Are you still buying boiled pork at the store? But after all, made at home, it turns out much juicier and more aromatic. Explore our step-by-step guide on cooking boiled pork, bookmark it, and today cook this chic delicacy for your loved ones.
If you want to decorate the table with a festive dish or just to please the household with delicious cooked meat, boiled pork is what you need. Properly prepared, it will immediately smite everyone who tries it. How to cook boiled pork at home so that every juicy piece of delicious meat just melts in your mouth, and a golden crust beckons you, we will teach you.
How to choose meat for boiled pork
Boiled pork is a piece of not sinewy, not very greasy pickled meat baked with spices. Traditionally, boiled pork is cooked from pork. The ham is best for this dish - there is very tender meat and there is a small layer of fat that will make the dish even more juicy. Fans of less fatty dishes for baking use necklets. -If you move away from the classic version of baked meat, then beef, veal or turkey are also used for cooking pork.
To cook a delicious juicy boiled pork, when choosing meat, you must adhere to three main criteria:
- Colour. Fresh meat should be pink or light red. Grayish shades indicate that the product has been on the counter for a long time.
- Smell. Fresh meat has a sweet smell, and spoiled meat has the smell of rotten flesh.
- Texture. Fresh meat should be firm and elastic, and the surface should not stick to your hands.
There is another way to determine the quality of meat, but this can only be done at home. So, take a small piece of meat and pour it with boiling water. Five minutes later, look at the water. If it is cloudy and small rags are floating in it - the product is not high-quality, if the water is clean and clear, with a small splash of fat - everything is in order, the dish will turn out tasty and healthy.
Preparation of meat for baking
Rinse the meat well under cold water and pat dry with a paper towel. -If a piece of meat is too greasy for you, just remove excess fat from the top, leaving about 0.5 centimeters. Cut off, if any, the spit and small thin slices around the edges. Remove the spit carefully so that in the end the boiled pork does not look rugged and ugly. The meat is ready for pickling.
Before baking, the future boiled pork is marinated and stuffed. To do this, use different methods and ingredients - mustard, vinegar, lemon, pepper, herbs and much more. But there is a main rule - that boiled pork was juicy, it must be pickled for 10-12 hours. If less - she will not have time to absorb the right amount of marinade, more - she will give the marinade her juice and will be dry .-
Tip: when working with meat, constantly stroking it, giving it the desired shape, so that it remembers it, and subsequently boiled pork had a beautiful appearance.
It is interesting! Previously, the meat was pickled, thrusting it into the anthill. Formic acid softened its rigid structure, the main thing was to keep track so that the ants did not eat the delicacy completely.
When the meat is well marinated, remove the excess marinade from its surface - most of the peas of mustard or pepper, so that all this does not burn .-
Before baking, fry the meat on all sides. Just a little, just to take a thin crust, and the juice remained inside during baking. To do this, heat the pan well and fry each side for about 20 seconds. Oil is not suitable for frying, this must be done in a dry pan.
Roasting boiled pork
For baking boiled pork, they use different methods - they cook it in the oven, air grill or in a slow cooker. But it turns out to be more traditional only in the first two cases, since in a slow cooker the dish becomes more stewed than baked.
In the oven, baked ham is baked in a sleeve or foil. When baking in the sleeve, it is pierced with a fork in several places so that the steam does not tear the film.
To bake boiled pork in foil, fold it into 4 layers and lay the pickled piece on the matte side. It is wrapped tightly enough. We put the packed boiled pork on a baking sheet and add about 150 ml of cold water to it, it will create hot steam in the oven, create additional moisture and ensure uniform baking on all sides. We bake the dish at a temperature of 180 ° C, do not lower or raise the degree during baking.
It is interesting! To correctly calculate the time of baking meat, cooks use the following formula: 1 kg of meat = 1 hour of baking.
When the meat is ready, we take it out of the oven and let it cool, without opening the foil or sleeve, so that the boiled pork “rests” and is well fed with the juices that have left.
Secrets of cooking boiled pork
So, we highlight the main secrets of making juicy flavorful boiled pork:
- Pickle from 10 to 12 hours.
- Bake at 180 ° C.
- Fry the meat in a well-heated pan until baked.
- When baking in foil, add water to the baking sheet.
How to cook boiled pork at home: recipes
Dietary Turkey Pork
This turkey dish is not only lower in calories, but also has a special delicious aroma.
Ingredients: 1.5 kg turkey fillet, ginger root, rosemary, coriander, sage, salt, semi-sweet white wine.
We clean turkey fillet from unnecessary fat and hymen. Prepare the marinade: a little, up to about 35 ° C, heat the wine and add half a teaspoon of rosemary, coriander, saffron to it. In heated wine, spices will better reveal their aromas and enrich the dish with them. Three ginger on a fine grater (50-80 grams) and add to the marinade. Salt it (about 1-1.5 tablespoons of salt). The marinade is ready. We leave our meat in it for 10-12 hours.
In a well-heated frying pan, fry a piece of meat on all sides until a thin crust is obtained, put it in a sleeve. We puncture a few holes in the sleeve and send it into the oven. Bake at 180 ° C for 1.5 hours. When the boiled pork is ready, we take it out, cover it with a clean towel and let it cool. The dish is ready, you can serve a salad of fresh tomatoes and cucumbers as a side dish.
How to cook pork boiled pork
This is a traditional recipe for juicy baked ham, baked in the oven.
Ingredients: 1.5 kg pork ham, head of garlic, ground pepper, ginger, bay leaf, French mustard, salt.
Wash and clean the ham. Rub it with a mixture of salt and ground pepper. We make small cuts with a knife, inside which we also rub with our mixture. In each incision we put a piece of bay leaf and half a clove of garlic. Cooking marinade. We chop 5-7 cloves of garlic in a mortar, add salt, ginger and mustard. Coat the marinade with ham and keep it for 10 hours in the refrigerator.
When the pickled meat is ready for baking, remove the unnecessary marinade. Fry a piece in a pan, wrap it in 4 layers of foil and, on a baking sheet with cold water, send it to the oven for 1.5 hours to bake at 180 ° C.
Ready meat is allowed to cool in foil. When it becomes cold, finely chop, spread on lettuce leaves and decorate with olives.
How to cook beef pork
Such a beef dish may be a little dry, but in our unique recipe we found a special solution to make beef pork tender and juicy. In addition, in the context of it will look incredibly beautiful.
Ingredients: 1.5 kg of beef, 2 long carrots, ground pepper, honey, French mustard, vinegar, ginger, rosemary, coriander, saffron, salt.
We prepare the beef and make holes in it with a sharp long knife. Make holes along the fibers, try to pierce the meat through. Rub the surface of the meat with a mixture of salt and pepper, it should also fall into narrow slots. Cut the carrots into thin strips about 0.5 cm thick. Carefully put the carrot sticks into the holes. Prepare the marinade: mix 0.5 cups of vinegar with 0.5 cups cold water, add ginger, rosemary, coriander, saffron and salt.
We stand beef stuffed with carrots in a marinade for 10 hours. After frying on all sides in a frying pan, let it cool slightly. When the meat is at room temperature, rub it with honey and mustard, and after 10 minutes, pack in baking foil. We bake boiled pork 1.5 hours at a temperature of 180 ° C.
To serve the finished product, cut into thin slices. Serve it in sweet and sour sauce. In each piece, carrot circles will be visible, due to which the pieces will look amazingly beautiful.
Find out more recipes - how to bake beef in the oven.
How to cook veal boiled pork
Thanks to this recipe, you will not only cook delicious holiday meat, it will also be dietary.
Ingredients: 1.5 kg of veal, 1 lemon, 0.5 l of cherry juice, 300 g of prunes, ginger, rosemary saffron, salt.
We prepare the veal. Rub it with salt and ginger. We make holes in the meat and weighed them with pre-washed prunes. We prepare the marinade: mix the juice of one lemon with cherry juice, heat in a water bath to 35 ° C. Ginger, rosemary saffron, and salt are added to the heated mixture. We stand the veal in the marinade for 12 hours, after which we bake in the air grill. As in the oven, set the temperature in the oven to 180 ° C and bake the dish for 1.5 hours. This dish will go well with cranberry jelly.
Video master class from chef Ruslan Tangirov will help you quickly master all the intricacies of cooking boiled pork.
How to cook boiled pork? R. Tangirov.AVI