Baked boiled pork in foil in the oven and more: 7 delicious homemade recipes

Baked boiled pork in foil in the oven and more: 7 delicious homemade recipes

Prepare baked boiled pork in foil - a good option for both an appetizer and a main dish. Use the recipe you like with a photo, calculation of calorie content, number of servings, time spent and the ability to change the composition. Read more...

1. Main
2. Best selections
3. Using kitchen utensils
4. Foil in the oven
5. Baked pork in foil

• In the oven
• Dishes with garlic
• Pork
• Snacks
• Meat and meat products
• Meat in the oven
• Pork in the oven
• 2nd hot dishes
• Ceremonial table
• Diets (Diet is a set of rules for human consumption of food) recipes for weight loss
• Homemade boiled pork
• Pork baked in foil in the oven
• Cool snacks
• Pork boiled pork
• Baked meat in foil
• 2nd pork
• Frying
• 2nd of meat
• Recipes without butter and margarine
• Meat snacks

BAKED ROCKED MEAT IN FOIL IN THE OVEN is the most delicate dietary meat dish.

Read remarkable unique and traditional recipes for boiled pork in foil on 1000.menu. The most delicious ordinary Russian dish in different variations of preparation and seasonings included.

For dishes prepared from pork and beef, it is advisable to use the hip part, and for poultry dishes - fillet. Before production, it must be washed and dried.

The 5 most commonly used ingredients in baked pork recipes in foil:

An easy cooking option for beginners:
1. Coat the meat with a mixture of salt and selected seasonings.
2. Set aside to marinate.
3. Create small holes in the meat with a sharp knife and insert the previously chopped garlic and carrots into them.
4. Wrap tightly in foil.
5. Place in a wide but shallow baking dish.
6. Bake.

5 of the lowest calorie recipes for boiled pork in foil:

Tips for young housewives:
• You can find the approximate baking time using the formula: 1 kg = 1 hour of baking.
• It is advisable to use fresh meat that has not been frozen.
Otherwise it may turn out a little dry. • The more carrots there are in a dish, the more interesting the taste will be.

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 an unsurpassed piece of shoulder blade, 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.

Housewives who know how to cook delicious boiled pork enjoy great love from their male relatives and friends. By the way, this dish is mentioned in “Domostroy”, which means that it was known and popular in the 15th century. Nowadays, it is often served on a festive table as a “highlight of the program”, as well as a cold appetizer, as part of various salads, or as an addition to sandwiches.

To cook good boiled pork, you need to know some secrets that make the meat truly juicy and fragrant. We will tell you about these secrets and hope that our advice will help even novice cooks cope with this unusual task.

Usually boiled pork is prepared from pork, less often from lamb or bear meat.

STEPS OF COOKING BUZHENINA:

1. Rinse the meat with water and dry it;
2. Preparing meat - soaking, marinating, stuffing, stuffing or rubbing with spices;
3. 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;
4. 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 immersed one hundred percent 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 covered with them moderately and one hundred percent.

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.

Did you like the article? Subscribe to the channel to stay up to date with the most exciting materials

Baked pork in the oven in foil - recipes for very tasty homemade boiled pork

Now let's prepare an excellent meat appetizer - boiled pork. My pages have already told you how to cook this dish in the oven. And now several recipes for juicy meat in the oven, in foil.

This method of baking allows you to get very juicy, fragrant meat, which is very tasty when hot, and will also be an excellent snack when cool. Sandwiches for breakfast, additions to salads, excellent tenderloin - this is not a complete list of all the goodies.

We choose a good piece of pork, preferably the neck, ideally if it is fresh meat.

How to cook boiled pork in foil in the oven from pork at home

To achieve an inimitable taste and juiciness, it is worth paying a lot of attention to the marinating process. To do this, it is best to prepare a set of spices that you prefer, including garlic cloves. Spicy lovers can also season it with reddish hot pepper.

A piece of pork rolled in a fragrant consistency is left to saturate in the refrigerator for 3 to 12 hours. And then they choose a successful oven baking method.

Ingredients:

• Roast pork – 0.6 kg.
• Garlic clove – 5 pcs.
• Sunflower oil – 2 tbsp. l.
• Spices – 1 tbsp. l.
• Salt - to taste.

Manufacturing:

Cut the peeled garlic cloves into oblong slices. You can use quarters or halves - whatever is more convenient for you.

Pierce the washed and dried meat in several places, and insert pieces of garlic into the holes. It will be good if the pork has a small layer of fat, which will melt during baking and give it juiciness.

In a small bowl or mug, combine the oil with spices and shake until smooth.

Usually dark and reddish peppers, chili, coriander and suneli hops are used.

Coat a piece of pork with the resulting aromatic substance. It is better that it be one hundred percent covered with the consistency given to us.

It is best to wrap the prepared product in foil or send it to steep in the refrigerator in a closed container. If you are really impatient, then after 3 hours you can proceed to the next step, but the standard marinating should be 12 hours.

Preheat the oven to 200 degrees and place the meat in it either in foil or in a closed baking dish for 100 minutes. 20 minutes before it’s ready, you can unwrap the package or remove the lid and the top will be covered with a tender crust.

I advise you not to open the oven after the indicated time, but to leave our dish to cool for several hours - this will allow it to simmer until fully cooked and maintain its elasticity.

After 4-7 hours, open the door and take out the mold. Remove the accumulated juice and transfer the boiled pork to a dry dish. Give it a little to dry and you can cut it into pieces for serving.

Recipe for homemade boiled pork cooked in the oven in foil with mustard

Thanks to the foil, additional enveloping heat is created, which allows the pork to cook moderately. Also, at the end of cooking, you don’t even need to unroll this coating - the golden brown crust will be baked right under it.

Ingredients:

• Pork balyk – 1 kg.
• Head of garlic – 1 pc.
• Spicy dry mustard - 1 tbsp. l.
• Dried basil - 1 tsp.
• Ground reddish and dark pepper – 0.5 tsp each.
• Salt – 1.5 tsp. (or to taste).

Manufacturing:

Balyk needs to be cooked. To do this, you first need to wash it with running water and then dry it. You can create this with cardboard towels. The main thing is that the surface is not moistened.

Peel the head of garlic and cut the cloves, depending on size, into slices of similar thickness. Combine with spices and salt so that the garlic cloves are well coated in the resulting fragrant consistency.

Gently prick the pork over the entire surface with a knife, and insert the crumbled garlic cloves into the resulting holes.

Roll the meat in the remaining spices and let them soak in a sealed container in the refrigerator for about 12 hours.

Line a baking dish with a piece of foil, trying to put more of it so that the edges hang over the sides. Place marinated boiled pork in the center. Cover the top with a small piece of foil and connect the edges to the bottom so that there is no open space in the tucks. It seems like a vacuum has been created.

Bake for 1.5 hours at 180 degrees. Reduce by 20 degrees and simmer for another 25 minutes. Turn off the oven and leave it to cool for a couple of hours. Remove the finished dish from the heated juice and place it on a beautiful dish.

If you plan to store it in the refrigerator, it is better to wrap the boiled pork in an unstained sheet of foil or parchment.

Very tasty homemade boiled pork with French mustard and nutmeg

It’s not for nothing that the French love to add “their” mustard to all meat dishes. This granular seasoning imparts a unique smell and a slightly noticeable bitterness, which whets the appetite of even a well-fed person.

Ingredients:

• Pork – 0.7 kg.
• Grainy French mustard - 3 tbsp. l.
• Butter - 2 tbsp. l.
• Nutmeg – ½ tsp.
• Salt, dark pepper - to taste.

Manufacturing:

As a standard, it is best to use pork neck pulp, then you will get a very tender and tasty dish. Wash it, dry it and make cuts along the bias up to 2 cm deep.

Now let's make the marinade. In a bowl, combine melted warm butter with all the spices, stir until smooth.

Place the prepared neck on a sheet of foil and coat it completely with a creamy consistency with mustard splashes. Wrap loosely and place in the refrigerator for an hour.

Preheat the oven to 180 degrees and send the marinated meat into it directly in foil. To prevent the juice from escaping, it is best to place the seam on top and place it directly in a shiny package on a baking sheet. Simmer for at least an hour. Later remove from foil and cut into pieces and serve with side dish.

Video recipe - Solemn boiled pork in foil, in the oven, you'll lick your fingers

These are simple, not complicated recipes. True, it takes a certain amount of time, but you must agree - it’s worth it.