I wonder if you can immediately tell which dish will look gorgeous hot on a holiday table, and will delight you cold on an ordinary day? Something that would be quite specific and easily recognizable at the same time. Nourishing and juicy. And in size it resembled a huge edible block of meat browned in the oven. So that when sliced it remains very tender and slightly spicy.
Can you guess what we're talking about? Of course about boiled pork! Baked in a sleeve or foil, it is better than any sausage, suitable for a hearty dinner with a side dish, or for an amazing sandwich made from fresh crispy bread.
In the classic version, a one and a half kilogram piece is first kept in brine for about a day, and then stuffed with garlic and rolled in spices. However, you can speed up the process by marinating a moderately fatty pork neck or ham.
And if you want to please your guests with interesting flavor notes, then make deep cuts in the pulp and fill them with vegetables, fruits or unusual sauces. Want interesting ideas? Then read the recipes below and start experimenting in your kitchen!
Delicious boiled pork in a sleeve in a whole piece
The easiest way to give meat a smoky flavor is to add “Liquid Smoke” to the marinade. But this chemical composition is still harmful to health. What if you use “dry pickling”? Those. rub the meat with bay leaf and a mixture of peppers, which will give it a spicy kick, like after burnt wood chips.
As a child, I couldn’t stand salted lard at all. But after my friends cut it into pieces and seasoned it well, it lost its unpleasant taste to me. This same option can change the aroma of the meat - instead of the usual boiled one, it will acquire a rich piquancy.
You can use ready-made pork seasoning, which is sold in the store. But it’s better to grind white, black and allspice peas yourself, add paprika and chili. This mixture will make the dish delicious!
Ingredients:
- Pork – 1.2 kg.
- Bay leaf – 6-10 pcs.
- Garlic clove – 4 pcs.
- Mixture of ground peppers – 1.5 tbsp. l.
- Salt – 1-1.5 tbsp. l.
Preparation:
1. Take the pork and rinse it thoroughly under running water. Immediately blot the remaining water with paper towels and rub the salt into the piece.
Why do you need to dry the meat? So that the accumulation of moisture does not absorb salt crystals and dry marinating is more uniform.
It is worth remembering that the pulp should not be “steamy” or too stale - this will only worsen the taste. In the first case, the boiled pork will be overly saturated with spices, and in the second it will retain the unpleasant smell of old weathered meat.
2. We have prepared the top layer, and now it’s time to work on the inner layer. Cut each clove of garlic into 4 oblong cloves. Lightly roll them in salt. We make punctures on all sides in the pulp at approximately the same distance from each other with a thin knife and insert garlic pieces into them.
3. Apply a large bay leaf (or 2 small ones) on all sides and place it in a deep cup. We cover it with cling film or close it with a tight lid and leave it warm for an hour first, and then for a couple more in the refrigerator.
4. Carefully transfer the entire contents of the cup into the baking sleeve and close it on both sides with clips. Place on a baking sheet or baking dish so that the workpiece lies on a flat surface and does not break through in the oven under the weight of its weight. Any puncture of the shell from below can release all the juice, and we need it to preserve the softness of the meat!
5. Preheat the oven to 180 degrees and leave the meat in it for 1.5 hours. Never pierce the sleeve at the beginning or before baking to prevent steam from escaping during high-temperature cooking. We will create a kind of vacuum packaging and hot air will circulate inside the bag, thereby heating all the meat evenly.
Only 15 minutes before the end, you can carefully make a slight cut on top, so that the heat enters the cut and the boiled pork is slightly covered with a golden brown crust.
Bon appetit!
Recipe 1: Homemade boiled pork with spices
Let us describe the preparation of boiled pork from pork meat with spices, cooked in foil. We will take ground pepper, suneli hops and garlic pressed through a press.
- Piece of whole pork up to 1.5 kilograms
- 6 cloves garlic
- Spices
- Let's prepare the meat. For brine, combine salt, water and vinegar in the following quantities: for one and a half liters of water, 1 teaspoon of vinegar and 85 grams of salt. Place the meat in the brine and leave for 1.5-2 hours.
- Remove the meat and dry it with towels.
- Rub the pork with spices (do not use salt), squeeze out the garlic and rub it on the surface of the meat.
- Wrap the piece in foil so that it fits tightly to the surface.
- Pour some water into the deck where the boiled pork will be cooked, place the piece of meat there and put it in the oven.
Homemade boiled pork in mustard-honey sauce
As a rule, all homemade boiled pork recipes boil down to fairly long baking: from one to three hours. There is a rather interesting method in which it will only take half an hour to simmer at high temperature!
True, in order for the pork to be fried so quickly, it must first be marinated for two days, and then left to cool for 5-8 hours right in the oven. This may seem too long, but there are several undeniable advantages:
- In two days, the marinade will completely penetrate the meat, and it will be evenly saturated and salted;
- Boiled pork will captivate you with its softness and melting tenderness on the tongue;
- The pulp is compressed so that it can easily be cut into thin slices;
- Significant savings in electricity or gas due to a short baking period.
And to this list we add the fact that the workpiece will be covered with honey-mustard sauce, which will add an incredible sweet-spicy piquancy to the meat.
Ingredients:
- Pork tenderloin – 1.2 kg.
- Water – 1 l.
- Salt – 30 gr.
- Mustard seeds - 2 tbsp. l.
- Sunflower oil, honey – 2 tbsp. l.
- Liquid mustard – 1 tbsp. l.
- Garlic clove – 6 pcs.
- Black peppercorns – 5 pcs.
- Allspice peas – 3 pcs.
- Bay leaf – 2 pcs.
- Granulated sugar - 1 tsp.
Preparation:
1. First of all, let's prepare the marinade. Pour water into a deep saucepan and set to heat on the stove. We dilute salt and sugar in it, add peppercorns with garlic cloves and bay leaves. Bring to a boil and immediately turn off the gas.
As soon as the spice-saturated liquid has cooled completely, place the pre-washed meat in it, close the lid and put it in the refrigerator for two days.
2. Since the piece will float up a little, be sure to turn it over at least three times a day. This will allow it to be evenly and completely saturated with brine.
3. Remove the pork from the liquid, squeeze it lightly and be sure to wipe the wet surface with paper towels.
4. In a bowl, combine regular mustard with Dijon mustard. Add honey and sunflower oil and whisk thoroughly to form a thick, homogeneous sauce. Rub the marinated workpiece well with the sweet-spicy mixture and wrap it tightly with cotton threads so that the pulp, swollen from brine, becomes a little denser.
5. Wrap our masterpiece in two layers of foil and place it in a muffin baking pan so that the boiled pork takes on a more beautiful shape.
6. Preheat the oven to 220 degrees and simmer the contents of the mold in it for exactly half an hour. Then turn off the heat completely and let the meat reach the desired state, without opening the door until the boiled pork has completely cooled (at least 5 hours).
7. We take out the finished dish, carefully unwrap it (accumulated juice may remain inside) and cut off the threads that strengthened it.
8. Serve with fresh vegetables and herbs or serve with any side dishes. You can store it in the refrigerator, first wrapping it in parchment or foil.
Bon appetit!
How to cook boiled pork at home without a sleeve
The boiled pork must be juicy and soft. To do this, you need to create conditions under which moisture is retained around the meat. A baking sleeve helps a lot with this. But if you don’t have it at home, you can preserve moisture in the meat using layers of lard. If you put lard on a piece of pork, when heated it will gradually melt and moisten the meat.
You need to pour water into the baking container and constantly monitor its level. The water will evaporate quickly.
Recipe for boiled pork at home in an open container without a sleeve for baking:
- Place pork weighing about 1 kg in salted water with spices. During soaking, the meat is additionally saturated with moisture. Keeping the pork in the brine for two hours is enough.
- After the meat is removed from the water, it must be coated with spices.
- Place a stand on the bottom of the frying pan or baking dish to prevent the boiled pork from frying or burning. Then put in the future boiled pork. Place a layer of lard on the meat.
- Pour water into the bottom of the dish and place the pork in the electric oven. Cook for about two hours.
Pork baked in the oven with orange and honey for the holiday table
There is a saying: “You are in this business like a pig in oranges.” In my opinion, it is offensive, and from a culinary point of view it is completely unfair, because pork goes very well with orange glaze.
Agree that bright juicy wheels around meat laid on green lettuce leaves will give you a truly bright New Year's mood. And the citrus note will make the boiled pork unusual and truly festive.
We will not marinate anything in advance and for a long time, because during the baking process we will pour it with orange-ginger syrup several times, which, when heated, will completely saturate the pork with an amazing aroma.
Ingredients:
- Boneless pork loin – 1 kg.
- Orange – 1 pc.
- Soy sauce, honey - 2 tbsp. l.
- Ginger paste, sunflower oil - 1 tbsp. l.
- Salt, pepper - to taste.
Preparation:
1. Wash the tender boneless loin and be sure to dry it. Combine sunflower oil with salt and pepper and rub the meat on all sides with this mixture. Place it in the middle of a baking sheet, which must also be greased with oil, and bake for an hour at 180 degrees.
You can cover it with a piece of foil to prevent it from drying out and burning.
2. In the meantime, let’s prepare our citrus marinade. Wash the orange well and wipe with paper towels to remove dirt and excess essential oil. Then, using a grater with the finest mesh, remove the zest into thin shavings.
3. Cut the orange itself and squeeze it to get its wonderful juice. Be sure to remove the seeds and empty crusts - they are not needed and can give an unpleasant bitterness. If a little pulp squeezes out, it’s okay.
Add zest shavings, ginger paste and dilute with honey and soy sauce. Beat thoroughly into a homogeneous syrup and place in a steam bath to thicken the sauce and create a delicate glaze.
Instead of paste, you can grate fresh ginger root.
4. Take out the semi-finished pork and make deep punctures in several places. Coat it with sweet and spicy sauce, trying to pour a little of the thick liquid into the holes made. Send to bake for another 5 minutes.
5. Then we repeat the operation of coating with glaze 2 more times, followed by five minutes of baking.
6. We festively decorate the hot boiled pork with fresh orange slices and herbs.
Bon appetit!
A simple and tasty recipe for pork with vegetables and mushrooms
How do you usually cook a large piece of meat with vegetables? The pulp is placed in the middle of the baking sheet, and the slices are poured around it and baked.
But we want the boiled pork to look festive and original, so we will “pack” vegetables and mushrooms inside the pork soaked in kvass. It will be a big surprise for guests when a large ham turns out to be stuffed.
Ingredients:
- Pork – 1.2 kg.
- Champignons – 0.3 kg.
- Kvass – 1 l.
- Tomato, onion, carrot, potato - 1 pc.
- Butter – 2 tbsp. l.
- Dill and parsley - 1/3 of a bunch each.
- Salt, pepper, nutmeg - to taste.
Preparation:
1. Soak a clean, dried pork neck in kvass for a couple of hours. During this time, be sure to turn it over several times so that it is well saturated with bread spirit on both sides.
2. Grind all peeled and washed vegetables along with mushrooms with a food processor or through a meat grinder. Finely chop the greens and combine with chopped comrades. Then we fry them in butter for about 7 minutes, so that they soften slightly and the excess liquid evaporates.
3. Squeeze the meat a little from the marinade, blot it with a paper towel and cut it in the middle, not cutting 2-3 cm to the end.
4. Place the fried vegetables in the middle of the sausage and connect the edges. To ensure that the boiled pork with filling keeps its shape, we first temporarily fasten it with toothpicks and then wrap it with cotton thread so that during baking the neck does not open and the filling does not fall out. After tying, the wooden sticks can be removed.
5. Wrap in two layers of foil and place on a baking sheet in an oven preheated to 180 degrees for 80 minutes.
6. Before serving, unroll and remove the threads. It is best to place it on a dish with the seam down, so that at first glance it is difficult to understand that there is something inside.
Bon appetit!
Cooking juicy boiled pork in the oven in dough
Usually the juice from boiled pork is poured out or used to dilute it to the consistency of broth. But you can cook boiled pork so that absolutely everything can be eaten right away. How? Yes, very simple!
You just need to prepare a natural wrapper for the meat that will absorb all the liquid and will also be edible. The result is a rather original and very satisfying dish. Baked pork in dough is the most striking example of this!
Ingredients:
- Pork – 400 gr.
- Water – 100 ml.
- Flour – 1 cup.
- Garlic, salt, pepper, mustard - to taste.
Preparation:
First you need to prepare and marinate the pork. There is nothing complicated about this. Lightly add salt and pepper to the sufficiently washed and dried piece. After making the cuts, stuff with cloves of garlic and coat the top with prepared liquid mustard. The amount of these ingredients is for everyone: some like it spicy, others not so much.
Once this is done, use cling film or a clean plastic bag to almost vacuum wrap and place in the refrigerator for 3 hours.
By the time the marinating is complete, make the dough without yeast. To do this, combine flour with water, add a little salt, and knead into an elastic ball.
Roll it out into the shape of a slightly elongated flat cake, so that you can then carefully, without tension, fold the edges over the meat located in the center and pinch them.
Place the meat in the dough on a baking sheet or, better yet, in a cast iron frying pan of a suitable size.
Bake in an oven preheated to 170 degrees for 2 hours. During frying, the bread shell may crack slightly and some juice may leak out, but there is nothing to worry about.
The finished dish can be served directly as is and cut into portions along with a crispy crust. Due to the fact that steam circulated inside the dough and collected the juices melted from the meat, the crust will not be hard, but rather will be saturated with aroma and meat marinade.
Bon appetit!
How to cook juicy meat stewed with prunes
Remember the movie “The Milkmaid from Khatsapetovka”? There, the main character wrapped prunes in meat rolls instead of apricots. The people really liked it.
So why don’t we stuff the pig with this magnificent dark dried fruit instead of garlic? It will add sourness and a sweetish taste to the boiled pork. We also use Teriyaki sauce as a secret component of the marinade.
Ingredients:
- Pork fillet – 1.2 kg.
- Pitted prunes – 100 gr.
- Teriyaki sauce - 3 tbsp. l.
- Liquid mustard - 2 tbsp. l.
- Salt – 1 tbsp. l.
- Dry garlic (powder), ground black pepper – 1 tsp.
Preparation:
1. Combine salt with ground black pepper and rub into the fillet, trying to distribute the mixture evenly over the entire surface.
2. Now we pierce our workpiece with a knife and stuff each small hole with pre-washed prunes.
If the dried fruit is large, it is better to cut it into oblong half-centimeter cubes.
2. In a bowl, combine liquid mustard with sauce and be sure to add chopped dry garlic. Beat this until it becomes a thick, homogeneous mixture.
3. Using a pastry brush or directly with your hands, coat the stuffed pork with mustard marinade.
Carry out pickling with gloves, because mustard will corrode microdamages of the skin and may begin to sting your fingers.
4. Roll up a large sheet of foil in two layers and wrap the workpiece in it. Leave to infuse in the refrigerator for 2 hours.
5. Place the shiny package with the contents in a mold or on a baking sheet and bake for an hour and a half in the oven at 180 degrees.
6. Remove the finished masterpiece from the packaging and cool slightly without any drained juice. It is best to cut into transverse slices so that pieces of prunes fall into them.
Bon appetit!
Buzhenina “Magnificent”
To cook boiled pork at home from pork, it is enough to have an ordinary large aluminum frying pan. But you will have to remove all the plastic parts from it, because the boiled pork is placed in the oven (gas works well, as does electric).
Ingredients: a piece of pork with a layer of lard, bay leaf, garlic, ground black pepper, raisins (30 g per 1 kg of meat), salt.
Cooking boiled pork at home in the oven in a frying pan:
- Place 10 washed bay leaves on the bottom of the pan. Cut the garlic cloves into flat pieces, rinse the raisins well (so that they don’t crunch on your teeth later).
- Place the cooled meat on a bay leaf and make slits in it almost to the base. Place garlic and raisins evenly into these slits. Salt and pepper the pork (about 0.5 g of pepper per 1 kg of meat).
- Add 1 cm of water to the bottom of the pan and place the dish in the oven. The pan must be tightly closed with a lid. At home, boiled pork will be ready in 2 hours. The water most likely will not evaporate during this time. But, just in case, after an hour you can check the amount of liquid in the pan.
Boiled pork with carrots and garlic
Young pig meat acquires a rather original taste thanks to marinating in white wine. Grape acid softens the fibers very quickly, so it is better to add honey to neutralize it. It is enough to soak the pulp in such a natural marinade for an hour.
I really like the garlic spirit in the baked chunks. But carrots, it seems to me, impart too specific sweetness, so I use just one thing. But if you are her fans, you can stuff her with more.
Ingredients:
- Pork carbonate – 1.5 kg.
- Dry white wine – 1 glass.
- Garlic clove – 8 pcs.
- Carrots - 1 pc.
- Allspice peas, bay leaves - 4 pcs.
- Sunflower oil - 3 tbsp. l.
- Salt - 2 tsp.
- Ground black pepper, honey - 1 tsp each.
- Thyme - to taste.
Preparation:
1. To ensure that the boiled pork has a beautiful, regular rectangular shape, take pork chop. Wash it well, dry it and, using a narrow long knife, pierce it through the entire length. You can do this with a skewer, but then you will definitely need to turn the piece of iron several times to widen the hole.
2. Cut the peeled carrots into quarters and stick them successively into the slot to completely fill them with the orange vegetable from edge to edge.
3. Halve the garlic cloves so that there are more of them. Mix salt and pepper in a saucer and roll the resulting slices in them. We prick the carbonate on all sides with a knife and stick the cloves into these holes.
3. Chop the thyme into the remaining pepper-salt mixture and pour in the oil. Mix well and rub the meat block with this solution. Place it in a bag and leave it in the refrigerator for a couple of hours.
4. Place a baking sleeve on a baking sheet and place the pork in it. Carefully seal one side with a clip.
Heat the wine slightly and dissolve the honey in it. We’ll pour this marinade into a heat-resistant package with the boiled pork and throw in the bay leaf with peppercorns. Let's close the second side as tightly as possible.
5. We do not touch our workpiece for an hour so that it absorbs liquid and we do not accidentally damage this “container”. Then we put it in the oven and simmer at 180 degrees for an hour and a half. Due to the circulating steam inside the sleeve, you will not get a crispy top layer. Therefore, trying not to get burned, cut the film from the top in the middle and turn on the convection mode for 15 minutes.
6. You can send it to the table directly from the oven, placing it on a beautiful dish, or after cooling, store it in the refrigerator in parchment and cut into slices as needed.
Bon appetit!
When setting the table, do not forget to place gravy boats with horseradish appetizer, mustard, and any sweet, sour or spicy sauce next to the boiled pork. Guests will appreciate your care, because you always want some kind of addition to meat dishes.
If unexpected get-togethers are planned, and in the refrigerator there is a piece of baked pork, a couple of boiled eggs and a small plastic of cheese, prepare snack sandwiches from them. Grate the last two ingredients on a fine grater and mix with chopped garlic cloves and mayonnaise. Spread this mixture onto the pieces of bread and place thin slices of meat on top. It will be both satisfying and pleasant.
Bon appetit and a great feast with aromatic boiled pork!
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