How to cook boiled pork at home: a recipe with a photo

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Buzhenina is a Slavic dish. This is a large piece of delicious baked meat. Usually pork is used, but lamb is also possible. The finished meat is juicy, slightly fatty, with a bright taste of well-matched spices. It can be put on bread or served as a side dish.

What part of the carcass to use for boiled pork

For pork at home, you need to use the best meat. It should contain layers of fat. If there is fat on only one side, then this is also excellent. In this case, the meat will need to be put fat side up.

Suitable cuts of meat are the neck, thighs and back of the carcass. A piece of meat should weigh between 1 and 3 kilograms.

How to keep meat juicy

First, the meat must be chilled. As a result of freezing, meat juice is released from the piece. To keep ham at home juicy, you should not let the meat lose its natural liquid.

Secondly, it is advisable to pre-fry the pork on all sides. So the meat will become tastier, and the resultingthe crust will clog the pores in the meat, preventing the juice from escaping.

Pork "Magnificent"

To cook pork pork at home, it is enough to have an ordinary large aluminum frying pan. But you will have to remove all the plastic parts from it, because the boiled pork in it is put in the oven (gas works well, as well as electric).

Ingredients: a piece of pork with a layer of fat, bay leaf, garlic, ground black pepper, raisins (30 g per 1 kg of meat), s alt.

Cooking boiled pork at home in the oven in a pan:

1. Put 10 washed bay leaves on the bottom of the pan. Cut the garlic cloves into flat pieces, rinse the raisins well (so that they do not crunch on the teeth later).
2. Put chilled meat on a bay leaf and make cuts in it almost to the base. Place garlic and raisins evenly into these slots. S alt and pepper the pork (about 0.5 g of pepper per 1 kg of meat).
3. Add 1 cm of water to the bottom of the pan and put the dishes in the oven. The pan must be tightly closed with a lid. At home, pork tenderloin will be ready in 2 hours. Water, most likely, will not evaporate during this time. But, just in case, after an hour, the amount of liquid in the pan can be checked.

Home-made pork baked in a sleeve

It is very convenient to cook meat in a roasting sleeve. The film, unlike aluminum foil, is not affected by acids. It is only necessary not to raise the baking temperature above 200 degrees.

Nexthomemade pork tenderloin recipe has acetic acid among the ingredients. Therefore, it is safer to use the roasting sleeve when cooking pork.

Cooking process:

1. Marinate a large piece of meat (about 1.5 kg). To do this, dissolve 100 g of s alt and 5 ml of vinegar in 2 liters of water. Leave the pork in the solution for 2 hours.
2. Further, coat the meat with garlic squeezed through the garlic, ground black pepper and other spices. S alt is not needed here, because the meat has already been aged in a s alt solution.
3. Put the pork into the roasting sleeve. Close the sleeve on one side and then pour some water over the meat (about 100 ml). Tie the film on the other side and put the meat on a baking sheet in the oven. Bake it for two hours.

How to cook ham at home without sleeves

The boiled pork must be juicy and soft. To do this, you need to create conditions under which moisture is retained around the meat. The baking sleeve helps a lot with this. But if he was not at home, then you can save moisture in the meat with the help of layers of fat. If you put lard on a piece of pork, then when heated, it will gradually melt and moisten the meat.

Pour water into the baking dish and constantly monitor its level. The water will evaporate quickly.

Recipe for homemade boiled pork in an open dish without a sleeve for baking:

1. Pork weighing about 1 kg put in s alt water with spices. During soaking, the meat is additionally saturated with moisture. Enoughtwo hours of pork in brine.
2. After the meat is taken out of the water, it must be coated with spices.
3. Put a stand on the bottom of the pan or baking dish so that the boiled pork does not fry or burn. Then put the future ham. Put a layer of fat on the meat.
4. Pour water into the bottom of the dish and put the boiled pork in an electric oven. Cook for about two hours.

Beef ham

Home-made boiled pork can be made from any type of meat: pork, lamb, beef, and even chicken fillet.

Beef is not fatty meat, so you need to add lard to it. It adds juiciness to the finished dish.

Here is one of the recipes for boiled pork at home with a photo that shows how to bacon a piece of meat:

1. Hold the beef in boiled brine for a couple of minutes. In addition to s alt, add allspice and bay leaf to the water.
2. Grate meat with spices.
3. Foil for baking process with sunflower oil so that the meat does not stick. Place beef on foil. Put layers of fat on top. Well, if the fat will cover all the sides of the meat.
4. Wrap the beef well in foil and put the baking sheet in the oven for 2 hours.

Meat in oil

You can cook boiled pork at home right in the pan. But you have to take smaller meat (0.5 kg) or a slightly flat piece of kilogram. Suitable for dishes and pork and beef.

Cooking process:

• Spread the meat with s alt andput in melted butter. 200 ml of oil is needed.
• Cook meat in oil over very low heat for two hours.
• Meat must be covered.

The dish is very tasty. It can be served as a side dish or as a sandwich with bread.

Pork ham with plums and beer

Ingredients: 1.5 kg beef tenderloin, 250 g plums, 500 ml beer, sugar, ground pepper, s alt.

Cooking process:

1. Fry a piece of beef in sunflower oil in a deep frying pan, s alt, sprinkle black pepper on the meat.
2. Prepare the plums: remove the pits, put a little sugar inside the berries.
3. Plums lay on the meat and around it. Top the dish with beer.
4. Cover the pan with a tight lid. Stew boiled pork for 2.5 hours.

Pork ham with citrus fruits and wine

Ingredients: 1.5 kg pork tenderloin, 2 oranges, half a lemon, 200 ml red wine, garlic (2 cloves), mustard and other spices.

Cooking pork at home from pork (photo above):

1. Put the meat in a deep frying pan. Grate the pork with mustard, stuff with garlic. Put orange and lemon slices on and around the meat.
2. Add spices and s alt to the wine.
3. Pork pour wine, cover with a tight lid. Simmer in the oven for more than two hours. If the liquid evaporates, add water.

Bazhenina soaked in cognac

Ingredients: 1.5 kg pork tenderloin, 2apples, carrots, 30 ml cognac, 50 ml sour cream, ketchup, s alt, sugar, spices.

Cooking boiled pork with cognac:

1. Grate the meat with s alt and spices.
2. Put the foil on a baking sheet. Grate the carrots on the foil, sprinkle hot red pepper on top. Put a piece of meat on the carrot. For meat - apple slices. Sweeten apples with sugar. Pour sauce over the dish: sour cream, ketchup and cognac.
3. Cover the pan with a tight lid and put in the oven for 2 hours.

Pork ham with sauerkraut brine

This is an unusual and very he althy dish. Photo of homemade boiled pork with a side dish of potatoes and cabbage below.

Ingredients: 1 kg lean pork, 1 liter sauerkraut brine, ghee or butter, 1 onion, cumin seeds, black peppercorns.

Cooking:

1. Pork fry in oil.
2. Put coarsely chopped onion into the pork pan.
3. Sprinkle meat with spices, pour brine. Keep on low heat.

Serve such boiled pork with sauerkraut mixed with lingonberries. Season the garnish with vegetable oil.

Bazhenina with cheese

Hard cheese adds flavor to many dishes. Cheese goes well with pork when choosing the right spices.

Ingredients: 1 kg whole pork, hard cheese, mustard, garlic, ground red pepper, s alt.

Cooking:

Pork put in a pan or in an electric oven. Make cuts in the meatwhich put finely chopped garlic. Top the pork with mustard, s alt and pepper. Pour a glass of water into the bottom of the dish. Cook in the oven or oven for about two hours. Check the amount of liquid in the pan. 5 minutes before the end of cooking boiled pork, put grated cheese on the meat.

Buzhenina "Delicious"

It is not necessary to marinate the meat in brine, you can simply rub it with s alt and spices and put it in the refrigerator for several hours. This way you will even need less spices.

The process of cooking boiled pork "Delicious":

• Grate a piece of pork with s alt and spices: garlic, pepper.
• Put pieces of bay leaf on the meat.
• Put in a cool place to marinate.
• Then pack the meat in a roasting sleeve. Make a couple of small holes in the sleeve (with a needle) for steam to escape.
• Bake the pork in the oven. The moisture released from the meat will be enough to cook the dish for two hours.

Bazhenina in dough

Meat will definitely retain its juiciness if baked in dough. The dough can be kneaded as for dumplings: flour, water, s alt. Roll out a flat cake from a steep dough and wrap meat stuffed with vegetables and spices in it. Suitable vegetables: onions, carrots, tomatoes. Of the spices, pepper, garlic, mustard, mayonnaise, etc. are well suited to pork with dough. You can put greens.

Bazhenina for children

Homemade boiled pork is a very he althy dish. The naturalness of the products allows you to give it even to small ones.children. Only the amount of fat during cooking is best reduced to a minimum. That is, pork should be chosen without layers of fat. You can give preference to beef. High-quality well-baked meat perfectly supplies the body with proteins and vitamins necessary for growth and development. The photo of boiled pork at home shows that there is no fat in the dish.

What to watch out for when cooking meat

Housewives love to cook in foil for baking. It should be remembered that only dishes that do not contain acids and alkalis can be wrapped in aluminum. For example, you can not cook boiled pork soaked in a marinade containing acetic acid in foil. Lemon juice contains citric acid and apples contain malic acid. Moreover, every housewife knows that it is impossible to store food in aluminum dishes for a long time: the metal is released into the food. The same applies to foil. When heated, the particle release process is accelerated. It is considered relatively safe to heat food foil to 600 degrees.

The baking sleeve has a lower temperature limit: up to 220 degrees. This means that you should not increase the heating above 200 degrees Celsius. Otherwise, the film will melt and release harmful substances.

What to bake boiled pork? In foil or sleeve, following the instructions for use of materials. A good helper in cooking a large piece of meat is a thick metal frying pan. If this metal is aluminum, then, after cooking the dish, the meat should be transferred to a bowl for a longstorage. The same with cast iron: it rusts from exposure to moisture.

The electric oven is a great option for baking boiled pork. Of course, as soon as the meat is ready, it will need to be removed from the oven. The baking dish has a coating, which also has its own temperature limits: usually such dishes can be heated up to 280 degrees.

So all baking methods are good. It is only necessary to take into account the characteristics of each type of dish or baking material used.

From all available information, we can conclude that pork is a very useful type of meat product. Nutrients are preserved in baked meat. As a result of the correct process of cooking boiled pork, a juicy, appetizing dish is obtained that is appropriate to serve on the festive table. But the use of boiled pork every day brings only he alth benefits. And there are many recipes for this centuries-old dish.