Such a culinary accessory as a foil allows you to cook incredibly delicious, delicate and juicy culinary masterpieces. Especially effectively, she copes with the task of cooking meat. When baking pork in foil in the oven, its natural juiciness is preserved, and spicy accompaniment fills the meat with spicy and original taste.
We offer the best recipes for cooking baked meat from different parts of the pig carcass. Use them, and the result will surpass all your expectations.
Pork baked in foil in the oven with a piece - recipe
Ingredients:
- one piece of pork pulp - 1 kg;
- garlic - 7 teeth;
- carrots - 0,5 pcs .;
For spicy breading:
- coriander ground - 5 g;
- fragrant pepper peas - 5 g;
- cumin - 5 g;
- ground white pepper - 5 g;
- cloves - 5 buds;
- nutmeg ground - 5 g;
- salt - 10-15 g or according to taste.
Preparation
It is best to bake a pork neck or a pork shoulder in the oven in a foil. Such meat has more fatty layers, and therefore it will turn out more juicy and soft. A whole piece of pork is washed, dried and rubbed with a spicy mixture. To make it, we knead buds of cloves and peas of sweet pepper in a mortar, mix them with ground coriander, nutmeg, white pepper and cumin, add salt and mix. Also, we clean and cut in half the cloves of garlic and on small oblong slices of carrots. We make cuts in the meat with a knife and insert garlic and carrots into them.
Packed and seasoned in spices, a slice is sealed in two layers of foil, we press it, giving the meat a shape, and leave it for about an hour to soak. Then put the meat on a baking tray in a heated to 190 degrees oven. How much to bake pork in foil in the oven, depends on the thickness and size of the meat piece, as well as on the possibilities of the oven. On average, for such, as we, a kilogram cut, one and a half hours is enough. After the baking process, turn the foil from the top, change the temperature regime to 220 degrees and brown the meat under the top grill for another fifteen minutes.
Pork baked with an accordion in the oven in foil
Ingredients:
- pork (loin) - 1 kg;
- garlic - 3-4 teeth;
- hard piquant cheese - 250 g;
- fresh tomatoes - 2-3 pcs .;
- Spices and spicy herbs - to taste;
- large salt - to taste;
- ground black pepper - to taste.
Preparation
For the preparation of a meat "accordion" the best pork loin, or as it is also called in some regions "hill". To begin with, we wash it and dry it thoroughly with napkins. Then we make cross cuts about one and a half centimeters thick on the meat piece, but do not cut the meat to the end to keep the integrity from below. Now we combine the meat with salt, ground pepper, spices and herbs, not missing the inside of the incisions, and leave it for a few hours to marinate.
In the meantime, hard cheese is cut into plates with a thickness of three to four millimeters, and my tomatoes are cut by mugs about five millimeters. Also we clean garlic and shinkuem plates.
In the sections of the promarinated meat slice, we paste on the plate of cheese, a mug of tomato and several plates of garlic. We connect the "accordion" with a thread so that it does not disintegrate, we seal it in two layers of foil and place it in a preheated oven of 185 degrees. We maintain meat at this temperature for one hour. After the time has come, turn the foil off from above and give the meat brown under the upper grill, adding the temperature to 220 degrees.
Ready meat let's cool a bit, and then shift to a beautiful dish, decorated with lettuce leaves, and served to the table.