How to bake underlings in the oven: the best recipes

Podcherevok is a versatile product from which you can prepare an exciting dish. Rolls made from it are completely capable of replacing the sausage on a festive table. In our article, we want to talk about how you can prepare an undercut baked in the oven. The best recipes will fill up the cookbooks of housewives, since almost everyone simply does not know what can be prepared from such a delicious product.

Podcherevok baked with herbs and garlic: ingredients

Podcherevok baked in the oven is a tasty dish worthy of being on our daily menu. The product can be prepared using various methods. The recipe containing garlic and herbs is especially popular among housewives. To prepare the dish we will need the following products:

A kilogram of pork belly.
A large head of garlic.
Dried thyme and basil - one teaspoon each.
Ground pepper – 1.5 tsp.
Salt.
Ground sweet paprika – ½ tsp.
A few bay leaves.
Container with lid.
Foil for baking.

Making undercut with garlic and herbs

Baking underlings in the oven is a feasible task even for an inexperienced cook. Before starting production, the meat product must be thoroughly washed in warm water, paying close attention to the skin. There shouldn't be any grass left on it. After this, wipe the undercuts dry and prepare a mixture of spices (thyme, paprika, basil and dark pepper). By the way, the composition and amount of spices can be changed at your discretion.

Cut large cloves of garlic lengthwise into several pieces and mix with spices. In the undercut, carefully make cuts into which we insert pieces of garlic. In this way we stuff all the meat, and rub it with spices and salt on top. We transfer the undercuts into a container, close it tightly with a lid and put it in the refrigerator for several hours. After time has passed, we take out the meat and wrap it in foil for baking, adding a bay leaf. The edges of the foil must be carefully folded so that the liquid does not leak out. Now all that remains is to bake the undercut in the oven at 180 degrees. The manufacturing process takes approximately one and a half hours. The finished dish can be left to steep with the oven turned off for another 20 minutes. Next, cut the meat into thin slices and serve it with any side dish or as an independent snack. Podcherevok baked in foil in the oven comes out indescribably tasty and tender.

Boiled underlings: ingredients

We would like to offer another recipe for oven-baked undercherevka. Its highlight is that the meat must be boiled in advance. To make such a dish we will need:

Pork chop – 0.7 kg.
Soy sauce – 2 tablespoons.
Bay leaf.
Dark pepper (peas).
Onion peel.
Ground pepper.
Three cloves of garlic.
One onion.
One carrot.

Crafting recipe

How to deliciously cook underlings baked in the oven? There are quite a lot of recipes, and they are all partially similar. The difference lies in the use of different spices and additives that give the dishes new flavor colors.

This recipe for making meat, as we have already mentioned, involves pre-boiling it. We thoroughly wash the meat and place it in a saucepan. Next we proceed to processing the onion peels. It also needs to be thoroughly washed and sent to the meat. Pour enough water into the pan so that it half covers the undercuts. Add the peeled onion and carrots, peppercorns, salt and bay leaf.

Place the pan on the stove and bring its contents to a boil. It is necessary to keep in mind that we cook one part of the meat for 20 minutes, and then turn it over and let the other half boil. Cook the meat over low heat.

After this, we take out the undercut, peel it and place it on food foil. Rub the meat with crushed garlic and ground pepper, add bay leaf, pour soy sauce on top. Now we wrap the foil with the underline into foil in the form of candy. Preheat the stove to 180 degrees in advance.

Transfer the meat to a heat-resistant form and bake the undercut in the oven. The time it takes to make it depends on the thickness. On average, the dish is baked for approximately one and a half hours.

Pickled undercut

The pickled undercut is very tasty. To make it we will need:

Liter of water.
5 tablespoons of salt.
Bay leaf.
Two handfuls of onion peels.
The pepper is dark and aromatic.

This type of underlining is called Ukrainian. To make it you will need brine. It is done quite simply. Wash the onion peels in water. Pour water into the pan; there should be enough water to cover the piece of meat one hundred percent. Place the dishes on the fire and bring the contents to a boil. We put the undercuts into the pan only after the water has boiled and cook for 20 minutes. The meat should be cooked over low heat.

After time has passed, turn off the gas and let the undercut cool directly in the brine. Then we take it out, stuff it with garlic and rub it with paprika, aromatic and black pepper, adding a bay leaf. Now wrap the meat in foil and bake the undercut in the oven for an hour. Then turn off the heat and let the dish finish in a closed cabinet. After this, we take out the finished meat and put it in the freezer for storage until the next time.

Podcherevka roll

To make a roll from undercut in the oven we will need:

Pork chop – 2 kg.
Bulgarian sweet pepper – 2-3 pcs.
Garlic – 3 cloves.
Ground bay leaf.
Parsley (fresh).
Spices to taste.
Cumin – ½ tsp.
Mixture of various peppers - one tsp.
Salt.

The preparation of the dish should begin with painstaking washing of the undercut. After this procedure, we soak it overnight (that is, in the dark) in cool brine. In the morning, dry the meat with napkins and rub with a mixture of peppers, bay leaves, cumin and other spices.

Roll from undercherevka in the sleeve

The undercherevka roll bakes perfectly in the sleeve. With all this, the dish comes out indescribably juicy and tender. To make it we will need:

Kilogram underline.
A tablespoon of salt.
Four cloves of garlic.
Pepper mixture – 2 tsp.

To make a roll, you should choose a not very thick undercut, which can be rolled up later. Carefully wash the meat and dry it with cardboard towels.

We pass the garlic through a press and rub the undercuts with it on all sides. Next, salt and pepper it, adding your favorite spices and seasonings to taste. Housewives quite often love to use Provençal herbs; they are incredibly good for such a dish. Next, roll the meat very tightly into a roll and tie it well with thread. We place the undercut in the sleeve and tie its edges tightly. Place the roll in the oven to bake. At a temperature of 220 degrees, the dish is prepared for approximately 30 minutes, after which the temperature must be lowered to 150 degrees and baked for about another hour.

Take the finished roll out of the sleeve and let it cool.

Roll with prunes from undercherevka

To prepare the dish you will need:

A kilogram of pork chop.
One carrot.
100 grams of prunes.
Mustard – 10 g.
A teaspoon of pepper consistency.
Nutmeg.
A teaspoon of paprika.
5 cloves of garlic.
Salt.
Coriander.

We carefully wash the undercuts, paying special attention to the skin. Dry the meat with cardboard napkins. Prepare the prunes by pouring boiling water over them. We pass the garlic through a press, after which we rub the meat with it, adding all the herbs, salt and spices.

Finely chop the carrots and prunes and mix. We apply the resulting filling to the meat, after which we roll it into a tight roll and tie it with threads. We wrap the undercuts in foil and bake them in the oven. Manufacturing at 200 degrees takes about an hour. Serve the finished dish by cutting the meat into thin pieces.

Instead of an afterword

You can prepare beautiful meat dishes from the undercut. Using a variety of recipes, you can choose the option you like best. Baked rolls with entrails are especially good. Such a dish can become a decoration for a festive table. To make undercuts, you can use not only various spices and herbs, but also entrails.

Mushrooms, herbs, cheese, prunes, dried apricots and almost all other products are perfectly mixed with meat, so you always have the opportunity to experiment and get new flavors. We hope that our recipes will help you master the production of new dishes. As you can see, baking underlings in the oven is quite simple.

Podcherevok in the oven: the most delicious recipe with photos!

On the eve of the New Year and Christmas holidays, I would like to share with you one of my favorite recipes for making a roll from undercut. The whole secret of my recipe lies in the preparatory marinating of the cherries, which is why the finished appetizer comes out very tender and fragrant.

In addition, this appetizer looks very good on a plate of meat tenderloin along with bacon, ham and other delicacies. In addition to undercooking in the oven, you can cook boiled pork and lard in the oven using the recipe below.

Also, homemade undercut baked in the oven is a good candidate for store-bought sausage and smoked meats, and even despite the high calorie content of this snack for us, this is not a reason to give up this most delicately fragrant baked lard with layers of meat.

I hope my photos will tell you more about this delicious snack for us.

Ingredients:

Undercuts 1 kg.
Onions 200-300 gr.
Favorite spices 3-4 tsp.
Garlic 3-4 cloves
Mustard beans or other 2 tsp.
Bay leaf 2-3 pcs.
Salt to taste
Sugar 2 tsp.

Manufacturing:

Wash the undercuts and wipe them dry with a cardboard napkin.

Cut the onion into large half rings and pour into a bowl where the onion will be marinated.

Add sugar and salt to the onion to taste. To begin with, try the pork chop that you purchased to taste; almost always, it is sold slightly salted, so when making a marinade with salt, it is important not to overdo it.

Now we knead the onion with salt and sugar with our hands so that it releases as much juice as possible.

Add all the spices and mustard to the mashed onion. Mix thoroughly.

And we transfer a piece of the underbelly into our marinade. Distribute the marinade moderately throughout the piece. Cover with a lid and place in the refrigerator for at least 12 hours.

After the designated time, we can begin making the undercut in the oven.

We take out a piece of lard from the marinade, carefully remove all the remnants of onion and garlic - they have already done their job.

We roll the undercut into a roll if you come across a long piece. Next, we tie the roll with a thread, as tightly as possible, so that when finished, the lard comes out juicy, and as little juice as possible flows out of it. If you don’t create this, the output will be crackling.

How to quickly and deliciously bake underlings in the oven

There are quite a few ways to make undercuts in the oven. However, any recipe comes down to the same result - a perfectly delicious dish that looks perfect on a formal and everyday table in the form of a tenderloin.

Ingredients	Quantity
Lard (underline) –	1 kg
Garlic -	4 cloves
Bay leaves –	4 things.
Dark pepper –	0.5 tsp.
Flavored pepper -	0.5 tsp.
Coriander –	0.5 tsp.
Paprika –	0.5 tsp.
Khmeli-suneli -	0.5 tsp.
Salt -	2 tsp.
Production time: 160 minutes	Calorie content per 100 g: 620 Kcal

This truly Ukrainian appetizer will please any guest at your home. Moreover, it is a very delicious alternative to store-bought sausage.

How to bake underlings in the oven:

Process the underlining. Wash, clean and dry;
Peel the garlic and cut into very small pieces or use garlic;
Divide the bay leaf into the smallest pieces;
In a separate bowl, mix all the spices and salt. It's bound to turn out to be a mush. It is better to use freshly ground spices;
Apply the resulting mixture to the lard. Distribute and rub in well;
Prepare a piece of foil. The size of the foil should allow you to wrap the lard in two layers;
Place the undercut skin side down and wrap in foil;
Place the purchased envelope on a baking sheet;
The skin must be at the bottom;
Production time depends on the selected piece, more precisely on its structure, age and thickness;
Bake at 200 degrees for 1 hour;
After the time has passed, unfold the foil and slightly reduce the heat (to 180 degrees);
Continue cooking for half an hour;
Cool the purchased dish and then transfer it to the refrigerator;
When completely cool, cut and serve.

Baked underchervek in foil

This dish goes well with virtually any side dish. It also makes tasty and filling sandwiches that you can take to work or for a picnic for lunch.

Undercuts – 1 kg;
Garlic – 5 cloves;
Basil – 1 tsp;
Thyme - 1 tsp;
Dark pepper – 1.5 tsp;
Paprika – 0.5 tsp;
Salt - to taste;
Bay leaves – 2 pcs.

Time spent: 120 minutes.

Calorie content: 598 kcal.

How to deliciously bake underlings in the oven in foil:

Wash a piece of lard;
Peel the skin with a knife, it should become the 1st color;
Dry, for this it is better to use napkins;
Mix all the spices except bay leaf and garlic in a separate plate;
Cut the garlic into slices and roll in spices;
Use a knife to moderately make holes in the undercut;
Place garlic slices into the acquired holes;
Rub the mixture of spices and salt over the entire piece of lard;
You don’t just need to roll it in, but also rub it in well;
To improve the taste, the undercuts can be placed in the refrigerator for several hours;
If you don’t have free time, then put the bay leaf on a piece, wrap it in foil and place it in the oven;
It is better to grind the bay leaf into powder, or at least chop it;
Place the envelope in the oven;
Preheat to 180 degrees;
Bake for one and a half hours;
After the required time has passed, cut the foil and leave it in the oven for another hour;
Cool and serve. When cool, the taste of the dish is better.

Podcherevok baked with potatoes in the oven in a sleeve

Podcherevok itself is a very tasty appetizer, but along with lard you can also prepare a side dish - potatoes. Such potatoes come out very juicy, fragrant and tender.

Required ingredients for the dish:

Undercuts – 400 g;
Potatoes – 4 pcs.;
Salt - to taste;
Seasoning for meat - to taste;
Vegetable oil – 2 tbsp. l..

Time spent: 140 minutes.

Calorie content: 540 kcal.

Peel the potatoes and cut into pieces;
Combine it with potato spices and salt;
Mix well;
Wash and dry the lard;
Combine all the spices separately and rub the lard with them;
Leave to marinate for half an hour;
Cut off the required amount of sleeve and tie on one side;
Place the potatoes in it and distribute sparingly;
Place lard on top and tie the other side of the sleeve;
Place in a preheated oven;
Bring the temperature to 180 degrees;
Bake for an hour. Afterwards, cut the sleeve and leave to bake for 10 minutes;
The dish is served cold or hot.

Read our article on how to prepare delicious chicken fillet rolls in bacon.

Take note of the recipe for carp marinade on the grill.

How to cook chicken fillet in sour cream - the meat will turn out even juicier if you follow our advice.

Podcherevka roll

From time to time, ordinary dishes just get boring and seem completely ordinary, and beloved at the same time. In such a situation, imagination will help out. After all, everyone’s favorite undercuts can be changed, the presentation can be created more interesting, but the taste will not change at all.

Podcherevka baked in the oven according to grandma's recipe

Hello, dear readers. I was now putting things in order in my own laptop, and came across a folder with photos. As soon as I opened it, memoirs flooded in. Then my father-in-law came to us, and I usually treated him to various delicacies. One day, over a glass of tea, he remembered that his grandmother cooked very deliciously baked undercuts in the oven.

Moreover, this was, on the one hand, a very ordinary recipe, and on the other hand, quite unusual. In an apartment you can’t cook it right away, but in your own home you can even without preparation, eat everything at your fingertips. But we lived not far from the private sector, and it was not difficult for us to get the rarest ingredient in the apartment.

The next day we went to the market and purchased a piece of underbelly, and immediately began production.

Podcherevka baked in the oven

The ingredients for the recipe are the most common and can be found in any home. And the hidden ingredient, which may not be in the apartment, is cherry twigs.

A piece of lard (undercut or any kind with a layer of meat)

Ingredients for marinade:

Garlic 3 - 4 cloves
Ground dark pepper - 1/2 teaspoon
Bay leaf - 3 - 4 pcs.
Salt - half a tablespoon

Ingredients for the dough:

Half a glass of water
Flour
A pinch of salt

We got such a wonderful piece of lard. For us, it tightened it to 800 degrees. Peel the garlic and cut it into slices.

Mix salt and pepper in a bowl. We take dishes such that our piece of lard can just fit there. Because our piece turned out to be large, and most importantly thick, we divided it in half. Rub the undercuts on all sides.

Then use a knife to make holes on each side, and insert a garlic clove and a piece of bay leaf into each. Place the lard in a bag and send it to marinate. We had undercuts until the evening.

During the day we went to get some cherry branches so that everything would be one hundred percent like grandma’s recipe.

When it began to get dark, we decided to pound the dough, so as not to deviate from the technology. My wife also helped us with this. Still, father arrived. We just beat the dough, half a glass of water and flour. The dough was slightly salted.

They mixed it well. A ball like this came out. It looks huge, but this is macro photography.

We rolled out the dough, trying to give it the shape of a baking sheet, just a little more. At the same time, the dough can be made tastier, for example, for dumplings or pies.

Sprigs of cherries were placed on the bottom of the baking sheet.

Place the undercut on the branches, skin side down.

And cover the lard in the pan with the rolled out dough, wrapping the edges like plasticine. Place in an oven preheated to 250°C for 50 minutes.

Look how ruddy and delicious the bread crust came out.

And what lard it turned out to be! My father-in-law and I really liked it then. At the same time, we also ate the dough with which the baking sheet was covered. It was dry and crispy on the sides. But what was above the lard was soft, fragrant, and tasty.

After that, I made the undercut using a similar recipe a couple more times, only I adjusted it to suit myself. For example, there was an undercut baked in the oven in a sleeve, you can see the recipe here.

There I already passed the garlic through a press and coated it with salt and pepper. It turns out much more aromatic and tastier. You can also add crushed bay leaf to the marinade, or place it under a piece of lard. The main thing is to make holes in the sleeve so that it does not tear. And from time to time I also add a little cherry liqueur to the sleeve for flavor. I make it myself, it turns out very tasty.

Moreover, this recipe can not only be baked, but also boiled.

How to cook lard in a bag

This recipe differs only in heat treatment, but the taste is something.

At the same time, I discovered that instead of regular ground pepper, I used a mixture of freshly ground peppers. I even bought a mill at the moment, especially for salt and pepper. Very comfortable.

So I can recommend this recipe. Podcherevka baked in the oven comes out not just tasty, but divinely tasty, especially when we chop the garlic and grate the lard.