Buzhenina refers to meat tenderloin that is not on the bone, which is baked in one piece. Since not everyone can cook boiled pork according to all the rules, we present step-by-step instructions. At home, the dish is traditionally baked in the oven. If you follow the recommendations, there will be no difficulties. On a side note, let's get started.

Baked pork in the oven in foil: “a classic of the genre”

• pork ham - 3 kg.
• garlic heads - 2 pcs.
• paprika, salt, black pepper - in fact

Baked pork baked with aromatic spices in foil in the oven will not leave indifferent even the most sophisticated connoisseur of meat delicacies.

1. Rinse the pork, dry it, remove excess fat. Mix salt with garlic pressed through a crusher and rub the meat with this mixture. Cover with plastic, wait 8 hours.

2. After the specified period, grease the ham with chopped paprika. Prepare sausage string in advance, wrap it symmetrically and beautifully around a piece of meat.

3. Now wrap the pork in parchment and additionally in foil. Place on a baking sheet and place in an oven preheated to 250 degrees.

4. At this temperature, the meat is cooked for an hour, then the indicators are reduced to 200 degrees and the boiled pork is baked for another 2 hours. If you use a lighter ham, the heat treatment time should be reduced accordingly.

5. When the cooking time has expired, turn off the oven and leave the boiled pork inside until it cools. Then remove, refrigerate for 8 hours and taste.

Now you know how to cook delicious boiled pork. Agree, baking in the oven at home is not difficult.

Pork pork in soy-honey sauce

• pork ham - 1 kg.
• garlic cloves - 10 pcs.
• honey - 50 gr.
• soy sauce - 60 ml.

Homemade boiled pork, aromatic, baked in soy-honey sauce in the oven, melts in your mouth. You will surely appreciate the recipe.

1. After preparing (washing, drying) the pork, it must be rubbed with a mixture of ground black pepper and salt. Then, on top of the dry marinade, the meat tenderloin is smeared with garlic gruel.

2. In this state, the pulp should lie for 20 minutes. During this time, prepare a mixture of honey and soy sauce and pour generously over the pork. Leave in a bowl covered with film for 2-4 hours.

3. Place on a greased baking sheet and bake at 220 degrees for 1-1.5 hours. Then turn off the oven, let the meat cool, and transfer it to the refrigerator. Taste the next day.

The recipe for boiled pork, baked according to the classic variation in the oven, is impressive. And we continue to consider options for preparing the delicacy.

Pork roast in the microwave

• pork (ham) - 1 kg.
• garlic cloves - 6 pcs.
• raisins (soaked) - 60 gr.
• bay leaf - 3-4 handfuls

Before preparing boiled pork, the meat must be washed and dried. To make a snack at home, it is better to take pork ham. The dish is baked in the oven according to the recipe.

1. You need to prepare the pork. For this purpose, it is rinsed and dried. Next, remove the peel from the garlic cloves and chop them into slices.

2. Using a sharp knife, make cuts around the entire perimeter of the meat. Insert garlic cloves and raisins into cavities. Combine ground black pepper with salt and rub the ham with the mixture. Time it for 2-3 hours.

3. After the specified time, pour a decent amount of oil into the pan and heat it up. Send the meat for frying at maximum power, until an appetizing crust forms.

4. Now prepare a container with a lid that is suitable for microwave cooking. Place bay leaves at the bottom of the container as a kind of pillow. Place the pork on them.

5. Pour 0.5 liters into the bowl. boiling water Turn the microwave on to maximum, set the duration to 25-30 minutes. Place meat inside and cook until signal.

6. Then turn the pork over and put it in the microwave again for the same period. If necessary, the duration is increased. You can tell that boiled pork is ready by its color. Cuts of meat will be uniformly pinkish.

Pork pork without baking in sour cream and soy sauce

• pork ham - 1 kg.
• sour cream - 60 gr.
• garlic head - 1 pc.
• soy sauce - 60 ml.
• granulated sugar - 25 gr.
• mustard - 25 gr.
• filtered water - 1.5 l.
• salt - 20 gr.
• peppercorns - 15 pcs.
• laurel - 6 pcs.

For those who have not yet decided how to cook juicy boiled pork, we suggest you consider this recipe. It’s easy to make sour cream and soy sauce at home, as well as bake the delicacy in the oven.

1. Carry out preparatory measures by washing and drying the meat. Now make the marinade by mixing water with soy sauce, sour cream, mustard, granulated sugar, peppercorns, salt, chopped garlic, and laurel.

2. Place the container with the contents on the stove, wait until it boils, then lower the pork inside. Simmer on medium power for about 30 minutes. Then turn off the burner and wait for the solution and meat to cool.

3. Refrigerate the pan with the contents for 20-25 hours. After the specified time, bring the meat in the sauce to a boil again and cook for a quarter of an hour.

4. Let cool, remove, dry. Wrap the boiled pork with parchment and leave it in the cold for 2 days.

Spicy boiled pork with tomatoes

• soy sauce - 120 ml.
• sun-dried tomatoes - 3 pcs.
• bell pepper - 1 pc.
• pork - 1 kg.
• coriander - 1g.
• chili (fresh) - 1 pc.
• garlic - 5 cloves
• grain mustard - 20 pcs.

Before you begin the procedure, you should carefully study the recipe and understand how to cook boiled pork. The pork appetizer will be complemented by sun-dried tomatoes and sweet peppers. At home, the delicacy will be baked in the oven.

1. Rinse the meat and pat dry with a paper towel. Chop the sweet pepper into strips, finely chop the garlic and tomatoes into pieces. Leave the chili pepper as is.

2. Make sufficiently deep cuts in the meat. Fill them with tomatoes, garlic and peppers. Make a long (deep) pierce throughout the entire piece of pork. Place in the center of the chili. Wrap the meat with thread.

3. Rub the pork thoroughly with soy sauce. After this, sprinkle with spices. Place the workpiece in the sleeve. Secure it with special clamps.

4. In this form, the meat should be marinated for 3-4 hours. Place in the oven to bake for 1 hour. Cut the sleeve and continue cooking for another quarter of an hour. Can be served cold or hot.

Baked pork in mustard marinade with apple

• ginger root - 25 gr.
• pork - 1 kg.
• rosemary - 1 sprig
• garlic - 6 cloves
• large apple - 1 pc.
• vegetable oil - 90 ml.
• freshly ground black pepper - 2 gr.
• soy sauce - 100 ml.
• mustard - 25 gr.

This snack takes on an unusual aroma and unforgettable taste. Therefore, before cooking boiled pork, carefully read the instructions. The pork dish is quite simple to prepare. Start the procedure at home. The meat will be baked in the oven.

1. Chop the peeled garlic into slices. Remove the leaves from the rosemary branch. Make slits in the prepared meat. Place rosemary and garlic in them.

2. Grate the ginger on a fine grater, add to the mixture with soy sauce and oil. Don't forget to add pepper. Stir. Place the pork in a baking bag and pour in the marinade. Seal the sleeve tightly.

3. Shake thoroughly and refrigerate for 10 hours. The contents of the package should be shaken regularly. After this, peel the apple and grate it on a fine grater.

4. Mix the apple mixture with mustard. Pour the marinade from the bag into the same mixture. Wipe the meat with paper napkins. At the same time, heat a frying pan with oil.

5. Fry the pork on the highest burner setting. Pay attention to all sides. Get a golden brown crust. Coat the meat with marinade again and place in the sleeve.

6. Bake boiled pork in the oven at 200 degrees for about 1 hour. Next, cut the sleeve and continue cooking for another 20 minutes. After cooling, cut the appetizer into slices and serve.

After all the recipes presented, you now know how to cook boiled pork. The pork appetizer has various baking options. Don't be afraid to experiment at home. The oven cooking process is quite simple.

Homemade boiled pork in brine It turns out very tasty, soft, with a pleasant spicy aroma. Boneless parts of the carcass are suitable for cooking boiled pork: neck, ham, back. Spices for marinade and baking can be used to suit your taste. Ready-made spice sets “for meat” are well suited; as a rule, all the spices in them are selected in a balanced manner. You can serve boiled pork either hot or cold on sandwiches or as a snack.

Ingredients

To prepare homemade boiled pork from pork in brine you will need:

700-800 g pork pulp;

2 tbsp. l. spices for meat;

1 tsp. dried garlic (optional)

For the brine:

1.5 liters of water;

2 tbsp. l. salt;

1-2 bay leaves;

1 tbsp. l. Provençal herbs.

Cooking steps

To prepare the brine, boil water with Provençal herbs, salt and bay leaves. Cool to room temperature. Wash the pork and place it in brine so that it is completely submerged in water. Leave the meat in brine overnight.

Then remove the pork from the brine and pat dry with paper towels.

Baked pork can be served both hot and cold. If you plan to serve it cold, I recommend cooling the meat without unrolling the foil.

Delicious, aromatic home-made pork in brine is ready.

Bon appetit, make your loved ones happy!

Baked pork is traditionally considered a delicacy and is served most often on holidays. But what’s to stop us from cooking homemade boiled pork without any reason? For example, I have already mastered several recipes and constantly pamper my family with delicious meat.

Baked pork can be prepared for the New Year's table. It will come in very handy. There is a large selection of recipes and you are sure to pick something up)))

Baked pork can be made from chicken, beef or lamb. But I prefer traditional pork. To make the appetizer tasty, you need to know some of the subtleties of choosing meat.

• The back, ham, neck or breast are ideal.
• Good boiled pork can be made from pork loin. It is tender and not very greasy. A thin layer of fat won't hurt.
• You need to choose a whole piece, weighing 2 - 2.5 kg.
• Meat should not be steamed. It must ripen, otherwise the boiled pork will turn out tasteless. As an exception, you can use defrosted meat.

You can use any spices to rub meat. And you shouldn’t skimp, because the meat will take exactly as many spices as you need and not a gram more.

Pork stew at home

Baked pork, as I already said, can be prepared at home. It will be an excellent decoration for the holiday table. At the same time, it is very tasty and already cooled. And it will go great on sandwiches in the morning.

You will need:

• pork – 1 kg;
• water – 1 liter;
• garlic – 5 cloves;
• laurel;
• salt – 2 level tablespoons;
• black peppercorns – 1 tsp;
• allspice in peas – 1 tsp;
• oregano – 1 tsp;
• basil – 1 tsp.

Preparation:

1. Prepare the marinade. To do this, add salt, garlic and herbs to the water. We put the meat in it and put it in the refrigerator for a day.
2. When the time is up, drain the brine and dry the meat. We make punctures in it, into which we place pieces of garlic.
3. Wrap the pork in several layers of foil. To keep the piece in shape and not fall apart, tie it with twine or strong threads. You need to remove them after the boiled pork has cooled a little.
4. The baking time depends on the weight of the piece. On average, this takes 1.5 – 3 hours. Oven temperature is between 160 – 180 °C.

To prevent boiled pork from breaking into pieces when cutting, press down the meat with any weight while it cools.

Meat baked in foil - a simple recipe

The next recipe is boiled pork in onion marinade. They are ideal for sealing large pieces of meat.

Ingredients:

• piece of meat – 2 kg;
• garlic - head;
• onion - head;
• mustard (dry) – ½ tsp;
• spices.

Preparation:

1. Peel the garlic and cut it into pieces, which we roll in a mixture of salt and pepper. Pass the onion through a grinder to make a paste and mix it with mustard.
2. We take the meat and, using a knife, make deep cuts in it, into which we place the prepared pieces of garlic. Then coat the piece with onion-mustard sauce and put it in the refrigerator for several hours. During this time, the meat will marinate perfectly.
3. Then we wrap it in several layers of food foil and put it in the oven for 2 hours at 180 °C. 10 minutes before cooking, open the foil so that the meat browns beautifully.

Cooking boiled pork in brine

For this recipe, buy boneless meat - ham, neck or butt. Spices can be anything - focus on your preferences.

Ingredients:

• pork - 800 gram piece;
• spices; garlic – 1 tsp;
• water – 1.5 liters;
• salt – 2 tbsp;
• laurel;
• Provencal herbs.

Preparation:

1. Place Provençal herbs and bay leaves in the water. Bring to a boil and let cool until lukewarm.
2. Place the meat in it so that it is completely covered with brine. Leave it like this overnight.
3. In the morning, dry the meat with a towel and rub with spices. Wrap it in several layers of foil and put it in the oven for 1.5 hours. Cooking temperature 200 °C.

If you plan to serve boiled pork as a cold appetizer, then let it cool directly in the foil.

Cooking boiled pork in the oven - a holiday recipe

Let's make some minor changes to the classic boiled pork recipe and get a truly festive dish.

Ingredients:

• neck – 1.2 kg;
• pineapple rings;
• banana;
• white wine (semi-dry) – 50 ml;
• salt and ground black pepper;
• oregano – 1 tsp.

Preparation:

1. Wash and dry the meat. Cut it like an accordion: the thickness of the piece is 1 cm. Salt and pepper the meat, coating the internal cuts as well. Just don’t be too zealous so as not to spoil the taste. Sprinkle oregano on top of the meat. Wrap the prepared piece in film and leave for 3 – 4 hours to marinate.
2. Cover the bottom of the baking sheet with foil and place the meat on it. Place a banana ring and a piece of pineapple in each cut. Pour wine over everything on top.
3. We pack the meat in foil and put it in the oven for 1.1 - 1.2 hours. Then we open the foil and leave it in this form so that it browns. First pour the pineapple juice over the piece.

Homemade pork roast cooked in a roasting pan

The next way to cook boiled pork at home is to use a roasting bag. The preparation of meat is classic, as if you were cooking it in the oven. Baked pork in the sleeve turns out juicy, tender and incredibly tasty.

Ingredients:

• pork neck – 1.5-2 kg;
• bay leaf – 6 pcs.;
• garlic – 6 cloves;
• salt – 1 tbsp. l.;
• ground pepper – 1 tsp.

Cooking method:

1. Crumble the bay leaf with your hands. Mix salt, pepper and pressed garlic. Mash all the ingredients with a spoon as thoroughly as possible.
2. Make deep punctures in the meat and fill each with the prepared mixture. 25 punctures are enough.
3. Place the prepared pork in a baking sleeve and tie the edges, having first removed all the air from the tube.
4. Cook meat at 220°C. At the very end, so that the meat is nicely baked and crusty, cut the bag.

Baked pork in mustard, baked in the oven

Mustard is often used in the process of cooking meat. It emphasizes its taste well, adding an unusual sourish-spicy note. Pork with mustard baked in the oven turns out very tasty.

Ingredients:

• pork fillet – 1 kg;
• garlic – 5-7 cloves;
• mustard – 3 tbsp. l.;
• salt pepper.

Cooking method:

1. Peel the garlic and cut into pieces. Make punctures in the surface of the meat with a knife and place a garlic clove in each.
2. Pepper and salt the pork. Then coat it with mustard. Place the meat in the refrigerator for several hours.
3. Then wrap the pork flesh in several layers of foil and cook in the oven for 1.5 hours at 200°C.

10 minutes before the end of time, open the foil. Pour the juices over the surface of the meat. Before serving, cool the boiled pork, cut into portions and serve.

Baked pork is a piece of fatty meat. Traditionally, the delicacy is prepared from pork, but beef, turkey, and veal are also allowed. The main feature of boiled pork is considered to be the high calorie content and richness of the dish. It is important to choose sinewy meat, which during heat treatment will release fat and become juicy. The product cannot be cooked without spices, as the meat will turn out bland. Let's consider the main stages of preparation in order.

Baked pork in the oven: a classic

Stage No. 1. Choosing the right meat
In order for the boiled pork to turn out juicy and tasty, you should pay due attention to choosing the right piece of meat.

1. First of all, pay attention to the color. The fresh product has a delicate red or pink tint. If the meat has yellowish or brownish inclusions, it has been lying on the store shelf for a long period.
2. It is also important to smell the chosen piece. It is no secret that spoiled meat smells unpleasant, has a rotten and rotten smell. While a fresh piece of pork will have a sweetish aroma.
3. As for the texture of the meat, the piece itself should be elastic and moderately dense. Touch the meat with clean hands; if it does not stick to your fingertips, the product is fresh.
4. If you want to evaluate the quality of meat at home, take a piece, pour boiling water over it, and after 5 minutes evaluate the water. If there are “rags” floating in the liquid and it is cloudy, the meat has been previously frozen. In cases where the water is completely clear, the pork is fresh.

Stage No. 2. Meat preparation
After choosing a suitable piece, you need to prepare the meat for baking. To do this, use the step-by-step instructions.

1. Wash the meat with ice or cold water. Spread a cotton towel and place a piece on it. When the water has drained, blot the pulp with paper napkins, collecting any remaining moisture.
2. If you notice that there is too much fat in the meat, carefully cut off the top layer with a knife. Leave the fat about 5 mm thick, no more. If the meat has chaff and thin pieces around the edges, cut them off with a sharp knife.
3. Be careful when removing the hymen. Cut it evenly, otherwise the meat will look aesthetically ugly and cut up. After processing, the piece is ready for marinating, let's move on.

Stage No. 3. Marinating meat

1. Before baking boiled pork, it needs to be stuffed and marinated. You can use various ingredients, such as mustard, vinegar, lemon juice, spicy spices, etc. The main thing is that the duration of exposure in the marinade should not be less than 12 hours.
2. If you ignore the recommendation and start baking the meat earlier, it will turn out dry. While working with meat, namely rubbing with spices, stroke the piece with your palms. The boiled pork will take a certain shape and look beautiful after baking.
3. After marinating, you need to remove the meat from the brine, and also remove peppercorns, mustard powder and other ingredients from the surface. Otherwise, they will start to burn during baking.
4. Before you send the meat for baking, you need to fry it in a frying pan. This move will help prevent boiled pork from drying out during cooking.
5. To properly bake a product, heat a frying pan, pour in olive or vegetable oil, and place a piece of meat in the dish. Bake it until a very thin crust appears, it will prevent the juice from leaking out.
6. If desired, you can fry meat without oil if the cookware has a non-stick coating. The duration of heat treatment on each side is usually 20-30 seconds.

Stage No. 4. Roasting meat

1. After careful preparation, marinating and frying, the meat can be baked. Usually an oven, a convection oven and a slow cooker are used for these purposes, but the first option is preferable. In a slow cooker, boiled pork is stewed, not baked, so it is better to avoid this method.
2. To bake meat in the oven, use foil or a heat-resistant polyethylene sleeve. To bake boiled pork in foil, fold it in 3-4 layers, then wrap the piece with the matte side down. Wrap the foil as tightly as you can.
3. If we talk about a heat-resistant sleeve, you need to place the marinated piece of meat in the cavity and tie the package on both sides. After this, 5-7 holes are pierced in the upper part with a sewing needle so that the bag does not explode from the steam.
4. Take a baking sheet and place the packaged meat in it. Pour filtered water so that the pan is filled just above half (about 150-170 ml.). Such a move will create additional steam, as a result of which the boiled pork will be evenly baked on all sides.
5. Preheat the oven to 180 degrees, set the power so that it does not decrease or increase. When the temperature is stable, place the baking sheet inside.
6. The length of exposure (baking) depends on the size of the piece. As a rule, per 1 kg. boiled pork takes 65-70 minutes to cook. After the specified time has passed, remove the pan from the oven, do not open the foil/bag. Cool to room temperature and start eating.

• pork neck - 1 kg.
• garlic - 6 cloves
• vegetable oil (can be replaced with corn oil) - 40 ml.
• ground turmeric - to taste
• black pepper (powder) - 5 gr.
• chopped chili - 3 gr.
• grainy mustard - 5 gr.
• salt - 50 gr.
• paprika - 5 gr.

1. Wash the meat under the tap and dry it with paper towels. Start preparing the brine. Pour 3 liters of filtered water into a bowl, add salt and stir until the crystals dissolve.
2. Dip the pork into the solution, seal it, and refrigerate for 2 days. After the expiration date, remove and dry.
3. Mix the seasonings together to form a homogeneous mixture. Pass the peeled garlic cloves through a press, add vegetable oil to it.
4. First, rub the pork with oil and garlic, then season with spices. Carefully process each side so that the meat is cooked evenly.
5. Place the pork neck in a plastic bag, tie it, place in a food container and seal. Leave in the refrigerator for 5 hours, after this period, start baking.
6. Wash and dry the multi-bowl, grease it with oil. Place the meat into the cavity after removing it from the bag. Set the “Stew” function and bake for about 1.5 hours. After the time has passed, turn off the device and wrap the boiled pork in foil.
7. Leave the pork in its current state for 3 hours, then start eating. Be sure to cut the finished product with a sharp knife so that the slices turn out aesthetically beautiful.

Baked pork with mustard

• garlic - 1 head
• pork - 1.2 kg.
• dried thyme - 10 gr.
• mustard (not dry) - 25 gr.
• ground black pepper (can be replaced with red) - 10 gr.
• fine salt (not iodized) - 25 gr.

1. Cooking boiled pork takes quite a lot of time. According to this recipe, the product is prepared exclusively in foil, and not in a sleeve.
2. Rinse the selected piece of meat under the tap and dry with paper napkins or a waffle towel. Next, transfer the pork to a deep container and leave to dry.
3. At this time, start preparing seasonings. Peel the garlic, cut the cloves into thin slices. Add ground pepper, thyme and salt into the bowl and stir. If desired, add other seasonings based on personal preference.
4. The amount of salt added depends on the weight of the meat. To make it clearer, by 1 kg. you need about one teaspoon of the bulk composition.
5. When the meat is dry, start marinating it. Roll the garlic cloves in the prepared spices, make cuts in the meat and insert the slices into them. Coat the meat in seasonings on all sides and rub well.
6. Take liquid mustard (spicy, classic, table, Russian, Danish or any other). Squeeze it onto the meat, grease it, rubbing the mixture well. Place the pork in a deep bowl, seal and refrigerate for 12 hours.
7. After the allotted time has passed, remove the meat from the refrigerator and let it stand for 2 hours. Fold the foil into 4 layers so that the boiled pork is wrapped in the matte side.
8. Place the meat on foil and seal tightly so that no air can get inside. The taste and structure of the finished product depends on careful packaging. Juice may leak if the foil is not wrapped tightly.
9. Do not preheat the oven. Take out a baking tray, place the meat in foil on it, pour 100 ml. water into a baking tray. Place the pork inside and preheat the oven for 10 minutes at 100 degrees. Next, increase the indicator to 180 and stop there.
10. The total baking time varies between 1-2 hours. After this, the temperature should be reduced to 150 degrees and simmer the meat for another 15 minutes. Next, turn off the oven and leave the pork inside until it cools completely.
11. After 2 hours, unfold the foil, transfer the product to a flat dish, and drain the juice into a separate container. Place the meat in the refrigerator for 8 hours, then proceed to tasting. Be sure to cut the piece of meat with a sharp (!) knife.

• ginger root - about 2.5 cm.
• pork neck - 1.4 kg.
• liquid mustard - 45 gr.
• garlic - 9 cloves
• salt - to taste
• ground pepper - to taste
• other seasonings - at your discretion

1. Wash and dry the pork neck; you can replace it with any other piece with a layer of fat. Make several cuts, rub the product with a mixture of ground pepper, salt and your favorite spices (optional).
2. Peel the garlic, chop it into thin slices and insert into the prepared cuts. Peel the ginger root, grate it on a fine grater or put it through a blender.
3. Mash the remaining garlic in a press and mix with ground ginger. Pour in table mustard, stir until smooth. Brush a piece of pork with the resulting sauce, wrap it in cling film and place in a tightly sealed container.
4. Leave the meat in the refrigerator for 12 hours. After this, remove and place in foil (4 layers) or a heat-resistant baking bag. Preheat the oven to 185 degrees, place the marinated piece on a baking sheet.
5. Bake for 2 hours, periodically adding hot water to the pan to create steam. At the end of cooking, leave the boiled pork to cool for 3 hours and start eating.

It’s not difficult to cook boiled pork at home if you stock up on the necessary ingredients and time. Check out this step-by-step classic pork recipe. Use the technology with mustard or garlic marinade and bake the meat in a slow cooker.

Video: homemade boiled pork

Let's see what we need for this.

Ingredients:

• meat - 800-1000 grams.

For the brine:

• water - 1 liter;
• bay leaf - 2 pieces;
• a pinch of coriander;
• black peppercorns - 7-8 pieces;
• salt - 2-3 teaspoons.

For grating meat:

• spices for pork;
• garlic - 5-6 cloves.

Juicy homemade boiled pork. Step by step recipe

To prepare brine for boiled pork, you need to boil one liter of water.

1. Add salt, black peppercorns, coriander, bay leaf to boiled water and mix everything well (mix thoroughly so that all the salt dissolves in the water).
2. When the salt is completely dissolved in the water, leave the brine at room temperature until it cools completely.
3. To prepare boiled pork, we take the neck of pork weighing about one kilogram.

Tip: You can also use pork butt. It is only desirable that the meat for boiled pork be fresh and not frozen. During defrosting, meat loses its juiciness and taste.

1. We take a deep container (in my case it’s a glass bowl), transfer the pork meat into it and fill it with cooled brine.
2. Cover the container with meat in brine with cling film.
3. We send the pork to marinate in the refrigerator for at least 3-4 hours (but it is very good to leave the meat to marinate overnight. Then it will be well saturated with brine and will be juicier and more tender).
4. After this time, we remove the meat from the marinade and dry it with paper napkins (this moment should not be missed: because it is very important for boiled pork to remove excess moisture from the meat).
5. Peel the garlic, wash it and cut it into slices (if you like very spicy food, then take a little more garlic).
6. We will stuff a temptingly appetizing marinated piece of meat with garlic. To do this, use a sharp knife to make cuts across the entire surface of the meat and insert the garlic there.
7. In a small container, combine a little salt and ground black pepper and mix well.
8. Rub the already marinated pork neck with garlic a little with salt and pepper.
9. And the last step is to rub the meat with spices (you can use the spices for rubbing pork that you have or those that you prefer most. Ready-made spices for pork can be bought at any supermarket). Rub with spices to taste.
10. Place the boiled pork in a baking bag (before putting the meat in the oven, pierce the bag in several places) and bake in a gas oven preheated to 180 degrees for about 1 hour 15 minutes, and then cut the bag and bake the meat for another 15 minutes without the bag, so that it browned.

Tip: you can also bake boiled pork not in a bag, but in foil. But as for me, boiled pork cooked in a bag turns out much tastier and juicier. But the baking time depends on your oven. You can check the readiness of boiled pork by piercing it with a toothpick: if clear juice comes out, it means the meat is ready.

1. Transfer the hot boiled pork to a plate and leave to cool at room temperature. Place the cooled boiled pork in the refrigerator until it cools completely.

It is best to serve homemade pork boiled meat to the table cold. The aroma of the meat is so amazing that it makes your mouth water. Juicy boiled pork cooked in the oven will please everyone: from young to old!!! A sandwich with homemade boiled pork and fresh herbs is divinely delicious. Try cooking - and you will see for yourself.

“I love to cook” wishes you a bon appetit!!! Come back often, we have many more very cool recipes for incredibly tasty dishes.