Recipe: Baked boiled pork - boiled pork neck with spices. Homemade boiled pork from pork: recipes Recipe for boiled pork from the neck

This dish turns out simply amazing, delicious, wonderful - all the epithets expressing delight apply to it. Only if you are not afraid for your liver! But everything is in order.

To prepare boiled pork we need piece of pork neck. Moreover, in our family they like this piece to be cut off from the edge where it is fattest. The part from which the chops are made turns out to be a little dry, and this is not at all the same. I try to use fresh meat, not ice cream. Usually I ask you to cut off 20 centimeters for me: it’s an inconveniently long length to then wrap in foil.

By the way, I heard that the same dish can be prepared from other parts, for example, from the shank. But I’ve never tried it myself.

Baked pork can be eaten hot (goes great with fresh bread), or cold. Try it and choose the most delicious method yourself. And now about how to cook boiled pork.

To begin, rinse the pork neck thoroughly and dry it with a towel. Then we put it on a plate to “wait for our turn.”

Meanwhile we are preparing marinade. For this we will need mayonnaise, salt And spices. The quantity will depend on the size of the neck piece. For my usual serving, I take about four tablespoons of mayonnaise (generously), a few pinches of salt, mix and add spices. I mix again.

Speaking of spices. I take a standard set for meat, which, according to my observations, includes black pepper, grated garlic, paprika, saffron, dried tomato, etc.

Don't be afraid to miss the mark with salt. You can always add more salt while eating. Moreover, in the middle the piece is still poorly salted. And I am against making cuts (except shallow ones - for garlic). If you consider it necessary to cut the boiled pork, then it should be tied with thread to form it. The photo shows exactly the piece that I first cut and then tied. As you can see, it has not spread.

Coat the neck with the prepared marinade, put it in a bowl, cover with a plate and let it brew for 2.5-3 hours. If you really want to eat boiled pork, then you don’t have to insist. But I think it tastes better this way.

After the meat is marinated, put a couple of cloves of garlic in it and wrap it in foil. Since foil is like a cobweb these days, I wrap it in several layers. It would be a shame if the edge breaks and the juice leaks out.

Now the pork is ready to go into the oven. She will have to sit there over low heat for 2.5 hours. After this time, lovers of baked crust should open top part wrap and let the dish “sit” in the oven for another half hour.

About twenty minutes after placing the pork in the oven, the boiled pork will begin to emit a delightful alluring aroma, but this is not a reason to constantly open the oven and monitor “how is it there.” Be patient, which will be rewarded in a couple of hours.

There are a couple of days left before Christmas and not everyone can afford to prepare dried or smoked meat for the holiday table, either there is nowhere to smoke it, or they didn’t have time. But how would you like to put homemade cold cuts on the table? After all, guests will come, they will sing carols, and you need to invite them to the table that has been set.

As an option - boiled pork neck meat. Why from the neck? The answer is simple - boiled pork from the ham will be fresh, dry and will need to be lard. In the case of the neck, nature itself took care of the layers of fat. Just when buying a neck, choose one that is not very fatty.

So, boiled pork from the neck.

Prepare a mixture from black pepper, salt, bay leaf, and several allspice peas. A coffee grinder does this job easier. Peel the garlic and cut the cloves lengthwise.

We make holes in the meat along the grain, add a pinch of the mixture and insert the garlic. We stuff meat like this on all sides quite often.

When the meat is “studded” with garlic everywhere, sprinkle it with the rest of the mixture on all sides.
How much salt will you need? If there is no experience “by eye”, then at the rate of 2.5% of the weight of meat.

Let’s not be lazy and tie the meat with a cord, the shape of the piece will be preserved.

Wrap the meat in foil and marinate for a day, or at least overnight in the refrigerator.

Without removing the marinated meat from the foil, place in the oven on low heat for 3-4 hours. Here, friends, everyone will have a question - what temperature is needed and how long to bake. I will answer this way - as low as possible and for as long as possible. The temperature inside the piece is 65°C and remove the meat. But don’t unwrap it, let it cool in foil and under light pressure. Place the cooled meat in the refrigerator or cold overnight.

Now we remove the foil, free it from the thread and cut it as thin as we like.

Baked pork is good for cutting, and breakfasts with boiled pork are great!

Bon appetit!

Baked pork is traditionally 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 delicious meat.

Baked pork can be prepared for the New Year's table. It will come in very handy. There is a large selection of recipes and you are sure to pick something up)))

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

• The back, ham, neck or breast are ideal.
• Good boiled pork can be made from pork loin. It is tender and not very greasy. A thin layer of fat won't hurt.
• You need to choose a whole piece, weighing 2 - 2.5 kg.
• Meat should not 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 skimp, because the meat will take exactly as many spices as you need and not a gram more.

Pork stew at home

Baked pork, as I already said, can be prepared at home. It will be a great decoration festive table. At the same time, it is very tasty and already cooled. And it will go great on sandwiches in the morning.

You will need:

• pork – 1 kg;
• water – 1 liter;
• garlic – 5 cloves;
• laurel;
• salt – 2 level tablespoons;
• black peppercorns – 1 tsp;
• allspice in peas – 1 tsp;
• oregano – 1 tsp;
• basil – 1 tsp.

Preparation:

1. Prepare the marinade. To do this, add salt, garlic and herbs to the water. We put the meat in it and put it in the refrigerator for a day.
2. When the time is up, drain the brine and dry the meat. We make punctures in it, into which we place pieces of garlic.
3. 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. You need to remove them after the boiled pork has cooled a little.
4. The baking time depends on the weight of the piece. On average, this takes 1.5 – 3 hours. Oven temperature is between 160 – 180 °C.

To prevent boiled pork from breaking into pieces when cutting, press down the meat with any weight while it cools.

Meat baked in foil - a simple recipe

The next recipe is boiled pork in onion marinade. They are ideal for sealing large pieces of meat.

Ingredients:

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

Preparation:

1. 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.
2. We take the meat and, using a knife, make deep cuts in it, into which we place the prepared pieces of garlic. Then coat the piece with onion-mustard sauce and put it in the refrigerator for several hours. During this time, the meat will marinate perfectly.
3. Then 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 browns beautifully.

Cooking boiled pork in brine

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

Ingredients:

• pork - 800 gram piece;
• spices; garlic – 1 tsp;
• water – 1.5 liters;
• salt – 2 tbsp;
• laurel;
• Provencal herbs.

Preparation:

1. Place Provençal herbs and bay leaves in the water. Bring to a boil and let cool until lukewarm.
2. Place the meat in it so that it is completely covered with brine. Leave it like this overnight.
3. 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 cold appetizer, then let it cool directly in the foil.

Cooking boiled pork in the oven - a holiday recipe

We'll put it in classic recipe boiled pork, make a few minor changes and we’ll get a truly festive dish.

Ingredients:

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

Preparation:

1. 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.
2. 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.
3. We pack the meat in foil and put it in the oven for 1.1 - 1.2 hours. Then we open the foil and leave it in this form so that it browns. First pour the pineapple juice over the piece.

Homemade pork roast cooked in a roasting pan

The next way to cook boiled pork at home is to use a roasting bag. The preparation of meat is classic, as if you were cooking it in the oven. Baked pork in the sleeve turns out juicy, tender and incredibly tasty.

Ingredients:

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

Cooking method:

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

Pork roast in mustard, baked in the oven

Mustard is often used in the process of cooking meat. It emphasizes its taste well, 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.

Cooking method:

1. 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.
2. Pepper and salt the pork. Then coat it with mustard. Place the meat in the refrigerator for several hours.
3. Then wrap the pork flesh 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 boiled pork, cut into portions and serve.

Among the various meat gastronomic dishes that fill the shelves of supermarkets, shops and shops, there is one that is distinguished by its naturalness, juiciness, healthfulness and beauty. This is boiled pork - a piece of fresh pork, marinated and baked with spices until cooked, having the perfect taste of meat - neither add nor take away.

How to cook boiled pork

In the old days, when the center of a village dwelling was a Russian oven, preparing boiled pork from pork became not just a concoction—it was a sacrament. Before a big holiday - Christmas, Easter or a wedding - a pig was slaughtered. Its meat was turned into sausages, jellied meat, cutlets, but Special attention devoted to a huge piece of pork ham, from which the boiled pork was planned. The meat was separated from the bone, marinated, and stuffed with garlic, carrots, and pepper. They made unleavened dough, wrapped a pork ham with salt and spices in it, and baked it in coals.

Which part of pork is best for boiled pork?

When choosing meat for boiled pork, give preference to the back, ham, brisket or neck. A dish made from pork chop (loin) turns out well - it is very tender and not too fatty, although a moderate layer of pork fat decorates the boiled pork. You need a large whole piece of meat weighing at least a kilogram, or better yet two or two and a half. Well, if the pork has not been frozen, you should not take fresh meat either. In addition to pork, veal, lamb, and even large poultry meat (broiler, turkey) are sometimes used.

Baked pork recipe at home with photo

Each family has its own secrets for preparing baked meat. Choose best recipe baked pork in the oven to delight your family with a natural, tender, tasty delicacy. The ten recipes below differ in marinade, spices, and technical aspects. Baked pork can be baked in different ways: using foil, a sleeve, dough, or simply in a closed heat-resistant container. Instead of the Russian stove and coals, modern housewives use a slow cooker or oven.

In foil

• Cooking time: 2 hours (excluding marinating time).
• Cuisine: Russian.

A piece of pork neck or ham with salt and spices can be wrapped in thick foil before baking. It is important that the juice that is formed during the cooking process does not escape outside, but remains inside the package. Baked pork in foil retains tenderness, remains juicy, and is perfect for elite slicing for a gala dinner. Shortly before the end of baking, you need to open the foil, pour the meat sauce over the pork, and wait for a golden crust to form.

Ingredients:

• pork – 1.5 kg;
• garlic – 10-20 cloves;
• mustard with grains - 3 tbsp. l.;
• honey (liquid) – 1 tbsp. l.;
• salt, pepper, spices.

Cooking method:

1. Cut each clove of garlic into 2-6 pieces (see size). Make thin and deep cuts in the pulp, insert garlic cloves.
2. Rub the pork with pepper, salt and a mixture of mustard and honey. Wrap the meat piece in foil. Important condition: leave a small hole on top for steam to escape. Before cooking the meat in mustard, leave it to marinate for a couple of hours.
3. Preheat the oven to 200-220 degrees. Roasting time for meat is about two hours. Then you need to open the foil, pour the meat juice over the contents and bake for another 10-15 minutes.

In the oven

• Number of servings: 10-12 persons.
• Cuisine: Russian.
• Difficulty of preparation: easy.

Sometimes they do without foil or other packaging. Pork, baked in a large piece, retains its juiciness on its own, especially if you place it with the fatty part facing up. Homemade pork neck meat in the oven turns out noble, rich, with a rich taste. It's a pity that the recipe with the photo doesn't convey the smells. The aroma of baked meat with spices will be a reward for the hostess and will attract everyone to the table.

Ingredients:

• pork – 1.5-2 kg;
• pork lard – 250-300 g;
• salt, spices, spices.

Cooking method:

1. Soak the pulp in a salt solution for 1.5-2 hours. For brine, take 50 g of coarse salt for each liter. You can add any spices you like.
2. Dry the soaked pork with paper towels and rub generously with spices and herbs.
3. Place at the bottom of the container wooden sticks so that a small air cushion forms between the bottom and the piece of pork.
4. Cut the lard into thin slices and place them in an even layer on top of the meat.
5. Pour water (about a glass) into the bottom of the pan and make sure that it does not evaporate completely during baking. The presence of water is an important condition, otherwise the dish will burn and its taste will deteriorate.
6. Bake the meat for one and a half to two hours. Check readiness by the color of the juice released at the deep puncture site.

Up your sleeve

• Number of servings: 10-12 persons.
• Calorie content of the dish: 273 kcal per 100 g.
• Purpose: for lunch, dinner, sandwiches.
• Cuisine: Russian.
• Difficulty of preparation: easy.

Another way to cook boiled pork at home involves using a cooking sleeve or a baking bag. The process of preparing meat is not much different from baking it in foil. Baked pork in the sleeve turns out gorgeous, it retains every drop of juice, every note of aroma. Stuff a piece of pork pulp with a mixture of garlic and spices, grate French mustard, pack and bake until done.

Ingredients:

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

Cooking method:

1. Chop the bay leaves with your hands, add salt, pepper, and crushed garlic. Grind the mixture thoroughly with a spoon.
2. Make holes on different sides of the meat piece with a long thin knife (20-25 punctures are enough). Put on rubber gloves and fill each hole with the salt and spice mixture.
3. Place the prepared pork in a sleeve, remove air, and seal.
4. Bake for about two hours in the oven as hot as possible (approximately 220 degrees).
5. If you want homemade boiled pork with a beautiful and tasty crust, open the package 10 minutes before the end. Don't forget to pour the juices over the roasted meat.

Boiled pork recipe

• Cooking time: 2 hours 30 minutes.
• Number of servings: 10-12 persons.
• Calorie content of the dish: 244 kcal per 100 g.
• Cuisine: Russian.
• Difficulty of preparation: easy.

Classic boiled pork is baked in the oven or oven, but this is not the only way to cook meat. If you first boil pork in onion skins and then marinate it in mustard and spices, you will get a tasty, appetizing imitation of your favorite dish. The finished boiled pork is left in the cold for 6-10 hours, after which it is perfectly cut into thin layers and does not crumble.

Ingredients:

• pork pulp – 1.5 kg;
• onion peel - 1 handful;
• garlic – 1 head;
• salt – 1 tsp;
• mustard with grains - 1-2 tbsp. l.;
• spices.

Cooking method:

1. Boil pork pulp in salted water with onion skins and a washed but unpeeled head of garlic. The fire should be minimal. Cooking time – 2 hours.
2. Cool the piece of meat without removing it from the liquid, dry it slightly, rub with a mixture of spices and mustard, and wrap in foil or film.
3. Keep the finished boiled dish in a cold place under light pressure for 6-10 hours.

In a slow cooker

• Cooking time: 2 hours 40 minutes (excluding marinating time).
• Purpose: holiday dish, for lunch, for sandwiches.
• Cuisine: Russian.
• Difficulty of preparation: easy.

With the advent of a multicooker in the modern kitchen, the life of those who prepare food has become noticeably simpler. Complex recipes have become simpler, long-cooking dishes are prepared faster. Pork pork in a slow cooker is no exception, which even a novice housewife can cook. To do this you will need a kilogram piece of pork pulp, salt, spices, and a little sunflower oil. In a wonderful electric saucepan, even boiled pork from the shank is excellent.

Ingredients:

• pork pulp – 1 kg;
• garlic – 5-6 cloves;
• salt, spices, mustard.

Cooking method:

1. Cut the garlic cloves into long, thin slices and insert them into deep cuts.
2. Before baking the pulp, it is rubbed with oil mixed with spices, salt, mustard, and marinated for several hours.
3. Turn on the “Frying” mode, add a little oil, fry the meat on both sides for 10-15 minutes on each.
4. Change the mode to “Extinguishing”. After two hours, remove the finished dish and cool it. After this, cut across the grain with a sharp knife.

With soy sauce

• Number of servings: 10-12 persons.
• Calorie content of the dish: 277 kcal per 100 g.
• Purpose: holiday dish, for breakfast, for sandwiches.
• Cuisine: Russian.
• Difficulty of preparation: easy.

Baked pork with honey and soy sauce turns out delicious and tender at home. This marinade composition allows you to get juicy meat with an appetizing crust. It is perfectly cut into thin layers, suitable for sandwiches and holiday slicing. The best decision For this dish, use a piece of boneless loin, but if you prefer fattier pork, cook from the neck, you can’t go wrong.

Ingredients:

• pork fillet – 1.5 kg;
• garlic – 8-10 cloves;
• soy sauce– 3 tbsp. l.;
• honey (liquid) – 2 tbsp. l.;
• salt; pepper.

Cooking method:

1. Before making the marinade, rub the meat with salt and pepper and stuff it with garlic.
2. Mix honey with soy sauce and pour this mixture over the prepared pulp.
3. Cover the meat and let it marinate for one hour.
4. Bake the pork with the oven preheated to maximum for about one and a half hours. From time to time you need to water it with the released meat sauce.
5. Cool and serve as slices.

In mustard in the oven

• Cooking time: about 2 hours (excluding marinating time).
• Number of servings: 8-10 persons.
• Calorie content of the dish: 270 kcal per 100 g.
• Purpose: holiday dish, for breakfast, for sandwiches.
• Cuisine: Russian.
• Difficulty of preparation: easy.

The use of mustard in preparing meat dishes is a good Russian tradition. The taste of this popular seasoning complements the meat theme and gives the dish a sour-spicy note. Homemade pork with mustard, baked in the oven, has always been a rich, festive, elegant food, worthy of true gourmets. Try baking meat according to this recipe for a family celebration - and homemade boiled pork will definitely become the main dish of the meal.

Ingredients:

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

Cooking method:

1. Stuff the meat with garlic. Divide large slices into parts.
2. Salt and pepper the pork, coat with mustard. Cover and refrigerate the meat to marinate for two hours or more.
3. Wrap the pork pulp in thick food foil and bake for an hour and a half in an oven preheated to 200 degrees.
4. To give the pork an appetizing home-made glow, open the foil, pour the juice over the meat and bake for another 10 minutes. Cool the dish well before serving.

In the test

• Cooking time: about 2.5 hours (excluding marinating time).
• Number of servings: 10-12 persons.
• Calorie content of the dish: 287 kcal per 100 g.
• Purpose: holiday dish, for dinner, for sandwiches.
• Cuisine: Russian.
• Difficulty of preparation: easy.

You don’t have to have access to a Russian oven to try the old classic homemade meat recipe. Delicious boiled pork baked in dough turns out great in modern ovens. The dough requires the simplest products that can be found in any kitchen. The meat inside the bread shell retains a wonderful aroma, does not dry out, remains tender, juicy and dense.

Ingredients:

• pork pulp – 1.5 kg;
• flour - about 5 cups;
• water – 1-1.5 glasses;
• garlic – 5-7 cloves;
• salt, spices.

Cooking method:

1. Wash the pork and dry it. It needs to be stuffed with garlic cloves, rubbed with salt and spices, covered with film and refrigerated for several hours.
2. Make a simple dough of flour and water. It should not stick to your hands or the table. Roll out the layer 0.5-0.7 cm thick, place a piece of meat in its central part, and seal. Make two to three centimeter holes in the top of the dough to allow steam to escape.
3. Grease a heat-resistant form with oil and place the prepared “pie”. You need to bake it at a temperature of about 200 degrees. Cooking time is one and a half to two hours. Leave the finished dish to cool in the switched off oven.
4. Unpack the “clothes” carefully - juice will flow, a lot of juice. Keep the boiled pork in the refrigerator for at least an hour, then cut and serve.

With carrots

• Cooking time: 2 hours 30 minutes (excluding marinating time).
• Number of servings: 10-12 persons.
• Calorie content of the dish: 275 kcal per 100 g.
• Purpose: holiday dish, for sandwiches.
• Cuisine: Russian.
• Difficulty of preparation: easy.

How to make baked pig meat, already perfect, even tastier? Stuff it with carrot slices! Baked pork with carrots and garlic is tender and tasty even at the cooking stage. Its amazing aroma will drive not only your family, but also all your neighbors crazy. Try to cook meat according to this recipe - and other pork dishes will cease to exist for you.

Ingredients:

• pork neck – 1.5 kg;
• garlic – 3-5 cloves;
• carrots (medium) – 1 pc.;
• spices, salt.

Cooking method:

1. The meat, washed and dried, should be thickly stuffed with vegetables. To do this, cut the carrots into cubes, divide large cloves of garlic into pieces.
2. Rub the surface of the meat piece with salt and spices to your taste. Wrap the pork in foil so that the juices do not leak out. Make a hole in the top of the bag to allow steam to escape.
3. Marinate the prepared pulp for one or two hours. After this, bake in an oven preheated to 200 degrees for 1.5-2 hours.
4. Before making holiday cuts from meat, cool it without removing the foil and keep it in the cold for at least an hour.

Marinated in kvass

• Cooking time: 1 hour 40 minutes (excluding marinating time).
• Number of servings: 8-10 persons.
• Calorie content of the dish: 265 kcal per 100 g.
• Purpose: holiday dish, for sandwiches.
• Cuisine: Russian.
• Difficulty of preparation: easy.

Just as knuckle in beer was popular in Europe, pork knuckle in kvass was famous in Rus'. After such a marinade, the pork bakes quickly - twice as fast as without it. The meat is kept in homemade kvass made from rye bread for about a day and baked, first rubbed with spices. Pork pulp marinated in kvass is baked in unleavened dough, as it has been done since ancient times.

Ingredients:

• pork pulp – 1 kg;
• bread kvass – 0.5 l;
• onion – 1 pc.;
• garlic – 5-6 cloves;
• bay leaf – 3-4 pcs.;
• cloves, black pepper, allspice - 7-10 pcs.;
• flour - about 5 glasses;
• water – 1.5 cups.
• salt.

Cooking method:

1. Stuff the meat with garlic and soak it in kvass. Add spices and chopped onion to the marinade. Press down with light pressure and place in a cool place. Let the pork marinate for a day.
2. Remove the meat and rub with salt.
3. Make a simple dough of flour and water, roll it out. Pack the meat in a pastry envelope. Be sure to leave one or two holes for steam to escape.
4. Bake for 45-60 minutes and wait until completely cooled. Remove the bread crust and cut the pork into thin slices.

In brine

• Cooking time: 2 hours (excluding salting time).
• Number of servings: 10-12 persons.
• Calorie content of the dish: 296 kcal per 100 g.
• Purpose: holiday dish.
• Cuisine: Russian.
• Difficulty of preparation: easy.

Salted meat, kept in the most common solution of table salt, remains tender in any baking method. Prepare brine for boiled pork at home at the rate of 60-70 grams of coarse salt per liter. The water is boiled, in addition to salt, spices, herbs, and cloves of garlic are added to it. The meat is kept in brine for a day or more. It soaks in and becomes softer, but also changes color. Baked pork after this treatment is very beautiful.

Ingredients:

• pork – 1.5-2 kg
• water – 1 l;
• salt – 60-70 g;
• garlic – 6-8 cloves;
• bay leaf – 5 pcs.;
• black pepper, allspice (peas) – 10-12 pcs.;
• dried basil, ground coriander - 2 tbsp. l.;
• Sunflower oil – 2 tbsp. l.;
• tomato paste – 2-3 tsp;
• ground paprika – 1 tsp.

Cooking method:

1. Bring water and salt to a boil, wait until completely dissolved. Add spices (except paprika) and chopped garlic. Cool the marinade.
2. Pour over the meat and leave in the cold for a day.
3. Remove the meat, dry it, rub with a mixture of oil, tomato and paprika.
4. Wrap the pickled pulp in foil and bake for 1.5-2 hours. Uncover 10 minutes before the end of baking so that the meat becomes golden brown.

Marinade for boiled pork

Spices and herbs in which meat is marinated before baking give the dish an unforgettable taste and aroma. Marinated boiled pork can have a whole bouquet of flavor shades. To make brine, use soy sauce, kvass, wine, beer, tomato, grape or Apple juice, honey You can use any spices and herbs that you think suit the meat. Rub the meat generously with seasonings - the boiled pork will absorb exactly as much flavor as necessary.

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