Recipe for cooking boiled pork: home is always tastier

Juicy and fragrant boiled pork is considered a dish of Russian cuisine, but in fact, the tradition of baking meat with spices in the form of a large piece is in many cuisines around the world. Most of the pork is made from pork, as it is not only very tasty, but it turns out soft and juicy when baking. In most people, boiled pork is associated with holidays, for example, with Christmas or Easter, but in fact it can be cooked at any time - from boiled pork is an excellent replacement sausage, for example, for breakfast or sandwiches. Do not think that it will be very expensive - the same sausage is much more expensive.

The recipe for cooking boiled pork is fairly simple: it takes a fairly large one piece of pork and bakes with spices in the oven, most often in foil. Most often for ham fillet gammon, but any other part, for example, a more fatty and soft neck or scapula, is also suitable. Of the spices are used mainly black pepper and garlic, but you can take other suitable for pork, for example, crushed bay leaf. There are many ways to make a boiled pork tasty and fragrant.

Recipe for cooking boiled pork

You need to take a large piece of pork, salt, spices and garlic. According to some recipes, meat is pre-marinated, but it is not necessary - it will turn out juicy and soft, and the natural taste of meat can be killed by marinating. However, the meat still needs to be prepared for baking. To do this, it is necessary before baking roasted nuts, rubbed with salt and spices. With garlic you can do things differently: some housewives prefer to rub the meat with crushed garlic mixed with spices, and someone likes it more when the meat is stuffed with garlic. Especially delicious it turns out, when the cloves of garlic, cut on quarters before porking them with pork, are rolled in spices. In principle, both of these methods can be successfully combined - first lard a piece of meat, and then rub it with garlic and other spices chosen for this case. If the meat is lean - you can overlay it with very thin slices of fat: it will turn out much juicier.

Before baking, the prepared meat is laid out on the foil and tightly, but not very tightly wrapped in it, preferably in two layers. Convolution should be such that at least from below there were no crevices, otherwise not only will all the juice flow out of it, but the baking sheet will be extremely difficult to clean afterwards, and the kitchen will be filled with smoke. Also, the foil should not stick to the meat too tightly, otherwise the juice released from the boiled pork can break through the foil. There is a recipe for baked ham, according to which the meat is laid not directly on the foil, but on a vegetable substrate, for example, from onions and carrots - so it not only turns out more juicy and aromatic, but the meat does not burn to the foil. Instead of a foil for baking roast pork, thick-walled dishes can be used, so it will turn out with a more pronounced crusty crust, but in this case it will have to be watered constantly with the juice that gathers at the bottom of the dishes and make sure that it is always enough, otherwise the meat will burn to the bottom.

Baked pork roast in the oven at a temperature of 180 - 200 degrees for about one and a half hours. Someone prefers not to bother meat during this time, and someone tries every 20 to 30 minutes to water the meat with juice or melted butter. If during this time a very small ruddy crust was formed, and it would be desirable for it to be more pronounced, after baking it is possible to unfold the bundle slightly from above and, if possible, either include only the upper heating, but at a higher temperature, or place a metal pan over the meat and also Increase the temperature to 220 degrees, and after 20 minutes the meat will be covered with a delicious ruddy crust. It is very important not to overeat the boiled pork, so it's best to pre-pour it with juice.

This recipe for cooking cold-boiled pork can be varied at your discretion, for example, use other types of meat and spices.