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Pork pork in the oven in foil is a homemade substitute for store sausages. At the same time, it is more healthy and tasty, consisting only of meat and aromatic spices.
How to cook pork pork in the oven in foil
Pork boiled pork in foil is ideal for home cooking. It is easy to bake meat, even if you do it for the first time, and the result is excellent. But it is important to know some subtleties.
Pork is a versatile meat dish suitable for any occasion
Best for oven-baked pork in foil, boneless pork in one piece weighing 1 to 3 kg. It is desirable that there are no streaks, but some fat is needed. This can be a ham, neck and other parts. Ideally, meat should be chilled, not frozen.
Very important for pork pork in foil marinade. It can be dry or liquid. The pulp is rubbed with spices, stuffed, soaked. With just garlic and a minimal amount of seasoning, you can get excellent results. The main thing is to give the pork an opportunity to brew and soak in aromas.
Foil Pork Pork Recipes
There are many recipes for homemade pork pork in foil. But the essence of this dish is to bake meat in the oven in one piece in its own juice.
Spices for pork pork in foil are very different. Most often they use pepper, bay leaves, aromatic herbs, coriander, cloves, suneli hops, paprika, turmeric and others.
Carbonate
For 1 kg of carbonate you will need:
- 1 tsp. cayenne pepper, dry Italian herbs and paprika;
- 5 cloves of garlic;
- ½ tsp turmeric;
- 10 juniper berries;
- 1 tsp natural honey;
- 2 tbsp. l. sunflower oil;
- 15 g salt;
- 2 tsp mustard;
- 2 g of ground black pepper.
Cooking procedure:
- Rinse the pork, pat dry with a paper towel.
- Chop the garlic cloves lengthwise.
- Make cuts in a piece of carbonate and put juniper berries and pieces of garlic in them. Grate pork with salt and ground pepper.
- In a bowl, combine Italian herbs, cayenne pepper, paprika, turmeric.
- Pour in vegetable oil, add a little salt.
- Add honey and stir.
- Grease the carbonate on all sides with mustard, then the cooked mixture with spices.
- Fry the pork on all sides in a hot skillet so that a crust forms and the juice remains inside.
- Wrap the piece in two layers of foil. Place in a baking dish or baking sheet and place in oven for 2 hours. The cooking temperature for boiled pork is 100 degrees.
- Remove the finished dish from the oven, unfold, pour over the resulting juice, increase the temperature to 200 degrees and bake for 30 minutes without foil to obtain a fried crust.
When the pork has cooled, cut into slices and serve with black bread
Pork leg
For cooking, you need 1.2 kg of pork ham, 1.5 tbsp. l. mustard, 5 cloves of garlic, half a carrot, 2-3 bay leaves and spices to taste (ground pepper and salt).
Cooking procedure:
- Scrape the ham, rinse slightly with water and pat dry with a paper towel.
- Grate the ham with the spices, place in a suitable saucepan and refrigerate for 24 hours.
- The next day, cut the garlic and carrots into circles.
- Remove the ham from the refrigerator, make deep cuts in it, stuff with garlic and carrots.
- Grease the whole piece with mustard and rub thoroughly over the entire surface.
- Put the pork on 2 layers of foil, add bay leaf to it and wrap it tightly so that the juice does not flow out.
- Place the wrapped piece on a baking sheet and put in the oven for 1.5 hours. Roasting takes place at 180 degrees.
- Remove the baking sheet from the oven and check if the boiled pork is ready. To do this, you need to carefully pierce the foil and meat with a knife, see what juice is released. If it is transparent, then the dish is ready. If in doubt, put in the oven for another 15-20 minutes.
- Unfold the cooked pork and cool.
Serve sliced meat with fresh herbs
Pork neck pork in foil
It is believed that pork neck boiled pork in foil turns out to be especially juicy and tender.
Very few ingredients are required. Only 1.5 kg of pork neck, ground pepper, 2 heads of garlic and salt.
Cooking procedure:
- Peel the garlic and rinse under running water.
- Peel the pork with a knife, rinse, blot with a napkin. Rub with ground pepper and salt.
- Lash the neck with garlic evenly, piercing it with a knife and pushing the cloves along the blade.
- Wrap a piece of pork in several layers of foil so as not to lose the meat juice.
- Preheat the oven to 180 degrees. Place a roll of meat in it on a baking sheet. Bake for two hours. Then turn off the heat and leave the pork in the oven for another hour.
The finished baked pork turns out to be incredibly soft, juicy, filled with the aroma of garlic
Pork Loin Pork Loin Recipe in Foil
The preparation of the dish consists of 3 stages: mixing the components of the marinade, keeping the pork in it, baking in foil.
For 1 kg of pork loin, you need to prepare the following ingredients:
- 1 tbsp. l. sunflower oil;
- 1 tbsp. l. soy sauce;
- 100 g adjika;
- 1 tbsp. l. natural honey;
- 1 tbsp. l. lemon;
- 1 tbsp. l. mustard;
- 1 tbsp. l. ground paprika;
- 1 tbsp. l. hops-suneli;
- 1 tbsp. l. dried parsley;
- 6 cloves of garlic;
- 1 tsp salt;
- 1 tsp nutmeg.
Boiled pork can be made from boneless loin
The procedure for preparing the marinade:
- Combine all dry marinade ingredients and adjika in a suitable container.
- Add oil, soy sauce, mustard and honey.
- Squeeze out the lemon juice, squeeze out the garlic and mix thoroughly.
Pickling procedure:
- Cut the loin on the bone into several large pieces, without bringing the knife to the end, so that the portions remain connected.
- Thoroughly grease the pork with the prepared marinade on all sides and in the cuts.
- Let it soak for 1.5-2 hours at room temperature or refrigerate for 12 hours. The second option is preferable.
Baking rules:
- Wrap the pickled loin in 3 layers of foil, wrap all the edges properly so that the liquid cannot flow out.
- Put the bundle on a baking sheet, place in a cold oven with a set temperature of 100 degrees and heat for about 10 minutes.
- Increase the heat to 180 degrees, cook for 1.5 hours.
- Reduce temperature to 160 and bake for another 20 minutes.
- Remove the pork from the oven, unfold and cook open for another 20 minutes to form a delicious, fried crust.
- Remove the baking sheet, carefully wrap the meat in foil and allow to cool in the switched off oven. Then put it in the refrigerator.
It is better to eat boiled pork completely chilled, standing in the refrigerator and soaked in juice and aromas.
Pork Shoulder Pork Recipes in Foil
Foil-baked pork pork prepared according to this recipe has an appetizing coating of tomato sauce and spices.
The amount of ingredients is calculated for 2 kg of meat.
For the marinade you need to prepare:
- 4 tbsp. l. coarse salt;
- 5 cloves of garlic;
- 1 tsp. basil and oregano;
- 3 bay leaves;
- 1 orange;
- 1 lemon;
- to taste of black and red hot pepper;
- sparkling water.
To cover:
- 1 tbsp. l. tomato paste or ketchup;
- 2 tsp coriander;
- 3 tbsp. l. soy sauce;
- 3 tbsp. l. olive oil;
- 1 tsp red paprika.
To prevent pork from losing its shape during baking, it is tied with twine
Cooking procedure:
- Wash the paddle, blot and tie with strong thread or twine.
- Pour all dry seasonings into a container for making the marinade, add bay leaves, crushed garlic, quartered oranges and lemons, salt dissolved in a small amount of lukewarm water. Cover with soda and stir.
- Put a piece of meat in a suitable container or a tight large bag, pour over the marinade and leave in the refrigerator for 6 hours.
- Dry the pickled spatula, put on a piece of foil.
- To prepare the coating: mix the tomato, soy sauce, oil, coriander and paprika, stir. Apply the mixture to a piece of meat.
- Wrap pork in foil in 2-3 layers, place in the oven. It takes 2 hours to bake. Cooking temperature - 200 degrees. After that, the foil needs to be unfolded and the boiled pork in the oven for another 10 minutes so that it turns brown.
- Remove the twine from the finished product, put in the refrigerator.
- Serve cold. Remove the released juice in the refrigerator - it will make a jelly-like mass that can be served with meat.
With provencal herbs
The recipe will require:
- 1.2 kg of pork (neck, ham);
- 4 tsp provencal herbs;
- 4 tbsp. l. olive oil;
- 4 tbsp. l. balsamic vinegar;
- cloves;
- salt;
- a mixture of peppers.
Cooking procedure:
- Wash the pork, blot it with a napkin, pull it with twine so that it retains its shape.
- Sprinkle a piece with a mixture of peppers and coarse salt, rub into the pulp. Turn over to the other side and do the same so that all the meat is covered with spices.
- Spread Provencal herbs over the surface of the pork.
- Combine olive oil and balsamic vinegar and pour liberally over the piece of meat, helping to spread with a spoon.
- Refrigerate for at least 4 hours.
- Take out a piece of marinated pork, stick a clove in it.
- Wrap the meat in several layers of foil.
- Place in a baking dish.
- Cook in an oven preheated to 180 degrees for 2 hours.
- Take out, unfold the foil, leave for another 10 minutes to form a golden crust.
The aroma of provencal herbs goes well with pork
Mustard and Basil Option
For 1 kg of pork ham, 6 cloves of garlic are required, 3 tbsp each. l. hot mustard and vegetable oil, to taste salt, dried basil and ground pepper.
Cooking procedure:
- Peel the garlic, cut the large cloves in half.
- Stuff the ham with garlic, after making cuts in it with a sharp knife.
- Mix oil, mustard, ground pepper, basil and salt.
- Brush the pork with the marinade so that it is coated on all sides.
- Refrigerate for 2 hours.
- Wrap the marinated ham in 2 layers of foil, send to a baking sheet and into the oven.
- Bake boiled pork for 2 hours at 190 degrees.
Mustard adds spice to the meat and softens it
With prunes and soy sauce
Dried fruits give the pork a pleasant sweet taste. If desired, dried apricots can be used instead of prunes.
For 1.5 kg of meat you will need:
- 100 g of prunes;
- 50 ml soy sauce;
- 1 tsp. hops-suneli, ground black pepper, coriander;
- 4 cloves of garlic;
- 2 tsp mustard;
- ½ tsp ground chili.
Cooking procedure:
- Prepare the meat.
- Chop the peeled garlic and prunes. Lash the pork.
- Mix soy sauce and mustard, add black pepper, coriander, chili, stir.
- Coat a piece of meat with the prepared mixture and refrigerate for 12 hours.
- The next day, wrap the pork in foil (2-3 layers).
- Place in oven and bake for about 2 hours.For the boiled pork to acquire a beautiful color, remove the foil and cook it for another 10 minutes.
- Wrap in foil, place under a press until it cools.
Pork pork with prunes - a good option for a festive table
With garlic and paprika
For 1.5 kg of pork in one piece, you will need 5 cloves of garlic, half a white onion, 2 tsp each. ground coriander and black pepper, 4 tsp. smoked paprika, 2 tbsp. l. olive oil, ½ tsp. hot red pepper, to taste of salt.
Cooking procedure:
- Grate onion and garlic, put in a bowl, add paprika, hot red pepper, coriander, salt and black pepper. Pour in oil and mix well.
- Prepare the meat: wash and pat dry with paper towels or a towel.
- Grease a piece on all sides with the prepared mixture. Marinate in a cold place for several hours. Take it out of the refrigerator half an hour before cooking and keep it at room temperature.
- Prepare foil in 2 layers, put pork on it, pack properly and place in the oven for baking. Cooking temperature - 190 degrees, time 1.5 hours.
- Pierce the meat with a knife. Light transparent juice is a sign of readiness.
- Unfold the foil, pour the resulting liquid over the boiled pork and put it in the oven for another 15 minutes to brown. Then wrap it up again and let it cool.
Paprika will come to meat with a rich color
Cooking tips
To get tasty and juicy pork pork in foil, you need to adhere to the following rules:
- Send the meat to a preheated oven.
- Fry lightly before baking to seal the juice.
- Let the pork cool in the foil.
Conclusion
Pork pork in the oven in foil is a real find for meat lovers. This dish is suitable for weekdays and a festive table.
