specified time, remove the bag, and when the dish has cooled slightly, remove the lard.

Juicy boiled pork - a classic recipe according to GOST

It’s not at all difficult to prepare boiled pork according to USSR GOST. It turns out soft, juicy and tasty. I even remember the taste of that same baked pork. However, it was not easy to get it - there was a shortage and there were queues! But if sometimes you managed to buy it, it was a holiday!

Nowadays you don’t often see such baked ham in the store. But not because of a shortage of products, but because new technologies are being used and we have to eat all sorts of shreds and carbonates in vacuum packages that have nothing in common with real baked meat.

Fortunately, we are well aware of the recipe for preparing such pork at home. For example, I never buy ready-made meat and sausage products. And now, I’ll finish writing the article and go bake the pork loin that I bought yesterday at Lenta. I’ll just try the recipe according to GOST.

Let's take for the recipe:

• Pork ham – 1 kg
• Salt – 25 g
• Ground red pepper – 2 g
• Fresh garlic – 7-8 cloves

Preparation:

1. As you can see, to prepare boiled pork, as in the USSR, you need a minimum set of products: meat, garlic, hot pepper and salt. And I like it. Lots of meat, which in itself is very tasty! A small amount of spices only emphasizes the taste and aroma of pork, and does not impose on us any new notes of our favorite food.

2. Salt the meat thickly with coarse salt. Rub the surface and all accessible folds. It is recommended to mash the piece well and massage it for 5 minutes. The meat will become softer and juicier.

By the way, meat is also massaged in production, but this is done in special machines. We do this manually.

Now put the piece in the refrigerator for 1 hour. Then take it out and knead it again for 5 minutes. Leave again for another 1 hour in the refrigerator.

3. After 2 hours in the refrigerator, rubbing in salt and massaging, the meat looks great.

4. Now let’s prepare the garlic-pepper mixture for coating the ham. This is recommended according to GOST. Grind 5-7 cloves of garlic on a small grater and mix them with red pepper.

5. Rub the ham thoroughly with the hot coating, not forgetting to penetrate into every crevice of the meaty piece. Rub the top, bottom and side surfaces of the ham so that the spices are absorbed into the meat and dissolved on its surface. We put our boiled pork in the refrigerator for another hour.

6. Now you can begin heat treatment of the meat. Take any baking dish or baking sheet. We have an old, but very convenient frying pan without a handle. Lubricate it with lard, in other words, melted lard. You can, of course, use vegetable oil, but the technology requires lard.

7. Place the ham in a frying pan and put it in the oven at 170 degrees for 40 minutes. This will be the first baking stage. To control the temperature inside the workpiece, place the probe of a culinary thermometer into the thickness of the meat.

After 40 minutes, the workpiece was sealed and covered with a golden crust. But the temperature inside the ham is only 34 degrees. This is what the thermometer shows.

Now we lower the temperature in the oven to 120 degrees and cook the boiled pork until the temperature inside the meat piece reaches 72 degrees.

8. 1.5 hours passed and the temperature inside the ham rose to 72 degrees. This means that the boiled pork is ready. We remove it from the oven.

9. Cover the meat with foil and forget about it until it cools down. It is very difficult to do this, because looking at a delicious piece, your mouth just waters, and your head is dizzy from the heady aroma. But we muster our will and wait until victory.

10. It turned out to be excellent boiled pork. Once it has cooled, it is very easy to slice it thinly for your holiday table. We put it beautifully, as soon as our imagination allows, on a serving plate and serve it to the table.

Any chef has the habit of trying a dish before everyone else. So there you go! The meat turned out very tasty. With horseradish or mustard – it’s something unimaginable!

11. And this is how appetizing a piece of boiled pork looks up close. Well, shouldn't you bake pork in the oven? Get ready, my dears! And not just for the holidays. Cook so that your food is healthy, tasty, without any innovations in the form of vacuum packaging, food additives and taste improvers, as is common in our food industry. Only natural meat! Only natural flavorings.

A few words about using a cooking thermometer at home. It is clear that most of us do not have such a device. That’s why we pierce the finished boiled pork with a wooden skewer and thus check the readiness of the dish. At random! So what? Can't we keep track of one piece of meat?

This is important in industrial conditions, when large volumes of meat are prepared and you cannot do without technology. So don’t worry because you don’t have such an interesting device. This is not a reason to refuse to cook delicious and nutritious baked pork.

How to cook with vegetables

Here you will find not just boiled pork, but a full-fledged dish! This time all the meat will be supplemented with vegetables, which means you can safely serve it to the table right away.

How to cook:

1. Rinse the pork and remove all excess.
2. Remove the fat from the peel and cut into slices.
3. Peel the carrots and cut into rings.
4. Wash the zucchini, cut off the ends and chop into rings.
5. Rinse the sweet pepper and cut out the center.
6. Next, cut it into rings or half rings.
7. Dry the meat and cut into two parts lengthwise.
8. Rub both pieces with spices and place all the pieces of lard on one.
9. Peel the garlic and pass through a press.
10. Use the resulting puree to lubricate the surface of the meat and lard.
11. Place the second piece on top and tie them together with threads.
12. Pierce the meat with a knife and stuff it with carrots.
13. Place the pork in a bag, along with the pepper and zucchini.
14. Place in the pan, then into the oven and bake for an hour and ten minutes.

Tip: You can add or replace vegetables as desired.

Useful tips from experienced chefs

To ensure that the boiled pork has a golden brown crust on top, the bag must be torn ten to fifteen minutes before everything is ready. During this time, the surface of the pork will have time to bake.

It can and should be served with chilled sauce. It can be made from tomatoes, garlic, cottage cheese, cheese, yogurt, sour cream and much more. It is very tasty, especially if served cold.

If you love cheese, pick your favorite variety and grate it. When you take the boiled pork out of the oven, sprinkle it with cheese. While the meat is hot, it will melt and you will get a delicious, sticky crust.

When you have taken out the meat, you can safely brush it with honey using a brush. It will flow due to the temperature of the meat and dry with a beautiful, glossy crust. It will not only be delicious, but also beautiful!

Baked pork is meat that can be served as a side dish directly from the oven/multi-cooker, or can be cooled and served as an appetizer or slice. Choose for yourself what tastes best to you and enjoy!

Recipe with soaking

In this option, the meat will first need to be kept in brine. This will make it more juicy and tender. We will cook in a sleeve, but if you wish, you can also use foil. You need to take a piece without seeds or veins, but with fat. The collar is perfect. It should not be steamed, but also not frozen. This delicacy will become a real decoration of the holiday table. In addition, not only the meat will be tasty here, but also the onions stewed in meat juice.

You need to prepare:

• 2 kg beef (neck);
• 2-3 tbsp. mustard (regular table);
• 2 tsp. peppercorns, favorite seasonings;
• 1/3 tsp. ground hot pepper;
• 6-8 cloves of garlic;
• 5 onions.

For the marinade:

• 4 tablespoons salt;
• 2 liters of water.

• We need a large saucepan into which we need to pour cold water and add salt. We make small cuts lengthwise on a piece of fillet and place it in our marinade for four hours. In general, the soaking time depends on the weight of the product itself (an hour for every 500 grams of weight).
• After the specified time, take out the meat and dry it with paper napkins. Using a sharp knife, make cuts again, into which we insert the garlic, cut into cubes. Lubricate the entire surface well with mustard.
• Grind our spices and cover the piece on all sides. Cut the onion into large rings. First place the onion in a layer in a large sleeve, and place the meat on top. We tie the bag on both sides, do not tie it too tightly so that it does not burst. Bake in the oven for two to three hours at 180 degrees. When it’s almost ready, cut the sleeve so that a golden brown crust appears.
• You can check readiness by pressing on the fillet; if the broth is clear, you can pull it out. We take it out and let it sit for another 20 minutes. Then we cut it into portions and serve with onion.

Spicy boiled pork with mayonnaise

Did you know that if you add mayonnaise to the marinade for meat, it turns out much tastier and more tender? Cook with us now, you won’t regret it!

How to cook:

1. Pour water into a saucepan, add spices to it.
2. Peel the garlic and squeeze it through a press.
3. Add basil, oregano, heat it all up and set aside.
4. Rinse and peel the meat, place in a bowl or container.
5. Pour over the marinade and place in the refrigerator for two hours.
6. At this time, combine Worcestershire sauce, olive oil, ketchup and paprika.
7. Stir and let it brew.
8. When time has passed, remove the meat, dry it and place it in a bag.
9. Pour the resulting marinade into it and mix thoroughly.
10. Place in the oven and bake for two hours at 200 degrees.

Tip: You can add a little Tabasco if you like spicy cuisine.