What kind of meat for boiled pork at home. How to bake boiled pork in the oven

What is boiled pork? This is a large piece of meat, usually pork, stuffed and marinated for almost a day with garlic and herbs, and then baked in the oven as a whole. Previously, they cooked bear meat in a real Russian oven. Now everything is simpler and more elegant, only the appetite is like in the good old days: when the kitchen is inevitably filled with the smells of baked meat with seasonings, you voluntarily confirm your connection with your hunter ancestors:
- Yes, meat!

Baked pork recipes are varied. Different seasonings, different baking methods: in dough, in a sleeve, in foil, in the oven, in a slow cooker. And although pork ham is a classic of the genre, baked meat is prepared from other parts and from other meats. Some do it reluctantly (“because it’s wrong”), and others with extraordinary ease (“my taste is my master”). Therefore, if you come across boiled lamb and even turkey, don’t be surprised. These are, of course, culinary liberties, but since there is demand, there will be supply.

I have collected on this page several recipes for cooking boiled pork at home: firstly, a step-by-step photo recipe for classic boiled pork. And secondly, there are several “free” from strict traditions, but popular culinary variations of this dish.

What's here: 5 boiled pork recipes to choose from

I’ll start with the correct, proven classic of cooking boiled pork at home.

More details

Baked pork in foil

If you stick to the classic recipe, then you should bake boiled pork only in hard dough. And if we proceed from practicality, then a piece of food foil is quite suitable for the role of dough. The result will be the same - soft, juicy, aromatic meat, and a lot of delicious gravy, which in itself is considered a meat delicacy.

But, no matter which option you choose, preparing homemade boiled pork takes time, and it cannot be prepared in a couple of hours. First, the meat must be stuffed with garlic, coated with spices and left to marinate for at least 12 hours. After this, wrap in foil and place in the oven. They don’t immediately take the cooked pork out of the foil, but let it cool slowly in the switched off oven, and only then unwrap it. But don’t rush to serve the boiled pork to the table right away. The final taste of the meat will appear after it has stood overnight in the refrigerator - then you can try it. So you need to plan the preparation of the dish at least a day before the holiday.

Ingredients for the recipe for boiled pork in foil

• moderate fat pork – 1 kg;
• garlic – 1 large head;
• dried thyme – 1 tsp;
• ready mustard (spicy or to your taste) – 2 tsp.
• ground black and red pepper – 0.5 tsp each;
• salt – 1 tsp.

How to cook delicious homemade boiled pork in foil

Rinse the meat under running water, dry with paper towels or leave in a colander. When the water has drained, transfer to a convenient bowl.

While the meat is drying, cut the peeled garlic cloves into thin long slices.

Prepare the spice mixture. Mix black pepper, red pepper and basil in a bowl (select spices to taste).

Roll the garlic cloves in spices.

Add salt. The amount of salt depends on the weight of the piece of meat. The calculation is as follows: for 1 kg of pulp, take a teaspoon of table salt (with a small hill).

Now you can deal with meat. The meat must be dry, otherwise the salt, all the spices and mustard will drain from it. Using a sharp knife, make punctures in the meat and insert garlic, rolled in spices and salt, into the holes.

Stuff the meat on all sides. Coat it with a mixture of salt and spices.

Squeeze the prepared mustard onto the meat (you can use any mustard - hot, mildly spicy, with grains) and coat the pieces on each side.

In this form, the meat is sent to the refrigerator for 12 hours (don’t forget to cover the dish with a lid).

After the specified time, remove the meat and leave at room temperature for an hour. Then transfer to a piece of foil.

Cover with the second piece and pinch the edges so that not a single hole remains. The final result depends on how carefully you pack the meat. If the foil is not wrapped tightly, meat juice will leak out and the boiled pork will turn out dry.

Carefully transfer the meat to a baking sheet and place in a cold oven. Make a small fire, after 10 minutes increase the flame and preheat the oven to 180 degrees.

Bake at this temperature for 1-1.5 hours. Then reduce the temperature to 160 degrees and hold the meat for another 15-20 minutes.

Turn off the heat and leave the pork to cool in the oven.

After 1.5-2 hours, unwrap it. Transfer to a plate. Pour the meat juice into a separate bowl. Cover the meat and refrigerate overnight.

The boiled pork is served as a cold appetizer, cut into thin slices.

The best seasoning for it is grated horseradish with beets, but mustard will also work.

ON A NOTE. To prevent boiled pork from burning during baking at home, periodically add hot water to the baking sheet.

Baked pork can be prepared in different ways. I’m adding 4 more proven home recipes to the main one.

Marinated boiled pork (ginger + mustard)

This recipe for homemade boiled pork with an “oriental” ginger accent is clear evidence that you shouldn’t waste time on marinating meat. Baked pork, as a good idea, should lie frozen overnight. After which it can be implemented.

Ingredients for the marinated boiled pork recipe

• one and a half kilograms of pork
• ginger (root) 2 cm
• mustard 2 tablespoons
• garlic 5 + 4 cloves
• salt, ground black pepper

How to marinate and bake boiled pork in ginger-mustard sauce

Peel the garlic and ginger. Rinse the piece of pork thoroughly, pat it with a paper towel, stuff it with garlic (5 cloves), then rub it with a mixture of salt and pepper.

Grind the rest of the garlic through a garlic press. Grate the ginger on a fine grater. Mix everything with mustard. Spread the prepared garlic and mustard mixture onto the pork, place in a container or bag and refrigerate overnight.

In the morning, put the meat in a sleeve, put it in the oven and bake the boiled pork at 200 degrees for an hour and a half, calculating twenty minutes for every half kilogram and another 20 minutes for the entire piece. At the end, you can open the sleeve and slightly brown it upwards.

Let the dish cool, cut and serve.

Next will be “pork-free” recipes. Therefore, if you have just acquired the taste for baked pork, you will find more recipes for the most popular, although not always the healthiest meat in the world. However, if it is low-fat, then you have healthy food on your table.

Pork veal

Pork boiled veal – spicy, tender, aromatic. Not difficult to prepare at home, but a very tasty recipe, and perhaps the most successful.

Recipe ingredients

• young veal 1 kg. (can be replaced with beef, pork)
• salt, garlic
• pepper mixture, or mixture for roasting meat
• Bay leaf
• olive oil or mayonnaise

How to cook veal boiled pork

Peel the garlic cloves and, if they are large, cut them in half. Salt a piece of meat on all sides, sprinkle with a mixture of peppers. Make small cuts with a knife and stuff with garlic. Drizzle olive oil over the veal and let sit for 20-30 minutes.

Place the meat in a baking dish (a ceramic form or a deep one made of heat-resistant glass is suitable). And bake in an oven already preheated to 180 degrees. Baking time 40-60 minutes. To make the dish juicy, do not forget to baste it with the released juice while cooking the meat.

What else? Red wine is served with boiled pork and veal.

Salad with boiled pork

Baked pork is good both on its own and as an ingredient in other dishes. Try and save the boiled pork salad for your collection of home recipes. The salad turns out very filling and tasty. It is better to give it a little time to brew before serving. The other main ingredient is beans: so this is a super protein dish.

Ingredients for salad

• boiled pork (low-fat) 250 grams
• canned red beans 200 grams
• canned white beans 200 grams
• red onion 1 piece
• pickled cucumbers 2 pieces
• green onion feathers – 30 grams
• several sprigs of cilantro
• balsamic vinegar 1 tablespoon
• granulated sugar 1 level teaspoon
• olive oil 2 tablespoons
• ground black pepper, sea salt to taste

How to prepare a salad with boiled pork and beans

Place the beans in a colander, rinse in cool water, and let drain. Peel the red onion and cut thinly into half rings. Place in a small container and sprinkle with sea salt, sugar and ground black pepper. Stir, pour in balsamic vinegar and olive oil, leave for 10 minutes.

While the meat is marinating, cut the cucumbers and boiled pork into strips. Chop green onions and cilantro.

Mix beans, greens and boiled pork in a deep salad bowl. Add the chopped onion with the dressing and mix gently. Bon appetit!

Turkey boiled pork

“Lite”, dietary version of boiled pork. Very good for sandwiches. Much better than store-bought sausage. Why? Yes, if only because we are not sure of the composition of the sausage, or that the shelf life is carefully observed. And here - everything is your own, homemade. The recipe is good for children and people on a diet. Serves 4 servings.

Recipe ingredients

• turkey fillet 600-800 grams
• 3 cloves of garlic
• salt teaspoon
• paprika half a teaspoon
• vegetable oil 2 tablespoons
• for the marinade:
• granulated sugar 0.5 tablespoons
• water 200 milliliters
• salt 1 tablespoon

How to cook diet turkey pork

Prepare the marinade: dissolve salt and sugar in water, pour it over the meat. The marinade should completely cover the piece; it is better to cover it on top with a plate under a small load.

Leave the meat to marinate for two to four hours. Peel the garlic, press through a press, add paprika, vegetable oil, salt, and mix everything.

Remove meat from marinade and pat dry with paper towels to remove excess liquid. The meat should be in a shape suitable for cutting into sandwiches, then tie it with kitchen thread. Rub the piece with the prepared spice mixture.

Preheat the oven to 250 degrees, line a baking sheet with parchment paper and place the turkey on it. Place the baking sheet on the lower level of the oven. Baking time will be approximately 25 minutes. This is approximately: cooking takes longer, the larger the piece. When the time is up, turn off the oven, but do not open it. Let the meat cool first, this will take about a couple more hours.

Remove the threads from the finished meat. Cut into thin pieces and serve with a slice of fresh fragrant bread.

© Magic Food.RU

Let's start cooking! First, universal tricks for juicy boiled pork, and after 4 pork recipes - one is better than the other, and all are affordable and simple.

By the way, . Whole in the oven, taking into account the main secrets from the chefs, which, however, do not require special expenses. It happens!

Quick navigation through the article:

How to choose meat for boiled pork

What are the characteristics of fresh quality pork?

The surface is uniformly pink, not dark, almost dry. If you press with your fingers, there will be no dent. The smell is without ammonia, similar to milk. The fat on the piece has a milky white color.

Which cut of pork do we choose for boiled pork?

The inside of the ham, neck and tenderloin are ideal for roasting.

Other pieces can also be baked according to any of the proposed recipes. And yet, in the competition for impeccable juiciness, the first three pieces will win.

Brisket is the most difficult to bake.

How to prepare and stuff

Wash the piece of meat in running cold water and be sure (!) to dry it well (with paper towels).

There is no need to trim off the outer fat.

But if there is too much of it, or you feel safer from removing it, do it to your taste - there will be no disaster. Even dry boiled pork is an excellent option for a sandwich or salad for lunch and dinner, much healthier than ham or store-bought sausage.

What's the best way to stuff meat with garlic?

• In a checkerboard pattern we make cuts into the depth of the meat piece (2-3 cm).
• We cut each clove in half so that the pieces are sharp - additional convenience when stuffing.
• Pour salt and pepper (or a mixture of peppers) onto a plate.
• We dip each piece of garlic into this mixture with a wet cut and push it, already salted, into a cut in a piece of meat. This will allow the future boiled pork to be salted from the inside.

What can you stuff meat with, other than garlic?

You can add a piece of bay leaf or narrow carrot sticks to the garlic. Another aromatic option: rub the meat with garlic gruel, thoroughly deepening the mixture into the cuts. The choice is yours - depending on your love for garlic, carrots and bay leaves.

How do we rub meat after filling?

Very carefully, massaging and pressing, on all sides of the piece, going over the depressions and unevenness of the relief.

Do we always marinate meat before baking for 2+ hours?

Not always. We love to conjure up some magic with marinades for the holidays. On weekdays you can get by with a quick option. The juiciness of boiled pork is most strongly determined not by the marinade, but by the original piece of pork and the correct baking in terms of temperature and time in the oven.

It is very convenient to marinate a piece overnight.

On average, 8 to 10 hours is enough for the marinade to thoroughly saturate the meat.

How to bake correctly

How long to bake boiled pork in the oven in foil?

At a temperature of 180-200 degrees, an average of 1.5 hours per 1 kg of meat.
We recommend checking the boiled pork a couple of times for doneness during the last 30 minutes of baking. This way there is no risk of drying out the meat.

How to check the readiness of boiled pork?

We take out a baking sheet, make a deep cut with a knife and press on the meat piece. Has reddish juice appeared? Return to the oven. Has a clear liquid appeared, like broth? The meat is ready. Open the foil and leave in the oven for another 5-10 minutes - we also love a golden brown crust.

What do we do immediately after baking?

Remove the piece from the oven and leave it alone for at least 15 minutes!

We do not cut or transfer. The meat must be infused. This is true for any piece of cooking. During the cooling time, the meat juices form that unforgettably juicy taste.

Baked pork is delicious to eat warm. Although, for our taste, the unique meat perfection is cold boiled pork, which has stood in the refrigerator for at least 6 hours after cooling.

Very simple - boiled pork in onion marinade

A classic of the genre for marinating kebabs is onion gruel. It is also suitable for a large piece of meat. A very simple and tasty recipe in foil in the oven, with minimal preparation, which even a man far from the kitchen can handle.

We need:

• Pork (tenderloin) - 2 kg
• Garlic - 1 medium sized head
• Onion - 1 pc. medium size
• Dry mustard - ½ tsp.
• Salt, pepper, spices - to taste

How we cook.

Cut the garlic into 2-3 parts along the clove and bread it in a mixture of salt and pepper. Chop the onion on a fine grater and add mustard powder to the pulp - the marinade is ready.

We stuff a piece of meat into the deep cuts we made. Rub the pork with the onion-mustard marinade and let it marinate in the refrigerator for 2-3 hours. Or don't marinate.

Wrap tightly in foil and bake in the oven (200 degrees) for 2 hours.

During the last 30 minutes we check the readiness by cutting and squeezing out the juice. We remind you: the juice of cooked boiled pork looks like a colorless broth.

Open the foil 5-10 minutes before turning off the oven so that the surface of the pork is browned.

Simply with a twist - boiled pork in milk with spices

Baked pork without stuffing, with thyme and nutmeg, baked with milk. It does not require marinating, but it turns out juicy and golden brown. And not just pork: this quick recipe is versatile. We recently cooked turkey with him. Don't look away!

We need:

• Pork (ham or tenderloin) - 1 kg
• Milk - 400-500 ml
• Garlic - 4 cloves

Dry spices:

• Cloves - 3-4 pcs.
• Cardamom - 7 pcs.
• Nutmeg - 1 tsp.
• Thyme - 1 tsp.
• Anise - 1 tsp. (if you like)
• Black pepper - to taste
• Salt - 1 tsp.

How we cook.

Cut 2 cloves of garlic in half, and press 2 into a pulp through a press.

Attention: we do not salt the meat! Rub it on all sides with garlic gruel and spices - thyme, anise, nutmeg, black pepper. Place in a deep baking dish.

We warm the milk, but do not boil it! - with cloves and cardamom. Our goal is that steam has started to appear slightly, but it is not boiling yet. Fill the mold with heated milk along the side wall (without pouring over the meat!) - 2-3 cm in height. Add chopped garlic to the milk. Cover the pan tightly with foil.

Preheat the oven to 230 degrees. Bake the meat for 20 minutes. Then reduce the temperature to 180 degrees and bake for another 40 minutes. If the milk evaporates too much, add a little more milk.

After 1 hour of baking, remove the foil and salt the piece and milk sauce on top. And bake in an open pan for another 30 minutes.

Important! Baste the meat for the last 30 minutes.

During this time, pull out the baking sheet 4-5 times and pour the milk sauce from the bottom over the entire surface of the meat (scrape it with a large spoon). This will provide the boiled pork with a delicious crispy crust.

Classic luxury - boiled pork in mustard marinade

A solid option for New Year and Easter. Several hours of marinating outside and inside. Colorful stuffing with garlic and carrots. A mixture of peppers for a spectacular sprinkling. Mustard, ordinary and with grains, mayonnaise - all the attributes of traditional boiled pork baked in foil in the oven.

What do we need:

• Pork (preferably neck or ham) - 1 kg
• Garlic - 12 cloves
• Carrots - ½ small root vegetable
• Water - drinking 1/3 cup

For the marinade:

• Mayonnaise - 1 tbsp. l.
• Mustard (medium hot) - 1 tbsp. l.
• French mustard with grains - 1 tbsp. l.
• Peppercorns - 1 tbsp. l.
• Coarse salt - 2-3 pinches
• Ground black pepper - to taste
• Bay leaf - 2 pcs.

All steps of the ideal recipe are illustrated in the photo. In general, the preparation is similar to the previous options.

Let us describe the intricacies of the process for festive boiled pork with long marinating.

We make holes for stuffing for the entire height of the piece and widen it thoroughly (!).

Salt and pepper directly into the cuts made, and then rub the surface of the piece with mustard and mayonnaise, deepening the sauces into the holes.

At the end of preparation, add garlic and carrot sticks. Coat the top with mustard and grains and sprinkle with peppercorns. It will be more beautiful if you use multi-colored ones.

Marinate in the refrigerator for at least 3 hours. We take it out and let the piece stand for 30 minutes at room temperature and only after that put it in a preheated oven (200 degrees).

Important! When baking, add a little water.

Line a deep baking sheet with foil, stir a piece of pork and pour 1/3 cup of water into the bottom. We form a foil cocoon around the meat and bake the boiled pork in it for 1.5 hours. At the end, open the foil for 10 minutes to form a crispy crust.

Just with ginger - boiled pork in foil in the oven (video)

The young housewife, inspired by juicy pork, does a great job with boiled pork in the video. The girl has her own style and useful meticulousness when talking about another easy recipe in foil in the oven. Just 12 minutes. Take a look, you won't regret it!

You will need products:

• Pork (preferably the right cut) - 1.5 kg
• Regular mustard - 3 tbsp. l.
• Ginger (root or ground) - 50 grams
• Garlic - to taste
• Bay leaf - the same amount as garlic pieces
• Coarse salt, black pepper - to taste

We hope our detailed explanations and photos helped you find a nice boiled pork recipe. Roast pork without a doubt! In foil in the oven it turns out fantastically juicy.

Thank you for the article (12)

Homemade boiled pork- a very tasty meat dish. Baked pork is prepared from a large piece of meat, baked with various spices on a baking sheet, in foil or in a special baking sleeve. In this recipe, I used mustard to prepare boiled pork, which gave the meat a special softness, juiciness and flavor.

Ingredients

To prepare boiled pork at home you will need:

pork – 1 kg;
garlic – 6-8 cloves;
spicy mustard – 3-4 teaspoons ;
a mixture of dry herbs - to taste;
vegetable oil – 3-4 teaspoons;
salt, pepper - to taste.

Cooking steps

Wash the pork and dry it with paper towels. Peel the garlic; if the cloves are large, cut them into pieces. Make small cuts in the meat with a sharp knife. Dip the garlic cloves in salt and insert into the cuts.

Then place the pork in a baking sleeve, carefully securing the edges so that the meat juice does not leak out during baking. Bake boiled pork in an oven preheated to 200 degrees for 1 hour 15 minutes. 10 minutes before the end, you can cut the sleeve so that the meat browns, at this time pour the released juice over the pork.

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And again about a delicious big piece of home-style meat. I offer you a whole selection of five recipes for delicious boiled pork. How to cook boiled pork watch and read further.

Five recipes for delicious boiled pork

Recipe for Buzhenin with carrots and garlic

Ingredients:

• 3 kg pork ham
• carrot
• garlic
• black peppercorns
• Bay leaf
• vinegar

Cooking method:

1. Wash the ham and remove the bone.
2. Boil the meat for about 40 minutes in salted water with vinegar, pepper and bay leaf. For the broth, take 3 liters of water, 2 tbsp. l. vinegar, 1 tbsp. l. salt.
3. Cut carrots and garlic into long strips or strips.
4. Remove the meat from the broth, dry it on a towel and stuff it with carrots and garlic.
5. Place the boiled pork in a deep baking pan.
6. Pour in some broth and place in a hot oven.
7. Bake boiled pork for about an hour at 160 degrees.
8. Periodically pour juice or broth over the boiled pork.
9. Cool the finished boiled pork, wrap it in parchment and put it in the refrigerator for 6-8 hours. Serve cold, cut into thin slices.

Recipe Homemade boiled pork in foil

Ingredients:

• 1 kg pork pulp
• 2 teeth garlic
• 3 tbsp. l. mayonnaise
• mustard
• pepper

Cooking method:

1. Mix mayonnaise with mustard.
2. Chop the garlic into cloves, peel and cut into slices.
3. Wash the meat, dry it and stuff it with garlic.
4. Rub the meat with salt and pepper.
5. Lubricate the future boiled pork with a mixture of mayonnaise and mustard. Wrap the boiled pork in foil and place on a baking sheet.
6. Bake boiled pork for 1.5 hours at 200 degrees.
7. Then remove the top part of the foil and brown the meat to a nice crust.
8. Wrap the cooked pork in foil and cool at room temperature.
9. Place the boiled pork in foil in the refrigerator. Serve after 3-4 hours.

Recipe for boiled pork with golden brown crust

Ingredients:

• 2 kg pork ham with skin
• 1 head of garlic
• pepper
• dry herbs, spices and seasonings for pork
• vegetable oil

Cooking method:

1. Wash the ham, dry, salt, pepper, and season with dry meat seasonings.
2. Wrap the ham in a wet linen towel and marinate in the refrigerator for a day.
3. Stuff the pickled ham with garlic.
4. Cut the skin of the ham with a sharp knife to remove the cells.
5. Season the ham again with salt and pepper and fry in vegetable oil until golden brown.
6. Place the ham on a baking sheet, pour in about 0.5 tbsp. water.
7. Bake boiled pork for 1.5 hours at 180 degrees.
8. The ham should be periodically watered with water or the released juice.

Beef boiled pork recipe

Ingredients:

• 1 kg beef pulp
• garlic
• pepper
• parsley

Cooking method:

1. Wash the beef, dry and rub with a mixture of salt and pepper.
2. Cut the garlic cloves into strips.
3. Stuff the meat with garlic, wrap it in cling film and put it in the refrigerator for 12 hours.
4. Then transfer the meat from the film to a sheet of foil and wrap it in a tight package.
5. Bake for 1-1.5 hours at 180 degrees.
6. After the cooking time has expired, turn off the oven and cool the boiled pork without opening the oven.
7. Place the boiled pork in the refrigerator to cool for 2-3 hours. Basement with parsley.

Chicken Buzhenin Recipe

Ingredients:

• 0.5 kg chicken fillet
• pepper
• 8 teeth garlic
• 2-3 medium carrots

Cooking method:

1. Wash and dry the chicken fillet.
2. Cut the fillet into layers of a continuous thin layer of meat 1-1.5 cm thick.
3. Prepare the garlic and carrots, then cut into strips.
4. Salt the fillet and grill on all sides.
5. Place a large sheet of cling film on the table and place a layer of chicken fillet on it.
6. Place garlic and carrots on the fillet, place another layer of fillet and vegetables on top, etc.
7. Roll the resulting puff paste into a tight roll.
8. Tie the boiled pork with thread and place it in a baking sleeve.
9. Bake boiled chicken for 30-40 minutes at 180-200 degrees.

For more detailed and visual information about boiled pork, see the video recipe.

Video recipe "Home-style boiled pork" - a recipe for real boiled pork!

Have fun cooking and be healthy!

Always yours Alena Tereshina.

Buzhenina 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 option, which is now also incomparably more affordable. Properly baked meat should be very juicy and not dry or tough. It is believed that it depends on the marinade or spices. And I will say no. Most often, boiled pork requires only 2 spices - garlic and black pepper and no marinade, especially liquid. And it’s important not to even wrap it tightly in foil or pack it in a baking sleeve; this condition is number two. And the first is temperature. However, everything needs to be in order. So I present two recipes: in the oven in foil and in a slow cooker in a sleeve. But first, general principles.

Baked pork - how to cook truly juicy meat

1. Let's start with what cut of pork to take, what part is our dish made from? If in Rus' it was prepared from the hip cut of bear meat, then from pork it is usually recommended to use boneless ham. But it seems to me that it’s still better to put the neck first. This part of the carcass has enough of everything – both meat and fat. The meat is not dense and usually turns out soft.
2. Now let's get back to spices and marinades. There are recipes where, when cooking, the meat is coated with ketchup, mustard, soy sauce, mayonnaise (you will see this below, by the way), and rubbed with a mixture of spices. It's all up to you. In order not to overwhelm the taste, but only to highlight 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 temperature. Moreover, not so much the temperature of the oven, but the temperature of the meat itself. Therefore, if you repeat this dish (and you will repeat it, it’s very tasty!), purchase a culinary thermometer with a probe on a long wire. In fact, it is not expensive, it is available in many online stores, and in Ikea. Why is it needed? I will not go into theory and write about protein folding, etc. 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 acting up, 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 until the temperature reaches 77°C-80°C and remove the meat from the oven, we will get truly tender meat dripping with juice.
4. How long should you bake boiled pork if you do it without a thermometer? Cooking time for a neck weighing 1 kilogram is approximately 1 hour. But after an hour you need to take it out, unwrap it, pierce it with a sharp knife in the thickest place and see what color the juice will be released. 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 more 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 it 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 tbsp;
• ground black pepper – 1/4 tsp;
• ground red 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 use a thin sharp knife to make holes in it.
2. Separate the garlic into cloves and cut into several pieces. We pass two cloves through a press.
   
   
3. Place the pieces into 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. Repeat the massage with pepper.
   
   
   
7. Wrap the meat in film and put it in the refrigerator for 1, or preferably 2 days.
   
8. Before baking, take out the meat, remove the film and wrap it in two layers of foil.
   
9. Heat the oven to 200°C. If you use a thermometer, insert the probe into the piece until it reaches halfway down the piece. Place in the oven and wait for it to show a temperature of 77°C-80°C. If you are cooking without a thermometer, timed, 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). Unwrap the foil and put the boiled pork back in the oven so that a delicious crust forms on it. This will take us 10-15 minutes.
   

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

Baked pork in a slow cooker in a sleeve

This meat is not at all difficult to prepare at home. It will turn out delicious and can easily replace store-bought sausage.

Ingredients:

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

How to cook boiled pork at home:

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