When planning home celebrations, the housewives excitedly count every hour for preparing dishes for the festive table. It is very difficult to exclude meat dishes from the traditional solemn menu. However, in fact, everything is not so complicated, for example, do not ignore the step-by-step recipes of boiled pork in the oven in the foil. Not so often there will be a guest who is not tempted by a piece of juicy baked meat.
Boiled pork can be decorated with a festive table, and in the daily menu he has a place. Home-made natural meat is much tastier and healthier than purchased sausage.
Do not know how to cook tasty, juicy, soft and fragrant boiled pork in the oven in foil? Step-by-step recipes will reveal the secrets of meat delicacy.
General principles for cooking boiled pork in the oven according to step by step recipes
• For a good boiled pork, you need to select a large piece of meat without bones and veins, with thin layers of fat, which will determine the juiciness of the dish. The juiciest boiled pork from ham or cervical carcass is considered the most juicy. The optimal weight of the pulp from one and a half to three kilograms. Chilled or fresh meat is ideal. It is undesirable to use a steam room, such a piece will have to endure for some time in the refrigerator. It is not recommended to use frozen semi-finished product for boiled pork, which loses part of the meat juice during thawing.
• Production of boiled pork in the oven in foil according to step-by-step recipes takes place in several stages. The meat must be thoroughly washed with cool water, cleaned of excess fat and veins. After this, the pulp is thoroughly dried with towels to make it convenient to work with.
• Next, the pork is stuffed with vegetables, rubbed with spices, syringed or pickled in a liquid marinade. This stage of preparation depends on the recipe, because there are many technologies for softening the meat fiber and seasoning options so that the baked boiled pork does not turn out dry and tasteless.
• Prepared meat is carefully wrapped with foil. It should be folded in at least three layers so that the accidentally damaged layer is covered by the next. The foil seams are tucked and plucked - the packaging should be as tight as possible. Sometimes the pulp is first wrapped in parchment and only then in foil.
• Bake boiled pork in the oven on a baking sheet or in a pan. The baking time depends on many factors: the type of meat, the initial preparation, the size of the piece. Usually the process lasts from one and a half to three hours. The baking temperature in each recipe is specified separately. Sometimes they use a special temperature regime, at first they cook boiled pork with maximum heating, and then they switch to a lower temperature.
• Serve boiled pork in the form of slices after complete cooling and even additional aging in the refrigerator. Although, if you really can’t wait, you can let me try a piece of warm meat.
Roasted pork in the oven: a step-by-step recipe for tender, spiced pork
Baking in the oven a large piece of meat is possible in dozens of only separately similar methods, starting with shpigirovanie and ending with pickling. They are not suitable for everyone, in a marinade, meat needs to be kept for a certain time, stuffed - not everyone likes it. We offer a step-by-step recipe for boiled pork in the oven in foil, which involves the extrusion of meat with cream. Delicate cream is injected into a piece with a thick needle syringe, which makes the meat more juicy. Instead of cream, any marinade, wine and even beer will do. It turns out good boiled pork with pomegranate juice, cranberries and currants.
Ingredients:
• kilogram of selected pork pulp;
• garlic;
• a spoonful of a mixture of hot peppers;
• 100 ml of cream of low (up to 10%) fat content;
• a spoonful of aromatic spices, such as "Italian herbs";
• fine salt - a teaspoon with a small slide.
Cooking method:
1. Peel the garlic. There are no restrictions on the amount, you can use less or more. For a given amount of meat, for a bright garlic aroma, it is enough to take five medium prongs.
2. Squeeze the garlic in a bowl with a press, add a mixture of herbs, salt, aromatic peppers and grind thoroughly. Pour cream into a bowl, mix thoroughly and insist for a quarter of an hour. It is desirable to maintain the cream at room temperature, then they absorb all the flavors more easily.
3. The settled mixture is filtered through layers of gauze, the remaining spices are not discarded. We fill the syringe with filtered cream and put a needle with a wide clearance on it. We pour two tablespoons of the infusion, add to the thick of spices and mix.
4. Having washed a piece of meat with water, we cut off everything superfluous from it: veins, films, excess fat. We pierce the meat with a needle, as far as the length allows, and gradually removing it, squeeze the cream out of the syringe. We make such punctures as densely as possible over the entire surface of the piece.
5. We spread a piece filled with aromatic cream on a large sheet of foil, coat the meat on all sides with the left thick and wrap it with foil. We turn the foil at the seams so that meat juice does not run out of them when baking.
6. Place the package on a baking sheet and set it in the middle level of the oven, of course, heating it up to 180 degrees in advance. Bake for an hour and 40 minutes.
7. Cool the pork without removing it from the foil, then for another 4 hours, place it in the refrigerator without unpacking.
Boiled pork in the oven in a foil: a step-by-step recipe for pickled pork belly
Now try to cook the brisket. To make the baked meat step by step recipe of boiled pork in the oven in the foil juicy, it must first be marinated. Marinade is prepared by mixing all the ingredients and is applied to the meat with a thick layer. The duration of pickling is two hours at normal room temperature; in hot weather, it is better to place the preparation in the refrigerator overnight.
Ingredients:
• 750 gr. pork (brisket);
• two tablespoons of pure sunflower oil;
• a small onion head;
• a quarter of a small spoonful of ground chili;
• ground laurel leaf - 1/3 tsp;
• five cloves of garlic;
• 0.5 tablespoons of black, freshly ground pepper;
• a spoon of table salt;
• 30 gr. ketchup or fresh tomato puree;
• a small pinch of ground thyme.
Cooking method:
1. We prepare marinade for meat. Finely chop the onion, put it in a bowl and lightly knead it with your hands. Through the press we push the garlic to the onion, add the chili pepper and all the spices. Add oil, spread the tomato and mix well.
2. After washing a piece of meat with water, wipe it well with a paper towel and put it in a bowl with marinade. Rub with a spicy mixture on all sides, tighten with a film, let the meat stand for two hours.
3. A well-marinated piece of pulp is tied with a string, put on a foil spread on a table. From above, grease the meat with the remnants of the marinade and pack tightly. Pay close attention to the seams, if they are badly tucked, meat juice will leak out.
4. Place the meat package in the form with low sides or on a roasting pan and put in a hot oven. We cook boiled pork in foil, keeping 190 degrees for an hour. Then we carefully cut the top layer of the foil, we part the edges to the sides. We put the meat back into the oven for about ten minutes, turn it over and for the same time brown the other side.
5. Let the boiled ham cool, and remove the thread, cut into slices and serve.
Juicy boiled pork in the oven in foil: a step-by-step recipe for baking meat in double packaging
The step-by-step recipe for boiled pork in the oven in the foil itself is simple, the process is quite lengthy. The meat must first be marinated, then baked for two and a half hours, after which, after cooling, soak for at least six hours in the refrigerator. It is important to remember - depending on the weight of the piece, the duration of baking may vary. In order not to overdry the meat, you need to accurately determine the time. To this end, divide the weight of the selected piece by "3" - one third of the mass of meat in kilograms is equal to the length of time, in hours, during which the boiled pork must be baked at maximum temperature.
Ingredients:
• pork, a piece of fatty meat - 2.5 kg;
• ground sweet paprika;
• pea black pepper, ground in a mortar;
• garlic.
Cooking method:
1. We dry a piece of pulp washed with water with disposable towels. From all sides rub it with salt and sprinkle with pepper.
2. We clean a large head of garlic, grind the tines and grate the meat on all sides.
3. Put the pork in a bowl, tighten with a film. We stand the meat for three hours on the table or all night in the refrigerator.
4. After pickling, rub ground paprika in pork. Seasoning seasoning is not worth it, it gives the meat a color and a light aftertaste.
5. Prepared meat is pulled together with culinary twine and wrapped tightly with parchment paper, spread on foil and wrapped in it. We check the seams, the packaging should be airtight.
6. Put the package on the roasting pan and place it in the oven preheated to 250 degrees. Having set the baking sheet at an average level so that the meat is baked evenly, bake boiled pork for 45 minutes at the above temperature, then reduce the heat to 200 degrees and continue cooking for another hour and a half.
7. After baking, we don’t get the boiled pork, let it slowly cool in the oven turned off. After that we take out a baking sheet, and do not unwrap the meat until it cools well. Well, that’s not all. After cooling to room temperature, unfold the boiled pork and quickly repack it in clean parchment. We put it in the refrigerator so that the meat lies in it for at least 6 hours.
Fragrant boiled pork in the oven in foil: a step by step recipe with mustard marinade
Baked boiled pork stuffed with garlic in the oven in foil according to a step-by-step recipe is pre-rubbed with spices and mustard. The meat is aged in highly carbonated mineral water, which accelerates marinating. Mustard softens the fibers well and makes boiled pork soft and juicy, garlic plates add a pungent taste and aroma.
Ingredients:
• one and a half kilograms of pork (ham or collars);
• 3 tablespoons of finished hot mustard;
• large head of garlic;
• two tablespoons of cardamom;
• one, an incomplete spoon, oregano, coriander and rosemary;
• two tablespoons of sweet paprika and coarse salt;
• carbonated mineral water.
Cooking method:
1. In a small bowl, mix all dry spices, spices and salt. In a similar container, spread the mustard and finely grind two large garlic cloves to it. Stir, and cut the remaining garlic with longitudinal plates.
2. Put the dried meat on a chopping board, with the tip of a knife with a long, sharpened blade, pierce the flesh and cut it slightly. We remove the knife, and in the resulting cavity we lay the plates of garlic. We stuff with this method, the whole piece.
3. We rub the future boiled pork with a mixture of spices and spices, well coated with a mustard mass. Spices are not fully consumed, half of the mixture is left.
4. Put the coated meat in a deep bowl and pour soda. Let’s stand for at least half an hour.
5. We take out a piece, erase the remains of mustard with disposable towels and again carefully rub with spices. We wrap in three layers of foil, tightly fasten the seams so that the juice does not leak out, and lay out in a shape with low sides.
6. We fill the 3 cm form with cool water, put it on the hot (180 degrees) oven for an hour and a half. Periodically open the door and check the water level, if necessary, add boiling water.
7. Not earlier than an hour after the start of baking, we cut the packaging from the foil on top and part the edges well. A piece of boiled pork should be completely open. We put the form back into the oven, bring the boiled pork to readiness at the previously set temperature. Do not forget to monitor the water.
8. We release the hot boiled pork from the foil, place a piece on the wire rack, and put a suitable dish under it. We put a wooden plank on the meat, on top of it a small load. When the boiled pork reaches room temperature, we remove the cargo, and wrap the meat with parchment and place it in the refrigerator until it is completely cooled.
Tips for cooking boiled pork in the oven according to step-by-step recipes
• If you put wooden sticks (skewers) on a baking sheet or meat, and on them a parcel with meat, the bottom of the boiled pork is not guaranteed to burn. But if the pan has high sides, you can pour 3 cm of water into it, the level of which is kept throughout the process, adding boiling water as it evaporates.
• After baking, boiled pork is preferably kept in foil until completely cooled. Even if the foil was opened according to the recipe, hot boiled pork should be tightly wrapped in foil again.
• Do not put meat in a cold oven, it must be warmed up to the required temperature in advance.
• There is such a recommendation - before wrapping the future boiled pork with foil, you must seal the meat juice inside the piece - quickly fry the meat from all sides in a pan with a minimum of vegetable oil.
