Universal dishes are always valuable. They can be served as hot, or as a cold snack. No one will blame the mistress for negligence and non-observance of table etiquette. And how much time is saved at the same time. Boiled pork in foil: a recipe that many people know is just such a dish.
Pork is used almost everywhere in all countries of the world, with the exception of countries where Islam and Judaism are preached. This tasty and tender meat is easy to prepare and pleases with a wide selection of dishes from it. In antiquity, in Rome and Greece, milk pigs were preferred , and in Germany, barbecue ribs were preferred. Now we give preference to everything new as an experiment, because it gives rise to such a sports excitement in the art of cooking. And we value versatility and time saving. Boiled pork in foil, the recipe of which we take as a basis, meets all these parameters.
To do this, we need about 1 kg of meat tenderloin with a layer of fat, if it is more than 0.5-0.7 cm, then we will cut it, and so it will add juiciness and tenderness to our dish. Rub the meat with a mixture of salt, black pepper and coriander. We prepare a marinade of 300 grams of red wine (preferably dry or semi-dry), add 5-6 peas of allspice and 3-4 plates of bay leaf to it. Pour into a saucepan and dip the pork pulp into it. Be sure to cover with a lid. We place in the refrigerator for 12 hours for impregnation. Next, we will stuff the meat with carrots and garlic. Cut carrots of medium size into cubes with a pointed edge. With a knife with a long thin blade, we puncture inside a piece of meat and insert a bar of carrots along the blade. We cut the garlic (3-4 cloves) in the same way and use the same technique. If we don’t have time, and the guests are called on the way, we’ll use a little trick. From this boiled pork in foil, the recipe of which we take as a basis, will not suffer anything, but the cooking technology will only slightly change. We will carry out the so-called accelerated pickling process. It is called extrusion. We will simply inject the prepared marinade with a medical syringe into the pork pulp. In this case, of course, the amount of marinade can be safely reduced by 2.5-3 times. The only difference is that it is necessary to stuff the meat before extrusion, while with ordinary pickling this can also be done after.
The next step in the “boiled pork in foil” dish, the recipe of which we use, requires preparation directly for the baking itself. To do this, take a piece of foil 1.5 times the size of a piece of meat, put pieces of fat in it and place the boiled pork in it. Fold the edges and crush them so that when baking the juice does not flow out of the bag. Preheat the oven to a temperature of 200 ° C and bake for 45-60 minutes, depending on the thickness of the piece. At the same temperature and cooking conditions, boiled pork is cooked in an air grill. If, when piercing with a fork, reddish liquid does not stand out, then safely get the boiled pork out of the oven.
An alternative type of cooking is boiled pork in the sleeve. All preparations are similar, only the technology has slightly changed. Take a culinary sleeve 15 cm longer than a piece of meat. We fix one end with special brackets, place the boiled pork and cut off pieces of fat inside, we also fix the second end of the sleeve. Due to the created mode with increased pressure inside the sleeve, the cooking time is reduced by 10 minutes. The sleeve in the oven is better to have a seam up. If the sleeve inflates strongly during heating, make a few holes with a needle to prevent tearing. Cooking in a sleeve will save you from the unpleasant procedure of washing the oven from greasy spray.
The boiled pork is taken out of foil, cut into portioned steaks on a serving dish. Served with a side dish of potatoes, buckwheat porridge or with vegetables. Looks beautiful and tastes delicious steak, drenched in sauce. And boiled pork is combined with almost all famous sauces and seasonings.