Pork baked in the oven as a whole piece - 5 usual recipes for the holiday
Pork baked in the oven as a whole piece - 5 usual recipes for the holiday
If you are planning not a buffet, but a real festive table with cool appetizers, salads and dessert, then in this scenario it is difficult to imagine treating yourself without a real hot dish. Pork baked in the oven, topped with herbs and vegetables, exuding heat and an unsurpassed aroma of spices and meat, will become a truly central dish on the table. All attention will be focused on it until all the guests and household members try and eat their fill of the juicy, delicious meat.
The art of preparing tender and fragrant pork baked in the oven is an indicator of the skill of a real chef.
Despite the fact that there are a huge number of options for making pork in the oven, even more types of meat and spices are used, they are all united by the real love of the culinary creator himself for such a wonderful roast dish.
If you are still wondering what hot dish will be quite festive for the New Year or Birthday, then cast away all your doubts. Oven-roasted pork is on its way to number one in popularity among our home cooks. This is especially true for the New Year. Baked pork or meatloaf, juicy ham or stuffed neck, for us in the New Year this is a symbolic and ceremonial dish, akin to Olivier salad.
Pork baked in the oven can be supplemented with vegetables that will be baked along with it, mushrooms, spices and herbs, even other types of meat. There are so many different culinary secrets surrounding the recipes for making this meat that sometimes you don’t know which way is best to approach it. You can bake pork in foil or paper, open method or in a sleeve, in dough or a vegetable coat. It could be a whole piece or a unique sliced accordion with tomatoes and cheese, it could even be a fragrant inside twisted into the meat. The boundaries are set by your imagination and skills.
For a dish such as oven-baked pork, several main types of pork meat are usually used: neck, ham, shoulder and carbonate. From time to time, pieces called “roasting pork” are sold, but most often these are the same body parts. The taste of the baked meat will depend on what part you use. The leanest carbonate may turn out to be dry, so it is better to marinate and stuff it; you can make good rolls from it, for example, with mushrooms. The warmest and fattest neck is wonderfully baked as a whole piece; it is not threatened by dryness due to fatty streaks, but it is also seriously miniaturized in size, although it remains very juicy. The ham is also quite lean meat and requires additional marinade or production in conditions where its meat juices are not allowed to evaporate freely. I'm talking about sealed containers and various "wrappers" for meat.
In any case, to make baked pork, you need to arm yourself with suitable utensils, because the ceremonial piece of meat is usually large, with foil or a sleeve, spices and sauces, and also time for preparatory preparation of the meat, or more precisely, for marinating.
It’s hard to argue with the fact that meat that has lain overnight (that is, in the dark) in a marinade before going into the oven will not be tastier than a piece that is immediately baked. Although there are some cool recipes. After all, it’s not always possible to manage time for yourself, and guests can be more than unexpected. One thing is clear: you should have a couple of hours for preparation and the process of roasting pork.
Let's look at a variety of recipes to choose “the one” and cook it.
How to cook so that pork meat is soft - the best recipes and culinary observations. Aspects of pork production
The properties and taste of any dish directly depend on the products chosen by the cook.
This especially applies to meat, a certain part of it, appearance and aroma.
The choice of meat such as pork must also be approached with the utmost seriousness and vigilance.
First of all, the pork should be pinkish, slightly reddish in color, with a corresponding smell.
During the cutting process, the meat must release only clear juice.
If the pork flesh has a dark red or reddish color, then we can say with certainty that this is the meat of an old animal, which means that at the end of cooking, lovers of tasty food will receive a hard or rubber “sole” instead of a juicy and soft piece of meat.
Pork has a sweet and mild taste that mixes perfectly with sour ingredients (lemon, kiwi, lime, quince, vinegar), fragrant herbs, spices, and sauces.
To make delicious pork dishes - appetizing, savory and juicy, it is important to learn how to soften pork meat before and during cooking.
How to cook so that pork meat is soft, juicy and special - yes, quite simply, there are many ways in which various dishes from this type of product turn out wonderful and tasty.
Making soft and juicy meat (pork) - general principles and features of this process
Before production:
• To make the pork flesh soft, you can use a special meat mallet. By breaking the muscle fibers of the pieces of meat with the mallet given to us, the cook will achieve the head, during the cooking process the flesh will not become tough and will not absorb excess oil.
• In order for the pork to come out soft and tender during the cooking process, it is recommended to marinate the pieces of pulp. With all this, the marinade should be medium acidic. Because if you overdo it with components containing acid, the meat will become even tougher and unsuitable for food.
• Pork can be marinated using vinegar, various wines, citrus fruits, and fermented milk products.
• Brining can also help tenderize pork. When salted, the pork pulp retains water inside itself, so when frying, the meat pieces become juicy and tender. Additional seasonings such as rosemary, thyme and apple cider will give the meat extraordinary piquancy and taste.
During production:
• In order for, for example, chops to come out soft and juicy, they must be fried over high heat until golden brown, and then placed in the oven to complete the cooking process.
• You also need to know that you only need to cook the meat over high heat for a couple of minutes, otherwise it will only cook on the outside and remain raw on the inside.
• During the process of braising, the pork also becomes tender and appetizing due to the fact that it is placed in a watery consistency, supplemented with fragrant ingredients, and cooked for several hours.
• Before stewing, it is recommended to fry the meat to create a crispy crust.
• Pork can also be smoked and simmered over a slow fire - the result is a tender, soft and appetizing meat dish.
Fundamentally! Cooked meat should be allowed to rest. Because if you cut the meat immediately after production, all the juice will flow out of it and it will become tough and tasteless.
The best recipes for making soft and juicy pork
Recipe 1. Steak - how to cook so that the pork meat is soft
Ingredients:
• Pork pulp – 1 kg.
• Garlic – 5 cloves.
Manufacturing method:
In order for the steak to cook and become soft, appetizing and juicy, you need to marinate the meat in advance. To do this, it is recommended to place chopped pieces of meat in a drink with chopped onions, peppers, spices and salt. Pieces of pork placed in the drink must be previously beaten with a special mallet.
Next, the meat must be placed in the refrigerator to marinate for at least 4 hours.
After the meat is well marinated, it will need to be placed in a frying pan with very hot oil.
Then the meat must be fried on both sides until golden brown over high heat (not for long), then reduce it and bring the dish to readiness.
The golden brown crust will retain the juice in the meat and make it soft and juicy.
Recipe 2. Roast in sweet and sour sauce or how to cook so that the pork meat is soft
Ingredients:
• Pork pulp 0.5 kg.
• Canned pineapple – can.
• Pepper (Bulgarian) – 2 pcs.
• Soy sauce – 30 ml.
Ingredients for the sauce:
• Vinegar – tbsp. spoon.
Manufacturing method:
The meat must be cut into medium pieces and placed in a prepared container for marinating.
Then you need to add soy sauce, yolk, starch, water and salt to the meat. Next, you need to mix all the ingredients together and put the meat in the refrigerator for at least 3 hours.
Next, you need to chop the bell pepper into half rings and cut the pineapple into squares.
When the meat is ready (marinated), sprinkle it on all sides with starch and place it in heated oil in a frying pan. Next, you need to fry the pork until a crust forms and put it out of the frying pan into a clean bowl.
Afterwards, you need to fry the pepper and ginger for several minutes, and then add pineapple to them. Cook all ingredients for no more than 5 minutes.
You need to prepare the sauce separately. To do this, pour sugar into a cup, add vinegar and ketchup. All ingredients must be mixed and added to the frying of pepper, ginger and pineapple. It is also necessary to add starch, diluted in water in advance, to all these ingredients.
Place the meat in the sauce, mix all the ingredients and fry for a couple more minutes.
The dish of the most tender and juicy pork in sweet and sour sauce is ready.
Recipe 3. Pork with apples. How to cook so that pork meat is soft
Ingredients:
• Pork – 650 gr.
• Cumin – 0.5 teaspoon.
Manufacturing method:
The pork needs to be washed well, salt and pepper, rolled in flour - in one piece and placed in a frying pan.
Then the pork must be fried in heated fat on all sides, and then placed in a duckling pan along with the fat that remained after cooking in the frying pan.
Next, you need to sprinkle the meat with caraway seeds and fill ¾ with water. Next, the duckling with pork needs to be put on fire and left to simmer. If during this whole process the water begins to evaporate, then it will need to be added.
Afterwards, you need to peel and cut the apples into pieces and, before finishing cooking, add them to the meat in the duckling pan.
When the meat is cooked, you will need to remove it from the duckling, and add flour diluted with some water to the remaining apple water. Then you will need to simmer the apple sauce for a couple of minutes.
When the meat has shriveled a little, it will need to be cut into pieces, poured with the prepared sauce and decorated with herbs.
Recipe 4. Pork baked in the oven. How to cook so that pork meat is soft
Ingredients:
• Salt, pepper, seasonings.
Manufacturing method:
You need to make cuts on top of the selected piece of pork using a knife; this is done so that the meat, when cooked, comes out soft, juicy and appetizing.
Next, you need to cut the onion into half rings, peel and chop the garlic.
Then you need to salt the meat, put garlic in the cut places, sprinkle the pork with spices and coat it with mustard. You can also add mayonnaise to the mustard - this will make the meat even tastier. Place chopped onion on top of the mustard and leave the pork to marinate for 3-4 hours.
Next, you will need to place the pork on foil, wrap it on all sides with it and send the meat to the oven so that it is well baked until cooked.
Recipe 5. Pork in French. How to cook so that pork meat is soft
Ingredients:
• Meat (pork) 0.5 kg.
• Mayonnaise – 250 gr.
Manufacturing method:
The pork pulp should be cut into medium pieces. Next, you need to beat the meat, pepper and salt on both sides.
Then you need to peel and chop the onion into half rings and grate the cheese.
Next, you need to grease a special mold with oil and place pieces of cooked meat on its bottom. Place onions on top of the meat and pour mayonnaise over the ingredients.
Next, you need to shake the cheese onto the mayonnaise and send the dish to bake in the oven.
You can decorate the dish with olives, a sprig of herbs and serve.
How to cook so that pork meat is soft - culinary tricks and useful tips
• The warmest part of the pork is the cut. This cut will make a delicious, special and juicy dish, the pork will just melt in your mouth.
• In order for the pork meat to cook soft, it must be coated with mustard and left in this form for half an hour.
• Pork can be marinated in purchased mineral water - the result will be a luxurious and tasty dish.
• For greater softness, you can add sugar to the pork during cooking, a spoon will be enough.
• You will get juicy and warm pork if you put it in cool water with added starch for 2-3 hours.
• The most basic thing that is needed to make any pork dish is that the meat is young and fresh.
How to cook so that pork meat is soft - the best recipes and culinary observations. Aspects of pork production
The properties and taste of any dish directly depend on the products chosen by the cook.
This especially applies to meat, a certain part of it, appearance and aroma.
The choice of meat such as pork must also be approached with the utmost seriousness and vigilance.
First of all, the pork should be pinkish, slightly reddish in color, with a corresponding smell.
During the cutting process, the meat must release only clear juice.
If the pork flesh has a dark red or reddish color, then we can say with certainty that this is the meat of an old animal, which means that at the end of cooking, lovers of tasty food will receive a hard or rubber “sole” instead of a juicy and soft piece of meat.
Pork has a sweet and mild taste that mixes perfectly with sour ingredients (lemon, kiwi, lime, quince, vinegar), fragrant herbs, spices, and sauces.
To make delicious pork dishes - appetizing, savory and juicy, it is important to learn how to soften pork meat before and during cooking.
How to cook so that pork meat is soft, juicy and special - yes, quite simply, there are many ways in which various dishes from this type of product turn out wonderful and tasty.
Making soft and juicy meat (pork) - general principles and features of this process
Before production:
• To make the pork flesh soft, you can use a special meat mallet. By breaking the muscle fibers of the pieces of meat with the mallet given to us, the cook will achieve the head, during the cooking process the flesh will not become tough and will not absorb excess oil.
• In order for the pork to come out soft and tender during the cooking process, it is recommended to marinate the pieces of pulp. With all this, the marinade should be medium acidic. Because if you overdo it with components containing acid, the meat will become even tougher and unsuitable for food.
• Pork can be marinated using vinegar, various wines, citrus fruits, and fermented milk products.
• Brining can also help tenderize pork. When salted, the pork pulp retains water inside itself, so when frying, the meat pieces become juicy and tender. Additional seasonings such as rosemary, thyme and apple cider will give the meat extraordinary piquancy and taste.
During production:
• In order for, for example, chops to come out soft and juicy, they must be fried over high heat until golden brown, and then placed in the oven to complete the cooking process.
• You also need to know that you only need to cook the meat over high heat for a couple of minutes, otherwise it will only cook on the outside and remain raw on the inside.
• During the process of braising, the pork also becomes tender and appetizing due to the fact that it is placed in a watery consistency, supplemented with fragrant ingredients, and cooked for several hours.
• Before stewing, it is recommended to fry the meat to create a crispy crust.
• Pork can also be smoked and simmered over a slow fire - the result is a tender, soft and appetizing meat dish.
Fundamentally! Cooked meat should be allowed to rest. Because if you cut the meat immediately after production, all the juice will flow out of it and it will become tough and tasteless.
The best recipes for making soft and juicy pork
Recipe 1. Steak - how to cook so that the pork meat is soft
Ingredients:
• Pork pulp – 1 kg.
• Garlic – 5 cloves.
Manufacturing method:
In order for the steak to cook and become soft, appetizing and juicy, you need to marinate the meat in advance. To do this, it is recommended to place chopped pieces of meat in a drink with chopped onions, peppers, spices and salt. Pieces of pork placed in the drink must be previously beaten with a special mallet.
Next, the meat must be placed in the refrigerator to marinate for at least 4 hours.
After the meat is well marinated, it will need to be placed in a frying pan with very hot oil.
Then the meat must be fried on both sides until golden brown over high heat (not for long), then reduce it and bring the dish to readiness.
The golden brown crust will retain the juice in the meat and make it soft and juicy.
Recipe 2. Roast in sweet and sour sauce or how to cook so that the pork meat is soft
Ingredients:
• Pork pulp 0.5 kg.
• Canned pineapple – can.
• Pepper (Bulgarian) – 2 pcs.
• Soy sauce – 30 ml.
Ingredients for the sauce:
• Vinegar – tbsp. spoon.
Manufacturing method:
The meat must be cut into medium pieces and placed in a prepared container for marinating.
Then you need to add soy sauce, yolk, starch, water and salt to the meat. Next, you need to mix all the ingredients together and put the meat in the refrigerator for at least 3 hours.
Next, you need to chop the bell pepper into half rings and cut the pineapple into squares.
When the meat is ready (marinated), sprinkle it on all sides with starch and place it in heated oil in a frying pan. Next, you need to fry the pork until a crust forms and put it out of the frying pan into a clean bowl.
Afterwards, you need to fry the pepper and ginger for several minutes, and then add pineapple to them. Cook all ingredients for no more than 5 minutes.
You need to prepare the sauce separately. To do this, pour sugar into a cup, add vinegar and ketchup. All ingredients must be mixed and added to the frying of pepper, ginger and pineapple. It is also necessary to add starch, diluted in water in advance, to all these ingredients.
Place the meat in the sauce, mix all the ingredients and fry for a couple more minutes.
The dish of the most tender and juicy pork in sweet and sour sauce is ready.
Recipe 3. Pork with apples. How to cook so that pork meat is soft
Ingredients:
• Pork – 650 gr.
• Cumin – 0.5 teaspoon.
Manufacturing method:
The pork needs to be washed well, salt and pepper, rolled in flour - in one piece and placed in a frying pan.
Then the pork must be fried in heated fat on all sides, and then placed in a duckling pan along with the fat that remained after cooking in the frying pan.
Next, you need to sprinkle the meat with caraway seeds and fill ¾ with water. Next, the duckling with pork needs to be put on fire and left to simmer. If during this whole process the water begins to evaporate, then it will need to be added.
Afterwards, you need to peel and cut the apples into pieces and, before finishing cooking, add them to the meat in the duckling pan.
When the meat is cooked, you will need to remove it from the duckling, and add flour diluted with some water to the remaining apple water. Then you will need to simmer the apple sauce for a couple of minutes.
When the meat has shriveled a little, it will need to be cut into pieces, poured with the prepared sauce and decorated with herbs.
Recipe 4. Pork baked in the oven. How to cook so that pork meat is soft
Ingredients:
• Salt, pepper, seasonings.
Manufacturing method:
You need to make cuts on top of the selected piece of pork using a knife; this is done so that the meat, when cooked, comes out soft, juicy and appetizing.
Next, you need to cut the onion into half rings, peel and chop the garlic.
Then you need to salt the meat, put garlic in the cut places, sprinkle the pork with spices and coat it with mustard. You can also add mayonnaise to the mustard - this will make the meat even tastier. Place chopped onion on top of the mustard and leave the pork to marinate for 3-4 hours.
Next, you will need to place the pork on foil, wrap it on all sides with it and send the meat to the oven so that it is well baked until cooked.
Recipe 5. Pork in French. How to cook so that pork meat is soft
Ingredients:
• Meat (pork) 0.5 kg.
• Mayonnaise – 250 gr.
Manufacturing method:
The pork pulp should be cut into medium pieces. Next, you need to beat the meat, pepper and salt on both sides.
Then you need to peel and chop the onion into half rings and grate the cheese.
Next, you need to grease a special mold with oil and place pieces of cooked meat on its bottom. Place onions on top of the meat and pour mayonnaise over the ingredients.
Next, you need to shake the cheese onto the mayonnaise and send the dish to bake in the oven.
You can decorate the dish with olives, a sprig of herbs and serve.
How to cook so that pork meat is soft - culinary tricks and useful tips
• The warmest part of the pork is the cut. This cut will make a delicious, special and juicy dish, the pork will just melt in your mouth.
• In order for the pork meat to cook soft, it must be coated with mustard and left in this form for half an hour.
• Pork can be marinated in purchased mineral water - the result will be a luxurious and tasty dish.
• For greater softness, you can add sugar to the pork during cooking, a spoon will be enough.
• You will get juicy and warm pork if you put it in cool water with added starch for 2-3 hours.
• The most basic thing that is needed to make any pork dish is that the meat is young and fresh.
Which cut of pork is best for roasting in the oven?
Juicy baked pork is the best dish for both a formal table and an ordinary home dinner. It is good for everyone: fragrant, satisfying, necessary. But it’s hard to get any piece to practically melt in your mouth.
It takes a long time to find a recipe and select seasonings. But the main secret lies in something completely different. Not every piece of meat will be suitable for the designated dish. First, the housewife must know which part of the pork is best for baking in the oven. But when you go shopping, you have to take into account what you want to get in the end. It turns out that everything is interconnected, there is no other way.
How to bake pork: options for the oven
Any housewife loves to bake pork in the oven, unless, of course, the family is vegetarian or professes Islam. There are a huge number of recipes for making hearty dishes. You need to decide in advance what is to be served. It is suggested to bake pork:
- whole piece without additives;
- a huge piece, stuffed with lard, prunes or other products;
- in foil;
- in small pieces;
- medallions or steaks.
You can also bake pork with vegetables, potatoes, and mushrooms.
The best piece for baking: what to choose
Although all pork is tasty, you will have to choose the best cut for baking. After slaughter, experienced butchers cut the pig carcass into approximately 40 pieces.
Ribs and knuckle are not a decent option that guests will like, but the tail, legs, head, pork tongue, and brisket are suitable for other dishes. For baking, take everything that is juicy and meaty. You can use pieces with or without skin, with or without bone.
1. Rump
According to professional chefs, pork rump is considered virtually perfect for baking as a whole piece in the oven. It would be a pity to use such a part for minced meat or frying.
Rump is a cut piece of pork from the top part of the leg (the hind legs), located actually next to the tail. The meat turns out juicy and tender due to the fact that there is no overload on this part of the pig’s body. There are no tendons or thick muscle fibers.
2. Cervix
The neck part is a good find for those who like to bake meat in the oven, although some people reserve this strip for barbecue. This piece is distinguished by its softness and juiciness. The meat alternates with layers of fat, but they only improve its taste. But there doesn't have to be a lot of fat. When choosing a neck, you need to make sure that the cutting is marbled.
3. Ham
The pork belly is impressive in size. You can get it either whole (sometimes they are sold with skin and bone) or cut. The pork buttock or hind leg is recognized as the meatiest part. You can prepare from it not only ordinary dishes, but also festive boiled pork, a roll with entrails, which will make the meat even more juicy.
4. Spatula
The upper part of the pig's front legs is also used for baking in the oven. But it is less juicy and meaty than ham. The shoulder also loses in relation to the rump: the shoulder part is quite hard and requires more time for baking. But it has an advantage: it usually costs less than the above-mentioned parts, buyers do not disassemble it as quickly as a rump.
5. Korean
Brisket is highly prized in restaurants and home kitchens. This is an oblong piece of meat cut from the back. Typically, muscle fibers are surrounded by a layer of fat.
When baked, it will give the meat juiciness. Both a bone-in loin and a boneless piece are suitable for making in the oven. When properly cooked in the oven, the loin does not lose its juiciness and remains fragrant. The finished dish looks very beautiful, which is why housewives usually take the precious meat for the ceremonial table.
How to choose pork for roasting
And even knowing which part of the pork is perfect for baking in foil or on a baking sheet in the oven, there is no need to rush to make a purchase. It has long been confirmed and tested that not all rumps, shoulders or pork necks are alike. There are traders standing nearby at the market, offering their own, seemingly similar product – meat. They take from one, and bypass the other. They themselves know the reason, but remain silent or continue to praise the product. And people should know how to find the best piece.
When choosing meat for baking, you need to consider:
- Color. Not bad pork has a soft pink color. If it is very pale, you should not receive the product, because when raising animals, additives may have been used, which led to rapid weight gain. A very black, reddish-pink color may indicate the use of dyes or other substances that were used to “reanimate” the unmarketable appearance. Black color is usually characteristic of meat acquired from the slaughter of old boars.
- Smell. Raw, fresh pork that has not been frozen does not have to have a pronounced or foreign aroma. This meat has a slightly perceptible light natural smell with notes of moisture. If there is a pronounced aroma (even a pleasant one), you should not count on the property.
- External view. Fresh meat suitable for baking must be elastic. If you press your fingers on the surface, the depression quickly disappears. The surface of the piece does not have to be weathered; on sections, the muscle fibers are slightly wet.
In addition, it is recommended to take a closer look at the cost: a good product will not be sold on promotion or with discounts. Also, the meat should not have mucus, stains, or blood clots. You can always request a document from the dealer for review, which is issued by the veterinary service for compliance with the properties of the product.
Tips for making pork: how to roast it correctly
The only small thing left is to bake the finished piece according to your own recipe in the oven. A few tips in the end will not hurt, but will help you achieve the best result. So, folk wisdom never deceives, and experienced chefs recommend:
- You can use a knife to create small slits in a piece of lean pork to stuff it with lard: this way it will become juicy.
- When you decide to bake a piece of meat, you don’t need to completely remove the fat around the edges. A narrow fatty shell will protect the product from drying out, retain juice inside, and provide additional water.
- When cooking pork in pieces, you need to bake it perfectly not only on top, but also on the inside. A one hundred percent fried product will not contain harmful microbes that can cause eating disorders.
- Before baking, the meat can be marinated, so it will be the most fragrant and juicy.
- If you fry a piece of pork on all sides in a frying pan before baking, a golden crust will appear, which will prevent the juice from flowing out, which means that the juiciness will remain.
Every meat eater has his own needs when choosing a high-quality product. But having a good piece of pork to bake in the oven, you can rest assured that everyone will be happy with the result. So put these tips into practice, delighting your own household or invited guests with delicious dishes.