Recipe for boiled pork in oven. How to cook a baked pork roast in an oven

Baked meat for any holiday enjoysespecially popular among consumers of the stronger sex: as an excellent appetizer for strong alcohol and beer, as a juicy and delicious component for sandwiches, as an independent second course in a hot form for garnish. Some housewives already know how to cook a pork roast in a pork oven - there are many recipes. And some have never even tried to do this, considering the dish as something that requires special preparation. So, there is nothing difficult to make a pork roast pork in the oven. Ingredients are available to any hostess, and the cooking methods are simple. Will we try and do it?

Boiled pork in the oven at home

Perhaps, even the first time you will succeedthe dish is much tastier than the store, the purchase - with haze and fat. But first you need to pick up and the meat is appropriate. We take a piece of at least one kilogram. It is better to take a back or a clipping. Neck, in our opinion, still for these purposes a bit zhirnovata. You can take and part of which usually make chops. The problem is that the meat itself is fresh and not frozen. And also without bones and veins. We also need: salt, seasonings for meat, laurel, a couple cloves of garlic, pepper black peas. From the additional equipment: a pan for soaking meat, a baking sheet or a baking dish, the oven itself, a sleeve.

Pickling process

The pork roast pork recipe in the oven is simple. Meat should be washed and dried. In a large saucepan pour a half or two liters of water boiled, pour the seasonings for meat (you can use ready-made mixes, better - bought in the market by weight). There should be basil, pepper, tarragon, savory, thyme and other herbs. Next, properly podsalivayem marinade, we throw a couple of pieces of bay leaf. Some prefer to add vinegar and / or dry white wine to the marinade. It is possible and this option, but do not overdo it. Bring to a boil and cool to room temperature. We put the meat in the resulting solution, so that it is completely covered and as a result it is properly marinated. Tighten the pan on the top with food film and - into the refrigerator for the night. You can also put it on the balcony if there is an appropriate temperature "overboard". Overnight the pickle will do its job, so go easy to sleep.

In the morning the continuation

Recipe for boiled pork in pork is not at allis complex, even at first glance. We continue cooking. In the morning we take meat and lightly salve it and pepper it. Garlic is cut into plates. Meat is cut in several places and thrust garlic into the incisions (you can do this with whole teeth). Next, we take the sleeve for baking and put a piece of meat into it. We close the edges of the sleeve with wire clips. Oven at this time warm up properly, up to 200 degrees. We put a sleeve with meat on a baking tray, pierce it in several places, so as not to swell (or it may burst). Approximately an hour later, we cut the sleeve from above, so that the meat would breathe and brown. We endure another fifteen minutes. If the oven has a function "aerogril", you can briefly include it at the end of cooking. Then the roasted boiled pork in the oven (the recipe above) will be aired and will smell a bit of fire and smoke. This will give the dish an extra flavor.

The final

We take the dish from the sleeve, cool it, cut itlarge pieces, pour gravy. Yes, it's definitely not for us to be vegetarians. So delicious sometimes smells of baked pork roast pork! Recipes of homemade boiled pork are different in many housewives. We bring to your attention one more option.

Cold boiled pork in the oven. A simple recipe in the test

With this performance, the meat becomes soft and very juicy, which is important for boiled pork. A baked product in the sleeve, as a rule, this result may not give.

Ingredients

Have to take: one and a half kg of pork, preferably in one piece, half a kilogram of flour for dough, a glass of water, a garlic head, salt, seasonings according to your usual taste. Meat can be taken from the cervical region: there is a lot of fat, and the boiled pork will just melt in the mouth.

Pickling

Meat washed, dried with napkins, cutsuperfluous: films, possible small bones, streaks. A handful of black pepper peas in a meat grinder. Freshly ground pepper gives the meat a unique taste and aroma. We rub pork with spices, pepper and salt (Italian herbs can be used as seasonings). The meat is tightened with food film and marinated in such a form for about twelve hours, or better - a day. Only a few times we turn the pork, so that the juice is better permeated a piece.

Preparation

We use garlic, as in the first recipe,puncturing the meat and poking through the holes. Large teeth must be cut, and small fines - entirely. The dough is made simple: from water and flour. Flour is required from a pound to a kilogram, water, most likely, a glass and a half (how many will). Make the dough thick enough to not stick to your hands. Roll out the dough from the dough, the thickness - up to 10 millimeters. The meat is wrapped in dough, and the edges are properly sealed, so that the juice does not leak. To divert air into the structure, make a few small holes so that it does not rupture. We put together a huge "varenik" in a pan, buttered with vegetable oil (you can make a parchment). We send bake at a temperature of 200 degrees.

The final

Usually the entire baking process takes hoursone and a half to two. You can pierce the meat with a knife to check its readiness. If the juice is not red, then ready, you can take it out. Dough, by the way, is also edible, but for the lover: fragrant, but firm.

Tip

Do not remove the baking tray from the oven immediately. Let it cool in the stove. And then the shell needs to be opened with caution: usually a lot of juice pours out. This kind of dish can be eaten both hot and cold, cut into slices up to 0.5 centimeter thick.

In foil

Alternatively, you can try the recipe for cold-boiled porkpork in the oven - in foil. Preliminary preparation of pork is made by the same methods as in previous recipes. Advice: meat should be well-marinated. Then it will be juicy, and soft, and will be prepared sooner. Try the option: meat is larded not only with garlic, but also with carrots. Raw it must be cleaned and cut into cubes, slightly pointed with one of the sides. We proceed as follows. Prepared meat wrapped in an adequate size of its piece of foil (should be with a margin, so that the edges are well turned). Some wrap pork in several layers of foil, for reliability. On top, you need to make a few punctures, to remove air. Bake in the oven at 200 degrees for about an hour and a half. Just before the final preparation on top, we cut the foil and give the meat brown. Enjoy your appetite!