For many housewives, pork boiled pork in foil in the oven has long become an alternative to the usual sausages and ham. Preparing the dish is not difficult, and the result is simply amazing. And the fact that the product is 100% free from preservatives and dyes is also very important. Meat, a set of spices and garlic - this is enough to create a culinary masterpiece.

How to bake pork in the oven in foil?

The taste of the dish is largely determined by the marinade; there are several recipes for pork pork in foil. It is made with mustard, brine, soda with spices, mayonnaise; different spices give a special touch. The meat must be washed, removed excess fat, dried and stuffed with vegetables, the marinade is injected with a syringe or the pulp is poured into it.

Tips for making juicy pork in the oven in foil:

1. The pork will not burn if you use wooden sticks.
2. Hold in a wrapper until cool.
3. Place only in a preheated oven.
4. Can be sautéed to seal juice.

The most popular recipe for homemade pork pork in foil is from carbonate. This is the flesh of the back, which is near the spine. Needed large piece, without veins and bones, with thin layers of fat - for juiciness. You need to choose based on weight - from 1.5 to 3 kilograms, pork should be fresh or chilled.

Ingredients:

• carbonade - 1 kg;
• carrots - 1 pc.;
• garlic - 5 cloves;
• mustard - 1 tbsp l .;
• red pepper - 0.5 tsp;
• black pepper - 0.5 tsp;
• basil - 0.5 tsp;
• coriander - 0.5 tsp

Preparation

1. Grate the pulp with seasonings, put in the refrigerator for a couple of hours.
2. Chop the carrots and garlic.
3. Make cuts, stuff.
4. Spread with mustard, wrap in foil.
5. Bake for 1.5 hours, unfold.
6. Pork pork from carbonate in foil is baked for another 30 minutes.

The main secret for the pork pork in foil to bake perfectly in the oven is the reliable sealing of the meat in foil. Otherwise, the juice will run out and the pulp will remain dry. Therefore, it is worth wrapping in a couple, and tucking the seams and pinning them. Some housewives, for reliability, wrap the first layer in parchment.

Ingredients:

• pork - 1.5 kg;
• garlic - 7 cloves;
• mustard - 1.5 tbsp. l .;
• red pepper - 1 tsp;
• black pepper - 1 tsp;
• basil - 0.5 tsp;
• thyme - 0.5 tsp;
• salt - 2 tsp

Preparation

1. Mix salt and spices, roll over the garlic.
2. Make cuts, stuff.
3. Spread with a mixture of spices and mustard.
4. Keep the night cold.
5. Wrap in foil, bake for 1.5 hours.
6. Pork in the oven in foil should sweat until it cools.

The most delicate pork pork in foil is obtained in brine, it is a lifesaver if there is no mustard or mineral water at hand. The meat turns out to be soft, with a light spicy aroma, because salt perfectly softens the fibers. Neck, ham, back are best, spices should be bought in a set.

Ingredients:

• pork - 800 g;
• spices for meat - 2 tbsp. l .;
• water - 1.5 l;
• salt - 2 tbsp. l .;
• Bay leaf- 2 pcs.;
• provencal herbs - 1 tbsp. l.

Preparation

1. Boil water with herbs, salt and laurel leaf.
2. Put the meat in the solution overnight.
3. Dry, spread with spices, wrap in foil.
4. Cook for 1.5 hours.

The baking time determines the size of the piece, on average, it is 1.5-3 hours. Experienced housewives first set to maximum heating, then it is reduced. With a delicate, sweetish taste, baked pork is formed in foil with prunes, it is taken pitted, large is cut in half, like garlic. Can be replaced with dried apricots, olives, bell peppers.

Ingredients:

• pork - 1.5;
• prunes - 100 g;
• garlic - 4 cloves;
• ground black pepper - 1 tsp;
• hops-suneli - 1 tsp;
• coriander - 1 tsp;
• chili powder - 0.5 tsp;
• mustard - 2 tsp;
• soy sauce - 50 ml.

Preparation

1. Chop dried fruits and garlic, stuff the meat.
2. Dissolve spices and sauce in mustard.
3. Coat, put in a bag.
4. Put in the cold for 12 hours.
5. Wrap in foil.
6. Keep in the oven for an hour on one side and 1.5 hours on the other.
7. Print, hold for 10 minutes to crust.
8. Wrap in foil, press down with a load until it cools.
9. Pork pork with prunes in foil in the oven is cut cold.

It is believed that the best homemade boiled pork in the oven in foil is baked from the pork neck. This pulp is also used to make a great shish kebab or chops. Experienced chefs believe that the whole taste of meat is perfectly revealed with tarragon. Salting is recommended at the rate of one teaspoon per kilogram of pulp.

Ingredients:

• pork - 1 kg;
• garlic - 10 cloves;
• carrots - 2 pcs.;
• a mixture of peppers - 10 g;
• Hawaiian salt - 4 tsp;
• tarragon - 10 g.

Preparation

1. Grate the carrots, divide the garlic into slices.
2. Stuff the meat tightly with garlic.
3. Mix carrots with spices, grate.
4. Insist 10 minutes, wrap in foil material.
5. Pork pork is cooked in foil in the oven for 2.5 hours.

Pork loin pork in foil

You can also cook boiled pork at home in foil with honey, it gives a mild taste and a light, fragrant aroma. The most famous is called "loin", where the best pulp did not live. With a slight spice, it turns out a dish if you add to the marinade Georgian adjika, and for spice - ground nutmeg.

Ingredients:

• pork - 1 kg;
• adjika - 100 g;
• oil - 1 tbsp. l .;
• soy sauce - 1 tbsp l .;
• lemon juice - 1 tbsp. l .;
• honey - 1 tbsp. l .;
• mustard - 1 tbsp l .;
• dried parsley - 1 tbsp. l .;
• paprika - 1 tbsp. l .;
• nutmeg - 1 tsp;
• salt - 1 tsp;
• garlic - 6 cloves.

Preparation

1. Mix spices with adjika and crushed garlic.
2. Add honey, lemon juice.
3. Cut the meat into large pieces.
4. Spread on, leave for 1.5 hours.
5. Wrap in foil, put in an unheated oven.
6. Warm up for 10 minutes.
7. Bake for 2 hours at 160 degrees.

The cuts for filling must be made evenly. In foil, the pulp is stewed in own juice soaked in aroma and spices. In the old days, pork was baked in the same way, but instead of foil they took unleavened cake... Excellent in foil - recipe with soy sauce, with water it is diluted 1 to 2.

Ingredients:

• pork - 1 kg;
• garlic - 4 cloves;
• water - 1 tbsp.;
• soy sauce - 0.5 tbsp.

Preparation

1. Cut a piece, stuff with garlic.
2. Mix the sauce with water, pour over.
3. Marinate for 2 hours.
4. Wrap, bake for 1.5 hours.
5. Uncover, hold for 30 minutes.
6. Pork pork in foil in the oven is cut chilled.

A simpler recipe is baked pork in foil, stuffed with garlic. From pork, you should choose a neck or ham, from spices - pepper, paprika and oregano. Wrap in foil with the shiny side out. If you use fresh meat, then before baking it you need to keep it in the cold for several hours.

Ingredients:

• pork - 1 kg;
• salt - 1 tbsp. l .;
• garlic - 4 cloves;
• black pepper - 1 tsp;
• mustard - 1.5 tbsp. l .;
• paprika - 0.5 tsp;
• oregano - 0.5 tsp;
• oil - 1.5 tbsp. l.

Preparation

1. Mix spices with mustard, salt and oil.
2. Lash with garlic and spread on a piece.
3. Marinate for an hour, wrap in foil.
4. Cook for 1.5 hours, unwind.
5. Bake for 20 minutes, wrap until cool.

Experienced housewives recommend dietary food in foil - with vegetable additives. It is better to cook from pork ham, since the phylea contains the most meat. top grade... To check if the pulp is ready, lightly pierce the meat with a knife. If clear juice starts to come out, you can turn off the oven.

Ingredients:

• pork - 1 kg;
• carrots - 1 pc.;
• garlic - 3 cloves;
• mustard - 1 tbsp l .;
• bay leaf - 2 pcs.;
• salt - 1 tsp;
• pepper - 1 tsp

Preparation

1. Mix salt and pepper, grate the meat.
2. Put in the cold for several hours.
3. Stuff with vegetables, grate with mustard.
4. Put bay leaf, wrap.
5. Bake for 1.5 hours.

Oven in foil does not require special efforts... You can try making a dish from the shoulder blade, this is the upper front part of the leg. Many housewives make marinade on mineral water, it softens meat amazingly, and a piece is marinated much faster. Original recipe- with lemon and orange.

Ingredients.

The boiled pork recipe will require some skill, since it is not quite simple.

Before you start cooking boiled pork, you need to prepare mustard because the ready-made one sold in stores, as a rule, is not so fragrant and saturated.

For this we take 150 grams (3/4 cup) hot water an approximate temperature of 60-70 degrees, that is, not boiling water. Dissolve 1.5 tablespoons of granulated sugar and a teaspoon of salt in water. Pour 50 to 100 grams of mustard powder into the prepared mixture to taste, then mix very thoroughly. Then add a tablespoon vegetable oil and to the taste of vinegar. For brightness, I recommend adding honey on the tip of a teaspoon and squeezing out a little lemon juice... After that, keep the resulting mustard in a warm place for at least 50 minutes. That's it, the product is ready and we can start making boiled pork.

A piece of pork, pulp, the neck is very good for this, treat with a pre-prepared mixture of black pepper and salt.

Chop the garlic finely and grate the meat with this garlic while making holes in the pulp with a knife and adding garlic and salt with pepper there.

Then the time comes to use our mustard prepared in advance, with which we rub our boiled pork liberally.

We wrap it in foil and use toothpicks to fix it, I personally recommend the ties that come with the baking bags. Put the finished package on a baking sheet or, like me, first in a frying pan, and then on a baking sheet, and send it to an oven preheated to 180 degrees. Before sending the boiled pork into the oven, you need to make several holes in the foil with a toothpick.

The cooking time depends on the size of the baked piece, but I will say right away that a kilogram piece is baked for about an hour and a half. 10-15 minutes before the time the meat is removed from the oven, it must be taken out, the foil must be opened, and the temperature in the oven must be raised to 200 degrees. For the remaining 10 minutes, an appetizing and aromatic crust will appear.

Then take out the boiled pork, release it from the foil and put it on a large dish, the cooking process is over.

The boiled pork should be served with something spicy, personally, I leave the diner to choose with what spicy to absorb the served boiled pork, for this I serve meat with both pepper and mustard. Bon Appetit.

Recipe for boiled pork with mustard baked in foil with step by step photos cooking. Boiled pork very popular dish in Russian cuisine. Boiled pork is a fairly large piece of baked meat. For this recipe, I took pork, and, as I wrote before, this immediately crosses the dish out of the category of correct (healthy). Nevertheless, the pork boiled pork with mustard turned out to be extremely tasty and juicy. Pork is prepared quite simply, although not very quickly, but the result is always pleasing! The calorie content of one serving of boiled pork (173 grams) is 438 kcal, the cost of a portion is 47 rubles. Chemical composition one serving of boiled pork with mustard: proteins - 27 grams; fat - 36 grams; carbohydrates - 1.5 grams.

Ingredients:

To make boiled pork we need (for 6 servings):

pork (shoulder or ham) - 1 kg; Russian mustard (spicy) - 2-3 tbsp.; garlic - 6-8 cloves; salt, spices.

Preparation:

We wash the meat and dry it with a napkin.

We clean the cloves of garlic.

Rub the meat on all sides with salt and spices (black and red pepper).

Then we cut the meat with a knife, insert cloves of garlic into the cuts.

We spread the meat on foil, grease on top with a rather thick layer of mustard.

Carefully wrap the meat in 2 layers of foil. Place the meat in the foil in a baking dish. We bake the meat in the oven at 180 degrees for 1.5-2 hours.

We take the meat out of the oven, carefully (hot!) Unfold the meat. We put the meat back in the oven for 20 minutes, so that it is covered with a golden crust.

After baking, the meat should be cooled slightly; after cooling, the meat is easily cut. Pork can be served hot or cold.

Boiled pork - very tasty dish, which you can easily apply for festive table... Those who cook boiled pork often know that the most tender is meat that has been properly marinated. Classically, boiled pork is prepared from pork, moderately fatty, in pieces of about 1-1.5 kilograms, so that the meat is well marinated.

The ideal meat for boiled pork is pork neck, ham, but boiled pork can be easily prepared from the meat of other parts of the animal. The meat should not be pre-frozen, but it should not be paired either.

Traditionally, boiled pork is eaten cold, but it tastes great when hot.

Remember that from a kilogram piece of meat you will get about 600-650 grams of boiled pork. I got 700 grams of boiled pork from 1200 grams of meat.

Today we will cook boiled pork in a very interesting way - the meat will be marinated for 48 hours, and then baked for only 30 minutes at the maximum temperature. Pork cooked in this way turns out to be unusually tender. I highly recommend cooking!

The story of my beloved holiday recipe from meat began with a passion for German cuisine. Studying classic dishes European Berlin, I saw a recipe for pork stewed for a long time in tomato seasoning. This is Schweinebraten. The cooks take a piece of pork ham, seal all the juices in a frying pan, and then simmer it in broth and spices for about 4 hours. It turns out juicy, decaying meat with sauce. Schwanbraten's taste is unusual for me, due to the use of such spices as marjoram, cumin and mustard. However, the use of mustard with pork seemed quite appropriate. It was at this moment that I remembered about the dish of my childhood, the taste of New Year's magic, because the boiled pork could then be tasted only on the eve of this holiday.

Few people know, but the history of this dish has two directions. Some culinary experts claim that boiled pork is a dish that came from ancient times. East Slavic tribes, which were called "Buzhany", as they lived on the banks of the Bug River, cooked boar meat different ways... One of these recipes is the baked wild boar leg. They began to call him "buzhanina". The second variant of the origin of the name, and hence the recipe, also applies to the Slavic peoples. So, the word "wood" meant to dry, hence the jerky got the name "vuzhanina".

In any case, ancient or modern boiled pork - primordially Russian dish... It is a whole baked piece of meat.

There are a lot of cooking options. I adopted the experience of German chefs and to classic recipe baked meat added mustard. This version of meat has become a favorite among my family and friends. It is very simple to make boiled pork with mustard, the main thing is to know some tricks, which I will share with you.

Ingredients:

• Pork whole piece - 1.5 - 2 kg;
• Garlic - 1 head;
• Carrots - 1 pc.;
• Salt to taste;
• Freshly ground black pepper - to taste;
• Russian mustard - 4 tablespoons;
• Mayonnaise to taste;
• Sunflower oil - 50 ml.

Preparation

Choosing meat

I choose different cuts of pork for my dish. I don’t think this is fundamental. The main condition is its freshness. This can be determined by several criteria.

• Smell (pleasant, meaty).
• Meat and fat color (pink and white).
• Elasticity (when pressed with a finger, the meat should not fall through).

In this particular case, I am using a piece of wild boar's neck. Of course, before processing, the meat must be washed under warm water, dried with a paper towel and removed from the films.

Vegetables and spices for stuffing meat

In order for the boiled pork to be juicy and fragrant, it needs to be stuffed with something. V classic version these are carrots and garlic. To do this, I peel one carrot and cut it into cubes. I remove the shell from the garlic and press it down a little with a knife. At the same time, I prepare spices - I mix salt and freshly ground pepper.

Stuffing for boiled pork

In the meat, you need to make small holes in which salt and pepper are put, and carrots and garlic are pressed. These holes can be made with a knife or spoon. I stuff the meat with salt and pepper. This secret helps to make the dish salty and flavorful even inside.

Preparing a dish for baking

Put two layers of foil on a baking sheet. Lubricate it sunflower oil, sprinkle with spices and apply a mixture of mayonnaise and mustard with a brush.

Sealing the meat in a frying pan

In order for all the juices of the aromatic boiled pork to remain inside, it must be sealed. Put the meat in a pan with heated sunflower oil and fry it on high fire from all sides.

We bake.

Put the sealed meat on a prepared baking sheet, grease abundantly with mustard, sprinkle with salt and pepper. Cover the dish with foil and put it in the oven for 50 minutes at a temperature of 190 degrees. The boiled pork is ready, but now I leave it to rest for 15 minutes, opening the foil.

Innings.

Pork pork is traditionally served in portions, but I do not always agree with such serving methods. I put the meat in a whole piece in foil on the table, and each guest cuts off such a piece for himself as he wishes.

Bon Appetit!

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