Baked pork at home - recipes for boiled pork in the oven

Classic recipe for pork boiled pork at home

To cook delicious boiled pork at home, you don’t need a lot of additives: the main thing is to buy a good fresh piece of meat, buy seasonings, salt and butter. Be sure to have foil at home: it helps to retain the juice inside, thereby steaming the meat and becoming very soft.

Ingredients:

Pork ham 2.5 kg;
Garlic 6 cloves;
Coriander 2 tsp;
Olive oil 3 tbsp;
Ground black pepper 1 tsp;
Salt to taste.

Preparation steps:

Disassemble the garlic into cloves, peel and cut into thin cubes.

Trim off excess fat and film from the piece of meat. Make a puncture on the surface of the pork with a long knife and, without taking it out, turn it so that you get a depression. Insert garlic into the hole. Stuff the whole piece like this.

Mix black pepper and salt and grate the pork. Brush the surface of the meat with olive oil. Crush the coriander seeds into crumbs in a mortar and sprinkle them over the ham.

Tie the meat with twine to get a piece of uniform thickness. Leave to marinate for at least 3 hours, or even overnight. Heat the oven to 220 degrees. Wrap the meat in foil, put it in the oven and cook for a quarter of an hour, then reduce the temperature to 160 degrees and bake until done. For every 0.5 kg of raw pork you need an additional 20 minutes. baking time.

Remove the cooked boiled pork from the oven along with the foil and place under pressure for 8 hours so that the meat can be cut better later.

Serve boiled pork, cut into slices, with baked or fried potatoes, boiled rice or vegetable stew.
Bon appetit!

Homemade soft boiled pork in ginger and honey marinade

You can use dried ginger powder, or finely grated fresh root. Take liquid honey, and if it is candied, be sure to melt it in a water bath. It turns out very tasty and tender, be sure to try it.

Spices for brine:

For 1.7-2 kg of meat (neck, ham)
1.5 liters of water
2 tbsp. l. salt without a slide
6 allspice peas
20 black peppercorns
10 cloves of garlic
5 bay leaves

For rubbing:

1 tsp. dried garlic
1 tsp dried ginger
2 tsp liquid honey
1 tsp paprika
1/2 tsp. ground coriander
1/2 tsp. ground pepper
1/2 tsp. salt
2 tbsp. l. olive oil
5 cloves garlic

Boil water, pour into a container, add spices and salt, stir until the salt dissolves. Chop the garlic into thin slices. Cool until warm. Place the piece and make cuts with a knife. Place in the refrigerator, covered, for about a day.

Then wipe with paper towels. Mix the spices in a container and rub directly on a piece of foil. Make cuts and place garlic cloves.

Wrap in foil in 2-3 layers, and place on a baking sheet in the oven for 1 hour at 190 degrees, if the meat weighs 1 kg. But I advise you to cook with open foil for 15-20 minutes, but do not dry it out.

It turns out very juicy and tender, slices perfectly and does not fall apart, it turns out completely saturated with marinade and inside too.

In conclusion, I would like to note that pork cannot be spoiled, no matter what it is cooked with, it is always very tasty. The main thing is to choose a piece with layers of fat.

If you want to feed your guests a hearty and tasty meal, be sure to prepare it by choosing one of the suggested recipes; I’m sure both you and your guests will like this appetizer. Bon appetit!

Baked pork neck in foil

For the dish you need to prepare pork neck and quince. Quince successfully replaces apples in many meat dishes; its taste goes well with the taste of pork. The marinade with the addition of aromatic herbs saturates the meat well, giving it additional juiciness.

Ingredients:

Pork neck – 1 kg;
Quince – 1-2 pcs.;
Grape juice – 80 ml;
Red wine vinegar – 15 ml;
Lemon juice – 2 tbsp. l.;
Vegetable oil – 1 tsp;
Dried basil – 1 tsp;
Ground black pepper – 0.25 tsp;
Dried thyme – 1 tsp;
Salt – 1.5 tsp.

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Cooking process:

Rinse the meat, dry it with paper towels and make cuts every 1.5 cm, without cutting to the bottom, to form an accordion. For a more even cut, you can first keep the pork in the freezer for about an hour and a half. Mix salt with pepper and herbs. Rub a piece of meat on all sides and inside the cuts with seasonings and salt, leave to marinate for 3 hours.
After the specified time has passed, prepare the quince. Wash it well, do not remove the skin. Divide into halves, remove the hard core and seeds. Cut the quince into slices about 5 mm thick.
Place 2 pieces of quince into each cut.
Place the prepared pork neck on foil and form high sides. Place on a baking sheet or in a baking dish and place in an oven preheated to 200 degrees for 10 minutes.
Mix grape juice with vinegar and lemon juice. Remove the dish with the meat from the oven and pour in the liquid mixture. This will ensure soft and juicy pork.
This time, wrap the pork tightly in foil, remove it further, and bake in the oven for one or an hour and a half, depending on the size of the piece.
After about an hour, take out the meat, carefully unwrap the foil and check with the tip of a knife: if the meat is not yet soft, continue cooking. If the pork has become soft by this time, remove the foil from above and place the pan with the neck in the oven for 10 minutes until the top is covered with a golden crust. Pour the broth that has collected under the piece over the top of the meat.
Leave the pork neck, wrapped in foil, in the oven until ready to serve. Cut the pork into slices and garnish with herbs.

Bon appetit!

How to cook juicy meat stewed with prunes

Remember the movie “The Milkmaid from Khatsapetovka”? There, the main character wrapped prunes in meat rolls instead of apricots. The people really liked it.

So why don’t we stuff the pig with this magnificent dark dried fruit instead of garlic? It will add sourness and a sweetish taste to the boiled pork. We also use Teriyaki sauce as a secret component of the marinade.

Ingredients:

Pork fillet – 1.2 kg.
Pitted prunes – 100 gr.
Teriyaki sauce - 3 tbsp. l.
Liquid mustard - 2 tbsp. l.
Salt – 1 tbsp. l.
Dry garlic (powder), ground black pepper – 1 tsp.

Preparation:

1. Combine salt with ground black pepper and rub into the fillet, trying to distribute the mixture evenly over the entire surface.

2. Now we pierce our workpiece with a knife and stuff each small hole with pre-washed prunes.

If the dried fruit is large, it is better to cut it into oblong half-centimeter cubes.

2. In a bowl, combine liquid mustard with sauce and be sure to add chopped dry garlic. Beat this until it becomes a thick, homogeneous mixture.

3. Using a pastry brush or directly with your hands, coat the stuffed pork with mustard marinade.

Carry out pickling with gloves, because mustard will corrode microdamages of the skin and may begin to sting your fingers.

4. Roll up a large sheet of foil in two layers and wrap the workpiece in it. Leave to infuse in the refrigerator for 2 hours.

5. Place the shiny package with the contents in a mold or on a baking sheet and bake for an hour and a half in the oven at 180 degrees.

6. Remove the finished masterpiece from the packaging and cool slightly without any drained juice. It is best to cut into transverse slices so that pieces of prunes fall into them.

Bon appetit!

Baked pork in the oven in foil

Ingredients:

Pork (pulp) 1.3 kg;
Vegetable oil 1.5 tbsp;
Salt 1 tsp;
Ground black pepper 0.5 tsp;
Provençal herbs 2/3 tsp;
Paprika (ground) 0.5 tsp;
Bay leaf (ground) 1/3 tsp;
Garlic 3 cloves.

Cooking process

Select the meat for cooking boiled pork from ham.
Rinse it and remove excess moisture with a paper towel. Peel the garlic and chop into thin slices so that the end remains sharp. Using a sharp knife, make punctures in a piece of meat in a random order (you can do it in a checkerboard pattern) and place chopped garlic into the holes, i.e. stuff it. Now prepare the marinade for the pork. Pour the vegetable oil into a small container and add salt and seasonings to it. Spices can be as specified in the recipe, or at your discretion and personal taste. Mix the contents of the container until smooth. Lubricate the piece of meat well on all sides with the prepared spice mixture. Place the meat in a bowl, cover with cling film or a plate and place in the refrigerator for 8-10 hours to marinate. If your piece of meat is flat, then roll it up and secure it with strong threads. Place the marinated meat on a large piece of foil. Wrap the foil tightly around the meat. To prevent meat sauce from leaking out during cooking, wrap the meat in a second sheet of foil. Preheat the oven to 200 degrees. Place the prepared meat in a baking dish and place in the oven. Bake boiled pork for 2 hours. After this time, check the meat for doneness. To do this, open the foil and use a knife to make a puncture to the middle of the piece. The juice released from the cooked meat should be clear. After opening the foil on top, place the boiled pork in the oven for another 15 minutes to brown. Leave the cooked pork in foil until completely cooled. It will completely absorb all the juice and will be even tastier. Your dish is ready. You can cut and serve. Bon appetit!

In brine

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.
Cuisine: Russian.
Difficulty of preparation: easy.

Salted meat, kept in the most common solution of table salt, remains tender in any baking method. Prepare brine for boiled pork at home at the rate of 60-70 grams of coarse salt per liter. The water is boiled, in addition to salt, spices, herbs, and cloves of garlic are added to it. The meat is kept in brine for a day or more. It soaks in and becomes softer, but also changes color. Baked pork after this treatment is very beautiful.

Ingredients:

pork – 1.5-2 kg
water – 1 l;
salt – 60-70 g;
garlic – 6-8 cloves;
bay leaf – 5 pcs.;
black pepper, allspice (peas) – 10-12 pcs.;
dried basil, ground coriander - 2 tbsp. l.;
Sunflower oil – 2 tbsp. l.;
tomato paste – 2-3 tsp;
ground paprika – 1 tsp.

Cooking method:

Bring water and salt to a boil, wait until completely dissolved. Add spices (except paprika) and chopped garlic. Cool the marinade.
Pour over the meat and leave in the cold for a day.
Remove the meat, dry it, rub with a mixture of oil, tomato and paprika.
Wrap the pickled pulp in foil and bake for 1.5-2 hours. Uncover 10 minutes before the end of baking so that the meat becomes golden brown.

Classic pork boiled pork recipe up the sleeve

This recipe, unlike the first one, is more familiar. The meat is marinated in cold brine and after baking it turns out very tender and aromatic. It can be consumed both cold and hot. In any case, it will be incredibly delicious.

Ingredients:

Pork neck - 1 kg;
Salt - 3 teaspoons;
Bay leaf - 2 pcs.;
Garlic - 2 cloves;
Ground coriander - 2 tablespoons;
Provençal herbs - 2 tablespoons;
Water - 1 liter.

Preparation:

1. Pour water into a saucepan and bring to a boil. Remove from heat and add salt, bay leaf, 1 tablespoon of ground coriander, 1 tablespoon of Provençal herbs. Stir and leave to cool to room temperature.

2. Dip the prepared neck into the brine so that it completely covers the meat. Cover with a lid or cling film and refrigerate for at least three hours. You can leave it overnight.

3. After the pork has sat in the brine sufficiently, remove the piece and pat dry with a paper towel. Then add a little more salt and grate with ground coriander and Provençal herbs.

4. Peel the garlic cloves and cut it into thin slices. Make several cuts on both sides of the neck with a knife and place pieces of garlic in them. Then tie a piece of thick cotton (or kitchen) thread to make it more dense and easier to cut.

5. Now place the meat in the sleeve, put the bay leaves that were in the brine there and tie the edges tightly on both sides. Make several punctures in the top of the sleeve to allow air to escape during baking, and place in the pan.

6. Preheat the oven to 190 degrees and place the pork neck in there. Bake for approximately 1.5 hours. Then pull out and cut the sleeve at the top. Send back for another 10 minutes until the meat gets a golden brown crust. Remove the cooked pork from the sleeve and remove the threads.

Whole piece of meat, stewed in the oven, under the most delicious marinade

I want to share another wonderful pork recipe with a delicious crust and an amazing marinade. This dish is worthy of a festive table, and it is very simple to prepare.

Ingredients:

pork (neck) - 2.5 kg.
garlic - 3 cloves
brown sugar - 2 tsp.
ground ginger - 1 tsp.
dried basil
coriander
bay leaf - 3 pcs.
salt
orange - 2 pcs.

For boiled pork, I always buy pork neck, the most tender meat.

In order for the marinade to be better absorbed into the meat, we make several punctures with a knife throughout the piece.

For the marinade, pound coriander and dried basil in a mortar and grind the garlic into a paste. Add salt, ground ginger and cane brown sugar.

Squeeze the juice of one orange and add to the dry mixture. Mix everything so that the ingredients become friends.

Brown sugar can be replaced with the usual white sugar, only the crust on the meat will be lighter.

Generously coat the entire piece of meat with marinade.

For additional flavor, break the bay leaf into pieces with your hands and distribute evenly over the entire surface of the pork.

Place a piece of pork in a deep bowl. Cut the second orange into slices and cover the meat with them. Cover with a lid or cellophane and leave to marinate in the refrigerator for at least 8 hours.

Bake in a heat-resistant container at 180 degrees for 1.5 - 2 hours.

We determine the readiness of the meat by a beautiful brown crust. Additionally, you can pierce the meat with a knife, and if clear juice flows out, the meat is ready.

This crust “seals” the surface of the meat and prevents juice from leaking out.

Potatoes, rice or vegetables are suitable as a side dish for this boiled pork.

Very tasty and juicy home-made boiled pork in foil in the oven with prunes

Baked pork will turn out delicious if you cook it with the addition of prunes, as it will acquire a smoky taste. In this case, you can achieve a golden crust with the help of honey and slight sourness after adding lemon juice or zest.

We will need:

pork – 1500 gr.;
carrot – 1 pc.;
garlic – 5-6 cloves;
prunes – 50 gr.;
honey – 1-2 tbsp. l.;
lemon – ½ part;
allspice;
spices for boiled pork;
salt.

Such boiled pork will acquire a golden shine if you add soy sauce or turmeric to the marinade.

If you don’t want to select seasonings and spices, you can simply purchase a ready-made mixture for roasting meat or barbecue, taking into account the presence of salt in it.

Cooking diagram:

Cut the carrots into thin long slices.
Make holes in the meat and place the carrots in them.
Make a few more punctures with a knife.
Stuff a piece with prunes and garlic.
Season the meat generously with salt and pepper.
Pour juice from half a lemon.
Transfer to a baking sheet lined with foil.
Drizzle with liquid honey.
Wrap in foil, giving the appearance of a package.
Preheat the oven to 180 degrees.
Bake in the oven for 2.5 hours.

After the meat is ready, it should be left to ripen in the oven and then transferred to the refrigerator. It would be best to serve boiled pork with prunes on the table, cutting it into thin slices.

If tender and juicy meat is served as hot meat, then it does not need to ripen. It can be kept in the oven for no more than 15-20 minutes.

Recipe for boiled pork with prunes

Pork baked in the oven with spices is a versatile and tasty dish. Served hot or cold. Great for any holiday table.

It looks beautiful and impressive. It is boiled pork neck meat with prunes in the oven that turns out soft and juicy, but you can use the adrenal part or the shoulder blade.

Ingredients:

1.5 kg pork meat
100 g prunes
4 cloves garlic salt
1 tsp pepper
1 tsp suneli hops
1 tsp coriander
1/2 tsp chili
2 tsp mustard
50 ml soy sauce

Wash the meat in cold water, dry with napkins. Make cuts and place prunes and garlic in them, alternating them with each other. If the cloves are large, they need to be cut into 4-6 parts, making them into long shelves.

Mix the spices and soy sauce in a bowl until the mixture becomes thick and pasty. I also recommend salting it well on all sides. Rub with the spice mixture and place in a bag or cling film. Place in the refrigerator to marinate for 3-6 hours or overnight.

Then remove from the bag, place in foil, wrap well, and place on a baking sheet. Pour in 200 grams of water, this will allow it to be juicy and not dry out. Bake for an hour at 180 degrees. Then remove and carefully turn over, bake for another 30-40 minutes.

As the water evaporates, you can add it to the container.

After time has passed, unfold the foil and let it fry or brown for another 10 minutes, but do not dry it out or burn it. Be sure to follow along.

Then, tear off a piece of foil. Cover and place a cutting board, with a weight on top, for example, a jar of water. Let cool completely. Thanks to this, when slicing the meat will not crumble and fall apart.

Cooking boiled pork in the oven - a holiday recipe

Let's make some minor changes to the classic boiled pork recipe and get a truly festive dish.

Ingredients:

neck – 1.2 kg;
pineapple rings;
banana;
white wine (semi-dry) – 50 ml;
salt and ground black pepper;
oregano – 1 tsp.

Preparation:

Wash and dry the meat. Cut it like an accordion: the thickness of the piece is 1 cm. Salt and pepper the meat, coating the internal cuts as well. Just don’t be too zealous so as not to spoil the taste. Sprinkle oregano on top of the meat. Wrap the prepared piece in film and leave for 3 – 4 hours to marinate.
Cover the bottom of the baking sheet with foil and place the meat on it. Place a banana ring and a piece of pineapple in each cut. Pour wine over everything on top.
We pack the meat in foil and put it in the oven for 1.1 - 1.2 hours. Then we open the foil and leave it in this form so that it browns. First pour the pineapple juice over the piece.

A simple recipe for pork pork in a slow cooker

The recipe is interesting because the same sleeve is used to cook pork in a slow cooker. You can take a large piece of meat and not worry that it won’t cook through. Boiled pork baked with spices, garlic and carrots turns out very juicy, tender and incredibly tasty. And when cut, each piece looks simply great!

Ingredients:

about 1 kg - pork
2-3 tbsp. l. - soy sauce
1 PC. - carrot
6-8 pcs. - garlic cloves
seasoning for pork, Provençal herbs, pepper, salt - to taste

Rub the prepared meat on all sides with soy sauce, salt and a mixture of spices. Mix all the dry spices in a small bowl and then rub the meat thoroughly. Cover the piece with film and put it in the refrigerator for 3-4 hours to marinate.
Let's prepare the vegetables. Peel the carrots and cut them into cubes, and remove the peels from the garlic cloves. The meat has already been marinated, make cuts in it with a knife and insert carrots and garlic into the holes.
Place the stuffed pork in the sleeve bag and tie the ends tightly. We make holes with a knife on top of the sleeve so that the steam can escape freely.
We place the sleeve on the bottom of the multicooker bowl, close the lid of the device and set the modes: “Baking”, and the time - 1.5 hours.
The device notified the end of the program. Open the lid and carefully remove the sleeve.
You can take the boiled pork out of the slow cooker and invite eaters to the table.

Pork neck stew with soy sauce and mustard

This version of cooking boiled pork is my favorite. We skip the process of marinating the meat, but at the same time it tastes simply magical. Although, if you wish, you can keep it in the sauce for several hours for soaking.

Ingredients:

Pork neck - 1.5 kg;
Garlic - 15 cloves;
Soy sauce - 1 tablespoon;
Mustard - 1 teaspoon;
Ketchup - 3 tablespoons;
Onion - 1 pc.;
Bay leaf - 2 pcs.;
Salt, pepper - to taste;
Spices - nutmeg, red hot pepper, ground ginger, suneli hops, Provençal herbs.

Preparation:

1. Rub the neck with salt and pepper on all sides. Cut the garlic into slices (leave three cloves for the marinade). Make several cuts in the meat and stuff with garlic.

2. Grate the peeled onion and remaining garlic on a fine grater. Place in a deep dish. Add mustard, ketchup, soy sauce, all the spices (0.5 teaspoon each or to taste) and bay leaf (break it). Stir until smooth and brush pork on all sides.

3. Next, place the meat in a sleeve and place in a baking dish. Make several punctures with a toothpick and place in a preheated oven at 180 degrees for 1.5 hours.

4. After this, cut the sleeve and send for another 10-15 minutes so that our piece browns. As a result, you will get incredibly tasty boiled pork that will simply make your mouth water.

Pork pork with honey and red wine at home

Insanely delicious honey-crusted pork with various spices is obtained when baked in a sleeve. I added red wine and the result exceeded my expectations. Try cooking it this way too.

Ingredients:

pork (neck) – 2 kg
carrots - 1 pc.
garlic - 3 cloves
honey - 1 tbsp. l.
dry red wine - 100 ml.
coriander to taste
salt
black pepper

And for this recipe I use pork neck. We wash it well and use a knife to make deep cuts across the entire surface.

In addition to the marinade, I decided to stuff the piece with carrots and garlic. Cut the vegetables into strips and insert them into pockets.

For the marinade, mix honey, salt, 1 clove of chopped garlic, coriander crushed in a mortar and ground black pepper.

Lubricate the entire piece with marinade on all sides. Leave the meat in a cool place to marinate for several hours.

It doesn’t matter, if you don’t have time for long marinating, cook right away. The boiled pork will still turn out delicious.

Place the meat in a baking sleeve. It was at this stage that the idea of adding red wine came to my mind.

Which is what I did. Pour wine directly onto the meat and seal the sleeve.

Bake in an oven preheated to 200 degrees for about 30 minutes. Then we lower the temperature to 170 degrees and simmer for another 1.5 - 2 hours.

The result is amazing. During this time, the meat becomes covered with a golden crust, which prevents the juice from leaking out. Inside, the meat remains juicy and soft.

All the household came running to smell the aroma and were very pleased. Your guests will also enjoy this delicious dish, I have no doubt about it.

Recipe for delicious homemade pork roast in foil with French mustard (step-by-step recipe)

The piquancy of the meat prepared according to the above recipe is imparted by a coating of mustard seeds. It becomes very tasty after ripening in the refrigerator, suitable for making sandwiches.

If you pay attention to some tricks, you will always get meat; under the influence of mustard it melts in your mouth, acquires a rich taste and incredible aroma.

Products for cooking:

pork neck – 900-1000 g;
refined vegetable oil;
table salt;
mustard with grains – 150 g.

Any mustard will be suitable for the dish, but it is better if it contains whole grains, as this will add spiciness.

Dijon mustard can easily be combined with other spices, including ginger, herbes de Provence, garlic, honey, and coriander.

Cooking features:

Rinse the meat and pat dry with napkins.
Rub with salt and leave to ripen for 15-20 minutes.
Place a sheet of foil on a baking sheet.
Apply an even layer of grainy mustard to it, making sure it is no larger than a piece of meat.
Place a piece of meat in a deep frying pan.
Fry in hot vegetable oil until golden brown, turning on all sides.
Place fried meat on mustard.
Spread a generous amount of French mustard on top.
Cover with a second sheet of foil and wrap like an envelope.
Place in an oven preheated to 240°C for 30 minutes.
Reduce temperature to 200 °C.
Bake the boiled pork for another half hour.
Let cool without removing the layer of foil.

The pork can be cut into medium-sized pieces or baked whole. If the mustard has slipped off the meat during baking, it should be spread with the juice and sauce that has formed on the foil.

Homemade boiled pork with adjika

This method does not require any additional spices. One adjika is enough. I usually take it not very spicy and so that it is not pureed, but in small pieces. It turns out incredibly tasty and aromatic. Try this simple recipe and treat your loved ones.

Ingredients:

Pork neck - 1.5 kg;
Garlic - 6 cloves;
Adjika - 500 gr;
Salt, pepper - to taste;
Vegetable or olive oil - for lubrication.

Preparation:

1. Take the washed piece of pork and dry it with a paper towel. Then make cuts and insert the garlic cloves into them. Season with salt and pepper and place in a deep dish. Pour in the adjika, coat it on all sides and leave to marinate for 2 hours.

2. After curing the meat, place it on foil greased with vegetable oil and wrap it completely. Place in a baking dish and pour in half a glass of water. Place in an oven preheated to 180 degrees.

3. Bake pork for 1.5 hours. Then take it out, cut the foil on top and bake for another 15-20 minutes, until golden brown. The finished boiled pork can be served immediately or left until it cools. As you wish.

A simple and tasty recipe for pork with vegetables and mushrooms

How do you usually cook a large piece of meat with vegetables? The pulp is placed in the middle of the baking sheet, and the slices are poured around it and baked.

But we want the boiled pork to look festive and original, so we will “pack” vegetables and mushrooms inside the pork soaked in kvass. It will be a big surprise for guests when a large ham turns out to be stuffed.

Ingredients:

Pork – 1.2 kg.
Champignons – 0.3 kg.
Kvass – 1 l.
Tomato, onion, carrot, potato - 1 pc.
Butter – 2 tbsp. l.
Dill and parsley - 1/3 of a bunch each.
Salt, pepper, nutmeg - to taste.

Preparation:

1. Soak a clean, dried pork neck in kvass for a couple of hours. During this time, be sure to turn it over several times so that it is well saturated with bread spirit on both sides.

2. Grind all peeled and washed vegetables along with mushrooms with a food processor or through a meat grinder. Finely chop the greens and combine with chopped comrades. Then we fry them in butter for about 7 minutes, so that they soften slightly and the excess liquid evaporates.

3. Squeeze the meat a little from the marinade, blot it with a paper towel and cut it in the middle, not cutting 2-3 cm to the end.

4. Place the fried vegetables in the middle of the sausage and connect the edges. To ensure that the boiled pork with filling keeps its shape, we first temporarily fasten it with toothpicks and then wrap it with cotton thread so that during baking the neck does not open and the filling does not fall out. After tying, the wooden sticks can be removed.

5. Wrap in two layers of foil and place on a baking sheet in an oven preheated to 180 degrees for 80 minutes.

6. Before serving, unroll and remove the threads. It is best to place it on a dish with the seam down, so that at first glance it is difficult to understand that there is something inside.

Bon appetit!

Baked pork in the oven in a delicious dressing

An amazing dressing, because we will use everyone’s favorite mustard in its composition. Everything is quite simple, we mixed two types of sauces. Then they coated the meat, let it sit for a while and put it in the oven. The boiled pork will turn out a little spicy, which will give it an even more refined taste.

We will need:

Pork neck - 2 kg;
Mayonnaise - 2 tbsp;
Mustard - 1 heaped tablespoon;
Salt and ground black pepper - to taste.

Preparation:

1. Let's prepare the meat. Wash the pulp thoroughly under running water. You probably know that this part of the pork contains the largest number of layers of fat. So, if you wish, you can cut them off so that the boiled pork in the end is not so fatty.

2. Let's start preparing the garlic. Peel the vegetable. Then wash and cut into slices.

Garlic calculation: per 1 kg. meat we use 1 head of vegetable.

Now let's make a small hole in the pork neck. We will stuff the finished indentations with chopped garlic.

3. Next, we begin preparing the dressing. Place mayonnaise in a deep enough bowl, followed by mustard. Mix the whole mass thoroughly.

Now we can safely begin wiping our pulp. Place pork on foil to avoid staining cutting board. And start coating, this manipulation is best done by hand. This way the garlic will go deeper into the fibers.

Now wrap the foil tightly. Place the finished bundle on a baking sheet. We will bake the pork in an oven preheated to 180 degrees. Total cooking time 2 hours. But half an hour before it’s ready, take the pork out, open the top of the foil and put it back in the oven.

Only in this way will the meat acquire a beautiful golden crust. And it will become even more appetizing and tastier.