10 boiled pork recipes for those who are tired of sausage

2024 Author: Malcolm Clapton | [email protected]. Last modified: 2023-12-17 03:44

Cook pork in the oven, on the stove, in a double boiler, multicooker, and even in the microwave.

For boiled pork, you can take a whole piece of neck, shoulder blade or ham. If using frozen meat, be sure to thaw it to room temperature.

To make sure the meat is done, simply pierce the thickest part with a knife. The juice should be clear.

Serve chilled pork with any sauces you like.

1. Pork in the oven with soy sauce and honey

Ingredients

• 8 cloves of garlic;
• 1 kg of pork;
• salt and pepper to taste;
• 2 tablespoons of soy sauce
• 1 tablespoon honey;
• 1 teaspoon vegetable oil.

Preparation

Cut the garlic into small pieces.

Rinse the meat and pat dry with paper towels. Make cuts in the pork with the tip of a knife and sprinkle with garlic. Season with salt, pepper, soy sauce and honey. Leave in the refrigerator for 1 hour.

Oil a baking dish. Put pork in it and cook for 1 hour in an oven preheated to 220 ° C. Pour the juice over the meat every 10-15 minutes.

2. Pork in the oven with kvass and mint

Ingredients

• 1 onion;
• 6 cloves of garlic;
• 900 g pork;
• salt and pepper to taste;
• 1 teaspoon meat spice
• 700 ml of kvass;
• 1 sprig of mint;
• 1 teaspoon vinegar 6%;
• 1 bay leaf.

Preparation

Cut the onion and garlic into small pieces.

Rinse the meat and pat dry with a paper towel. Make shallow longitudinal cuts in the surface and lash with onions and garlic.

Sprinkle the pork with salt, pepper and spices. Place in a deep bowl and cover with kvass. Add mint, vinegar, and bay leaf. Cover with a lid or plastic wrap and refrigerate for 12 hours.

Preheat oven to 200 ° C. Bake the boiled pork for 40-60 minutes.

Cut into thin slices before serving.

3. Pork in the oven with beer and cider

Ingredients

• 3 tablespoons Dijon mustard
• 1 tablespoon brown sugar
• salt and pepper to taste;
• 900 g pork;
• 150 ml of light light beer;
• 150 ml apple cider;
• 3 pieces of carnation;
• 2 bay leaves.

Preparation

Combine mustard, sugar, salt and pepper. Rub the pork with the resulting sauce. Place in a deep baking dish. Drizzle with beer and cider. add cloves and bay leaves.

Cook in oven at 200 ° C for about 1 hour. Pour the sauce over the meat periodically from the mold.

Then remove from the oven, cover with foil and leave for 15 minutes.

4. Pork in the oven with ginger, mustard and apple

Ingredients

• 1 piece of ginger, about 2 cm long;
• 4 cloves of garlic;
• 1 sprig of rosemary;
• 5 tablespoons of soy sauce
• 3 tablespoons olive oil
• ground black pepper - to taste;
• 700-800 g of pork;
• 1 apple;
• 2 teaspoons of grain mustard
• vegetable oil - for lubrication.

Preparation

Chop the ginger with a knife. Cut the garlic into small pieces. Separate the rosemary leaves from the twigs.

Combine soy sauce, oil, ginger pieces, and pepper.

Make cuts in the meat and sprinkle with garlic and rosemary.

Place the pork in a bag. Pour over the sauce and shake to distribute it evenly over the meat. Then tie the bag and put it in the refrigerator for 8-12 hours.

Remove the pork and pat dry with paper towels.

Grate the apple on a fine grater. Combine with mustard and remaining soy ginger marinade.

Grease a skillet with vegetable oil and heat over high heat. Fry the pork for a few minutes on each side until golden brown.

Cool the meat slightly and cover with mustard and applesauce on all sides. Place in a baking sleeve and close. Cook in oven for about 1 hour at 200 ° C. Then cut open the bag and leave for another 15–20 minutes.

5. Pork in the oven with tangerines and paprika

Ingredients

• 1 liter of water;
• 6 teaspoons of salt;
• 4 sprigs of thyme;
• 7–8 allspice peas;
• 3 bay leaves;
• 2 tangerines;
• 1 kg of pork;
• 4 cloves of garlic;
• 1 teaspoon paprika;
• 1 teaspoon ground coriander
• 1 teaspoon grain mustard
• 1 teaspoon ground pepper mixture.

Preparation

In a saucepan, combine water with salt, thyme, allspice and bay leaves. Squeeze juice from one tangerine, and then cut it into pieces. Add to saucepan.

Boil the brine and then cool to room temperature. Place the meat in it, cover with a lid or cling film and leave in the refrigerator for 10-12 hours.

Pass half the garlic through a press or chop with a knife. Combine with paprika, coriander, mustard, pepper mixture, and second tangerine juice.

Remove the meat from the brine and pat dry with paper towels. Cut the remaining garlic into small pieces.

Make small cuts in the pork with the tip of a knife and sprinkle with garlic. Spread mustard marinade on all sides of the meat. Wrap in foil and bake in oven at 160 ° C for 2 hours.

Remove the cooked meat from the oven and leave for 30-40 minutes. Then expand.

6. Pork in the oven with wine and pomegranate sauce

Ingredients

• 5 cloves of garlic;
• 200 ml of dry white wine;
• 6 tablespoons of pomegranate sauce
• 2 tablespoons of ground coriander;
• 1 teaspoon ground nutmeg
• 1½ tablespoon salt
• ½ teaspoon ground black pepper;
• 2½ kg of pork.

Preparation

Chop the garlic with a knife or pass through a press. Combine with wine, pomegranate sauce, coriander, nutmeg, salt and pepper.

Rinse the pork and pat dry with paper towels. Place in a deep bowl and cover with marinade. Cover with a lid or plastic wrap and refrigerate overnight. Turn the meat periodically so that it is evenly soaked in the marinade.

Then place the pork and marinade in the roasting sleeve. Tie tightly, place in a mold and cook in the oven at 200 ° C for 1½ – 2 hours. Then carefully cut the bag and leave for another 15–20 minutes to brown the meat.

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7. Pork pork on the stove with coriander and red pepper

Ingredients

• 1½ l of water;
• ½ carrots;
• 1 onion;
• 1 kg of pork;
• 2 teaspoons of salt
• 5-6 peas of allspice;
• 5–6 black peppercorns;
• ½ teaspoon coriander;
• 1 bay leaf;
• 4 cloves of garlic;
• ½ teaspoon ground black pepper;
• ¼ teaspoon ground red pepper.

Preparation

Put carrots and onions in boiling water. When it boils again, add the pork. The broth should completely cover the meat. Cook over medium heat for 40–45 minutes. Then add salt, allspice and black peppercorns, coriander and bay leaf. Cook for another 20 minutes. Then turn off the heat and leave the meat to cool in the broth.

Pass the garlic through a press or chop in another way. Combine with ground black and red pepper. Rub the meat with the prepared mixture, wrap in foil and leave in the refrigerator for 10-12 hours.

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8. Pork in the microwave with garlic and raisins

Ingredients

• 800-900 g of pork;
• 3 cloves of garlic;
• 2 teaspoons of raisins - optional;
• 2 teaspoons of salt
• 1 teaspoon ground black pepper;
• 1 tablespoon vegetable oil;
• 5-6 bay leaves;
• 400 ml boiling water.

Preparation

Rinse the meat and pat dry with paper towels. Cut the garlic into small pieces. Soak the raisins in warm water for 3-4 minutes.

Make cuts in the pork with the tip of a knife. Sprinkle with garlic and raisins, rub with salt and pepper and refrigerate for about 1 hour.

Heat oil in a skillet over high heat. Fry the pork for 2-3 minutes on each side until golden brown.

Take the utensils for the microwave. Place bay leaves on the bottom and meat on top. Pour boiling water over, cover and place in the oven. Cook for 15-25 minutes at maximum power. Then turn the meat over and place in the microwave for the same amount.

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9. Pork in a slow cooker with soy sauce and turmeric

Ingredients

• 3 tablespoons of soy sauce
• 1½ tablespoon vegetable oil;
• ½ teaspoon mustard leaf;
• ½ teaspoon turmeric
• 1 teaspoon meat spice
• 1 kg of pork.

Preparation

Combine soy sauce, 1 tablespoon oil, mustard, turmeric and seasoning for meat.

Rinse the pork and pat dry with paper towels. Spread with marinade and refrigerate for 4-5 hours.

Brush the multicooker bowl with the remaining oil and add the meat. Cook for 1½ hours on the "Braze" mode in a regular slow cooker or 40 minutes in a pressure cooker.

Remove the meat, cover with foil and leave to cool.

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10. Pork in a double boiler with rosemary and caraway seeds

Ingredients

• 6 cloves of garlic;
• 5-7 peas of black pepper;
• 1 teaspoon of cumin;
• 1 pinch rosemary
• salt to taste;
• 1 pinch of ground red pepper;
• 1 pinch of sugar;
• 1 kg of pork;
• 1 teaspoon vegetable oil;
• 100 ml of kvass.

Preparation

Cut the garlic into pieces. Grind the pepper coarsely. Combine everything with cumin, rosemary, salt, paprika and sugar.

Rinse the meat and pat dry with paper towels. Use the tip of a knife to cut into the flesh. Sprinkle with garlic. Grate the pork with the remaining spice mixture and leave for 20-30 minutes at room temperature.

Heat oil in a skillet over high heat. Brown the pork for a couple of minutes on each side.

Put the meat on the steamer wire rack, and pour the kvass into the pan. Cook for 30-40 minutes. Let the boiled pork cool in a double boiler.

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