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 enough 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.

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:

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.

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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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.

Another cut that can be used for baking is the shoulder blade.

For the experiment, we purchased four pieces of chilled boneless pork.
They were vacuum packed and weighed approximately a kilogram. Two were labeled “ham,” the other two were labeled “shoulder.” As you can see in the photo, pieces of meat with similar names looked completely different.
One piece of ham is moderately covered with a thin layer of fat, the second is completely free of fat and two colors of meat are clearly distinguishable in it.
The shoulder blade pieces are the most uniform in color, but, unfortunately, they cannot be called small-sized. The most “torn” piece even had to be tied with twine.

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.

A summary of our experience with various temperature conditions for making boiled pork is as follows:

Meat protected by a layer of fat will turn out juicy when baked at high temperatures, provided the timing is correct.
Meat that does not have enough fat and connective tissue will turn out juicier and softer if low-temperature processing is applied to it.
But it takes time. In any case, do not forget to salt the meat in time using any of the methods we have proposed and do not bother with electric temperature indicators: they will help to impartially assess the condition of the meat and not overdry it.

Baked pork - 6 recipes for boiled pork at home

Baked pork is usually considered a delicacy and is served most often on holidays. But what’s to stop us from cooking homemade boiled pork without any reason? For example, I have already mastered several recipes and constantly pamper my family with the most delicious meat.

Baked pork can be prepared for the New Year's table. She will be quite to the point. You can find out about the variations of hot dishes for the New Year 2020 here. The choice of recipes is large and you will certainly find something)))

Baked pork can be made from chicken, beef or lamb. But I like regular pork better. To make the appetizer tasty, you need to know some of the subtleties of choosing meat.

The hindquarters, ham, neck or breastbone are perfect.
A good boiled pork can be made from pork loin. It is warm and not very greasy. A thin layer of fat won't hurt.
It is necessary to choose a whole piece weighing 2 - 2.5 kg.
The meat does not have to be steamed. It must ripen, otherwise the boiled pork will turn out tasteless. As an exception, you can use defrosted meat.

You can use any spices to rub meat. And you shouldn’t save, since the meat will take exactly as many spices as necessary and not an ounce more.

Baked pork at home

Baked pork, as I already said, can be prepared at home. It will be a good decoration for a festive table. With all this, it is very tasty and has already cooled down. And during the day you will have a great time eating sandwiches.

You will need:

pork – 1 kg;
water – 1 liter;
garlic – 5 cloves;
laurel;
salt – 2 level tablespoons;
dark peppercorns – 1 tsp;
aromatic peppercorns – 1 tsp;
oregano – 1 tsp;
basil – 1 tsp.

Manufacturing:

Prepare the marinade. To do this, add salt, garlic and herbs to the water. Place the meat in it and put it in the refrigerator for a day.
When the time is up, drain the brine and dry the meat. We make punctures in it, into which we place pieces of garlic.
Wrap the pork in several layers of foil. To keep the piece in shape and not fall apart, tie it with twine or strong threads. They must be removed after the boiled pork has cooled down a little.
The duration of baking depends on the weight of the piece. On average, this takes 1.5 – 3 hours. The oven temperature is between 160 – 180 °C.

To prevent boiled pork from falling into pieces when cutting, press down the meat with at least some weight while it cools.

Meat baked in foil - a regular recipe

The following recipe is boiled pork in onion marinade. It is perfectly suitable for sealing huge pieces of meat.

Ingredients:

piece of meat – 2 kg;
garlic - head;
onion - head;
mustard (dry) – ½ tsp;
spices.

Manufacturing:

Peel the garlic and cut it into pieces, which we roll in a mixture of salt and pepper. Pass the onion through a grinder to make a paste and mix it with mustard.
We take the meat and, using a knife, make deep cuts in it, into which we place the cooked pieces of garlic. Later, coat the piece with onion-mustard sauce and put it in the refrigerator for several hours. During this period of time, the meat will marinate perfectly.
Later we wrap it in several layers of food foil and put it in the oven for 2 hours at 180°C. 10 minutes before cooking, open the foil so that the meat is perfectly browned.

Cooking boiled pork in brine

For this recipe, buy boneless meat - ham, neck or butt. Spices can be anything you want - focus on your preferences.

Ingredients:

pork - 800 g piece;
spices; garlic – 1 tsp;
water – 1.5 liters;
salt – 2 tbsp;
laurel;
Provençal herbs.

Manufacturing:

Place Provençal herbs and bay leaves in the water. Bring to a boil and let cool until lukewarm.
Place the meat in it so that it is completely covered with brine. Leave it like this overnight (that is, in the dark) .
In the morning, dry the meat with a towel and rub with spices. Wrap it in several layers of foil and put it in the oven for 1.5 hours. Cooking temperature 200 °C.

If you plan to serve boiled pork as a cool appetizer, then let it cool directly in the foil.

Making boiled pork in the oven - a ceremonial recipe

Let's make a small change to the traditional boiled pork recipe and get a truly festive dish.

Ingredients:

neck – 1.2 kg;
pineapple rings;
banana;
snow-white wine (semi-dry) – 50 ml;
salt and dark ground pepper;
oregano – 1 tsp.

Manufacturing:

Wash and dry the meat. Cut it like an accordion: the thickness of the piece is 1 cm. Salt and pepper the meat, coating the internal cuts as well. Just don’t be too zealous so as not to spoil the taste. Sprinkle oregano on top of the meat. Wrap the prepared piece in film and leave for 3 – 4 hours to marinate.
Cover the bottom of the baking sheet with foil and place the meat on it. Place a banana ring and a piece of pineapple in each cut. Pour wine over everything on top.
We pack the meat in foil and put it in the oven for 1.1 - 1.2 hours. Later we open the foil and leave it in this form so that it browns. Beforehand, pour the pineapple juice over the slice.

Homemade pork roast cooked in a roasting pan

The next method for making boiled pork at home is to use a baking sleeve. The preparation of meat is traditional, as if you were cooking it in the oven. Baked pork in the sleeve comes out juicy, tender and indescribably delicious.

Ingredients:

pork neck – 1.5-2 kg;
bay leaf – 6 pcs.;
garlic – 6 cloves;
salt – 1 tbsp. l.;
ground pepper – 1 tsp.

Manufacturing method:

Crumble the bay leaf with your hands. Mix salt, pepper and pressed garlic. Mash all the ingredients with a spoon as thoroughly as possible.
Make deep punctures in the meat and fill with any prepared consistency. 25 punctures are completely enough.
Place the cooked pork in a baking sleeve and tie the edges, having previously removed all the air from the tube.
Cook meat at 220°C. At the very end, so that the meat is perfectly baked and crusty, cut the bag.

Pork roast in mustard, baked in the oven

Mustard is often used in the meat production process. It perfectly emphasizes its taste, adding an unusual sourish-spicy note. Pork with mustard baked in the oven turns out very tasty.

Ingredients:

pork fillet – 1 kg;
garlic – 5-7 cloves;
mustard – 3 tbsp. l.;
salt pepper.

Manufacturing method:

Peel the garlic and cut into pieces. Make punctures in the surface of the meat with a knife and place a garlic clove in each.
Pepper and salt the pork. Later, coat it with mustard. Place the meat in the refrigerator for several hours.
Then wrap the pork pulp in several layers of foil and cook in the oven for 1.5 hours at 200 °C.

10 minutes before the end of time, open the foil. Pour the juices over the surface of the meat. Before serving, cool the pork, cut into portions and serve.