How to cook a boiled pork at home: in a multivariate and in the oven

No, probably, a person who does not like meat products. And even ardent vegetarians, when they see the juicy, fragrant aroma of a 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 cooked according to all the rules and culinary traditions. Only strict adherence to the technology of the process and the requirements of the formulation makes it possible to obtain at the output a really qualitative, surprisingly beautiful in appearance and no less delightful product.

We will tell you how to cook a boiled pork at home, teach you to choose the right meat, share three wonderful recipes and give some useful tips.

Choosing meat

As a rule, most often this dish is prepared from pork. But you can make no less delicious boiled pork and beef. And if there is a hunter in the family, then even from the bear cub. In any version, the right choice of meat determines the quality of the future dish.

A piece of meat must necessarily be monolithic, weighing about two or three kilograms. The ideal option - meat without bone, fairly lean, but with the presence of thin layers of fat, which will ensure the dish is juicy. As a rule, the ham, neck or back is best for these parameters. Naturally, the best thing is for the piece to be fresh, not after freezing. Well, they sorted it out with meat, it's time to stove. So, how to cook boiled pork at home? Let's start with the classic recipe, however, somewhat improved. Immediately agree that we cook from pork.

Cold boiled pork in the sleeve

In principle, according to the traditional recipe, before cooking meat should first be poured brine, in which it should lie for three to five days. But such a method today, when every minute counts on the mistress of the hostess, is unlikely to inspire anyone. However, this does not mean that the meat does not need to be pre-treated. To deliciously cook a boiled pork in the sleeve, it must also be marinated, but not in brine, but using the following products:

• Carrots (1 piece);
• Garlic (1 goal);
• Basilica;
• curry;
• Marjoram;
• Mustard seeds;
• Black pepper;
• Vegetable oil;
• Salt.

Preparation

All spices are taken one teaspoon, salt - a dining room. We prepare marinade, mixing everything from 5 tbsp. Tablespoons of oil. We clean and cut the carrots in the form of thin sticks, and cut the garlic cloves in half, mix. Then we make deep cuts in the meat, stuff them with garlic-carrot mixture, then cover the whole piece with the prepared marinade and leave it for an hour in a warm place. If you talk about all the ways how to cook a boiled pork at home, then the option in the sleeve is considered the most popular. After an hour, we smear the meat again with marinade, put it in a sleeve, put it on a baking sheet and send it to a preheated oven for up to two hundred degrees. One and a half hours this "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 brown. Serve the dish better in a cold.

By and large, it is possible to cook the boiled pork in the oven in this way in just three hours. For what, in fact, his mistresses love.

But how to cook a boiled pork in a multivariate? Is it possible? And are there such recipes? Maybe. And one of the options for cooking will be presented below.

Cooking in a multivariate

By and large, to cook a boiled pork in a multivark, you do not need to rediscover America. You can go the simplest way - pickle the pork for the same recipe that was used to make meat in the sleeve. The question is, what, in fact, is the chip? Yes, in the most miracle casserole. Or rather, in the method of preparation proposed by her. First, the process does not require the participation of the hostess. It is enough just to prepare the meat and lay it in the multivark. Secondly, due to the fact that the dish can be cooked in several modes, it comes out surprisingly juicy, soft, and even covered with an appetizing crust on all sides.

Cooking process

Already pickled meat is placed in the bowl of the multivarka, pre-lubricated with vegetable oil. Turn on the "Baking" mode for fifteen minutes (thanks to it, the boiled pork will be covered with a ruddy beautiful crust). Then we translate into the mode "Quenching" (the time for preparing the dish is set at the rate of one hour per kilogram of meat).

By the way, there are also variants of cooking boiled pork in aerogrill, and simply in a frying pan. So the curious culinary has something to choose from. But we can offer one more interesting recipe. The above was told about how to cook pork chicken at home from pork. But the recipe for its preparation from beef was also promised. Here we go to him.

How to cook boiled pork

Here, of course, we must carefully select the meat, observing all the conditions. Nevertheless, beef meat is not pork, it is more rigid, and it usually takes longer. But the dish is worth it to try it, because the beef from the beef turns out to be not less juicy and gentle, and on the caloric content is much inferior to pork. And this is of great importance for those who do not mind eating tasty and dense, but at the same time would like to keep the figure. Therefore, meat must be necessarily from a young animal, and still have thin fatty veins, which will make the dish juicy. Marinate beef, however, preferably a little longer.

Ingredients :

• Mixture of peppers;
• Garlic (one head);
• Bay leaf (four pcs.);
• Sugar (half of l.);
• Adzhika (four tablespoons);
• mayonnaise;
• salt.

Meat processing and cooking

A piece of beef should be thoroughly washed, removed all the film and veins, dried using paper towels. Garlic is cleaned and let through the crush, the laurel sheet is crushed, everything is mixed. Then add the rest of the ingredients (except mayonnaise). With the mixture we rub the meat, and then cover it with mayonnaise. With the latter it is better not to overdo it, enough to cover the beef with a thin layer. We put meat in a bowl and leave to marinate. Nights will be quite enough.

As for the cooking process itself, it is also possible to cook the beef with beef from the multivark and the sleeve. But it is believed that it is best obtained in foil. Therefore, after the meat is marinated, it should be wrapped in foil, put on a baking tray and sent to baked in a preheated oven to one hundred and eighty degrees. The cooking time is two to three hours, depending on the weight of the meat. One nuance. Do not open the foil before the end of cooking. Boiled beef does not require a crust. The latter is able to make meat more stringent, but is it really necessary for somebody?

And finally

In conclusion, I would like to give, as promised, a few tips.

• The preparedness of the dish should be checked with a toothpick. If from the puncture reddish juice is allocated, meat still needs to be held in the oven. Pale pink, its color or light gray indicate that the dinner is almost ready.
• If you cook a boiled pork loin in foil, then after cooking do not have to immediately get rid of it. Let the meat sink in it for a while, soaked in juice.
• To avoid leakage of juice, before cooking, you can "seal" it inside, frying a piece of meat in a frying pan.

Here are the secrets and recipes for cooking baked pork at home.