For any occasion, baked meat is especially popular with the stronger sex: as an excellent appetizer for strong alcohol and beer, as a juicy and tasty component for sandwiches, as an independent hot main dish with a side dish. Some housewives already know how to cook pork in the oven from pork - there are many recipes. And some have never even tried to do this, considering the dish something that requires special preparation. So, the recipe for pork pork in the oven is nothing complicated. The ingredients are available to any housewife, and cooking methods are simple. Let's try and we do?
Home-made pork pork in the oven
Perhaps even the first time you get a dish much tastier than the store, purchased - with smoke and fat. But first you need to choose the appropriate meat. Take a piece of at least one kilogram. Better to take the back or tenderloin. The neck, in our opinion, is nevertheless a bit oily for these purposes. You can take the part from which chops are usually made. The task is that the meat itself is fresh and not frozen. And also without bones and veins. We also need: salt, seasonings for meat, laurel, a couple of cloves of garlic, black pepper peas. Of additional equipment: a pan for soaking meat, a baking sheet or a baking dish, the oven itself, a sleeve.
Pickling process
The recipe for pork pork in the oven is simple. Meat must be washed and dried. We pour one and a half to two liters of boiled water into a large saucepan, pour seasonings for meat (you can use ready-made mixes, it is better - bought by market by weight). There should be basil, pepper, tarragon, savory, thyme and other herbs. Next, carefully add salt to the marinade, throw a couple of pieces of bay leaves there. Some people prefer to add vinegar and / or dry white wine to the marinade. This option is also possible, but do not overdo it. Bring to a boil and cool to room temperature. We put the meat in the resulting solution so that it is completely covered and as a result is properly marinated. We tighten the pan on top with cling film and - in the refrigerator for the night. You can put it on the balcony in the presence of the appropriate temperature "overboard". During the night, the marinade will do its job, so calmly go to bed.
Morning continued
The recipe for pork pork in the oven is not at all complicated, even at first glance. Continue cooking. In the morning we get the meat and lightly salted it and pepper. Cut the garlic into slices. We cut the meat in several places and put the garlic in the cuts (you can do this with whole teeth). Next, take a baking sleeve and put a piece of meat in it. We close the edges of the sleeve with wire clips. We preheat the oven at this time, well, up to 200 degrees. We put a sleeve with meat on a baking sheet, pierce it in several places so that it does not swell (otherwise it may burst). After about an hour, we cut the sleeve on top to let the meat breathe and brown. We stand for another fifteen minutes. If the oven has an “air grill” function, you can turn it on for a short while at the end of cooking. Then the baked boiled pork in the oven ( see the recipe above) will get a little leeward and will smell a little like bonfire and smoke. This will give the dish an extra twist.
The final
We take the dish from the sleeve, having cooled, cut into large pieces, pour over the gravy. Yes, we are definitely not destined to be vegetarians. Baked pork boiled pork smells so delicious sometimes! Homemade boiled pork recipes differ in many housewives. We bring to your attention one more option.
Boiled pork in the oven. A simple recipe in the test
With this design, the meat becomes soft and very juicy, which is important for boiled pork. And baking a product in a sleeve, as a rule, may not give such a result.
Ingredients
You need to take: one and a half kilograms of pork, preferably in one piece, a pound of flour for the dough, a glass of water, a head of garlic, salt, seasonings to your taste. The meat here can be taken from the cervical region: there is a lot of fat, and the boiled pork will simply melt in your mouth.
Pickling
We wash the meat, dry it with napkins, cut off excess: films, possible small bones, veins. A handful of black pepper with ground peas in a meat grinder. Freshly ground pepper gives the meat a unique taste and aroma. Grate pork with spices, pepper and salt ( Italian herbs can be used as seasoning ). We tighten the meat with cling film and pickle in this form for twelve hours, or better, a day. Turn the pork over only a few times so that the juice better permeates the slice.
Cooking
We use garlic, as in the first recipe, pricking meat and poking through holes. Large teeth need to be cut, and a trifle - entirely. We make the dough simple: from water and flour. It will take flour from half a kilogram to a kilogram, water, most likely, a glass and a half (how much will take). We make the dough thick enough so that it does not stick to our hands. We roll out a layer of dough, the thickness is up to 10 millimeters. Wrap the meat in the dough, and carefully chop the edges so that the juice does not leak. To remove air in the structure, we make several small holes so that it does not tear. We put a huge "dumpling" in a baking sheet, spread with vegetable oil (you can cover it with parchment). We send to bake at a temperature of 200 degrees.
The final
Typically, the entire baking process takes an hour and a half or two. You can pierce the meat with a knife to check its readiness. If the juice is not red, then it is ready, you can take it out. The dough, by the way, is also edible, but not for everyone: aromatic, but firm.
Tip
Do not remove the pan from the oven immediately. Let it cool in the stove. And then the shell must be opened carefully enough: usually a lot of juice is poured. This kind of dish can be eaten both hot and cold, cut into slices up to 0.5 centimeter thick.
In foil
Alternatively, you can try the recipe for pork pork in the oven - in foil. Preliminary preparation of pork is made by the same methods as in previous recipes. Tip: meat should be well marinated. Then it will be juicy and soft, and cook faster. Try the option: the meat is stuffed not only with garlic, but also with carrots. Raw it must be cleaned and cut into cubes, slightly sharpened on one side. Then we proceed as follows. Wrap the prepared meat in a piece of foil adequate to its size (it should be with a margin so that the edges turn up well). Some wrap pork in several layers of foil, for reliability. From above it is necessary to make several punctures for air removal. Bake in the oven at 200 degrees for about an hour and a half. Before the very end of cooking, we cut the foil from above and let the meat brown. Bon appetit to all!