What is baked goods made of. Cooking homemade baked goods

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

Boiled pork - how to cook truly juicy meat

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

Homemade boiled pork, very, very tasty and juicy

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

Ingredients:

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

How to bake boiled pork in the oven in foil:

We clean a piece of the neck from films and veins. Wash and dry with paper towels. Then we make holes in it with a thin sharp knife.
We disassemble the garlic into cloves, cut into several parts. We pass two cloves through the press.
We put the pieces in the holes made.
Rub with chopped garlic.
Sprinkle with salt and rub it well into the meat. From the outside it looks like a massage.
We repeat the massage with pepper.
We wrap the meat with a film and put it in the refrigerator for 1, and preferably 2 days.
Before baking, we take out the meat, remove the film and wrap it with foil in two layers.
We heat the oven to 200°C. If you use a thermometer, stick the probe into the piece so that it reaches half way down the piece. We put it in the oven and wait for it to show a temperature of 77 ° C-80 ° C. If you cook without a thermometer, by time, then note the countdown time and bake for 1 hour (do not forget that the time depends on the weight and size of the neck). We unfold the foil and put the boiled pork back in the oven so that a delicious crust forms on it. This will take us 10-15 minutes.

Ready ham can be served on festive table as a hot dish with any suitable side dish, or you can cool it and make sandwiches with it. Cooled well, especially the next day, it will thicken and you can cut it into thinner slices.

Boiled pork in a slow cooker in the sleeve

Such meat is not at all difficult to cook at home. It will turn out delicious and may well replace store-bought sausage.

Ingredients:

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

How to cook ham at home:

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

It's difficult to imagine family dinner without meat. One of the simplest ways to prepare it is boiled pork. You can use any meat for it. But traditionally the most delicious is pork boiled pork.

Ready-made boiled pork can be purchased on store shelves. But she will never be able to compare with fragrant and juicy boiled pork cooked at home.

Choice of pork

As a rule, for the preparation of boiled pork, they buy a ham, back or neck. Fits good pork neck with little layers of fat. Worth giving preference fresh meat, not steamed, and not frozen.

This is one of the main factors affecting the taste of boiled pork. The piece should be large, that is, at least one kilogram, and ideally one and a half to two kilograms. It marinates well and bakes well.

Features of the preparation and preparation of boiled pork

Meat is prepared in a variety of ways to prepare boiled pork.

Previously, boiled pork was baked in the oven without foil, but now it is used more and more often. It keeps the pork juicy, it is advisable to use at least three or four layers. In addition to foil, you can use a baking sleeve, it also gives the meat juiciness, but there must be free space in the sleeve so that it does not burst.

If the old-fashioned boiled pork is baked simply on a baking sheet in the oven, then it is advisable to pour a little water on the bottom of the baking dish.

The cooking time of boiled pork in the oven depends on the size of the piece, the type of meat and the features of the oven. Typically, the cooking time varies from one and a half to four hours. And the temperature is from one hundred and eighty to two hundred degrees.

To check the readiness of the boiled pork, you need to slightly pierce the meat. If pinkish or grayish juice starts to stand out, then the boiled pork can be removed from the oven. If the juice is reddish, then it is not ready yet.

Pork homemade ham

Recipe one

Ingredients	Quantity
pork -	piece (about two kilograms)
garlic -	1 head
onion -	two pieces
Bay leaf -	four pieces
peppercorns -	ten pieces
carnation -	three jokes
red dry wine -	one and a half liters
salt -	25 g
Time for preparing: 180 minutes	Calories per 100 grams: 300 kcal

We cut the onion into strips or half rings;
A few cloves of garlic cut into several pieces;
Crush the pepper and cloves lightly, chop the bay leaf;
Pour red wine into a container, add salt, spices, garlic and onions;
We put a piece of pork there. Leave in the refrigerator for a day;
Before baking, the meat must be removed from the marinade and dried. Do not pour out the marinade;
We heat the oven to a temperature of two hundred and ten degrees;
We make cuts in the pork and insert slices of garlic there. You can also insert pieces of bacon;
Put wooden sticks on the bottom of the baking dish and pour the marinade. Put a piece on top;
Bake for twenty minutes at a temperature of two hundred and ten degrees, then reduce to one hundred and seventy. We bake boiled pork at this temperature for about two and a half hours;
In the process of baking, it must be watered with the remaining marinade;
After the specified time, check the meat for readiness by piercing with a knife in the thickest place. Colorless juice indicates that the meat is ready.

- This recipe is just a godsend when you need to cook something in a hurry.

Recipe two

Ingredients:

pork - one kilogram;
sea salt, pepper;
garlic - a few cloves;
kefir;
Provencal herbs;
vegetable oil.

Rub the meat with pepper sea salt and provencal herbs. Make cuts in the pork and insert garlic cloves into it. Pour the meat with kefir and leave overnight;
In the morning, take the pork out of the marinade and dry;
Heat oil in a frying pan, fry a piece of meat on all sides;
Such boiled pork can be cooked both in a sleeve and in foil. Preheat the oven to one hundred and eighty degrees. Put the meat on a baking sheet and pour some water. Put in the oven for one hour.

Pork ham with ginger in foil

Ingredients:

pork - one kilogram;
garlic - four - five cloves;
rosemary - one teaspoon;
fresh ginger;
salt pepper.

Cooking time - 2 hours (12 hours for pickling).

Calorie content per hundred grams - from 300 to 800 kilocalories, depending on the fat content of the meat.

Ginger root should be peeled and grated. You should get about three teaspoons;
Finely chop the garlic or mince with a garlic press. Mix garlic, rosemary and grated ginger;
Grate the pork with salt and pepper, and grease the resulting mixture on top;
Put the meat in plastic bag and refrigerate overnight.
Wrap the pork in several layers of foil before baking;
Preheat the oven to two hundred degrees, put the pork on a baking sheet, add a little water and put in the oven for one hour.

How to bake meat in a sleeve

Ingredients:

pork neck - one kilogram;
red pepper - one teaspoon;
bay leaf - three pieces;
salt pepper.

Cooking time - 2 hours (a day for pickling).

Calorie content per hundred grams - from 300 to 800 kilocalories, depending on the fat content of the meat.

To prepare the marinade, pour water into a container. Add salt, one tablespoon of salt per liter of water. We also put peppercorns and bay leaves there. Optionally, you can put coriander, cloves. After boiling, boil the marinade for six to seven minutes. Now it needs to be cooled;
Put the meat in the marinade and leave in the cold for a day;
After a day, we take out the pork, rub it with spices;
We put the pork neck in a baking sleeve, place it in a pan and send it to the oven for an hour. First, it must be heated to a temperature of one hundred and ninety degrees.

Pork recipe in a slow cooker

Ingredients:

pork - one kilogram;
garlic - one head;
mustard - two tablespoons;
salt, spices.

Cooking time - 3 hours.

Calorie content per hundred grams - from 300 to 800 kilocalories, depending on the fat content of the meat.

First you need to prepare a sauce of garlic and mustard. Chop the garlic cloves with a knife or garlic press, you can grate. We put the garlic in a container, add pepper and mustard there. You can salt a little;
Rinse the meat and dry well;
On a large sheet of foil, lay out one third of the mixture of garlic and mustard. We put a piece on it. With a silicone brush, you need to coat the pork on all sides;
Wrap meat tightly in foil. The edges of the foil should be on top, otherwise all the juice will flow into the multicooker porridge;
Put the pork into a bowl. Now you need to select the "Multipovar" program and set the temperature to one hundred and twenty degrees. We select two hours for cooking;
The meat in the slow cooker will turn out juicy and bake well. You can not get the finished pork immediately after cooking. After the end of the program, it is necessary to turn off the "Warming up" mode and leave the boiled pork for several hours.

Roast pork in the microwave

Ingredients:

pork - one kilogram;
bay leaf - eight pieces;
salt, spices;
boiling water - fifty milliliters;
sunflower oil.

Cooking time - 2 hours.

Calorie content per hundred grams - from 300 to 800 kilocalories, depending on the fat content of the meat.

Rinse and pat dry the pork. Make slits in the meat with a knife and stuff with garlic cloves. Grate a piece of meat with spices, salt and leave for an hour;
To warm sunflower oil in a frying pan and fry a piece of meat;
Put the bay leaf in a glass dish for the microwave and pour water;
Place a piece in a container, close the lid and cook for twenty minutes at maximum power;
Then the piece must be turned over and cooked for another twenty minutes. Leave the pork tenderloin covered until it cools completely.

Useful Tricks

When baking meat without a sleeve or foil, you need to put it so that the fatter place is on top.

To prevent the boiled pork from burning from below, you can put it under non-wooden sticks.

If the meat is baked in foil, then after it is ready, you need to hold it in foil in the turned off oven for another ten minutes

To prevent the pork tenderloin from turning out dry, you need to warm it up well before putting it in the oven.

You can pre-fry the meat a little in a pan before sending it to the oven so that the meat fibers are slightly baked and the juice does not leak out.

Baked ham - a traditional dish Slavic cuisine. The first written references to this popular dish in Russia date back to the 16th century. Then pork, lamb were used for its preparation, and the inhabitants of the northern environs - bear meat. Meanwhile, boiled pork from a piece of baked pork is considered a classic.

What is a baked goods

Simply put, boiled pork is a piece of baked meat. But what does this name mean and how does the dish differ from other types of meat products?

Pork ham, as already mentioned, is a dish with a long history. It is believed that it was invented by the East Slavic tribes who lived in the upper reaches of the Western Bug River. Nestor the Chronicler claimed that these people did not experience problems with food, in particular, they always had plenty of meat (especially boar). And one of the most common products among buzhans was salted or smoked. It is believed that local culinary specialists created real masterpieces from meat, but their baked meat turned out to be especially tasty. So the characteristic name - boiled boiled pork - stuck to the favorite dish of buzhan.

True, there is another version of the origin of this name. According to another theory, this meat product used to be called vuzhenina (from the Old Slavonic word “wood” - smoke, dry). Over time, the name was transformed into the more familiar to us "boiled pork".

Which of these versions is true, let historians and philologists argue. And gourmets, meanwhile, enjoy a gentle and juicy meat. Moreover, Austrians, Canadians, British (although they bake mostly non-larded beef) and Balkans (bake pork with skin) have something similar to Slavic boiled pork.

How was it prepared in ancient times?

Beef with carrots

According to this recipe, boiled pork turns out not only tasty, but also beautiful. Rub the beef piece with salt and pepper. In several places, make cuts into which to put circles raw carrots and garlic. Leave the meat overnight in a marinade of vinegar, crushed ginger water, coriander, rosemary, saffron, and salt. Serve with sweet and sour sauce.

Veal tender

Grate a piece of veal with salt and chopped ginger, put pitted into "pockets". For marinade, mix lemon and cherry juice, heat for a couple, add chopped ginger, salt, saffron to the mixture. Marinate the meat for at least 12 hours. Serve the finished chilled product in slices with cranberry sauce.

From turkey in wine

Marinate the turkey fillet overnight in a mixture of white wine (warm up a little beforehand), coriander, rosemary, sage, and salt. Bake in a sleeve or tightly wrapped in foil. Pairs well with a fresh vegetable salad.

Boiled pork serves useful alternative fried meat. It will fit as holiday dish or a nutritious snack. And if you use turkey meat instead of traditional pork, you get an excellent diet dish. Beneficial features delicacies directly depend on the type of meat chosen as a raw material. But in any case, boiled pork is an excellent source of proteins, sodium, B vitamins and other components important for health.

Home-style pork tenderloin in brine It turns out very tasty, soft, with a pleasant spicy aroma. Boneless parts of the carcass are suitable for cooking boiled pork: neck, ham, back. Spices for marinade and for baking can be used to your liking. Ready-made sets of spices "for meat" are well suited, as a rule, all the spices in them are selected in a balanced way. Boiled pork can be served both hot and cold on sandwiches or as an appetizer.

Ingredients

To make homemade pork tenderloin in brine, you will need:

700-800 g of pork pulp;

2 tbsp. l. spices for meat;

1 tsp dried garlic (optional)

For brine:

1.5 liters of water;

2 tbsp. l. salt;

1-2 bay leaves;

1 st. l. provencal herbs.

Cooking steps

To prepare the brine, boil water with Provencal herbs, salt and bay leaves. Cool to room temperature. Wash the pork, place in brine so that it is completely in the water. Leave meat in brine overnight.

Remove the pork from the brine and pat dry with paper towels.

Boiled ham can be served both hot and cold. If you plan to serve cold, I recommend cooling the meat without unwrapping the foil.

Delicious, fragrant home-style boiled pork in brine is ready.

Bon appetit, please your loved ones!

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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 put in 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 with a sharp ak knife to get the cells.
Salt and pepper the ham again, fry in vegetable oil until golden brown.
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.