Homemade pork marinade. Homemade boiled pork recipe. With soy sauce

Cooking boiled pork in brine.

Ingredients

• Pork pulp - 1.2-1.5 kg (neck, ham or back).

For the brine:

• Water-2l.
• Salt-3 tbsp.
• Bay leaf - 3-4 pcs.
• Black peppercorns - 1 tsp.
• Allspice peas - 1 tsp.
• Cloves - 8-10 buds.
• Ground coriander - 1 tbsp.
• Provencal herbs - 1 tbsp.

For rubbing:

• Dijon mustard - 4 tbsp (or plain mustard).
• Vegetable oil-3 tbsp.
• Honey-1 tbsp.
• Pepper mixture.
• Salt.

STAGE 1

Wash the meat and dry it.

STAGE 2

Let's prepare the spices for the brine.

STAGE 3

Let's prepare the brine: Add salt, bay leaf, black peppercorns, allspice, cloves, ground coriander, Provençal herbs to the water. Bring the water to a boil and boil for 2 minutes. After this, cool the brine to room temperature.

Pour the prepared brine over the meat, cover with a lid and put in the refrigerator for 2-3 days.

STAGE 4

Let's prepare the mixture for rubbing: Peel the garlic and put it through a garlic press.

STAGE 5

Add mustard, honey and vegetable oil. Let's mix.

STAGE 6

Add a little salt and a mixture of peppers.

STAGE 7

Remove the meat from the brine, dry it with paper towels, and rub with the prepared rub mixture.

STAGE 8

Wrap the meat tightly in 4 layers of foil. Bake in a well-heated oven at 180 degrees for 1.5-2 hours.

STAGE 9

Leave the boiled pork in foil for 30 minutes. Then cut into slices.

After baking, the boiled pork can be wrapped in several layers of gauze, pressed down with a small weight and allowed to cool. This method allows you to cut into thin pieces without them crumbling. Serve as a cold appetizer.

BON APPETIT!

– a festive meat dish, which is traditionally served cold with spicy seasonings: mustard or horseradish. Let's find out how to cook homemade boiled pork from pork in brine.

Recipe for boiled pork in brine

Ingredients:

• pork pulp – 1 kg;

For the brine:

• filtered water – 1 l;
• coarse salt – 65 g.

For the marinade:

• water – 500 ml;
• bay leaf;
• black peppercorns;
• spicy herbs.

Preparation

How to marinate boiled pork in brine? Take a piece of meat, wash it thoroughly and dry it. Now let's prepare the brine. To do this, take a saucepan, fill it with water and throw in the required amount of salt. Next, carefully lay out a piece of meat and set the dishes aside. Separately, brew the fragrant marinade: bring the water to a boil, add pepper, bay leaf and herbs to your taste. Then remove the liquid from the stove, cool and pour into the pan with the meat. We put it in a cool place and leave it there for 5 days. After time has passed, weigh the piece of pork - it should become a little heavier. If this does not happen, then use a syringe to prick the meat with brine. Next, you need to bake boiled pork marinated in brine: roll it in a breading of dry herbs, sprinkle with white sesame seeds if desired, place on a baking sheet and place in a well-heated oven for 30 minutes. We bake the dish for half an hour at 60 degrees, and then increase the temperature to 80 and set it for another 30 minutes. Cool the finished meat and serve with your favorite side dish and a salad of fresh vegetables.

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

If you want to decorate the table with a 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 we move away from the classic version of 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. To do this, they use different methods 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.

Advice: when working with meat, constantly stroke it, giving it the desired shape so that it remembers it, and the boiled pork subsequently has a beautiful appearance.

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 of 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 baking sheet.

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 is a traditional recipe for 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 with 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.

Baked pork - general cooking principles

Pork boiled pork is a large piece of boneless meat, baked whole. Baked pork is usually baked in the oven, but you can also use the microwave. In general, pork is very easy to prepare. A special marinade is made for it from seasonings, in which the meat is kept for several hours. Then the pork is baked in the oven for an hour and a half. The most commonly used seasonings are garlic, black pepper, coriander, paprika, rosemary, etc.

Baked pork - preparing food and utensils

To prepare pork roast, you will need a bowl for the sauce or marinade, a cutting board, a pot or pan, and a baking dish. Additionally, prepare parchment paper, foil, a baking sleeve and baking thread. The meat must be pre-washed and dried. Separately prepare the spices and prepare the marinade according to the recipe.

Pork pork recipes:

Recipe 1: Pork roast

Classic pork boiled pork recipe. Nothing extra - just meat, salt, pepper and garlic. But how delicious it turns out! This snack is ideal for any holiday: New Year, birthday, February 23, etc.

Required ingredients:

• Pork;
• Salt;
• Pepper;
• Garlic;
• Ground paprika.

Cooking method:

Take a pork ham, wash it, and dry it with napkins. Rub everything with salt and pepper. Pass the garlic through a press or grate it on a fine grater. Coat the pork with it on all sides. Place the pork in a bowl and cover with cling film. Leave to marinate for several hours, or better yet, overnight. After the meat is marinated, rub it with paprika. We take culinary thread and wrap it around the meat. Wrap the ham in parchment paper. After that we also wrap it in foil. Heat the oven thoroughly and place the baking sheet with the meat in it. We bake the meat for one hour at 250 degrees, another two hours at 200. This time is calculated for three kilograms of pork; if the weight of the ham is more or less, then it is necessary to adjust the baking time based on this. After the meat is baked, it needs to be left in the oven for some time. Once the pork has cooled, place the boiled pork in the refrigerator and leave overnight.

Recipe 2: Pork roast in honey sauce

Incredibly delicious snack! A real holiday for any man. Honey gives the meat an unusual velvety taste - this is precisely the secret of preparing such boiled pork.

Required ingredients:

• A kilogram of pork;
• Eight cloves of garlic;
• Two spoons of soy sauce;
• spoon of honey;
• Salt;
• Black pepper;
• Vegetable oil.

Cooking method:

Take the pork ham, wash it, dry it with paper napkins. Rub with salt and pepper. Peel the garlic cloves, cut them in half and stuff them into the pork. Pour soy sauce over the ham, then coat it with honey. Place in a bowl, cover with film, and leave to marinate for a couple of hours. Take a baking dish, coat it with oil, put the meat there. Bake in the oven for an hour and a half at a temperature of 220-230 degrees. Serve boiled pork chilled.

Recipe 3: Pork roast in the microwave

Delicious boiled pork can also be prepared in the microwave. You don’t need anything special for this - garlic, salt, pepper and bay leaf are suitable spices. For piquancy and taste, you can add raisins.

Required ingredients:

• A kilogram of pork tenderloin;
• A few cloves of garlic;
• Two spoons of raisins;
• Half a glass of bay leaf;
• Two teaspoons of salt;
• Ground black pepper;
• Vegetable oil.

Cooking method:

Wash and dry the pork tenderloin. Peel the garlic cloves and cut into slices. Wash and dry light seedless raisins. We make cuts in the pork, put garlic and raisins there. Rub the pork with salt and pepper and leave for a couple of hours.

Heat the oil in a frying pan, fry the meat on all sides until golden brown. Take a heat-resistant form that is suitable for cooking in the microwave. This form must have a lid. Line the bottom of the pan with a bay leaf and place the meat on top. Pour 2 cups of boiling water into the mold. We set the normal microwave mode to full power, set it to 25 minutes. After the time has passed, turn the meat over and cook the same amount more. Since the power of microwaves is different for everyone, the cooking time will also vary accordingly. If necessary, the baking time can be increased. The readiness of the pork can be determined by the cut - the meat should have a uniform pinkish tint.

Recipe 4: Pork boiled pork “Eurasia”

A wonderful recipe for boiled pork with bell peppers and sun-dried tomatoes. This appetizer is perfect for any holiday meal.

Required ingredients:

Half a glass of soy sauce;

• A kilogram of pork;
• Large bell pepper;
• Three sun-dried tomatoes;
• Chili pepper;
• A few cloves of garlic;
• Spoon of coriander;
• Spoon of grain mustard.

Cooking method:

We wash the pork and dry it. Cut the bell pepper into strips and the garlic cloves into slices. Cut the sun-dried tomatoes into small pieces, leaving the chili pepper as is. We make cuts in the pork, insert garlic, tomatoes and pepper into them. We make one long puncture along the entire piece of meat and insert a chili pepper into it. Wrap the pork with strong thread. Rub soy sauce on all sides of a piece of meat. Sprinkle the pork with mustard seeds and coriander. Place the meat in a baking sleeve. We tie it with special fasteners. Leave to marinate for three hours. Bake in the oven for an hour, then cut the sleeve and continue baking for another 15 minutes. Serve boiled pork hot or cold.

Recipe 5: Pork boiled pork with sour cream

Treat your family and friends to this amazing snack. Baked pork with sour cream is an old Polish recipe that also uses mustard, sugar, garlic and other spices. For piquancy, you can add soy sauce.

Required ingredients:

• A kilogram of pork;
• Head of garlic;
• Two spoons of soy sauce;
• Two spoons of sour cream;
• spoon of mustard;
• Two tablespoons of salt;
• Spoon of sugar;
• Black peppercorns;
• Bay leaf.

Cooking method:

We wash the meat and dry it with paper towels. Peel the garlic cloves, cut them into slices, and press them with a knife. Make a marinade from 1.5 liters of water, sour cream, soy sauce, mustard, salt and sugar. Mix everything thoroughly, add peppercorns, garlic and bay leaves. Place the pan with the marinade on the fire, bring to a boil, and immerse the meat in it. Boil for 20 minutes (the larger the piece, the longer). Cool the pork in the same marinade. Together with the marinade, put the meat in the refrigerator for a day. After 24 hours, put the meat in the marinade back on the stove and boil for 10 minutes after boiling. Leave to cool. Remove from the marinade and dry with paper towels. Wrap tightly in parchment paper and place in the refrigerator for two days.

Recipe 6: Pork roast with ginger

Incredibly delicious boiled pork with ginger and mustard. The recipe also uses apple, which adds a piquant sourness to the dish.

Required ingredients:

• A few cloves of garlic;
• Pork;
• A sprig of rosemary;
• Fresh ginger;
• A few spoons of soy sauce;
• Three tablespoons of vegetable oil;
• Ground black pepper;
• Two teaspoons of mustard;
• Large apple.

Cooking method:

Peel the garlic cloves and cut into slices. Take a sprig of rosemary and tear off the leaves. Leaves that are too large can be torn into two or three parts. We wash the pork, dry it, and make cuts. Place rosemary and garlic into the cuts. Chop the ginger. Mix vegetable oil with soy sauce, add ginger and ground pepper. Whisk everything thoroughly. Place the meat in a plastic bag and pour the marinade into it. We tie the bag and shake it properly. Place in the refrigerator for 8-12 hours. Shake the bag periodically to distribute the entire mixture.

Peel a large apple and grate it on a fine grater. Mix apple with mustard. Next, pour the remaining marinade from the bag into it. Dab the meat with paper towels. Heat a frying pan with oil and fry the pork on all sides over high heat until golden brown. Coat the pork with mustard-apple mixture. Place the meat in a baking sleeve and cook in the oven for an hour at 200 degrees. If the piece is large, increase the cooking time. Cut the sleeve and bake for another 20 minutes. Cool the finished pork and serve in slices.

For cooking boiled pork, ham or clean tenderloin is best suited. You can simply rub the pork with salt, garlic and spices, or you can make cuts and insert cloves of garlic, bell peppers, carrots, sun-dried tomatoes, herb leaves, etc. into the bottom. The cooking temperature for boiled pork is 200-220 degrees. Most of the time the meat is baked in the sleeve, then it is cut and the pork continues to be cooked for another 20 minutes. This will make the meat rosy and crispy, with a nice golden crust.

Let's start cooking! First, universal tricks for juicy boiled pork, and after 4 pork recipes - one is better than the other, and all are affordable and simple.

By the way, . Whole in the oven, taking into account the main secrets from the chefs, which, however, do not require special expenses. It happens!

Quick navigation through the article:

How to choose meat for boiled pork

What are the characteristics of fresh quality pork?

The surface is uniformly pink, not dark, almost dry. If you press with your fingers, there will be no dent. The smell is without ammonia, similar to milk. The fat on the piece has a milky white color.

Which cut of pork do we choose for boiled pork?

The inside of the ham, neck and tenderloin are ideal for roasting.

Other pieces can also be baked according to any of the proposed recipes. And yet, in the competition for impeccable juiciness, the first three pieces will win.

Brisket is the most difficult to bake.

How to prepare and stuff

Wash the piece of meat in running cold water and be sure (!) to dry it well (with paper towels).

There is no need to trim off the outer fat.

But if there is too much of it, or you feel safer from removing it, do it to your taste - there will be no disaster. Even dry boiled pork is an excellent option for a sandwich or salad for lunch and dinner, much healthier than ham or store-bought sausage.

What's the best way to stuff meat with garlic?

• In a checkerboard pattern we make cuts into the depth of the meat piece (2-3 cm).
• We cut each clove in half so that the pieces are sharp - additional convenience when stuffing.
• Pour salt and pepper (or a mixture of peppers) onto a plate.
• We dip each piece of garlic into this mixture with a wet cut and push it, already salted, into a cut in a piece of meat. This will allow the future boiled pork to be salted from the inside.

What can you stuff meat with, other than garlic?

You can add a piece of bay leaf or narrow carrot sticks to the garlic. Another aromatic option: rub the meat with garlic gruel, thoroughly deepening the mixture into the cuts. The choice is yours - depending on your love for garlic, carrots and bay leaves.

How do we rub meat after filling?

Very carefully, massaging and pressing, on all sides of the piece, going over the depressions and unevenness of the relief.

Do we always marinate meat before baking for 2+ hours?

Not always. We love to conjure up some magic with marinades for the holidays. On weekdays you can get by with a quick option. The juiciness of boiled pork is most strongly determined not by the marinade, but by the original piece of pork and the correct baking in terms of temperature and time in the oven.

It is very convenient to marinate a piece overnight.

On average, 8 to 10 hours is enough for the marinade to thoroughly saturate the meat.

How to bake correctly

How long to bake boiled pork in the oven in foil?

At a temperature of 180-200 degrees, an average of 1.5 hours per 1 kg of meat.
We recommend checking the boiled pork a couple of times for doneness during the last 30 minutes of baking. This way there is no risk of drying out the meat.

How to check the readiness of boiled pork?

We take out a baking sheet, make a deep cut with a knife and press on the meat piece. Has reddish juice appeared? Return to the oven. Has a clear liquid appeared, like broth? The meat is ready. Open the foil and leave in the oven for another 5-10 minutes - we also love a golden brown crust.

What do we do immediately after baking?

Remove the piece from the oven and leave it alone for at least 15 minutes!

We do not cut or transfer. The meat must be infused. This is true for any piece of cooking. During the cooling time, the meat juices form that unforgettably juicy taste.

Baked pork is delicious to eat warm. Although, for our taste, the unique meat perfection is cold boiled pork, which has stood in the refrigerator for at least 6 hours after cooling.

Very simple - boiled pork in onion marinade

A classic of the genre for marinating kebabs is onion gruel. It is also suitable for a large piece of meat. A very simple and tasty recipe in foil in the oven, with minimal preparation, which even a man far from the kitchen can handle.

We need:

• Pork (tenderloin) - 2 kg
• Garlic - 1 medium sized head
• Onion - 1 pc. medium size
• Dry mustard - ½ tsp.
• Salt, pepper, spices - to taste

How we cook.

Cut the garlic into 2-3 parts along the clove and bread it in a mixture of salt and pepper. Chop the onion on a fine grater and add mustard powder to the pulp - the marinade is ready.

We stuff a piece of meat into the deep cuts we made. Rub the pork with the onion-mustard marinade and let it marinate in the refrigerator for 2-3 hours. Or don't marinate.

Wrap tightly in foil and bake in the oven (200 degrees) for 2 hours.

During the last 30 minutes we check the readiness by cutting and squeezing out the juice. We remind you: the juice of cooked boiled pork looks like a colorless broth.

Open the foil 5-10 minutes before turning off the oven so that the surface of the pork is browned.

Simply with a twist - boiled pork in milk with spices

Baked pork without stuffing, with thyme and nutmeg, baked with milk. It does not require marinating, but it turns out juicy and golden brown. And not just pork: this quick recipe is versatile. We recently cooked turkey with him. Don't look away!

We need:

• Pork (ham or tenderloin) - 1 kg
• Milk - 400-500 ml
• Garlic - 4 cloves

Dry spices:

• Cloves - 3-4 pcs.
• Cardamom - 7 pcs.
• Nutmeg - 1 tsp.
• Thyme - 1 tsp.
• Anise - 1 tsp. (if you like)
• Black pepper - to taste
• Salt - 1 tsp.

How we cook.

Cut 2 cloves of garlic in half, and press 2 into a pulp through a press.

Attention: we do not salt the meat! Rub it on all sides with garlic gruel and spices - thyme, anise, nutmeg, black pepper. Place in a deep baking dish.

We warm the milk, but do not boil it! - with cloves and cardamom. Our goal is that steam has started to appear slightly, but it is not boiling yet. Fill the mold with heated milk along the side wall (without pouring over the meat!) - 2-3 cm in height. Add chopped garlic to the milk. Cover the pan tightly with foil.

Preheat the oven to 230 degrees. Bake the meat for 20 minutes. Then reduce the temperature to 180 degrees and bake for another 40 minutes. If the milk evaporates too much, add a little more milk.

After 1 hour of baking, remove the foil and salt the piece and milk sauce on top. And bake in an open pan for another 30 minutes.

Important! Baste the meat for the last 30 minutes.

During this time, pull out the baking sheet 4-5 times and pour the milk sauce from the bottom over the entire surface of the meat (scrape it with a large spoon). This will provide the boiled pork with a delicious crispy crust.

Classic luxury - boiled pork in mustard marinade

A solid option for New Year and Easter. Several hours of marinating outside and inside. Colorful stuffing with garlic and carrots. A mixture of peppers for a spectacular sprinkling. Mustard, ordinary and with grains, mayonnaise - all the attributes of traditional boiled pork baked in foil in the oven.

What do we need:

• Pork (preferably neck or ham) - 1 kg
• Garlic - 12 cloves
• Carrots - ½ small root vegetable
• Water - drinking 1/3 cup

For the marinade:

• Mayonnaise - 1 tbsp. l.
• Mustard (medium hot) - 1 tbsp. l.
• French mustard with grains - 1 tbsp. l.
• Peppercorns - 1 tbsp. l.
• Coarse salt - 2-3 pinches
• Ground black pepper - to taste
• Bay leaf - 2 pcs.

All steps of the ideal recipe are illustrated in the photo. In general, the preparation is similar to the previous options.

Let us describe the intricacies of the process for festive boiled pork with long marinating.

We make holes for stuffing for the entire height of the piece and widen it thoroughly (!).

Salt and pepper directly into the cuts made, and then rub the surface of the piece with mustard and mayonnaise, deepening the sauces into the holes.

At the end of preparation, add garlic and carrot sticks. Coat the top with mustard and grains and sprinkle with peppercorns. It will be more beautiful if you use multi-colored ones.

Marinate in the refrigerator for at least 3 hours. We take it out and let the piece stand for 30 minutes at room temperature and only after that put it in a preheated oven (200 degrees).

Important! When baking, add a little water.

Line a deep baking sheet with foil, stir a piece of pork and pour 1/3 cup of water into the bottom. We form a foil cocoon around the meat and bake the boiled pork in it for 1.5 hours. At the end, open the foil for 10 minutes to form a crispy crust.

Just with ginger - boiled pork in foil in the oven (video)

The young housewife, inspired by juicy pork, does a great job with boiled pork in the video. The girl has her own style and useful meticulousness when talking about another easy recipe in foil in the oven. Just 12 minutes. Take a look, you won't regret it!

You will need products:

• Pork (preferably the right cut) - 1.5 kg
• Regular mustard - 3 tbsp. l.
• Ginger (root or ground) - 50 grams
• Garlic - to taste
• Bay leaf - the same amount as garlic pieces
• Coarse salt, black pepper - to taste

We hope our detailed explanations and photos helped you find a nice boiled pork recipe. Roast pork without a doubt! In foil in the oven it turns out fantastically juicy.

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