Juicy and fragrant boiled pork is considered a dish of Russian cuisine, but in fact, the tradition of baking meat with spices in the form of a large piece is in many cuisines of the world. Most often boiled pork is made from pork, because it is not only very tasty, but when baked, it turns out soft and juicy. The overwhelming majority of people associate boiled pork with holidays, for example, Christmas or Easter, but in fact it can be cooked at any time - from pork boiled pork it is an excellent substitute for sausage, for example, for breakfast or sandwiches. Do not think that it will turn out very expensive - the same sausage is much more expensive.
The recipe for making boiled pork is quite simple: for this, a rather large whole piece of pork is taken and baked with spices in the oven, most often in foil. Most often, ham is taken for boiled pork, but any other part, for example, a fatter and softer neck or shoulder blade, is also suitable. Of the spices used mainly black pepper and garlic, but you can take other suitable pork, for example, chopped bay leaf. There are many ways to make boiled pork tasty and fragrant.
Recipe for boiled pork
You need to take a large piece of pork meat, salt, spices and garlic. According to some recipes, the meat is pre-marinated, but this is not necessary at all - it will turn out to be juicy and soft, and the natural taste of the meat can be marinated. However, the meat still needs to be prepared for baking. To do this, before baking boiled pork, grate it with salt and spices. There are several ways to deal with garlic: some housewives prefer to grind meat with crushed garlic mixed with spices, while others prefer it when the meat is stuffed with garlic. It turns out especially tasty when the garlic cloves cut into quarters are crushed in spices before stuffing them with pork. In principle, both of these methods can be very successfully combined - first stuff a piece of meat, and then grate it with garlic and other spices selected for this case. If the meat is lean, you can overlay it with very thin slices of bacon: it will turn out much juicier.
Before baking, the prepared meat is laid out on the foil and wrapped tightly, but not very tightly, preferably in two layers. The package should be such that at least there are no cracks from the bottom, otherwise, not only will all the juice flow out of it, but it will also be extremely difficult to wash the pan and the kitchen will be filled with smoke. Also, the foil should not adhere too tightly to the meat, otherwise the juice released from the boiled pork can break through the foil. There is a recipe for making boiled pork, according to which the meat is not laid out directly on the foil, but on a substrate of vegetables, for example, onions and carrots - this not only turns out more juicy and aromatic, but the meat does not burn to the foil. Instead of foil for baking boiled pork, you can use thick-walled dishes - this will turn out to be with a more pronounced fried crust, but in this case you will have to constantly pour it with juice that collects at the bottom of the dishes, and make sure that it is always enough, otherwise the meat will burn to the bottom.
Baked pork baked in the oven at a temperature of 180 - 200 degrees for about an hour and a half. Someone prefers not to disturb the meat during this time, and someone tries to pour meat with juice or melted butter every 20 to 30 minutes. If during this time a very small ruddy crust has formed, and we would like it to be more pronounced, after baking, you can slightly expand the package on top and, if possible, turn on the top heating only, but at a higher temperature, or place a metal pan on the meat and also increase the temperature to 220 degrees, and after 20 minutes the meat is covered with a delicious brownish crust. It is very important not to dry the boiled pork, so it is best to pre-pour it with juice.
This recipe for cooking boiled pork can be varied at your discretion, for example, use other varieties of meat and spices.