Baking principles: foil, bags or parchment? How to bake meat in foil in the oven or in a sleeve

The content of the article:

Most often, few people think about what dish they should use foil, parchment or a sleeve for. We usually take what we have on hand. But it's not that simple. Because choosing the right material significantly affects the quality of the finished product. Let's put everything in its place and share the intricacies of using aluminum foil, sleeves and baking paper.

Parchment paper

Parchment is used for baking absolutely any food at a temperature of no more than 200°C. They simply cover a baking sheet without greasing the oil, and the food will not stick and the pan will not burn. Housewives fell in love with parchment for the environmentally friendly dishes prepared in it. This is a great helper in the kitchen, the main thing is to choose it correctly.

1. The paper must be silicone coated. Then it will withstand high temperatures and will not let liquid through.
2. They produce brown and white parchment. Their quality is the same.
3. The paper is sold in rolls or individual sheets according to the width of the baking tray from the oven chamber. The sheet is simply placed on a baking sheet, and the required length is cut from the roll.
4. It is convenient to make envelopes for baking fish or meat from parchment. To do this, it is convenient to fasten it with a regular stationery stapler.

Aluminium foil

Foil is made from thin aluminum, which is an active metal. It comes in different lengths, widths and densities. Very thin foil can tear when wrapping food in it; very dense foil does not bend well, so it is inconvenient to wrap meat or fish with it. It is better to choose medium density foil.

The advantage of foil is that the aluminum sheet can withstand temperatures up to 600°C, so you can bake delicious meat or potatoes in it. And not only in the oven, but also on coals in an outdoor barbecue. During baking, the high temperature is evenly maintained in the foil, and the aluminum does not allow the juice to evaporate, which makes the products very juicy. Most often it is used for baking pieces of meat, poultry, and fish. As with parchment, you also need to know how to use foil correctly for baking.

1. Avoid acids and alkalis. For example, do not pour lemon juice, wine, or vinegar marinades on foil-wrapped foods. Also, do not cover dough that contains baking powder with it. Because aluminum, when combined with air, is covered with a protective film of oxide, which prevents it from oxidizing. And acid and alkali dissolve this film, which releases harmful aluminum salts.
2. Lubricate meat or fish with sunflower oil before placing it in foil, otherwise they will stick.
3. Wrap food in foil the right way around. The leaf has a shiny and matte side. Shiny well reflects the heat that the oven gives off when heating and food does not stick to it. Therefore, spread the foil with the matte side facing the table and the shiny side facing the food. Wrap the food in an envelope or cover it with another layer of foil with the shiny side facing inward.
4. Foil should never be used for baking food in the microwave. When aluminum comes into contact with the walls of the microwave oven, sparks will appear, which will damage the device.
5. Food in foil will cook faster than on an open baking sheet.
6. You can store food in the refrigerator in foil.

Sleeve for baking

The sleeve is ideal when you need to feed a large family every day. It is a pipe made of heat-resistant film (thin food-grade plastic), the material for which is polyethylene phthalate (PTEF). It is sold rolled into a roll, from which it is unwound and cut to the required length. Products are placed in it and tied on both sides with plastic tapes or clips. Polyethylene can withstand temperatures up to 220°C and does not emit harmful substances when heated.

Dishes in the sleeve can be baked using marinades and sauces. Under the influence of steam, the products release their own juice, in which they are cooked, making them juicy and soft. The advantage of the sleeve is that dishes will be ready faster than without it. For comparison, a small chicken is baked in the oven for one hour, and in the oven for 35–40 minutes, since there is constant steam circulation. At the end of cooking, be careful not to get burned by the steam. And if you need a golden crust, then cut the sleeve 15 minutes before the end of cooking. You can bake any food in the sleeve: meat, poultry, fish, vegetables or assorted dishes.

1. Buy sleeves and bags for baking that are of high quality and certified, preferably made in Europe. Such labels say “environmentally friendly” or “after disposal, the material does not emit harmful substances into the atmosphere.”
2. Measure the length of the sleeve with small allowances for tying on both sides. Although bags with one end sealed have appeared on sale, and only the second edge needs to be secured.
3. It is convenient to tie one end of the sleeve, fill the sleeve and secure the other end with a clothespin.
4. The high temperature causes the sleeve to swell in the oven. If it is not positioned correctly, it will hit the wall and burst.
5. Place the food in the sleeve on a baking sheet, not on a wire rack.
6. When baking in a sleeve, you cannot use the “Grill” mode.
7. If the bag changes color when heated, acquires an unpleasant pungent odor, breaks and crumbles, then it is dangerous to use.
8. Check the readiness of the food by piercing the meat with a toothpick through the sleeve. If it passes easily and no red juice oozes out, turn off the oven.
9. Baking time depends on the size of the product. Bake boiled pork weighing 2 kg for 1.5 hours, chicken for 1 hour, vegetables for 40 minutes, fish for 30 minutes.

So, it is up to the housewife to decide whether to choose a sleeve, parchment or foil. In any case, all culinary assistants will make cooking easier and help make it tasty, aromatic and juicy.

Videos:

Why do you need to use foil, and what is parchment for? What's the difference?

Beef baked in the oven always turns out very flavorful and soft. To preserve the juiciness of the meat, it is baked in foil or a sleeve. Baked beef can be served with a variety of side dishes, salads or sauces. Next, we will share with you several affordable recipes for beef in the oven in a sleeve and foil.

Recipe for beef baked in a piece in foil in the oven

We need: foil, mortar, baking sheet, bowl.

Ingredients

Step-by-step preparation

1. Cut 150-200 grams of bacon and lard (250-300 grams) into thin cubes. It is necessary to remove the skin from the lard. Place the finished cubes in the freezer for 20-25 minutes so that they freeze slightly.
2. Place 6 grams of cumin and 5-6 grams of coriander seeds into a mortar. We grind everything thoroughly.
   
3. Add chopped garlic (4-5 cloves) to the spices and grind very thoroughly again. We should end up with a garlic paste.
   
4. Pour 35 milliliters of soy sauce into a bowl, add the prepared paste of spices and garlic, add 2 grams of ground hot pepper and mix.
   
5. Make cuts in a piece of beef (600-800 grams), stuff the meat with chopped bacon and lard.
   
6. Place the prepared meat in a bowl with the marinade and coat the beef on all sides with it.
   


7. After two hours, place the beef on a sheet of foil and wrap it.
   
8. Transfer the meat in foil to a baking sheet and bake for 100-110 minutes at 200 degrees.
   
9. Cool the finished beef slightly in foil, after which it can be cut and served.
   

Video recipe

You can see in detail how and how long to bake beef in the oven in foil in the next video.

Cooking time: 105-110 minutes.
We need: mortar, sleeve, baking sheet.

Ingredients

Step-by-step preparation

Video recipe

In order not to miss anything important from the process of preparing beef baked in a sleeve in the oven, we recommend watching the following video.

Meat (beef) with carrots in foil in the oven

Cooking time: 65-75 minutes.
We need: foil, baking sheet or wire rack.

Ingredients

Step-by-step preparation

Video recipe

You can view the entire baked beef recipe described above in great detail in the next video.

A lot of delicious dishes are prepared from meat. For example, you can bake it with vegetables or cheese. made from a whole piece of meat with fried mushrooms and onions in puff pastry. This dish looks very beautiful when cut. You can make it at home, which will be an excellent alternative to store-bought sausage. If you don’t have the opportunity to use an oven, we recommend trying it.

Friends, we told you about how you can easily bake beef in foil and a sleeve. If you liked our recipes, be sure to share your impressions in the comments.

Fish, meat, vegetables and chicken can simply be baked in the oven or done using modern devices - wrapped in aluminum foil, rolled in parchment paper or put in a special sleeve.

Each assistant has its own pros and cons, so choose what's right for you!

Sleeve or bag? The baking sleeve is ideal for those housewives who are not very good at cooking and are not big fans of the kitchen. It is a pipe made of special food-grade plastic. The most convenient way is to cut off the required part, tie it on one side, fill it with tasty contents and secure it at the other end. having received a nice “candy”. Then do not forget to make several punctures on top with a toothpick so that excess steam comes out of the sleeve during cooking.

If you want the meat or fish to be not just tender, but also crispy, a few minutes before the end of cooking, cut the plastic on top and allow the treat to brown properly.

Just remember that food in such a sealed device bakes much faster than without it. Before purchasing, be sure to check what temperature the sleeve can withstand and how it is secured.

Ties made from the same material are more convenient. By the way, instead of a sleeve, you can choose a baking bag.

The main thing is to look at its size and decide whether it is suitable for the future dish. In all other respects, these assistants have no differences.

Foil: thin and durable. Some people believe that foil should be selected based on thickness. In fact, thick aluminum sheet may be too rigid and difficult to use. The ideal foil is strong, but at the same time thin, bends and folds well, takes any shape and does not tear.

Parchment paper can be brown and bleached, in rolls and cut into sheets. It is important that the paper is coated with an additional fat- and moisture-repellent layer of silicone for airtight baking.

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Parchment is environmentally friendly and the sleeve is easy to use

Fish, meat, vegetables and chicken can simply be baked in the oven or done using modern devices - wrapped in aluminum foil, rolled in parchment paper or put in a special sleeve. Each assistant has its own pros and cons, so choose what's right for you!

Foil, parchment and a baking sleeve appeared in our kitchens relatively recently and quickly won the love and respect of housewives. Because there is nothing easier than throwing a piece of meat or fish into one of the above-mentioned devices, seasoning it well with your favorite seasonings and sending the future creation into a hot oven, forgetting about it for a while. You definitely won’t allow yourself such a luxury with boiling and frying - you have to constantly be on guard with these methods. It’s not for nothing that simple oven baking is considered the easiest cooking method, and using foil or a sleeve makes the process even easier.

Expert opinion Elena Zhadanova

Head of Marketing Department, Cofresco Ruscom LLC (Toppits)

- When I want to cook something dietary, I bake a turkey breast in a sleeve. First I stuff it with garlic, rosemary or thyme, then salt and pepper. Along with the breast, I put chopped multi-colored sweet peppers in the sleeve - it gives beauty and enriches the turkey with its aroma and juice. You can also pour some dry white wine, ready-made marinade, or add any dry spices. Then tie the sleeve and bake the breast for 30-35 minutes at 180° C. It turns out very tasty and tender.

Firstly, you can cook almost everything in foil and a sleeve: vegetables, meat, fish, chicken, minced meat and their combinations, say, pork with potatoes or fish with zucchini. That is, the housewife does not have to think about what side dish to serve with the main product - they are baked at the same time! Chefs do not advise dealing only with raw cereals, which require a large amount of water to swell. Secondly, to cook in various types of airtight “shirts” you do not need to have special culinary talents - any dish in them turns out tasty, incredibly soft and tender, since it is cooked in its own juice. And the third pleasant point associated with kitchen assistants is that they protect the baking sheet and oven from grease, which during normal baking is sprayed in all directions and creates difficult-to-clean deposits on equipment. In general, sleeves, foil and parchment are a brilliant invention of mankind. The main thing is to choose the highest quality and safest devices and learn how to handle them correctly.

Purchase rules
Sleeve or bag?	To be sure of the safety of the future dish, it is better to purchase a baking sleeve made in Europe, the label of which says: “Environmentally friendly” or “After disposal, the material does not emit harmful substances into the atmosphere.” Before buying, be sure to look at what temperature it can withstand and how it is fixed. Ties made from the same material are more convenient. If you choose fasteners, it is better to choose plastic options, since iron ones get hot, and thin wires tend to fly off during cooking. By the way, instead of a sleeve, you can choose a baking bag. The main thing is to look at its size and decide whether it is suitable for your future dish. In all other respects, these assistants have no differences. The most important quality of any sleeve and bag is their strength, but, alas, this can only be verified in practice. There are devices that fall into pieces right during baking, “solder” with the product, or are easily torn by hands after cooking. This doesn’t happen with a quality assistant! It is airtight, durable, and even after cooking it can only be opened with a knife or scissors.
Foil: thin and durable	Some housewives believe that foil should be selected according to thickness. In fact, thick aluminum sheet may be too rigid and difficult to use. The ideal foil is strong, but at the same time thin, bends and folds well, takes any shape and does not tear. However, for some objects it is better to use two sheets at once. If you use imported products, give preference to European manufacturers, if domestic, look for GOST on the packaging.
Paper needs silicone!	Parchment paper can be brown and bleached, rolled and cut into sheets to fit a standard baking sheet. Which of the listed options to choose is a matter of taste for each housewife. Much more important is the presence of an additional fat- and moisture-repellent silicone coating on the paper. For airtight baking, it is better to buy just such a copy.

The main thing is that the sleeve fits!

The baking sleeve is ideal for those housewives who are not very good at cooking and are not big fans of the kitchen. It is a pipe made of special food-grade plastic that can withstand heating temperatures from +200º C to +230º C (this should be indicated on the packaging). The sleeve width is on average 33 cm, and the length can be any, so you can bake one chicken breast or a whole leg of lamb in it. The most convenient way is to cut off the required part, tie it on one side, fill it with tasty contents and fasten it at the other end, getting a nice “candy”. Then don’t forget to make several punctures on top with a toothpick so that excess steam comes out of the sleeve during cooking, so that it doesn’t inflate like a balloon and doesn’t touch the walls of the oven. This is fraught with the risk that the plastic may melt and tear (for the same reason, the device cannot be used on an open fire - grill or barbecue). If you follow such simple conditions, you can get a very tasty, tender and soft dish up your sleeve, since it will not just be cooked in its own juice, but under the powerful influence of hot steam circulating inside. Moreover, it is not necessary to add fat before cooking - the product will already be juicy. In addition, the tightness of the sleeve allows the use of marinades, wine and other liquids that can give the dish additional flavor. If you want the meat or fish to be not just tender, but also crispy, a few minutes before the end of cooking, cut the plastic on top and allow the treat to brown properly. Just remember that food in such a sealed device bakes much faster than without it. Let's say, a large piece of lamb takes an average of 3 hours to cook in the oven, and 1-1.5 hours to cook in the sleeve.

Prepare the turkey drumstick in a roasting pan. To do this, salt and pepper the meat, sprinkle with paprika and sprinkle with vegetable oil. After this, place it in a baking sleeve tied on one side and add the following ingredients: pour about a glass of dry white wine, add slices of red and yellow bell peppers, asparagus, fresh and sun-dried tomatoes. Lightly shake the contents of the sleeve, tie it on the other side, make punctures with a toothpick and place in an oven preheated to +200°C for 15-20 minutes. You can bake a portioned dish this way or put several shanks in the sleeve at once.

Foil dishes

Unlike a baking sleeve, food foil must be greased with oil before cooking, otherwise the product will stick to it. In addition, it cannot be exposed to strong acids such as vinegar, and it is problematic to add wine and liquid marinades to the baked dish. But aluminum sheet has its advantages! It can withstand temperatures up to +600º C, so you can safely wrap potatoes, beets, fish or meat in it and throw them directly into the coals or place them on the barbecue grill. This is the only device that is capable of such feats. The main thing is to place the necessary products (a piece of pork, a potato or a whole chicken) on greased foil, season them with your favorite spices and try to seal it as tightly as possible so that the juice cannot leak out. If you fill the entire baking sheet with portioned pieces, simply cover it on top with several layers of aluminum and tuck their edges. In this case, the dish will cook faster and be more tender.

Cook sea trout on a bed of vegetables in foil. To do this, clean the carcass from entrails, scales and fins and make three deep cuts on each side. Sprinkle each indentation and entire surface of the fish with lemon juice and sprinkle with sea salt. After this, roll the trout in flour and fry on both sides until golden brown. At this time, grease the foil with vegetable oil and place in two rows any chopped vegetables of different colors: bright sweet peppers, eggplants, onions, zucchini, tomatoes. Salt the fruits and apply vegetable oil. Place the fried fish between the rows of vegetables, wrap tightly in foil and bake for 20-30 minutes at +200° C. After cooking, place the vegetables on a plate first, and then the pieces of fish, boned as much as possible.

Not easy paper

Some housewives who adhere to environmentally friendly cooking do not like plastic baking sleeves and aluminum foil. If you belong to this category, then parchment is your option. Any food is also perfectly baked in it. Only for this purpose it is better to use not simple thin paper (it leaks), but an assistant with a silicone coating that will not allow a single drop of valuable juice to pass through. The parchment paper can be folded into an open-top baking pan, or you can curl the edges of the sheets and secure them with a regular stapler, as chefs do. In general, professionals are very fond of unusual paper and believe that dishes in it turn out tastier, more tender and more natural than in foil or a sleeve. It is especially good to cook whole fish in this environmentally friendly device. However, meat or vegetables in a parchment “shirt” also work well.

Cook the leg of lamb in parchment. To do this, make punctures in the meat with a knife and stuff it with salt, chopped garlic and rosemary. Then generously coat a piece of lamb with mustard, salt and sprinkle with paprika. After this, place the meat on a sheet of parchment greased with oil, place large pieces of potatoes (or small whole ones) next to them, salt them and sprinkle with oil. Place sprigs of thyme or rosemary on top, cover with a second sheet of parchment, twist the ends and secure them with a stapler. The leg of lamb should be baked for at least an hour at +200° C.

Roasted pork dishes have been known since ancient times. At feasts among the Russian nobility, there was always a ruddy pig with vegetables in the center of the table. Back then, aromatic meat was cooked in ovens. Ovens are now used. But if you know how to cook juicy pork in the oven, you can arrange a real royal feast in an ordinary city apartment.

Advantages and disadvantages of baked pork meat

Pork is used in culinary recipes in many countries around the world. When prepared correctly, it is not only tasty, but also healthy:

• for a healthy heart, blood vessels and potency due to the high content of zinc and magnesium;
• for strong bones due to the ideal balance of amino acids;
• for cell regeneration and mental balance due to arachidonic acid, vitamin B12 and selenium.

High fat content of pork has both positive and negative sides. It helps restore vitality. But even though there is several times less cholesterol in pork meat than in butter or eggs, you should not rely on it if you have atherosclerosis or you need to lose weight.

An increased content of growth hormones, lipids, histamines and the risk of helminth infection due to poor preparation are also considered to be harmful qualities of pork. This meat is not recommended for cholecystitis and duodenitis, gout, individual intolerance and atherosclerotic vascular damage.

Only high quality young pork is suitable for roasting. It can be distinguished by its pale pink base with a slightly matte cut and white fatty streaks. If they are yellow, it is the meat of an old animal. It cannot be cooked soft and juicy. You can store fresh tenderloin in the cold for no more than two days, frozen meat for five days, and in the freezer for up to six months.

How to marinate pork

To make pork dishes in the oven are especially tender and aromatic, the meat is pre-marinated and then baked in a cooking sleeve, foil or in a special form. In the latter case, it will resemble a stew in consistency. The marinating process is simple: the pork tenderloin is seasoned with salt and seasonings,, if necessary, stuffed and simmered in a marinade sauce for 2 hours or longer.

Which pork marinade is best for roasting in the oven:

• dry white or red wine(can be diluted with an equal amount of mineral water);
• lemon juice with the addition of wine vinegar or kiwi slices;
• kefir or unsweetened yogurt;
• beer;
• vodka with mineral water and soy sauce.

The latter marinade for pork meat in the oven is often used in Chinese dishes.

After marinating in the cold, the semi-finished product must warm up to room temperature before going into the oven. Otherwise, the dish will be soggy in the middle.

You can bake aromatic pork without marinating. But it should be salted shortly before the end of cooking, otherwise the meat will be tough.

How to cook delicious pork

For each recipe, a specific piece of carcass is taken. Ideal for baking are ham, fillet, neck, shoulder and back. There are many options for cooking pork in the oven. But they are all divided into two groups - baking in a large whole piece or in small slices.

There are several nuances to this method of cooking pork:

• If lean meat is available, it is necessary to marinate it. Alternatively, you can stuff it with lard. Or combine both processes.
• When cooking in a special form, do not cover it with a lid. Then the meat will have an appetizing crust.
• For cooking in foil or sleeve The ideal temperature is 180 degrees. Without “packing” - 200-220 degrees for the first quarter of an hour and 160-180 thereafter.

How long should I bake pork in the oven in foil, in a sleeve or in a mold? It depends on the cooking method and the size of the piece.

A large slice will take about an hour and a half to pack, but for chops half an hour will be enough.

It’s easy to determine readiness: just pierce the crust with a knife. If the juice is clear, without a pink tint, the meat delicacy can be taken out and treated to family and guests.

Simple and delicious baking methods

If you know how to bake a piece of pork in the oven correctly, you can do without unnecessary hassle. And the result will be amazing!

Recipe for pork baked in the oven in foil

The secret of its popularity is its unique aroma, enhanced by the foil shell.

Ingredients:

• 750 grams of boneless pork;
• carrot;
• salt, black pepper, ginger powder and spices - oregano, thyme;
• a glass of dry wine, preferably white;
• two garlic cloves.

Cooking method:

To get an appetizing crust, you need to open the shell 10 minutes before the end of the process.

Pork baked in the oven in a sleeve piece

Using a cooking sleeve simplifies the already not too tedious cooking process.

Ingredients:

• 850 grams of boneless meat;
• four garlic cloves;
• salt, bay leaves, allspice, red and black pepper, paprika;
• two large spoons of mustard.

Cooking method:

1. Dry the washed pork with napkins and sprinkle with a mixture of ground peppers.
2. Wrap in cling film and place in the refrigerator to marinate for 3 hours.
3. Preheat the oven to 200 degrees.
4. Remove the film from the meat, make three cuts of different depths and push the garlic cloves into them.
5. Add salt and cover with mustard.
6. Place bay leaves on top and immerse in the mold, and then into the sleeve, lightly cutting it 4 times in the upper part to release excess steam.
7. Reduce heat to 180 degrees and let the meat cook for an hour.
8. Remove the pork and remove the sleeve, put it back in the oven for a quarter of an hour. This will make a delicious crust.

If you leave the sleeve on, the pork will be more tender.

Delicious recipes from France

Skilled French chefs know how to create culinary masterpieces from pork meat. Why not repeat their experience. A little diligence and voila: a delicacy worthy of a chic restaurant. Bon appetit!

Delicate carbonate with Provençal herbs

The pork carbonate is distinctive and melts in the mouth, and Provençal herbs give it a subtle aroma.

Ingredients:

• two kilos of pork;
• Provençal herbs, salt and black pepper;
• seven garlic cloves;
• three fresh tomatoes;
• 70 ml olive oil;
• 200 ml tomato paste.

Cooking method:

1. Place the crushed slices in oil and let it brew for 30 minutes.
2. Combine with pasta, pepper and Provençal herbs.
3. Coat the pork, washed and dried with a paper towel, with the resulting sauce and place on a sheet of foil. And on top are tomatoes cut into circles.
4. Wrap the foil and place the workpiece in the refrigerator for 4 hours.
5. Allow the cooled semi-finished product to stand at room temperature for an hour.
6. Bake in the oven for an hour and a quarter (temperature - 180 degrees).

The finished carbonate is cooled and placed in the refrigerator to “ripen” for 3 hours.

French pork meat in the oven

Meat is rarely prepared this way in France, even though the recipe was invented in this country. It was created for a Russian count. Maybe that’s why pork in the oven with tomatoes and cheese has taken a strong place in Slavic cuisine.

Ingredients:

• 700 grams of pork neck;
• full-fat mayonnaise, salt and black pepper;
• two heads of onions;
• two large tomatoes;
• 250 grams of hard cheese.

Cooking method:

1. Cut the neck into portions one and a half centimeters thick across the grain.
2. Beat the slices with a special hammer until they become flat.
3. Add salt and place on a greased baking sheet.
4. Chop the peeled onions into rings and the tomatoes into circles.
5. Place the onion on the meat “medallions”, with a layer of mayonnaise on top.
6. Season the tomatoes with pepper and place on mayonnaise.
7. Sprinkle with grated cheese and place in the oven, which should be heated to 180 degrees.
8. Bake for 35-40 minutes.

Pork neck It is ideal for this dish due to its delicate fat layer. But if you wish, you can bake slices from another part of the carcass this way.

Alsatian pork with prunes

The unusual combination of flavors will surprise even the most discerning gourmets. At the same time, pork baked in the oven according to the recipe with the photo is not so difficult to prepare.

Ingredients:

• 1.2 kilograms of pork fillet;
• 750 grams of prunes;
• a glass of dry white wine and plum liqueur;
• two large spoons of currant jelly;
• salt, cloves, ground black pepper;
• four heads of regular onions and four heads of shallots;
• 40 grams of butter and 30 ml of olive oil.

Cooking method:

The finished fillet is cut into slices and served with a jug of berry sauce.

Interesting ideas for lovers of kebabs and meat in pots

The weather doesn't always allow you to go on a picnic. But why not have a barbecue party at home? If you have a working oven, the grill is completely optional.

Pork shashlik in a sleeve in the oven

This dish is prepared quickly and tasty at home. You can choose any marinade according to your taste.

Ingredients:

• kilo of pork shoulder;
• salt and pepper mixture, barbecue seasonings;
• five onions;
• one and a half large spoons of lemon juice, the same amount of granulated sugar.

Cooking method:

1. Cut the washed shoulder blade into pieces, beat and add salt.
2. Chop the onions into rings.
3. Combine with spices, mix with rings of one onion and mash with your hands until juice forms. Place in the refrigerator to marinate.
4. Scald the remaining pickled onion rings with boiling water and marinate in a mixture of granulated sugar, lemon juice and vinegar.
5. Place the meat and onions in a cooking sleeve and place in the oven for an hour and a half (temperature 200 degrees).
6. 10 minutes before completion, cut the sleeve so that the meat browns.

Shish kebab on skewers is also prepared from pork in the oven. It will look almost like the one fried on the grill. The ingredients are similar, but before going into the oven, the meat is fried on both sides and put on bamboo skewers. Then keep in the oven for 20 minutes at 220 degrees.

Oven roasting pork in a pot with potatoes

Fragrant meat in pots is perfect for a family celebration.

Ingredients:

• half a kilo of pork neck;
• 250 grams of champignons;
• 1.2 kilograms of potato tubers;
• 100 ml meat broth;
• 100 grams of cheese, sour cream, mayonnaise, margarine;
• two onions, carrots;
• the same number of cloves of garlic.

Cooking method:

1. Cut the neck into cubes and marinate in lemon juice (you can add spices).
2. Fry pieces of pork, potatoes, onions, mushrooms and carrots in margarine and place in pots in layers, starting from the neck.
3. Pour the mayonnaise over the broth and mix with sour cream and crushed garlic cloves.
4. Fill the pots with sauce and bake in the oven, covered with lids, for an hour and a half (temperature 220 degrees).

The components can be placed either in one large pot or in small ones according to the number of eaters.

Baked pork meat goes well with any additions: even with vegetables, even with cereals, even with pasta. And if the choice is to cook pork with potatoes in pots in the oven, you don’t need a side dish at all.