A holiday is approaching, and housewives are already mentally leafing through their cookbook, trying to choose suitable baked meat recipe. This one looks so impressive - serving a steaming dish with an appetizing tenderloin or collar to the table.

Homemade boiled pork recipes

Pork pork from the neck

Ingredients

• 1.5 kg pork neck
• 2 tbsp. l. mustard
• 1 head of garlic
• salt to taste
• ground black pepper to taste
• hops-suneli or other meat spices to taste
• 2–3 tbsp. l. olive oil
• 1 tbsp. l. liquid honey
• 1 tbsp. l. wine vinegar

Preparation

1. Dry the washed meat with napkins and brush with mustard, then wrap in cling film and refrigerate for a day.
2. Peel the garlic cloves and cut them into thin slices. Mix meat seasoning, salt, pepper, honey, olive oil and wine vinegar.
3. Rinse the neck again and dry with napkins, then rub with the prepared spicy mixture.
4. Place a fireproof container with water at the bottom of the oven and preheat the oven to 180 degrees.
5. Place the meat in a baking dish and place in the oven for 2.5 hours, covering with a sheet of foil. 20 minutes before the end of baking, remove the foil and allow the meat to brown.
6. Wrap the finished boiled pork in two layers of foil, let it cool and put it in the refrigerator for 3-4 hours. Serve cold as part of cold cuts.

The meat according to this recipe is soft, juicy and rosy. Dijon mustard or mustard will perfectly complement the spicy neck.

Buzhenina from loin

Ingredients

• 1 kg pork loin
• 1 liter of purified water
• 2 tbsp. l. salt
• 5 tooth garlic
• 2–3 pcs. bay leaf
• 5 black peppercorns
• 1 tsp. dill seeds
• 1 tsp. savory
• 1 tsp. oregano
• 1 chili pepper
• 1 tsp. tomato paste
• 1 tbsp. l. sunflower oil
• 1 tsp. paprika

Preparation

1. Prepare a fairly deep container in which to marinate the meat. Crush the peeled garlic cloves with the back of a knife and place it on the bottom of the container. Add peppercorns Bay leaf, dill seeds, oregano and savory.
2. Pour the prepared ingredients with water and stir until the salt crystals are completely dissolved. Place the meat in a container, cover with a lid and refrigerate for at least 8 hours, preferably a day.
3. Remove the meat from the marinade, rub with a mixture of sunflower oil, paprika and tomato paste. Wrap the loin in foil and place in an oven preheated to 200 degrees for approximately 1.5 hours. When you pierce the meat with a toothpick, clear juice should come out. Open the foil and let the meat brown for 10 minutes.

Serve the pork loin hot with a side dish of potatoes, garnished with.

Baked pork with quince and apples

Ingredients

• 1 kg of any pork pulp
• 1 tbsp. l. oregano
• 0.5 tsp. dried basil
• salt to taste
• black pepper to taste
• 1 quince
• 3–4 medium-sized apples

Preparation

1. Mix pepper, oregano, black pepper, basil and salt, rub the meat with the mixture and place it in the refrigerator overnight.
2. Wash the apples and quinces. Cut the quince into large slices, leave the apples whole.
3. Place the infused meat, quince and apples in a baking sleeve. Place in an oven preheated to 180 degrees for 1 hour 20 minutes.

The result is tender sweet and sour meat with a dizzying aroma of quince and autumn. This boiled pork can be served cold or hot; give preference to sauces.

Baked pork under mustard crust

Ingredients

• 1 kg pork pulp
• 200 g mustard beans
• 2 wood chips salt

Preparation

1. Rub the meat with salt and let stand for 15–20 minutes. Then fry the piece in a heated frying pan with the addition of sunflower oil. Once the meat is crusty, remove from heat.
2. Prepare a piece of foil of a suitable size and place half the specified amount of mustard on it. Place the meat on top and coat it well with the remaining mustard.
3. Wrap the meat in foil, being careful not to let the foil come into contact with the pork. Place the dish in an oven preheated to 240 degrees for 30 minutes, then lower the temperature to 220 degrees and bake for another 50 minutes.
4. Let the cooked boiled pork rest for 15–20 minutes, then unwrap the foil and let the meat cool slightly. Transfer the finished piece to a fresh piece of foil. If the mustard seeds have fallen off in some places, collect them and place them on top.

Mustard boiled pork is an ideal component of sandwiches: it’s good to alternate spicy pieces with cheese and fresh vegetables.

When meat plays first fiddle, you just need to complement the wonderful solo with subtle notes of spice. This is exactly how it is prepared real homemade pork. Along with this dish, I don’t want to put store-bought semi-finished products, especially since it’s not difficult to prepare. We hope our recipes will help you diversify your menu and will please your guests. Take note!

Buzhenina is a dish of Russian cuisine. But in the old days it was prepared not from pork, but from bear meat. Can you imagine? It was only later that they switched to a simpler option, which is now also incomparably more affordable. Properly baked meat should be very juicy and not dry or tough. It is believed that it depends on the marinade or spices. And I will say no. Most often, boiled pork requires only 2 spices - garlic and black pepper and no marinade, especially liquid. And it’s important not to even wrap it tightly in foil or pack it in a baking sleeve; this condition is number two. And the first is temperature. However, everything needs to be in order. So I present two recipes: in the oven in foil and in a slow cooker in a sleeve. But first, general principles.

Baked pork - how to cook truly juicy meat

1. Let's start with what cut of pork to take, what part is our dish made from? If in Rus' it was prepared from the hip cut of bear meat, then from pork it is usually recommended to use boneless ham. But it seems to me that it’s still better to put the neck first. This part of the carcass has enough of everything – both meat and fat. The meat is not dense and usually turns out soft.
2. Now let's get back to spices and marinades. There are recipes where, when cooking, meat is coated with ketchup, mustard, soy sauce, mayonnaise (you will see this below, by the way), rubbed with a mixture of spices. It's all up to you. In order not to overwhelm the taste, but only to highlight the beauty of juicy pork, sometimes just freshly ground black pepper and garlic are enough.
3. Most important point, which I already mentioned, is temperature. Moreover, not so much the temperature of the oven, but the temperature of the meat itself. Therefore, if you repeat this dish (and you will repeat it, it’s very tasty!), purchase a culinary thermometer with a probe on a long wire. In fact, it is not expensive, it is available in many online stores, and in Ikea. Why is it needed? I will not go into theory and write about protein folding, etc. Take my word for it: the difference between two pieces of boiled pork, one of which was baked in time, and the second in temperature, is colossal. I felt this when my thermometer was acting up, and the meat was already in the oven and there was absolutely no time to do repairs. So, if you stick the probe into the center of the piece, wait until the temperature reaches 77°C-80°C and remove the meat from the oven, we will get truly tender meat dripping with juice.
4. How long should you bake boiled pork if you do it without a thermometer? Cooking time for a neck weighing 1 kilogram is approximately 1 hour. But after an hour you need to take it out, unwrap it, pierce it with a sharp knife in the thickest place and see what color the juice will be released. Transparent - ready, pinkish - not yet.
5. Now foil or sleeve (bag) for baking. Doesn't matter. They work the same way. Foil is an older material and more familiar.

Homemade boiled pork, very, very tasty and juicy

Despite the fact that there will be no complex marinade in the recipe, it is nevertheless better to prepare the pork in advance, 1-2 days before baking and keep it in the refrigerator. This recipe can be considered a classic, as it uses a minimum of spices and traditional foil.

Ingredients:

• pork neck – 1-1.2 kg;
• salt – 2 tbsp;
• ground black pepper – 1/4 tsp;
• ground red pepper – 1 tbsp;
• garlic - 1 head.

How to bake boiled pork in the oven in foil:

1. We clean a piece of the neck from films and veins. Wash and dry with paper towels. Then use a thin sharp knife to make holes in it.
2. Separate the garlic into cloves and cut into several pieces. We pass two cloves through a press.
   
   
3. Place the pieces into the holes made.
   
4. Rub with chopped garlic.
   
5. Sprinkle with salt and rub it well into the meat. From the outside it looks like a massage.
   
6. Repeat the massage with pepper.
   
   
   
7. Wrap the meat in film and put it in the refrigerator for 1, or preferably 2 days.
   
8. Before baking, take out the meat, remove the film and wrap it in two layers of foil.
   
9. Heat the oven to 200°C. If you use a thermometer, insert the probe into the piece until it reaches halfway down the piece. Place in the oven and wait for it to show a temperature of 77°C-80°C. If you are cooking without a thermometer, using time, then note the countdown time and bake for 1 hour (do not forget that the time depends on the weight and size of the neck). Unwrap the foil and put the boiled pork back in the oven so that a delicious crust forms on it. This will take us 10-15 minutes.
   

Ready boiled pork can be served on a holiday table as a hot dish with any suitable side dish, or you can cool it and make sandwiches with it. Once cooled well, especially the next day, it will firm up and can be cut into thinner slices.

Baked pork in a slow cooker in a sleeve

This meat is not at all difficult to prepare at home. It will turn out delicious and can easily replace store-bought sausage.

Ingredients:

• piece of pork (neck) – 800g;
• salt - to taste;
• ground allspice - to taste;
• garlic – 1 head;
• bay leaf – 1-2 pcs;
• mayonnaise – 2 tbsp.

How to cook boiled pork at home:

As you can see, everything is quite simple, just look step by step recipe and photo. Be sure to try cooking boiled pork in the oven or in a slow cooker, because once you have done it, you will definitely cook it again and again.

Do you still buy boiled pork in the store? But when made at home, it turns out much juicier and more aromatic. Explore our step by step guide on how to cook boiled pork, bookmark it and prepare this chic delicacy for your loved ones today.

If you want to decorate the table festive dish or simply please your household with deliciously cooked meat, boiled pork is what you need. Properly prepared, it will amaze everyone who tries it. We will teach you how to cook boiled pork at home so that every juicy piece of delicious meat simply melts in your mouth and the golden brown crust beckons.

Baked pork is a piece of non-wiry, not very fatty marinated meat, baked with spices. Traditionally, boiled pork is made from pork. Ham is best suited for this dish - it has very tender meat and a small layer of fat, which will make the dish even more juicy. Lovers of less fatty dishes use neck meat for baking. If you move away from classic version baked meat, then beef, veal or turkey are also used to prepare boiled pork.

To prepare delicious juicy boiled pork, when choosing meat three main criteria must be adhered to:

1. Color. Fresh meat should be pink or light red in color. Grayish tints indicate that the product has been sitting on the counter for a long time.
2. Smell. Fresh meat has a sweetish smell, while spoiled meat has the smell of rotten flesh.
3. Texture. Fresh meat should be dense and elastic, and the surface should not stick to your hands.

There is another way to determine the quality of meat, but this can only be done at home. So, take a small piece of meat and pour boiling water over it. After five minutes, look at the water. If it is cloudy and small rags are floating in it, the product is not of high quality; if the water is clean and transparent, with small splashes of fat, everything is in order, the dish will turn out tasty and healthy.

Preparing meat for roasting

Rinse the meat well under cold water and dry with a paper towel. If a piece of meat is too fatty for you, simply skim off excess fat from the top, leaving about 0.5 centimeters. Trim off the chaff, if any, and small thin pieces around the edges. Remove the chaff carefully so that the boiled pork does not end up looking cut up and ugly. The meat is ready for marinating.

Before baking, the future boiled pork is marinated and stuffed. For this they use different ways and ingredients - mustard, vinegar, lemon, pepper, herbs and much more. But there is a main rule - for boiled pork to be juicy, it needs to be marinated for 10-12 hours. If it is less, it will not have time to absorb the required amount of marinade; if it is more, it will give up its juice to the marinade and will be dry.

Tip: When working with meat, constantly stroke it, giving it the required form, so that it remembers it, and the boiled pork subsequently looks beautiful.

This is interesting! Previously, meat was marinated by sticking it in an anthill. Formic acid softened its hard structure; the main thing was to make sure that the ants did not eat the delicacy completely.

When the meat is well marinated, remove excess marinade from its surface - most of the mustard or peppercorns so that it all does not burn.

Before baking, brown the meat on all sides. Just a little, just so that a thin crust forms and the juice remains inside during baking. To do this, you need to heat the pan well and fry each side for about 20 seconds. Oil is not needed for frying; this must be done in a dry frying pan.

For baking boiled pork, different methods are used - cook it in the oven, convection oven or in a slow cooker. But it turns out to be more traditional only in the first two cases, since in a slow cooker the dish becomes more stewed than baked.

In the oven, boiled pork is baked in a sleeve or foil. When baking in a sleeve, it is pierced with a fork in several places so that the steam does not tear the film.

To bake boiled pork in foil, fold it in 4 layers and place the marinated piece on the matte side. It is wrapped quite tightly. Place the packaged boiled pork on a baking sheet and add about 150 ml to it cold water, it will create hot steam in the oven, create additional moisture and ensure even baking on all sides. We bake the dish at a temperature of 180°C, do not lower or raise the temperature during baking.

This is interesting! To correctly calculate the baking time for meat, cooks use the following formula: 1 kg of meat = 1 hour of baking.

When the meat is ready, take it out of the oven and let it cool without opening the foil or sleeve so that the boiled pork can “rest” and be well saturated with the released juices.

Secrets of cooking boiled pork

So, let’s highlight the main secrets of preparing juicy, aromatic boiled pork:

• Marinate for 10 to 12 hours.
• Bake at 180°C.
• Fry the meat in a well-heated frying pan until roasted.
• When baking in foil, add water to the pan.

How to cook boiled pork at home: recipes

This turkey dish is not only lower in calories, but also has a special delicious flavor.

Ingredients: 1.5 kg turkey fillet, ginger root, rosemary, coriander, sage, salt, semi-sweet white wine.

We clean the turkey fillet from unnecessary fat and chaff. Prepare the marinade: heat the wine a little, to about 35°C, and add half a teaspoon each of rosemary, coriander, and saffron. In heated wine, the spices will better reveal their aromas and enrich the dish with them. Finely grate ginger (50-80 grams) and add to the marinade. Salt it (about 1-1.5 tablespoons of salt). The marinade is ready. We leave our meat in it for 10-12 hours.

In a well-heated frying pan, fry a piece of meat on all sides until a thin crust is obtained, put it in the sleeve. We poke some holes in the sleeve and put it in the oven. Bake at 180°C for 1.5 hours. When the pork is ready, take it out, cover it with a clean towel and let it cool. The dish is ready, you can serve a salad of fresh tomatoes and cucumbers as a side dish.

This traditional recipe juicy boiled pork baked in the oven.

Ingredients: 1.5 kg pork ham, head of garlic, ground pepper, ginger, bay leaf, French mustard, salt.

We wash and clean the ham. Rub it with a mixture of salt and ground pepper. We make small cuts with a knife, inside of which we also rub with our mixture. Place a piece of bay leaf and half a clove of garlic into each cut. Prepare the marinade. Crush 5-7 cloves of garlic in a mortar, add salt, ginger and mustard. Coat the ham with marinade and keep it in the refrigerator for 10 hours.

When the marinated meat is ready for baking, remove unnecessary marinade. Fry the piece in a frying pan, wrap it in 4 layers of foil and put it in the oven on a baking sheet with cold water for 1.5 hours at 180°C.

Let the finished meat cool in foil. When it becomes cold, slice it thinly, place it on lettuce leaves and garnish with olives.

This beef dish can be a little dry, but our unique recipe has found a special solution to make the boiled beef tender and juicy. In addition, when cut it will look incredibly beautiful.

Ingredients: 1.5 kg of beef, 2 long carrots, ground pepper, honey, French mustard, vinegar, ginger, rosemary, coriander, saffron, salt.

We prepare the beef and make holes in it with a sharp long knife. Make holes along the fibers, try to pierce the meat right through. Rub the surface of the meat with a mixture of salt and pepper; it should also get into the narrow slits. We cut the carrots into thin strips, about 0.5 cm thick. Carefully place the carrot sticks into the holes. Prepare the marinade: mix 0.5 cups of vinegar with 0.5 cups of cold water, add ginger, rosemary, coriander, saffron and salt.

Soak the beef stuffed with carrots in the marinade for 10 hours. After frying on all sides in a frying pan, let it cool slightly. When the meat is at room temperature, rub it with honey and mustard, and after 10 minutes, pack it in foil for baking. Bake boiled pork for 1.5 hours at 180°C.

To serve, cut the finished product into thin slices. Serve it under sweet and sour sauce. Each piece will have carrot circles visible, making the pieces look amazingly beautiful.

How to cook boiled pork from veal

Thanks to this recipe, you will not only prepare delicious holiday meat, it will also be dietary.

Ingredients: 1.5 kg of veal, 1 lemon, 0.5 liters of cherry juice, 300 g of prunes, ginger, rosemary, saffron, salt.

Preparing the veal. Rub it with salt and ginger. We make holes in the meat and stuff them with pre-washed prunes. Prepare the marinade: mix the juice of one lemon with cherry juice, heat in a water bath to 35°C. Add ginger, rosemary, saffron, and salt to the heated mixture. We keep the veal in the marinade for 12 hours, after which we bake it in an air fryer. As in the oven, set the temperature in the air fryer to 180°C and bake the dish for 1.5 hours. This dish will go perfectly with cranberry jelly.

A video master class from chef Ruslan Tangirov will help you quickly master all the intricacies of cooking boiled pork.

Let's see what we need for this.

Ingredients:

• meat - 800-1000 grams.

For the brine:

• water - 1 liter;
• bay leaf - 2 pieces;
• a pinch of coriander;
• black peppercorns - 7-8 pieces;
• salt - 2-3 teaspoons.

For grating meat:

• spices for pork;
• garlic - 5-6 cloves.

Juicy homemade boiled pork. Step by step recipe

To prepare brine for boiled pork, you need to boil one liter of water.

1. Add salt, black peppercorns, coriander, bay leaf to boiled water and mix everything well (mix thoroughly so that all the salt dissolves in the water).
2. When the salt is completely dissolved in water, then leave the brine at room temperature until completely cooled.
3. To prepare boiled pork, we take the neck of pork weighing about one kilogram.

Tip: You can also use pork butt. It is only desirable that the meat for boiled pork be fresh and not frozen. During defrosting, meat loses its juiciness and taste.

1. We take a deep container (in my case it’s a glass bowl), transfer the pork meat into it and fill it with cooled brine.
2. Cover the container with meat in brine with cling film.
3. We send the pork to marinate in the refrigerator for at least 3-4 hours (but it is very good to leave the meat to marinate overnight. Then it will be well saturated with brine and will be juicier and more tender).
4. After this time, we remove the meat from the marinade and dry it with paper napkins (this moment should not be missed: because it is very important for boiled pork to remove excess moisture from the meat).
5. Peel the garlic, wash it and cut it into slices (if you like very spicy food, then take a little more garlic).
6. We will stuff a temptingly appetizing marinated piece of meat with garlic. To do this, use a sharp knife to make cuts across the entire surface of the meat and insert the garlic there.
7. In a small container, combine a little salt and ground black pepper and mix well.
8. Rub the already marinated pork neck with garlic a little with salt and pepper.
9. AND final stage- rub the meat with spices (you can use the spices for rubbing pork that you have or those that you prefer most. Ready-made spices for pork can be bought at any supermarket). Rub with spices to taste.
10. Place the boiled pork in a baking bag (before putting the meat in the oven, pierce the bag in several places) and bake in a gas oven preheated to 180 degrees for about 1 hour 15 minutes, and then cut the bag and bake the meat for another 15 minutes without the bag, so that it browned.

Tip: you can also bake boiled pork not in a bag, but in foil. But as for me, boiled pork cooked in a bag turns out much tastier and juicier. But the baking time depends on your oven. You can check the readiness of boiled pork by piercing it with a toothpick: if clear juice comes out, it means the meat is ready.

1. Transfer the hot boiled pork to a plate and leave to cool at room temperature. Place the cooled boiled pork in the refrigerator until it cools completely.

It is best to serve homemade pork boiled meat to the table cold. The aroma of the meat is so amazing that it makes your mouth water. Juicy boiled pork cooked in the oven will please everyone: from young to old!!! A sandwich with homemade boiled pork and fresh herbs is divinely delicious. Try cooking - and you will see for yourself.

“I love to cook” wishes you a bon appetit!!! Come back often, we have many more very cool recipes for incredibly tasty dishes.