Anyone who at least once tasted boiled pork at home, is unlikely to ever want to buy it in a store. Indeed, in an industrial environment, even using the latest technology, it will not be possible to repeat the fragrant juicy flesh and crisp as it does in an ordinary oven ...
Choose meat
Before you cook homemade boiled pork, you have to choose a good piece of meat for it. The pork neck or back part of the neck is suitable. The shoulder blade, thin layers of meat and any pulp of irregular shape with multiple cuts for pork are not suitable. A few cuts (literally a couple of pieces per piece) can be hemmed, but if there are a lot more, it is better to use meat for cooking some other food.
Seasonings and spices
For a dish such as home-made boiled pork, you will need a lot of spices. In addition to the classic pepper and bay leaf, crushed juniper, barberry, dried tomatoes and peppers (Bulgarian and chili), adjika are suitable here. You can use any favorite spices.
Preliminary preparation
To make a tasty and fragrant boiled pork at home, a washed and dried piece of meat must first be marinated a little. To do this, mix all the selected seasonings and salt with oil and generously rub the meat. It is better to take olive oil, which will provide not only good impregnation with spices, but also a beautiful golden crust. Wrap the prepared piece in parchment paper, and then in foil. Put in a pan or bowl and leave in the refrigerator for the night.
Cooking homemade boiled pork
When the meat is sufficiently saturated with the aromas of spices, we will remove it from the cold so that it warms up a little to room temperature. At this time, turn on the oven, at least 200 degrees. We will send meat to the preheated oven - along with foil and paper. The first 15-17 minutes we will bake boiled pork in a very preheated oven, and then reduce the heat to 170 degrees. Baked baked pork at home for a long time, at least one and a half hours. At the end of the baking process, carefully cut the top edge of the foil and paper with scissors and send the meat back to the oven. Thus, a beautiful and tasty crust is formed on a piece. Pull out a piece and immediately squeeze a couple of garlic cloves through the crush so that the juice soaks the hot meat. So, together with foil and paper, let the boiled pork cool. And serve only after complete cooling, cutting with a sharp knife into thin plates.
Home-made boiled pork - light version
For those who are on a diet or for some other reason do not eat fatty meat, such a boiled pork recipe is suitable . We clear a piece of meat from films, fat and veins, lower it to boil in boiling water. At this time we are preparing a “hat”: we rub garlic, black pepper and sea salt in a mortar. When the meat is cooked, let it cool slightly on a flat plate (so that the sides are airy). And then still warm with a garlic mixture. It is best to wrap the meat in gauze, folded 3-5 times and leave to soak on the board. If this is not possible, you can bring it up in cling film or an airtight vessel, but then the boiled pork will be slightly damp. Serve the next day by slicing.