Iskatel-X
Duc, sea cabbage is super!
Your (simplified) recipe is in action!
Butterfly_74
Good evening! I liked the recipe, I think to make such a boiled pork for the New Year, I wanted to ask about salt: from two teaspoons to one and a half kg of meat, what kind of salt does it get? Small, medium? Thanks in advance!
Omela
Butterfly_74, Olya, thank you, salt is a subjective matter. I'm fine, but not enough for others.)) You look to your liking.
Butterfly_74
Quote: Omela

Butterfly_74, Olya, thank you, salt is a subjective matter. I'm fine, but not enough for others.)) You look to your liking.
I already read the link about salt and the battle on sausages))). At home they like medium-salted, and as a not very experienced baker of boiled pork, I don't know how much salt to put ... so I think: from two teaspoons it turns out closer to light-salted or not ...
Omela
Put 2h. l. (so as not to oversalt), there is also garlic, it also gives "salinity", you can increase it.
Butterfly_74
Quote: Omela

Put 2h. l., there is also garlic, it also gives "salinity", you can increase it.
Yeah, got it, thanks!
Holiday greetings!
Omela
And you with the Coming!
Butterfly_74
Thank you!
OxanaSh
Omela, Ksyushenka, thank you very much for the recipe. Tasty and healthy! In the morning of December 30. pickled-wrapped. Late in the evening at 2.30 h in the oven, overnight on the balcony, and before the NG celebration in the refrigerator.
No extra hassle.

Festive boiled pork

Now, this is the only way I will bake the neck. The main thing is that during baking, the husband is full. Since aromaaaat! I fed mine on purpose in advance, but he still asked when it would be ready? But I didn't give up. The meat is ripe and infused.
Omela
Oksana, namesake, it turned out gorgeous !!! I'll go pickle some meat for Christmas too!
OxanaSh
OmelaAnd I, instead of lavrushka and rosemary, rubbed juniper berries in a mortar. So soulfully fragrant.
Omela
Juniper is an idea, yes ... very fragrant, especially since I have my own.
Butterfly_74
OmelaThank you very much for the recipe! : rose: Did it, everyone liked it very much! I really managed to overexpose it in the oven (I kept 1.3 kg of meat for 3.5 hours), 3 hours would be just right (and maybe even 2.5 would be enough). It turned out to be soft and juicy, but burned a little from below (it's my own fault). Unfortunately, I didn’t manage to take photos this time.
Girls, I still wanted to ask you what kind of meat do you take for boiled pork? As a beginner, I took it myself, I don't know from which part, I just figured out what I needed with fat. Maybe there is some most correct choice for boiled pork? Thanks in advance!
OxanaSh
Butterfly_74, Olenka, usually boiled pork is prepared from pork ham, that is, the pulp and lard on top is not more than 1 cm, but I prefer the neck, and the shape is comfortable and the fat gives juiciness and marbling. In Soviet times, in our stores, ham pork was sold, sprinkled with thick black pepper, and the carbonade was generously sprinkled with red pepper. This is how I remember from my pioneer: girl-yes: childhood.


Added Thursday, 05 Jan 2017 5:33 PM

Butterfly_74, Ah, and I also baked a neck weighing 2.1 kg for 2.5 hours, but it seemed to me even a bit too much,
all the same in the next. once I will cook for 2 hours. Here they say the same experts for 1 kg of meat - 1 hour.
Irina F
MERRY CHRISTMAS!!!
Xun, I made meat !!! It turned out very soulful and tasty !!! True, such a color as you could not achieve. How do you make it so rosy?
Thank you so much!!!!!
Omela
Merry Christmas!!!

Quote: OxanaSh
usually boiled pork is prepared from pork ham, that is, the pulp and lard on top of no more than 1 cm,
Yes, this is the best option.

I cooked it too. I baked 1 kg for 2 hours, then lay in the oven until it cools. it turned out very juicy. Wrapped layers in 4 foil, because it was torn. Fotala in a quick way to the phone.

Festive boiled pork



Added Saturday 07 Jan 2017 05:12 PM

Quote: Irina F
How do you make it so rosy?
Irish, as far as I understand, the color depends on the temperature. Maybe you had it higher? Try wrapping more foil.
Butterfly_74
Oksana, thank you very much for your advice !!! There was no internet for several days and I missed the message.I will try again with new introductions. The neck looks amazing! : girl_love: Yes, about the time it also seemed to me that you can bake less ...
Irina F
Ksyusha, I'll take into account the pace. I put 180. But, all the same, it turned out amazingly tasty meat !!! The most delicate. I will do this now only)
Omela
Quote: Irina F
I will do this now only)
IRINA, I've also thought to suvide or bake that way, and chose to bake. Still, it turns out tastier.

Irina F
Festive boiled pork
Here! Brought a photo!
Ksyusha, thanks again for the wonderful recipe!
Omela
Ira, to die to rise up like beauty that !!!!!!!! I, too, have stuck to such meat, I constantly cook.
Irina F
Yeah, Ksyusha! It is so soft and juicy! My husband really liked it!
Well, now after the post
tascha
Quote: Omela
Grind bay leaves in a grinder
how to do it? Give a shredder for three bay leaves.
eye
tascha, palm
tascha
I do just that, I just thought maybe someone had found a unit for grinding small volumes.
eye
use what is at hand, and do not look for something else! (F. Fogg)
Omela
tascha, I have a small chopper included in the Bamiks hand blender. Very comfortably.
Stavr
shurpanitaIf you have a Butchers shop, here they have smoked paprika in cans. Pure smoked paprika is written.




Can't insert a photo of a can, it's strange
eye
Konstantin, who is the manufacturer?
Stavr
eye, Spain, La Pastora, manufacturer Luis Sanchez Garcia SL Murcia, Spain. how to insert a photo, all the time it was inserted right now, straight into any.
caprice23
Here I am with boiled pork.
Festive boiled pork
I have never eaten such tender meat. It doesn't even sit on the fork, it falls apart right away. You can just break it off with a fork, although it is dense, not loose.
Thank you
IvaNova
I repeat from time to time. I highly recommend it. Delicious. Hearty. Festively))
Thank you!
Festive boiled pork

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