Calories: Not specified
Cooking time: Not indicated
Baked pork is a piece of meat rubbed with spices, salt, mustard and baked in the oven. It's not just delicious, it's so tasty that you only have to cook boiled pork once, and it will certainly be included in the list of your favorite dishes! At first glance, it seems that baking meat is very troublesome and difficult, and it is much faster and easier to fry or cook meat with gravy. But that's not true. Cooking boiled pork in foil in the oven using this photo recipe couldn’t be easier. All you have to do is rub the meat with spices, let it marinate and then bake it. If everything is done correctly, the boiled pork will turn out tender, aromatic, juicy, and you will spend a minimum of effort on preparing a delicious dish.
There are a lot of boiled pork recipes. The meat is baked in dough or on a baking sheet, pre-boiled or marinated in brine for 2-3 days, stuffed with lard or vegetables. For the first time, we will choose the simplest recipe with a guaranteed result - we will cook it in foil. To make the meat soft, juicy and aromatic, it needs to be stuffed with garlic, rubbed with spices, mustard and kept in the refrigerator for 10-12 hours.
In most recipes for baked boiled pork, you take pork neck (a piece of meat from the neck part of the carcass) or meat from the back. But, as experience and practice show, if you bake the meat correctly, boiled pork will turn out tasty and juicy from any part of the carcass without bones (last time we baked).
To prepare boiled pork we will need:
- pork (fillet in this recipe) – 1 kg;
- garlic – 4-5 cloves;
- black peppercorns – 1 tsp;
- dried basil and ground paprika - half a teaspoon each;
- coarse table salt – 1 tsp. with a slide;
- table spicy mustard – 1 tbsp. l (or a little more);
baking foil.
Recipe with photos step by step:
The meat must be cleaned of all films and the fat must be left. Wash the pork under cold water and pat dry.
We peel the garlic cloves and cut them into slices (if the cloves are thin, then cut them in half lengthwise). We will stuff the meat with this garlic.
Let's prepare a mixture of spices for boiled pork. It is better to grind black pepper in a mortar; it will be more aromatic and spicy.
Add dried basil (or other dried herbs) and ground red paprika to the chopped pepper. Grind everything in a mortar again.
Mix spices with salt. We use coarse table salt for meat. Per piece weighing about 1 kg. A heaped teaspoon of coarse salt will do.
Add chopped garlic to the spice and salt mixture. Roll the slices in the aromatic mixture on all sides.
Now we take a knife with a thin sharp nose and make punctures throughout the entire piece of meat. The depth is sufficient to fit a slab of garlic. It’s more convenient to stuff the meat like this: pierce the pork and slightly tilt the knife to the side without removing it from the meat. They inserted the garlic, pushed it into the hole with a knife and pulled out the knife. The garlic will go into the meat and will not fall out.
After stuffing the meat, sprinkle it with salt and spices and begin to rub this mixture on all sides with your hands. You need to rub thoroughly, as if massaging a piece of meat.
Squeeze mustard from the tube onto the meat (it’s better to take spicy mustard - it’s more aromatic and tasty). Rub the meat with mustard, distributing it evenly throughout the piece. Cover the dish with a lid or cover it with film and put it in the refrigerator for 10-12 hours (overnight).
Before taking the meat out of the refrigerator, turn on the oven and let it warm up to 220 degrees. Place the marinated meat on a piece of foil (on the matte side), cover with a second piece.
We connect the edges and bend them so that they can be wrapped 2-3 times. The seams must be hermetically sealed, otherwise meat juice will leak out through them and the boiled pork will turn out dry.
Carefully transfer the envelope with the packed meat onto a baking sheet. We lift the corners of the envelope up. Pour 1-1.5 cm of water onto a baking sheet and place the meat in a hot oven. After half an hour, reduce the temperature to 200 degrees and bake the meat for another 1 hour. The cooking time is indicated for a piece weighing 1 kg; if the piece is larger, then add another 30 minutes for each kilogram. During baking, the water from the baking sheet will evaporate; be sure to add more so that the baking sheet is not dry, otherwise the meat may burn.
We leave the finished boiled pork in the switched off oven to “finish”. It is already completely ready, but it is not recommended to take the meat out right away; it needs to rest and absorb the juice that has been released. After about half an hour, take out the boiled pork, unwrap it and leave it to cool to room temperature. Then we transfer it to a container, fill it with the gravy that formed during baking, and put it in the refrigerator for several hours. Cut the cooled boiled pork into thin slices. It makes an excellent cold appetizer for any holiday or meat for sandwiches and sandwiches. If boiled pork is prepared as a hot dish, then leave it in the turned off oven for about 15 minutes and serve it with any side dish. 
When it comes to a holiday appetizer, today people most often give preference to sausage and cheese. There is a more tasty and healthier option - cook boiled pork in the oven. This is not difficult, although not all housewives manage to get truly juicy and tasty meat. After studying the recipes below, you can’t go wrong with the cooking technology.
Baked pork was prepared back in Ancient Rus', however, then the main ingredient was bear meat. Today the recipe has changed somewhat, and for delicious boiled pork they use pork. Beef is not entirely suitable; such meat will turn out a bit dry due to the fact that it stores little fat. Lamb can also be baked, but, on the contrary, it is very fatty, and not everyone will like it. We will tell you below how to choose the “right” meat.
Modern housewives most often use pork for boiled pork, although, following the recommendations, you can also get a tasty dish from veal or chicken.
If you prefer pork, here are tips to consider when purchasing. First of all, it is better to purchase a whole piece, from 1 to 1.5 kilograms. What type of meat is best? The one where there are no veins and a lot of fat. So, for example, you can safely purchase the back part or ham. A neck with fat is also suitable; the neck is best. It has an uneven structure, the meat alternates with thin layers of fat, which, under the influence of temperature, melt and saturate the boiled pork with aroma and juice.
Do not purchase frozen meat. Also, very fresh, fresh meat is not suitable. Before cooking, the meat must be prepared. Whatever recipe you decide to cook boiled pork, follow these steps:
A few words about soaking. The fact is that only juicy boiled pork can claim to be a successful dish. For this reason, the meat must be thoroughly soaked. To do this, it is immersed in brine (an example of the simplest brine is fifty grams of salt per liter of water). It’s very good if you have a kitchen scale - ideally soaked meat should become 25-30% heavier than its original weight. The soaking time is at least an hour.
How long does boiled pork take to bake? At least 1.5 hours if the meat is from a young pig. If the animal was older, then the baking period increases, but should not exceed 3 hours, otherwise it will dry out. Baking temperature – 160 degrees.
Baked pork recipes in the oven:
Let us describe the preparation of classic boiled pork. You will need meat and spices. This dish will be delicious both hot and cold. We will bake boiled pork in our sleeves.
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This recipe will describe the preparation of stuffed boiled pork. If you want to add something to the taste of meat, then you need to bake such a dish exclusively in foil or a sleeve. Otherwise, as a result of evaporation of the liquid, the vegetables will simply fall out and will not impart any flavor to the boiled pork.
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Is it possible to cook delicious boiled pork from beef? Undoubtedly! The fact is that beef is considered lean meat, and therefore, without following certain rules, you will simply dry out the dish by leaving it in the oven for a long time.
Beef must be cooked in foil; cooking time is two hours.
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This is a festive dish that is best served cold. The meat according to this recipe tastes best if you soak it in light beer or unsweetened kvass.
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Baked pork cooked in this way will most closely resemble the dish that our Slavic ancestors prepared. After all, they did not have foil or baking sleeves, and therefore the meat was baked on hot metal surfaces. The peculiarity of this dish is that it will have a crispy crust on top and tender inside.
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Baked pork is any meat baked in the oven, so why wouldn’t it be chicken? Baked pork from fillet is prepared in the oven very quickly - no more than 15 minutes. The temperature must be high - at least 250 degrees.
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Baked pork is a festive, almost epic dish. Once you’ve tried real boiled pork, you won’t confuse it with anything else. Tender, aromatic meat is usually served cold, but if you don’t have enough patience, you can try it hot. Buzhenina is served with traditional Russian seasonings that are literally breathtakingly spicy: mustard, horseradish or aromatic herbal vinegar.
Real boiled pork is prepared long and thoughtfully. But modern housewives manage to save even on this. Instead of long soaking, the meat is marinated quickly, for 15-20 minutes, they use mayonnaise with all their might (horror, in fact) or completely replace soaking with syringe... We decided to collect in one place all the recipes for cooking boiled pork - from ancient, traditional to modern, “ advanced." But, sorry, there will be no recipes with mayonnaise. If you really want to cook meat with mayonnaise, make a homemade sauce consisting of eggs, butter and seasonings. Fortunately, there are many recipes for homemade mayonnaise on our website.
When choosing meat for boiled pork, buy homemade pork if possible. A ham is suitable for boiled pork, but it is best to choose the neck - it contains thin layers of fat that prevent the meat from drying out. The classic recipe for cooking boiled pork is the longest. But the result is excellent!
Weigh a piece of meat. Rinse thoroughly and dry. For brine: per 1 liter of water - 65 g of salt. The piece of meat must be completely covered with brine. Separately, brew the fragrant brine: boil 500 ml of water with allspice and black pepper, bay leaf and herbs to your taste. Cool and pour into a bowl with soaked meat. Place in a cool place (temperature no higher than +8°C) for 5 days. After this time, weigh the meat again - it should become about 30% heavier. If this does not happen, then syringe the piece with the same strained brine using a large disposable syringe, calculating its quantity. That is, a 3-kilogram piece at the end of soaking should ideally weigh at least 4 kilograms. Next is to bake the meat. You can either roll the meat in a mixture of spices and herbs or coat it with rye dough. For dry breading, take dry onions, carrots, paprika, sesame seeds and your favorite spices to taste. For coating, mix rye flour with water to obtain a thick dough. Place dry or wet processed meat on a baking sheet and place in the oven preheated to 60°C for 30 minutes. Then increase the heat to 80°C and keep the meat for another 30 minutes. And then set the temperature to 110°C and bake the boiled pork for 2 hours. Cool the finished meat. For greater flavor, a piece of meat before baking can be stuffed with pieces of carrots and garlic rolled in black pepper.
Wash and dry a piece of meat weighing at least 1.5 kg. Pour about one and a half liters of water into the pan, add 1 tbsp. aromatic herbs, 1 tsp. ground black pepper, 1 tsp. ground paprika, enough salt so that the marinade is slightly salted, 2-3 bay leaves. Boil the marinade and cool. Place the meat in it and leave it in a cool place overnight. The meat should be completely covered with marinade. The next morning, remove the meat from the marinade, rub with ground pepper and make punctures with a sharp, thin knife. Place thin slices of garlic into the slits. Place the meat in a baking sleeve, add a bay leaf and tie the ends of the sleeve tightly. The sleeve should be 20 centimeters longer than the piece of meat on each side, otherwise it may burst. Place the baking sheet with the meat in the oven, preheated to 180-190°C, for an hour. Then cut the sleeve and hold for another 15 minutes so that the boiled pork browns.
Rinse the piece of meat, wipe dry and rub with black pepper and salt. Squeeze 4-5 cloves of garlic through a press, mix with 2-3 cm of grated ginger root, add 1 tsp. dry rosemary. Rub the resulting mixture onto the meat, put it in a bag and leave it in the refrigerator overnight. The next day, wrap the meat in several layers of foil, place in a baking dish and place in an oven preheated to 200°C. The time is calculated as follows: for every 500 g of meat - 20 minutes of baking, plus 20 minutes for the entire piece. Cool.
Baked pork in the oven with garlic
Wash and dry the meat. Cut 2 carrots into thick strips 3-4 cm long. Peel the head of garlic and cut the cloves into 2-3 parts. For coating, squeeze 2 heads of garlic through a press, add 2 tbsp. ground black pepper, 1 tbsp. salt, 6-8 chopped bay leaves and 1 tsp. unrefined olive oil. Stuff the meat with strips of carrots, pieces of garlic and allspice peas. Then coat the piece with the garlic mixture and leave to marinate for 4-6 hours. After this, wrap the meat in several layers of foil and place in the oven preheated to 180°C for 2 hours. Cool.
Wash the ham, dry it and remove the skin. Prick a clove into the lard, rub the piece with salt and return the skin to its place. Place the ham skin side down on a baking sheet. Cut the lard into strips 2-3 cm long and 1 cm thick. Peel the head of garlic and cut the cloves into slices. Roll lard and garlic in ground black pepper and stuff the meat. Fry in a hot oven, basting with any juices and fat. Cool.
You can cook boiled pork without an oven. Happy owners of multicookers and air fryers have managed to adapt recipes for cooking boiled pork and cook wonderful meat without ovens.
Ingredients:
1 kg pork neck,
½ tsp. ground black pepper,
½ tsp. paprika,
½ tsp. turmeric,
¼ tsp. chili powder,
½ tsp. grain mustard,
4-5 cloves of garlic,
1.5 tbsp. rast. oils
Preparation:
Make a brine - add 2 tbsp to 1 liter of water. salt. Pour brine over the washed meat until it completely covers it, and refrigerate for two days. Then remove the meat from the brine and pat dry. Mix all the spices in a bowl, squeeze the garlic through a press, add the plant. butter and stir. Spread a piece of meat, place it in a plastic bag and marinate for another 4-5 hours. Grease the multicooker bowl with oil, place the meat and turn on the “Stew” mode for an hour and a half (for 1 kg of meat). After this time, wrap the pork in foil and let cool. If you like a golden brown crust, before stewing, fry the meat on the “Baking” mode for 15 minutes on each side.
Rinse and dry a piece of pork weighing 1.5-2 kg. Prepare the marinade dressing: a bunch of dill, a head of garlic, 1 tbsp. olive oil and 1 tbsp. Grind the salt in a blender until smooth. Lubricate the meat with the resulting mixture and leave to marinate for 2-3 hours in a warm place or put it in the refrigerator overnight. Then place the meat in the air fryer, set the temperature to 235°C and bake for 60-80 minutes. Cool.
Baked pork can not only be baked, but also boiled. This option is good for those who do not have an oven or technological wonders like a multicooker. In addition, this method is convenient because the meat does not dry out or burn.
Rinse a piece of meat weighing about 1 kg, dry it and roll it in a mixture of meat spices. Then coat the meat with mustard, sprinkle with salt and wrap in several plastic bags. Place the wrapped meat in a saucepan with cold water, place on the fire and bring to a boil. Reduce heat to medium and simmer pork for an hour. Cool the finished boiled pork without removing it from the bags and place it in the refrigerator overnight.
Wrap the washed piece of pork in gauze and place in a saucepan. Fill with water, add a handful of herbs, bring to a boil and cook the meat over medium heat for 10-15 minutes. Then drain the water with herbs, remove the meat from the gauze and put it back in the pan. Pour 1 liter of beer so that it covers the meat by 1-2 cm, put the pan on the fire and, as soon as the beer begins to boil, reduce the heat to low and simmer for 2 hours under the lid. After this, add 2 onions, 1 carrot, 1 parsley root, 1 celery root, 4-5 bay leaves, 1 tsp. black peppercorns, 1 tsp. allspice peas, 1 tsp. juniper berries, ½ tsp. cloves and 1 tbsp. salt. Cover with a lid and simmer for about another hour. Let the meat cool completely in the broth. Then wrap it in gauze and hang it to dry. Without removing the meat from the gauze, wrap it in cling film and put it in the refrigerator overnight. Only after this can the boiled pork be served.
Baked pork can be prepared this way: first, boil a piece of meat in water with the addition of aromatic herbs and spices, and then bake it, coating it with special compounds that will add piquancy to the meat.
Place the pork ham with skin in a saucepan, cover with cold water and add salt, carrots, onions, leeks, coriander seeds, cinnamon, black peppercorns and allspice to taste and bring to a boil. Then reduce the heat to low and simmer for 2-2 ½ hours, skimming occasionally. If the water boils, add boiling water. Drain the resulting broth and save it for preparing other dishes, and cool the meat and remove the skin. Cut the subcutaneous fat crosswise with a knife and stuff all the meat with cloves. This meat is ready for baking. Now preheat the oven to 170-190°C. Prepare the glaze to taste, brush the meat and bake it, brushing it with the glaze periodically. Bake the meat for 20 to 35 minutes, depending on the size of the piece, then cool and serve with herbs and side dishes.
1 stack peach jam, 2 tbsp. spicy mustard.
Brown sugar icing: 1 cup. brown sugar, 2 tbsp. honey, 2 tbsp. flour, ¼ tsp. ground cinnamon, 1 tbsp. sweet mustard, 1 tbsp. apple cider vinegar, 2 tbsp. water. Combine all ingredients in a saucepan and heat over medium heat until smooth. Simmer over low heat for about 1 minute.
Whiskey glaze
: ⅓ stack. brown sugar, ⅓ cup. whiskey, 1 tbsp. orange zest, ¼ tsp. ground allspice, ¼ ground cloves. Mix all ingredients, bring to a boil and simmer over medium heat for 15 minutes until thickened.
1 stack honey, ½ cup. molasses (optional), ½ cup. 
whiskey, ¼ cup. orange juice, 2 tbsp. sweet mustard. Melt honey and molasses over medium heat, add the remaining ingredients, stir and boil.
Icing with cola:
½ cup liquid honey, ½ cup. brown sugar, ½ cup. cola, 1 tbsp. sweet mustard, ¼ tsp. ground ginger, ¼ tsp. ground cinnamon. Combine all ingredients in a saucepan, bring to a boil, reduce heat and cook for 2 minutes, stirring.
Beer glaze:
1 stack brown sugar, 1 tbsp. flour, 1 tsp. dry mustard, 2 tbsp. red wine vinegar, beer - enough to make a smooth paste.
Canned Pineapple Glaze: 1 small can of pineapple, ¼ cup. brown sugar, ¼ cup. honey. Drain the liquid from the pineapples, take ¼ cup. syrup, mix with the remaining ingredients in a saucepan and simmer over low heat until the sugar dissolves. Secure the pineapple pieces to the surface of the meat with toothpicks, place the meat in the oven and bake, brushing with glaze, for 30 minutes.
Here are such different recipes. Try cooking boiled pork (or not really boiled pork), because it’s much tastier and healthier than store-bought sausage!
Bon appetit!
Larisa Shuftaykina
Meat baked in foil or twine is suitable for both a festive dinner and an everyday lunch. It’s easy to prepare, especially since you can experiment with spices and marinades. It is better to choose a ham or a good piece of pork neck.
Baked pork is a generalized name for baked meat with spices. For it to be successful, you need to strictly follow the stages of the manufacturing process:
Many people use foil to make boiled pork. Experienced chefs believe that you should choose dense metal packaging and wrap the meat in several layers. This method will help retain the juice inside. Cooking boiled pork in the oven in foil takes no more than 2 hours. However, times may vary. To avoid mistakes, use detailed recipes with photos.
Baked pork in a baking sleeve is a popular recipe. It is important to consider several rules:
When cooking boiled pork in a baking bag, follow a few rules:
Any recipe for baked boiled pork requires the presence of a main ingredient, the role of which can be assigned to:
To add a spicy taste, you can use a variety of spices:
The decoration of the table will be turkey roast in the oven in foil. The low fat content makes the product not only tasty, but also healthy. The step-by-step recipe does not contain hard-to-find components - all ingredients can be easily found on the shelves.
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By baking in the oven, meat retains more beneficial properties than by frying. To add interesting flavors, you can use any seasonings you like.
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This method of cooking provides the meat with an amazing aroma, softness and makes it juicy. You will receive a dish that can be put on a sandwich or eaten with a side dish of cereals or potatoes. Use the recipe with photos so you don’t make mistakes during the cooking stages.
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Often there is not enough time to prepare breakfast, so the housewife offers sandwiches to the household. However, the sausages sold on the market do not have any beneficial properties and can be harmful to the body. Baked pork cooked at home will help solve this problem.
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Beef boiled pork at home - a simple and original recipe. The flavors of the meat perfectly complement the aromas of the spices that are added to the marinade. You can prepare the delicacy using a baking sleeve or foil. On the holiday table, serve the boiled pork in one piece, surrounded by a side dish of rice.
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If you want a tasty, savory and low-fat alternative to sausage, try making baked chicken in the oven. This dish is easy to prepare at home. All you need: some spices, meat and foil.
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If you want to cook delicious boiled pork in the oven, follow these helpful tips:
