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Cooking delicious meat in a modern kitchen is quite simple. Baked pork in the oven turns out very juicy and aromatic. A large number of recipes will allow everyone to choose the ideal combination of ingredients that meet the taste preferences of the family.
Secrets of cooking boiled pork up your sleeve
Initially, the recipe involved long-term baking of bear meat in an oven. Over time, beef and pork began to be used for boiled pork - they are juicier and more easily available. It is important to choose the freshest possible meat for the dish. It should be a uniform pink color without damaged areas, and have a pleasant smell.
It is also worth taking a responsible approach to choosing a pork cut. It is not recommended to take tough meat from the shoulder or the front of the ham. It is better to refuse low-fat loin, giving preference to pork neck - it has the ideal combination of fatty tissue in relation to muscle tissue.
The next important part of cooking boiled pork in the sleeve is the pork marinade.To make the delicacy more juicy, the meat is soaked for a long time. On average, 1-2 kg requires 4 to 8 hours of aging in brine. Salt, sugar, bay leaf and peppercorns are used as the basis for the marinade. More exotic recipes may include Provençal herbs, citruses and mustard.
The sleeve allows the pork to maintain its juiciness during long cooking
Garlic is an essential component of almost any boiled pork recipe. This spice not only improves the aroma of the finished dish, but also makes the taste of the meat itself brighter. Each slice is cut into several large pieces, which are inserted into small depressions in the pork. Some housewives recommend adding garlic to the future delicacy several hours immediately before cooking.
To keep the meat juicy during baking, various methods are used - from foil to baking sleeves. The latter are more preferable as they provide maximum tightness. Using a sleeve ensures that there is no need to subsequently clean the pan from grease and burnt food.
Recipes for homemade pork roast up your sleeve
Proper baking technology is the key to a delicious finished product. The marinated part is placed in a baking sleeve, after which its edges are sealed tightly, leaving a little air inside. Further cooking time and temperature conditions completely depend on the chosen recipe.
Pork is good because it goes well with a wide variety of ingredients.Depending on the recipe used, the list of products may vary significantly. To bake pork roast in the sleeve, mustard or garlic are most often used, but there are also more original recipes with caraway seeds, thyme and lime juice.
Simple recipe
The easiest cooking method involves soaking the meat for a long time and then baking it. The primary task is to prepare the marinade. For it they use:
- 2 liters of water;
- 2 tsp. salt;
- 1 tbsp. l. Sahara;
- 2 bay leaves;
- a couple of peppercorns.
Long marinating ensures the juiciness of the finished dish
Mix all ingredients in a small saucepan and bring to a boil. After 5 minutes of active boiling over medium heat, the liquid is removed and cooled. Place pork in it and leave it in the refrigerator overnight. When using large pieces of neck, marinating can last up to 2-3 days.
The prepared pork is wiped with a paper towel, then stuffed with chopped garlic. Place the meat in a baking sleeve, pinch the edges and place on a baking sheet. Baked pork is baked for 2-2.5 hours at a temperature of 170 degrees. Do not immediately tear the sleeve after removing it from the oven - you can get burned by hot steam.
With mustard and honey
Many housewives, when using this set of ingredients, refuse to pre-marinate. If you prepare the correct coating, the dish will turn out very juicy and aromatic. To make boiled pork in a sleeve in this way, use:
- 1 kg neck;
- 2 tbsp. l. honey;
- 1 tbsp. l. table mustard;
- 1 tbsp. l. Dijon mustard;
- 4 cloves of garlic;
- salt to taste.
Honey and mustard are the key to a bright crust on the finished dish
In a separate bowl, mix 2 types of mustard and liquid honey until smooth.The pork is stuffed with garlic and rubbed with salt to your taste. Then the dish is generously greased with the prepared mixture so that it is completely covered. The future boiled pork is placed in a baking sleeve, sealed and placed in the oven for 2 hours at 180 degrees. The dish is served both hot and cold.
With mayonnaise
You can cook delicious pork in the sleeve without combining several complex ingredients for coating. You can get golden brown meat by using regular or olive mayonnaise. In this case, boiled pork needs to be pre-soaked in a brine of 1 liter of water with 1 tsp diluted in it. salt and 1 tsp. Sahara.
Other ingredients needed to prepare the delicacy include:
- 1 kg pork pulp;
- 100 ml mayonnaise;
- salt to taste;
- 3 cloves of garlic;
- ground pepper.
To make boiled pork in mayonnaise more juicy, it is marinated for at least 5-6 hours.
To prepare the coating, mayonnaise is mixed with crushed garlic, salt and pepper. The meat is wiped from the remaining marinade and lubricated with the prepared mass, after which it is hermetically sealed in a sleeve. The future boiled pork is baked for 2 hours at 160-170 degrees until fully cooked. The dish is sliced and served with a side dish of baked potatoes.
With garlic and thyme
The use of aromatic herbs allows you to turn baked pork into a real delicacy. Under the conditions of an airtight baking sleeve, the meat is completely saturated with odors.
To prepare this dish you need:
- 1.5 kg neck or ham;
- 6 cloves of garlic;
- 3 sprigs of thyme;
- salt to taste;
- 1 tbsp. l. granulated sugar;
- 1 bay leaf.
Before cooking, wipe the pork with a paper towel to remove excess moisture.
First you need to prepare the marinade for the pork.Add a tablespoon of sugar, bay leaf and a little salt to 1 liter of water. The resulting mixture is boiled for a couple of minutes, then cooled and the meat is transferred to it for 5-6 hours. After this, the pork for boiled pork is wiped dry, stuffed with garlic and sprinkled with chopped thyme. The meat is placed in a sleeve and placed in the oven for 2.5 hours at 160 degrees. The finished product is cooled slightly and only after that the sleeve is pierced.
With carrots and garlic
Pork is stuffed with carrots so that during cooking it saturates the meat with its juices. For the recipe use:
- 1.5 kg pork neck;
- 4 large carrots;
- 1 head of garlic;
- salt to taste;
- seasonings for marinade.
Pour 1 liter of water into the pan, add a teaspoon of salt and sugar, as well as a few peppercorns. The liquid is brought to a boil, then cooled and the meat is marinated in it for 6 hours. After this, it is dried, shallow cuts are made over the entire surface, a little fresh garlic is put into each, and rubbed with coarse salt.
Carrots go perfectly with lean pork
The carrots are peeled and cut into cubes. It is also used to stuff meat. The boiled pork is placed in a sleeve, after which the bag is sealed and placed in an oven preheated to 180 degrees for 2 hours. The finished dish is served hot with a side dish of carrots.
With Provençal herbs
While using thyme to cook pork roast makes for a stunning dish, it's the complex array of seasonings that transforms the meat into a true aromatic masterpiece. You can use a ready-made set of Provençal herbs, but it is better to use fresh ingredients.
Most suitable for boiled pork:
- rosemary;
- thyme;
- basil;
- peppermint;
- marjoram.
Provencal herbs turn boiled pork into a real culinary masterpiece
The herbs are mixed in small quantities in a mortar, crushing them with a pestle until smooth. It is used to rub a previously marinated piece of pork weighing 1-1.5 kg, additionally stuffed with garlic. The future boiled pork is placed in a baking bag, which is sent to the oven for 3 hours at a temperature of 160 degrees.
With lime and cumin
As a marinade for meat, you can use not only the traditional mixture of salt, sugar and bay leaf. You can soften the pork for boiled pork in the sleeve using lime juice and caraway seeds. Squeeze out the juice from 2 citrus fruits and mix it with 1 tsp. seasonings The resulting liquid is coated with the meat and left to marinate for about an hour.
Pork in lime juice becomes very juicy and tender.
The finished meat is stuffed with garlic, rubbed with a small amount of coarse salt and placed in a baking bag. Place it in the oven for 2 hours at 180 degrees. The finished product is perfect not only hot, but also as a cold appetizer or meat for sandwiches.
Conclusion
Baked pork in the oven is perfect as a main dish not only for a family dinner, but also for a holiday table. Refined cooking technology allows you to get aromatic and incredibly juicy meat without resorting to exotic recipes.
