Homemade pork - the best recipes. How to properly and tasty cooked pork at home.

Home baked ham - general cooking principles

What is boiled pork? This beautiful word means meat baked in the oven or cooked in another way of heat treatment. Homemade pork is a native Slavic dish, although other nations also cook meat in the same way (for example, in Germany, the analogue of pork is called Schweinebratten).

Our ancestors most often used bear meat for the dish, since then it was bear meat that was most often consumed. However, the development of cattle breeding has made pork more accessible. Often (especially in the Caucasus), so mutton is cooked in such a way, but such a pork is an amateur, because the mutton meat is very fat, with a peculiar taste.

So, how does a baked ham cook? The process of preparing meat is simple, but if you neglect at least one of the stages, then the baked ham will be very dry or cooked on top and damp inside.

Stage one - the meat is washed from the blood, the films are removed.

Stage two - soaking. The meat is placed in a brine and soaked for at least an hour. This is done so that the whole piece is filled with liquid, because under the influence of temperature it will evaporate. If the meat is not soaked, then all the liquid that is in the meat will evaporate in ten minutes, and then the baked ham will turn out dry. Artificial maceration will allow the meat and bake well, and not to be dry.

Stage three - rubbing with spices.

Stage Four - meat is stuffed with vegetables or other ingredients, if provided for by the recipe.

Stage Five - baking.

Homemade pork - preparation of food and dishes

How to choose good meat for ham? If it is pork, then the neck can be considered the most suitable part, since the structure is heterogeneous. In the neck alternate meat layers with greasy ones, and when baking, the fat will melt and how it should be fed with a piece of fragrant juice. You can also buy ham, back.

The same rules apply when choosing beef. As for poultry meat, the most suitable parts are boneless, that is, fillet, breast. But these meat pieces almost do not contain fat, so you will need to report it to get exactly baked ham, and not just baked poultry. An important point - do not purchase frozen meat for cooking ham! Cold heat treatment dries meat, it loses its natural moisture. If you try to cook the baked ham from the thawed product, you get a loose, non-uniform consistency dish. Also not suitable and fresh meat.

Where is the best way to cook a baked ham? There are several options - in the oven, in aerogrill or multicooker. If you choose an oven, the meat can be baked either in foil or in the sleeve, or wrapped around it.

In the second case, do not forget to add water to the deck or pan during cooking. This will prevent overdrying. Under the influence of temperature, the moisture evaporates, and the steam will enter the meat. Another important point - do not put the meat on the bottom of the container for baking. It will surely burn in two hours. It is best to place such a construction on the bottom of the container - crossed sticks for Chinese food or a stand for hot dishes from wood, and place meat on it.

In the convection oven, it is best to cook the home-made boiled pork in foil, since there is a high risk of overdrying the top layer of meat. In a slow cooker, boiled pork should be cooked as usual.

Home-pork recipes:

Recipe 1: Home-made boiled pork with spices

Let us describe the preparation of pork ham with spices cooked in foil. We take ground pepper, hop-suneli and garlic, pressed through a press.

Ingredients Required:

• A piece of whole pork up to 1.5 kilograms
• 6 teeth of garlic
• Spices

Preparation Method:

1. Prepare the meat. For brine, combine salt, water and vinegar in such quantities - to one and a half liters of water 1 teaspoon of vinegar and 85 grams of salt. Place the meat in a pickle and leave for 1.5-2 hours.
2. Take the meat out, dry it with towels.
3. Rub the pork with spices (without using salt), squeeze garlic and rub it on the surface of the meat.
4. Wrap the piece in foil so that it fits snugly to the surface.
5. In the deck where the baked ham will be cooked, pour some water, put the meat piece in there and send it to the oven.

Recipe 2: Home boiled pork (cooking without foil)

If you want to cook meat without wrapping it in foil, this is quite easy to do, but there are a couple of secrets that need to be adopted. The first is to keep the meat dry, put some slices of bacon on top of it. It will melt in the process of roasting, and the meat will turn out juicy. The second point is to constantly make sure that at the bottom of the baking dish was constantly liquid, otherwise the ham will be dry on top.

Ingredients Required:

• A solid piece of pork weighing up to 1.5 kilos
• Pork lard - 260 grams
• Spices

Preparation Method:

1. Prepare the meat by rinsing it in running water.
2. Put in the brine to soak. Brine can be prepared with the addition of any spices, salt is put at the rate of 50 grams per liter of water. Pork should be soaked for at least one and a half hours.
3. Drain the meat and rub it on all sides with spices.
4. Place wooden sticks on the bottom of the baking tray, place the meat on top.
5. Cut the lard into slices and place it on the pork.
6. Pour water (about 200 ml) on the bottom of the container and put it in the oven to bake. When cooking, make sure that at the bottom was constantly water, pour it if necessary.

Recipe 3: Home-made beef pork

You can make delicious home-made boiled pork from beef, but be sure to add lard to the meat, otherwise it will not turn out juicy. There are also features in the preparation of brine - it must be boiled before steeping the beef.

Ingredients Required:

• A solid piece of beef up to 1.5 kilograms
• For brine - salt, allspice peas, bay leaf
• Pork lard 320 grams

Preparation Method:

1. Prepare the meat by rinsing it under running water.
2. Pour about 1.5 liters of water into a saucepan, add 90 grams of salt, bay leaf and pepper. Let the brine simmer and turn off after 3 minutes.
3. Place the beef in the brine for 2.5 hours.
4. Remove meat, dry with paper towels and rub with spices - ground pepper, hops-suneli, basil.
5. Cut the bacon into slices.
6. Place the beef on a sheet of foil. Overlay him with lard. If the fat falls, you can fix it by wrapping it with threads.
7. Wrap the beef tightly in foil and place it on the baking tray. Send the beef to the oven.

Recipe 4: Home boiled pork in a slow cooker

If you have a multicooker, then the cooking process of baked ham will speed up noticeably. Select the “Meat” or “Baking / Stewing” program and set the time to 80 minutes. An hour after the start of cooking, you will need to check the meat, perhaps it is ready. Pierce with a knife and look at the juice. If it stands out a little and it is transparent, then the meat is ready. If the pork oozes pink, let the ham be prepared even before the end of the program.

Ingredients Required:

• A solid piece of pork weighing no more than 800 grams
• 4 cloves of garlic
• 1 carrot
• A piece of butter to grease the bowl
• Spices

Preparation Method:

1. Rinse the meat.
2. Place an hour in brine - a mixture of water and salt.
3. When the meat is saturated with liquid, remove it, dry it with towels, and rub it with spices.
4. Cut across the entire surface of the pork.
5. Peel the garlic teeth and carrots. Carrots cut into slices, garlic, each in half. Place the vegetables alternately in the cuts on the meat.
6. Set a program on the slow cooker, brush the bowl with a piece of butter and place a piece of pork on the bottom.

Recipe 5: Home boiled pork in convection oven

You can cook tasty meat in aerogrill. The advantage of its use lies in a small baking time - so, a piece of pork weighing about a kilogram will bake in one hour. In this recipe, we will explain how to cook meat stuffed with prunes.

Ingredients Required:

• A piece of pork weighing up to 1 kilogram
• Prunes - 150 grams
• Spices

Preparation Method:

1. Prepare the meat: first rinse it, and then steep in brine for 1.5 hours.
2. Prunes need to be covered with boiling water for 15 minutes and then rinsed several times in cold water. Cut it into strips.
3. Dry the meat with paper towels. Grate with spices.
4. Make cuts 2 centimeter deep across the surface. Place prunes in these cuts.
5. Wrap the pork tightly with foil.
6. At the bottom of the convection grill, set the rack and place the pork. Bake the meat for an hour, setting the temperature to 180 degrees, but after the end of the grill, let the boiled pork brew under the lid for about 20 minutes.

Recipe 6: Homemade chicken pork

Chicken fillet will make a tasty dish, but since poultry meat is almost fat-free, you will need to add fat yourself. Use for this lard or bacon.

Ingredients Required:

• Chicken fillet - no more than 1.5 kilograms
• Pork lard - about 150 grams
• Spices

Preparation Method:

1. Prepare the chicken fillet. To do this, clean it from the films and lived, and then put in the brine for half an hour. Brine - water and salt.
2. Rub each piece of chicken with spices.
3. Place the meat on a spread piece of foil.
4. Cut the bacon thinly and place it on top of the meat. Wrap the foil.
5. Put the meat in the foil on the deck and send it to the oven.

Homemade pork - secrets and tips from the best chefs

How long should the meat be baked in the oven? Not less than 1.5 hours, if it is a young piglet, more than two, if the animal was an adult, but not more than four hours.

Beef cooks for two to three hours, lamb - no more than two, chicken and turkey meat should be baked for no more than twenty minutes. The temperature of baking home-baked pork should not exceed 160 degrees, if it is animal meat, and from 220 to 250 degrees, if it is bird meat.