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. Not a bad 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 at home - recipe with photo

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 later that they switched to the most common option, which at the moment is also disproportionately the most accessible. Properly baked meat should be very juicy and not dry or hard. It is believed that this depends on the marinade or spices. And I will say no. Most often, boiled pork requires only 2 spices - garlic and dark pepper and no marinade, especially a watery one. 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. But 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

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 is still better to put the neck in the first space. There is enough of everything in this part of the carcass - both meat and fat. The meat is not dense and usually comes out soft.
Now let's get back to spices and marinades. There are recipes where, during production, 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 all the beauty of juicy pork, from time to time just freshly ground dark pepper and garlic are enough.
The most important point that I have already mentioned is temperature. At the same time, it’s 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 temperature indicator with a probe on a long wire. In fact, it is not cheap, it is available in almost all online stores, and in Ikea. What is it for? I will not go into theory and write about protein folding, etc. Take my word for it: the difference between 2 pieces of boiled pork, one of which was baked in time, and the second in temperature, is enormous. I felt this when my temperature gauge became capricious, and the meat was already in the oven and there was absolutely no time to do repairs. So, if you stick the probe into the center of the piece, wait for the temperature to reach 77°C-80°C and remove the meat from the oven, we will get truly tender meat dripping with juice.
How long should you bake boiled pork if you do it without a temperature indicator? Cooking time for a 1 kilogram neck 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 comes out. Transparent - ready, pinkish - not yet.
Now foil or a sleeve (bag) for baking. Not important. They work identically. Foil is the oldest and most common material.

Homemade boiled pork, very, very tasty and juicy

pork neck – 1-1.2 kg;
salt – 2 tbsp;
dark ground pepper – 1/4 tsp;
reddish ground pepper – 1 tbsp;
garlic - 1 head.

We clean a piece of the neck from films and veins. Wash and dry with cardboard towels. Then we make holes in it with a narrow sharp knife.
Separate the garlic into cloves and cut into several pieces. We pass two cloves through a press.
Place the pieces into the holes made.
Rub with chopped garlic.
Sprinkle with salt and rub it well into the meat. From the outside it looks like a massage.
Repeat the massage with pepper.
Wrap the meat in film and put it in the refrigerator for 1, or preferably 2 days.
Before baking, take out the meat, remove the film and wrap it in two layers of foil.
Heat the oven to 200°C. If you use a temperature gauge, insert the probe into the piece so that it reaches the middle of the depth of 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, using time, then note 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.

The finished boiled pork can be served on a festive table as a hot dish with any suitable side dish, or you can cool it and make sandwiches with it. Once it has cooled down well, especially the next day, it will thicken and you can cut it into the thinnest slices.

Baked pork in a slow cooker in a sleeve

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

Peel the garlic and squeeze it through a press.
Add mayonnaise to the garlic. Mix.
Wash a piece of pork, dry it with a cardboard towel, add salt and pepper. Crumble the bay leaf and lay it on the pork.
Then coat the meat well with a mixture of mayonnaise and garlic. We tie the piece tightly with thread, trying to give it the most correct shape.
Place it in a baking sleeve, tie the sleeve on both sides, and place it in the multicooker bowl.
Cook boiled pork in a slow cooker for 1 hour 30 minutes on the “Baking” mode. When 45 minutes have passed, be sure to turn the meat over to the other side.

You 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’ve done it once, you’ll definitely be cooking it again.

Save recipe in “Cookbook” 2

Baked pork in foil in the oven

Ingredients

Pork (balyk) – 1 kg

Garlic – 1 head

Ground red pepper – 0.5 tsp.

Ground black pepper – 0.5 tsp.

Spicy mustard – 1 tbsp.

249 kcal
2 hours
2 hours

Photo of the finished dish

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Step-by-step recipe with photos

Savory boiled pork can be prepared at home by baking the meat in foil in the oven. The process of making boiled pork is simple, but takes time. This usually takes a couple of days. First, the meat is stuffed with garlic and rubbed with spices, and marinated in a container for at least 12 hours. Then it is baked, and after that it rests in the refrigerator for another day. If these rules are followed, boiled pork comes out very tender, but dense, and does not break or crumble when cut. You can eat this boiled pork as a cool snack, or prepare sandwiches and salads with it.

Baked pork in foil: traditional step-by-step recipe with photos

You can cook tasty boiled pork in the oven in foil according to the traditional recipe. For baked pork to turn out tender, it must be marinated overnight (that is, in the dark) , and the next day kept in the oven at a certain temperature for about 3 hours. The manufacturing process is easy but long. The pork boiled meat comes out tasty and warm. It can be used not only for making sandwiches, but also as a hot dish.

Ingredients needed

For an 800 g piece of pork you will need:

3 cloves of garlic;
2 tsp salt;
ground dark pepper to taste;
1-2 tsp. paprika (seasoning).

On average, you should prepare 0.5-1 teaspoon of pepper, but for those who like it spicier, you can take more pepper.

Baked pork in foil: step-by-step recipe, photo

Before marinating, the meat should be rinsed under running water and slightly dried. While the water is draining from the pork, chop the garlic and mix salt and pepper in one plate.

First rub the pork with a mixture of salt and pepper, then with garlic and cover with film. In this form, our future boiled pork must lie in the refrigerator overnight (that is, in the dark) . You can marinate it less, but then the meat will not be as tender and fragrant.

The next day (or a few hours later) turn on the oven at 250 degrees, take the meat out of the refrigerator and rub it with paprika.

Place foil and parchment paper on a baking sheet or heatproof dish. We first wrap the pork in paper and then in foil.

We keep the meat in the oven at a temperature of 250 degrees for 20 minutes. Then lower the temperature to 200 degrees and bake for 1 hour. After an hour, we turn off the oven, but we don’t take out the boiled pork, but keep it in the oven for an hour and a half. This is the baking time for pork weighing about 1 kg. If you bake a ham or other part of pork weighing approximately 3 kg, keep it at a temperature of 250C for 1 hour, and at 200C for 2 hours. Then the meat must cool down in the oven for about another hour and a half.

That's all the secrets of making boiled pork according to a traditional recipe. Bon appetit!