Boiled pork


Boiled pork is a dish common in Ukrainian, Moldavian and Russian cuisines: pork (less often – lamb, bear meat), baked in a large piece. Analogs of this dish (that is, pork baked in a large piece) are found in Austrian and Quebec cuisines. Pork is usually made from pork leg, grated with salt and spices.

The meat is rubbed with oil, poured over with meat sauce and placed in the oven. Sometimes wine or beer is added to the sauce. Some types of boiled pork are wrapped in foil before cooking. The pork is baked until fully cooked for 1-1.5 hours.

Pork composition (per 100 g)

Boiled pork
  • The nutritional value
  • Calorie content, kcal 510
  • Proteins, g 15
  • Fats, g 50
  • Cholesterol, mg 68-110
  • Carbohydrates, g 0.66
  • Water, g 40
  • Ash, g 4
  • Macronutrients
  • Potassium, mg 300
  • Calcium, mg 10
  • Magnesium, mg 20
  • Sodium, mg 1000
  • Phosphorus, mg 200
  • Sulfur, mg 150
  • Trace elements
  • Iron, mg 3
  • Iodine, μg 7
  • Vitamins
  • Vitamin PP (niacin equivalent), mg 2.49

How to choose boiled pork

Boiled pork

First, pay attention to the packaging. In a vacuum package, the product can be stored for up to 20 days, in any other – up to 5 days. Very often, stores independently pack and pack boiled pork (with the exception of vacuum packaging), so the product usually does not have information about its composition and production date (only weight and price are indicated). Often there is a “delay” on the shelves. So it is best to buy boiled pork in the original packaging, which indicates the production date and the full composition of the product.

Secondly, the quality of the boiled pork can be determined by its color. It should be light pink to light gray. A greenish tint with a pearlescent tint is absolutely unacceptable – this is a clear and sure sign of “delay”. The color of the fat layer should not be yellow, but cream or white.

Thirdly, we look at the cut. This feature helps to determine in advance (when buying) the quality of the product, however, only when we buy boiled pork by weight. At home, the quality of the product remains to be determined only after the fact. So, a good boiled pork should have no bones, veins, large fibers or other components of connective tissue on the cut. Fat (fat layer) should not exceed 2 cm in width.

Fourthly, you can focus on the shape of a whole piece of boiled pork. It should be round or oval.

Useful properties of boiled pork

Boiled pork

Boiled pork is a very nutritious product. Of all the sausages, it is the safest, because it is obtained by simply baking meat in the oven with the addition of natural spices. The most useful is mutton boiled pork. Steamed boiled pork is even healthier.

The harm of boiled pork

Boiled pork is a high-calorie meat product, therefore it is contraindicated for obese persons.
Pork pork is high in fat and cholesterol, which increases the risk of atherosclerosis and other cardiovascular diseases.

It is possible to reduce the harm from the use of boiled pork if, firstly, limit its portion to 70 g per meal, and secondly, accompanying the use of boiled pork with eating green vegetables (lettuce, dill, parsley, spinach, etc.).

How to cook boiled pork at home: a recipe

Boiled pork

It is very simple to prepare it at home.

You need to take a piece of meat weighing up to 1.5 kg, wash it under cold running water, then let the excess water drain and dry the meat with a clean cloth. It is even better if you let the meat “wind” a little at room temperature (3-4 hours).

Then rub the meat with salt and ground black or red pepper, sprinkle with finely chopped garlic on top. If the piece of meat is large, you can make cuts in the meat into which you can insert garlic. So it will saturate the meat deeper and will not fall out.

Grease the baking sheet with a thin layer of vegetable oil, put the meat on a baking sheet and send it to the oven, preheated to 180 ° C. You can use a double boiler instead of an oven.

During cooking, the meat is periodically turned over and poured with the released fat, so it will be juicier and not burn.

The readiness of the boiled pork is checked with a sharp knife: a puncture is made, if red juice is released, the meat is still raw, if the juice is light, it is baked.

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