A culinary collection published in 1915 contains recipes for pickled boiled pork, the preparation of which consists of preliminary marinating the pork ham in vinegar and wine with spices for two to three days and then frying in the oven.
Boiled pork was the favorite dish of the Russian Empress Anna Ioannovna.
How to marinate pork for boiled pork: marinade recipe
Adviсe:
- Stuff the meat. This should be done with carrots and garlic. They need to be cut into thin cubes (straws). The meat is then pierced many times with a thin knife or knitting needle. A piece of carrot or garlic is inserted into the resulting holes. During baking, the garlic will add piquancy to the meat, and the carrots will add sweetness.
- Pickling. It is important not to oversalt the marinade. You can use soy sauce as a base for the marinade (just a few tablespoons) and add spices and spices to it. Soy sauce will give the meat a beautiful brown color (crust), pleasant saltiness and aroma. There is no need to add salt to this marinade; you can sprinkle it on a piece of meat 5-7 minutes before the end of baking.
- Time. The longer you marinate the meat, the juicier and tastier it will be in the end. It is advisable to marinate it overnight. And then bake in foil (so that the juices do not leak out). And only 20-30 minutes before the end of baking, open the foil so that the meat browns in the oven.
Marinade recipe for 1 kg of meat:
- Soy sauce – 4-5 tbsp. (classic or any other).
- Mixture of hot peppers – 0.5 tsp.
- Muscat – ¼ tsp.
- Garlic – 0.5-1 clove (squeeze)
- Vegetable oil – 1 tbsp.
Wine marinade
Wine is the second most popular base for all kinds of fillings. You can also use it to prepare a marinade for boiled pork. To make it tastier, in addition to two garlic cloves, a stalk of celery is also passed through the press. This mass is stirred in half a glass of dry wine (it doesn’t matter here whether it is red or white) with a spoon of sweet mustard, vegetable oil (also a spoon) and seasonings - coriander, salt, thyme and pepper. A slice of pork is coated with the marinade, the container with it is covered and placed overnight on the bottom shelves of the refrigerator.
How to cook pork baked in the oven in foil?
Meat preparation:
- Buy a beautiful and neat piece of meat in the store in advance.
- The meat must be washed and dried
- After this, be sure to cut off all membranes and excessive pieces of fat (cartilage, if any).
- Stuff the meat with garlic and carrots
- Coat the meat with spices and pour over the marinade (prepare and mix it in advance).
- Keep the meat in the marinade, constantly turning it on different sides.
How to bake:
- After marinating, remove the meat
- Wrap the meat in foil so that the edge is on top
- Place the meat on a baking sheet or mesh in the oven
- Bake at 180 (no more than 200 degrees) for about 1 hour.
- After this, open the foil and bake the meat for another half hour at 250 degrees.
- Remove the meat from the oven immediately to prevent it from drying out.
- Cool and cut into portions
Cooking in foil, boiled pork
Baking boiled pork
To bake boiled pork, different methods are used to prepare it in the oven, convection oven or in a slow cooker. But it turns out to be more traditional only in the first two cases, since in a slow cooker the dish becomes more stewed than baked.
In the oven, boiled pork is baked in a sleeve or foil. When baking in a sleeve, it is pierced with a fork in several places so that the steam does not tear the film.
To bake boiled pork in foil, fold it in 4 layers and place the marinated piece on the matte side. It is wrapped quite tightly. Place the packaged boiled pork on a baking sheet and add about 150 ml of cold water; it will create hot steam in the oven, create additional moisture and ensure even baking on all sides. We bake the dish at a temperature of 180C, do not lower or raise the temperature during baking.
When the meat is ready, take it out of the oven and let it cool without opening the foil or sleeve so that the boiled pork can rest and be well saturated with the released juices.
How to cook boiled pork baked in the oven in a sleeve?
INTERESTING: Another secret to deliciously cooked meat is the culinary sleeve. It can be purchased in almost any store. In it, the pork turns out to be especially juicy, since all the juices cannot flow out of the sleeve and soak it. You can bake both fatty and lean parts of pork in the sleeve.
How to do:
- Season the meat thoroughly. The more carrots and garlic you can stick into a piece, the juicier and tastier it will be. You can regulate the amount of stuffing yourself; if you like spicy meat, add garlic and pepper (spice), if you like something sweet, add carrots.
- Then marinate the meat for at least 2 hours. The marinade should not completely cover the meat, but each side must be soaked.
- Prepare the sleeve. Tie it very tightly on one side and put the meat inside. You can add spices and some of the marinade. Tie again on the other side.
- Place the sleeve with meat on a metal mesh (from the oven) and turn on the temperature to 190, but not more than 200 degrees.
- In this mode, simmer the meat for about 1.5 hours. In the sleeve, the meat turns out without a crust, but this does not spoil the boiled pork at all.
- Carefully remove the sleeve and cut it. Remove the meat and once it has cooled, you can cut it.
Baked pork in the sleeve
Mustard marinade
All mustard fills have high performance. So if you need a marinade for boiled pork urgently, choose one that contains mustard. Before using it, the pork is first stuffed - garlic strips are inserted into narrow but deep cuts. Mustard is mixed in equal parts with vegetable oil, seasoned with pepper, basil, salt and oregano; The meat is coated with this mixture on all sides, placed in a bag (if you are going to cook in a sleeve, you can put it directly into it) and hidden in the refrigerator for two hours.
How to cook boiled pork baked in the oven in onion skins?
INTERESTING: Onion skins are an unusual ingredient that not only adds a piquant flavor to the meat, but also gives the crust a rich, dark copper color that cannot be achieved by baking.
What to prepare before baking:
- A piece of meat – 1-1.5 kg (from any part of pork)
- Husk – from 2-3 bulbs
- Spices, garlic
- Small carrots – 1 pc.
How to bake:
- The meat is prepared for baking; it should be washed and unwanted films removed from it.
- Then stuff the meat to your liking.
- You can bake this meat in a sleeve or foil.
- Before baking, the meat can be marinated for some time, or you can simply rub it with spices and salt.
- Cover the meat with dry and clean brown skin
- Wrap in foil (put in a sleeve) and place in the oven.
- Keep there for 1-1.2 hours at 200 degrees
- After the piece of meat has cooled, remove the husk from it.
Using onion skins
Tomato marinade
Even just drenched in tomato juice (especially freshly prepared one), the pork turns out surprisingly tender. But you can enrich its taste and soften its structure if you add something interesting to the tomatoes. For example, honey. Of course, it is better to make tomato marinade for boiled pork from fresh vegetables - that is, grind the vegetables in a juicer or blender to get a glass of juice with pulp. But in winter, you can replace them with tomato paste, only without unnecessary ingredients. The juice is combined with a full spoon of honey; Since it has pulp, the honey will not dissolve well, so you may have to warm the mass slightly. The next component will be vegetable oil - take four tablespoons of it. Well, and of course, spices: about six chopped cloves of garlic, a teaspoon of pepper, your favorite herbs, salt. The prepared pork is coated with the marinade and left covered for half a day.
Have a delicious baked pork!
How to cook boiled pork baked in the oven in beer
INTERESTING: This dish can easily be called festive. It is easy to prepare; the marinade thoroughly saturates the entire piece. Hot or cold boiled pork turns out excellent.
What to prepare:
- Fatty pork - piece up to 2 kg. (neck preferably)
- Spices (mixture to taste) - a small handful
- Garlic – 1 small head
- Carrot – 1 pc. (small)
- Beer – 1 bottle in glass (dark, unfiltered)
How to bake:
- Prepare a piece of meat, stuff it thoroughly with garlic and carrots, as deeply and often as possible.
- Place the meat in a deep, large bowl and pour beer over it (it should marinate for at least several hours).
- After this, remove the meat from the marinade, rub with spices, salt and wrap in foil (you can also use a cooking sleeve).
- The meat is baked for a long time, 2-2.5 hours (at a temperature of 180, no more than 200 degrees).
Beer marinated and baked meat
Marinate in kvass
Naturally, the drink should be unsweetened - the so-called okroshechny. This marinade for boiled pork is not prepared in any special way: a piece of meat is covered with laurel, strips of hot pepper and onion rings, kvass is poured into the vessel (so that the pork is completely hidden by it) - and they forget about the preparation for two days. It is better to stuff boiled pork just before cooking. By the way, the marinade is very suitable for both grilled meat and barbecue. And boiled pork soaked in it does not need to be wrapped in foil or use a baking sleeve.
How to cook pork baked in the oven with mustard
INTERESTING: Mustard will add a pleasant piquancy and spiciness to the meat. Depending on your preferences, you can use spicy Russian mustard or French grain mustard.
What to prepare:
- A piece of meat – 1.5-2 kg. (can be fatty or lean)
- Spicy mustard – 1 tsp.
- Grain mustard – 2 tbsp.
- Mixture of hot peppers – 1 tsp.
- Bay leaf – 2 pcs.
- head of garlic
- Small carrot – 1 pc.
How to bake:
- Prepare a piece of meat for baking, carefully stuff it generously with garlic and carrots (they can be rolled in salt or pepper).
- Rub the meat with spices and salt (to taste)
- The bay leaf should be crushed with a mortar and the meat should also be rubbed with it along with mustard.
- Wrap the piece in foil and bake for 2 hours at 180 degrees (no more).
- After 1-1.2 hours of baking, you can unroll the package so that it can acquire a crust.
Baked pork with mustard
With soy sauce
- Cooking time: 1 hour 40 minutes (excluding marinating time).
- Number of servings: 10-12 persons.
- Calorie content of the dish: 277 kcal per 100 g.
- Purpose: holiday dish, for breakfast, for sandwiches.
- Cuisine: Russian.
- Difficulty of preparation: easy.
Baked pork with honey and soy sauce turns out delicious and tender at home. This marinade composition allows you to get juicy meat with an appetizing crust. It is perfectly cut into thin layers, suitable for sandwiches and holiday slicing. The best solution for this dish is a boneless piece of loin, but if you prefer fattier pork, cook from the neck, you can’t go wrong.
Ingredients:
- pork fillet – 1.5 kg;
- garlic – 8-10 cloves;
- soy sauce – 3 tbsp. l.;
- honey (liquid) – 2 tbsp. l.;
- salt; pepper.
Cooking method:
- Before making the marinade, rub the meat with salt and pepper and stuff it with garlic.
- Mix honey with soy sauce and pour this mixture over the prepared pulp.
- Cover the meat and let it marinate for one hour.
- Bake the pork with the oven preheated to maximum for about one and a half hours. From time to time you need to water it with the released meat sauce.
- Cool and serve as slices.
How to cook boiled pork?
INTERESTING: Boiled pork can also turn out very juicy and tasty. Of course, it won't have a crust, but if you choose the right fatty piece of meat, you won't regret choosing this particular recipe. A marble neck or flank is perfect for boiled boiled pork.
How to cook:
- Prepare a piece of meat and stuff it to your liking.
- Rub a piece of meat with salt and any spices
- Place the meat in cellophane (several layers of food bags).
- Tie tightly to prevent water from seeping inside during cooking.
- Boil water and dip the meat in it
- Cook over low heat, then turn it off and leave until cool.
- Afterwards, remove all the bags and cut the meat into slices.
IMPORTANT: By preparing meat in this way (in cellophane), you can preserve all its juiciness and not overcook, as if it were regular cooking.
Boiled meat: boiled pork
Beer marinade
This homemade pork roast recipe involves marinating in two stages. First, the meat, dried and stuffed with garlic, is coated with a mixture of salt, thyme, pepper, coriander, chopped laurel and oregano - so that there are almost no gaps left. The pork is placed in a container, closed tightly with a lid and left directly on the table for four hours to soak in the magical aromas. Then the container is filled with good dark beer - a liter is enough for two and a half kilograms of meat. Now the container is placed in a cool place for the whole night. Don’t save time - the result will delight you with juiciness and fragrantness. And don’t be afraid of “drunk” meat: while it cooks, all the alcohol will go away.
How to cook boiled pork in a slow cooker: recipe
IMPORTANT: The multicooker is also suitable for preparing delicious boiled pork at home.
What do we have to do:
- Buy the fatty part of the meat and prepare it, removing veins and films.
- Carefully stuff the meat, trying to do it as deeply and abundantly as possible.
- Rub the meat on all sides with any spices and salt (just a little). You can marinate the meat or coat it with mustard.
- You can grease the multicooker bowl with oil, but do not pour too much.
- Place the meat on the bottom and turn on the “Frying” mode for 30-40 minutes.
- All this time, you should not disturb the meat and only after 40 minutes turn it over to the other side and hold it for the same amount of time.
- Then remove the meat, cool and cut into portions.
Baked pork can also be cooked in a slow cooker
Honey-soy marinade
A very popular marinade for boiled pork based on soy sauce. It can be combined with a variety of ingredients, including mustard. But the most delicious boiled pork will be obtained if you add one part of natural honey to two parts of the sauce for the marinade. If your mixture is too thick, you can heat the mixture until it dissolves. But do not boil - honey will lose not only all its beneficial qualities, but also a significant part of its aroma. You can do it differently: pour the sauce over the stuffed meat and rub it with honey. In an hour it will be ready to bake.
How to make homemade boiled pork in the oven juicy and tasty: tips
Adviсe:
- To make boiled pork juicy, you need to choose the right meat. Meat without veins and bones is best.
- Another secret is preparing the meat, which involves washing it, drying it and removing unwanted parts (veins, bones, films).
- You can add a pleasant flavor to the meat by stuffing and marinating.
- To ensure that the meat retains its juices, bake it wrapped in foil and only half an hour before the end can it be opened so that the crust is fried.
- Rub the spices evenly over the meat and do not use too much salt.
- Bake at medium temperature; a low temperature will not cook the meat, but a high temperature will dry it out.
What spices should I use to cook pork?
Adviсe:
- Nutmeg – you can use already ground or whole nutmeg, which is grated on a fine grater.
- Rosemary – dried spice or fresh aromatic sprigs will do.
- Black pepper – you can grind peppercorns or use already ground pepper (both black and allspice).
- Mixture of peppers – hot or not
- Oregano – adds flavor and spice to meat
- Dry mustard - a small amount for sharpness and piquancy.
- Bay leaf - you can cover the meat with it or grind it into crumbs in a mortar.
- Sesame – adds a subtle aroma to the meat
- Curry - in small quantities is suitable not only for chicken, but also for pork.
- Dried basil – will give the meat a spicy “note”
- Coriander – dried and ground
Onion marinade
Those who don't mind crying a little (or have a blender) can end up with deliciously juicy and extremely tender boiled pork. A pound of ordinary onions is chopped as finely as possible - or a blender is turned on, which is preferable in terms of uniformity. Two tablespoons of sunflower oil are poured into the onion porridge and seasonings are added: chopped laurel, peppers (red and black), you can add suneli hops. The marinade for boiled pork is mixed and poured onto the stuffed pork. It will sit for about five hours (depending on how long your piece is tightened). Since the marinade is quite thick, it is better to turn the meat occasionally.
Recipe for a delicious sauce for homemade pork
Mustard sauce:
- Mix 1 tsp. mustard with 1 tbsp. mayonnaise and 1 tbsp. olive oil.
- Add a pinch of black or mixed pepper
- Add a pinch of nutmeg
Tomato sauce:
- One tomato should be blanched and peeled
- Chop the pulp into cubes and place in oil (1 tbsp) in a frying pan.
- Simmer the pulp for 5 minutes until it becomes homogeneous.
- Squeeze a clove of garlic, add a pinch of pepper and a couple of pinches of salt.
- Boil the sauce and add finely chopped herbs before serving.
Mushroom sauce:
- Fry mushrooms in butter until golden brown
- Add a quarter of the onion, salt
- Fry for 5-7 minutes
- Pour in the cream and simmer the mixture
- You can add 0.5 cloves of garlic
- After boiling, puree the sauce in a blender and serve.
Cheese sauce:
- Melt a piece of butter in a frying pan
- Pour in the cream and grate 1 processed cheese
- Boil the mixture until the cheese is completely melted
- Mix the mixture thoroughly with a whisk
- Add 0.5 cloves of garlic and salt, a mixture of peppers
