For a family holiday, try cooking boiled pork at home. This dish is a pork baked with spices, and it can be served as a hot or cold snack.
Pick your recipe
You will need
- - 1.5 kg of pork;
- - salt, red pepper and spices - to taste;
- - 3-4 cloves of garlic -
- - 50 g of fat.
Instruction manual
1
Get a good, not thawed pork to cook boiled pork at home. Rinse and dry the meat. On one side, make one deep cut and stuff the pork with garlic.
2
Make narrow cuts throughout the piece and add slices of pork lard to them. So home-made boiled pork will turn out juicier and more aromatic. Make a dressing of pepper, salt and spices. A rather saturated mixture of parsley, dried dill, ginger, cardamom and carrots, finely chopped or grated. Roll the prepared meat into the mixture and wrap it tightly in foil.
3
Bake pork in the oven. The optimum temperature is 200 ° C. Bake boiled pork depending on the size of the piece. A long and narrow piece up to 1.5 kg can be baked for one and a half hours. Keep rounded and heavier pieces in the oven for 20-30 minutes longer. Also pay attention to the fact that baking boiled pork at home will be easier and faster from young pigs than from an adult.
4
Check the preparedness of boiled pork after an hour of baking. Open the foil slightly and try to pierce the meat with a narrow knife to the central part of the piece. If the blade comes in easily, and there is no feeling that you are piercing a rubber piece, home-made boiled pork has been successfully prepared. This can also be judged by the allocation of transparent juice from it.
5
Remove the top layer of foil and bake pork in grill mode for several minutes. Serve the dish hot or chilled. Boiled pork can be stored in the refrigerator for several days.
note
To cook boiled pork at home with a brown and crispy crust, pre-fry the meat in a pan in vegetable oil and carefully grease with mayonnaise before baking.
Useful advice
Try baking boiled pork at home in the form of several small pieces instead of one large. In this case, wrap each one separately. You can also diversify the sprinkling of meat by chopping the pieces more or brush them with mustard instead of adding spices.