Boiled pork - pickled fresh pork baked with aromatic spices. This dish has an almost perfect meat taste. Among all the culinary products that you can buy or make yourself, boiled pork stands out. It is distinguished by 100% naturalness, freshness, juiciness and beautiful appearance.
How did the pork dish come about and how did it cook?
In the old days, people thought of a way to cook boiled pork. And the cooking process itself was a sacrament, which was carried out in a Russian oven on the eve of the most important holidays - Christmas or wedding. A pig was taken, the meat of which was turned into various products:
Particular attention has always been paid to the remaining huge portion of pork carcass - ham, which was the basis for the preparation of boiled pork. The meat and bones were separated from each other. The first went for pickling, garlic and other vegetables. The meat was baked in unleavened dough, which was wrapped in a ham stuffed with salt and spices. The technology of cooking boiled pork was familiar to many.
Features of Pork Marinade
An important role in the marinade for meat is played by spices and aromatic herbs. They give an unusually spicy and mouth-watering smell and taste to the dish. You can add several different seasonings at once, but so that their taste does not conflict with each other. Then boiled pork will acquire several shades of taste and aroma. It is advisable not to skimp on the number of spices, as the meat will absorb the amount of taste that it needs. So it is with salt. In the manufacture of pickles for pickles can be used drinks such as wine, kvass, beer, grape juice, apple and tomato.
Selection of meat for boiled pork
The best parts of pork for boiled pork are:
- rear part;
- brisket;
- neck;
- ham.
A great option would be pork chop or loin. The dish is tender, juicy and moderately bold. For the preparation of boiled pork, you need a large piece of meat, the weight of which is not less than 1 kg, but not more than 3 kg. You should carefully consider the condition and type of pork - it should not be steamed and frozen.
Other variations of boiled pork are:
- from veal;
- from lamb;
- from broiler or turkey.
Home made in the oven
There are many recipes for baked pork. All of them differ either in spices, or marinade, or in the preparation technique and sequence of actions. To please the boiled pork family in foil, you should not save on products, but choose the freshest, natural and juicy ingredients. So the delicacy prepared according to the best recipe will become even more tender and tastier. Required Products:
- 2 kg of pork;
- 15 cloves of garlic;
- 4 tablespoons mustard seeds;
- salt, pepper and spices to taste;
- honey.
The foil in this recipe has a sealing role. Before baking, a piece of meat is wrapped in it. So it remains juicy and tender, all the juices formed in the cooking process are preserved. At the end of baking, the foil is opened, and the meat is poured with its own juice and left until a golden appetizing crust is formed.
Cooking Baked Pork
The above ingredients are enough for 10 servings of the finished product. Calorie boiled pork per 100 g is about 280 kcal. It takes 2 hours without picking:
- Peel and cut each clove of garlic into 5 parts so that the pieces are medium in size. Slices of garlic must be thrust into previously made cuts in the meat.
- Grate pork with spices, salt and pepper, then grease with honey. Wrap the workpiece in a piece of foil. On top of the bundle, make a hole for the resulting steam. Before coating the meat with mustard, a piece of pork must be marinated for at least 2 hours.
- To cook boiled pork in foil, you need to preheat the oven to 220 degrees and send the meat to bake for 2-2.5 hours. After time, open the foil, pour the pork juice and leave for another 10 minutes.
Boiled pork without foil in the oven
If there is no foil or sleeve for baking at hand, then do not get upset. A large piece of pork retains its juiciness if put the fat part up. It is in the oven that boiled pork turns homemade juicy, aromatic, with an indescribable taste. The smell of the dishes will interest not only all home, but also the neighbors. All you need is 3 ingredients:
- 2 kg of pork;
- 300 gr sala;
- spices and herbs.
This recipe is easy to prepare, and the dish is considered Russian cuisine. Perfect for a festive table, as well as sandwiches in thin slices.
Home-made pork
The method of preparing homemade boiled pork is as follows:
- In a salt solution, soak the meat for at least 2 hours. For a liter of water for the solution you will need 50 g of salt. You can add spices for the marinade. Remove pork from brine and dry with towels, then grate with aromatic spices or herbs.
- There must be an air gap between the pork and the bottom of the container in which the baking will take place. To do this, place wooden blocks under the meat. Thinly sliced fat in the form of small plates lay on a piece of meat on top.
- Pour water into the bottom (about one glass). This is necessary so that nothing burns during the cooking process, and the taste of the dish does not deteriorate. Bake boiled pork for 2 hours. Readiness can be checked by the allocated juice.
In a slow cooker
This recipe for boiled pork in a slow cooker is simpler than classic. The required cooking time is almost 3 hours. Designed for 10 servings. Thanks to the kitchen appliances, cooking has become much easier. Even a novice hostess will cook such a dish as boiled pork without problems.
The right ingredients:
- pulp of pork meat - 1.5 kg;
- cloves of garlic - 7-8 pcs;
- oil - 3 tablespoons;
- spices and salt to taste.
According to this recipe, boiled pork in a slow cooker can cook a shank dish in a similar way.
Cooking in a slow cooker
Following the points below, you can easily cook boiled pork in a slow cooker:
- First, chop the garlic into small slices, which are then inserted into the cuts. Cuts to make a sharp knife in the pulp of pork.
- Mix oil with herbs and spices, grate meat with salt and mustard. Leave in the marinade for a couple of hours.
- On the slow cooker, turn on the frying mode. Add oil to the container. Fry pork on each side for 10 minutes.
- Change the mode from frying to stewing. Simmer for 2 hours, then take out a piece and cool.
- Serve boiled pork with thin slices cut across the fibers.
In soy sauce
Honey and soy sauce marinade makes pork meat very tender and tasty. Thanks to this combination, boiled pork gets an appetizing crust and magnificent juiciness inside. This dish is suitable for thinly sliced sandwiches and slices for the holiday. The perfect piece of meat is a boneless loin. For lovers, the pork neck is fatter. Boiled pork will be baked in the microwave.
Ingredients for cooking boiled pork in the microwave:
- boneless pork meat - 2 kg;
- at least 8 cloves of garlic;
- 5 tablespoons of soya thick sauce;
- 3 tablespoons of liquid honey;
- spice.
These products are enough for 10 servings of prepared meat. The total cooking time is almost 2 hours.
Soy sauce
Grate the meat with pepper and salt. Peel the garlic. Stuff pork with garlic. For marinade honey, mix soy sauce in one cup. Pour the mixture into a piece of pork. Marinate 1 hr billet with a closed lid.
Put the microwave to the maximum. The temperature of cooking boiled pork - not less than 200 degrees. Cook for 1 hour and 40 minutes, pouring a meat dish over the sparing juice. Chill, chop. Serve on a plate, garnished with salad and vegetables.
Such boiled pork is cooked less in time than in the oven, so it is perfect for slicing on a table, holiday or breakfast.
In ham
To prepare ham in ham you will need:
- slow cooker;
- ham;
- sleeve for baking.
This recipe is not quite ordinary. It differs from the classic in the oven in that the cooking process takes place at a low temperature in the multicooker. A multicooker is needed at which you can set the temperature to 80 degrees. Required ingredients:
- 1.5 kg of pork neck;
- 4-5 heads of garlic;
- 2 tablespoons of salt;
- 3 tablespoons of paprika;
- on a spoonful of red and black ground peppers.
Cooking pork in ham
Before you cook boiled pork at home, you must:
- Add spices to garlic and mix thoroughly.
- Use a very sharp knife to make shallow cuts on the surface of the meat. Insert them on the head of garlic or on a sprig of herbs.
- Grate the whole piece of pork with a mixture of peppers. Pack the workpiece in a sleeve. Marinate in the refrigerator for 24 hours.
- After a day, give the meat the shape of a ham, so that it fits without problems. Fold in a straw.
- Put the ham in the slow cooker after pouring hot water. Select a vacuum mode and a temperature of 80 degrees. Cooking time 3 hours.
- Having taken out of the multicooker, to cool ready boiled pork in water.
- When serving, it is better to cut the meat into thin slices. Garnish with herbs and vegetables.
Boiled pork in the test
To cook meat according to this recipe, you do not need to have at hand an old Russian hut with a stove. Enough oven and some very affordable products. The dough preserves the juiciness, aroma of pork. Thanks to him, it remains juicy and tender.
Ingredients for the recipe:
- 1.5 kg of boneless pork;
- 4 cups flour;
- 2 glasses of water;
- 6 garlic cloves;
- spices and salt.
How to cook:
- Rinse meat, dry by soaking in towels. Stuff pork with garlic, grate with spices, salt. Cover it with foil and leave it in the refrigerator for a day.
- Prepare a simple dough on the water. The dough should not be sticky. Roll it out with a half-centimeter layer. Put the boiled pork in the center and seal it. With a knife on top, make 1-2 cuts for steam.
- Grease the baking dish with oil. Put the meat in the dough. Bake at 200 degrees for 2 hours. At the end of time, leave the dish in the oven until it cools down.
- Carefully remove the sleeve. Send boiled pork to the refrigerator for an hour. Then you can chop and serve.
Boiled pork with carrots
To make pork pork even tastier, more aromatic and tender, you need to stuff it with slices of carrots. Already at the stage of preparation, the aroma from the kitchen will amaze all the household, as well as the neighbors.
Ingredients:
- pork neck - 2 kg;
- 6 cloves of garlic;
- medium-sized carrot;
- spices to discretion.
Stages of preparation:
- Wash and then dry, absorbing moisture with towels, meat. It must be stuffed with peeled and chopped carrots and garlic.
- Grate the surface of the meat with spices and salt. Wrap boiled pork in foil. Make a couple of holes for steam.
- Pickle the flesh for up to an hour. Then bake in the oven at 200 degrees for about two hours.
- Cool before serving without removing the foil shell.
Boiled pork in kvass
Boiled pork in kvass is an analogue of the Czech dish - shanks in beer. In such a marinade, meat requires less cooking time. Soak pork in kvass for at least 24 hours. It is necessary to bake meat, previously grated with spices and salt. The recipe also uses dough, which seals all the juices that are secreted by the meat inside.
You will need:
- pork pulp - 1.4 kg;
- rye bread kvass - 0.5 liters;
- 2 onion heads;
- 8-9 garlic cloves;
- cloves - 7 pieces;
- black pepper - 8 pieces;
- 4 cups flour;
- 2 glasses of water;
- salt.
Cooking boiled pork:
- Soak the meat stuffed with garlic in kvass for a couple of hours. Add spices and onions to the kvass. Leave the meat in the marinade in a cool place for a day.
- Remove the marinated meat from the container. Grate it with salt. Make the simplest dough of water and flour. Roll it to a thin layer. Wrap the meat blank with an envelope in the dough. Make a hole for the escaping steam.
- Bake the dish in the oven for about an hour at 190-220 degrees. Remove the crust from the dough, and cut the boiled pork into thin slices.
These are the most delicious boiled pork recipes.