There is probably no person who would not like meat products. And even ardent vegetarians at the sight of a juicy, exuding amazing aroma piece of baked meat are almost ready to admit that their beliefs may be somewhat erroneous. Of course, this is not about the product that supermarkets offer, but about home-made boiled pork according to all the rules and culinary traditions. Only strict adherence to the process technology and formulation requirements allows you to get a really high-quality, surprisingly beautiful-looking and no less delicious product.
We will tell you how to cook boiled pork at home, teach you how to choose meat, share three wonderful recipes and give some useful tips.
Choose meat
As a rule, most often this dish is prepared from pork. But you can make no less tasty boiled pork and beef. And if there is a hunter in the family, then even from a bear’s meat. In any case, the right choice of meat determines the quality of the future dish.
A piece of meat must certainly be monolithic, weighing about two to three kilograms. The ideal option is meat without bone, rather lean, but always with the presence of thin layers of fat, which will ensure the juiciness of the dish. As a rule, a ham, neck or back is best suited for these parameters. Naturally, it is best that the piece is fresh, and not after freezing. Well, they figured out the meat, it's time to the stove. So, how to cook boiled pork at home? Let's start with the classic recipe, though somewhat improved. Immediately agree that we cook from pork.
Boiled pork up its sleeve
In principle, according to the traditional recipe, before cooking, the meat must first be poured with brine, in which it should lie for three to five days. But such a method today, when every minute counts with the hostess, is unlikely to inspire anyone. However, this does not mean that the meat does not need to be pre-processed. To deliciously cook boiled pork in the sleeve, it must also be marinated, but not in brine, but using the following products:
- carrots (1 pc.);
- garlic (1 goal);
- Basilica
- curry;
- marjoram;
- mustard seeds;
- black pepper;
- vegetable oil;
- salt.
Cooking
We take all spices one teaspoon, salt - a tablespoon. We cook the marinade, mixing everything with 5 tbsp. tablespoons of oil. Peel and chop the carrots in the form of thin sticks, and cut the cloves of garlic in half, mix. Then we make deep cuts in the meat, stuff them with a garlic-carrot mixture, then coat the whole piece with the cooked marinade and leave it in a warm place for an hour. If we talk about all the ways of how to cook boiled pork at home, then the option in the sleeve is considered the most popular. After an hour, we coat the meat again with the marinade, put it in the sleeve, put it on a baking sheet and send it to the oven preheated to two hundred degrees. An hour and a half of such a "bath" will be more than enough for cooking. But fifteen minutes before the end, you need to cut the package so that the meat can be browned. Serve the dish better in the cold.
By and large, you can cook boiled pork in the oven in this way in just three hours. For which, in fact, the mistresses love him.
But how to cook boiled pork in a slow cooker? Is it possible? And are there any such recipes? Maybe. And one of the cooking options will be presented below.
Cooking in a slow cooker
By and large, to cook boiled pork in a slow cooker, you do not need to rediscover America. You can go the simplest way - pickle pork according to the same recipe that was used to cook meat in a sleeve. The question is, what, in fact, is the trick? Yes, in the miracle pan itself. More truly, in the method of preparation offered by it. Firstly, the process does not require the participation of the hostess. It is enough to prepare the meat and lay it in a slow cooker. Secondly, due to the fact that the dish can be prepared in several modes, it turns out to be surprisingly juicy, soft, and even covered with a delicious crust on all sides.
Cooking process
Already pickled meat is placed in a multicooker bowl, previously greased with vegetable oil. We turn on the “Baking” mode for fifteen minutes (it is thanks to it that the ham will be covered with a beautiful ruddy crust). Then we put it into the “Stewing” mode (we set the cooking time at the rate of one hour per kilogram of meat).
By the way, there are also options for cooking boiled pork in an air grill, and just in a pan. So the curious cook has a lot to choose from. But we can offer another interesting recipe. It was described above about how to cook pork at home with pork. But the recipe for her preparation from beef was promised. Here we go to him.
How to cook beef pork
Here, of course, one must very carefully choose meat, observing all conditions. Nevertheless, beef is not pork, it is tougher, and it usually takes longer to cook. But the dish is worth it to try, because pork from beef turns out to be no less juicy and tender, and in terms of calorific value it is noticeably inferior to pork. And this is of great importance for those who do not mind a tasty and tight meal, but at the same time would like to keep a figure. Therefore, the meat must be necessarily from a young animal, and also have thin fatty streaks that will give the dish a juiciness. Marinating beef, however, is advisable for a little longer.
Ingredients
- a mixture of peppers;
- garlic (one head);
- bay leaf (four pcs.);
- sugar (half teaspoon);
- adjika (four tablespoons);
- mayonnaise;
- salt.
Meat Processing and Cooking
A piece of beef needs to be thoroughly washed, removed all the films and veins, dried with paper towels. Peel the garlic and pass through a crush, chop the bay leaf, mix everything. Then add the rest of the ingredients here (except for mayonnaise). Rub the meat with the mixture, and then coat it with mayonnaise. With the latter, it is better not to overdo it; it is enough to cover the beef with a thin layer. Put the meat in a bowl and leave to marinate. There will be enough nights.
As for the cooking process itself, beef pork can also be cooked in a slow cooker and in a sleeve. But it is believed that it is best obtained in foil. Therefore, after the meat has been marinated, it should be wrapped in foil, put on a baking sheet and sent to bake in an oven preheated to one hundred and eighty degrees. Cooking time is two to three hours, depending on the weight of the meat. One caveat. It is not recommended to open the foil before the end of cooking. Beef pork does not require a crust. The latter is able to make meat stiffer, but does anyone really need this?
And finally
In conclusion, I would like to give, as promised, a few tips.
- The readiness of the dish should be checked with a toothpick. If reddish juice stands out from the puncture, the meat still needs to be kept in the oven. Its pale pink color or light gray indicate that dinner is almost ready.
- If you cook boiled pork in foil, then after cooking you do not need to immediately get rid of it. Let the meat sweat in it for some more time, soak in the juice.
- To avoid leakage of juice, before cooking, you can "seal" it inside, previously frying a piece of meat in a pan.
Here are such secrets and recipes for cooking boiled pork at home.