Juicy and tasty baked pork
Meat is an excellent product that offers the hostess a very large and spacious field for numerous experiments and her own inventions: the combination of juicy fibers with sauce, marinade, sauces, spices and dressings can ignite processes of active digestion even in the thinnest ones.
Pork, by right, can be considered a real delicacy, especially if you know how to manage it properly, thereby easily creating another culinary masterpiece.
Plus, from such meat can be obtained very rich dishes that can satisfy the appetite of adults and very voracious specimens.
But in order for such dishes to be not only tasty and satisfying, but also the most beneficial for the human body, they need to be cooked in the oven, where meat is stewed in its own juice without any extra oils and fatty additives.
For many housewives, pork meat is often divided into two main categories: “which is softer” for the second course and “bone” for soup or broth.
And this is the main and main mistake that lovely ladies make, not knowing that any particular dish requires its own, principled piece of carcass, which will have its own characteristics.
They will influence the final result: whatever the beautiful red tenderloin is, you can’t make a sensible broth out of it, just like baking.
In order for the dish from the pork part in the oven to turn out really tasty, juicy, fragrant, it is best to use tender, sirloin pieces for this purpose: the inner and outer parts of the pork ham that look and feel like a whole baked piece in the oven in the best way. It is also best suited for baking the back, neck or shoulder blade.
If you want to get really tasty pork, baked in the oven, then work for these purposes to get a fresh piece of meat, which is still literally bursting with the heat of the animal.
It should be moist and dense to the touch, pale and pinkish shades, pay attention to the fatty layers - they should be white - this is a sign of fresh meat. So, a fragrant piece of pork is purchased and is waiting in the wings, what to do next?
First of all, prepare dishes for baking - it should be heavy with a thick bottom, if it is a pan, then choose cast-iron options with a non-stick coating, the height of the sides - 3-5 cm - this is the optimal ratio, so that fat and juice do not spill out during baking.
The next moment is the preparation of meat for roasting. Someone prefers to pickle meat, in their opinion, it turns out to be softer and more tender. Cooking experts refute this fact, explaining that the tenderness of the finished dish fully depends on the method of cooking and the correct choice of the baked part of the carcass.
Marinade can affect the final flavor and taste, so if you decide to resort to this method, then the meat is first washed, rubbed with spices and pushed (if necessary), and after that it is sent to the marinade where it should hold no less than for 5-6 hours (the time depends on the specific recipe).
The recipe for baked pork in foil
To prepare you will need:
- pork - 800 g;
- carrots - 1 pc .;
- dry white wine - 200 g;
- garlic - a small head;
- ground black pepper - to taste;
- bell pepper - 6 peas;
- coriander - 1 tsp;
- dried basil - 1 tsp.
Rinse the meat thoroughly under water, cut off excess fat and bones (if any), and then wipe with a paper towel. Then pour all the spices into one container, mix and rub them with the prepared piece from all sides.
Then finely chop the garlic, pork along the contour, and put garlic pieces into it. Now we shift the pork into a deep container, pour white wine and leave it to marinate for 3 hours.
On the baking sheet, put two pieces of foil in such a way that they lie crosswise. We clean the carrot, if there is garlic, then cut them together into small strips (carrots can be thin rings), and lay them on the foil.
Place pickled pork on top, roll the edges of the foil so that it tightly covers the meat. The oven is heated to a temperature of 200 °, after which we send a baking sheet into it with meat.
How long does it take to bake pork? It depends on the thickness of the piece, but usually one hour is enough, after which we take out the baking sheet and check: we pierce the piece with a toothpick, if the juice is colorless - everything is ready.
On the table, the finished dish is served with sliced thin slices, it is better if it is accompanied by baked vegetables.
Recipe for Baked Pork Potted
For the preparation we need:
- pork - 600 g;
- broth - 5 glasses;
- flour - 1 tbsp. a spoon;
- carrots - 2 pcs .;
- baked fat - 2 tbsp. spoons;
- onions - 1 pc .;
- potatoes - 2 kg;
- greens, bay leaf;
- salt, pepper and peas to taste.
Meat is washed, then cut into small cubes. To form a beautiful golden crust, fry them literally for 10-15 minutes, then sprinkle with flour, stir and pour the prepared broth.
The finished mass must be salted to taste, season with spices and dry to the state of meat readiness. Now proceed to the vegetables: peel carrots and onions, cut into small cubes. Potatoes are also peeled and cut into slices.
The time has come for the pots - we put the prepared potatoes, onions, carrots over them, mix in the meat, and pour the sauce from the meat and broth from above. Heat the oven to 180 ° and leave the pots in it for 30 minutes. Serve on the table directly in a pot, sprinkled with greens on top.
French Pork Recipe with Potatoes
It is important not to forget that it is necessary to serve some kind of side dish to baked pork, which will set off the colors of meat, it is better if it is also baked in the oven. In our case, it is a potato.
We will need:
- pork - 800 g;
- potatoes - 4 pcs .;
- cheese - 200 g;
- onions - 1 pc .;
- mayonnaise - 170 ml;
- salt pepper.
To begin, clean the potatoes, cut them into small circles and spread on a baking sheet, which must first be greased with butter or vegetable oil. Top of prisalivaem. Now we clean the onions, cut them into rings and lay them on top of the potatoes. We wash the meat, cut it into small portions (as on chops), you can lightly fry it in advance, or you can bake it immediately in the oven.
We spread it on top of onions and potatoes, salt, pepper. We rub the sur on a coarse grater in advance and sprinkle the prepared meat with a side dish on it so that it closes them almost completely.
The oven is preheated to a temperature of 180 °, and then we send our dish there for 40-60 minutes until ready (if the cheese starts to dry too much, then it can be covered with foil). This simple recipe takes very little time,but it always looks festive and very tasty.