In the sleeve, meat dishes. Culinary recipes and photo recipes

The ideal choice would be the neck. It has layers of fat that give the finished dish juiciness. It comes out well from the boneless part of the shoulder blade. This is very tender pork meat, bakes quickly and also turns out juicy.

1 kg of pork is baked for 1 hour - it’s simple. This is a hint for those who cannot determine readiness visually through the sleeve.

Total time: 2 hours / Active time: 1 hour 20 minutes / Yield: 5 servings

Ingredients

pork neck – 1 kg.
garlic - 2 teeth.
seasoning for meat - 2 tsp.
pepper mixture

How to bake pork in a piece

We wash the piece of meat and be sure to dry it with a paper towel. Coat with salt, seasoning for barbecue or pork, as well as chopped pepper and crushed garlic.

Place the workpiece in the sleeve and let it marinate for 1-2 hours. Then place the pork in the preheated oven and bake for 1 hour. It may take another 10-15 minutes beyond the indicated time. Oven temperature – 200 degrees.

We take it out and carefully cut the sleeve. You can check readiness using a long skewer. If clear juice flows out, it means the meat is completely cooked. Pink juice indicates that the pork needs to finish cooking.

The finished dish is served both hot and chilled.

Pork prepared this way is ideal for sandwiches. Let it cool. Then place the whole piece in a container and in the refrigerator. Once the meat has cooled completely, you can cut it into thin slices. Pork is best served hot as a side dish.

On a note

You can marinate the meat all night. Then it will bake and salt even faster and better.
If you suddenly open the sleeve and realize that the pork neck is not completely ready, send it back to the oven uncovered (without the sleeve) for another 10-20 minutes to better bake and brown further.
Garlic can be used not crushed, but cut into slices, and traditionally stuffed into meat.
Pork baked in the oven in a sleeve in a piece will turn out excellent not only in this marinade. You can coat the meat with mustard (regular or French), soy sauce, any seasonings to taste and even honey.

The dish that I want to talk about today is pork baked in the oven as a whole piece. Meat prepared in this way is also called boiled pork. This dish can with full confidence be considered both a festive dish and an everyday dish. Festive, because at a set table it is always perceived very positively.

When you bring it out in a hot form, or on a platter to the table - rosy, aromatic, juicy, it always causes great excitement among guests. And even if they have already eaten their fill of various salads and appetizers, no one refuses a piece of such tasty meat.

But now many have adapted to baking it just like that, for example, for breakfast. And there are a number of reasons for this. The first and most basic thing is that you chose a piece of meat yourself and cooked it yourself. You know for sure that this meat is without any additives and without chemicals. That it contains only pulp without any veins, veins, cartilage or fat.

The second reason is that when prepared yourself, it turns out to be much cheaper than even the most inexpensive sausage. And this is with 100% quality.

Another reason is that it is absolutely easy to prepare. The entire cooking process can be described in two words – “Simpler than simple.”

And finally, it's simply delicious. And certainly tastier than all store-bought analogues. That’s why we haven’t been buying sausage and meat products of this kind for a long time. And we try to cook ourselves.

Pork baked in the oven in foil in mustard and honey

This is the recipe I use for roasting breakfast meat. It turns out not too juicy, and is suitable for making sandwiches or wrapping it in pita bread. If you need to prepare a meat salad, then this method is also suitable.

The meat turns out delicious. And how could it be otherwise, because the marinade contains a lot of all sorts of goodies. There is sour taste, and sweet, and bitter, and spicy. Having united, they all penetrate the pulp and remain on the crust. Therefore, the result is always simply excellent.

We will need:

pork ham – 1.2 kg
mustard – 2 – 3 tbsp. spoons
honey - 2 tbsp. spoons
ketchup – 2 – 3 tbsp. spoons
paprika – 1 – 2 tbsp. spoons
tarragon - 1 tbsp. spoon
bay leaf – 1 pc.
salt - to taste

We also need foil.

Preparation:

I bought a piece of pulp of 1 kg and 200 g. But don't look at this number. A piece of meat can be larger or smaller. Take the rest of the ingredients accordingly. The photo will show you how much is needed.

1. Wash the ham and dry thoroughly with paper towels. Make several deep punctures with a thin sharp knife on all sides. So that the marinade can easily penetrate inside.

2. Sprinkle the ham with salt and rub it into the flesh. Finely chop the bay leaf and sprinkle it on top. Let stand for 5 - 7 minutes so that the salt has time to penetrate inside.

3. Sprinkle with ground dry tarragon. If you don’t have it, then ground parsley will also work. Rub the greens into the pulp.

4. Then sprinkle with paprika and repeat the manipulation.

5. Next is the turn of ketchup. If you want the meat to be spicier, you can add a spicy variety. If it's not too important, then add any.

6. We also won’t have too much honey. It slightly caramelizes the crust. And thanks to this, it will look very appetizing.

Both ketchup and honey will also need to be rubbed into the pulp.

7. And we still have mustard left. We also spread and rub it in. As much as the pulp takes.

8. Line a baking dish with foil and place the prepared ham on it. Wrap in foil and let stand for 20 minutes so that the meat has time to marinate.

9. In the meantime, you can put the oven on to warm up. We will need a temperature of 180 degrees. When it warms up, place the form with meat in it.

10. Bake for 1.5 hours. Then remove the pan and unwrap the foil, releasing the meat. Now let's let it brown a little. To do this, put the pan in the oven again.

Keep in the oven uncovered for another 15 minutes. And get it again. Cover with foil again to prevent the meat from drying out as it cools. And wait until it cools down completely.

11. Wrap in a piece of parchment paper and put in the refrigerator. In the morning, take out, cut into pieces and serve for breakfast.

The taste of the meat turned out to be very interesting. Thanks to the punctures we made at the very beginning, the entire marinade was able to permeate its deep layers. Therefore, not only the crust turned out delicious, but also the pulp itself.

And if you want to cook pork according to this recipe as a hot dish, then after you take it out of the oven, first cover it with foil. In this state, let it stand for 15 minutes. After which the meat can be transferred to a dish, cut into pieces and served hot.

Whole piece of meat baked in the oven in foil

This recipe differs from the previous one in that before baking the meat, we salt it. And if according to the previous recipe the meat turned out a little dry, then here it will turn out juicy and soft.

We will need:

pork ham – 1600 gr

For the marinade:

water – 1 liter
salt – 2 tbsp. spoons or 50 g
bay leaf – 2 – 3 pcs
peppercorns – 7 – 8 pcs
coriander grains – 1 tbsp. spoon

Preparation:

1. Prepare brine, or brine as it is also called. To do this, pour water into the pan. You can use either boiled or raw. But preferably not from the tap.

Add salt and stir until completely dissolved. Add coriander seeds and tear the bay leaf into pieces with your hands. Grind the peppercorns in a mortar and pour into the pan.

2. Wash the meat. Make punctures on it with a narrow sharp knife.

Place in water and leave for 12 hours at room temperature. Then put it in the refrigerator, covering it with a lid. The total infusion time should be 3 days. This is coupled with the time that the meat stood at room temperature.

So that all the meat ends up in the brine. press it down with a saucer.

3. When the time is up, remove the meat and let the brine drain. Then place it in foil, wrap it and put it in an oven preheated to 200 degrees.

4. Bake for 1.5 hours. Then reduce the temperature to 180 degrees, unfold the foil and bake uncovered for another 15 - 20 minutes. Until the crust turns brown.

5. Then remove from the oven and cover with foil again. Leave in this state until completely cooled. Then put it in the refrigerator.

It is best to store the meat by wrapping it in parchment paper.

If you serve it as a hot dish, then let it stand covered for 15 minutes. Then cut into portions and serve.

Sometimes the meat is greased with butter. This makes the crust more shiny and attractive.

Meat baked with vegetables in a mustard coat

This is my very first recipe, according to which I learned to bake meat in one piece. And I remember that it turned out delicious the first time. Pork according to this recipe turns out to be very juicy and tasty both hot and cold.

We will need:

ham or neck – piece over 1 kg
carrots – 1 – 2 pcs.
garlic – 5 – 6 pcs.
mustard – 3 tbsp. spoons
salt, ground black pepper
vegetable oil for frying

It is better to use foil for cooking.

Preparation:

1. Wash the meat and dry it with paper towels. Sprinkle the piece with salt and rub it into the pulp. Then sprinkle with ground black pepper and rub in too. However, add pepper only for flavor. Don't forget that we also have mustard.

It is better to grind the pepper yourself. In this form it gives off just a crazy smell.

Take a large piece of meat weighing 1.5 - 2 kg. Then the dish will turn out juicy.

2. Make longitudinal punctures with a knife on both sides of the piece. After piercing the knife, rotate the knife 90 degrees inside the piece.

3. Peel the carrots and garlic. Cut the carrots into long segments and insert them into the place where the punctures were made. If the carrots are dense, then they fit into the hole quite easily.

4. Also make punctures for the garlic. If you have stuffed enough carrots and there is no room left for garlic, you can make punctures on the top and bottom of the piece.

5. Coat the piece with mustard on all sides and let it sit for 30 minutes so that the meat marinates a little.

6. Pour some vegetable oil into a large frying pan. Heat it thoroughly and lay out the whole piece of pork. The oil should be hot enough. This will allow you to fry the meat very quickly until golden brown.

In this way we “seal” the juice inside. And it will not evaporate during baking. And remaining inside will make the dish very juicy.

Fry each side over high heat for only 1.5 - 2 minutes.

7. Then take it out and put it in a form covered with foil. Wrap it well and put it in an oven preheated to 180 degrees. Bake a piece weighing 1.5 kg for 1.5 hours, and 2 kg for 2 hours.

8. When the time is up, take out the pan and unwrap the foil. Pierce with a knife or toothpick. No pink juice should come out of the hole. If it is not there, then put the meat back in the oven, but already in an open form, for about 15 minutes. If the juice is released, then you need to cover it with foil again and bake for another 15 minutes. And only then you can “brown” the crust.

9. Then remove the meat from the oven, pour the juice over the top and cover with foil again. Leave for 15 minutes. Then cut into pieces and you can serve.

Or leave in foil until completely cool. Then transfer to parchment paper and put in the refrigerator.

Baked pork with garlic, stewed in the oven in a baking bag

This recipe is similar in structure to the second recipe. But you don’t have to keep the meat in brine for three days. Quick salting is achieved by adding more salt.

And although the meat will not be as juicy as in the previous recipe, it will still turn out appetizing and tasty.

We will need:

pork neck – 1 kg
garlic – 1 head
spices for meat – 1 teaspoon

For the brine:

water – 1 liter
salt – 3 tbsp. spoons
coriander seeds – 1 teaspoon
bay leaf – 1 pc.
black peppercorns – 6 – 7 pcs.

Preparation:

1. Boil water. Add salt, bay leaf, coriander and peppercorns broken into pieces. Boil everything together for 2 - 3 minutes and turn off the gas. Allow the water to cool completely and absorb the aroma of spices.

2. Place washed meat in cold brine. It's best to take the neck part. It is the most tender and does not require long salting and marinade. We are from her, and he always turned out soft and gentle.

You can make punctures with a sharp knife so that the brine penetrates into the inner layers of the pulp.

3. Press the meat down with a saucer and leave to salt for 3 – 4 hours. Cover the pan or bowl with cling film or a lid.

4. Then remove, drain and dry with paper towels.

5. Stuff with garlic. To do this, cut the cloves into two or three parts along the clove. Then make punctures with a knife over the entire surface of the pulp and insert the garlic into them.

6. Rub the pulp with salt and spices.

7. Place in a baking bag or sleeve, tighten it with clips. Pierce with a knife in two places to allow steam to escape. Place in a mold or baking sheet and place in an oven preheated to 180 degrees for 1 hour.

If you bake on a baking sheet, place wooden chopsticks under the meat so that the bag does not stick to the surface.

If you have a larger piece of meat, for example 1.5 kg, then you need to bake for 1.5 hours.

8. Then take out a baking sheet or baking dish and carefully, so as not to get burned, open the package. You will need to release the top part of the pulp.

Place in the oven again for 15 minutes until the top is covered with a nice golden brown crust.

9. After complete cooking, remove, cover with parchment paper and cover with a towel for 15-20 minutes to allow the meat to “rest.” Then you can put it on a dish and serve it to the table.

Or wait until it cools completely and eat it cold for breakfast.

Pork baked in mayonnaise and mustard

All methods of roasting meat are, of course, similar. However, there are differences in salting methods and marinades. And here is another one of these methods.

We will need:

pork neck – 2 kg
garlic – 6 – 7 cloves
grain mustard – 2 tbsp. spoons
regular mustard – 1 – 2 tbsp. spoons
mayonnaise – 3 tbsp. spoons
ground black pepper – 6 – 7 pcs
salt to taste

Preparation:

1. Wash the pork neck and let the water drain. Make punctures with a knife over the entire surface.

2. Stir salt and ground black pepper in half a glass of water so that the water does not turn out to be too salty.

3. Peel the garlic and cut lengthwise into 2 - 3 parts.

4. Pour a little salt water into each puncture and insert a piece of garlic. Stuff the whole piece in this way.

5. Then add salt and pepper on top, rub it all over the entire surface. Coat with mayonnaise, then with a mixture of grain and regular mustard, thoroughly coating the entire surface.

Mayonnaise protects the meat from drying out, and all the juice will remain inside the piece. As does the extra juice that comes from adding salt water.

6. Wrap the meat in foil and leave for 2 - 3 hours for the meat to marinate. This way you can marinate for a longer period of time, for example overnight.

7. Then preheat the oven to 180 degrees. Place the meat in a mold and bake. If we use a 2 kg piece of meat, then the baking time will be 2 hours. If there is 1.5 kg of meat, then the time spent in the oven will be 1.5 hours.

After this time, you can unroll the foil and leave the meat in the oven for another 15 minutes until the crust browns.

8. Then remove the dish from the oven and cover it with foil again for 15 - 20 minutes. Give him a chance to rest.

You can eat it both hot and cold.

The meat turns out very juicy thanks to mayonnaise. Perfectly salted inside and out and very tasty.

Pork pork marinated with honey and soy sauce, baked in a sleeve

A delicious recipe that I use to bake meat very often. My family really likes it. We eat it both hot and cold. And it’s simply impossible to single out which one turns out tastier.

Also, as in previous recipes, the meat is baked in one piece.

We will need:

meat – 1.5 kg
garlic – 5 – 7 cloves
soy sauce – 3 – 4 tbsp. spoons
honey – 3 – 4 tbsp. spoons
salt - to taste
black peppercorns – 8 pcs.
dried spices – oregano, thyme, rosemary

Preparation:

1. For baking, it is better to choose the neck or ham. Wash and dry the meat. Then make not very deep punctures across the entire surface with a sharp thin knife.

2. Peel the garlic and cut each clove lengthwise into 2 – 3 pieces. Insert them into the puncture sites, deeper into the flesh.

3. Mix the spice mixture. If you don’t have such spices ready-made, you can use purchased Provençal herbs. All the listed components are present there and others have been added. You can also replace them with any other favorite spices.

Sprinkle them on all sides of the piece. Also sprinkle with salt. Rub both into the pulp.

4. Crush the peppercorns in a mortar. You could use ready-made pepper, but freshly ground or crushed pepper has a simply magical aroma. Therefore, it is better to take a minute or two and crush it yourself. By the way, you can also use a pepper mill.

Also rub the pepper generously into the pulp on all sides.

5. Prepare soy sauce. Pour it generously over the piece of pork. Some of the sauce will drip onto the plate, but that's okay. When the lower part is saturated with it, you can turn the meat over to the other side.

6. And one final touch. Brush the top generously with honey. It is better if it is liquid; it will be easier and easier to lubricate the entire surface.

7. Cover with a bowl and leave for 2 - 3 hours. Turn over periodically so that both the top and bottom are evenly saturated with juices. Don't forget about the sides either.

8. After this time, place the meat in a sleeve, or you can take a baking bag. If you have neither one nor the other, then use foil.

Make two punctures in the sleeve to allow steam to escape.

9. Preheat the oven to 180 degrees and place the meat in it. You can place it on a baking sheet or in a mold. If you use a baking sheet, place two or three Chinese wooden sticks under the bag. This is necessary so that the bag does not burn.

10. Bake for 1.5 hours. Then open the sleeve and place the meat in the open position so that the crust becomes golden brown.

You can eat it both hot and chilled.

Pork baked with potatoes, tomatoes and cheese

You can bake meat and potatoes in different ways. And I already have an article on this topic. It suggests you can follow the link and watch them. All of them are time-tested and well worthy of attention.

But I would like to place one of the recipes in this article. Moreover, it is quite suitable for today’s recipes, where the meat is baked whole.

New Year is coming soon, and maybe some of you will want to cook such a dish. It turns out very beautiful and incredibly tasty. And it’s called “Pork – accordion”. It owes its appearance to tomatoes and cheese.

We will need:

pork tenderloin – 1 kg
cheese – 250 – 300 gr
tomatoes – 3 – 4 pcs.
potatoes – 6 – 7 pcs.
butter – 60 g
broth – 0.5 cups
spices – ground coriander, thyme, dried herbs
salt, ground black pepper - to taste

Preparation:

1. Tenderloin or brisket is perfect for this dish. The main thing is that the piece is smooth and neat.

2. Wash the meat, dry it and make deep transverse cuts. It should look like a book with pages, only thick. But don’t cut through all the way; there should be a solid base with a side of about 1 cm at the bottom.

3. Sprinkle the meat with a mixture of spices. Rub all this thoroughly into the pulp, coating the cut pieces of the “accordion” as well.

Wrap in cling film. Leave for 1 hour so that the meat is thoroughly marinated.

4. Cut the tomatoes into circles according to the size of the resulting pieces. There is no need to take large fruits. It is necessary that they just fit between the cuts and do not stand out too much. I have small tomatoes and will place two pieces in each cut.

5. Cut the cheese into pieces slightly smaller than meat pieces.

6. Cut the potatoes into very thin slices. If you cut it larger, it will not have time to bake. It happens that it takes even longer to cook than meat.

7. Sprinkle the marinated meat with salt and pepper and rub it all into the flesh on all sides and parts.

Do not add salt beforehand, so that the salt does not draw out all the juice from the pulp.

8. Line the glass dish with foil, leave the edges hanging down so that you can wrap our dish with it. Place half or a little more of the potatoes down. Salt and pepper it and pour in the broth.

9. Place prepared meat on top.

Place tomatoes in between. As I said, I just have two round pieces.

10. The pieces of cheese are larger, so I add one piece at a time.

11. Place the remaining potatoes around the edges. Sprinkle with spices and place pieces of butter.

12. Wrap in foil. To be sure, you can chip them in the right places with toothpicks.

13. Place in a preheated oven and bake for 1.5 hours. Then take it out, unfold it and tuck the foil inside. Try the potatoes. He should be ready by now. And if he is ready, then the meat is also ready. And put it in the oven again until a beautiful golden brown crust appears on the surface.

14. This will take 12 – 15 minutes.

15. Remove the dish from the oven. Cover it again with foil and leave to rest for 10 minutes.

Then place the meat on a large platter. Place potatoes around. The juice released from the meat remained in the foil, and we also added broth. It can also be poured into cups.

Serve everything together.

The meat was not very soft, although it was chewable. If you like it to be very soft, then you need to marinate not for an hour, but two, or even more. And you can use either mayonnaise or soy sauce for the marinade. We looked at different methods of marinade when.

If the dish turned out to be too big and you couldn’t handle it, then it doesn’t matter. The meat is very tasty even on the second day. It can be heated or eaten cold. In terms of taste, it will not lose at all.

Meat baked with chicken in cranberry sauce

And this is another very interesting recipe, which is similar to the previous one. Similar, but not quite. The meat will also be prepared in the form of an “accordion”, but its filling is very interesting. And the marinade is good.

The recipe is rich and interesting. Just right for the holiday table.

You can serve this meat as a cold appetizer even on New Year’s, at least on a birthday, or on any other holiday.

It turns out not only tasty, but also very beautiful and original.

Glazed pork with vegetables and beer

This recipe can be used to bake meat that has already been boiled in advance. The finished dish can be served for any occasion. It is beautiful and very tasty.

We will need:

boiled pork – 1.8 kg
potatoes – 800 gr
onions – 4 pcs.
medium apples – 4 pcs.
orange jam – 2 tbsp. spoons
dark beer – 6 tbsp. spoons
meat broth - 1 cup
vegetable oil
pepper
carnation
Bay leaf
fresh thyme

Preparation:

1. Boil the meat in advance until done. Then dry it and make shallow cuts in the shape of diamonds along the top. Stick a clove into the center of each of them.

2. Peel the potatoes and cut into cubes or slices. Cut the onion into not very large slices.

3. Pour oil into a frying pan and fry the potatoes along with onions until half cooked. The potatoes should not become soft in order to retain their shape.

4. Add thyme leaves and bay leaf. Pour in meat broth and place in an oven preheated to 180 degrees. Simmer for 30 minutes.

5. Meanwhile, mix beer with jam. Coat the top of the prepared meat with it. 30 minutes after stewing the vegetables, place the meat in the center of the baking dish, and arrange the vegetables around the edges. Brush the top with the beer mixture again.

6. Bake for another 30 minutes. During this time, take out the mold several times and grease it with the beer mixture.

Thick beer and apricot jam will make the crust look like caramel. It will turn out shiny and baked.

7. 10 minutes before readiness, add sliced apples to the dish. You can leave the skin on them, or you can peel them. Especially if it's tough.

Remove from the oven, cover and let stand for 10 minutes. Then cut the meat into pieces. And serve along with vegetables.

As you can see, the principles of roasting meat in the oven are quite similar. First, it must be either salted or marinated. And then bake in some kind of protective packaging - this is either foil, or a bag or baking sleeve. And everything would seem easy and simple.

However, there are some secrets that make baked pork always delicious. Let's take a closer look at them.

How to cook pork in the oven so that it is soft and juicy

We have already covered many of these general rules in each of the recipes. And here we will just quickly go over the main provisions.

To get excellent results, choose the right meat. And here there is a rule: the more “working” the part of the carcass that you use was, the more time it will take to bake.

Therefore, when it comes to pork, then take the ham, brisket, neck, shoulder. These are the “soft” parts of the carcass and are best baked.

The larger the piece, the better it is suitable for cooking. The juice is retained inside and the meat does not dry out.
the larger it is, the longer it should be salted or pickled.
There is no need to remove any fat or films before baking. Sometimes even the skin is left behind. They protect the meat from moisture evaporation. And this allows you to keep all the juice inside.
If there is no fat on a piece of meat at all, then it is usually lubricated with mayonnaise, mustard, or honey. Or all at once.
foil, bag or baking sleeve serve the same purpose.
If the meat is fatty, then it is better not to use liquid marinades. “Dry” marinades consisting of a mixture of spices, salt and pepper would be appropriate here.

As a rule, they should be actively rubbed into the pulp from all sides. Then give the meat some time to marinate. And only then can you put it in the oven.

There is a rule that the fattier the meat, the more aromatic the spices should be.

Spices used are coriander, pepper, paprika, nutmeg, cardamom, and star anise. For better absorption, use fennel seeds. Spicy vegetables and herbs will also come in handy. This is primarily garlic, ginger, oregano, thyme, rosemary.

Of course, for lean meat, all these spices are also used.

For it you need to use more delicate spices. Such as cumin, turmeric, pink pepper.

For lean meat, various vegetable oils should be added to marinades. Soy sauce is often added.

Well, that's probably all. We can, of course, also talk about marinades, but this is a whole separate topic. We'll leave that for a separate article. Moreover, more than one article has already been written on this topic.

New Year is coming soon. And probably many will bake meat in the oven for the holiday table. And I hope that today's recipes and tips will help you with this.

Bon appetit!

A win-win choice for a family lunch or a gala dinner with guests is pork baked in the sleeve. This is a tasty and aromatic meat, the preparation of which does not require much trouble. If you bake it in a sleeve, it will turn out tender and very juicy, because it will marinate in its own juice. Oven recipes are considered dietary because they do not involve the use of oil.

Pork baked in the sleeve

Ingredients

Pork 600 grams Bulb 2 pieces) Lemon juice 3 tbsp. Sunflower oil 3 tbsp. Sugar 1 tsp Greenery 1 bunch

Number of servings: 3
Cooking time: 90 minutes

Pork baked in slices

This is a simple quick recipe that will be a godsend for the housewife. Meat cooked in the oven can be supplemented with vegetables and spices. It will look great with any side dish or salad.

The recipe for pork baked in the sleeve requires the following ingredients:

600-700 g of meat;
a pair of onions;
three tablespoons each of lemon juice and sunflower oil;
a teaspoon of sugar;
salt, spices and herbs to taste.

Rinse the meat and dry it a little. Pork with small layers of fat is ideal for baking: this way the dish will not turn out too dry.

Cut the meat into pieces and season with spices. You can experiment with seasonings: garlic, coriander or paprika will add additional notes to the taste. Cut the onion into half rings, place in a small bowl, sprinkle with sugar and salt. Wait until the vegetable releases its juice.

Combine the meat with onions and pour lemon juice over the resulting mass. In order for the dish to marinate well, it must be left for 1-1.5 hours. For greater effect, cover the bowl with plastic wrap.

When the meat has settled, place it in the sleeve. It takes about an hour to bake pork in the oven. The optimal temperature is 200-220 degrees. When the dish is ready, carefully cut the film and serve.

Pork baked in a sleeve with vegetables

So, how to bake pork in a sleeve in the oven? You can cook delicious roasts in the baking sleeve. This nutritious dish will be a complete lunch or a delicious hot dish for a holiday dinner.

To prepare this dish in the oven, stock up on the following ingredients:

half a kilo of pork;
a pair of medium-sized onions;
five potato tubers;
one carrot;
a little mayonnaise and soy sauce;
salt, spices to taste.

First, cut the meat. Wash it, dry it, remove all the veins and cut into medium-sized pieces. Chop the onion into half rings and combine the ingredients. Mash a little to form juice, season with a tablespoon of mayonnaise and soy sauce to taste. Sprinkle with salt and spices, stir again, cover with plastic and refrigerate for several hours, or better yet, overnight.

Before baking, combine the meat with potatoes and carrots, cut into small slices. You can add a few cloves of garlic. Stir everything and put it in a sleeve. Place in the oven and bake for about an hour at 200 degrees.

Recipes for baked pork in the sleeve are a real find. Such dishes turn out tender, juicy, satisfying and aromatic. Don't be afraid to experiment and try new spices: great tasting food is guaranteed.

A sleeve made of heat-resistant film is loved by many housewives as a simple and reliable aid for cooking various types of meat, including pork, in the oven. It helps solve two problems at once: bake a delicious meat dish and leave the oven clean, without burnt splashes of fat. Pork cooked in the sleeve turns out to be very juicy, since all the juice released during the baking process remains inside and does not evaporate under the influence of heat. The meat simmers in its own juices, is saturated with the aromas of the spices used in the recipe, and acquires a simply incomparable taste. When the pork is baked in the sleeve, you can simultaneously cook another savory dish in the oven, for example, a side dish. The smells will practically not mix. I have prepared the most delicious recipes for you - from simple, basic to experimental, “for everyone”, and supplemented them with my photos. I suggest you go to the kitchen to cook!

What should you consider when baking pork in the sleeve?

The air in the sleeve expands under the influence of high temperature. To prevent the film from bursting, pierce it in several places on top. Then the steam will escape unhindered, and the juice will not leak out of the pork.
The temperature specified by the manufacturer must not be exceeded. Although the sleeve is heat-resistant, it can melt under strong heat.
After cooking the meat, cut the film carefully, using a towel or oven mitt to avoid getting burned.
To ensure that the pork has a crispy crust on top, cut and remove the sleeve 15 minutes before expected readiness. Additionally, at this stage, the meat can be glazed with a small amount of honey or sugar. It caramelizes, forming a delicious crust.

Bake pork in one piece in the oven

The simplest recipe you can come up with. Nevertheless, the meat always turns out tasty: the sleeve protects the pork from drying out, and a few pinches of spices successfully emphasize its taste and enhance the aroma. In this way, you can cook pork shoulder, neck, ham and other parts of the carcass in the oven.

Necessary products for 4-5 servings:

Recipe with photo:

Wash the pork. Separate films and excess fat from the pulp. Dry with napkins to facilitate penetration of the marinade into the fibers.
I prepared the marinade using vegetable oil. I had low-fat meat, so a few tablespoons of extra fat didn't hurt it. If the piece is fatty, with a pronounced marbled pattern on the cut, it is better to simply rub it with seasoning. Mix spices, salt and oil. Pour the mixture over the meat. Rub the marinade into the pork using massaging movements. Let it “rest” under the film for 10-15 minutes. Then you can start baking or continue marinating in the refrigerator (up to 36 hours).
Place the meat in a roasting bag. Tie off the loose ends. Place the pork in an oven preheated to 180-200 degrees, on the middle tier. Bake the meat for 40-50 minutes (depending on the thickness of the piece). On average, 1 kg of meat needs to be baked in a sleeve for 60 minutes, but do not forget about the features of your oven.
Let the finished dish rest for 10-15 minutes so that the juice is evenly distributed throughout the fibers. Cut into portions and serve.

Delicious pieces of pork in soy marinade

It is better to bake meat cut into pieces in a sleeve or closed form - this way all the juice will be preserved inside. You can use any marinade - from very simple to spicy. In this recipe we will use some soy sauce, honey and lemon juice. Delicious!

To prepare you will need:

Simple cooking method:

Cut the pork into portions.
Mix honey, sauce, juice and seasoning. You shouldn’t put a lot of spices - choose 2-3 types to taste. No salt is used in this recipe because... The marinade is already salty.
Pour the prepared mixture over the meat. Stir. Marinate for 15 minutes to 1 hour.
Place the pork in a roasting bag.
Cook for 30-40 minutes at 180 degrees. 10-15 minutes before expected readiness, uncover the meat, return it to the oven and cook until golden brown.

Pork in the sleeve with potatoes - a simple, quick and tasty dinner

It is beneficial when the main dish and side dish are prepared at the same time: there will be less dirty dishes and more time for other things. Potatoes, baked in the same sleeve with pork, will be saturated with the juices of the meat and “soften”.

Products for 3-4 servings:

Detailed recipe:

Pork can be cooked whole, in large pieces, or cut into pieces. Rub the washed, processed meat with dry spices and garlic passed through a press. Sprinkle with some salt.
Cut the potatoes into slices (cubes). New potatoes can be baked with their skins on. Add salt and mix.
Place potatoes at the bottom of the sleeve. Place pork on top.
Preheat the oven to 180 degrees. The approximate cooking time is 50-60 minutes, depending on the size of the ingredients.

Appetizing pork in apricot crust (cook in the oven)

A very interesting recipe. Despite the use of sweet jam, the meat is not just edible, but very tasty. Fans will definitely appreciate it, but I advise skeptics to bake a small piece to try.

Ingredients:

Step-by-step cooking recipe:

The ham baked in this way turns out very tasty. Almost any other part of the carcass is also suitable for cooking, for example, neck, loin, tenderloin, shoulder, etc. You can use meat on the bone. Then you will have to slightly increase the cooking time; usually the areas near the bone are poorly baked. Wash the meat. Wipe it dry with napkins so that the glaze does not peel off.
Cut the garlic into thin slices.
Stuff the pork top and bottom with garlic. Make shallow cuts along the entire surface of the meat according to the number of garlic cloves. Insert garlic into each hole. Season the pork with salt and pepper.
Place the meat in a baking bag and tie the ends. To release hot steam, pierce the film in several places. You can also use foil to prepare the dish. Place the pork in an oven preheated to 180-190 degrees. The approximate cooking time is 30-40 minutes.
Prepare the glaze: mix apricot jam, sauce and mustard. Stir until smooth. The mass should be viscous and enveloping.
Brush the meat generously with the glaze. Return to the oven, increasing the cooking temperature to 220 degrees. At this point, you can turn on the grill or top heat to create a crust. Bake for another 10-20 minutes until fully cooked.
The pork turns out very juicy on the inside and golden brown on the outside. The sweet-sour-salty glaze gives it a spicy, unforgettable taste and appetizing aroma.

Choose the perfect selection of pork recipes up your sleeve on the online culinary project website. Try versions of the dish with mushrooms, various fresh herbs, fresh and cooked vegetables in a variety of ways, hot and cold. Diversify the taste of the dish with spices and dried fruits.

To cook pork in a sleeve, it is better to take a neck, shoulder or ham. The fat can be taken from a whole piece of meat and not cut off. After all, it is he who, by soaking the meat, will give the pork juiciness. Although each cook will act according to his own preferences regarding fat. The meat must be fresh and must have passed a veterinary inspection.

The five most commonly used ingredients in pork sleeve recipes are:

Interesting recipe:
1. Divide the garlic into several segments, cutting the cloves lengthwise.
2. Cut the carrots into neat small cubes.
3. Stuff the pork neck with garlic and carrots.
4. Marinate the pork in marinade brine for 3-4 hours.
5. Mix adjika and soy sauce. If necessary, add your favorite spices.
6. Rub the mixture over lightly dried and marinated meat.
7. Preheat the oven to 160-180° and place the deck with pork in the sleeve for 1.5-2 hours.

Five of the fastest pork recipes up your sleeve:

Helpful Tips:
. Milk can serve as a worthy replacement for brine, which gives the piece of meat additional softness and flavor. The pork is kept in it for three to five hours before cooking. Mustard has the same quality. It softens the meat and gives it a hint of spicy spiciness.
. Since pork is quite high in calories, it is better to choose vegetable side dishes to serve it with. This ratio of dishes will be ideally successful and healthy.
. To prevent the baking sleeve from bursting, it is advisable to make several holes in it.
. You can bake meat in the sleeve not only in the oven, but also in a multi-oven or microwave.