Cooking homemade bacon. Boiled pork in honey-mustard glaze

A holiday is on the threshold, and the hostesses are already mentally leafing through their cookbook trying to pick up suitable recipe baked meat. This one looks so impressive - serve a steaming dish to the table with an appetizing tenderloin or neck.

Homemade ham recipes

Boiled pork neck

Ingredients

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

Cooking

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

The meat according to this recipe is soft, juicy and ruddy. Perfectly complement the spicy neck with Dijon mustard or.

Loin ham

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 seed
1 tsp savory
1 tsp oregano
1 chili pepper
1 tsp tomato paste
1 st. l. sunflower oil
1 tsp paprika

Cooking

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

Serve hot pork loin with potato garnish, garnish.

Pork ham with quince and apples

Ingredients

1 kg of any pork meat
1 st. l. oregano
0.5 tsp dry basil
salt to taste
black pepper to taste
1 quince
3-4 small apples

Cooking

Combine the pepper, oregano, black pepper, basil and salt, rub the mixture over the meat and refrigerate overnight.
Wash apples and quince. Quince cut into large slices, apples leave whole.
Put the real meat, quince and apples into the baking sleeve. Send to the oven preheated to 180 degrees for 1 hour 20 minutes.

It turns out tender sweet and sour meat with a dizzying aroma of quince and autumn. You can serve such boiled pork cold or hot, give preference to sauces.

Baked ham under mustard crust

Ingredients

1 kg pork pulp
200 g mustard seeds
2 chips salt

Cooking

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. As soon as the meat is covered with a crust, remove from heat.
Prepare a piece of foil of a suitable size, put half of the indicated amount of mustard on it. Place the meat on top and brush it well with the remaining mustard.
Wrap the meat in foil, being careful not to let the foil come into contact with the pork. Send the dish to the oven preheated to 240 degrees for 30 minutes, then lower the temperature to 220 degrees and bake for another 50 minutes.
Let the cooked pork rest for 15-20 minutes, then unfold the foil and let the meat cool slightly. Transfer the finished piece to a fresh piece of foil. If in some places the mustard seeds crumbled, collect them and lay them on top.

Mustard boiled pork is an ideal component of sandwiches and: spicy pieces mix well with cheese and fresh vegetables.

When the meat plays the first fiddle, it is only necessary to complement the beautiful solo with subtle notes of spices. That's how it's prepared real homemade bacon. Along with this dish, I don’t want to put purchased semi-finished products, especially since it’s not difficult to cook. We hope that our recipes will help you diversify the menu and will please your guests. Take note!

You can bake very tasty boiled pork at home in the oven: in foil or in a culinary sleeve - fast, simple, delicious!

In most recipes, boiled pork for baking is taken pork neck(a piece of meat from the neck of the carcass) or meat from the back. But, as experience and practice show, if you bake meat correctly, boiled pork will turn out delicious and juicy from any part of the carcass without a bone.

pork (in this fillet 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;
spicy table mustard - 1 tbsp. l (or a little more);
baking foil.

Meat must be cleaned of all films, fat should be left. Wash the pork under cold water, dry.

We clean the garlic cloves from the husk, cut into plates (if the cloves are thin, then cut in half lengthwise). With this garlic we will stuff the meat.

Let's prepare a mixture of spices for boiled pork. It is better to grind black pepper in a mortar, it will be more fragrant and spicy.

Add dried basil (or other dried herbs) and ground red paprika to the chopped pepper. Once again, grind everything in a mortar.

Mix spices with salt. Salt for meat we use large, table salt. For a piece weighing about 1 kg. a teaspoon with a slide of coarse salt will go.

Pour chopped garlic into a mixture of spices and salt. Roll the slices in fragrant mixture from all sides.

Now we take a knife with a thin sharp nose and make punctures all over the piece of meat. The depth is such that a plate of garlic enters. It is more convenient to stuff the meat like this: they pierced the pork and slightly deflected the knife to the side without removing it from the meat. They inserted the garlic, pushed it into the hole along the knife and pulled out the knife. The garlic will go into the meat and won't fall out.

After stuffing the meat, sprinkle it with salt and spices and begin to rub this mixture with our hands from all sides. You need to rub it thoroughly, as if massaging a piece of meat.

Squeeze mustard onto the meat from the tube (it is better to take spicy - it is more fragrant and tasty). We rub the meat with mustard, evenly distributing it throughout the piece. Cover the dishes with a lid or tighten with a film and put in the refrigerator for 10-12 hours (overnight).

Before taking the meat out of the refrigerator, turn on the oven, let it warm up to 220 degrees. Put 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 the meat juice will flow through them and the boiled pork will turn out dry.

The envelope with the packed meat is carefully transferred to a baking sheet. Raise the corners of the envelope up. Pour 1-1.5 cm of water onto a baking sheet, put the meat in hot oven. After half an hour, we lower 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 for each kilogram we add another 30 minutes. During baking, the water from the baking sheet will evaporate, be sure to add it 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 “reach”. It is already completely ready, but it is not recommended to get the meat right away, it needs to lie down, absorb the released juice. After about half an hour, we take out the boiled pork, unfold 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, put it in the refrigerator for several hours. Cut the cooled pork into thin slices. It turns out great cold appetizer for any holiday or meat for sandwiches and sandwiches. If boiled pork is cooked as a hot dish, then we keep it in the turned off oven for about 15 minutes and serve it to the table with any side dish.

Recipe 2, step by step: pork ham in the oven

Today I want to show you how pork tenderloin is cooked in the oven in foil. We all know that boiled pork is a large piece of pork seasoned with spices and baked in the oven.

If you cook about cooking pork pork in the oven, then the meat can be baked in a sleeve, just on a baking sheet or in foil. Boiled pork cooked in a sleeve or foil turns out to be much juicier than the one that was cooked just on a baking sheet.

The taste of pork roast in the oven will also be indirectly affected by the quality (meaning its softness) and the freshness of the meat and the composition of the spices chosen for marinating it.

For the preparation of boiled pork, it is advisable to use fresh meat that has not been previously frozen. Such meat has a much better fiber structure, has better palatability and aroma. When using frozen meat, it must be completely thawed before marinating.

Pork ham in the oven in foil, step by step recipe which is placed below, it turns out soft, juicy and unusually fragrant. This oven-baked meat is a great addition to any festive meal.

Spices: seasoning for meat or bacon, turmeric, paprika - 1 tbsp. spoon
Pork - 2 kg.,
Garlic - 1 head,
Table mustard - 1 tbsp. a spoon,
Sunflower oil - 2 tbsp. spoons,
Salt - 1 tbsp. a spoon

To cook pork pork in the oven in foil, first of all, you need to prepare the marinade ( spicy sauce). Pour the spices into a small bowl.

Add salt to them. It is advisable to use finely ground salt so that it soaks the meat better.

For spiciness, add mustard to the marinade. Its amount, like the amount of salt, can be adjusted at your discretion.

Pour in vegetable oil - you can sunflower or olive, there is no fundamental difference in this.

Mix all the ingredients for the pork marinade in foil thoroughly. It should turn out to be a brightly saturated color and a uniform consistency.

Peel the garlic. Cut each slice into two pieces.

Wash the piece of pork that will be baked with cold water. Pat the meat dry with paper towels to remove excess moisture. Poke small holes in the meat with a knife. Dip the garlic in them.

Spice marinade generously rub stuffed meat. Transfer the pork to a plastic container, cover with a lid to keep it warm, and refrigerate to marinate for 12 hours. If you have time, you can leave the meat to marinate for longer, up to 2 days. The longer it sits, the more spices it will absorb.

Wrap the marinated pork tightly in foil.

Pork in foil is ready to bake.

Place the meat on a baking sheet or in a mold. Place on the middle shelf of the oven heated to 180C. Bake for one to one and a half hours. Five minutes before cooking, you can open the foil and let the meat brown on top. Thus, pork pork in foil will turn out with a more fried crust, while the meat itself will become drier.

Ready boiled pork is traditionally served on the table after cooling completely with horseradish or mustard, cut into thin slices. Good appetite. I will be glad if this recipe for boiled pork is useful to you.

Recipe 3: boiled pork at home in the oven

We tell you how to cook a very tasty boiled pork in the oven.

Pork - 1.5 kilograms (neck);
Garlic - 1 head;
Spices to taste.

The main advantage of this recipe is its simplicity in the components, well, little secret, which you will learn later.

The king of our recipe is pork, it is desirable that it be fresh and not succumb to freezing, well, and then how it goes.

If it so happened that your meat was frozen, defrost it and rinse thoroughly.

Next, we prepare the highlight of our recipe - pickle, and we have it very simple. We boil one liter of water, and add salt, pepper, bay leaf, paprika straight into the boiling water, give all your favorite spices and more.

We give our pickle an hour to infuse and cool.

Now pour the meat with the prepared brine.

When you take the meat out of the brine after the elapsed time, you will notice that the meat has gained a lot in volume and weight, which is very good, the boiled pork will be very juicy and tasty.

Now, as usual, stuff the meat with garlic, if desired, with carrots and other vegetables, as in the recipes below.

We wrap our workpiece in a baking sleeve, and tighten it tightly enough, while not forgetting to make several holes for steam to escape.

We take the bacon out of the oven.

Here we have such an incredibly tasty ham, try it, it is so juicy and tasty that you can choke on saliva.

Recipe 4: homemade pork in the oven in foil (with photo)

1.5 kg. medium fat pork
Ready mustard (spicy)
head of garlic
Ground black and red pepper - teaspoon each
Basil, thyme (about half a teaspoon each)
Salt - 2 teaspoons

I wash and dry the meat. While it dries, I prepare the spice mixture and peel the garlic. I pour spices into a convenient bowl (you can take any, to taste, whoever likes what).

I mix everything, add salt. Salt for boiled pork is recommended to be taken at the rate of 1 teaspoon per 1 kg. meat, but I put a little more.

In general - as always, everything is to your taste. I cut the garlic cloves lengthwise into plates, roll in a mixture of salt and spices.

When the meat dries, I take a knife with a thin blade and a sharp nose, I make punctures in a piece of meat so deep that a clove of garlic fits in.

I push the garlic rolled in spices into these holes. So I stuff the meat from all sides.

Then I coat it with the remaining mixture of salt and spices, rub it well so that nothing crumbles.

I rub the meat with mustard. I also take it to taste, it takes about 1.5 tablespoons for such a piece (my mustard is spicy, but not bitter).

I put the smeared and grated meat into a bowl with a lid, let it stand for an hour in the kitchen, then put it in the refrigerator.

The meat is usually marinated overnight. Or I marinate it in the morning and cook it in the evening.

When the time comes for baking, I take out the meat and leave it for at least half an hour in a warm place so that it warms up. Then I transfer it to a piece of foil.

I cover with a second piece, pinching the edges tightly. Here you need to tinker a little to exclude the possibility of leakage of the most delicious thing that is in boiled pork - meat juice! I fold the foil around the edges several times and pinch the edges tightly. I raise the corners.

I put it on a baking sheet, pour a little water on it and put the oven on, heated to 200 degrees.

At this temperature, I keep boiled pork for 30-40 minutes, then I make the fire smaller and cook it for about an hour.

The baking time depends on the size of the piece of meat, in general, it took me about an hour and a half to bake. So that the meat does not burn, from time to time I add water to the baking sheet.

I don’t take the cooked pork out of the oven right away, it cools down there slowly. This is the most difficult moment - it’s hard to resist and not pull it out, and it’s tempting to get it out faster, deploy it and try it!

Sometimes patience is not enough, and I unfold the boiled pork while still hot. It turns out such beauty as in the photo - all the meat juice is in place, the meat is juicy, and the aroma is simply intoxicating!

But, I tell you, cold boiled pork cooked in foil is still much tastier! Especially if it is allowed to stand overnight and cut on the second day. The taste is incredible! Suitable for holiday dish as an appetizer.

Recipe 5: homemade boiled pork in the oven in the sleeve (step by step)

Boiled pork in the sleeve is not only tasty, satisfying and very fragrant, but also quite a healthy hot dish. Baked meat as opposed to boiled or fried meat, does not lose its beneficial features in the form of proteins and fats, which are so needed human body to maintain strength. Also the ham in the sleeve is very versatile meat product, which can be used to prepare any other equally delicious dishes!

Pork (boneless loin or neck part) 1 kilogram
Garlic 1 head

For marinade:

Vegetable oil 100 milliliters
Lime 1 piece
Garlic 2 cloves
Laurel leaf ground 1 teaspoon
cilantro 1 bunch
Coriander grain 1 tablespoon
Honey 2 teaspoons
Cumin seeds half a teaspoon
Red pepper flakes (hot) 1 teaspoon
Black peppercorns 10 peas or to taste
Coarse salt (without iodine) 1 tablespoon or to taste

To get started, choose the right meat, excellent boiled pork comes from a boneless loin, neck, and also from pork shank without excess fat and skin. This recipe uses the neck of a pig. First, rinse the meat under running water and dry it with paper kitchen towels from excess moisture. After, lay the pork on a cutting board and clean with a knife from the chaff and excess fat. Optionally, you can cut 1 piece of meat into 2 equal halves.

Now peel 1 head of garlic, cut each clove into 2-3 pieces, or if the garlic consists of small teeth, you can leave them whole. Set one clove of garlic aside for the marinade. After a sharp, thin knife, make vertical punctures up to 6 centimeters deep in the pork pulp from all sides. Stuff the meat with garlic, put it in a deep bowl and start preparing the marinade.

Take a bunch of cilantro and wash it under running water along with the lime. Shake the greens over the sink to remove excess liquid, dry the citrus with paper kitchen towels. Put a bunch of cilantro, a clove of garlic into a dry and clean bowl of a blender and grind the ingredients for more small pieces for 30 seconds at medium speed.

Then cut the lime into 2 halves and squeeze its juice with your hand directly into the blender bowl to the greens and garlic.

Turn on the blender again for 10 - 15 seconds and mix the ingredients so that they release as much juice as possible.

Turn off the appliance and add bay leaf, coriander seeds, cumin seeds, red pepper flakes, black peppercorns, and coarse iodine-free salt to the bowl.

Pour it in there right amount honey.

And then vegetable oil.

Turn on the blender at medium speed and mix all the ingredients placed in it until a homogeneous consistency for 1 to 2 minutes. In the liquid mass, small pieces of not crushed spices and herbs are allowed. The marinade is ready, it's time to start marinating!

Take a baking sleeve, what it will be depends only on your desire. It can be a full sleeve, which you will have to cut off and secure with special clips on both sides. Or the usual one-sided sleeve, which must be fixed on one side, this is exactly what is used in this recipe. Put the meat in the sleeve and fill it with the resulting marinade. Immediately close the sleeve with clips so that there are no gaps, put the meat in a deep bowl and put it in the refrigerator for 1 hour allowing the pork to marinate.

15 to 20 minutes before you take the meat out of the refrigerator, remove the non-stick baking sheet from the oven and heat it to 190 degrees Celsius. After the required time has elapsed, remove the meat from the refrigerator, place it in a cold non-stick baking dish and place the dish on a cold baking sheet. After all this construction, install in a preheated oven, and bake the meat for 1 hour. Then open the oven, cut the swollen roasting sleeve very carefully with a knife, carefully roll up the edges with a kitchen towel to help you, and let the fragrant pork brown in the closed oven for another 30 minutes.

Then turn off the oven, let the meat brew in it for 7-10 minutes and remove it from oven via kitchen towel. Now the most important thing! During baking, the meat let out a lot of juice, do not pour it out, carefully transfer the baked boiled pork to a large flat dish with a kitchen spatula, and pour the juice that remains in the sleeve into a gravy boat. Cut the slightly cooled pork into thin slices, place it on a plate and pour over fragrant juice from a gravy boat.

Boiled pork in a sleeve is served hot or cold, while in the latter version it is much tastier. Before serving, the meat is cut into thin layers and poured over with the juice that the pork released during baking.

This meat dish goes great with any side dish, for example boiled pasta, rice, mashed potatoes, salad or stewed vegetables.

Recipe 6: homemade beef ham in the oven

The recipe for beef ham in the oven is quite simple, so every hostess will master it. Basically, boiled pork is prepared from lamb or beef, since such meat is not fatty, but juicy. Delight your household with this delicious and healthy dish!

Fresh piece of beef pulp (back part) 600 gr.
Garlic 4 cloves 106
Dry red wine 4 tbsp. l.
Olive oil 1 tsp 898
French mustard in grains 2 tsp.
Vegetable oil 1 tbsp. l. 899
Salt, spices (rosemary, dried basil, coriander, paprika, freshly ground black pepper, ground cardamom and turmeric) to taste

Wash the beef, dry, remove the films.

Peel the garlic and cut into quarters.

Transfer the meat to a clean deep container, salt and pepper.

Now you should prepare the marinade. Pour wine over beef meat, pour olive oil here and add French mustard.

Stir, and now make cuts in the meat. Insert a clove of garlic into each incision.

Transfer the prepared meat to a plastic bag with marinade, refrigerate for 12 hours.

Take a piece of foil, grease it with vegetable oil in the middle, lay out the marinated beef.

Wrap the meat product tightly.

Turn on the oven, let it warm up to 160 degrees. Send the meat to cook for an hour. Then carefully remove the meat, unfold it, put it on a serving dish, the beef ham in the oven is ready!

Recipe 7: how to make baked ham with a banana in the oven

We will make this view traditional way, but with a twist, it will turn out real festive option. And what a juicy pulp will be at the exit, just overeating !!

Pork neck - 1.2 kg;
Canned pineapples (rings) - 3-4 pcs.;
Banana - 1 pc.;
White semi-dry wine - 50 ml;
Salt, black pepper - to taste;
Oregano - 1 tsp...

Rinse the meat with running water and place on a paper towel to dry.

Cut the neck with an accordion 1 cm thick, without cutting to the bottom. Next, salt and pepper the meat, sprinkle with oregano on top. Leave to marinate in this form for 3 hours, covered with cling film.

Now we cut the bananas into circles, and the pineapples into slices.

We take a baking sheet and line the bottom with foil, put the meat along the entire length. Place a piece of banana and pineapple in each cut.

Pour wine over everything.

Cover with foil and seal all sides.

We bake our fruit dish for 75 minutes, then open the foil to brown the meat, and pour more pineapple syrup on top.

Recipe 8: how to cook pork ham in the oven

Fragrant, juicy pork with garlic and carrots, baked in the oven in foil.

Pork (shoulder) - 400-500 g
Carrot (small) - 1 pc.
Garlic - 3 cloves
Salt - 1 teaspoon (to taste)
Seasoning for barbecue - to taste

Peel the carrots, wash, cut into small pieces.

Also chop the peeled garlic.

With a knife, make holes in the meat evenly over the entire surface, such a depth that pieces of vegetables “hid” inside.

Lightly dip the garlic in salt, lay in the cut.

In the next cut, put a piece of carrot in salt. So stuff the entire pork shoulder.

Cut the cooked pork into slices. Bon Appetit!

Pork steak - general principles cooking

Pork ham is a large piece of boneless meat, baked whole. Boiled pork is usually baked in the oven, you can also use the microwave. In general, pork is prepared very simply. For her, they make a special marinade of seasonings, in which the meat is kept for several hours. Then the pork is baked in the oven for an hour and a half. Of the seasonings, garlic, black pepper, coriander, paprika, rosemary, etc. are most often used.

Pork ham - preparation of food and utensils

To prepare pork ham, you will need a sauce or marinade bowl, a cutting board, a pot or pan, and a baking dish. Prepare extra parchment paper, foil, baking sleeve and baking string. The meat must first be washed and dried. Separately prepare the spices, prepare the marinade according to the recipe.

Pork ham recipes:

Recipe 1: Pork ham

Classic pork tenderloin recipe. Nothing extra - just meat, salt, pepper and garlic. But how tasty it is! This appetizer is perfect for any occasion. New Year, birthday, February 23, etc.

Required Ingredients:

Pork;
Salt;
Pepper;
Garlic;
Ground paprika.

Cooking method:

Take a pork ham, wash it, dry it with napkins. Grate all over with salt and pepper. Pass the garlic through a press or rub it on a fine grater. Coat the pork on all sides. Put the pork in a bowl, cover with cling film. Leave to marinate for several hours, or better all night. After the meat is marinated, rub it with paprika. Take kitchen string and wrap it around the meat. We wrap the ham parchment paper. After that, wrap it with foil. We heat the oven well, we send a baking sheet with meat there. We bake the meat for one hour at 250 degrees, for 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 accordingly. After the meat is baked, it must be left in the oven for a while. As soon as the pork has cooled, the boiled pork should be placed in the refrigerator and left overnight.

Recipe 2: Pork ham in honey sauce

Incredible tasty snack! A real holiday for any man. Honey gives the meat an unusual velvety taste - this is the secret of making such boiled pork.

Required Ingredients:

A kilogram of pork;
Eight cloves of garlic;
Two tablespoons of soy sauce;
Spoon of honey;
Salt;
Black pepper;
Vegetable oil.

Cooking method:

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

Recipe 3: Microwave Pork Pork

Delicious ham can also be cooked in the microwave. Nothing special is needed for this - garlic, salt, pepper and parsley are suitable for spices. For spice 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 lavrushka;
Two teaspoons of salt;
Ground black pepper;
Vegetable oil.

Cooking method:

Wash pork tenderloin, dry. Peel the garlic cloves, cut into slices. Light pitted raisins are washed, dried. We make cuts in the pork, lay the garlic and raisins there. Rub the pork with salt and pepper, 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. We line the bottom of the form with a bay leaf, put the meat on top. Pour 2 cups of boiling water into the mold. We set the normal microwave mode to full power, set 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, respectively, will also vary. If necessary, the baking time can be increased. The readiness of pork can be determined by the incision - the meat should be a uniform pinkish hue.

Recipe 4: Pork ham "Eurasia"

A wonderful recipe for pork tenderloin with bell peppers and sun-dried tomatoes. An appetizer is perfect for any festive feast.

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;
A spoonful of grain mustard.

Cooking method:

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

Recipe 5: Pork ham with sour cream

Treat your family and friends to this amazing appetizer. Pork ham with sour cream is an old-fashioned polish recipe, which 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 tablespoons of soy sauce;
Two spoons of sour cream;
A spoonful of mustard;
Two tablespoons of salt;
Spoonful of sugar;
Black peppercorns;
Bay leaf.

Cooking method:

We wash the meat, dry it with paper towels. Peel the garlic cloves, cut into slices, squeeze with a knife. From 1.5 liters of water, sour cream, soy sauce, mustard, salt and sugar, we make a marinade. Mix everything thoroughly, add peas, garlic and parsley. We put the pot with the marinade on the fire, bring to a boil, immerse the meat there. Boil for 20 minutes (than more piece, the longer). Cool the pork in the same marinade. Together with the marinade, we remove the meat in the refrigerator for a day. After a day, put the meat in the marinade on the stove again, boil for 10 minutes after boiling. We leave to cool. Remove from marinade and pat dry with paper towels. Wrap tightly with parchment paper and refrigerate for two days.

Recipe 6: Pork ham with ginger

Incredibly delicious pork tenderloin with ginger and mustard. The recipe also uses an apple, which gives the dish a piquant sourness.

Required Ingredients:

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

Cooking method:

Peel the garlic cloves, cut into slices. We take a sprig of rosemary, cut off the leaves. Too large leaves can be torn into two or three parts. We wash the pork, dry it, make cuts. Place rosemary and garlic in the incisions. We chop the ginger. Mix vegetable oil with soy sauce, add ginger and ground pepper. Whisk everything thoroughly. Put the meat in plastic bag, pour the marinade there. We tie the package, shake it properly. We place in the refrigerator for 8-12 hours. Shake the bag occasionally to distribute the entire mixture.

We clean a large apple, rub it on a fine grater. Mix apple with mustard. Next, pour in the rest of the marinade from the bag. Dip the meat with paper towels. We heat the pan with oil, over high heat, fry the pork on all sides until golden brown. We coat the pork with mustard-apple mass. We place the meat in a baking sleeve, cook in the oven for an hour at a temperature of 200 degrees. If the piece is large, increase the cooking time. Cut the sleeve and bake for another 20 minutes. Cool the cooked pork, serve in slices.

Pork ham - secrets and helpful tips from the best chefs

For cooking boiled pork, a ham or a clean tenderloin is best suited. You can simply rub the pork with salt, garlic and spices, or you can make cuts and insert garlic cloves into the bottom, bell pepper, carrots, sun-dried tomatoes, herb leaves, etc. The cooking temperature of 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 cook for another 20 minutes. This will make the meat ruddy and fried, with a pleasant golden crust.

Already read: 8301 times

And again about a delicious big piece of meat at home. I offer you a whole selection of five recipes delicious ham. How to cook ham watch and read on.

Five delicious BUZHENINA recipes

Bouzhenin recipe with carrots and garlic

Ingredients:

3 kg pork leg
carrot
garlic
black peppercorns
Bay leaf
vinegar

Cooking method:

Wash the ham and remove the bone.
Boil the meat for about 40 minutes in salted water with vinegar, pepper and bay leaf. For the broth, take 3 liters of water, 2 tbsp. l. vinegar, 1 tbsp. l. salt.
Cut carrots and garlic into long strips or strips.
Remove the meat from the broth, dry it on a towel and stuff with carrots and garlic.
Put the ham in a deep baking sheet.
Pour in some broth and place in a hot oven.
Bake the pork for about an hour at a temperature of 160 degrees.
Periodically water boiled pork with juice or broth.
Cool the finished boiled pork, wrap in parchment and put in the refrigerator for 6-8 hours. Serve cold, cut into thin slices.

Recipe Homemade boiled pork in foil

Ingredients:

1 kg pork meat
2 tooth garlic
3 art. l. mayonnaise
mustard
pepper

Cooking method:

Mix mayonnaise with mustard.
Disassemble the garlic into cloves, peel and cut into slices.
Wash the meat, pat dry and stuff with garlic.
Rub the meat with salt and pepper.
Lubricate the future boiled pork with a mixture of mayonnaise and mustard. Wrap the ham in foil and place on a baking sheet.
Bake boiled pork for 1.5 hours at 200 degrees.
Then remove the top part of the foil and brown the meat until a beautiful crust.
Wrap the cooked pork in foil and let cool room temperature.
Remove the pork in foil to the refrigerator. Serve after 3-4 hours.

Browned Boiled Boiled Boiled Recipe

Ingredients:

2 kg pork ham with skin
1 head of garlic
pepper
dry herbs, spices and seasonings for pork
vegetable oil

Cooking method:

Wash the ham, dry it, salt, pepper, season with dry seasonings for meat.
Wrap the ham in a wet linen towel and marinate in the refrigerator for a day.
Pickled ham stuffed with garlic.
Cut the skin of the ham sharp knife ak to get the cells.
Salt and pepper the ham again, fry for vegetable oil until golden.
Put the ham on a baking sheet, pour in about 0.5 tbsp. water.
Bake boiled pork for 1.5 hours at 180 degrees.
The ham should be periodically watered with water or the juice that stands out.

beef ham recipe

Ingredients:

1 kg beef pulp
garlic
pepper
parsley

Cooking method:

Wash the beef meat, pat dry and rub with a mixture of salt and pepper.
Cut garlic cloves into strips.
Stuff the meat with garlic, wrap in cling film and refrigerate for 12 hours.
Then transfer the meat from the film to a sheet of foil and wrap it in a tight bundle.
Bake for 1-1.5 hours at 180 degrees.
After the cooking time has elapsed, turn off the oven and cool the pork without opening the oven.
Place the ham in the refrigerator to cool for 2-3 hours. Cellar with parsley.

Chicken ham recipe

Ingredients:

0.5 kg chicken fillet
pepper
8 tooth garlic
2-3 medium carrots

Cooking method:

Wash chicken fillet and pat dry.
Cut the fillet into layers of a continuous thin layer of meat 1-1.5 cm thick.
Prepare the garlic and carrots, then cut into strips.
Salt the fillets and season them on all sides.
Lay a large sheet on the table food film and put a layer of chicken fillet on it.
Arrange garlic and carrots on the fillet, place another layer of fillet and vegetables on top, etc.
Roll the resulting puff mass into a tight roll.
Tie the boiled pork with a thread and place in a baking sleeve.
Bake chicken ham for 30-40 minutes at 180-200 degrees.

See the video recipe for more details and visuals about boiled pork.

Video recipe "Home-style boiled pork" - a recipe for real boiled pork!

Cook with pleasure and be healthy!

Always your Alena Tereshina.

Boiled pork at home is an excellent substitute for sausages from the store. Boiled pork is made from pork classic version. But now they have already diversified this dish so much, offering recipes from beef, poultry, lamb.

And how many cooking methods, if earlier meat marinated with spices and aromatic herbs was baked in the oven, now options are offered, in a slow cooker, in an air grill. And as soon as they don’t bake, in foil, in the sleeve, in general, variations on the theme homemade boiled pork weight.

Many believe that boiled pork must certainly be prepared from a ham, back pork carcass. But try to take a fillet from the neck or a side with ribs, it will also turn out very tasty.

Boiled pork at home, how to cook

In order to prepare a piece of delicious boiled pork for the table, which will melt in your mouth and delight your family, you must first of all be patient, because such a dish is made for two or three days. And secondly, you need to pick up good meat.

We choose meat in the market, fresh, fresh young pork, where there is very little fat. Then the meat will be guaranteed juicy and soft. Choose a piece of two or three kilograms, although it will take longer to cook, but it will be tastier, and it will last longer.

For the marinade, choose the spices you like. Meat for cooking boiled pork is usually stuffed with garlic and spices, it is important to make cuts correctly and wait for time so that the dish has time to marinate.

Baked ham at home

We will take for the recipe:

A piece of young lean pork for three kilos
Three onions
head of garlic
Four tablespoons of salt
Three laurels
Eight black peppercorns
Three carnations
One and a half liters of red table wine

How to cook ham at home:

We immediately divide the spices, leaving a small part for stuffing, garlic and pepper. Cut the rest of the garlic into thin slices, grind the pepper with clove buds in a mortar.

Pour the wine into a convenient saucepan and pour all the spices and salt there. Onions need to be cut into large cubes, we also send them to the marinade. We put a piece of meat there. By the way, if there is not enough liquid, then you need to add it, we need the pork to be completely covered with marinade.

We cover the dishes with a lid and set to marinate in the refrigerator for two to three days. Only after this time do we start baking. The marinade will come in handy in this matter, do not drain it anywhere.

We take the pork out of the liquid and lay it out so that the piece dries, I first put it in a colander, then I just put it on a plate. An hour will be enough for us so that unnecessary moisture completely evaporates from a piece of meat.

Now let's get to the stuffing. Cut the garlic along the cloves into two or four parts, depending on the size. Grind the pepper in a mortar and mix with garlic, each piece of garlic is sprinkled with pepper. In a piece of pork we make cuts, a centimeter and a half deep with a very sharp knife and insert pieces of garlic there.

At this time, preheat the oven to 200 degrees. We choose a deep roasting tray, pour a little marinade into it and pour the marinade over the meat during cooking. The first fifteen minutes we cook boiled pork over high heat. The meat should “seal”, a crust should appear on it, due to which all the juice will remain inside.

Then lower the temperature, set it to 160 degrees and bake for half an hour. Then we reduce the temperature to 130 and bake until cooked. A three-kilo piece of meat takes about two and a half hours. We follow, do not forget the process, add the marinade, if the top starts to burn badly, cover with foil.

Boiled pork can be served not only cold, but also hot, but then it will be worse to cut.

Boiled pork in foil in the oven

For this recipe, you will need to take:

Kilo of not too fatty pork
A teaspoon of salt
Two teaspoons of prepared mustard
teaspoon dried tarragon leaves
Half a teaspoon of ground red hot pepper
Half teaspoon ground black pepper
head of garlic

How will we cook:

Rinse the meat under running water and leave for an hour in a colander to dry. We clean the garlic and cut the teeth with sharp plates so that it is convenient to stuff.

We mix spices in a bowl, then I add purple basil leaves, but this is optional. By the way, it will be delicious with rosemary and cinnamon. Mix the spices together with salt, pour the garlic cloves into the same place.

Put the dried piece of pork on a cutting board and first stuff it, make cuts with a thin and sharp knife and insert garlic plates there, do this from all sides. Too deep cuts do not need to be made, otherwise the juice will stand out strongly and the boiled pork will turn out to be dryish.

Now that the meat is seasoned with garlic, we transfer it to any convenient dish and begin to rub it with spices. Top with a thin layer of mustard and in a container tightly closed with a lid, put in the refrigerator. In this form, half a day will be enough for him.

Marinated meat needs to be warmed up before baking, this affects the taste and juiciness, so open the lid and just leave it on the table.

After an hour, we transfer it to foil and wrap it tightly on all sides so that juice does not flow anywhere.

We bake boiled pork in foil, gradually heating it so that the meat is well steamed inside. We put the baking sheet in a cold oven and only then turn it on to 180 degrees, after an hour and a half we begin to reduce the fire so that the meat languishes for about twenty minutes in the cooling oven. After twenty minutes, turn it off completely, and leave the boiled pork there. It must cool completely in the oven.

Pork ham in the sleeve

For the recipe we will need:

Kilo of fresh young pork
head of garlic
Litere of water
Canteen without a slide a spoon of salt
Half teaspoon ground black pepper
Ten peas of black pepper
Three laurel leaves

How to cook such a ham:

Good for cooking choose tender piece from the neck. Rinse the meat well and pat dry with paper towels. It should not have excess moisture.

We cook the marinade from water and spices, let it cool well and soak a piece of pork for a day. Meat all this time should be in the refrigerator, in a container under the lid. After we take out the pork and dry it.

We make cuts on a piece with a sharp knife and stuff with garlic slices. We rub a piece of pork with any meat spices that you like. We put a piece in the sleeve, tie it and pierce it several times to let the air out.

We put the baking sheet with the future boiled pork in a cold oven, set the temperature to 180 degrees and bake for an hour. After turning off the oven and do not pull out the boiled pork until completely cooled.

Homemade pork tenderloin in the microwave

What we need for the recipe:

Kilo of lean pork
Eight lavrushka leaves
five cloves of garlic
A teaspoon of salt
quarter glass hot water, boiling water
Sunflower oil

How to cook:

In the microwave, boiled pork cooks quickly, observe some subtleties and it will turn out juicy and tasty.

We wash the meat, dry it, you can get wet with paper towels. Stuff the garlic cloves into the cuts made in the meat. We rub the whole piece with spices mixed with salt, leave it to lie down for an hour.

After that, we heat the oil in a pan and quickly fry the whole biter so that the crust grabs.

We will prepare a glass container for the microwave with a lid. We spread the leaves of laurel there and pour water. We place a piece of pork and set to cook at the highest power for twenty minutes. Then turn the piece over to the other side and cook the same amount more. Leave in a covered bowl until completely cooled.

Festive pork ham

What you will need from the products:

A piece of pork per kilo, neck
head of garlic
Three tablespoons of mustard and honey
Salt and pepper to your taste

How to cook:

Rinse the meat and let dry. We make a marinade from mustard and honey, coat a piece and put it in a covered dish in the refrigerator for three hours.

After we start stuffing the pork with garlic, rub it on top with salt and pepper, leave it like that for another hour.

Wrap a piece of pork tightly in foil and bake for an hour in the oven. Let it cool there.

Pork ham in a slow cooker

What you will need for it:

Kilo of pork meat
A teaspoon of salt
A teaspoon of any meat spices
Six cloves of garlic
Tablespoon of vegetable oil

How to cook:

In a slow cooker, the process of cooking boiled pork is also accelerated, there is no need to pre-soak and wait a long time.

We wash the meat, let it dry and stuff it with garlic cloves. Mix spices with salt and rub it on all sides.

Pour oil into the multicooker bowl and, in the baking mode, quickly fry a piece of pork to get golden brown. Then close the lid and turn on the extinguishing mode for two hours. After an hour, the piece will need to be turned over. Can be cut hot.