Boiled pork up its sleeve

Ingredients for cooking boiled pork

Ingredients for cooking boiled pork in the sleeve:

  1. Pork (boneless loin or neck) 1 kilogram
  2. Garlic 1 head

For marinade:

  1. Vegetable oil 100 milliliters
  2. Lime 1 piece
  3. 2 cloves of garlic
  4. Ground Laurel Leaf 1 teaspoon
  5. Cilantro 1 bunch
  6. Coriander grain 1 tablespoon
  7. Honey 2 teaspoons
  8. Cumin seeds half a teaspoon
  9. Red pepper flakes (hot) 1 teaspoon
  10. Black peppercorns 10 peas or to taste
  11. Large salt (without iodine) 1 tablespoon or to taste
  • Main Ingredients: Pork, Garlic, Honey
  • World Cuisine


Knife, Cutting board, Deep bowl, Paper kitchen towels, Blender, Baking sleeve with clips, Teaspoon, Tablespoon, Refrigerator, Non-stick baking tray, Non-stick baking dish, Kitchen towel, Oven, Kitchen spatula, Large flat dish, Sauce boat, Plate

Cooking boiled pork in the sleeve:

Step 1: prepare the meat for pickling.

To get started, choose the right meat, a great boiled pork is obtained from a loin without bone, neck, and also from pork drumstick without excess fat and skin. This recipe uses the neck of a pig. To begin, rinse the meat under running water and dry it with paper kitchen towels to remove excess moisture. After, lay the pork on a cutting board and strip it off with a knife from the hymen and excess fat. Optionally, you can cut 1 piece of meat into 2 equal halves. Now peel 1 head of garlic from the peel, cut each clove into 2 - 3 parts, or if the garlic consists of small teeth, you can leave them whole. Put one clove of garlic aside. You will need it for the marinade. After a sharp, thin knife, make vertical punctures in the pork pulp from all sides up to 6 centimeters deep. Fill the meat with garlic, put it in a deep bowl and start cooking the marinade.

Step 2: prepare the marinade.

Take a bunch of cilantro and wash it under running water along with lime. Shake greens over a sink from excess liquid, dry the citrus with paper kitchen towels. Place a bunch of cilantro, a clove of garlic in a dry and clean bowl of the blender and grind the ingredients into smaller pieces for 30 seconds at medium speed. Then cut the lime into 2 halves and squeeze its juice with your hand directly into the blender bowl to the herbs and garlic. Turn the blender on again for 10 to 15 seconds and mix the ingredients so that they produce as much juice as possible. Turn off the kitchen appliance and add laurel leaves, coriander seeds, caraway seeds, red pepper flakes, black peppercorns and coarse salt without iodine to the bowl. Pour the right amount of honey there. And behind it is vegetable oil. Turn on the blender at medium speed and mix all the ingredients placed in it until a homogeneous consistency for 1 to 2 minutes. In the liquid mass, small pieces of uncrushed spices and herbs are allowed. The marinade is ready, it's time to start pickling!

Step 3: pickle the meat.

Take a baking sleeve, what it will be, depends on your desire. This can be a continuous sleeve that you have to cut and secure with special clips on both sides. Or the usual one-sided sleeve, which must be fixed on the one hand, is exactly the one used in this recipe. Put the meat in the sleeve and fill it with the resulting marinade. Immediately close the sleeve with clips so that there are no gaps, put the meat in a deep bowl and put it in the refrigerator for 1 hourgiving pork a chance to marinate.

Step 4: bake the meat.

In 15 - 20 minutes Before you remove the meat from the refrigerator, remove the non-stick baking tray from the oven and heat it to 190 degrees Celsius. After the required time has passed, remove the meat from the refrigerator, place it in a cold non-stick baking dish and place the mold on a cold baking sheet. After all this construction, install in a preheated oven, and bake the meat for 1 hour Then open the oven, carefully cut the swollen baking sleeve with a knife, carefully twist its edges, helping yourself with a kitchen towel, and let the fragrant pork cover with a golden brown in a closed oven 30 minutes. Then turn off the oven, let the meat stand in it 7 to 10 minutes and remove it from the oven with a kitchen towel. Now the most important thing! During baking, the meat poured a lot of juice, do not pour it, carefully transfer the baked boiled pork to a large flat dish with a kitchen spatula, and drain the juice that remains in the sleeve into the sauceboat. Cut the slightly cooled pork into thin slices, lay it on a plate and pour aromatic juice from the gravy boat.

Step 5: serve the boiled pork in the sleeve.

Boiled pork in the sleeve is served hot or cold, while in the latter case it is much tastier. Before serving, the meat is cut into thin layers and watered with juice, which the pork put during baking. This meat dish goes well with any side dish, such as boiled pasta, rice, mashed potatoes, salad or stewed vegetables. Also, chilled boiled pork is an excellent substitute for shop sausages, it can be added to pizza, cooked from baked meat gravy for pasta and cereals. Well, sandwiches with such meat diverge with a bang! Cook with pleasure and enjoy! Enjoy your meal!

Recipe Tips:

- - You can supplement the bouquet of spices indicated in the recipe with any other spices and herbs that are suitable for meat dishes.

- - The meat can be stuffed not only with garlic, but also with chopped carrots, onions and fresh herbs of dill, basil, lemongrass, parsley.

- - You can add a couple of spoons of sour cream, mayonnaise, ketchup or mustard to the marinade.

- - Be careful when buying meat! After choosing the piece you need, ask the seller to set it on fire in order not to buy a knur. If the scorched meat smells like urine, it is better to refuse to buy it, it is impossible to rehabilitate such meat and your finished product will smell very unpleasant!

- - Instead of lime, you can use lemon or orange.