Boiled pork, cooked in a special way, in the sleeve, juicy, tender and soft, will become a welcome dish on the festive table and a very necessary product for every day in your refrigerator.
Pick your recipe
You will need
- - pork meat (better neck, soft part - tenderloin without fat) - 1 kg
- - table salt - 1 tbsp. a spoon
- - black pepper peas - 10-12 pcs.
- - ground black pepper - 1 teaspoon
- - ground red pepper - 1 teaspoon
- - garlic - a few cloves
- - lard - a small piece for shpigovki
- - water - 1 liter
- - bay leaf 3-4 pcs.
- - herbs, spices - for choice and taste
Instruction manual
1
Marinade
Pour water into a saucepan or in a saucepan, pour salt, peppercorns, bay leaf. You can add cloves, coriander. Bring the mixture to a boil, boil over low heat for 7-8 minutes, then turn it off and leave to cool at room temperature. The marinade is ready.
2
Wash the pork in a whole piece, dip in the marinade and put in the cold for a day. Then get the meat from the marinade, pour boiling water over it so that the pores are closed and the juice remains inside. Then the meat should be grated with a mixture of red and black pepper, herbs and spices to taste. Stuff finely chopped garlic and small pieces of bacon. Place the meat in a single piece in the baking sleeve and place in a preheated (190 ° C) oven.
3
Bake pork for 60 minutes. To make sure that it is ready, pierce the prepared boiled pork with a wooden stick, fork or knife. If the meat is soft and does not emit a transparent sucrose - boiled pork can be considered ready. After that, you can remove it from the sleeve and put it in the oven again, for 15 minutes, so that a pleasant golden crust forms on it.
4
Ready boiled pork can be stored in the refrigerator for up to 2 weeks without compromising on taste.
Boiled pork can not be stored in polyethylene, it is better to wrap it in parchment or place it in an enameled pan under the lid.
note
Ready sausages can be served with acidic sauces and ketchups, adjika, horseradish, mustard or a special onion sauce are also suitable: sprinkle onion sliced in thin rings with lemon juice, pepper with black and red pepper, add salt and sour kefir.
Useful advice
▪ If a piece of meat has a layer of bacon and skin, do not trim the fat. The skin must be washed, scraped and cut with a knife in the form of a net. Ready boiled pork will be softer and juicier.
▪ It is better to cook boiled pork right away with a large piece (at least 1 kg). Smaller pieces during the cooking process will become dry, lose their juiciness.
▪ It is better to grind the spices with which you rub the meat in a coffee grinder into powder.
▪ If the boiled pork is nevertheless dry or hard, place it in a saucepan, pour beer and simmer for 60 minutes over low heat.
▪ If the boiled pork is too tender and falls apart when cut, place it under oppression and refrigerate for several hours.