How to make pork chops at home. Cooking boiled pork in the oven - a holiday recipe

Baked ham at home great replacement sausages from the store. Boiled pork is made from pork classic version. But now they have already diversified this dish so much, offering recipes from beef, poultry, lamb.

And how many cooking methods, if earlier meat marinated with spices and aromatic herbs was baked in the oven, now options are offered, in a slow cooker, in an air grill. And as soon as they don’t bake, in foil, in the sleeve, in general, there are a lot of variations on the theme of homemade pork.

Many believe that boiled pork must certainly be prepared from a ham, back pork carcass. But try to take a fillet from the neck or a side with ribs, it will also turn out very tasty.

Boiled pork at home, how to cook

In order to prepare a piece of delicious boiled pork for the table, which will melt in your mouth and delight your family, you must first of all be patient, because such a dish is made for two or three days. And secondly, you need to pick up good meat.

We choose meat in the market, fresh, fresh young pork, where there is very little fat. Then the meat will be guaranteed juicy and soft. Choose a piece of two or three kilograms, although it will take longer to cook, but it will be tastier, and it will last longer.

For the marinade, choose the spices you like. Meat for cooking boiled pork is usually stuffed with garlic and spices, it is important to make cuts correctly and wait for time so that the dish has time to marinate.

Baked ham at home

We will take for the recipe:

• A piece of young lean pork for three kilos
• Three onions
• head of garlic
• Four tablespoons of salt
• Three laurels
• Eight black peppercorns
• Three carnations
• One and a half liters of red table wine

How to cook ham at home:

We immediately divide the spices, leaving a small part for stuffing, garlic and pepper. Cut the rest of the garlic into thin slices, grind the pepper with clove buds in a mortar.

Pour the wine into a convenient saucepan and pour all the spices and salt there. Onions need to be cut into large cubes, we also send them to the marinade. We put a piece of meat there. By the way, if there is not enough liquid, then you need to add it, we need the pork to be completely covered with marinade.

We cover the dishes with a lid and set to marinate in the refrigerator for two to three days. Only after this time do we start baking. The marinade will come in handy in this matter, do not drain it anywhere.

We take the pork out of the liquid and lay it out so that the piece dries, I first put it in a colander, then I just put it on a plate. An hour will be enough for us so that unnecessary moisture completely evaporates from a piece of meat.

Now let's get to the stuffing. Cut the garlic along the cloves into two or four parts, depending on the size. Grind the pepper in a mortar and mix with garlic, each piece of garlic is sprinkled with pepper. In a piece of pork we make cuts, a centimeter and a half deep very sharp knife and put in the garlic cloves.

At this time, preheat the oven to 200 degrees. We choose a deep roasting tray, pour a little marinade into it and pour the marinade over the meat during cooking. The first fifteen minutes we cook boiled pork over high heat. The meat should “seal”, a crust should appear on it, due to which all the juice will remain inside.

Then lower the temperature, set it to 160 degrees and bake for half an hour. Then we reduce the temperature to 130 and bake until cooked. A three-kilo piece of meat takes about two and a half hours. We follow, do not forget the process, add the marinade, if the top starts to burn badly, cover with foil.

Boiled pork can be served not only cold, but also hot, but then it will be worse to cut.

Boiled pork in foil in the oven

For this recipe, you will need to take:

• Kilo of not too fatty pork
• A teaspoon of salt
• Two teaspoons of prepared mustard
• teaspoon dried tarragon leaves
• Half a teaspoon of ground red hot pepper
• Half teaspoon ground black pepper
• head of garlic

How will we cook:

Rinse the meat under running water and leave for an hour in a colander to dry. We clean the garlic and cut the teeth with sharp plates so that it is convenient to stuff.

We mix spices in a bowl, then I add leaves purple basil but this is optional. By the way, it will be delicious with rosemary and cinnamon. Mix the spices together with salt, pour the garlic cloves into the same place.

Put the dried piece of pork on a cutting board and first stuff it, make cuts with a thin and sharp knife and insert the garlic plates there, do this from all sides. Too deep cuts do not need to be made, otherwise the juice will stand out strongly and the boiled pork will turn out to be dryish.

Now that the meat is seasoned with garlic, we transfer it to any convenient dish and begin to rub it with spices. Top with a thin layer of mustard and in a container tightly closed with a lid, put in the refrigerator. In this form, half a day will be enough for him.

Marinated meat needs to be warmed up before baking, this affects the taste and juiciness, so open the lid and just leave it on the table.

After an hour, we transfer it to foil and wrap it tightly on all sides so that juice does not flow anywhere.

We bake boiled pork in foil, gradually heating it so that the meat is well steamed inside. Put the tray in cold oven and only then we turn it on 180 degrees, after an hour and a half we begin to reduce the fire so that the meat languishes for about twenty minutes in a cooling oven. After twenty minutes, turn it off completely, and leave the boiled pork there. It must cool completely in the oven.

Pork ham in the sleeve

For the recipe we will need:

• Kilo of fresh young pork
• head of garlic
• Liter of water
• Canteen without a slide a spoon of salt
• Half teaspoon ground black pepper
• Ten peas of black pepper
• Three laurel leaves

How to cook such a ham:

Good for cooking choose tender piece from the neck. Rinse the meat well and pat dry. paper towels. It should not have excess moisture.

We cook the marinade from water and spices, let it cool well and soak a piece of pork for a day. Meat all this time should be in the refrigerator, in a container under the lid. After we take out the pork and dry it.

We make cuts on a piece with a sharp knife and stuff with garlic slices. We rub a piece of pork with any meat spices that you like. We put a piece in the sleeve, tie it and pierce it several times to let the air out.

We put the baking sheet with the future boiled pork in a cold oven, set the temperature to 180 degrees and bake for an hour. After turning off the oven and do not pull out the boiled pork until completely cooled.

Homemade pork tenderloin in the microwave

What we need for the recipe:

• Kilo of lean pork
• Eight lavrushka leaves
• five cloves of garlic
• A teaspoon of salt
• quarter glass hot water, boiling water
• Sunflower oil

How to cook:

In the microwave, boiled pork cooks quickly, observe some subtleties and it will turn out juicy and tasty.

We wash the meat, dry it, you can get wet with paper towels. Stuff the garlic cloves into the cuts made in the meat. We rub the whole piece with spices mixed with salt, leave it to lie down for an hour.

After that, we heat the oil in a pan and quickly fry the whole biter so that the crust grabs.

We will prepare a glass container for the microwave with a lid. We spread the leaves of laurel there and pour water. We place a piece of pork and set to cook at the highest power for twenty minutes. Then turn the piece over to the other side and cook the same amount more. Leave in a covered bowl until completely cooled.

Festive pork ham

What you will need from the products:

• A piece of pork per kilo, neck
• head of garlic
• Three tablespoons of mustard and honey
• Salt and pepper to your taste

How to cook:

Rinse the meat and let dry. We make a marinade from mustard and honey, coat a piece and put it in a covered dish in the refrigerator for three hours.

After we start stuffing the pork with garlic, rub it on top with salt and pepper, leave it like that for another hour.

Wrap a piece of pork tightly in foil and bake for an hour in the oven. Let it cool there.

Pork ham in a slow cooker

What you will need for it:

• Kilo of pork meat
• A teaspoon of salt
• A teaspoon of any meat spices
• Six cloves of garlic
• Tablespoon of vegetable oil

How to cook:

In a slow cooker, the process of cooking boiled pork is also accelerated, there is no need to pre-soak and wait a long time.

We wash the meat, let it dry and stuff it with garlic cloves. Mix spices with salt and rub it on all sides.

Pour oil into the multicooker bowl and, in the baking mode, quickly fry a piece of pork to get golden brown. Then close the lid and turn on the extinguishing mode for two hours. After an hour, the piece will need to be turned over. Can be cut hot.

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 the village dwelling, cooking pork boiled pork became not just cooking - a sacrament. Before a big holiday - Christmas, Easter or a wedding - a pig was slaughtered. His meat was turned into sausages, aspic, meatballs, but Special attention gave a huge chunk pork ham from which boiled pork was planned. The meat was separated from the bone, marinated, stuffed with garlic, carrots, peppers. turned on unleavened dough, wrapped in it a pork ham with salt and spices, baked 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. Good dish from pork chop(loin) - it is very tender and not too greasy, although a moderate layer pork fat decorates the baked goods. Do you need a big whole piece 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 recipe pork ham in the oven to delight the family with natural, tender, delicious delicacy. The ten recipes below are distinguished by marinade, spices, technical issues. 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.

Piece pork neck or hams 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 meat sauce, wait for formation golden brown.

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 large piece, retains juiciness by itself, especially if you lay it out with a 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 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 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 culinary 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 pulp with a mixture of garlic and spices, grate french mustard, pack and bake until done.

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. WITH different sides 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 delicious crust- 10 minutes before the end, open the package. 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 salt water with onion peel 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. Stand ready boiled dish in a cold place under light pressure for 6-10 hours.

In a slow cooker

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

With the advent of modern kitchen multicookers, the life of those who cook food has been noticeably simplified. Complex recipes become easier, meals long cooking prepare 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". Remove after two hours. ready meal and cool it down. 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 appetizing 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 cooking meat dishes- 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, worthy meal. true gourmets. Try to bake family celebration meat according to this recipe - 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 most simple products that can be found in every 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 him carrot slices! Pork ham with carrots and garlic is tender and tasty even at the cooking stage. Her amazing aroma will drive crazy not only your family, but also all the neighbors in 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. Carrots for this cut into cubes, large slices cut the 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 being made from meat holiday cutting, 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 kept in homemade kvass from rye bread about a day and baked, pre-rubbing with spices. Pork flesh marinated in kvass is baked in unleavened dough as they have 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 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 bread crust and cut the ham 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 solution table salt, retains tenderness with 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 meat is marinated before baking, give the dish 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. 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

Boiled pork is a festive, almost epic dish. Once you taste a real boiled pork, you can’t confuse it with anything. Tender, fragrant meat is usually served cold, but if patience is not enough, you can try it hot. Baked ham is served with traditional Russian spices, literally breathtaking spiciness: mustard, horseradish or fragrant herbal vinegar.

Real boiled pork is cooked for a long time and thoughtfully. But modern hostesses manage to save even on this. Instead of long soaking, meat is marinated quickly, in 15-20 minutes, mayonnaise is used with might and main (horror, in fact) or they completely replace soaking with injection ... We decided to collect in one place all the recipes for cooking boiled pork - from old, traditional to modern, " advanced." But there will be no recipes with mayonnaise, sorry. If you really want to cook meat with mayonnaise, make homemade sauce, consisting of eggs, butter and put seasonings. Benefit of Recipes homemade mayonnaise there are many on our site.

When choosing meat for boiled pork, buy homemade pork if possible. A ham is suitable for boiled pork, but it is best to choose a neck - it has thin layers of fat that prevent the meat from drying out. Classic recipe cooking boiled pork - the longest. But the result is excellent!

Weigh a piece of meat. Rinse thoroughly and dry. For brine: for 1 liter of water - 65 g of salt. The piece of meat should be completely covered with brine. Separately brew fragrant brine: Boil 500 ml of water with allspice and black pepper, bay leaf and herbs to your taste. Cool and pour into a bowl with soaked meat. Put in a cool place (temperature not higher than + 8 ° C) for 5 days. After this time, weigh the meat again - it should become heavier by about 30%. If this does not happen, then squirt the piece with the same filtered brine using a large disposable syringe, calculating its amount. That is, a 3-kilogram piece at the end of the soak should ideally weigh at least 4 kilograms. The next step is to bake the meat. You can either roll the meat in a mixture of spices and herbs or coat rye dough. For dry breading, take dry onions, carrots, paprika, sesame seeds and your favorite spices to taste. For coating, mix rye flour with water to get thick dough. Place the dry or wet processed meat on a baking sheet and place in the oven preheated to 60 ° C for 30 minutes. Then increase the heat to 80°C and hold the meat for another 30 minutes. And then set the temperature to 110 ° C and bake the boiled pork for 2 hours. Cool the cooked meat. For more flavor, a piece of meat before baking can be stuffed with pieces of carrots and garlic, rolled in black pepper.

Wash and dry a piece of meat weighing at least 1.5 kg. Pour about one and a half liters of water into the pan, add 1 tbsp. fragrant herbs, 1 tsp ground black pepper, 1 tsp ground paprika, enough salt so that the marinade is slightly salty, 2-3 bay leaves. Boil the marinade and set aside. Put the meat in it and put it in a cool place overnight. The meat should be completely covered with the marinade. The next morning, remove the meat from the marinade, rub with ground pepper and make punctures with a sharp thin knife. Insert thin slices of garlic into the slits. Place the meat in the roasting sleeve, put the bay leaf and tie the ends of the sleeve tightly. The sleeve should be 20 centimeters longer on each side than the piece of meat, otherwise it may burst. Put a baking sheet with meat in the oven, heated to 180-190 ° C, for an hour. Then cut the sleeve and hold for another 15 minutes to brown the boiled pork.

Rinse the piece of meat, wipe dry and rub with black pepper and salt. Squeeze 4-5 cloves of garlic through a press, mix with 2-3 cm of grated ginger root, add 1 tsp. dry rosemary. Rub the meat with the resulting mixture, put it in a bag and leave it in the refrigerator overnight. The next day, wrap the meat in several layers of foil, place in a baking dish and place in an oven preheated to 200 ° C. The time is calculated as follows: for every 500 g of meat - 20 minutes of baking, plus 20 minutes for the whole piece. Cool down.

Baked ham in the oven with garlic

Wash the meat and pat dry. Cut 2 carrots into thick strips 3-4 cm long. Peel the head of garlic and cut the cloves into 2-3 parts. For coating, squeeze 2 heads of garlic through a press, add 2 tbsp. black ground pepper, 1 tbsp. salt, 6-8 chopped bay leaves and 1 tsp. unrefined olive oil. Stuff the meat with carrot strips, garlic cloves and peas allspice. Then coat the piece with garlic mixture and leave to marinate for 4-6 hours. After that, wrap the meat in several layers of foil and put in the oven, preheated to 180 ° C, for 2 hours. Cool down.

Wash the ham, pat dry and remove the skin. Prick a clove into the fat, rub a piece with salt and return the skin to its place. Place the ham skin side down on a baking sheet. cut into lard strips 2-3 cm long and 1 cm thick. Peel the head of garlic and cut the cloves into cloves. Roll the lard and garlic in ground black pepper and stuff the meat. Roast in hot oven, pouring over the secreted juice and fat. Cool down.

You can cook ham without an oven. The happy owners of multicookers and air grills have managed to adapt the recipes for cooking boiled pork and cook wonderful meat without ovens.

Ingredients:
1 kg pork neck,
½ tsp ground black pepper,
½ tsp paprika,
½ tsp turmeric,
¼ tsp ground chili,
½ tsp grain mustard,
4-5 garlic cloves,
1.5 tbsp rast. oils.

Cooking:
Make a brine - add 2 tbsp to 1 liter of water. salt. Pour the washed meat with brine so that it completely covers it, and refrigerate for two days. Then take the meat out of the brine and pat dry. Mix all the spices in a bowl, squeeze the garlic through a press, add the rast. oil and stir. Spread a piece of meat, put in plastic bag and put another 4-5 hours to marinate. Lubricate the bowl of the multicooker with oil, place the meat and turn on the “Extinguishing” mode for an hour and a half (for 1 kg of meat). After this time, wrap the pork in foil and let cool. If you like a golden crust, fry the meat on the "Baking" mode for 15 minutes on each side before stewing.

Rinse and dry a piece of pork weighing 1.5-2 kg. Prepare the marinade dressing: a bunch of dill, a head of garlic, 1 tbsp. olive oil and 1 tbsp. Grind the salt in a blender until smooth. Lubricate the meat with the resulting mixture and leave to marinate for 2-3 hours in a warm place or put it in the refrigerator overnight. Then put the meat in an air grill, set the temperature to 235 ° C and bake for 60-80 minutes. Cool down.

Pork ham can not only be baked, but also boiled. This option is good for those who do not have an oven or miracles of technology like a slow cooker. In addition, this method is convenient in that the meat does not dry out and does not burn.

Rinse a piece of meat weighing about 1 kg, dry it and roll in a mixture of spices for meat. Then coat the meat with mustard, sprinkle with salt and wrap in several plastic bags. In a pot with cold water put the wrapped meat, put on fire and bring to a boil. Reduce the heat to medium and simmer the pork for an hour. Cool the finished pork, without removing it from the bags, put it in the refrigerator overnight.

Wrap the washed piece of pork in cheesecloth and place in a saucepan. Fill with water, add a handful herbs, bring to a boil and boil the meat over medium heat for 10-15 minutes. Then drain the water with herbs, remove the meat from the cheesecloth and put it back in the pan. Pour 1 liter of beer so that it covers the meat by 1-2 cm, put the pan on the fire and as soon as the beer starts to boil, reduce the heat to a minimum and simmer for 2 hours under the lid. After that, add 2 onions, 1 carrot, 1 parsley root, 1 celery root, 4-5 bay leaves, 1 tsp to the pan. black peppercorns, 1 tsp allspice peas, 1 tsp juniper berries, ½ tsp cloves and 1 tbsp. salt. Cover and simmer for about an hour more. Let the meat cool completely in the broth. Then wrap in cheesecloth and hang to dry. Without removing the meat from the cheesecloth, wrap it in cling film and put in the refrigerator overnight. Only after that, the boiled pork can be served on the table.

Boiled pork can also be prepared like this: first, boil a piece of meat in water with the addition of aromatic herbs and spices, and then bake it, coating it with special compounds that will add spice to the meat.

Put the pork leg with the skin into a saucepan, cover with cold water and add salt, carrots, onion, leeks, coriander seeds, cinnamon, black and allspice peas to taste and bring to a boil. Then reduce heat to low and simmer for 2-2 ½ hours, skimming off foam occasionally. If the water boils away, add boiling water. Drain the resulting broth and save for cooking other dishes, and cool the meat and remove the skin. subcutaneous fat cut crosswise with a knife and stuff all the meat with cloves. This meat is ready to be roasted. Now preheat the oven to 170-190°C. Prepare the icing to taste, grease the meat and put it in the oven, periodically greasing it with icing. Bake the meat for 20 to 35 minutes, depending on the size of the piece, then cool and serve with herbs and garnish.

1 stack peach jam, 2 tbsp. spicy mustard.

glaze from brown sugar: 1 stack brown sugar, 2 tbsp. honey, 2 tbsp. flour, ¼ tsp ground cinnamon, 1 tbsp. sweet mustard, 1 tbsp. apple cider vinegar, 2 tbsp. water. Combine all ingredients in a saucepan and heat over medium heat until smooth. Boil over low heat for about 1 minute.

whiskey frosting : ⅓ stack. brown sugar, ⅓ stack whiskey, 1 tbsp. orange peel, ¼ tsp ground allspice, ¼ ground cloves. Mix all the ingredients, bring to a boil and cook over medium heat for 15 minutes until thickened.
1 stack honey, ½ stack. molasses (optional), ½ stack. whiskey, ¼ stack. orange juice, 2 tbsp. sweet mustard. Melt honey and molasses over medium heat, add the remaining ingredients, mix and boil.

Icing with cola: ½ stack liquid honey, ½ stack. brown sugar, ½ cup cola, 1 tbsp. sweet mustard, ¼ tsp ground ginger, ¼ tsp ground cinnamon. Combine all ingredients in a saucepan, bring to a boil, reduce heat and cook for 2 minutes, stirring occasionally.

Glaze with beer: 1 stack brown sugar, 1 tbsp. flour, 1 tsp dry mustard, 2 tbsp. red wine vinegar, beer - enough to make a smooth paste.

glaze with canned pineapple: 1 small jar canned pineapple, ¼ stack. brown sugar, ¼ cup honey. Drain liquid from pineapples, take ¼ stack. syrup, mix with the rest of the ingredients in a saucepan and simmer over low heat until the sugar dissolves. Secure the pineapple pieces to the surface of the meat with toothpicks, place the meat in the oven and bake, brushing with glaze, for 30 minutes.

Like these ones different recipes. Try to cook boiled pork (or not quite boiled pork), because it is much tastier and healthier than store-bought sausage!

Bon appetit!

Larisa Shuftaykina

Hard to imagine family dinner without meat. One of the simplest ways to prepare it is boiled pork. You can use any meat for it. But traditionally the most delicious is pork boiled pork.

Ready-made boiled pork can be purchased on store shelves. But she can never match the fragrant and juicy ham cooked at home.

Choice of pork

As a rule, for cooking boiled pork, they buy a ham, rear end or neck. Fits good pork neck with little layers of fat. Worth giving preference fresh meat, not steamed, and not frozen.

This is one of the main factors affecting the taste of boiled pork. The piece must be big size, that is, at least one kilogram, and ideally one and a half to two kilograms. It marinates well and bakes well.

Features of the preparation and preparation of boiled pork

Meat is prepared in a variety of ways to prepare boiled pork.

Previously, boiled pork was baked in the oven without foil, but now it is used more and more often. It keeps the pork juicy, it is advisable to use at least three or four layers. In addition to foil, you can use a baking sleeve, it also gives the meat juiciness, but there must be free space in the sleeve so that it does not burst.

If the old-fashioned boiled pork is baked simply on a baking sheet in the oven, then it is advisable to pour a little water on the bottom of the baking dish.

The cooking time of boiled pork in the oven depends on the size of the piece, the type of meat and the features of the oven. Typically, the cooking time varies from one and a half to four hours. And the temperature is from one hundred and eighty to two hundred degrees.

To check the readiness of the boiled pork, you need to slightly pierce the meat. If pinkish or grayish juice starts to stand out, then the boiled pork can be removed from the oven. If the juice is reddish, then it is not ready yet.

Pork homemade ham

Recipe one

Ingredients	Quantity
pork -	piece (about two kilograms)
garlic -	1 head
onion -	two pieces
Bay leaf -	four pieces
peppercorns -	ten pieces
carnation -	three jokes
red dry wine -	one and a half liters
salt -	25 g
Cooking time: 180 minutes	Calories per 100 grams: 300 kcal

1. We cut the onion into strips or half rings;
2. A few cloves of garlic cut into several pieces;
3. Crush the pepper and cloves lightly, chop the bay leaf;
4. Pour red wine into a container, add salt, spices, garlic and onions;
5. We put a piece of pork there. Leave in the refrigerator for a day;
6. Before baking, the meat must be removed from the marinade and dried. Do not pour out the marinade;
7. We heat the oven to a temperature of two hundred and ten degrees;
8. We make cuts in the pork and insert slices of garlic there. You can also insert pieces of bacon;
9. Put wooden sticks on the bottom of the baking dish and pour the marinade. Put a piece on top;
10. Bake for twenty minutes at a temperature of two hundred and ten degrees, then reduce to one hundred and seventy. We bake boiled pork at this temperature for about two and a half hours;
11. In the process of baking, it must be watered with the remaining marinade;
12. After the specified time, check the meat for readiness by piercing with a knife in the thickest place. Colorless juice indicates that the meat is ready.

- This recipe is just a godsend when you need to cook something in a hurry.

Recipe two

Ingredients:

• pork - one kilogram;
• sea ​​salt, pepper;
• garlic - a few cloves;
• kefir;
• Provencal herbs;
• vegetable oil.

1. Rub the meat with pepper sea ​​salt And provencal herbs. Make cuts in the pork and insert garlic cloves into it. Pour the meat with kefir and leave overnight;
2. In the morning, take the pork out of the marinade and dry;
3. Heat oil in a frying pan, fry a piece of meat on all sides;
4. Such boiled pork can be cooked both in a sleeve and in foil. Preheat the oven to one hundred and eighty degrees. Put the meat on a baking sheet and pour some water. Put in the oven for one hour.

Pork ham with ginger in foil

Ingredients:

• pork - one kilogram;
• garlic - four - five cloves;
• rosemary - one teaspoon;
• fresh ginger;
• salt pepper.

Cooking time - 2 hours (12 hours for pickling).

Calorie content per hundred grams - from 300 to 800 kilocalories, depending on the fat content of the meat.

1. Ginger root should be peeled and grated. You should get about three teaspoons;
2. Finely chop the garlic or mince with a garlic press. Mix garlic, rosemary and grated ginger;
3. Grate the pork with salt and pepper, and grease the resulting mixture on top;
4. Put the meat in a plastic bag and put it in the refrigerator overnight;
5. Wrap the pork in several layers of foil before baking;
6. Preheat the oven to two hundred degrees, put the pork on a baking sheet, add a little water and put in the oven for one hour.

How to bake meat in a sleeve

Ingredients:

• pork neck - one kilogram;
• red pepper - one teaspoon;
• bay leaf - three pieces;
• salt pepper.

Cooking time - 2 hours (a day for pickling).

Calorie content per hundred grams - from 300 to 800 kilocalories, depending on the fat content of the meat.

1. To prepare the marinade, pour water into a container. Add salt, one tablespoon of salt per liter of water. We also put peppercorns and bay leaves there. Optionally, you can put coriander, cloves. After boiling, boil the marinade for six to seven minutes. Now it needs to be cooled;
2. Put the meat in the marinade and leave in the cold for a day;
3. After a day, we take out the pork, rub it with spices;
4. We put the pork neck in a baking sleeve, place it in a pan and send it to the oven for an hour. First, it must be heated to a temperature of one hundred and ninety degrees.

Pork recipe in a slow cooker

Ingredients:

• pork - one kilogram;
• garlic - one head;
• mustard - two tablespoons;
• salt, spices.

Cooking time - 3 hours.

Calorie content per hundred grams - from 300 to 800 kilocalories, depending on the fat content of the meat.

1. First you need to prepare a sauce of garlic and mustard. Chop the garlic cloves with a knife or garlic press, you can grate. We put the garlic in a container, add pepper and mustard there. You can salt a little;
2. Rinse the meat and dry well;
3. On a large sheet of foil, lay out one third of the mixture of garlic and mustard. We put a piece on it. With a silicone brush, you need to coat the pork on all sides;
4. Wrap meat tightly in foil. The edges of the foil should be on top, otherwise all the juice will flow into the multicooker porridge;
5. Put the pork into a bowl. Now you need to select the "Multipovar" program and set the temperature to one hundred and twenty degrees. We select two hours for cooking;
6. The meat in the slow cooker will turn out juicy and bake well. You can not get the finished pork immediately after cooking. After the end of the program, it is necessary to turn off the "Warming up" mode and leave the boiled pork for several hours.

Roast pork in the microwave

Ingredients:

• pork - one kilogram;
• bay leaf - eight pieces;
• salt, spices;
• boiling water - fifty milliliters;
• sunflower oil.

Cooking time - 2 hours.

Calorie content per hundred grams - from 300 to 800 kilocalories, depending on the fat content of the meat.

1. Rinse and pat dry the pork. Make slits in the meat with a knife and stuff with garlic cloves. Grate a piece of meat with spices, salt and leave for an hour;
2. To warm sunflower oil in a frying pan and fry a piece of meat;
3. IN glassware for the microwave lay out a bay leaf and pour water;
4. Place a piece in a container, close the lid and cook for twenty minutes at maximum power;
5. Then the piece must be turned over and cooked for another twenty minutes. Leave the pork tenderloin covered until it cools completely.

Useful Tricks

When baking meat without a sleeve or foil, you need to put it so that the fatter place is on top.

To prevent the boiled pork from burning from below, you can put it under non-wooden sticks.

If the meat is baked in foil, then after it is ready, you need to hold it in foil in the turned off oven for another ten minutes

To prevent the pork tenderloin from turning out dry, you need to warm it up well before putting it in the oven.

You can pre-fry the meat a little in a pan before sending it to the oven so that the meat fibers are slightly baked and the juice does not leak out.

Russian cuisine is unique and varied, but it is especially distinguished by hospitality, which is clearly seen in the preparation of pork boiled ham. The dish, represented by a large piece of meat, which was previously prepared and baked, is a real personification of a hospitable table, at which everyone is welcome: relatives, guests, neighbors, friends. In fairness, it is worth noting: similar options for cooking pork are in Austrian and German cuisines.

Juicy homemade boiled pork - a recipe with spices

If you appreciate in meat appetizers not only delicate taste, but also rich aroma, this recipe for cooking boiled pork at home will definitely appeal to you. After all, the meat is not only very juicy and melting in your mouth, but also incredibly fragrant.

Cooking time - 2 hours + time for pickling and infusion.

The number of servings is 1.

Ingredients

What ingredients should be prepared for the implementation of this recipe? Everything is easy:

• pork - 600 g;
• vegetable oil - 2 tbsp. l.;
• seasonings - 2 tsp;
• garlic - 1 head;
• ground red pepper - 1/4 tsp;
• ground black pepper - to taste;
• salt - to taste.

On a note! From seasonings for cooking pork boiled pork, it is recommended to use a mixture of ground nutmeg, mustard seeds, coriander, sweet paprika, hops-suneli.

Per serving

• Calories: 267.37 kcal
• Proteins: 14.66 g
• Fat: 22.03 g
• Carbohydrates: 2.51 g

Cooking method

Relying on step by step recipe with photo, make appetizing homemade boiled pork quite easy. You only need to strictly follow the instructions and observe all the subtleties of the culinary action.

This is how this dish is prepared in a marinade of a variety of aromatic spices. The meat is not only juicy, it is saturated with different smells and turns out to be moderately spicy.

The easiest ham recipe

If you prefer the most simple recipes that do not require a lot of fuss in the kitchen, then make boiled pork in this way. The result that you get at the output will not disappoint you!

Cooking time - 5 hours 15 minutes.

The number of servings is 1.

Ingredients

So, you have decided to cook a meat appetizer yourself? Then you need to prepare this:

• pork - 1 kg;
• bay leaf - 4 pcs.;
• garlic - 1 head;
• mustard - 2 tbsp. l.;
• salt;
• ground black pepper - to taste.

Note! To make the finished dish as tender and soft as possible, it is worth taking the neck or ham as a basis.

Per serving

• Calories: 252.81 kcal
• Proteins: 15.40 g
• Fat: 20.35 g
• Carbs: 1.92 g

Cooking method

Preparing so satisfying meat snack, which is suitable for sandwiches or feasts, simply. But in order to do everything right, it is recommended to follow the recipe step by step with a photo.

The dish is ready! Let the meat cool and send it to the refrigerator for 4-5 hours, after draining the entire marinade. Ready snack cut into slices and can be served.

How to cook pork ham according to a spicy recipe?

Making delicious pork tenderloin is not that difficult. Many cooks today use multicookers or other newfangled appliances for this, but believe me: the most tender meat is obtained after proper marinating, baking and resting in the oven.

Cooking time - 2 hours.

The number of servings is 1.

Ingredients

To prepare juicy snack from meat, we need this:

• pork - 1 kg;
• dried basil - 1 tsp;
• garlic - 8 cloves;
• mustard - 1 tbsp. l.;
• ground red pepper - 1/2 tsp;
• ground black pepper - 1 tsp;
• salt.

Per serving

• Calories: 244.72 kcal
• Proteins: 14.95 g
• Fat: 19.76 g
• Carbohydrates: 1.78 g

Cooking method

It turns out very tasty boiled pork pork at home savory recipe with mustard and basil. This appetizer will the perfect complement for sandwiches on the road or for a picnic. The meat comes out juicy, but dense and does not crumble at all when cutting.

After turning off the fire, leave the snack in the oven for a couple of hours. The resulting brine can be used to make sauces or porridges. boiled garlic can be retrieved, but this requirement is not required. Transfer the finished meat to clean foil, close tightly and put in the refrigerator for another day.

Cooking boiled pork in a baking sleeve

cook tender boiled pork it is possible not only in foil, but also in a sleeve for baking. The appetizer is moderately salty and spicy. Suitable for both everyday and festive table.

Cooking time - 3 hours 20 minutes.

The number of servings is 1.

Ingredients

What do we need? Here is the complete list:

• pork - 800 g;
• garlic - 5 cloves;
• soy sauce - 4 tbsp. l.;
• seasoning for pork - 3 tbsp. l.;
• allspice - 8 peas.

Per serving

• Calories: 248.13 kcal
• Proteins: 14.86 g
• Fat: 19.44 g
• Carbohydrates: 3.35 g

Cooking method

If you strictly follow the proposed recipe, you will get an excellent replacement for the usual store-bought sausage or ham.

Bon appetit!

Video recipes

If you don't know how homemade boiled pork is prepared, video recipes will help you. Even at home with minimum set products you will get real culinary miracle: