Homemade boiled pork is a real delicacy!

Anyone who has at least once tried a homemade ham home is unlikely to ever want to buy it in a store. After all, in industrial conditions, even with the use of the latest technology, it will not be possible to repeat the fragrant juicy pulp and crispy crust as it is in the most ordinary oven ...

Choosing meat

Before you cook a homemade boiled pork, you have to choose a good piece of meat for it. The pork neck or the back part is suitable. A spatula, thin layers of meat and any irregularly shaped flesh with multiple notches for boiled pork are not suitable. A few incisions (just a couple of pieces per piece) can be sewn, but if they are much larger, it is better to use meat for cooking some other food.

Condiments & Spices

For a dish like homemade ham, it takes a lot of spices. In addition to the classic pepper and laurel leaf, the crushed juniper, barberry, dried tomatoes and pepper (Bulgarian and chili), adjika, will suit here. You can use any favorite spices.

Preliminary preparation

To get a tasty and flavorful homemade ham, a washed and dried piece of meat must first be slightly marinated. To do this, select all seasonings and salt mixed with butter and generously rub the meat. It is better to take olive oil, which will provide not only good impregnation of spices, but also a beautiful ruddy crust. Prepared a piece wrapped in parchment paper, and then in foil. Let's put it in a tray or a bowl and leave it in the fridge for the night.

Preparation of homemade ham

When the meat is sufficiently saturated with the aromas of spices, remove it from the cold so that it warms up a little to room temperature. At this time, turn on the oven, at least 200 degrees. In the preheated oven we will send the meat - along with the foil and paper. The first 15-17 minutes we will bake the boiled pork in a heavily heated oven, and then reduce the heat to 170 degrees. The baked pork roast is home-style for a long time, at least one and a half hours. At the end of the baking process, carefully cut the upper edge of the foil and paper with scissors and send the meat back to the oven. Thus, a beautiful and delicious crust is formed on the piece. We'll pull out a piece and immediately squeeze a couple of cloves of garlic through the crush so that the juice soaks up the hot meat. So, along with the foil and paper, let the cold boiling be cooled. And we will give only after complete cooling, cutting a sharp knife on thin plates.

Homemade ham - light version

For those who sit on a diet or for some other reasons do not use fatty meat, a recipe for boiled pork is suitable . We remove a piece of meat from the films, fat and veins, we lower it into boiling water. At this time we are preparing a "cap": rub garlic, black pepper and sea salt in a mortar. When the meat is cooked, let it cool down a little on a flat plate (so that the sides are weathered). And then another warm, savory garlic mix. It is best to roll the meat in gauze, folded 3-5 times and leave to soak on the dostochke. If this is not possible, you can bring it in a food film or hermetic vessel, but then the boiled pork will be slightly damp. You can serve next day, chopped into slices.