How to cook boiled pork at home

Boiled pork is a piece of fatty meat. According to tradition, the delicacy is prepared from pork, but the use of beef, turkey, and veal is also allowed. The main feature of boiled pork is considered to be high calorie content and richness of the dish. It is important to choose veiny meat, which during the heat treatment will release fat and become juicy. The product cannot be cooked without spices, as the meat will turn out to be fresh. Consider the main stages of cooking in order.

Boiled pork in the oven: classic

Stage number 1. The right choice of meat
In order to make boiled pork juicy and tasty, you should pay due attention to choosing the right piece of meat.

1. First of all, pay attention to the color. Fresh product has a delicate red or pink tint. If the meat has yellowness or brownish blotches, it lay on the shelf of the store for a long period.
2. It is also important to sniff the selected piece. It's no secret that spoiled meat smells unpleasant, has a charm and a rotten smell. While a fresh piece of pork will have a sweetish flavor.
3. As for the texture of the meat, the piece itself should be resilient and moderately dense. Touch the meat with clean hands, if it does not stick to the fingertips, the product is fresh.
4. If you have a desire to evaluate the quality of meat at home, take a piece, pour it with boiling water, after 5 minutes, evaluate the water. If “rags” float in the liquid and it is cloudy, the meat was previously frozen. In cases where the water is completely clear, the pork is fresh.

Stage number 2. Meat preparation
After choosing a suitable piece, it is necessary to prepare the meat for baking. To do this, use the step by step instructions.

1. Wash the meat with ice or cold water. Spread a cotton towel, put a piece on it. When the water drains, blot the flesh with paper towels, collecting residual moisture.
2. If you notice that there is too much fat in the meat, carefully cut off the upper layer with a knife. Leave fat about 5 mm thick., No more. If the meat has chunks and thin pieces at the edges, cut them with a sharp knife.
3. Carefully remove the hymen. Cut it evenly, otherwise the meat will look aesthetically ugly, rugged. After processing, the piece is ready for pickling, move on.

Stage number 3. Marinating meat

1. Before baking boiled pork, it needs to be stuffed and pickled. You can use various components, such as mustard, table vinegar, lemon juice, spicy spices, etc. Most importantly, the exposure time in the marinade should not be less than 12 hours.
2. If you neglect the recommendation and start baking the meat earlier, it will turn out to be dry. While working with meat, namely rubbing with spices, stroke the piece with your palms. Boiled pork will take a certain shape and will look beautiful after baking.
3. After pickling, you need to remove the meat from the brine, and also remove peas of pepper, mustard powder and other ingredients from the surface. Otherwise, they will start to burn during the baking process.
4. Before sending the meat for baking, it must be fried in a pan. Such a move will help prevent the boiled pork from drying out during the heat treatment.
5. To bake the product correctly, heat the pan, pour olive or vegetable oil, place a piece of meat in the dishes. Bake it until a very thin crust appears, it will not allow juice to leak.
6. Optionally, you can fry meat without oil, if the dishes have a non-stick coating. The duration of the heat treatment of each side is usually 20-30 seconds.

Stage number 4. Meat roasting

1. After thorough preparation, marinating and frying, the meat can be baked. Usually, an oven, an air grill and a slow cooker are used for these purposes, but the first option is preferred. In the slow cooker, boiled pork is stewed, and not baked, so it is better to refuse this method.
2. For baking meat in the oven, foil or a polyethylene heat-resistant sleeve is used. To bake boiled pork in foil, fold it into 3-4 layers, then wrap the piece with the frosted side down. Wrap the foil as tightly as you can.
3. If we talk about a heat-resistant sleeve, you need to put a pickled piece of meat in the cavity and tie the package on both sides. After that, 5-7 holes are punctured in the upper part with a sewing needle so that the bag does not explode from steam.
4. Take a baking sheet, place the packaged meat in it. Pour filtered water so that the pan is filled just above half (about 150-170 ml.). Such a move will create additional steam, as a result of which the boiled pork is evenly baked from all sides.
5. Preheat the oven to 180 degrees, set the power so that it does not decrease or increase. When the temperature is stable, send the baking sheet inside.
6. Long exposure (baking) depends on the size of the piece. As a rule, per 1 kg. pork meat accounts for 65-70 minutes of cooking. After the specified time, remove the pan from the oven, do not open the foil / bag. Cool to room temperature, begin to use.

Boiled pork in a slow cooker

• pork neck - 1 kg.
• garlic - 6 prongs
• vegetable oil (can be replaced with corn) - 40 ml.
• ground turmeric - to taste
• black pepper (powder) - 5 gr.
• chopped chili - 3 gr.
• granular mustard - 5 gr.
• salt - 50 gr.
• paprika - 5 gr.

1. Wash the meat under the tap, dry it with paper towels. Start cooking brine. Pour 3 liters of filtered water into the bowl, add salt and make the crystals dissolve.
2. Dip the pork in the solution, cork, refrigerate for 2 days. After the due date, remove and dry.
3. Mix the seasonings with each other to get a homogeneous bulk mixture. Pass the peeled garlic cloves through a press, add vegetable oil to it.
4. Grate pork with garlic butter first, then season with spices. Carefully process each side so that the meat is soaked evenly.
5. Put the pork neck in a plastic bag, tie, place in a food container and cork. Leave in the refrigerator for 5 hours, after this period proceed to baking.
6. Wash and dry the multi-bowl, grease it with oil. Place the meat in the cavity after first removing it from the bag. Set the function "Extinguishing", bake for about 1.5 hours. After the time has passed, turn off the appliance and wrap the pork in foil.
7. Leave the pork for 3 hours in its current state, then start eating. Be sure to cut the finished product with a sharp knife to make the slices aesthetically beautiful.

Boiled pork with mustard

• garlic - 1 head
• pork - 1.2 kg.
• dried thyme - 10 gr.
• mustard (not dry) - 25 gr.
• ground black pepper (can be replaced with red) - 10 gr.
• small salt (not iodized) - 25 gr.

1. Cooking boiled pork requires a lot of time. According to this recipe, the product is prepared exclusively in foil, and not in the sleeve.
2. Wash the selected piece of meat under the tap, dry with paper towels or a waffle towel. Next, move the pork to a deep bowl, leave to dry.
3. At this time, start cooking seasonings. Peel the garlic, cut the cloves into thin slices. Pour ground pepper, thyme and salt into the bowl, mix. Add other seasonings to your personal preference if desired.
4. The amount of salt added depends on the mass of meat. To make it clear to you, 1 kg.you need about one teaspoon of bulk composition.
5. When the meat dries, start pickling it. Roll garlic cloves in cooked spices, make cuts on the meat and insert slices into them. Roll the meat in seasonings on all sides, rub well.
6. Take liquid mustard (spicy, classic, dining, Russian, Danish or any other). Squeeze it onto the meat, grease it, rubbing the mixture well. Put the pork in a deep bowl, cork and refrigerate for 12 hours.
7. After the due period, remove the meat from the refrigerator, let it stand for 2 hours. Fold the foil in 4 layers so that the boiled pork is wrapped in a matte side.
8. Place the meat on the foil, seal tightly so that air cannot penetrate. The taste and structure of the finished product depends on careful packaging. Juice may leak if the foil is loose.
9. Do not preheat the oven. Remove the pan, place the meat in foil on it, pour 100 ml. water in a baking sheet. Send the boiled pork inside, preheat the oven for 10 minutes at 100 degrees. Next, increase the indicator to 180 and stop on it.
10. The total duration of baking varies within 1-2 hours. After this, the temperature must be reduced to 150 degrees and simmer the meat for another 15 minutes. Next, turn off the oven, leave the boiled pork inside until it cools completely.
11. After 2 hours, unfold the foil, transfer the product to a flat dish, drain the juice into a separate container. Put the meat in the refrigerator for 8 hours, then proceed to the tasting. Be sure to cut the meat piece with a sharp (!) Knife.

Boiled pork with ginger

• ginger root - about 2.5 cm.
• pork neck - 1.4 kg.
• liquid mustard - 45 gr.
• garlic - 9 prongs
• salt to taste
• ground pepper - to taste
• other seasonings - optional

1. Wash and dry the pork neck, can be replaced with any other piece of fat. Make a few cuts, grate the product with a mixture of ground pepper, salt and your favorite spices (optional).
2. Peel the garlic, chop it into thin slices and insert into cooked incisions. Peel the ginger root, grate it with a shallow section or pass through a blender.
3. Mash the remaining garlic in the press, mix with ground ginger. Pour in table mustard, knead until smooth. Lubricate a piece of pork with the resulting sauce, wrap with cling film and place in a tightly closed container.
4. Leave the meat in the refrigerator for 12 hours. After that, remove, place in foil (4 layers) or a heat-resistant baking bag. Preheat the oven to 185 degrees, place the pickled piece on a baking sheet.
5. Bake for 2 hours, periodically adding hot water to the pan to produce steam. At the end of cooking, leave the boiled pork to cool for 3 hours, proceed to use.

It is easy to cook boiled pork at home, if you stock up with the necessary ingredients and time. Consider a phased classic pork recipe. Use technology with mustard or garlic marinade, bake meat in a slow cooker.

Video: home-made boiled pork