Whole piece of pork boiled. How to cook pork in a pressure cooker

Boiled pork is very tasty and nutritious, it is used to make a rich broth for soup (borscht, cabbage soup), like tasty addition for many side dishes and for salads, so in this article we will consider how and how much to cook pork until tender in a saucepan, so that it is soft and juicy, as well as to get delicious rich broth.

How much time to cook pork?

The cooking time of pork primarily depends on the size of the piece or pieces to be cooked, on the type of meat (young pig or not), as well as on the purpose of cooking (it is cooked to obtain delicious broth or the main goal is juicy pork). Let's take a closer look at how much pork needs to be cooked until cooked:

• How much to cook pork meat in a saucepan until cooked? The average cooking time of pork (whole piece) is 1.5-2 hours, and cut into small pieces 45-60 minutes.
• How much to cook pork for soup (broth)? For boiling the broth, it is recommended to use pork on the bone, but you can also cook meat without bone, while the average cooking time is 1.5-2 hours after boiling water in a saucepan.

Having learned how much pork needs to be cooked, we will further consider the cooking process itself, in order to know how to deliciously boil pork meat for a side dish or salad, or how to cook pork broth.

How to cook pork in a saucepan?

Cooking pork in a saucepan is quite simple, while when cooking meat and cooking broth, the cooking sequence is very similar, so let's consider them together:

• If the meat has been frozen, it must first be defrosted by placing it from the freezer in the common compartment of the refrigerator a day before cooking.
• Rinse fresh or defrosted meat thoroughly in cold running water.
• If the goal is to cook tasty and juicy meat, then it is better to cook it in one piece, if it is necessary to cook the broth, cut the meat into small pieces.
• We put in a saucepan of a suitable size cold water(2/3 of the volume) and put on high heat. If we cook broth, we lay the meat right at the beginning of cooking, but if you just need to cook the meat deliciously, then put it after boiling water in a saucepan.
• Add bay leaf and peppercorns (black and allspice) to the boiled water, and reduce the heat so that the water boils weakly.
• Cover the pan with a lid and cook the pork for 1.5-2 hours until tender, while every 10-15 minutes carefully remove the resulting foam on the surface of the water in the pan.
• 10-15 minutes before the end of cooking, salt the water in a saucepan (if pork meat is salted at the end of cooking, it will be softer and juicier).
• We check the meat for readiness by piercing it with a knife (if it is soft and easily pierced, then it is ready).

Note: when boiling, it is better to salt pork at the end of cooking (10-15 minutes before the end of cooking), while during cooking, do not forget to remove the foam so that the broth does not end up cloudy.

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Meat is usually cooked for one or more of three purposes: to preserve it nutritional value, soften tough pieces or get broth. In all three cases, the housewives want soft and tender meat.

How to cook meat so it is tender

Whether you are cooking broth or boiling meat to serve it boiled, the cut should be pre-rinsed well under running cold running water and cut off excess fat from meat, especially pork or lamb. If you want to boil the meat in order to retain all the beneficial vitamins and minerals in it, you should put the piece in boiling water.

Take a juicy cut, without tendons, cartilage and bones. Divide it into pieces, no thicker than 5 centimeters and as wide as a woman's palm, and dip in salted boiling water. You need about 1.5-2 liters of water per kilogram of meat. You can also put a bay leaf, 5-6 grains of black pepper, spicy herbs - dill, parsley, celery, a clove in a saucepan. As you put the meat in boiling water, the albumin on the surface will harden and prevent the meat from juicing. On a surface meat broth from time to time, foam will collect, it must be removed with a slotted spoon.

After 5-10 minutes, reduce heat to medium. The water will stop boiling and less volatile aromatic extractives will be released with the steam. Cook the meat for about 20-30 minutes per kilogram, but keep in mind that depending on the age of the animal and the conditions of its keeping, the time may vary upwards.

Albumin is a type of protein found in meat. Albumin dissolves in cold water but solidifies in hot water. Fibers of meat, on the other hand, are made up of fibrin, which shrinks from heat, but softens with prolonged heat treatment.

How to cook meat in broth

When preparing broth, you pursue completely different goals. You need a fragrant liquid with a rich taste, that is, the meat should give aromas and juices to the water, but at the same time you want to cook pork, lamb, beef so that it is soft and aromatic, not like a loofah. To achieve what you want, you need to choose a completely different type of cuts. Meat with bone, cartilage and tendon, rich in fibrin, is ideal for such purposes.

Place the meat after chopping it in large pieces, into cold water and slowly bring it to a boil. This prevents albumin from curdling, sealing juices and odors. After the water boils, reduce the heat and cook the broth for 3-4 hours over low heat, allowing only a little bubbling. As a result, all the fibers in the meat will soften, while the extractives will remain in the broth.

Spice-aromatic plants will help you to add additional taste to the meat, as well as to the broth. At the beginning of cooking, put in a saucepan of your choice peeled root of carrots, celery, parsley, onions or leeks, stalks of herbs - dill, parsley, thyme - and do not forget about pepper, cloves and other spices. The broth is salted shortly before the end of cooking, as salt promotes the coagulation of albumin.

BOILED PORK LEG, PREPARED

Ingredients :
Ham(approx. 5 kg).
For refueling: 150-200 g of salt, 10 g of saltpeter, 10 g of sugar, 10 g of coriander, 3-4 pcs. cloves, 15 black peppercorns, 15 allspice peas, 5 bay leaves, 2-3 garlic cloves, 2.5 liters of water.

Preparation

For salting, you need to buy the ham of young, meat, not very fatty pigs. Remove the bone from the ham.
Grind the seasonings, mix with salt, sugar, saltpeter, divide into 2 parts (do not add sugar in summer). Thoroughly rub half of the dressing into the meat, not excluding the places damaged when removing the bone from the ham.
Put the prepared meat tightly in an earthenware, wooden or enamel dish, cover with a wooden mug with a load. Hold at room temperature 2 days.
Boil 2.5 liters of water, cool, add salt and seasonings, pour this dressing over the meat, take it to a cool place (from + 4 ° to + 8 °). Salt for about 3 weeks, turning the meat every 2-3 days. After removing the meat from the dressing, you should clean it from the seasonings and rinse it. Dry thoroughly, roll up tightly, tie with twine every 2-3 cm. Prepare two rolls from a larger ham.
The ham must be air-dried before smoking. If the ham will not be smoked, put it in a large saucepan or pot, skin side down, pour boiling water so that the water covers the meat, boil, then cook over very low heat for about 2-3 hours. Add water as the juice evaporates. If the water is too salty, drain and add boiling water.
Determine readiness with a fork. If the fork comes in easily, the meat is done. Move to the edge of the plate. Make sure that the meat is not overcooked, as overcooked meat is tasteless and poorly cut.
If the ham is served immediately, cut across the grain into 1 cm thick slices. Place on an oblong dish and sprinkle with the broth from the boil. An overly fat ham should be partially removed from the skin and fat before slicing. The fat layer should not exceed 1.5-2 cm. Salted and boiled ham with bone, after partial removal of the skin and, if necessary, fat, cut into slices about 3/4 cm thick, starting from the thicker part, on both sides of the bone. You can serve boiled meat with a hot ham green pea (pea mash), horseradish with vinegar or sour cream and mustard.
If the ham is served cold, it should be chilled in the broth in which the meat was cooked. Instead of boiling, you can bake the ham after soaking in the oven, covering it with dough.
A pork shoulder can also be salted like a ham, with or without bone. If the ham is cooked with bone, a sharp thin knife should cut the meat along the bone to the "knee" joint and put seasonings with salt into the cut, which guarantees the ham from damage from the inside. In addition to the ham and shoulder blade, you can cook salted loin, neck, ribs, shank (or shank) with bone.

SALTED, BOILED SHOES

Ingredients :
1.4-1.6 kg drumsticks, dressing, 200 g vegetables without cabbage.

Preparation

Shafts, if necessary, singe, clean, rinse thoroughly, put in the dressing (see the previous recipe - "Pork leg, boiled, salted"). Remove from the dressing, peel off the seasonings, rinse, add boiling water and cook over low heat until tender. If the broth is too salty, pour out a portion and add boiling water. When the meat is almost tender, add the peeled, washed vegetables and cook until tender. Strain, put in a whole piece on a preheated dish.
Serve hot with pea puree, horseradish and vinegar. The neck, ribs, and salted head are also prepared (cut and serve with the same side dish as the shanks).

Boiled pork

Ingredients :
800 g pork with bone (shoulder), 200 g vegetables, 50 g onions, salt, 1 spoon of finely chopped parsley.

Preparation

Wash the meat, remove the bones, beat it slightly with a hoe so as not to damage the muscle tissue. Roll tightly, tie with twine, pour over boiling salted water, cook over low heat until tender, at the end of cooking add peeled and washed vegetables. Strain the finished meat, cut across the fibers into slices 1 cm thick.
Place on a platter, sprinkle with broth, sprinkle with parsley. Serve with potatoes and horseradish sauce.

Boiled salmon with horseradish sauce

Ingredients :
For 500 g of corned beef - 800 g of potatoes, 1 pc. carrots, 1 head onions, 1 parsley, 2 tbsp. tablespoons of oil.

Preparation

Soak the corned beef and put a whole piece in a saucepan, pour cold water. When the water boils, remove the foam with a slotted spoon, add the roots, onions and cook for 2-3 hours at a low boil. Remove the prepared corned beef, cut into small slices, put on a dish and pour in the horseradish sauce.
Garnish - mashed potatoes or peas or boiled potatoes.

Boiled piglet

Ingredients :
800 g of pig meat, 100 g of carrot roots, parsley, 80 g of onions, 15 g wheat flour, 60 g sour cream, pepper, salt, bay leaf, herbs.

Preparation

Put the meat in a whole piece in salted boiling water (1l), let it boil, remove the foam, add the fried roots and onions, cover with a lid, simmer over low heat for half an hour. Then put salt, pepper, bay leaf in a saucepan and continue simmering. Remove the finished meat from the broth, cut into portions, put on a dish. Add fried flour to the broth, boil, pour in sour cream, heat, add greens, pour the meat with this sauce.
Serve with boiled potatoes, pickles or tomatoes.

Stuffed piglet

Preparation

Cut the treated pig lengthwise from the head to the end of the body (along the abdomen) and remove the bones.
Sew up the belly of the pig along the incision, leaving a small hole in the middle. Fill the pig with minced meat through this hole. Spread the minced meat tightly and sew up the hole. Wrap the pig in a napkin, tie the ends, and tie the carcass in several places with twine. Put the carcass and pig bones in the cauldron, pour over the water, add the aromatic roots and onions and cook with a barely noticeable boil until tender. Chill the pig in the broth, then put the belly down on the dish, put the press and refrigerate.
When serving on a dish, put one or two pieces of piglet, garnish with vegetables, garnish with parsley or lettuce leaves. Serve separately the horseradish sauce with sour cream. To prepare minced pork fat, piglet, pork or veal mince together. Put the minced meat in a bowl and, stirring with a spatula, gradually add eggs, then milk.
Season the minced meat with salt (12 g per 1 kg of minced meat), pepper (0.5 g per 1 kg of minced meat) and nutmeg (in powder).
Add fresh bacon, cut into small cubes, to the minced meat. You can also put boiled salted tongue, cut into cubes.
To improve the taste, you can add wine to the minced meat: cognac or Madeira (20-50 g per 1 kg of minced meat).

SAUSAGE WITH GARLIC

Ingredients :
600 g pork or beef, 2 tbsp. spoons of boiled rice, 2 tbsp. tablespoons of oil, 1 head of garlic, salt, ground pepper.

Preparation

Turn the meat through a meat grinder, mix with rice, add finely chopped garlic, melted butter, salt, pepper. Put the mass on moistened cheesecloth, give it the shape of a sausage, roll it up in cheesecloth, tie the ends. Dip the sausage into a saucepan, pour a small amount of broth, cook over low heat. After 20 minutes, remove the sausage from the pan, free from gauze, cut into portions.
Serve with spicy tomato or Moscow sauce, boiled or fried potatoes, pickled cucumbers, tomatoes.

Pork legs with sour cabbage and peas

Ingredients :
4 small pork legs, 375 g of peeled green peas, 1 kg of sauerkraut, 1 onion, several juniper berries, 1 bay leaf, 1 teaspoon of marjoram, salt.

Preparation

Sort peas, rinse in cold water, add marjoram and salt and boil everything until soft. Boil the pork legs in a little water with onions, bay leaves and juniper berries for 1 hour. Then add the sauerkraut, put the pork legs on top and cook everything according to at least another 1.5 hours Rub the peas through a sieve, put on a dish with sauerkraut and pork legs.
To this you can serve boiled potatoes and mustard.

PORK LEGS WITH VALUE AND PEA

Ingredients :
800-900 g of pork legs, 200 g of sauerkraut, 150 g of viburnum, 2 onions, 500 g of peas, 50 g of butter, salt, bay leaf.

Preparation

Pour pork legs with a little water and cook until tender. Then remove the legs, and put in the broth sauerkraut, well-washed viburnum, finely chopped onion, salt, bay leaf and stew.
Boil peas, mince them, season butter... Put pea puree on a plate, boiled pork legs on top, pour over with guelder-rose and sauerkraut sauce.

Complex gourmet meals are best prepared according to recipes. But some dishes are so simple that they seem familiar and completely understandable. But there are no trifles in cooking. For example, do you know how to cook boiled pork? Many recipes contain this ingredient, but how do you prepare it properly? If you have any doubts, be sure to use our advice.

Cooking applications

Where is boiled pork used, the recipes for which may seem simple and uncomplicated? Filling for pies and dumplings is prepared from it, added to various salads and soups, and also served as a main course for side dishes. The range of applications is very wide. And the most important thing is that the method and time of boiling meat depends on the dish.

Secrets of cooking broth

If you're making a hearty first course based on a hearty, rich broth, you can use either tenderloin or meat on the bone. Perfect for broth and ribs.

If you are not afraid of calories, do not cut the fat before cooking pork. By the way, many people like its taste. The meat is loaded into cold water in a whole piece and cooked over low heat, regularly removing the floating foam. The cooking time depends on the volume of water and the size of the meat piece. On average, you will spend about 2 hours on this process. And to make the broth beautiful and not cloudy, before turning off, load a couple of ice cubes into the pan, wait for it to boil again and turn off the heat.

Boiling pork meat

If you are preparing meat for adding to salads, casseroles, pies, a slightly different tactic is needed. You need to load it in boiling water. This ensures that all the flavors and vitamins do not pass into the broth, but remain in the meat. So you get the most delicious boiled pork.

The recipes for its preparation are very similar. During boiling, spices, salt are added to the broth, aromatic herbs, fresh herbs, vegetables and roots. Chopping the pork into pieces before boiling is unnecessary to keep it juicy. The meat will cook in an hour and a half on average.

Aspic

This luxurious festive meal deserves a special mention, because it also contains boiled pork.

Aspic recipes are very numerous, however general principles are the same. For this dish, a variety of parts of the pork carcass are used: tenderloin, neck, shoulder blade, shank, back part. For the richness and density of the broth, they even put hooves. Prepared (thoroughly washed) meat is loaded into cold water, into which onions, celery or parsnip root, bay leaves, and peas are immediately added.

Jellied meat is cooked for a long time. Cook the meat over medium heat, covered with a lid. The foam, as in other cases, must be removed regularly. Many housewives use a small life hack, thanks to which the broth becomes transparent - they put the shell of a raw egg in it.

It will take at least seven hours to boil meat for jellied meat. But the result is worth it!

Storing cooked pork

It is important to know one more point regarding the storage of boiled meat. The fatter it is, the faster you need to use it. Boiled meat in the refrigerator (pork, for example, was cooked a lot) can be stored in an airtight container for 4-6 days. And if you freeze it, the permissible shelf life will increase to a month. But the most delicious, of course, will be pork, which was cooked just before serving.

Not only those who plan to cook it for the first time, but also experienced meat eaters, think about how much to cook pork so that it is soft. Although pork is considered one of the fattest types of meat, it is very often present in the daily menu. All mothers know that pork pulp is not the best food for a child, however, some of its lean parts will not harm the health of children and they will really like it if cooked correctly. First of all, for this you need to know how much to cook pork until tender, so that it turns out juicy and soft.

The main points in cooking pork

Cut into small pieces, the meat will cook in at least 30 minutes.

The shortest time required to cook a 1 kg piece of meat is 1.5 hours.

The bone-in pork will be ready after at least 2 hours of cooking.

How to cook pork properly

• Firstly, pork is not a pork. How long you can cook it depends on which part of the carcass is in front of you - fat or meat, young or mature, or maybe even bacon and already pre-processed.
• Secondly, how much pork to cook for soup is influenced by its size. So, pork on the bone will cook for an hour or even an hour and a half longer. And if you cut the pulp into small pieces, then it will be ready much faster.
• Thirdly, the cooking time of this meat depends on the used kitchen appliances... If it is cooked in a saucepan for several hours, then the multicooker will cook it much sooner. And in a pressure cooker, you can even deliciously cook any recipe with pork in a matter of minutes.

How to check readiness

Finished meat can be easily pierced with a fork. If we are talking about a piece on the bone, then the meat should be easily separated from it.

How much to cook pork

When it comes to cooking time, it’s right to say “cook until done”. But many, especially inexperienced housewives, require specifics. They are interested in exactly how much to cook pork for borscht or another dish. For those new to cooking, you can define the following frameworks:

How to cook pork in chunks

If you cut the pork into pieces of 2-3 cm in length and width, then it will be ready in 40-50 minutes. At the same time, there should not be too much water, it should just cover the meat. If the pork pieces are cooked, the knife will slide into them easily.

How to cook pork on the bone

Pork on the bone will cook for up to 2.5 hours. During cooking, every 15 minutes you need to lift the lid and remove the scale. To avoid an unpleasant smell, you should throw bay leaves and allspice peas into the pan.

How to cook pork pulp

Pork pulp can be cooked in one piece. This will take an average of 2 hours. If you have to cook meat that is too fatty or too old, then it is worth extending this time to 3 hours.

How to cook pork in a slow cooker

In order to cook pork in a multicooker, you need to use the "Meat" or "Cooking" mode. Depending on the model of this technique, the time may differ slightly, but on average it will be no more than an hour.

To make the boiled pork soft and juicy, it is recommended to lightly marinate it or steam it - then it will simply melt in your mouth.

How to cook pork in a pressure cooker

Manufacturers of modern pressure cookers (or multicooker with pressure cooker function) claim that meat will be ready in just 20 minutes. However, practice shows that most models of pressure cookers cannot cope with this task in such a short period of time, so it would be correct to immediately set the cooking time of 30-40 minutes.