A simple recipe for delicious boiled pork in soy sauce. Royal delicacy: tender boiled pork at home Chicken breast boiled pork - step-by-step recipe

For many housewives, boiled pork in foil in the oven has long been an alternative to the usual sausages and ham. Preparing the dish is not difficult, and the result is simply amazing. And the fact that the product is 100% free of preservatives and dyes is also very important. Meat, a set of spices and garlic - this is enough to create a culinary masterpiece.

How to bake boiled pork in the oven in foil?

The taste of the dish is largely determined by the marinade; there are several recipes for boiled pork in foil. It is made with mustard, brine, soda with spices, mayonnaise, and various spices add a special note. The meat needs to be washed, excess fat removed, dried and stuffed with vegetables, the marinade is injected with a syringe or the pulp is poured into it.

Tips for making juicy boiled pork in the oven in foil:

1. The pork will not burn if you use wooden sticks.
2. Keep in wrapper until cool.
3. Place only in a preheated oven.
4. Can be fried to seal in the juices.

The most popular recipe for homemade pork roast in foil is made from carbonate. This is the flesh of the dorsal part, which is near the spine. You need a large piece, without veins and bones, with thin layers of fat - for juiciness. You need to choose based on weight - from 1.5 to 3 kilograms, pork should be fresh or chilled.

Ingredients:

• carbonate – 1 kg;
• carrots – 1 pc.;
• garlic - 5 cloves;
• mustard - 1 tbsp. l.;
• red pepper – 0.5 tsp;
• black pepper - 0.5 tsp;
• basil – 0.5 tsp;
• coriander – 0.5 tsp.

Cooking

1. Rub the pulp with seasonings and place in the refrigerator for a couple of hours.
2. Chop carrots and garlic.
3. Make cuts and stuff.
4. Spread with mustard and wrap in foil.
5. Bake for 1.5 hours, unwrap.
6. Baked pork from carbonate in foil is baked for another 30 minutes.

The main secret to ensure that boiled pork in foil bakes perfectly in the oven is to securely seal the meat in foil. Otherwise, the juice will leak out and the pulp will remain dry. Therefore, it is worth wrapping it in a couple of layers, and tucking the seams and pinching them. To be safe, some housewives wrap the first layer in parchment.

Ingredients:

• pork – 1.5 kg;
• garlic - 7 cloves;
• mustard – 1.5 tbsp. l.;
• red pepper – 1 tsp;
• black pepper - 1 tsp;
• basil – 0.5 tsp;
• thyme – 0.5 tsp;
• salt - 2 tsp

Cooking

1. Mix salt and spices, roll in layers of garlic.
2. Make cuts and stuff.
3. Spread with a mixture of spices and mustard.
4. Keep it cold overnight.
5. Wrap in foil and bake for 1.5 hours.
6. Baked pork in the oven in foil should simmer until it cools.

The most tender boiled pork in foil is made in brine; it’s a lifesaver if you don’t have mustard or mineral water on hand. The meat turns out soft, with a light spicy aroma, because salt perfectly softens the fibers. The neck, ham, and back parts are best; you should buy the spices in a set.

Ingredients:

• pork – 800 g;
• spices for meat - 2 tbsp. l.;
• water – 1.5 l;
• salt - 2 tbsp. l.;
• bay leaf - 2 pcs.;
• Provencal herbs - 1 tbsp. l.

Cooking

1. Boil water with herbs, salt and bay leaf.
2. Place the meat in the solution overnight.
3. Dry, spread with spices, wrap in foil.
4. Cook for 1.5 hours.

The baking time determines the size of the piece; on average, it is 1.5–3 hours. Experienced housewives first set the heat to maximum, then reduce it. With a delicate, sweetish taste, boiled pork is formed in foil with prunes, they are taken pitted, the large ones are cut in half, like garlic. Can be replaced with dried apricots, olives, sweet peppers.

Ingredients:

• pork – 1.5;
• prunes – 100 g;
• garlic - 4 cloves;
• ground black pepper – 1 tsp;
• suneli hops - 1 tsp;
• coriander – 1 tsp;
• chili powder – 0.5 tsp;
• mustard - 2 tsp;
• soy sauce – 50 ml.

Cooking

1. Cut dried fruits and garlic, stuff the meat.
2. Dissolve spices and sauce in mustard.
3. Coat it, put it in a bag.
4. Refrigerate for 12 hours.
5. Wrap in foil.
6. Keep in the oven for an hour on one side and 1.5 hours on the other.
7. Print and leave for 10 minutes to crust.
8. Wrap in foil and press down until cool.
9. Baked pork with prunes in foil in the oven is cut when cooled.

It is believed that the best homemade boiled pork in the oven in foil is baked from pork neck. This pulp is also used to make excellent kebabs or chops. Experienced chefs believe that the full taste of meat is perfectly revealed with tarragon. It is recommended to add salt at the rate of one teaspoon per kilogram of pulp.

Ingredients:

• pork – 1 kg;
• garlic - 10 cloves;
• carrots - 2 pcs.;
• pepper mixture – 10 g;
• Hawaiian salt – 4 tsp;
• tarragon – 10 g.

Cooking

1. Grate the carrots, divide the garlic into slices.
2. Stuff the meat tightly with garlic.
3. Mix carrots with spices and grate.
4. Leave for 10 minutes, wrap in foil.
5. Cook boiled pork in foil in the oven for 2.5 hours.

Pork loin in foil

You can cook boiled pork at home in foil with honey, it gives a mild taste and a light, fragrant aroma. The most noble is called the “loin”, where there are no veins and the best flesh. The dish turns out to be slightly spicy if you add Georgian adjika to the marinade and ground nutmeg for spice.

Ingredients:

• pork – 1 kg;
• adjika – 100 g;
• oil – 1 tbsp. l.;
• soy sauce - 1 tbsp. l.;
• lemon juice – 1 tbsp. l.;
• honey - 1 tbsp. l.;
• mustard - 1 tbsp. l.;
• dried parsley – 1 tbsp. l.;
• paprika - 1 tbsp. l.;
• nutmeg – 1 tsp;
• salt – 1 tsp;
• garlic – 6 cloves.

Cooking

1. Mix spices with adjika and crushed garlic.
2. Add honey, lemon juice.
3. Do not cut the meat completely into large pieces.
4. Spread and leave for 1.5 hours.
5. Wrap in foil and place in a preheated oven.
6. Warm up for 10 minutes.
7. Bake for 2 hours at 160 degrees.

The cuts for stuffing must be made evenly. In foil, the pulp is stewed in its own juice, soaked in aroma and spices. In the old days, pork was baked in the same way, but instead of foil they used an unleavened flatbread. Excellent in foil - recipe with soy sauce, diluted with water 1 to 2.

Ingredients:

• pork – 1 kg;
• garlic - 4 cloves;
• water - 1 tbsp.;
• soy sauce – 0.5 tbsp.

Cooking

1. Cut a piece and stuff it with garlic.
2. Mix the sauce with water and pour in.
3. Marinate 2 hours.
4. Wrap and bake for 1.5 hours.
5. Uncover and hold for 30 minutes.
6. Baked pork in foil in the oven is cut cooled.

A simpler recipe is boiled pork baked in foil, stuffed with garlic. From pork you should choose neck or ham, and from spices - pepper, paprika and oregano. Wrap in foil with the shiny side facing out. If you use fresh meat, you need to keep it in the cold for several hours before baking.

Ingredients:

• pork – 1 kg;
• salt - 1 tbsp. l.;
• garlic - 4 cloves;
• black pepper – 1 tsp;
• mustard – 1.5 tbsp. l.;
• paprika - 0.5 tsp;
• oregano – 0.5 tsp;
• oil – 1.5 tbsp. l.

Cooking

1. Mix spices with mustard, salt and oil.
2. Stuff with garlic and spread on a piece.
3. Marinate for an hour, wrap in foil.
4. Cook for 1.5 hours, unwind.
5. Bake for 20 minutes, wrap until cool.

Experienced housewives recommend a dietary one in foil - with vegetable additives. It is better to cook from pork ham, since the fillet contains the most premium meat. To check if the flesh is ready, lightly pierce the meat with a knife. If clear juice begins to come out, you can turn off the oven.

Ingredients:

• pork – 1 kg;
• carrots – 1 pc.;
• garlic - 3 cloves;
• mustard - 1 tbsp. l.;
• bay leaf - 2 pcs.;
• salt – 1 tsp;
• pepper – 1 tsp.

Cooking

1. Mix salt and pepper and grate the meat.
2. Refrigerate for several hours.
3. Stuff with vegetables, rub with mustard.
4. Place bay leaf and wrap.
5. Bake for 1.5 hours.

In the oven in foil does not require much effort. You can try making a dish from the shoulder blade, this is the upper front part of the leg. Many housewives make marinade in mineral water; it amazingly softens the meat, and the piece marinates much faster. The original recipe is with lemon and orange.

Ingredients.

Today we have a “lazy” recipe - we will bake boiled pork in a sleeve in the oven. Active cooking time is minimal, literally about 10 minutes, dirty dishes - one bowl, the taste is subtle, original, piquant, with such a slight oriental accent, such boiled pork can be served both cold and hot - what else is needed.

Pork pulp for baking - about 1 kg,

soy sauce - 4 tbsp,

water - 100 ml,

brown sugar - 1.5 tsp,

salt - 1.5 tsp,

juice of half a lemon

garlic - 2-3 cloves,

herbs and spices to taste, namely: cinnamon - a pinch, coriander, basil, oregano - 1 tsp each, ground ginger - ½ tsp, nutmeg - ¼ tsp, dried parsley - 1 tsp. l.

I’ll say right away that I didn’t add all the spices - some were not on hand, some (for example, cinnamon) my household cannot tolerate in any dishes. But for you, I have provided a complete list of herbs and spices, exactly as listed in the original recipe.

In fact, everything is really quick and simple: wash the pork, dry it with a paper towel. Stuff with garlic.

Combine all marinade ingredients in a bowl and add spices.

Place the pork in a baking bag

pour the marinade in there,

Tie the bag and lightly massage the meat so that the marinade is evenly distributed over it.

Now put our future boiled pork in the refrigerator at least overnight, that is, for 7-8 hours, you can leave it longer. It’s like marinating kebabs - the longer it sits, the softer and tastier the meat turns out. Although if you really don’t want it, you can bake the boiled pork without preliminary marinating.

Place our marinated boiled pork in the oven, preheated to 180 degrees, and bake for an hour and a half. By the way, it is recommended to pierce the baking bag to allow steam to escape - I’m not against it, but in this case you will not be able to turn the sleeve with boiled pork during the baking process.

So, remove the baked pork from the oven, carefully (don’t get burned!) cut the sleeve

Which grocery store shelves attract the most attention? For me personally, there are display cases with sausages, they just beg to be added to the basket. But the question immediately arises - are they as healthy and safe as they are tasty? Especially if there are children among the tasters.

An excellent way out of the situation is to prepare homemade boiled pork, which is in no way inferior in taste to factory-made products; moreover, only natural ingredients will be used during its preparation.

First, let's prepare the spices and spices we need, and of course the meat.

We rinse the pork (for example, cue ball) under running water and dry it with a towel.

We clean the garlic from the husk. Cut one clove into thin slices. We pass the remaining two cloves through the press.

Using a sharp knife with a long thin blade, we make deep punctures in the meat.

We place a piece of garlic into each puncture; the deeper, the better the meat is saturated with garlic aroma. We stuff the pork on all sides and sides.

Let's make the marinade. You can heat the honey in the microwave for 30 seconds if it is thick. We take a convenient bowl and mix heated honey, two types of mustard, soy sauce, and garlic in it. Stir until the mass is homogeneous. First coat the pork with salt, and then generously coat all sides with marinade.

Now the appetizing piece of meat needs to be tightly wrapped in cling film and left to marinate in a cool place for 3 hours.

Grease a multi-cooker pan with refined oil. Then unroll the film and carefully transfer the marinated pork chop into the pan. Turn on the Baking function (this can also be the Frying function) for 15 minutes.

After the allotted time, we turn over our future boiled pork. Roasting will create an appetizing golden crust on one side of the meat. Now you need to select the Extinguishing (Simmering) mode for 120 minutes. Periodically, the boiled pork needs to be basted with the remaining marinade, then it will be juicier.

After the timer sounds, take the boiled pork out of the multicooker and let it cool slightly.

Using a sharp knife, cut the meat into thin pieces. Can be eaten both hot and cold. The boiled pork turns out simply incomparable, very tender and aromatic. Can be served with horseradish, mustard, or meat sauce.

To prepare the best boiled pork at home, it is important not only to choose tasty meat, but also to soak it in the right marinade. Since the meat will be baked in the oven or convection oven in one piece, it is important that it is saturated with spices, salt and becomes softer. Marinating helps bake boiled pork evenly, and salt and acid change the structure of meat fibers, significantly reducing cooking time in the oven. If you don’t yet know how to cook boiled pork in the oven (a la “Anton Palych”, etc.), then use one of the recipes we have prepared.

Pork pork in soy sauce with mustard - step-by-step recipe

Soy sauce is an excellent base for marinating. It gives the meat a special taste and aroma, and the remnants of the marinade heated in foil can then be used as gravy to make the crust of the finished boiled pork more juicy. For this recipe, choose a beautiful whole piece of pork balyk and you will get a gorgeous dish at home using an air fryer or oven.

Required Ingredients:

• pork balyk - 400 gr.
• boiled water - 300 ml
• soy sauce - 4 tbsp. l.
• dry basil - 1 tbsp. l.
• garlic - 5-6 cloves
• French mustard - 4-5 tbsp. l.
• mixture of peppers - 10-12 peas
• bay leaf - 4-5 pcs.

Step-by-step instruction

1. Place the washed piece of pork balyk in a deep bowl or small saucepan. Pour warm boiled water over the meat. Add soy sauce, salt and spices. Don't touch the mustard and garlic yet. Leave the meat in the marinade for 6 hours.
2. Squeeze the garlic cloves through a garlic press and mix with French mustard in a separate bowl.
3. Remove the balyk from the marinade and rub with salt. Place the cut on a piece of foil and rub with the garlic and mustard mixture.
4. Wrap the pork in foil and bake in the oven at 190 degrees. After 1.5 hours, open the top layer of foil and let the meat, almost ready from the inside, bake until a slightly dark crust.
5. Allow the finished boiled pork to cool, and then serve it to the table in combination with fresh or baked vegetables.

Baked chicken breast - step-by-step recipe

Cooking boiled pork from chicken is much easier than from pork. Culinary blogger Alla Kovalchuk offers a special recipe for boiled pork. Chicken meat cooks much faster and there is virtually no threat that the fillet will remain raw from the inside. Just like for pork and beef, the best marinade base is soy sauce and spices. It is best to add the following spices to the marinade for boiled chicken fillet: turmeric, basil, red pepper and dried garlic. The chicken pork will be very soft and tender. You can combine this meat with plum, honey or orange sauce as a sophisticated delicacy.

Required Ingredients:

• chicken fillet - 4 pcs.
• soy sauce - 200 ml
• spices for chicken - 1 tbsp. l.
• salt - 1 tbsp. l.

Step-by-step instruction

1. Place the chicken fillet in a container or deep bowl for marinating.
2. Pour soy sauce over the meat. Add salt and spices and leave to marinate for 3 hours.
3. Wrap the fillets soaked in soy sauce and spices separately in foil. Place in an oven preheated to 190 degrees.
4. After half an hour, unwrap the chicken and bake for 30-35 minutes on a wire rack or foil. The finished dish is best served in whole hot pieces or cooled thin slices.

Baked pork with honey crust - step-by-step recipe

The Afisha-Eda website recommends: honey and mustard create an incredibly aromatic crust for any meat in the oven. For juicy, caramelized boiled pork, it is not unleavened balyk that is used, but the pork loin. When cooked correctly, the meat turns out moderately browned and very tasty.

Required Ingredients:

• piece of pork fillet - 400 gr.
• May honey - 2 tbsp. l.
• French mustard - 2 tbsp. l.
• paste mustard - 1 tbsp. l.
• bay leaf - 2 pcs.
• ground pepper - 1 tsp.
• oregano - 1 tsp.
• boiled water - 300 ml
• salt - 1 tbsp. l.

Step-by-step instruction

We invite you to watch these video recipes from Anastasia Skripkina - aromatic, delicious boiled pork! Real jam!

home » Bakery » A simple recipe for delicious boiled pork in soy sauce. Royal delicacy: tender boiled pork at home Chicken breast boiled pork - step-by-step recipe