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New Year's Eve is the perfect time to surprise your family and friends with delicious and fragrant dishes. Every hostess knows that the New Year's feast is not complete without meat "cuts"! To make the table full and the guests happy, it is worth cooking pork pork. It will be a great addition to any New Year's menu!

Pork boiled pork can be cooked in a variety of ways. It can be s alted in a dry way, marinated in mustard, mayonnaise, or use a marinade. The last option is quite laborious, but perhaps the most delicious. The meat is tender and soft.

An important point in cooking boiled pork is buying the “right” meat.

It is better to buy it not in the store, but in the market. So you are guaranteed to buy a fresher product that has not been frozen and thawed before. When buying, ask the seller to give you a small piece of the skin and singe it with a lighter. If there is no specific smell, then you are offered ordinary pork, and not “boar” meat. You can buy it with confidence!

A ham is suitable for cooking boiled pork. You can also use meat from the cervical region. Preparecan be as one large piece, and in smaller parts. The selected meat must necessarily have a small layer of fat. Thanks to him, the boiled pork will turn out more juicy and soft.


  • pork - 500-600 g;
  • water - 800 ml;
  • table s alt - 3 tbsp. l.;
  • ground black pepper - 1 tsp. or to taste;
  • bay leaf - 3-4 pieces;
  • garlic - 3-4 cloves.


First you need to prepare the marinade in which the meat will be soaked. To do this, take a small saucepan and fill it with the right amount of clean water. Put water on the stove, bring to a boil. Add s alt, ground black pepper and bay leaf to the liquid. Boil for 3-4 minutes. Cool the finished marinade to room temperature.

Now you need to peel the garlic and cut it into thin petals. Cut a whole piece of pork on all sides. Put garlic cloves into the holes made.

Pour a piece of pork with cooled marinade. Place in the refrigerator for several hours, covered with cling film. Ideally, the meat should be left overnight. It is best to marinate pork in advance, and cook shortly before serving. If there is no time to keep the boiled pork in the marinade for a long time, then before baking, the meat should be removed from the liquid, rub a little more with table s alt and black pepper.

To s alt the meat more evenly, you can applya little trick - take a disposable syringe, fill it with ready-made marinade and chop the whole piece, pouring liquid into the meat.

The pickled piece of meat, together with bay leaf, should be put in a bag or sleeve for baking, sealed, and a couple of punctures should be made on the surface to release steam. Place the meat in the bag into a mold with a little water on the bottom.

To keep the boiled pork juicy, bake it in an oven preheated to 170 degrees for 80-90 minutes. In the process, it is necessary to slightly tilt the baking bag so that the meat is moistened in the released fat. The pork will shrink significantly during cooking.

When ready, turn off the oven and leave the boiled pork inside. The meat will cool very slowly and become even softer and tastier.

Cut into pieces and delicious cold cuts for the New Year's table are ready!

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