2014-11-27

Baked pork in the oven - a win-win version of the hot dish for any occasion. And the New Year is not an exception. I recently told you how to cook. Smoothly continuing the topic of preparation for the New Year's feast, I want to offer my dear readers a selection of baked pork recipes. For a large company, in which everyone exactly eats pork (this should be clarified in advance), this choice of the main course will be fully justified. So consider today how to cook baked pork.

For roasting in the oven, the shoulder and neck parts of the front cut of the pork carcass, the hip part of the back cut (especially the outer part of the back gammon), the back part, the chest ribs (with bones and without bones), and the chest abdominal part of the middle cut are suitable. Please do not be afraid of sophisticated titles - I want my dear readers to correctly use the terms. "Back", "director's piece" - sometimes it is difficult to understand what is at stake. If necessary, in the future we will analyze the scheme of cutting pork carcass. We got a little distracted. But, to the topic "pork, baked in the oven," it has a direct relationship. Choosing the right pork for roasting is half the battle!

Pork baked in the oven. Recipes with photos

Juicy neck

Ingredients

• 2-2.5 kg of pork neck.
• 70 ml of olive oil.
• 3-4 cloves of garlic.
• A few sprigs of savory.
• Salt.

Baked pork meat is usually “friendly” with garlic and spicy herbs. But, I have a complicated relationship with garlic, so I do this: crush it and put it in olive oil, send savory leaves to the same place. Cooking such an aromatic oil should be in advance.

How to cook

1. Salt the meat, grate properly with garlic oil and leave it for at least 3-4 hours, or better - at 10-12.
2. After aging in the marinade, send the meat to the oven.
3. In the oven should be a temperature of 200 ºС.
4. Bake the meat until tender, periodically watering it with exuding juice.

My comments

• As a marinade, you can use mustard, white or red wine, sherry, Madeira, apple and pomegranate juices, spicy herbs (marjoram, basil, dill, thyme).
• They often bake vegetables together with meat — onions, carrots, peppers, or even lay a piece of pork on a vegetable pillow.
• Pork is best baked in thick-walled dishes - heat-resistant ceramic, glass or cast iron.

We considered the simplest option. Baked pork is a very variable recipe. Meat can be simply stuffed with pieces of garlic and carrots (one small carrot is enough for 2.5 kg of meat). A very festive recipe - pork baked in puff pastry.

Pork baked in puff pastry

I propose a “free” interpretation of beef in Wellington - a piece of pork wrapped in puff pastry, baked in the oven, has not left anyone indifferent. This dish has only one enemy - conscience. But, and she likes tasty.

Ingredients

• 1.5 kg of pork tenderloin or loin.
• 600 g of the finished puff pastry.
• 300 g fresh white mushrooms.
• 1 large onion.
• 50 g butter.
• 50 grams of pork mum.
• 100 grams of walnuts.
• 1 egg.
• Ground black pepper.
• Salt.

Cooking

1. Meat salt, pepper and fry on Smaltseu whole piece from all sides until a confident crust, completely cool.
2. Mushrooms cut into small cubes, peel the onion and cut into thin half rings.
3. On warmed butter fry the onions until golden brown, add the mushrooms, fry together for 5 minutes, cool completely.
4. Clean the nuts, dry a little in the pan until a pleasant aroma appears, cool and grind in a special mill or grind in a meat grinder.
5. Roll out the puff pastry to make a rectangle of such a size so that the piece of pork intended for baking can be completely wrapped in it.
6. Put half of fried mushrooms in the middle of dough layer, sprinkle with half of nuts.
7. Put meat on the stuffing, on it - the remains of mushrooms and nuts.
8. Wrap a piece of dough, brush with a beaten egg. Put in preheated to 200ºС, bake for about 1 hour.

Notes

• Pork baked in a puff pastry can be cooked in several stages. This is especially convenient if you plan to serve such a dish on New Year’s or any other festive table.
• First you cook the stuffing, fry the meat. Before the guests arrive, you wrap the meat along with the filling in the dough and send it to be baked in the oven.

Pork in the oven in foil

Very simple, even banal dish. But - deliciously unusual! And most importantly - requires a minimum of active participation of the cook. What, in the pre-holiday bustle, you see, is important! A weighty piece should be marinated and sent to the oven at the “X” hour!

Ingredients

• 2 kg of pork.
• 500 ml of white wine or apple juice
• 5-6 cloves of garlic.
• Pepper black peas.
• Bay leaf.
• Salt.

Cooking technology

1. Mix in a non-oxidizing dish wine, salt, peeled and cut into large chunks of garlic cloves, bay leaf, black pepper.
2. Put a piece of meat in the marinade, “bathe” it in this font from all sides and leave it for at least 3-4 hours.
3. After the required time has elapsed, remove from the liquid, wrap the piece in two layers of foil and put it in the oven preheated to 200 ° C.
4. After one and a half hours, carefully unwrap the foil, let the pork redden for about half an hour.
5. Pull out of the oven and let the meat "rest" for 10-15 minutes.

My comments

• If you bake a spatula, you need to pour warm water, about a centimeter to 2, into the baking dish. The fact is that collagen, which is found in many in the tissues of the scapula meat, softens better when heated in the presence of water.
• It turns out perfectly wonderful to bake in foil in the oven meat with skin and bacon. Before marinating fat should be incised with a cross cross over the skin. We must try to salt and spices fall into the cuts. The layer of fat should not be large.
• The pork brisket baked in foil wrapped with brisket looks impressive on the table.

How much bake pork in the oven

Pork, in contrast to baked lamb and beef, it is customary to bring to full readiness. But, even in this case, it is not worth it to bake it too long. Otherwise, the meat will become dry and fibrous. If you have a special thermometer to determine the temperature inside a piece of meat, then use it. Bake the pork until reaching 75-80 ° C inside the thickest part.

How long does it take to bake the pork in the oven if there is no thermometer? The readiness guide may be clear flowing juice and crispy crust - but such signs cannot be too accurate. You can focus on this rule - for every 500 grams of raw pork, you need 25 minutes of cooking at a temperature of 200ºС.

Meat in the oven, of course, is prepared for many other family recipes, which, I hope, you share with me, my dear readers! Photos are welcome! I will certainly publish them along with the recipes. Please send your options in the comments to this article or e-mail marked pork baked in the oven.

At the end of our meeting today - music, which is impossible to speak with words. The romance of Georgy Sviridov to Vladimir Basov's magnificent film “The Blizzard” (after the story of the same name by AS Pushkin):

One of the most delicious dishes  in Europe it is considered that which is made from pork. The bigger the piece of meat, the better the end result will be. This is due to the fact that in almost every European country this meat has been used for a long time, which naturally affected the traditions and national cuisine. Such a dish is especially popular, as its Photos may differ significantly from each other, as is the method of pickling or processing, but the fact that such meat should be cooked in foil, and always a solid piece, remains the rule of all such recipes.

Ingredients

In order to bake, you must purchase the following products:

Pork - 1 kg;

Garlic - 4 cloves;

Olive oil;

Carrots - 1 pc.

Dish features

It should be noted that this dish is not just based on meat, but consists entirely of it. You do not need to use a large amount of spices so as not to interrupt the taste of the main product. However, it is up to the meat to be treated with particular attention, starting from the selection of a specific part and ending with the subsequent cutting and serving.

Preparation and marinating

Before you bake the pork in foil, you must marinate it. First, the meat is thoroughly washed, separated from the veins and hymen. At the same time you should not cut a piece into pieces. Then, using a thin knife, they make holes in it that are filled with chopped carrots and garlic. The approximate number of such cuts is twenty. After that, the whole piece is rubbed with a mixture of pepper, salt and olive oil. It is in such a marinade that pork should be baked in foil, because it will not spoil the taste of meat, but will give it a certain piquancy. It is also worth noting that the oil is added if the selected part does not contain fat. When layers or lard are present in the piece, it is not added, but marinated to dry.

Baking

After the meat has been rubbed with spices, it is allowed to stand for about an hour, and then wrapped in foil and put in a preheated oven at 180 degrees. It should be noted that there is no exact time corresponding to how much to bake pork in foil. However, many cooks use a specific scheme that works quite well. At first they cook meat for about an hour, then unfold the foil and check the readiness. After that, bake the pork in the foil is no longer necessary. The dish is simply put back in the opened form and brought to readiness. So you can control the entire cooking process, and at the end to get a ruddy crust. If the meat is too raw when unfolding, then when the time comes to bring it to readiness, you should constantly pour the product with juice that appears in the foil.

Innings

To the table such meat should be served hot as a main dish. Although some gourmets prefer to use it cold as a snack. At the same time in both cases you should not spoil it with a side dish or a specific sauce.

Most people appreciate skillfully baked meat dishes. However, not everyone knows how to cook in the oven, so that it preserves the taste and aroma, was the decoration of the table.

In this article, an attempt is made to reveal the methods of cooking beloved by many meat in ways, many of which are inherited from human ancestors.

This meat is considered the most consumed in the world. Man it is known from the fifth millennium BC. is a recognized element of ordinary people's cuisine.

Without it, it is difficult to imagine meat delicacies and dishes of the most exquisite restaurants. The extreme popularity of this meat in many countries of Asia is known.

Here pay tribute to its excellent taste, fat content and ease of preparation.

At the same time, in some religions it is forbidden to eat pigs or the trade in them is significantly restricted. In the rest of the world, it goes to the preparation of first and second courses.

Among Hindus, pork is traditionally the main type of meat, since the cow for them is a sacred animal that cannot be used for food.

Every year, residents of leading countries consume it in tens of thousands of tons. More than half of this amount is eaten in China.

It is followed by the countries of the European Union, the USA, Russia and Brazil. Often, pork is used along with the meat of other animals for cooking different ones.

For example, in equal shares with beef, minced meat is made for stuffed cabbage, ravioli, sausages, smoked meats, meat dishes.

In many homes, housewives love baking pork in a gas or electric oven. Their design provides for the regulation of heat, temperature sensors, used instruments that measure the temperature in the middle of the meat piece.

Aluminum, heat-resistant materials that wrap meat before cooking are widespread.

Dough can be used, and even bread. This gives you the opportunity to get great dishes with excellent taste. Their recipes are vast, some of which are rooted in ancient times.

Meat can be baked in closed containers, in cooking foil or in special heat-resistant sleeves. It is usually laid out not a pan, which can be smeared with vegetable or covered with special parchment.

It is believed that the most healthy is roasting pork dishes in foil or sleeve. In the first case, it is important to sensibly make an envelope, without tightly putting meat into it.

It does not hurt to sprinkle such culinary preparation with vegetable oil.

In order to achieve the best possible outcome, consider the following:

• to make the dish more evenly baked, the mirror side of the foil should be inside the envelope
• meat should be covered with at least a double layer of foil
• to the density of the finished dish was the same, under it should not impose sliced ​​or onions
• to prevent juice from flowing out of the envelope, it should be tightly closed, twisting the edges twice
• pork should be pre-grated with salt and spices
• about ten minutes before taking out the finished dish, cut the foil and unfold it to evaporate excess moisture and create a golden crust

If the meat is cooked in the open form, so that it does not stick to the bottom, it is put on the onion cut into slices. Baked enriches, in addition to all, the juice secreted by pork, which is poured over it.

Meat can also be baked on the grill. This method requires constant monitoring of the culinary process. To maintain moisture under the grid, a baking sheet is placed in which the juice and fat flows.

They must be watered meat often enough. Often, dishes for cooking on the grid pre-marinated with different compositions.

Apple-wine marinade involves stuffing the meat with apple slices, after which it is poured with dry white wine and marinated in it for half an hour. Mustard is made on the basis of mustard, apple juice and apple cider vinegar, in which sheets of parsley are added.

For soy used soy sauce, honey or sugar to taste and a few cloves of garlic. The rich taste of pork gives the marinade, called Provencal.

For its preparation is a pair of carrots, pepper, salt, bay leaf and Provencal herbs. There also add a few cloves of garlic.

Beer is a proven agent for marinating pork. Baked in the oven baked ham, which was kept in the straw poured with beer, is still popular in many regions of Siberia.

Pork, properly baked in the oven, has a unique taste and aroma. This is ensured by the optimum temperature regime, the skillful use of seasonings and spices.

On the basic principles of marinating meat, you can learn from the video:

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Meat is our favorite product, among the varieties of which pork always stands out. It is the pork that is best suited for roasting. So, how much to cook in the oven pork, a few recipes and a lot of useful information - on.

How to choose and pickle

For optimal taste, choose the freshest meat. It is desirable for the product to have a certain density and moisture and to be a pleasant pale pink shade. If there are fatty layers, they suggest white color, as the yellow-colored fat is indicative of hard and stale meat. But you do not need to get rid of the fat itself, it will just make the dish juiciness.

What else will give your meat an extra flavor? Of course, pre-marinating. For the best effect, the pork must be grated with spices to taste it and be sure to add salt, you can stuff it with garlic and leave in the marinade for several hours. Gourmets can add to the marinade dry white wine, lemon juice, apple cider vinegar or wine.

How much to bake

Practically every culinary specialist will have a question about how much to cook pork in the oven so that she can cook, but not dry. The optimal cooking time is an hour and a half. In order to be sure that the meat is cooked, you can check it with a fork or knife. Device to puncture the meat. If white juice appears, you can be sure of readiness.

One of the most popular cooking options for the described meat is pork cooked in foil. Still .

To implement a simple dish you will need:

• a piece of meat just under 1 kg;
• a pair of garlic cloves;
• a glass of dry white wine;
• 1 carrot;
• salt and pepper, thyme, oregano, laurel - to taste.

Cooking:

1. First, bone and excess fat are removed from the meat itself;
2. Next, white wine is poured into the enameled container, and peppercorns are added along with thyme, oregano and bay leaf. Marinating occurs within a few hours at a temperature of about 26 ° C;
3. Already pickled myasco should be dried, rubbed with ground pepper and thyme, as well as salt;
4. Foil arrange two sheets crosswise, placing the shiny side on top;
5. Garlic cloves and sliced ​​carrots are placed in the center, necessarily in shape and size of a piece of meat;
6. On the resulting pillow lay myasko, wrap with foil;
7. Depends on meat and marinade, how much to cook pork in foil in the oven. In this case, cooking will take 60 minutes with the oven preheated to 220 degrees.

It is interesting! To give a ruddy meat crust a few minutes before the readiness is necessary to open the foil.

Pork with prunes and fresh cucumbers

For this option, stock up:

• a few pounds of fresh pork;
• a pair of fresh cucumbers;
• zhmenkoy prunes (sweet);
• dill;
• apple cider vinegar or wine;
• a glass of dry white wine;
• peppercorns;
• fennel spoon;
• a couple of spoons of olive oil;
• several stars of cardamom;
• cinnamon;
• salt to taste.

Cooking:

1. Combine fennel, peas and coriander, a small amount of salt, grind the resulting mass;
2. Olive oil is added and mixed again. In parallel, the oven is heated to 220 ° C;
3. Next, the meat itself is thoroughly rubbed with a dressing and placed in a container with thick walls, let the meat stand for half an hour;
4. Next, cucumbers are cut into slices, combined with pepper, sugar, vinegar, salt, wine and cardamom (pre-chopped cardamom), added to the container to the meat.

Tip!   If you do not know how much to cook in the oven pork of such a plan, then in this case the meat is cooked for a couple of hours. To shorten the time.

Pork with apples in sweet and sour sauce for a holiday

You will need:

• 1 kg. brisket;
• a pair of apples;
• a couple of tablespoons of mustard;
• 3 onions;
• 5 cloves of garlic;
• 300 ml. apple juice with sour;
• two types of pepper - ground and peas;
• salt to taste;
• a pair of rosemary and thyme sprigs.