Baked pork in foil in the oven is an incredibly tasty dish instead of sausage! Baked pork in foil with mustard sauce Step-by-step instructions for the “Buzhenina” dish.

Cooking boiled pork in the oven has recently become commonplace for housewives. And this is not surprising, because despite the large selection of sausage, ham, etc., homemade boiled pork made from fresh pork is much tastier and healthier. To make the boiled pork juicy, soft and a little spicy, the meat is first marinated in soy sauce and then brushed with mustard. For a spicy taste, you can add ginger and applesauce. It is recommended to marinate pork for at least 8 hours, so it is better to prepare in the evening or early in the morning.

To marinate and bake a piece of pork weighing about 1 kg you will need:

• 3 cloves of garlic;
• 1 tsp. ginger;
• 3 tbsp. l. soy sauce;
• 3 tbsp. l. vegetable oil;
• 1/3 tsp. ground black pepper;
• 2 tsp. mustard;
• 1 large apple.

Baked pork recipe up the sleeve with step-by-step photos

First of all, wash the meat and make cuts in it, into which we insert garlic cloves cut into 3-4 pieces.

We make a marinade from soy sauce, vegetable oil, pepper and ginger.

Place the pieces of pork in a bag, pour the sauce, shake the meat in the bag and put it in the refrigerator for 8-12 hours. During marinating, the pork pieces need to be shaken periodically, that is, as if mixed with the sauce.

We take the marinated meat out of the refrigerator and the bag, dip it in a paper towel and quickly fry it in a frying pan until golden brown.

Mix mustard with grated apple.

Coat the pork with the mustard-apple mixture.

Place the pork in a roasting bag and put it in the oven. By this time the oven should already heat up to 200 degrees.

How long to bake boiled pork in the oven depends on the weight of the piece you choose. We keep small pieces of 400-500 g for 1 hour. Then we tear off the sleeve, turn on the oven to maximum and keep the meat for another 15-20 minutes until a golden crust forms. If the pork pieces are about 1 kg, they are baked for about 1.5 hours.

Ready homemade boiled pork can be served hot as a second course. Wrapping it in foil and chilling it in the refrigerator makes an excellent sausage substitute for making sandwiches.

Bon appetit!

Baked pork is traditionally considered a delicacy and is served most often on holidays. But what’s to stop us from cooking homemade boiled pork without any reason? For example, I have already mastered several recipes and constantly pamper my family with delicious meat.

Baked pork can be prepared for the New Year's table. It will come in very handy. There is a large selection of recipes and you are sure to pick something up)))

Baked pork can be made from chicken, beef or lamb. But I prefer traditional pork. To make the appetizer tasty, you need to know some of the subtleties of choosing meat.

• The back, ham, neck or breast are ideal.
• Good boiled pork can be made from pork loin. It is tender and not very greasy. A thin layer of fat won't hurt.
• You need to choose a whole piece, weighing 2 - 2.5 kg.
• Meat should not be steamed. It must ripen, otherwise the boiled pork will turn out tasteless. As an exception, you can use defrosted meat.

You can use any spices to rub meat. And you shouldn’t skimp, because the meat will take exactly as many spices as you need and not a gram more.

Pork stew at home

Baked pork, as I already said, can be prepared at home. It will be an excellent decoration for the holiday table. At the same time, it is very tasty and already cooled. And it will go great on sandwiches in the morning.

You will need:

• pork – 1 kg;
• water – 1 liter;
• garlic – 5 cloves;
• laurel;
• salt – 2 level tablespoons;
• black peppercorns – 1 tsp;
• allspice in peas – 1 tsp;
• oregano – 1 tsp;
• basil – 1 tsp.

Preparation:

1. Prepare the marinade. To do this, add salt, garlic and herbs to the water. We put the meat in it and put it in the refrigerator for a day.
2. When the time is up, drain the brine and dry the meat. We make punctures in it, into which we place pieces of garlic.
3. Wrap the pork in several layers of foil. To keep the piece in shape and not fall apart, tie it with twine or strong threads. You need to remove them after the pork has cooled down a little.
4. The baking time depends on the weight of the piece. On average, this takes 1.5 – 3 hours. Oven temperature is between 160 – 180 °C.

To prevent boiled pork from breaking into pieces when cutting, press down the meat with any weight while it cools.

Meat baked in foil - a simple recipe

The next recipe is boiled pork in onion marinade. They are ideal for sealing large pieces of meat.

Ingredients:

• piece of meat – 2 kg;
• garlic - head;
• onion - head;
• mustard (dry) – ½ tsp;
• spices.

Preparation:

1. Peel the garlic and cut it into pieces, which we roll in a mixture of salt and pepper. Pass the onion through a grinder to make a paste and mix it with mustard.
2. We take the meat and, using a knife, make deep cuts in it, into which we place the prepared pieces of garlic. Then coat the piece with onion-mustard sauce and put it in the refrigerator for several hours. During this time, the meat will marinate perfectly.
3. Then we wrap it in several layers of food foil and put it in the oven for 2 hours at 180 °C. 10 minutes before cooking, open the foil so that the meat browns beautifully.

Cooking boiled pork in brine

For this recipe, buy boneless meat - ham, neck or butt. Spices can be anything - focus on your preferences.

Ingredients:

• pork - 800 gram piece;
• spices; garlic – 1 tsp;
• water – 1.5 liters;
• salt – 2 tbsp;
• laurel;
• Provencal herbs.

Preparation:

1. Place Provençal herbs and bay leaves in the water. Bring to a boil and let cool until lukewarm.
2. Place the meat in it so that it is completely covered with brine. Leave it like this overnight.
3. In the morning, dry the meat with a towel and rub with spices. Wrap it in several layers of foil and put it in the oven for 1.5 hours. Cooking temperature 200 °C.

If you plan to serve boiled pork as a cold appetizer, then let it cool directly in the foil.

Cooking boiled pork in the oven - a holiday recipe

Let's make some minor changes to the classic boiled pork recipe and get a truly festive dish.

Ingredients:

• neck – 1.2 kg;
• pineapple rings;
• banana;
• white wine (semi-dry) – 50 ml;
• salt and ground black pepper;
• oregano – 1 tsp.

Preparation:

1. Wash and dry the meat. Cut it like an accordion: the thickness of the piece is 1 cm. Salt and pepper the meat, coating the internal cuts as well. Just don’t be too zealous so as not to spoil the taste. Sprinkle oregano on top of the meat. Wrap the prepared piece in film and leave for 3 – 4 hours to marinate.
2. Cover the bottom of the baking sheet with foil and place the meat on it. Place a banana ring and a piece of pineapple in each cut. Pour wine over everything on top.
3. We pack the meat in foil and put it in the oven for 1.1 - 1.2 hours. Then we open the foil and leave it in this form so that it browns. First pour the pineapple juice over the piece.

Homemade pork roast cooked in a roasting pan

The next way to cook boiled pork at home is to use a roasting bag. The preparation of meat is classic, as if you were cooking it in the oven. Baked pork in the sleeve turns out juicy, tender and incredibly tasty.

Ingredients:

• pork neck – 1.5-2 kg;
• bay leaf – 6 pcs.;
• garlic – 6 cloves;
• salt – 1 tbsp. l.;
• ground pepper – 1 tsp.

Cooking method:

1. Crumble the bay leaf with your hands. Mix salt, pepper and pressed garlic. Mash all the ingredients with a spoon as thoroughly as possible.
2. Make deep punctures in the meat and fill each with the prepared mixture. 25 punctures are enough.
3. Place the prepared pork in a baking sleeve and tie the edges, having first removed all the air from the tube.
4. Cook meat at 220°C. At the very end, so that the meat is nicely baked and crusty, cut the bag.

Pork roast in mustard, baked in the oven

Mustard is often used in the process of cooking meat. It emphasizes its taste well, adding an unusual sourish-spicy note. Pork with mustard baked in the oven turns out very tasty.

Ingredients:

• pork fillet – 1 kg;
• garlic – 5-7 cloves;
• mustard – 3 tbsp. l.;
• salt pepper.

Cooking method:

1. Peel the garlic and cut into pieces. Make punctures in the surface of the meat with a knife and place a garlic clove in each.
2. Pepper and salt the pork. Then coat it with mustard. Place the meat in the refrigerator for several hours.
3. Then wrap the pork flesh in several layers of foil and cook in the oven for 1.5 hours at 200 °C.

10 minutes before the end of time, open the foil. Pour the juices over the surface of the meat. Before serving, cool the boiled pork, cut into portions and serve.

Video: recipe for homemade boiled pork

Bon appetit! And until new recipes!

Baked pork is a very tasty dish that can be served on a holiday table without any problems. Those who often cook boiled pork know that the most tender meat is the one that is properly marinated. Classically, boiled pork is prepared from moderately fatty pork, in pieces of about 1-1.5 kilograms, so that the meat is well marinated.

The ideal meat for boiled pork is pork neck, ham, but boiled pork can also be prepared from meat from other parts of the animal without any problems. The meat should not be pre-frozen, but it should not be steamed either.

Traditionally, boiled pork is eaten cold, but it tastes great even hot.

Remember that from a kilogram piece of meat you will get approximately 600-650 grams of boiled pork. From 1200 grams of meat I got 700 grams of boiled pork.

Today we will prepare boiled pork in a very interesting way - the meat will be marinated for 48 hours and then baked for only 30 minutes at maximum temperature. Baked pork cooked in this way turns out incredibly tender. I highly recommend making it!

The recipe for cooking boiled pork will require some skill, as it is quite difficult.

Before you start cooking boiled pork, you need to prepare mustard because the ready-made mustard sold in stores, as a rule, is not so aromatic and rich.

To do this, take 150 grams (3/4 cup) of hot water at an approximate temperature of 60-70 degrees, that is, not boiling water. Dissolve 1.5 tablespoons of granulated sugar and a teaspoon of salt in water. Pour 50 to 100 grams of mustard powder into the prepared mixture to taste, then mix very thoroughly. Then add a tablespoon of vegetable oil and vinegar to taste. For brightness, I recommend adding honey on the tip of a teaspoon and squeezing a little lemon juice. Afterwards, keep the resulting mustard in a warm place for at least 50 minutes. That's it, the product is ready and we can start making boiled pork.

A piece of pork, pulp, the neck is very suitable for this, treat with a pre-prepared mixture of black pepper and salt.

Finely chop the garlic and rub the meat with this garlic, making holes with a knife in the pulp and introducing garlic and salt and pepper there.

Next, it’s time to use our pre-prepared mustard, with which we generously rub our boiled pork.

We wrap it in foil and use toothpicks to secure it; I personally recommend the ties that come with the baking bags. Place the finished bag on a baking sheet or, like me, first in a frying pan and then on a baking sheet, and place it in an oven preheated to 180 degrees. Before putting the boiled pork in the oven, you need to make several holes in the foil with a toothpick.

The cooking time depends on the size of the baked piece, but I will say right away that a kilogram piece is baked for about an hour and a half. 10-15 minutes before the meat is removed from the oven, you need to remove it, open the foil, and raise the temperature in the oven to 200 degrees. In the remaining 10 minutes, an appetizing and aromatic crust will appear.

After taking out the boiled pork, remove it from the foil and place it on a large dish, the cooking process is over.

Baked pork should be served with something spicy; personally, I let the diner choose what spicy to eat the served boiled pork with; for this I serve the meat with both pepper and mustard. Bon appetit.

The story of my favorite holiday meat recipe began with a passion for German cuisine. While studying the classic dishes of European Berlin, I saw a recipe for pork stewed for a long time in tomato seasoning. This is Schweinebraten. Cooks take a piece of pork butt, seal all the juices in a frying pan, and then simmer it in broth and spices for about 4 hours. The result is juicy, fiber-breaking meat with sauce. The taste of Schwanbraten is unusual for me, due to the use of spices such as marjoram, cumin and mustard. However, the use of mustard with pork seemed quite appropriate. It was at this moment that I remembered the dish of my childhood, the taste of New Year’s magic, because back then you could taste boiled pork only on the eve of this holiday.

Few people know, but the history of this dish has two directions. Some chefs claim that boiled pork is a dish that comes from ancient times. East Slavic tribes, who were called “Buzhans” because they lived on the banks of the Bug River, prepared boar meat in various ways. One of these recipes was baked wild boar ham. They began to call him “Buzhanina”. The second version of the origin of the name, and therefore the recipe, also applies to the Slavic peoples. Thus, the word “voudit” meant to dry, hence the name “vuzhanina” for dried meat.

In any case, ancient or modern boiled pork is an original Russian dish. It is a whole piece of meat baked.

There are many options for preparing the dish. I adopted the experience of German chefs and added mustard to the classic recipe for baked meat. This version of meat has become a favorite among my family and friends. Cooking boiled pork with mustard is very simple, the main thing is to know some tricks, which I will share with you.

Ingredients:

• Whole piece of pork - 1.5 - 2 kg;
• Garlic - 1 head;
• Carrots – 1 pc.;
• Salt - to taste;
• Freshly ground black pepper - to taste;
• Russian mustard – 4 tbsp;
• Mayonnaise - to taste;
• Sunflower oil – 50 ml.

Preparation

Choosing meat

For my dish I choose different parts of pork. I don't think this is important. The main condition is its freshness. This can be determined by several signs.

• Smell (pleasant, meaty).
• Color of meat and fat layers (pink and white).
• Elasticity (when pressed with a finger, the meat should not fall through).

In this particular case, I use a piece of boar neck. Of course, before processing, the meat must be washed under warm water, dried with a paper towel and the films removed.

Vegetables and spices for stuffing meat

In order for the boiled pork to be juicy and aromatic, it needs to be stuffed with something. In the classic version it is carrots and garlic. To do this, I peel one carrot and cut it into cubes. I remove the skin from the garlic and press it a little with a knife. At the same time, I prepare the spices - mix salt and freshly ground pepper.

Filling for boiled pork

You need to make small holes in the meat, into which you put salt and pepper, and press the carrots and garlic. Such holes can be made with a knife or spoon. I stuff the meat with salt and pepper. This secret helps make the dish salty and aromatic even inside.

Preparing a dish for baking

Place two layers of foil on a baking sheet. Lubricate it with sunflower oil, sprinkle with spices and apply a mixture of mayonnaise and mustard with a brush.

Sealing the meat in a frying pan

In order for all the juices of the aromatic boiled pork to remain inside, it needs to be sealed. Place the meat in a frying pan with heated sunflower oil and fry it over high heat on all sides.

Bake.

Place the sealed meat on a prepared baking sheet, grease generously with mustard, and sprinkle with salt and pepper. Cover the dish with foil and place in the oven for 50 minutes at 190 degrees. The boiled pork is ready, but now I leave it to rest for 15 minutes, uncovering the foil.

Innings.

Baked pork is traditionally served in portions, but I don’t always agree with such serving methods. I place the meat in a whole piece in foil on the table, and each guest cuts himself the piece he wants.

Bon appetit!

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