Pork in onion skins at home comes out surprisingly delicate and easily melts in your mouth. This product looks like smoked meat, but does not contain the harm that is usually characteristic of all types of meat that have been smoked. In short, this is a natural and incredibly easy-to-prepare snack that will serve well everyone who wants to give up store-bought meat products in favor of homemade ones.

Pork roll boiled in onion skins

It is advisable to prepare such a roll from the underbelly, since in addition to lard it also contains layers of meat, which surprisingly soften after a short boiling.

Ingredients:

• underbelly - 1.8 kg;
• onions - 220 g;
• - 2 tbsp.;
• garlic - 4-5 cloves;
• laurel - 3 leaves;
• black pepper (peas) - 1 teaspoon.

Preparation

After rinsing the pork underbelly, dry it, and then make transverse cuts along the entire surface, which will act as “pockets” for our aromatic additives. Rub the cut piece with salt and place crushed garlic and laurel leaves into the cuts. Roll the cord into a roll and wrap it with twine. Start making the broth by putting the chopped onion in a saucepan with a few liters of water. When the water boils, add salt (carefully, do not forget that the roll is already salted), add the peels and peppercorns. Place the roll in the onion broth and cook for an hour at a gentle boil. Next, the pork, boiled in onion skins, is left in the broth until it cools completely, placed on top of a sieve and left for a day under a load.

For this recipe, on the contrary, it is better to take meaty pieces with small layers of fat. After boiling, the finished boiled pork should be completely cooled, thinly sliced ​​and served as a cold appetizer or as part of.

Ingredients:

Preparation

Before cooking pork in onion skins, rinse and dry the piece. Place the pork butt in a pan of water until it is covered with liquid. When the liquid boils, remove the noise from the surface, add laurel, a head of garlic and salt the water very generously so that the solution is salted. Next, throw in the onion skins, reduce the heat and leave the pork boiled pork in the onion skins to simmer for about two hours. Cool the finished product directly in the brine, then dry and grate with chopped garlic mixed with paprika.

I bring to your attention one of my favorite ways to cook meat. I thank my friend Irina and her mother for the recipe. This recipe can be used to cook pork, beef, and chicken. The meat turns out extremely tender and juicy, and you can choose spices and seasonings to suit your taste. Moreover, the recipe is completely inexpensive and will require a minimum of effort from you.

So, let's start cooking pork in onion skins. We will need meat, onion skins and salt. I have two pieces of pork, 350 grams each, I weighed the onion skins for fun, it turned out that there are only 12 grams in a large handful.

Wash the onion peels thoroughly, put them in a saucepan, put the meat on top, pour 3 liters of water and add 6 tbsp. salt. Don't worry about the amount of salt - the meat will not be over-salted. Add salt without a big pile.

Bring to a boil, reduce heat and simmer for 1 hour. If you have pork in a large piece, increase the cooking time by 20 minutes. At the end of cooking, remove the meat and place on foil.

The beauty of this recipe is that you can make several pieces with different spices and seasonings. I sprinkled one piece with dry adjika.

I made another piece in rosemary. Dredge hot pieces of meat in selected spices.

Wrap tightly in foil and leave until cool. As it cools, the meat is imbued with aromas and becomes absolutely delicious.

Cut the pork boiled in onion skins into slices and treat your family and friends with pleasure! The meat is very tender and juicy!

I got the recipe for boiled pork in onion skins from my mother. Cooking meat according to this recipe does not take much time, but the taste is bright, rich, and will be an excellent decoration for any table.
I started preparing the New Year's table in advance, because I have a lot of plans and I want to do everything in time. To prepare boiled pork, I took a piece of pork shoulder - I liked it because there was little fat on it, and I often use the shoulder to cook meat as a whole piece, it’s a matter of taste. Meat should ideally be chilled, not frozen. I have a piece straight from the store.
So, the necessary ingredients:

Mom also used some prunes to add a pleasant aroma, but I didn’t have any on hand. Add it before cooking, along with onion skins.
To begin, take onion peels (I collected them for a whole month; onions are often sold almost bald), wash them, add 1 cup of salt.

Then add 1 liter of water and set to boil.

As soon as the water boils, add the meat. If necessary, give the meat the desired shape, cutting off all excess.

The meat needs to be boiled for about 40 minutes, then removed and rubbed with garlic (I crushed it using a press):

Then put the meat back into the brine (in which it was cooked) and keep there. I put it in hot broth and kept it for about 2 hours. The longer the meat remains in the brine, the more complex it will be (and will therefore be stored longer).
After 2 hours, I took the meat out of the brine, discussed it a little, then added adjika:

I cooked meat according to this recipe for the first time last Easter. We were all delighted. There are no step-by-step photos, since I was not yet familiar with the site. For this New Year I will definitely be preparing meat according to this recipe. It is best eaten cold as a snack rather than as a main course. It’s very soft, you don’t even have to chew it, it’s swallowed right away)) It’s aromatic, since you can use all your favorite spices, and they will remain fresh, without baking.

Ingredients

Pork neck - 1400 g (meat preferably with light streaks of fat)
onion peel - a small handful
head of garlic - 1 pc. (for marinade)
salt - for a strong solution (it should be very salty for testing)
bay leaf - 2 pcs.
spices - pepper, rosemary, paprika, I love hops-suneli.... optional, any.
fresh garlic - 1-2 cloves (for grating cooked meat)

Instructions

Pour water into the pan. Place a piece of meat in the water. The water should cover the meat by 2 fingers.

Bring to a boil, skim off foam. Add salt. Taste it, you should feel the salt very strongly, you wouldn’t salt the soup like that. Don’t be afraid to over-salt, the meat will take as much salt as it needs.

Wash a handful of onion peels, you can chop them and put them in the broth. Add a lightly peeled and washed head of garlic in its peel and a bay leaf. Cook the meat for 2 hours, covered, over low heat. If the piece is larger than mine, then increase the cooking time.

Cool the finished meat in the broth. During this time, it will take on the dark color of the onion peel and will look like smoked.... Then take it out, dry it slightly and rub with the spices you like. I really love the smell of fenugreek, and it is contained in the khmeli-suneli mixture. Rub with garlic, black and red pepper. Wrap in foil and refrigerate overnight.

In this article you will find several delicious recipes for making boiled pork.

Buzhenina is a delicious baked meat with spices in the oven. To prepare this dish, it is best to use the fatty part of the pork, which will give a lot of juice. But if you try, it will work even from the lean part. The neck, shoulder or fillet are ideal.

IMPORTANT: The secret of delicious boiled pork is not only the correct temperature for roasting meat, but also the marinade, which will saturate the meat and give it its “shades”.

How to marinate pork for boiled pork: marinade recipe

Adviсe:

• Stuff the meat. This should be done with carrots and garlic. They need to be cut into thin cubes (straws). The meat is then pierced many times with a thin knife or knitting needle. A piece of carrot or garlic is inserted into the resulting holes. During baking, the garlic will add piquancy to the meat, and the carrots will add sweetness.
• Pickling. It is important not to oversalt the marinade. You can use soy sauce as a base for the marinade (just a few tablespoons) and add spices and spices to it. Soy sauce will give the meat a beautiful brown color (crust), pleasant saltiness and aroma. There is no need to add salt to this marinade; you can sprinkle it on a piece of meat 5-7 minutes before the end of baking.
• Time. The longer you marinate the meat, the juicier and tastier it will be in the end. It is advisable to marinate it overnight. And then bake in foil (so that the juices do not leak out). And only 20-30 minutes before the end of baking, open the foil so that the meat browns in the oven.

Marinade recipe for 1 kg of meat:

• Soy sauce - 4-5 tbsp. (classic or any other).
• Mix of hot peppers– 0.5 tsp.
• Muscat– ¼ tsp.
• Garlic– 0.5-1 slice (squeeze out)
• Vegetable oil– 1 tbsp.

How to cook pork baked in the oven in foil?

Meat preparation:

• Buy a beautiful and neat piece of meat in the store in advance.
• The meat must be washed and dried
• After this, be sure to cut off all membranes and excessive pieces of fat (cartilage, if any).
• Stuff the meat with garlic and carrots
• Coat the meat with spices and pour over the marinade (prepare and mix it in advance).
• Keep the meat in the marinade, constantly turning it on different sides.

How to bake:

• After marinating, remove the meat
• Wrap the meat in foil so that the edge is on top
• Place the meat on a baking sheet or mesh in the oven
• Bake at 180 (no more than 200 degrees) for about 1 hour.
• After this, open the foil and bake the meat for another half hour at 250 degrees.
• Remove the meat from the oven immediately to prevent it from drying out.
• Cool and cut into portions

How to cook boiled pork baked in the oven in a sleeve?

INTERESTING: Another secret to deliciously cooked meat is the culinary sleeve. It can be purchased in almost any store. In it, the pork turns out to be especially juicy, since all the juices cannot flow out of the sleeve and soak it. You can bake both fatty and lean parts of pork in the sleeve.

How to do:

• Season the meat thoroughly. The more carrots and garlic you can stick into a piece, the juicier and tastier it will be. You can regulate the amount of stuffing yourself; if you like spicy meat, add garlic and pepper (spice), if you like something sweet, add carrots.
• Then marinate the meat for at least 2 hours. The marinade should not completely cover the meat, but each side must be soaked.
• Prepare the sleeve. Tie it very tightly on one side and put the meat inside. You can add spices and some of the marinade. Tie again on the other side.
• Place the sleeve with meat on a metal mesh (from the oven) and turn on the temperature to 190, but not more than 200 degrees.
• In this mode, simmer the meat for about 1.5 hours. In the sleeve, the meat turns out without a crust, but this does not spoil the boiled pork at all.
• Carefully remove the sleeve and cut it. Remove the meat and once it has cooled, you can cut it.

How to cook boiled pork baked in the oven in onion skins?

INTERESTING: Onion skins are an unusual ingredient that not only adds a piquant flavor to the meat, but also gives the crust a rich, dark copper color that cannot be achieved by baking.

What to prepare before baking:

• Piece of meat - 1-1.5 kg (from any part of pork)
• Husk – from 2-3 bulbs
• Spices, garlic
• Small carrot - 1 PC.

How to bake:

• The meat is prepared for baking; it should be washed and unwanted films removed from it.
• Then stuff the meat to your liking.
• You can bake this meat in a sleeve or foil.
• Before baking, the meat can be marinated for some time, or you can simply rub it with spices and salt.
• Cover the meat with dry and clean brown skin
• Wrap in foil (put in a sleeve) and place in the oven.
• Keep there for 1-1.2 hours at 200 degrees
• After the piece of meat has cooled, remove the husk from it.

How to cook boiled pork baked in the oven in beer

INTERESTING: This dish can easily be called festive. It is easy to prepare; the marinade thoroughly saturates the entire piece. Hot or cold boiled pork turns out excellent.

What to prepare:

• Fatty pork - piece up to 2 kg. (neck preferably)
• Spices(mixture to taste) – small handful
• Garlic - 1 small head
• Carrot - 1 PC. (small)
• Beer - 1 bottle in glass (dark, unfiltered)

How to bake:

• Prepare a piece of meat, stuff it thoroughly with garlic and carrots, as deeply and often as possible.
• Place the meat in a deep, large bowl and pour beer over it (it should marinate for at least several hours).
• After this, remove the meat from the marinade, rub with spices, salt and wrap in foil (you can also use a cooking sleeve).
• The meat is baked for a long time, 2-2.5 hours (at a temperature of 180, no more than 200 degrees).

How to cook pork baked in the oven with mustard

INTERESTING: Mustard will add a pleasant piquancy and spiciness to the meat. Depending on your preferences, you can use spicy Russian mustard or French grain mustard.

What to prepare:

• Piece of meat– 1.5-2 kg. (can be fatty or lean)
• Spicy mustard– 1 tsp.
• Mustard cereal– 2 tbsp.
• Mix of hot peppers– 1 tsp.
• Bay leaf- 2 pcs.
• head of garlic
• Little carrot- 1 PC.

How to bake:

• Prepare a piece of meat for baking, carefully stuff it generously with garlic and carrots (they can be rolled in salt or pepper).
• Rub the meat with spices and salt (to taste)
• The bay leaf should be crushed with a mortar and the meat should also be rubbed with it along with mustard.
• Wrap the piece in foil and bake for 2 hours at 180 degrees (no more).
• After 1-1.2 hours of baking, you can unroll the package so that it can acquire a crust.

How to cook boiled pork?

INTERESTING: Boiled pork can also turn out very juicy and tasty. Of course, it won't have a crust, but if you choose the right fatty piece of meat, you won't regret choosing this particular recipe. A marble neck or flank is perfect for boiled boiled pork.

How to cook:

• Prepare a piece of meat and stuff it to your liking.
• Rub a piece of meat with salt and any spices
• Place the meat in cellophane (several layers of food bags).
• Tie tightly to prevent water from seeping inside during cooking.
• Boil water and dip the meat in it
• Cook over low heat, then turn it off and leave until cool.
• Afterwards, remove all the bags and cut the meat into slices.

IMPORTANT: By preparing meat in this way (in cellophane), you can preserve all its juiciness and not overcook, as if it were regular cooking.

How to cook boiled pork in a slow cooker: recipe

IMPORTANT: The multicooker is also suitable for preparing delicious boiled pork at home.

What do we have to do:

• Buy the fatty part of the meat and prepare it, removing veins and films.
• Carefully stuff the meat, trying to do it as deeply and abundantly as possible.
• Rub the meat on all sides with any spices and salt (just a little). You can marinate the meat or coat it with mustard.
• You can grease the multicooker bowl with oil, but do not pour too much.
• Place the meat on the bottom and turn on the “Frying” mode for 30-40 minutes.
• All this time, you should not disturb the meat and only after 40 minutes turn it over to the other side and hold it for the same amount of time.
• Then remove the meat, cool and cut into portions.

How to make homemade boiled pork in the oven juicy and tasty: tips

Adviсe:

• To make boiled pork juicy, you need to choose the right meat. Meat without veins and bones is best.
• Another secret is preparing the meat, which involves washing it, drying it and removing unwanted parts (veins, bones, films).
• You can add a pleasant flavor to the meat by stuffing and marinating.
• To ensure that the meat retains its juices, bake it wrapped in foil and only half an hour before the end can it be opened so that the crust is fried.
• Rub the spices evenly over the meat and do not use too much salt.
• Bake at medium temperature; a low temperature will not cook the meat, but a high temperature will dry it out.

What spices should I use to cook pork?

Adviсe:

• Muscat – You can use already ground or whole nutmeg, which is grated on a fine grater.
• Rosemary – Dried spice or fresh aromatic sprigs will do.
• Black pepper - You can chop the peppercorns or use already ground ones (both black and allspice).
• Pepper mixture - spicy or not
• Oregano – adds flavor and spice to the meat
• Dry mustard - a small amount for spiciness and piquancy.
• Bay leaf - You can cover the meat with it or grind it into crumbs in a mortar.
• Sesame – adds a subtle flavor to the meat
• Kari – in small quantities it is suitable not only for chicken, but also for pork.
• Dried basil - will give the meat a spicy “note”
• Coriander – dried and ground

Recipe for a delicious sauce for homemade pork

Mustard sauce:

• Mix 1 tsp. mustard with 1 tbsp. mayonnaise and 1 tbsp. olive oil.
• Add a pinch of black or mixed pepper
• Add a pinch of nutmeg

Tomato sauce:

• One tomato should be blanched and peeled
• Chop the pulp into cubes and place in oil (1 tbsp) in a frying pan.
• Simmer the pulp for 5 minutes until it becomes homogeneous.
• Squeeze a clove of garlic, add a pinch of pepper and a couple of pinches of salt.
• Boil the sauce and add finely chopped herbs before serving.

Mushroom sauce:

• Fry mushrooms in butter until golden brown
• Add a quarter of the onion, salt
• Fry for 5-7 minutes
• Pour in the cream and simmer the mixture
• You can add 0.5 cloves of garlic
• After boiling, puree the sauce in a blender and serve.

Cheese sauce:

• Melt a piece of butter in a frying pan
• Pour in the cream and grate 1 processed cheese
• Boil the mixture until the cheese is completely melted
• Mix the mixture thoroughly with a whisk
• Add 0.5 cloves of garlic and salt, a mixture of peppers

Video: “Recipe for cooking meat at home”