Pork is especially tasty when cooked in the oven. Thin fatty fibers, when baked evenly, seem to dissolve, making the dish delicate, juicy, saturated with the aroma of sauces and spices. Our article presents several options for how to bake pork slices in the oven. Recipes with photos will help to make sure that they are cooked correctly and beautifully put the meat on the dish. So, let's take a closer look at each recipe.
Sliced pork in the oven with sauce
To make pork in the oven tender and juicy, it is recommended to stew meat in a large amount of sauce (broth), then it will not dry. Moreover, due to the duration of the preparation, during which the liquid is evaporated, the pieces manage to brown on top and soak up the whole aroma of spices.
To prepare the next dish, pork in the oven is prepared in pieces after preliminary frying. From above, the meat is poured with chicken stock with spicy spices and grated vegetables. To do this, onions, carrots and garlic are crushed in a blender, then fried a little in a pan and only then mixed with the broth. A dish is prepared in a roasting pan under a lid for 2.5 hours at a temperature of 180 degrees.
Country- style pork ribs in mustard-beer sauce
Appetizing meaty ribs (2.5 kg) are used to prepare this dish. Meanwhile, according to this recipe, pork in the oven can be baked in pieces. To obtain a golden crust on meat, it is first fried over high heat, laying the ribs in a brazier in one layer. Then they need to be transferred to a plate, and pour a bottle (0.33 L) of light beer into the roasting pan, directly into the fat formed during frying the ribs. Let the beer boil so that all the fat is behind the walls of the fryer.
In another pan, sauté onions, carrots, celery and garlic (4 cloves). After 10 minutes, add ½ cup chicken stock and soy sauce (2 tbsp.) To the fry. Darken the fry over low heat for 10 minutes.
Put ribs in a roasting pan with beer, distribute vegetables and broth from above, then send the dish to the oven.
Ribs or pork in the oven in slices will be cooked for 1.5 hours. 15 minutes before the end of cooking, the meat must be greased with a sauce of brown sugar, mustard seeds and balsamic vinegar (3 tbsp. Each). Thanks to this, the ribs will acquire a caramel color.
Pork chops in the oven with fennel
The taste of pork chops is becoming richer, thanks to the spicy aroma of fennel. At the very beginning of preparation, the root of the plant is cut into large slices, and then it is used to add taste and aroma to the sauce and meat.
2.5 cm thick pork chops are rubbed with a mixture of salt and pepper and fried in vegetable oil (2 tbsp. Tablespoons) on both sides for 7 minutes. After this, the meat should be transferred to a plate. Meanwhile, put chopped fennel, garlic and a small onion, a teaspoon of thyme and hot paprika (¼ teaspoon) in the same roasting pan. Fry for 5 minutes until fennel turns brown. Then add chicken stock and dry vermouth (½ tbsp.), Let it boil, after which you can return the meat to the roasting pan.
Next, send the pork chops in the sauce to the preheated oven for 15 minutes. Meat will be cooked under a lid at a temperature of 200 degrees. After the specified time, the fryer should be removed, put the meat on a dish, and bring the sauce to the desired consistency. Dijon mustard, lemon juice (1 teaspoon each) and zest (½ teaspoon) will also need to be added to it.
Oven-cooked pork shoulder
At the very beginning of the preparation of this dish, a pork shoulder weighing approximately 1.5 kg is cut into large pieces, dried with a towel, salted, pepper and fried on all sides in olive oil (2 tablespoons). After this, the meat is laid out on a plate, and vegetables are fried in the same juice: first onions, then carrots and celery (stalk). At the end of the passivation, add tomato paste (2 tbsp. Tablespoons), as well as broth or water (350 ml). After that, the meat is returned to the roasting pan and the dish is sent to the oven, preheated to 180 degrees. It is important to ensure that the fluid reaches the meat level.
Sliced pork baked in the oven will be ready in 3 hours. Readiness can be checked with a fork, which should easily go into the meat. Before serving, add salt and pepper if necessary.
Juicy pork from the oven
To prepare this dish, a pork shoulder weighing 1.3-1.5 kg is cut into 6 parts (servings). Each piece is dried with a towel, salt and pepper. After that, the pork is fried in a roasting pan on melted fat (1 tbsp. Spoon) for 4 minutes on each side. Then, add carrots, onions, a celery stalk (2 pcs each) and a few cloves of garlic to the meat roasting pan. Pork will be stewed in unsweetened apple juice (2 cups) and chicken broth (1 cup). If possible, juice should be replaced with apple cider in the same amount.
Sliced pork in the oven is cooked at 150 degrees for 3.5 hours. The meat is served to the table with a side dish of rice or potatoes and aromatic apple sauce.
Sliced pork in the oven: recipes in a pot and foil
We offer to cook two more simple, but very tasty meat dishes. If pork pieces in the oven, recipes with a photo of which were presented above, require a lot of time and ingredients for cooking and sauce, and meat, then everything is much simpler. The dish is prepared in a pot, in which it is enough to just load all the ingredients and after an hour you can enjoy the taste of juicy meat. The recipe is designed for cooking in a 1 liter pot.
Before you start laying the pork slices (300 g) in a pot, they must be fried in vegetable oil until a crust forms. The fire must be strong, then all the juice will remain inside. After this, heating can be reduced, and mushrooms (200 g) and onions can be added to the meat. After frying the pork with vegetables, they must be transferred from the pan to the pot, pour water (500 ml), salt, pepper and send to the oven for 1 hour, after heating it to a temperature of 180 degrees. After a while, remove the pot, add grated cheese (100 g) to it and continue cooking for another 5 minutes. Before serving, sprinkle the dish with herbs.
The second recipe is pork slices in foil in the oven. To prepare the dish you will need a pork shoulder, cut into large pieces. First, the meat is salted, pepper and mixed with onion rings. Then a bowl of pork covered with cling film is sent to the refrigerator for at least 3 hours for marinating. After the specified time, the pieces are transferred onto the foil in one layer and only a few pieces (as if in portions), forming long cutlets from the foil. Then each billet is laid out on a wire rack and baked at 200 degrees 45 minutes. The meat is very juicy, and tastes like a real barbecue.