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.
How to bake pork in the oven
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.
Useful advice
You should not pierce foil with a fork to check the readiness, in order to avoid smoke and fire.

Advice 2 : How to cook pork large piece

The pork dishes are popular in many countries of the world. Even since ancient times, people raised pigs for getting selected meat of the highest grade. Peasants in Europe since the middle ages, believed pork basis among all of the dishes on the table. China became the founder of among the recipes for cooking pork. The first Chinese recipe called "roast pork on the coals with clay and dates".
How to cook pork large piece
You will need
    • a piece of pork;
    • olive oil;
    • white wine;
    • garlic;
    • juniper berries;
    • spices;
    • salt.
Instruction
1
To cook the pork a large piece, it is best to take the ribs, shoulder blade or neck. This meat is considered to be milder than other parts. That meat came most luscious, make him the right marinade for pork. It will include white wine, garlic, olive oil, juniper berries and spices to taste.
2
The ideal option for cooking a whole piece of pork will be stewing and roasting in the oven. The braising gives the meat a special tenderness. For a start, it is recommended to treat the piece of pork, rinse it and clean away excess skin and fat, if any.
3
After that you can start marinating. For pork will fit almost any marinade, as it is quite soft and juicy meat. But it is best to mix white wine, juniper berries, spices and olive oil. Before you soak the meat in the marinade, it is recommended to RUB it with salt and lard slices of garlic. Next, put the meat to marinate, the longer the better, but at least four hours.
4
Wrap the pork in foil or a special sleeve and place on a baking sheet, but you can just put it in the form. Put the meat in the oven. It is best to bake a large piece of pork at a temperature of about 200 degrees. So the meat will need about forty minutes to complete the preparation and acquisition of crust. The more under piece will be able to gather the juice of the pork, so juicy get ready the dish, so it's best to choose the form or the pan deeper.
5
In the process of roasting is recommended two or three times to baste the pork with her own juice. 10 minutes before end of cooking open the foil or sleeve or remove the cover. So you get a browned and fully propecia a piece of pork, ready for serving.
Useful advice
The marinade recipe can be slightly simplified: mix olive oil with spices and the mixture marinate meat.

Advice 3 : How to cook pork brass

Brass pork – a great addition to any garnish . It can be consumed both hot and cold. To make this dish, you will need a minimum of ingredients, and the cooking process won't make you spend hours to be in the kitchen.
How to cook pork brass
You will need
    • 0.5 kg of fresh pork;
    • half a bottle of champagne;
    • 3 cloves of garlic;
    • 1 large onion;
    • 1 tbsp adzhika;
    • 1 tbsp. of honey;
    • 1-2 tbsp of mayonnaise;
    • salt
    • spices;
    • foil.
Instruction
1
Boneless pork, rinse well under running water. Put in a deep Cup and pour the meat with champagne. Not necessarily to take a new bottle. If left unfinished, use it. Put the pork in the refrigerator overnight.
How to cook <strong>pork</strong> wind
2
Remove pork from champagne. A little dry. Make small incisions in meat. Finely chop the garlic. Mix it together with the sauce, mayonnaise and honey. Well impregnate the resulting sauce pork. Season with salt and sprinkle with spices.
How to cook <strong>pork</strong> wind
3
Slice the onion into rings. Wrap with the meat in foil so that the pork was covered in onions from all sides.
How to cook <strong>pork</strong> wind
4
Put the pork in the oven, preheated to 180 degrees. Wait for 30 minutes. Then remove the pan from the oven. Expand foil. The onions will not add a baking tray and put the pork.
5
On top of meat pour a small amount of champagne. Not only that which remains after pickling, and fresh. If desired, champagne can be replaced with wine or cognac.
6
Bake the dish for another 5 minutes - 10. When pork is browned, remove it from the oven and allow to cool.
7
Serve with your favourite side dish. For example, with rice or roasted potatoes with a crust. Meat can be cooked vegetable salad.
8
Also oven pork you can submit a sauce made from fresh tomatoes. Take 2-3 large fleshy tomato. Cut into small slices. Chop half a small onion and a clove of garlic. In a frying pan in sunflower oil fry the onion.
9
When it becomes translucent, add the tomatoes. Wait until they let the juice. If necessary, dilute with a little water. Add salt, mix with garlic and spices. Cook the sauce on low heat until it thickens. Then allow to cool.
Useful advice
For oven pork choose the flesh. Well, if together with meat will be a small strip of fat. Better to use fresh, not frozen piece of pork. So the dish will turn softer and juicier.
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