Advice 1: How to bake pork in the oven

Pork in the oven is an easy and impressive dish which can be cooked with a minimum of effort for 3-4 friends.
You will need
    • Pork chops or lean sirloin (1.5 kg)
    • 5-6 cloves of garlic
    • the mixture of peppers
    • spices
    • parsley and cilantro
    • spicy adjika
    • food foil.
Instruction
1
The meat is bathed, a little salt, RUB with a mixture of peppers. The garlic cloves cut into 4 pieces, using a knife-edge introduced the garlic deep into the flesh. There you can add grains of black pepper. Carefully wrap the meat in foil so as not emerged juice (every seam turn and press hard several times), in 5-6 layers.
2
Preheat the oven to 200 degrees. You can put meat or on the grate or on a baking sheet. Bake the meat for 1.5 – 2 hours, depending on weight of meat (1 kg – 1 hour). Check readiness by piercing with a fork should not be disturbed layer of foil, drained the juice and lots of smoke and fire. If in doubt about readiness – add another 15-20 minutes.
3
When ready, remove the meat from the oven. Should do it very carefully, preferably using household gloves ("gloves"). For easy cutting of meat is better placed in a deep bowl (pan) in order to avoid spreading the juice on the table and the kitchen. The point of the knife carefully open the foil, and unfold the meat. With a fork and a sharp knife carefully cut the meat into thin slices and spread on a large platter.
4
The pieces of meat to the bowl with sprigs of parsley, cilantro or small slices of lemon. On the edge of the dish add a little spicy adzhika. Served steaming meat on the table, under the cheers of friends.

Roasted meat can be served as a separate dish, without garnish. For meat you can submit a homemade salinity, sauces or fresh vegetables.

Advice 2: How to bake pork in the oven with a big piece

If you want to surprise your guests with a festive and delicious dish of meat - cook a pork roast glazed with honey and mustard. Pork baked in this traditional British recipe, good hot or cold.
You will need
    • 2.5 kg of raw pork;
    • 2 tablespoons dry mustard;
    • 4 tablespoons liquid honey;
    • cloves for decoration.
    • For the brine:
    • 4 liters of water;
    • 200 g of salt;
    • 100 g of sugar;
    • black pepper;
    • cinnamon stick;
    • tsp cumin seeds;
    • 5-7 Platonov cloves;
    • 2 bulbs;
    • 4 garlic cloves,
    • half of the ginger root.
Instruction
1
Prepare the brine - dissolve in water, salt, sugar, add a teaspoon of black pepper, cinnamon, cumin seeds, few cloves, chopped onion, chopped garlic and ginger root. Bring to a boil, strain, cool and soak in this solution the meat. Pork needs to be submerged in the brine completely. Leave the soaked ham in the fridge for a day or better for two.
2
A couple of hours before cooking, pull the pork in the brine from the refrigerator to the meat bought at room temperature. Put it in a dish with high sides. Thoroughly seal the ham with foil on the edges and on top, leaving a small air space. Put the meat in the preheated oven. Bake at 220°C - 230°C for one and a half hours.
3
Remove the pork from the oven and gently loosen from foil. Leave the meat to rest for a few minutes to cool slightly. Prepare the glaze of mustard and honey. To do this, mix honey with mustard powder and mix until thick homogeneous mass. Put the cold ham on a cutting Board and carefully cut the top layer of fat "mesh".
4
Cover the whole ham with a silicone brush, glaze. To decorate stick sticks cloves.
5
Transfer the prepared piece into the dish again and put in preheated oven. Roast pork open about 25 minutes. During this time the ham is nicely browned on top and sides. Get ready the ham, cool slightly and cut into thin slices. According to tradition, baked according to this recipe the pork is served with Apple or cranberry sauce. Do not cut the entire piece at once, sliced the pork will dry quickly and lose the juice.
6
Store ham in the refrigerator, tightly wrapped in foil. Cold meat is great for sandwiches.
Useful advice
You should not pierce foil with a fork to check the readiness, in order to avoid smoke and fire.
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