How to cook pork neck pork. Pork roast in the oven

To cook homemade boiled pork, you will need a good piece of pork, preferably with fat, and a minimum set of spices. I marinate the neck for a day in brine, stuff it with garlic, and then bake it in the oven. Due to the long soaking, the meat will be well salted and absorb some of the moisture, which will prevent it from drying out in the oven. Boiled pork will turn out incomparable, incredibly juicy, with the aroma of spices and mustard. Delicious!

Total cooking time: 1 hour + 1 day marinating
Yield: 10 servings

Ingredients

• pork neck - 1 kg
• salt - 1 tbsp. l. with a slide
• water - 1 l
• black peppercorns - 10 pcs.
• allspice - 2 pcs.
• bay leaf - 1 pc.
• dry mustard powder - 2 tsp
• ground sweet paprika - 2 tsp
• garlic - 3 teeth
• dried rosemary - 1 tbsp. l.

Cooking

For baking, you need a kilogram of a whole neck (or pulp with a fatty layer). First I prepare the marinade. To do this, put 1 tablespoon of salt with a slide in a deep bowl, add bay leaf and rosemary. I also send black peppercorns and allspice there - so that they better reveal their taste, I crush them with a rolling pin through a log, a coarse grinding is obtained. You can add cloves, coriander, and other spices of your choice. Pour in 1 liter of boiling water and leave to cool completely.



I immerse the pork in cold brine. The water should completely cover the piece. I cover the top with a flat plate and send the pork to the refrigerator for 1 day.



When marinated, I take it out of the refrigerator and leave it for 2 hours at room temperature so that the meat in the brine warms up and the fibers “relax”. Peel the garlic and cut into thin and oblong slices. I take the pork out of the liquid and stuff it with garlic - it is most convenient to make deep cuts with a long and thin knife.



Sprinkle with sweet ground paprika and mustard powder. To make the layer thin, I sift the spices through a strainer directly onto the piece of meat. Parika will make boiled pork more appetizing and ruddy in appearance, and mustard will add a crust and aroma, dry the fat.



I put it on parchment. I preheat the oven to a maximum temperature of 250 degrees.



I put the baking sheet in a very hot oven for 5 minutes so that the meat grabs a crust and all the juices are sealed inside.

After exactly 5 minutes, I reduce the temperature to 160-180 degrees and bake for 1 hour. Keep in mind that the exact baking time depends on the size of the piece of meat. To make sure that it is ready, pierce the boiled pork with a knife - transparent and clean juice should flow out. If the juice is bloody, even a little, then the meat is not yet ready.

Homemade boiled pork should cool completely, first to room temperature, and then in the refrigerator for at least 3-4 hours, and preferably all night. If you still can’t wait to take a sample, then be sure to let the baked meat rest for 30 minutes so that the meat juices are distributed inside, and do not flow out when you cut the piece. Completely cooled boiled pork will cut better, it can be used to make sandwiches, it goes well with mustard, vegetables and fresh herbs. Enjoy your meal!

Among the various gastronomic meat dishes that fill the shelves of supermarkets, shops and shops, there is one that is distinguished by naturalness, juiciness, health benefits and beauty. This is boiled pork - a piece of fresh pork, marinated and baked with spices until tender, with the perfect taste of meat - neither add nor take away.

How to cook pork tenderloin

In the old days, when the Russian stove was the center of a village dwelling, cooking pork boiled pork became not just a concoction - a sacrament. Before a big holiday - Christmas, Easter or a wedding - a pig was slaughtered. Its meat was turned into sausages, jelly, cutlets, but special attention was paid to a huge piece of pork ham, from which boiled pork was planned. The meat was separated from the bone, marinated, stuffed with garlic, carrots, peppers. They made unleavened dough, wrapped a pork ham in it with salt and spices, baked it in coals.

What part of pork is best for pork

When choosing meat for boiled pork, give preference to the back, ham, brisket or neck. It turns out well a dish of pork chop (loin) - it is very tender and not too greasy, although a moderate layer of pork fat adorns the boiled pork. You need a large whole piece of meat weighing at least a kilogram, and preferably two or two and a half. Well, if the pork has not been frozen, you should not take fresh meat either. In addition to pork, veal, lamb, and even meat from large poultry (broiler, turkey) are sometimes used.

Boiled pork recipe at home with a photo

Each family has its own secrets of cooking baked meat. Choose the best pork roast recipe in the oven to delight your family with a natural, tender, delicious delicacy. The ten recipes below are distinguished by marinade, spices, and technical points. Boiled pork can be baked in different ways: using foil, a sleeve, dough, or simply in a closed heat-resistant container. Instead of a Russian stove and coals, modern housewives use a slow cooker or oven.

in foil

• Cooking time: 2 hours (excluding marinating time).
• Cuisine: Russian.

A piece of pork neck or ham with salt and spices can be wrapped in thick foil before baking. It is important that the juice that is formed during the preparation process does not have an outlet to the outside, but remains inside the package. Boiled pork in foil retains tenderness, remains juicy, great for elite cuts for a gala dinner. Shortly before the end of baking, the foil must be opened, pour the pork with meat sauce, wait for the formation of a golden crust.

Ingredients:

• pork - 1.5 kg;
• garlic - 10-20 cloves;
• mustard with grains - 3 tbsp. l.;
• honey (liquid) - 1 tbsp. l.;
• salt, pepper, spices.

Cooking method:

1. Cut each clove of garlic into 2-6 pieces (see size). Make thin and deep cuts in the pulp, insert garlic cloves.
2. Rub pork with pepper, salt, and mustard-honey mixture. Wrap the meatloaf in foil. Important condition: leave a small hole on top for steam to escape. Before cooking the meat in mustard, leave it for a couple of hours to marinate.
3. Preheat the oven to 200-220 degrees. The roasting time of the meat is about two hours. Then the foil must be opened, pour the contents with meat juice and bake for another 10-15 minutes.

In the oven

• Servings: 10-12 persons.
• Cuisine: Russian.
• Difficulty of preparation: easy.

Sometimes they do without foil or other packaging. Pork baked in a large piece retains its juiciness on its own, especially if you lay it with the fatter part up. Homemade pork neck pork in the oven turns out to be noble, rich, with a rich taste. It is a pity that the recipe with a photo does not convey smells. The aroma of baked meat with spices will be a reward to the hostess and will attract everyone to the table.

Ingredients:

• pork - 1.5-2 kg;
• pork fat - 250-300 g;
• salt, spices, herbs.

Cooking method:

1. Soak the pulp in a salt solution for 1.5-2 hours. For brine for each liter, take 50 g of coarse salt. You can add any spices you like.
2. Dry the soaked pork with paper towels, rub generously with spices and herbs.
3. Place wooden sticks on the bottom of the container so that a small air cushion forms between the bottom and the piece of pork.
4. Cut the fat into thin slices, lay them in an even layer on top of the meat.
5. Pour water into the bottom of the mold (approximately a glass) and make sure that it does not completely evaporate during baking. The presence of water is an important condition, otherwise the dish will burn, its taste will deteriorate.
6. Bake the meat for one and a half or two hours. Check readiness by the color of the secreted juice at the deep puncture site.

Up your sleeve

• Servings: 10-12 persons.
• Calorie content of the dish: 273 kcal per 100 g.
• Purpose: for lunch, dinner, sandwiches.
• Cuisine: Russian.
• Difficulty of preparation: easy.

Another way to cook boiled pork at home involves using a cooking sleeve or a baking bag. The process of preparing meat is not much different from that baked in foil. Pork ham in the sleeve turns out to be chic, it retains every drop of juice, every note of flavor. Stuff a piece of pork with a mixture of garlic and spices, rub with French mustard, pack and bake until tender.

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. Grind bay leaves with your hands, add salt, pepper, crushed garlic. Blend the mixture thoroughly with a spoon.
2. On different sides of the meat piece, make holes with a long thin knife (20-25 punctures are enough). Put on rubber gloves and fill each hole with the salt and spice mixture.
3. Place the prepared pork in the sleeve, remove the air, seal.
4. Bake for about two hours at the most preheated oven (approximately 220 degrees).
5. If you want homemade boiled pork with a beautiful and tasty crust, open the package 10 minutes before the end. Do not forget to pour the roasted meat with the secreted juice.

Boiled ham recipe

• Cooking time: 2 hours 30 minutes.
• Servings: 10-12 persons.
• Calorie content of the dish: 244 kcal per 100 g.
• Cuisine: Russian.
• Difficulty of preparation: easy.

Classic boiled pork is baked in the oven or oven, but this is not the only way to cook meat. If the pork is pre-boiled in onion peel, and then marinated in mustard and spices, you get a delicious, mouth-watering imitation of your favorite dish. Ready-made boiled pork ham stands in the cold for 6-10 hours, after which it is perfectly cut into thin layers and does not crumble.

Ingredients:

• pork pulp - 1.5 kg;
• onion peel - 1 handful;
• garlic - 1 head;
• salt - 1 tsp;
• mustard with grains - 1-2 tbsp. l.;
• spices.

Cooking method:

1. Boil the pork flesh in salted water with onion skins and a washed but unpeeled head of garlic. Fire must be kept to a minimum. Cooking time - 2 hours.
2. Cool the meat piece without removing it from the liquid, dry it slightly, rub with a mixture of spices and mustard, wrap in foil or film.
3. Keep the finished boiled dish in a cold place under light oppression for 6-10 hours.

In a slow cooker

• Cooking time: 2 hours 40 minutes (excluding marinating time).
• Purpose: a festive dish, for dinner, for sandwiches.
• Cuisine: Russian.
• Difficulty of preparation: easy.

With the advent of the multicooker in the modern kitchen, the life of those who cook food has become noticeably simpler. Complex recipes have become simpler, long-cooked dishes are prepared faster. No exception is pork ham in a slow cooker, which even a novice hostess can cook. To do this, you need a kilogram piece of pork pulp, salt, spices, a little sunflower oil. In a wonderful electric saucepan, even boiled pork from a knuckle is excellent.

Ingredients:

• pork pulp - 1 kg;
• garlic - 5-6 cloves;
• salt, spices, mustard.

Cooking method:

1. Cut the garlic cloves into long and thin slices, insert them into deep cuts.
2. Before baking the pulp, it is rubbed with oil mixed with spices, salt, mustard, and marinated for several hours.
3. Turn on the "Frying" mode, add a little oil, fry the meat on both sides for 10-15 minutes each.
4. Change the mode to "Extinguishing". After two hours, remove the finished dish and cool it. Then cut across the grain with a sharp knife.

With soy sauce

• Servings: 10-12 persons.
• Calorie content of the dish: 277 kcal per 100 g.
• Purpose: a festive dish, for breakfast, for sandwiches.
• Cuisine: Russian.
• Difficulty of preparation: easy.

Home-style tasty and tender boiled pork with honey and soy sauce is obtained. This composition of the marinade allows you to get juicy meat with a delicious crust. It is perfectly cut into thin layers, suitable for sandwiches and festive slicing. The best solution for this dish is a boneless piece of loin, but if you prefer fatter pork - cook from the neck, you can't go wrong.

Ingredients:

• pork fillet - 1.5 kg;
• garlic - 8-10 cloves;
• soy sauce - 3 tbsp. l.;
• honey (liquid) - 2 tbsp. l.;
• salt; pepper.

Cooking method:

1. Before making the marinade, rub the meat with salt and pepper, stuff with garlic.
2. Mix honey with soy sauce, pour the prepared pulp with this mixture.
3. Cover the meat preparation, let it marinate for one hour.
4. Roast the pork at the maximum oven temperature for about an hour and a half. From time to time you need to pour it with the allocated meat sauce.
5. Refrigerate and serve sliced.

In mustard in the oven

• Cooking time: about 2 hours (excluding marinating time).
• Servings: 8-10 persons.
• Calorie content of the dish: 270 kcal per 100 g.
• Purpose: a festive dish, for breakfast, for sandwiches.
• Cuisine: Russian.
• Difficulty of preparation: easy.

The use of mustard in the preparation of meat dishes is a good Russian tradition. The taste of this popular seasoning sets off the meat theme, giving the dish a sour-spicy note. Homemade pork with mustard, baked in the oven, has always been a rich, festive, refined meal worthy of true gourmets. Try to bake meat according to this recipe for a family celebration - and pork pork at home will definitely become the main dish of the meal.

Ingredients:

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

Cooking method:

1. Stuff the meat with garlic. Divide large slices into parts.
2. Salt and pepper pork, coat with mustard. Cover and refrigerate the meat to marinate for two hours or more.
3. Wrap the pork flesh with thick food foil and bake for an hour and a half in the oven, heated to 200 degrees.
4. To make the pork have a home-style appetizing blush, open the foil, pour over the meat with juice and bake for another 10 minutes. Cool the dish well before serving.

In the test

• Cooking time: about 2.5 hours (excluding marinating time).
• Servings: 10-12 persons.
• Calorie content of the dish: 287 kcal per 100 g.
• Purpose: a festive dish, for dinner, for sandwiches.
• Cuisine: Russian.
• Difficulty of preparation: easy.

It is not necessary to have access to a Russian oven to try the old classic homemade meat recipe. Delicious boiled pork baked in dough, it turns out great in modern ovens. For the test, you need the simplest products that can be found in any kitchen. The meat inside the bread shell retains a marvelous aroma, does not dry out, remains tender, juicy and dense.

Ingredients:

• pork pulp - 1.5 kg;
• flour - about 5 cups;
• water - 1-1.5 cups;
• garlic - 5-7 cloves;
• salt, spices.

Cooking method:

1. Wash the pork, dry it. It needs to be stuffed with garlic cloves, grated with salt, spices, covered with a film and put in the refrigerator for several hours.
2. Make a simple dough with flour and water. It should not stick to your hands and the table. Roll out a layer with a thickness of 0.5-0.7 cm, put a piece of meat in its central part, seal it. Poke two or three centimeter holes in the top of the dough to allow steam to escape.
3. Lubricate the heat-resistant form with oil, lay the prepared "pie". You need to bake it at a temperature of about 200 degrees. Cooking time is one and a half to two hours. Leave the finished dish to cool in the switched off oven.
4. Unpack the "clothes" carefully - juice will flow, a lot of juice. Keep the boiled pork in the refrigerator for at least an hour, then cut and serve.

with carrots

• Cooking time: 2 hours 30 minutes (excluding marinating time).
• Servings: 10-12 persons.
• Calorie content of the dish: 275 kcal per 100 g.
• Purpose: a festive dish, for sandwiches.
• Cuisine: Russian.
• Difficulty of preparation: easy.

How to make baked pig meat, already perfect, even tastier? Stuff it with carrot slices! Pork ham with carrots and garlic is tender and tasty even at the cooking stage. Its amazing aroma will drive crazy not only your family, but also all the neighbors on the porch. Try to cook meat according to this recipe - and other pork dishes will cease to exist for you.

Ingredients:

• pork neck - 1.5 kg;
• garlic - 3-5 cloves;
• carrots (medium) - 1 pc.;
• spices, salt.

Cooking method:

1. The meat, washed and dried, should be thickly stuffed with vegetables. To do this, cut the carrots into cubes, divide large cloves of garlic into pieces.
2. Rub the surface of the meat piece with salt and spices to your taste. Wrap the pork in foil so that the juices do not leak out. Poke a hole in the top of the bag to let the steam out.
3. Marinate the harvested pulp for one or two hours. After that, bake in an oven preheated to 200 degrees for 1.5-2 hours.
4. Before making festive cuts of meat, cool it without removing the foil, and keep it in the cold for at least an hour.

Marinated in kvass

• Cooking time: 1 hour 40 minutes (excluding marinating time).
• Servings: 8-10 persons.
• Calorie content of the dish: 265 kcal per 100 g.
• Purpose: a festive dish, for sandwiches.
• Cuisine: Russian.
• Difficulty of preparation: easy.

Just as knuckle in beer is popular in Europe, so was pork ham in kvass in Rus'. After such a marinade, pork is baked quickly - twice as fast as without it. The meat is aged in homemade rye bread kvass for about a day and baked, pre-rubbed with spices. Pork flesh marinated in kvass is baked in unleavened dough, as has been done since ancient times.

Ingredients:

• pork pulp - 1 kg;
• bread kvass - 0.5 l;
• onion - 1 pc.;
• garlic - 5-6 cloves;
• bay leaf - 3-4 pieces;
• cloves, black pepper, allspice - 7-10 pcs.;
• flour - about 5 cups;
• water - 1.5 cups.
• salt.

Cooking method:

1. Stuff the meat with garlic and soak it in kvass. Add spices and chopped onion to the marinade. Press down with a light oppression, put in a cool place. Let the pork marinate overnight.
2. Remove meat, rub with salt.
3. Get the simplest dough from flour and water, roll it out. Pack the meat in a dough envelope. Be sure to leave one or two holes for steam to escape.
4. Bake for 45-60 minutes and wait until completely cool. Remove the bread crust and cut the pork into thin slices.

in brine

• Cooking time: 2 hours (excluding the time for salting).
• Servings: 10-12 persons.
• Calorie content of the dish: 296 kcal per 100 g.
• Purpose: festive dish.
• Cuisine: Russian.
• Difficulty of preparation: easy.

Salted meat, aged in the most common salt solution, remains tender in any method of baking. Prepare a brine for boiled pork at home at the rate of 60-70 grams of coarse salt per liter. The water is boiled, in addition to salt, spices, herbs, garlic cloves are added to it. In brine, the meat is kept for a day or more. It is soaked and becomes softer, but also changes color. Baked pork after such processing is very beautiful.

Ingredients:

• pork - 1.5-2 kg
• water - 1 l;
• salt - 60-70 g;
• garlic - 6-8 cloves;
• bay leaf - 5 pcs.;
• black pepper, allspice (peas) - 10-12 pcs.;
• dried basil, ground coriander - 2 tbsp. l.;
• sunflower oil - 2 tbsp. l.;
• tomato paste - 2-3 tsp;
• ground paprika - 1 tsp

Cooking method:

1. Bring water with salt to a boil, wait for complete dissolution. Dip spices there (except paprika), chopped garlic. Cool the marinade.
2. Pour the meat, keep the day in the cold.
3. Remove meat, dry, rub with a mixture of oil, tomato and paprika.
4. Wrap the pickled pulp in foil, bake for 1.5-2 hours. Uncover 10 minutes before the end of baking so that the meat acquires a ruddy hue.

Marinade for pork tenderloin

Spices and spices, in which the meat is marinated before baking, give the dish an unforgettable taste and aroma. Marinated boiled pork can have a whole bunch of flavors. For the manufacture of brine, soy sauce, kvass, wine, beer, tomato, grape or apple juice, honey are used. You can use any spices and herbs that you think fit the meat. Rub the meat generously with seasonings - the boiled pork will absorb exactly as much flavor as necessary.

Video

Baked ham is a dish of Russian cuisine. But in the old days it was prepared not from pork, but from bear meat. Can you imagine? It was only later that they switched to a simpler version, which is now also incomparably more affordable. Properly baked meat should be very juicy, not dry and tough. It is believed that this depends on the marinade or spices. And I'll say no. Most often, only 2 spices are needed for boiled pork - garlic and black pepper and no marinade, especially liquid. And it is important not to even tightly wrap it in foil or pack it in a baking sleeve, this condition is the second number. And the first is temperature. However, everything must be in order. So I present two recipes: in the oven in foil and in the slow cooker in the sleeve. But first, general principles.

Boiled pork - how to cook truly juicy meat

1. Let's start with what cut of pork to take, from what part is our dish made? If in Rus' it was prepared from the hip cut of bear meat, then from pork it is usually recommended to take pitted ham. But it seems to me that it is still better to put the neck in the first place. There is enough of everything in this part of the carcass - both meat and fat. The meat is not firm and usually comes out soft.
2. Now back to spices and marinades. There are recipes where, during cooking, the meat is coated with ketchup, mustard, soy sauce, mayonnaise (by the way, you will see this below), rubbed with a mixture of spices. It's all up to you. In order not to clog the taste, but only to emphasize the beauty of juicy pork, sometimes just freshly ground black pepper and garlic are enough.
3. The most important point that I have already mentioned is the temperature. Moreover, not so much the temperature of the oven as the temperature of the meat itself. Therefore, if you repeat this dish (and you will repeat it, it’s very tasty!), Get a cooking thermometer with a probe on a long wire. In fact, it is not expensive, it is in many online stores, there is in Ikea. Why is it needed? I will not go into theory and write about protein folding and so on. Take my word for it: the difference between two pieces of boiled pork, one of which was baked in time, and the second in temperature is colossal. I felt this when my thermometer was capricious, and the meat was already in the oven and there was absolutely no time to do repairs. So, if you stick the probe into the center of the piece, wait for the temperature to reach 77 ° C-80 ° C and take the meat out of the oven, then we will get really tender, juicy meat.
4. How long to bake boiled pork if you do it without a thermometer? The cooking time for a neck weighing 1 kilogram is approximately 1 hour. But after an hour you need to get it, unfold it, pierce it with a sharp knife in the thickest place and see what color the juice will stand out. Transparent - ready, pinkish - not yet.
5. Now foil or sleeve (bag) for baking. Doesn't matter. They work the same way. Foil is an older material and familiar.

Homemade boiled pork, very, very tasty and juicy

Despite the fact that there will be no complex marinade in the recipe, it is nevertheless better to prepare the pork in advance, 1-2 days before baking and keep in the refrigerator. This recipe can be considered a classic, as it uses a minimum of spices and traditional foil.

Ingredients:

• pork neck - 1-1.2 kg;
• salt - 2 tablespoons;
• ground black pepper - 1/4 tsp;
• red ground pepper - 1 tbsp;
• garlic - 1 head.

How to bake boiled pork in the oven in foil:

1. We clean a piece of the neck from films and veins. Wash and dry with paper towels. Then we make holes in it with a thin sharp knife.
2. We disassemble the garlic into cloves, cut into several parts. We pass two cloves through the press.
   
   
3. We put the pieces in the holes made.
   
4. Rub with chopped garlic.
   
5. Sprinkle with salt and rub it well into the meat. From the outside it looks like a massage.
   
6. We repeat the massage with pepper.
   
   
   
7. We wrap the meat with a film and put it in the refrigerator for 1, and preferably 2 days.
   
8. Before baking, we take out the meat, remove the film and wrap it with foil in two layers.
   
9. We heat the oven to 200°C. If you are using a thermometer, stick the probe into the piece so that it reaches the middle of the depth of the piece. We put it in the oven and wait for it to show a temperature of 77 ° C-80 ° C. If you cook without a thermometer, by time, then mark the countdown time and bake for 1 hour (do not forget that the time depends on the weight and size of the neck). We unfold the foil and put the boiled pork back into the oven so that a delicious crust forms on it. This will take us 10-15 minutes.
   

Ready boiled pork can be served on the festive table as a hot dish with any suitable side dish, or you can cool it and make sandwiches with it. Cooled well, especially the next day, it will thicken and you can cut it into thinner slices.

Boiled pork in a slow cooker in the sleeve

Such meat is not at all difficult to cook at home. It will turn out delicious and may well replace store-bought sausage.

Ingredients:

• a piece of pork (neck) - 800g;
• salt - to taste;
• ground allspice - to taste;
• garlic - 1 head;
• bay leaf - 1-2 pieces;
• mayonnaise - 2 tbsp.

How to cook ham at home:

As you can see, everything is quite simple, just look at the step-by-step recipe and photo. Be sure to try cooking boiled pork in the oven or in a slow cooker, because once you make it, you will definitely cook it again and again.

Boiled pork is a very suitable dish for celebrating Easter and the end of Lent. Many housewives prepare it in advance to please their loved ones with a delicious treat on the Easter table.

It is best to use boneless meat for cooking boiled pork, I took the neck, it is not dry, with fat, and the meat turns out juicy.

I prepared a brine at the rate of 2 tablespoons of salt per liter of water and immersed the meat in it.

It is necessary that the meat is completely covered with brine and marinated for at least 2 hours. Mine lay in brine longer, about 4 hours.

She took out the prepared meat, let the brine drain and fried over high heat in butter in a frying pan until golden brown.

While the meat was cooling, I prepared the spice mixture. I took my favorite spices - pepper, corinader, rosemary, chopped them.

I poured in the oil and put the tomato paste, it turned out to be a rather thick mixture. With this mixture I rubbed a piece of the neck from all sides.

I wrapped the meat in foil and sent it to bake in the oven for an hour and a half, at a temperature of 180-200 degrees. It is easy to check the readiness of the meat, you just need to pierce a piece with a wooden skewer, it should go in easily.

Then she took out and unfolded the top of the foil and sent it to the oven for another 10 minutes so that the crust "grabbed".

I fried a handful of peanuts in a pan without oil.

I crushed the nuts a little, rolling them with a rolling pin on a cutting board.
Sprinkled the finished baked ham with nuts

and laid out the inscription with pomegranate seeds

Ingredients:

1.8-2 kg pork neck (not too fatty)
50 g coarse salt per 1 liter of water
3–4 tbsp. l. spice blends (e.g. ground black and red pepper, paprika, cumin, coriander, bay leaf, nutmeg)
vegetable oil for frying
bag or sleeve for baking

Cooking:

In order for a large piece of meat to be evenly salted throughout its entire thickness, wet salting is preferable, that is, aging in brine. Pick up dishes (preferably enameled, ceramic or glass) of sufficient size, but not too large. Lay the meat and fill it with cold water so that it completely covers it and the layer of water above the meat is 1-2 cm. Remove the meat, weigh the water, calculate and add the right amount of salt, stir it until completely dissolved. Place meat in brine and refrigerate (4-7°C) for 3 days.
Pat meat dry with paper towels and coat evenly with spices. If desired, you can stuff boiled pork with slices of garlic and carrots. Leave the meat in the refrigerator for several hours.
Fry the meat in vegetable oil on all sides until golden brown.
Place the meat in a roasting bag. If there is no package, take a long piece of baking sleeve.
To make the boiled pork tender, you need to withstand the meat for about 3.5 hours at a temperature of 80 ° C. It is convenient to do this in a pot of water, on the stove or placed in the oven, or in a slow cooker with a manual mode that allows you to set the temperature yourself. If you have a thermometer that can measure the temperature inside the meat, it's even easier - just bring the meat to a temperature of 72 ° C in the middle of the piece - and the boiled pork is ready.
Pour cold water into a saucepan or multicooker bowl. Immerse the bag or sleeve with the meat, open side up, in the water so that water does not get inside. In the case of a baking sleeve, fold up both open ends and make sure that the perforated seam is also above the water.
Crimp the bag under water on the meat, removing as much air as possible, and tie the bag. Bandage not close to a piece of meat, but step back a few centimeters so that when the small amount of air remaining in the bag expands when heated, the bag does not tear. The meat in the bag should be completely under water, and the tie of the bag should be above the water. If the hot air causes the bag to float, press down on the side with a small pot lid.
Bring the water temperature to 80°C and keep the boiled pork at this temperature for 3.5 hours (or until reaching 72°C in the middle of the piece).
Remove the pork from the bag and wrap tightly in several layers of cooking foil or parchment to keep it in shape. Let it cool to room temperature, place in the refrigerator and soak for several hours, and preferably overnight. You can put a small weight on top. Cut the chilled ham into thin slices.