There is hardly a person who loves meat, but at the same time remained indifferent to boiled pork. Juicy, aromatic, satisfying - a properly prepared dish literally melts in your mouth, and it's not difficult to prepare. The main thing is to choose the right main ingredient and not violate the cooking technology. Classic boiled pork at home is made from pork. Most often this is a back leg, but you can choose a loin, shoulder blade or neck. Please note: the meat must be with a layer of fat, so it will turn out to be really tasty. However, some people prefer veal, beef, or even poultry. In this case, for the juiciness of the dish, the meat during baking must be overlaid with bacon on all sides. Do the same with a lean piece of pork. You can also take lamb or bear meat, but in this case, the meat must be pre-marinated to get rid of the specific smell and make it softer.

There are 2 versions of the appearance of boiled pork. According to one of them, this dish was invented by the Eastern Slavs who lived near the Western Bug River. They had no problems with meat, since there were a lot of wild boars in these places. And they processed the future food on fire. So, baked buzhan meat became known as boiled pork. According to another version, boiled pork once had the name “vuzhenina” from the word “wood” - to dry, smoke. However, later the name was somewhat transformed.

In any case, whatever the reason for the appearance of this dish, it will be an excellent option for festive table... A large juicy, fragrant piece of meat is especially relevant on New Year's or Christmas Day, when the whole family is gathered. Of course, you can cook boiled pork for everyday use. In this case, it is better to serve it for dinner with fresh or baked vegetables and herbs.

Homemade pork pork in pomegranate sauce

This option for baking meat is rightfully considered one of the most successful. Acid pomegranate sauce or juice softens the meat, and the combination of acidity and sweetness will give the pork unusual notes of taste. Even if you're unlucky and the meat is pretty tough, pomegranate juice will fix that.

• pork (preferably a ham, and do not forget about the presence of fat) - 2 kg;
• salt - 25 gr.;
• garlic - 5 teeth;
• dried bell pepper (preferably several colors) - 2 tbsp. l .;
• Narsharab sauce - 100 ml (can be replaced with simple pomegranate juice).

Cooking steps:

1. First rinse the piece of meat with cold water. You do not need to cut the bacon - it will help make the boiled pork more juicy. You can make small cuts in the meat with a knife so that it is better saturated with the marinade.

3. Then coat the pork with the garlic passed through a press and after that wipe it off well with chopped bell pepper... It is better if it is coarsely ground.

4. The next step is to add sauce or juice. But watering the meat is not enough. You need to rub the marinade well.

5. Put pork treated in this way in the refrigerator for at least 3 hours so that it is soaked in juice and spices. Experienced housewives leave the meat to marinate overnight.

7. During the cooking process, you can periodically pour the fat on the meat.

8. After about 3 hours (remember, everyone has different ovens, so be guided by your own) the boiled pork is ready. Cut it into small slices and serve with vegetables in lard leaves.

One of the advantages of this dish is its versatility: it can be served both hot and cold. In the second case, it is an excellent alternative to sausages. Or replenish.

The highlight of this recipe is the ginger sauce. To prepare it, you will need lemon juice, honey and grated ginger in equal proportions. Thanks to him, the meat becomes unusually tender, and the acidity of the lemon, the sweetness of honey and the astringency of ginger will give it an unforgettable taste and aroma. Plus baking sleeves - a minimum of dirty dishes. In addition, not everyone has a special form for the oven, and it is not cost-effective to use a baking sheet.

For cooking you will need:

• pork (ham) with fat layers - 1.6 kg;
• garlic - 4 teeth;
• paprika - 1 tbsp. l .;
• salt - 1.5 tsp;
• ground black pepper - 1 tsp;
• hops-suneli (can be replaced with any spices to taste) - 1 tbsp. l .;
• the above sauce - 2 tbsp.

Cooking steps:

1. First rinse the meat in cold water and pat dry with a paper towel. Make small pocket cuts to help the pork soak in the marinade.

2. Pass the peeled garlic through a press. Combine all ingredients: garlic, paprika, salt, suneli hops and sauce.

3. Now rub the meat with the mixture. Don't forget the pockets. Make an effort to soak the pork well.

5. Send the meat to an oven preheated to 200 degrees for 1.5 hours.

The boiled pork is ready. The dish can be served hot or cold, additionally garnished with herbs and vegetables.

Festive boiled pork at home with prunes - video recipe

For lovers of a subtle sweet note in meat, I propose to get acquainted with the recipe for boiled pork with prunes. Spicy, juicy and at the same time with an interesting filling. A very detailed recipe will help you prepare this dish, even if you have never cooked it before.

The highlight of this dish is rosemary, which is ideal for all types of meat, and its inherent coniferous aroma will add some piquancy to the dish and a New Year's mood for you. In addition, rosemary has a mass useful properties... And to make the meat more juicy, you can use lard during cooking, which is then simply thrown away.

For cooking you will need:

• beef pulp - 1 kg;
• classic mustard - 3 tbsp. l .;
• garlic - 1 head;
• fresh rosemary - 3-5 branches;
• salt and pepper to taste.

Cooking steps.

1. Rinse the meat thoroughly under running water and pat dry with a paper towel.

2. Squeeze the garlic through a press directly into the beef. Add salt, pepper, mustard and rosemary leaves and mix thoroughly and rub into the meat.

3. The next step is to wrap the beef in 2 layers of foil. Make sure the meat is completely covered.

4. Send to the oven, preheated to 180 degrees, for 1.5 hours. After that, do not remove the meat from the oven until it cools completely. This version of boiled pork is best served cold.

After the meat has cooled completely, remove it from the foil and cut into small slices. Garnish with a sprig of rosemary and serve.

Delicious and spicy pork at home from turkey fillet

But what about those who do not eat red meat? Are they really deprived of the opportunity to try this tasty dish how is boiled pork? Not at all. Especially for them there are original unusual recipes poultry pork. Plus, it's a great alternative to store-bought sausages.

For cooking you will need:

• turkey fillet - 1.5 kg;
• granular mustard - 20 gr.;
• paprika - 1 tbsp. l .;
• seasoning for turkey on charcoal - 20 gr. (can be replaced with any arc you want);
• black pepper - 1.5 tsp;
• dry garlic - 1.5 tsp;
• oregano - 1 tsp;
• rosemary - 1 tsp;
• sunflower oil (can be replaced with olive oil) - 2 tbsp. l.

For the saline solution you will need:

• water - 1 l;
• salt - 30 gr.;
• sugar - 1 tbsp. l.

Cooking steps.

1. Dip the fillet in brine and let sit for 30 minutes. After this time, remove and pat dry with a paper towel.

2. In a separate bowl, combine all the seasonings with vegetable oil and rub a piece of poultry with the resulting mixture. For convenience, you can immediately put the fillet on foil, in which you will wrap it later.

3. Wrap the turkey in foil. Make sure everything is packed tightly, otherwise the juice will leak out. Send to marinate in the refrigerator for 3-4 hours.

Uncover the turkey and cut the meat into thin slices, serve cold.

Recipe for cooking festive turkey pork with dried apricots - video

You can make delicious turkey pork different ways... I have already described one of them above and propose to get acquainted with the second, which is strikingly different in taste, but at the same time is just as excellent. Such boiled pork is especially good for the festive table, for example, for the new year.

Your guests will not soon forget such a treat and will ask for recipes to cook next time at home.

Thanks to 2 types of mustard and cooking technology, the pork turns out to be really tender, and the spices give it a truly unique aroma. Plus, usually this part of the pork is fat enough to make the meat very juicy. Hot pork will be an excellent main course of your table, and cold - a good alternative to store slices: it can be served separately or made as sandwiches.

For cooking you will need:

• pork neck - 1.8 kg;
• garlic - 6 teeth;
• granular mustard - 1.5 tbsp. l .;
• table mustard - 1.5 tbsp. l .;
• sour cream or mayonnaise - 3 tbsp. l .;
• salt - 40 gr.;
• Italian herbs - 3 tbsp l .;
• a mixture of peppers to taste.

Cooking steps.

1. Rinse the piece of meat with water and pat dry with a paper towel. Peel the garlic and cut into small cubes.

2. Mix salt and seasonings in one bowl, sour cream with two types of mustard in another.

3. Make small cuts in the meat with a knife. Insert a piece of garlic into each such cut and add a little salt and spices.

4. Rub the remaining salted seasoning into the meat on all sides, and then brush it with sour cream and mustard.

5. Pack the pork tightly in foil and marinate in the refrigerator for at least 3 hours. Better if you can leave it overnight.

6. After taking the meat out of the refrigerator, give it time to warm up at room temperature. After that, you can send it to an oven preheated to 180 degrees for about 2 hours.

8. Remove the meat from the oven, cover with foil and leave for a while. Don't ignore this step to make the meat even juicier.

Serve hot or cold, depending on your preference.

If you don't have an oven at home, you can use a multicooker - with the correct sequence of actions in it, the boiled pork turns out no worse, and hardly anyone will notice that you did not cook in the oven. The set of spices and sauces used in this recipe is also suitable for other cooking methods, for example in the oven in foil or in a baking sleeve.

For cooking you will need:

• pork - 1 kg;
• garlic - 5 teeth;
• fresh rosemary - 2 sprigs;
• fresh thyme - 2 sprigs;
• Kimchi sauce to taste;
• soy sauce to taste;
• olive oil.

Cooking steps.

1. Cut the peeled garlic into 2 halves.

2. In a deep bowl, combine 2 types of sauce, olive oil and thyme and rosemary leaves.

3. Wash the pork under running water and pat dry with a paper towel. Use a sharp knife to make small cuts on all sides and place the garlic in there.

4. Drizzle with marinade, rub lightly with your hands.

5. Then put the meat in a baking bag and close it with clips, leaving a little air. Don't forget to pour the marinade over the pork.

6. Place the meat on the steaming wire rack. Pour water into the multicooker bowl and set the "stewing" program for 1.5 hours.

7. Before serving, the cooked pork can be poured with the meat juice released into the bag during cooking.

Due to the long exposure of pork in brine, it turns out to be unusually tender and aromatic - in a day, pork absorbs the smell of all the spices used, and due to the salt dissolved in water, tough fibers are destroyed, which contributes to softening even a rather tough piece of meat. The only caveat to this recipe is that you need to start cooking a day before the proposed event, so that the pork stays in the marinade enough. Then the boiled pork at home will turn out to be no worse than the store one.

For cooking you will need:

• pork with a small amount of fat 1.5 kg;
• tomato paste - 2 tsp;
• paprika - 2 tsp;
• sunflower or olive oil 2 tbsp. l.

For the brine, you will need:

• water - 1 l.;
• bay leaf - 3 pcs.;
• black peppercorns - 1 tsp;
• allspice peas - 1 tsp;
• oregano (if desired, can be replaced with basil) - 1 tsp;
• grind coriander 1 tsp;
• garlic 7 teeth.

Cooking steps:

1. First of all, you need to prepare the brine. To do this, peel the garlic and cut it into small slices. Pour water into a deep bowl (it should contain a piece of meat) and add all the spices for the brine there. Stir well until the salt is completely dissolved.

2. Put the washed meat in the marinade, cover everything with a lid or cling film and refrigerate for 24 hours.

3. After a day, remove the pork. Before that, mix the paprika, tomato paste and oil.

4. Place a piece of pork on the foil (the sheet should be large enough to wrap the meat in it), brush over the mixture and wrap. Make sure that there are no gaps - so no liquid can leak out, and the meat will turn out to be soft and juicy.

5. Send the meat to bake in the oven at 180-200 degrees for about 60 minutes. 10-15 minutes before cooking, open the foil and pour the pork with the released meat juice.

6. Continue to bake open meat for another 10-15 minutes, pouring juice at least once every 5 minutes.

The dish can be served hot or cold. Using this recipe, you can make juicy pork from any piece of meat, even loin or carbonade, which are known for their dryness.

Chicken breast pork in the oven in foil

If you do not like red meat, then at home you can cook boiled pork not only from turkey, but also from chicken, or rather, from its breast. Usually they complain that the chicken breast turns out to be quite dry, but not in this case. Thanks to the marinade and cooking peculiarities, the white meat turns out to be really juicy, and the spices give it an amazing aroma.

For cooking you will need:

• chicken breast - 2 pcs.;
• sweet paprika - 1 tsp;
• ground black pepper to taste;
• vegetable oil (sunflower or olive oil is suitable).

For the brine, you will need:

• boiled water at room temperature - 1 liter;
• salt - 40-45 gr.

Cooking steps:

1. Rinse the chicken breast, dry it and remove the streaks.
2. Next, you need to prepare the brine. To do this, dissolve the salt in water and place the chicken there for 2 hours. It is better to close the dishes with a lid or cling film.
3. After 2 hours, remove the breast and pat dry again with a paper towel.
4. In a separate bowl, stir in the paprika, pepper and oil. Rub chicken breast the learned mixture.
5. Carefully wrap the chicken in foil so that not even a drop of juice flows out.
6. Send the wrapped breast to the oven at 225 degrees for literally a quarter of an hour. After the specified time has elapsed, turn off the oven, but do not take out the chicken - it should lie there for another 2 hours. Important: do not open the oven door all this time.
7. After 2 hours, take out the chicken breast, cut into small thin pieces and serve, garnish with herbs and vegetables.

As you can see, there is nothing complicated in cooking boiled pork. In time, of course, the process is quite long, but most of it you do not need to do anything. A minimum of effort and ingredients, and literally in a few hours the most tender juicy meat will be on your table.

Today we have a dish that has long earned the respect of all lovers of meat snacks - homemade boiled pork. This, I'm not afraid of the word, "epic" appetizer is always very popular at a festive feast and disappears from the common dish earlier than even the highest quality sausage. This is because the softest and most tender piece of pork is usually used for boiled pork - the neck or brisket, where small layers of fat prevent the meat from becoming dry and inedible. Try our recipe for New Year's Pork with Prunes!

Ingredients for making baked pork with prunes:

• pork - 1-1.2 kg
• salt to taste
• black pepper - to taste
• olive oil - 50 ml
• cognac - 3 tablespoons
• lemon - 0.5 pcs.
• hot mustard - 2 tsp
• mustard beans - 2-3 tablespoons
• oregano - 1 tablespoon
• hops-suneli - 1 tbsp
• pitted prunes - 1 handful
• garlic - 4-5 cloves

Recipe for making boiled pork with prunes:

Wash the pork neck, pat dry with a towel and wipe with a mixture of salt and black pepper. Leave in a cool place for 20 minutes.

For dressing, mix olive oil and brandy, add hot mustard and mustard beans.

Stir the mixture until an emulsion is obtained. Peel the garlic and squeeze half of the slices through a press into the oil-mustard dressing.

Pour herbs into the dressing, in our case - oregano and hops-suneli, mix.

Squeeze out the juice of half a lemon, after pouring boiling water over it and rolling it on the table so that the lemon gives out as much of its juice as possible. Mix everything once again.

Before baking, the pork must be fried so that a crust forms on the surface of the meat, which will not allow meat juices and melted fat to completely drain, thereby preserving all the tenderness and softness of the whole dish. To do this, you need to warm up the pan, add a couple of tablespoons to it vegetable oil and fry the pork on all sides until a nice crispy crust is obtained.

When the meat has cooled down a little, make several deep cuts-pockets on top and put in them one prune and two or three slices of garlic.

Transfer the pork with prunes to a sheet of foil and pour one teaspoon of the dressing into each pocket, and pour the rest of the dressing on top, spreading it over the whole piece of meat.

Next, the pork with prunes must be wrapped in foil, carefully securing the ends, and transferred to a fireproof form. The oven temperature for the first 20 minutes of cooking is 200 degrees, for the rest of the cooking time (about 40-50 minutes), reduce the temperature to 180.

Cool the cooked pork and cut into portions before serving.

Pork with prunes is ready! Happy New Year!

Pork pork is traditionally considered a delicacy and is served most often on holidays. But what will prevent us from making homemade boiled pork and for no reason. For example, I have already mastered several recipes and constantly spoil homemade delicious meat.

Boiled pork can be prepared for the New Year's table. It will be very helpful. The choice of recipes is large and you will definitely pick up something)))

Pork can be made from chicken, beef, or lamb. But I like traditional pork better. To make the appetizer tasty, you need to know some of the intricacies of choosing meat.

• The hindquarters, ham, neck or sternum are ideal.
• A good boiled pork can be made from pork loin. It is tender and not very greasy. A thin layer of grease will do the trick.
• You need to choose a whole piece, weighing 2 - 2.5 kg.
• The meat should not be paired. It must ripen, otherwise the boiled pork will turn out to be tasteless. As an exception, you can take defrosted meat.

Any spice can be used to rub the meat. And it is not worth saving, since the meat will take just as many spices as needed and not a gram more.

Pork pork at home

Boiled pork, as I said, can be cooked at home. It will be an excellent decoration for a festive table. Moreover, it is very tasty and already cooled down. And in the morning it will go perfectly on sandwiches.

You will need:

• pork - 1 kg;
• water - 1 liter;
• garlic - 5 cloves;
• lavrushka;
• salt - 2 level tablespoons;
• black peppercorns - 1 tsp;
• allspice peas - 1 tsp;
• oregano - 1 tsp;
• basil - 1 tsp

Preparation:

1. Cooking the marinade. To do this, put salt, garlic and herbs in the water. We put meat in it and put it in the refrigerator for a day.
2. When the time is up, drain the brine, dry the meat. We make punctures in it, in which we put pieces of garlic.
3. We wrap the pork with foil in several layers. To keep the piece in shape and not fall apart, tie it with twine or strong threads. They need to be removed after the boiled pork has cooled down a little.
4. The baking time depends on the weight of the piece. On average, this takes 1.5 - 3 hours. The oven temperature is within 160 - 180 ° С.

To prevent the pork from breaking up into pieces during cutting, press the meat down with any weight while it cools.

Meat baked in foil - a simple recipe

The next recipe is boiled pork in an onion marinade. They are ideal for covering large pieces of meat.

Ingredients:

• a piece of meat - 2 kg;
• garlic - head;
• bow - head;
• mustard (dry) - ½ tsp;
• spices.

Preparation:

1. Peel and cut the garlic into pieces, which we roll in a mixture of salt and pepper. Pass the onion through a chopper to make a gruel, and mix it with mustard.
2. We take the meat and use a knife to make deep cuts in it, into which we put the prepared pieces of garlic. Then we coat the piece with onion-mustard sauce and put it in the refrigerator for several hours. During this time, the meat will marinate perfectly.
3. Then we wrap it in several layers of food foil and put it in the oven for 2 hours at a temperature of 180 ° C. 10 minutes before cooking, open the foil so that the meat is beautifully browned.

Cooking pork pork in brine

For this recipe, buy boneless meat - ham, neck, or back. Spices can be anything - be guided by your preferences.

Ingredients:

• pork - a piece of 800 grams;
• spices; garlic - 1 tsp;
• water - 1.5 liters;
• salt - 2 tbsp;
• lavrushka;
• Provencal herbs.

Preparation:

1. Place the Provencal herbs and bay leaves in the water. Bring to a boil and let cool until warm.
2. Place the meat in it so that it is completely covered with the brine. Leave it like this overnight.
3. In the morning dry the meat with a towel and rub with spices. Wrap it in several layers of foil and place it in the oven for 1.5 hours. Cooking temperature 200 ° C.

If you plan to serve boiled pork as a cold appetizer, then let it cool right in the foil.

Cooking boiled pork in the oven - a festive recipe

We will add to classic recipe a small change of baked pork and get a truly festive dish.

Ingredients:

• neck - 1.2 kg;
• pineapple rings;
• banana;
• white wine (semi-dry) - 50 ml;
• salt and black pepper;
• oregano - 1 tsp

Preparation:

1. Wash and dry the meat. Cut it into an "accordion": the thickness of the piece is 1 cm. Salt and pepper the meat, smearing the inner sections as well. Just do not be too zealous so as not to spoil the taste. Sprinkle oregano meat on top. We wrap the prepared piece with foil and leave for 3 - 4 hours to marinate.
2. Cover the bottom of the baking sheet with foil and put the meat on it. Put a banana ring and a pineapple slice in each cut. Pour wine over everything.
3. We pack the meat in foil and send it to the oven for 1.1 - 1.2 hours. Then we open the foil and leave it so that it is browned. Pre-pour a piece of pineapple juice.

Homemade pork pork cooked in a roasting sleeve

The next way to make baked pork at home is to use a roasting sleeve. The preparation of meat is classic, as if you were cooking it in the oven. Pork pork in the sleeve turns out juicy, tender and incredibly tasty.

Ingredients:

• pork neck - 1.5-2 kg;
• bay leaf - 6 pcs.;
• garlic - 6 cloves;
• salt - 1 tbsp. l .;
• ground pepper - 1 tsp.

Cooking method:

1. Chop the lavrushka with your hands. Combine salt, pepper and pressed garlic. Rub all the ingredients with a spoon as thoroughly as possible.
2. Poke deep holes in the meat and fill each with the prepared mixture. 25 punctures are enough.
3. Put the prepared pork in the roasting sleeve and tie the edges, after removing all the air from the pipe.
4. Cook meat at 220 ° C. At the very end, so that the meat is nicely baked and covered with a crust, cut the bag.

Pork pork in mustard, baked in the oven

Mustard is often used in the preparation of meat. She well emphasizes its taste, adding an unusual sour-spicy note. Pork with mustard, baked in the oven, turns out to be very tasty.

Ingredients:

• pork fillet - 1 kg;
• garlic - 5-7 cloves;
• mustard - 3 tbsp. l .;
• salt pepper.

Cooking method:

1. Peel the garlic and cut into pieces. In the surface of the meat, make punctures with a knife and put a garlic clove in each.
2. Pepper and salt the pork. Then coat it with mustard. Refrigerate the meat for a few hours.
3. Then wrap the pork pulp in several layers of foil and cook in the oven for 1.5 hours at 200 ° C.

Open the foil 10 minutes before the end of the time. Pour the juice over the surface of the meat. Cool the boiled pork before serving, cut into portions and serve.

Video: recipe for homemade boiled pork

Bon Appetit! And until new recipes!