Homemade Boiled Pork. Step-by-step Recipe With Photo

Homemade boiled pork is a tasty and appetizing baked meat. This is an excellent dish both for cutting for a holiday (much more useful than store-bought smoked meats and ham), and for a family lunch or dinner. Cooking homemade boiled pork is very simple. Any cook, even the most inexperienced one, can handle this simple task. A step-by-step recipe with a photo of making homemade boiled pork is in this publication.

And it is also good to put homemade boiled pork on a sandwich instead of suspicious boiled sausage - and give a hearty "brake" to a child at school or to a husband at work.

Ingredients for making homemade boiled pork

For 600-700 g of meat:

1 teaspoon salt
0.5 teaspoon ground black pepper;
a little bit of peas of black, white, pink, green pepper (however, you can get by with the usual black peppercorns);
2-3 pieces of bay leaves;
a few cloves of garlic.

You also need baking foil and a fireproof dish or frying pan.

Method for making homemade boiled pork

For boiled pork, pork is better suited as a whole piece without pits and veins, but with a small amount of fat. Such baked meat is not dry and tough, like the sole, but soft and juicy.

Rinse the meat under the tap, dry it a little on a board, and then stuff it with spices and seasonings: making cuts with a knife to a depth of 1-2 cm.In each of them we put a little salt, pepper - ground and peas, a piece of bay leaf and a piece of a garlic clove.

Then we wrap the meat in foil for baking, trying to wrap it tighter and more tightly. The shiny side of the foil should face outward, the matte side inward.

Put the meat wrapped in foil in a cast-iron pan or glass dish, and pour water 1 cm high on the bottom of the dish.

Place the foil-wrapped meat in a cast iron skillet

We bake boiled pork at 190 ºС for 1-1.5 hours. Cooking times, as well as baking temperatures, may vary depending on your oven. Therefore, control the process - add water when it evaporates, and about an hour after the start of baking, gently unrolling the foil, try the meat with a knife. If the broth is clear and the meat is soft, the pork is ready. If it's still tough, keep cooking.