Baked pork in the oven: recipes

Baked pork cooked in the oven is a good and healthy alternative to store-bought sausage.

Previously, boiled pork was prepared from bear meat, but today modern housewives use pork, and less often chicken, veal or lamb. The recipe for baked boiled pork in the oven does not include beef, because it does not contain much fat and comes out dry.

Secrets of making boiled pork at home

So, how to choose the right pork meat for boiled pork? Choose fresh chilled meat, not frozen, and not still warm meat. It is better that it is a whole piece with layers of fat, without bones and tendons. The neck, neck, back and ham are perfect.
To ensure that the boiled pork comes out juicy, place the meat in an already preheated oven, use a baking bag or several layers of foil. You can prepare the dish simply on a baking sheet, but in this case you need to often pour liquid over it.
Calculate the cooking time for boiled pork, because the process of marinating meat takes 12-24 hours, soaking - 1.5 - 3 hours. Therefore, start cooking boiled pork 1-2 days before serving.
It is ideal that there is a thin layer of fat on the surface of the meat, but if there is none, then before putting it in the oven, grease it with vegetable oil.
It is recommended to cut the finished boiled pork when cool across the grain of the meat so that it does not crumble.

Traditional recipe for boiled pork in the oven

It will be useful for you:

Pork neck, whole piece - 1.5-2 kg;
Salt and pepper - according to taste preferences.

Manufacturing:

Prepare the brine: mix 50 g of salt in 1 liter of clean water.
Wash the meat, remove films, veins and excess fat, but not all. Fill with brine. After 1.5 hours, remove the meat from the brine. Well-soaked meat will increase in weight by a third. To speed up the soaking process, you can inject brine into the meat using a honey syringe.
Pat the meat dry with a cardboard towel and rub with the pepper mixture.
Place the pork in the roasting sleeve, leaving some extra space in it, and tie it on both sides.
Cook in the oven at 160 degrees for 1.5-2 hours. Let the finished dish cool in the oven without opening the sleeve, this way it remains juicy and tender, because the moisture evaporates when it cools sharply.

Serve sliced, and to make the boiled pork easy to cut, place it under a press while it cools.

Baked pork in mustard sauce

It will be useful for you:

Pork neck - 1200 g;
Mustard - 40 g;
Onion - 150 g;
Carrots - 150 g;
Rosemary - to taste;
Salt - 60 g;
Pepper mixture - to taste;
Garlic - 6-7 cloves;
Parsley - to decorate the dish.

Manufacturing:

Peel the carrots and cut into thin cubes. Wash the meat, remove the films. Crush the garlic flat with a knife, peel and cut into two or three pieces lengthwise.
Make cuts on the surface of the neck, in the thickness of the meat - with a stuffing needle or punctures with a knife, turning it slightly. Place carrots and garlic in the holes.
Mix different types of peppers with salt and dried rosemary and rub the piece of meat well on all sides.
Generously coat the surface of the meat with mustard.
Peel the onion and cut into half rings. Lightly press the onion to release its juice and sprinkle the meat on all sides. Place the meat in a container with a lid and refrigerate for 12-24 hours. You can do it at night (that is, in the dark) .
Preheat the oven to 180 degrees. Remove onions from meat.
Wrap the meat in several layers of foil, mirror side out. Bake for 75 minutes. Check the readiness of the boiled pork by piercing it with a fork - clear juice should come out.

Take out the finished boiled pork and put it in a saucepan, cover with a lid, let it cool in this form - this will make it juicy and soft. Serve sliced and garnish with parsley sprigs.

Baked chicken in the oven

According to this recipe, you will get very warm and juicy boiled pork, honey and spices will give it an appetizing golden brown crust, and carrots inside the meat will give true aesthetic pleasure from the appearance of the dish.

It will be useful for you:

Chicken fillet - 0.6 kg;
Soy sauce - 4 teaspoons;
Salt - 0.5 teaspoon;
Pepper mixture - 2 teaspoons;
Olive oil - 1 tablespoon;
Garlic - 5 cloves;
Carrots - 1 piece;
Honey - 2 teaspoons;
Water - 0.5 l.

Manufacturing:

Prepare the brine: dissolve 50 g of salt in 1 liter of clean water.
Wash the chicken meat and place it in brine for two hours.
Meanwhile, make the sauce: mix pepper, soy sauce and honey.
Peel the carrots and cut into cubes.
Remove the chicken from the brine and pat dry with a cardboard towel. Use a frying needle to make punctures in the meat, place carrots and garlic in the holes. Brush the fillets with sauce on all sides.
Preheat the oven to 200 degrees. Place the breast on a baking sheet and bake for 10 minutes. Turn off the oven and leave the meat in the oven until the oven has cooled completely, about two hours.
Cut into slices when cooled across the grain. Serve with mustard sauce.

Here are a few recipes for making baked pork in foil in the oven. Baked pork is served as an independent dish or as part of an assortment of cold cuts and sausages. You can serve roast boiled pork with a side dish, for example, young potatoes seasoned with herbs and butter. When hot, it is cut into large and thick pieces.

How to bake boiled pork using the best method

We love to bake meat in huge pieces, and most often we choose pork for this. This meat is usually called boiled pork and is served cool, cut into thin slices. Sometimes the boiled pork comes out juicy and soft, and sometimes it turns out greyish, fibrous and so dry that you can’t push it through without sauce. What's the matter and how to achieve a consistently successful result?

Our constant creator, gastronomic journalist and practicing culinary specialist Alena Spirina decided to conduct an experiment and check in reality how the choice of temperature conditions for preparing meat for a certain cut affects the outcome. In the editorial kitchen of the Gastronome , she baked 4 different pieces of pork using 2 methods. Here is an account of how it happened.

First you need to choose a suitable cut. Most often, for boiled pork, they buy ham - the back part of a pork carcass. A properly cut ham is covered with a layer of fat. This is great because, as you know, fat is a conductor of flavor, and it also protects the meat from the heat of the oven. On the other hand, the ham consists of two different types of meat: juicy “reddish” and dry “snow-white”, the fibers of which are located, moreover, almost perpendicular to each other. This complicates production somewhat, since you don’t want to dry out the snow-white meat.

Most often, ham is purchased for boiled pork - the back part of a pork carcass.

Another cut that can be used for baking is the shoulder, in other words, the boneless flesh of the front leg. It contains less fat, but the structure of the meat is more uniform, the muscle fibers are thinner, which means the baked meat must be softer. But there is even less fat in the shoulder blade, and this worries us.

The miracle of salt

After assessing the appearance of the meat and choosing a production strategy for these cuts, we first salted them.

Therefore, any meat that we plan to cook in huge pieces should be salted in advance. In advance - because the salt will need time to penetrate into the thickness of the meat and salt it from the inside. A small amount of salt used in advance will season the meat better than a lot of salt applied just before or after cooking. In other words, the time allowed for salt to work is more important than its quantity.

Salt not only seasons the meat, making it tastier, but also helps soften the meat proteins.
Imagine that meat proteins are a wire twisted into a weak spiral, to the outer surface of which water molecules are attached. When heated, the spiral contracts, water molecules break away from its surface and escape from the meat, leaving it dry and tough. Salt softens the proteins, prevents them from curdling and forming lumps, water molecules remain in their places, and a piece of meat comes out juicy. And we have a chance not to dry out the meat. It is better to salt a piece of meat a day, maximum two days before the start of production.
The earlier, the better, but it can be done in a few hours. In any case, better late than never. There is no need to salt it more than two days in advance, because it will be more time for preserving meat than for preparatory salting.

You can either salt the meat specifically, taking salt at the rate of 1.25% by weight of the piece, or immersing the meat in a salt solution, which is prepared at the rate of 6% salt by weight of water. If there is no time, you can resort to “critical therapy (therapy is a process to relieve or eliminate the symptoms and manifestations of a disease) ”: fill a syringe with a salt substance and inject it into the meat. The solution should be at room temperature, the only important thing is that the salt is completely dissolved.

If there is no time for salt, you can resort to “critical therapy (therapy is a process to relieve or eliminate the symptoms and manifestations of the disease) ”: fill a syringe with salt and inject it into the meat

We did this: we took 200 ml of water, added 30 g of salt, 5 peas of black and aromatic pepper and a couple of bay leaves.
Heat until the salt dissolves and a pleasant smell of spices appears. Remove from heat, pour into a measuring cup and add enough cool water so that the total volume of water is 500 ml. Then they filled a syringe with this substance, “pumped up” all four pieces and left them to lie on the table while they prepared the rest of the food and preheated the oven.

It must be said that the higher the ambient temperature, the less time it will take for salt to penetrate the meat. But let's not forget about food safety and limit the time that meat can be at room temperature to 2 hours, and for longer - in the refrigerator!

To the bars!

In foreign books, it is recommended to bake huge pieces of meat, placing them on a grid made in the shape of a V. It is placed on the bottom of a deep baking tray, into which little water is poured: the meat seems to be lying in a hammock, and juices and fat drip from it into the water and not burn. In the absence of such a thing, we simply chopped the onion coarsely and placed it on the bottom of a deep baking dish. Thick slices of orange were placed on the onion, because it’s winter and because oranges are friends with pork. They squeezed out orange juice and splashed a little water. This onion will act as a mesh, preventing the meat from coming into contact with the bottom of the pan and the liquid.

The onion will act as a mesh, preventing the meat from coming into contact with the bottom of the pan and the liquid.

We placed one piece of ham and shoulder on this pad - according to our plan, they will be baked at different temperatures.
Using a sharp knife, we made cuts on the layer of fat so that it melted more evenly, and rubbed the surface of each piece with the consistency of peppers to give them a nice look. Yes, yes, we realize that this will not have much effect on the taste.

Use a sharp knife to make cuts in the fat layer.

Then rub the surface of each piece with the consistency of peppers

Temperature selection

Let's start with the fact that the cooking temperature of pork is defined as 80-85°C for fully cooked meat and 75-80°C for medium-well done (although for some reason it is difficult for us to come to terms with the possibility of such roasting in relation to pork).

You can achieve the desired temperature using 2 methods: quickly at the highest manufacturing temperature and slowly at a low one.

Usually, for baking boiled pork, the following ratio of time and temperature is recommended:
Option 1: at 220°C for the first 15 minutes, then reduce the temperature to 180°C and calculate the time as 25-30 minutes for any 500 g of meat + 25-30 minutes per piece (time depends on desired degree of doneness)

Option 2: at 130°C for 3 ½ to 5 hours until the inside temperature of the piece reaches 71°C, then remove from the oven, preheat it to a temperature of 230°C and return the meat to the oven for 10 minutes.

Pork doneness temperature is defined as 80-85°C for fully done meat and 75-80°C for medium done.

We reasoned this way: a ham with a layer of fat can be put in a hot oven, because the meat has a “protective layer.” A piece of a shoulder blade lying nearby met the same fate.

According to the first option, boiled pork was baked to a suitable internal temperature for 1 hour and 20 minutes, in other words, our theoretical calculation turned out to be actually accurate.
At a low temperature, the meat was baked to 71°C for only three hours (so it’s a small piece), and it was browned at the highest in less than 10 minutes.

We left the meat under the foil so that the heat was redistributed between the surface and the center, and later we cut any piece to check the result.

In the top photo is the ham: on the right - baked at low temperature (Option 2), on the left - according to option 1. The color of the meat varies, but both pieces remained juicy. The fat on the surface seemed to contribute to this.

The bottom photo shows a spatula, the placement of the pieces is the same. The blade that was baked at a low temperature came out juicier (option 2). This was completely predictable: at a low temperature, heat seeps into the meat more evenly and more slowly, as a result - the most juicy, not overdried, but at the same time fully cooked meat.

Pork boiled pork

Baked pork in a baking sleeve

It is something. I'm in complete ecstasy. I bring to your attention the most tender pork meat, which is incredibly simple to prepare, and you will need a minimum of utensils, because the oven will do everything for you! The meat will be 100% tender! I never thought that I could cook such juicy meat myself. Naturally, there are a huge number of baked pork recipes on our website, I looked through them and couldn’t find any!

Baked pork in honey sauce

This is such a successful version of baked meat that my husband only talks about it and asks me to create more. I think that says it all. The recipe for this dish was posted on the website in 2008 by the user Elena 110 under the title “Brazhenina in honey sauce” and illustrated by me as part of the “Coloring Books” campaign.

Boiled pork in Dromov style

In the glorious city of Odessa there is an excellent chef and pastry chef, he is also the host of a culinary program, he is just a good person - Andrey Dromov! This is how he cooks boiled pork in his own restaurant and for his own family! Our family really liked this option. The boiled pork comes out juicy, spicy and fragrant! Help yourself!

Baked pork in the microwave

Naturally, on Povarenka-ru you can find dozens of boiled pork recipes. But no one has yet suggested baking it using this method: without an oven and without foil. in the microwave! With minimal hassle and excellent results. No matter how unexpectedly the idea of baking meat in the microwave may sound, it is very easy (I think my boiled pork recipe is the easiest!), and the result will amuse you, I promise :) The advantage of this recipe is that it is very difficult to overcook or dry out the meat. No need to fuss with foil or baking sleeves. And absolutely, the baking process itself does not require any control :) Baked pork comes out warm and juicy, with a delicious fried crust, it is excellent both as a separate hot meat dish (with any side dish), and for tenderloin for breakfast or for sandwiches - cool . Thanks for this technology goes to my mother-in-law, she came up with this recipe, which I really wanted to share with you, dear cooks!

Boiled pork

I decorated my own Christmas table with delicious home-made boiled pork according to E. Kurlen’s recipe. Because the meat turned out delicious, I want to share the recipe with you, dear cooks. The production is very simple and will help out housewives who do not have an oven. The meat is easy to cut, does not crumble when cutting and comes out quite juicy. Its most important advantage is that it is completely natural!

Buzhenin in the microwave (Microwave radiation, ultra-high frequency radiation - electromagnetic radiation, including the decimeter, centimeter and millimeter range of radio waves)

Very tasty, spicy and fragrant boiled pork. An excellent candidate for factory-made sausages. Prepares quickly and without hassle. There is hardly a quicker recipe for making such juicy and tasty meat. Even a busy working lady can cook this meat in the morning before work. Make a sandwich for your child at school and serve it to your beloved spouse for lunch. This meat is excellent both hot and cold. Ready in 25 minutes. Help yourself!

Baked pork from the pulp of the shoulder blade

I really love this method of marinating meat and poultry, and when my husband brought a good piece of shoulder, then God himself commanded it, as they say!

Solemn traditional boiled pork

This recipe has been passed down from generation to generation in our family. As far as I can remember, not a single New Year could do without this beautiful meat on the table. The recipe is foolishly simple, but requires patience. But I can promise that for this patience you will be rewarded with the wonderful taste and smell of homemade boiled pork.

Pork pork in Polish

A somewhat unusual method of making boiled pork. Previously, I only cooked it in the oven, but not so long ago I found this method. The recipe is not frisky. The meat takes about 2 days to prepare, but it’s worth it! And also straight to the topic of the competition. The meat is first subjected to heat treatment, then to the refrigerator, then again to flame and again to ice (more precisely, cold)! I hope everyone enjoys it!

Buzhenina “My Variation”

My version of boiled pork. For us, this dish is not a ceremonial one, but an everyday one - as a partial replacement for sausage for breakfast. It always comes out juicy and very tasty.

Pork boiled pork . A dish for a holiday, it is also a good option for making a healthy, tasty, juicy and fragrant product for the whole family instead of store-bought sausages.

Buzhenina is prepared only from pork. Usually, pork ham or part of the flesh from a leg without skin is used to make the dish.

Pork ham can be prepared in a variety of ways. Step 1 - it is prepared for the upcoming production, marinated in sauces and marinades, stuffed, rubbed with herbs and spices. Any culinary recipe for such a dish gives its own advice on preparing meat for making this dish.

Step 2 - the cooked meat is cooked in the oven in a mold, in a “sleeve” or a duck pot, often in this case they use foil, you can also cook the meat in a saucepan, in a slow cooker, boil in a cauldron or saucepan.

To make marinade and spices for boiled pork, a variety of ingredients are used - garlic, salt, pepper, rosemary, bay leaf, basil, nutmeg, vinegar, wine, honey and so on.

The finished boiled pork is cut into slices and served warm or chilled, like a meat appetizer. Store boiled pork in the refrigerator, wrapped in paper or foil. It is not better to store the product for a very long time.

Baked pork can be used as a meat ingredient in main courses with side dishes, for example, mashed potatoes, boiled pasta, and porridge cooked in water.

Baked pork - how to cook truly juicy meat

It’s hard to find a person who would refuse juicy, attractive meat with its smell and appearance, baked with fragrant herbs and spices, unless this person is a vegetable eater, although even for them this will be a real test of conviction. Baked pork is a dish known in Rus' since ancient times, served both in everyday life and on a ceremonial table. How to learn to cook truly juicy and fragrant boiled pork - we reveal the secrets and subtleties of production.

STEPS OF COOKING BUZHENINA:

Rinse the meat with water and dry it;
Preparing meat - soaking, marinating, stuffing, stuffing or rubbing with spices;
Preparing for baking - the meat is laid out on a baking sheet or in a bowl, wrapped in foil or placed in a baking bag;
Specifically baking.

Let's talk about each of the steps separately.

PREPARING THE MEAT

There are quite a lot of options for preparing meat before its “reincarnation” into boiled pork - marinating, soaking, stuffing, stuffing and simply rubbing with spices and seasonings. You can marinate meat in beer, kvass or barbecue marinades - it all depends on your preferences. When soaking, a brine is prepared: 65 g of salt per 1 liter of water, and the meat is completely submerged in this brine. Then a cooled aromatic brine is added from 500 ml of water, boiled with black and aromatic pepper, herbs to taste and bay leaf. It is necessary to soak meat using classical technology for at least 5 days at a temperature of no more than +8 degrees.

The main aspect is that after soaking, the meat should become 30% heavier; if it is not heavy enough, you need to fill a syringe with the brine in which the meat was soaked and syringe it (if you don’t want to spend so many days on soaking, this can be done right away, but for some time the meat still has to marinate).

The science of stuffing is not complicated - just make cuts in the meat with a sharp narrow knife (not very common and not very rare) and insert chopped garlic, carrots, bay leaves into them, you can also sprinkle a little pepper and salt into these cuts.

You can rub the meat with a lot of seasonings, the main thing is that it is moderately and completely covered with them.

PREPARATION FOR BAKING

Usually boiled pork is baked without foil, but now it is believed that foil helps preserve juiciness, and the more layers there are, the better (usually 2-4 layers). The meat is laid out on the matte side of the foil, and the mirror side must be on top.

Another modern tool is a baking sleeve, in which the meat always comes out juicy, because... the juice remains inside the sleeve. To prevent the sleeve from tearing, there must be at least 20 cm of space left on each side.

Our forefathers baked boiled pork on a baking sheet or in a frying pan. If the meat is not wrapped in anything, then it is better to add water (1-1.5 cm) to the baking dish and pour the liquid over the piece of meat from time to time. You can also add water if the meat is cooked in foil - this will only make it better.

BAKE

The baking time for boiled pork depends on almost all factors - the type of meat, the age of the individual, the features of the oven, the size of the piece, etc. Usually this is not less than 1.5 and not more than 4 hours. Baking temperature 160-200 degrees. If meat is cooked in foil, it must be removed shortly before it is fully cooked so that the piece of meat is browned.

The readiness of boiled pork is checked as follows: pierce the meat - if a pale pink or gray broth comes out, it is ready; if it turns red, you should still keep the meat in the oven.

SECRETS OF COOKING BUZHENINA

If the meat is baked without foil or a sleeve, place it with the fattest part facing up.
When water boils out of a baking sheet or frying pan, add more water.
To prevent the meat from burning in a frying pan or baking tray, you can place it on wooden sticks so that it does not come into contact with the dishes.
After baking, the boiled pork should be kept in foil (if it was baked in it) for another 10 minutes - this will allow the meat to cook completely. Those. At first, the meat is baked in foil, later it is removed, it is browned, readiness is checked, if ready, the meat is again wrapped in foil and aged.
It is imperative to place the meat in a perfectly preheated oven, otherwise it may turn out dry.
Before baking, to prevent juice from escaping, the meat fibers can be “sealed” by frying the piece on all sides in a frying pan.

RECIPES OF HOME-MADE ROAM

Recipe for baked pork in the oven in Poltava style (in the sleeve)

Useful: 1-1.5 kg of pork neck, 300 g of lard, 1 head of garlic, 1 small carrot, ground dark pepper, salt.

How to cook boiled pork in your sleeve. Cut the carrots and garlic into cubes, make cuts in the meat with a sharp narrow knife, stuff, alternating garlic and carrots, over the entire surface of the piece, then rub with pepper and salt. Cut the lard into pieces about 2 mm wide, take a baking bag, put the meat, put the lard on top, cup the outside of the bag with your palm, turn it over, put the lard on the other side of the meat. Bake boiled pork in the sleeve in an oven preheated to 160 degrees for 3 hours, before serving, remove all fat from the meat.

HOMEMADE CALMED COLD IN FOIL

Useful: 500-700 g pork neck, peppercorns, cloves, garlic, bay leaf, dark ground pepper, salt.

Making boiled pork in foil. Wash the meat, dry it, make cuts with a sharp narrow knife over the entire surface, sprinkle pepper and salt into each, add a peppercorn, a clove of garlic, and a piece of bay leaf. Place the meat on foil, wrap tightly, place in a frying pan, pour 1 cm of water into it. Place the meat in the frying pan in the oven, preheated to a temperature below average, bake for 1-1.5 hours, adding water if it has boiled away.

CALMED COOK IN A MULTICOOKER

Useful: 1 kg pork neck, 4-5 cloves of garlic, 1.5 tbsp. vegetable oil, ½ tsp. dark ground pepper, turmeric, paprika, grain mustard, ¼ tsp. ground chili.

How to cook homemade boiled pork in a slow cooker. Create a brine by adding 2 tbsp to any 1 liter of water. salt, wash the meat and pour brine, put it in the refrigerator for 2 days, remove it, dry it. Mix all the spices, adding garlic and vegetable oil passed through a press, grate the meat, put it in a plastic bag, put it in the cold for marinating for 4-5 hours. Grease the multicooker bowl with oil, put the meat in, set the “Stew” mode, bake the meat for 1.5 hours for any 1 kg of meat, then wrap it in foil and let it cool. To get a golden brown crust, before stewing, fry the meat for 15 minutes on each side on the “Baking” setting.

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