Homemade boiled pork is a real delicacy!

The one who at least once tried a boiled porkhome-like, 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 preparing a homemade cold boiled pork,it is necessary to choose for it a good piece of meat. The pork neck or the supernatant part is suitable. Shoulder, thin layers of meat and any flesh of irregular shape with multiple notches for boiled pork are not suitable. A few incisions (literally 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 cold boiled pork,it will take a lot of spice. In addition to the classic pepper and laurel leaf, jelly, barberry, dried tomatoes and pepper (Bulgarian and chili), adjika, are suitable here. You can use any favorite spices.

Preliminary preparation

To get a tasty and flavorful boiled porkat home, washed and dried piece of meat first you need a little pickle. 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. We put it in a tray or bowl and leave it in the fridge for the night.

Preparation of homemade ham

When the meat is sufficiently saturated with aromasspices, 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 meat - along with 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 will 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 full cooling, having cut a sharp knife on thin plates.

Homemade ham - light version

For those who are dieting or for some reasonother reasons do not use fatty meat, such 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 become airborne). And then we'll heat the warm garlic mixture. 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 food film or hermetic vessel, but then the boiled pork will be slightly damp. You can serve the next day, chopped into slices.