Pork is especially tasty when cooked in the oven. Thin fatty fibers, when evenly baked, seem to dissolve, making the dish tender, juicy, saturated with the aroma of sauces and spices. In our article, several options are presented at once for how pork is baked in pieces in the oven. Recipes with photos will help you make sure that you are cooking it right and put the meat on the dish beautifully. So, let's take a closer look at each recipe.
Pork pieces baked in the oven with sauce
To make the pork tender and juicy in the oven, it is recommended to stew the meat in a large amount of sauce (broth), then it will not dry out. Moreover, due to the duration of cooking, in which the liquid evaporates, the pieces have time to brown on top, and also absorb the entire aroma of spices.
For the next dish, the pork is cooked in pieces in the oven after pre-frying. From above, the meat is poured with chicken broth with spices and grated vegetables. To do this, onions, carrots and garlic are chopped in a blender, then fried a little in a pan and only after that they are mixed with the broth. The dish is prepared in a brazier under the lid for 2,5 hours at a temperature of 180 degrees.
Country style pork ribs in mustard and beer sauce
Appetizing meaty ribs (2,5 kg) are used to prepare this dish. Meanwhile, according to this recipe, pork can also be baked in the oven in pieces. To obtain a golden brown crust on the meat, it is first fried over high heat, placing the ribs in a brazier in one layer. Then they must be transferred to a plate, and a bottle (0,33 l) of light beer is poured into the brazier, directly into the fat formed during frying the ribs. Bring the beer to a boil so that all fat is removed from the sides of the brazier.
In another pan, sauté onions, carrots, celery and garlic (4 cloves). After 10 minutes, add ½ cup of chicken stock and soy sauce (2 tablespoons) to the roast. Darken the stir-fry over low heat for 10 minutes.
Put ribs in a brazier with beer, distribute vegetables with broth on top, after which it is necessary to send the dish to the oven.
Ribs or pork in the oven will cook in pieces for 1,5 hours. 15 minutes before the end of cooking, the meat must be greased with a sauce of brown sugar, mustard grains and balsamic vinegar (3 tablespoons each). This will give the ribs a caramel color.
Pork chops in the oven with fennel
The pork chops are richer in flavor thanks to the zesty aroma of fennel. At the very beginning of cooking, the root of the plant is cut into large slices, and then it is used to add flavor and aroma to the sauce and meat.
Pork chops 2,5 cm thick are rubbed with a mixture of salt and pepper and fried in vegetable oil (2 tablespoons) on both sides for 7 minutes. After that, the meat should be transferred to a plate. In the meantime, put chopped fennel, garlic and a small onion, a teaspoon of thyme and hot paprika (¼ teaspoon) in the same brazier. Saute for 5 minutes, until the fennel is brown. Then add chicken broth and dry vermouth (½ cup each), let it boil, after which you can return the meat to the brazier.
Then send the pork chops in the sauce to the preheated oven for 15 minutes. The meat will be cooked under a lid at a temperature of 200 degrees. After the indicated time, the brazier should be removed, the meat should be put on a dish, and the sauce should be brought to the desired consistency. It will also need to add Dijon mustard, lemon juice (1 teaspoon each) and zest (½ teaspoon).
Pork shoulder, baked in the oven
At the very beginning of the preparation of this dish, a pork shoulder weighing about 1,5 kg is cut into large pieces, dried with a towel, salted, pepper and fried on all sides in olive oil (2 tablespoons). After that, the meat is laid out on a plate, and vegetables are continued to fry in the same juice: first onions, then carrots and celery (stem). At the end of the sautéing add tomato paste (2 tablespoons), as well as broth or water (350 ml). After that, the meat is returned to the brazier and the dish is sent to the oven, preheated to 180 degrees. It is important to ensure that the liquid reaches the level of the meat.
Oven-baked pork pieces will be ready in 3 hours. Readiness can be checked with a fork, which should easily enter the meat. Salt and pepper the dish again, if necessary.
Juicy pork from the oven
To prepare this dish, a pork shoulder weighing 1,3-1,5 kg is cut into 6 parts (portions). Each piece is dried with a towel, salt and pepper. After that, the pork is fried in a brazier in melted lard (1 tablespoon) for 4 minutes on each side. Then, carrots, onions, a stalk of celery (2 pcs.) And a few cloves of garlic are added to the meat in the brazier. The pork will be stewed in unsweetened apple juice (2 cups) and chicken broth (1 cup). If possible, replace the juice with apple cider in the same amount.
Pork in the oven is cooked in pieces at 150 degrees for 3,5 hours. The meat is served with a side dish of rice or potatoes and aromatic apple sauce.
Pieces of pork in the oven: recipes for cooking in a pot and in foil
We propose to cook two more simple, but very tasty meat dishes. If pork in pieces in the oven, the recipes with the photo of which were presented above, requires a lot of time and ingredients for cooking both sauce and meat, then everything is much simpler here. The dish is prepared in a pot, into which you just load all the ingredients and in an hour you can enjoy the taste of juicy meat. The recipe is designed for cooking in a 1 liter pot.
Before you start putting pork pieces (300 g) into a pot, they must be fried in vegetable oil until a crust forms. The fire must be strong, then all the juice will remain inside. After that, the heating can be reduced, and mushrooms (200 g) and onions can be added to the meat. After frying pork with vegetables, they must be transferred from the pan into a pot, pour water (500 ml), salt, pepper and send to the oven for 1 hour, preheating it to a temperature of 180 degrees. After a while, remove the pot, add grated cheese (100 g) to it and continue cooking for another 5 minutes. Sprinkle with herbs before serving.
The second recipe is pork in foil pieces in the oven. To prepare the dish, you will need a pork shoulder, cut into large pieces. First, the meat is salted, pepper and mixed with onion rings. Then a bowl of pork, tightened with cling film, is sent to the refrigerator for at least 3 hours for marinating. After the specified time, the pieces are transferred to the foil in one layer and only a few pieces at a time (as if in portions), forming long cutlets from the foil. Then each piece is laid out on a wire rack and baked at 200 degrees for 45 minutes. The meat is very juicy and tastes like a real barbecue.