Pork loin with red pepper

Pork loin with red pepper

Category: Meat dishes

Ingredients
Meat
Salt, hot red pepper, garlic.

Cooking method

• It is better to cook such boiled pork from meat with fat - ham, neck.
  
• From the loin, the pork is more lean.
  
• I had a piece of loin with a small layer of fat on top.
  
• Now about the proportions:
  
• I had 1370 grams of meat.
  
• 
  
• So, additives need to be taken 2.75% of the weight of meat - we get 38 grams.
  
• We divide the additives in the following proportion: salt 91%, garlic 3.5%, red pepper 5.5% and we get the following amount by weight - approximately:
  
• Salt - 35 grams
  
• Bitter red pepper - 2 grams
  
• Garlic - 1 large clove. Skip the press
  
• Mix the spices together. Rub the meat on all sides with this mixture.
  
• 
  
• Now we shift the meat into a mold, fat up.
  
• We put in the oven, turn on the temperature 150-170 * C for 2.5-4 hours in time.
  
• You don't need to touch the meat anymore, you don't need to pour with brine either.
  
• 
  
• The meat will be ready when it warms up inside to 71-73 * C, I check the readiness with a temperature probe. Do not keep the meat in the oven longer - the meat will become dry.
  
• My meat was ready (by the temperature inside) after 2 hours.
  
• Immediately after readiness, remove the meat from the oven, transfer the meat to a plate and put it in a cool place for quick cooling. I cleaned to the balcony, then to the refrigerator.
  
• The liquid released from the meat will be very salty, it must be drained so that the hot meat does not absorb excess salt.
  
• 
  
• This is what the finished boiled pork looks like.
  
• 
  

Note

An interesting boiled pork turns out - to taste like a store one. The crust is salty, but the meat inside is quite normally salted, tasty and white!
Pepper is also quite enough - there is no pungency and bitterness.
The cut is thin and neat.

Bon appetit, everyone!

[Admin]

Admin, Can you please tell me, hot red pepper - I have a Caennese is it the same? Or not .... Thanks

Well, this already depends on your taste. You can spicy, you can sweet paprika, you can smoked paprika - depending on what taste you are pursuing, sharper or softer. In any case, only the top of the meat will be covered with pepper.

I have in my recipe "Red bitter pepper" and in the amount of only 2 grams - this is not enough for a great pungency, it just gives the taste and color to the spread on the meat.

[Admin]

Admin Tanya, do I understand correctly, put the meat in a cold oven?

[Tanyusha]

Tanyusha, in the recipe - like this:
We put in the oven, turn on the temperature 150-170 * C for 2.5-4 hours in time.
You don't need to touch the meat anymore, you don't need to pour with brine either.

In this recipe, put in a cold oven. The oven preheats in about 15 minutes

Thank you, just in case I clarified

[Tanyusha]

Tanyusha, to your health! And she did the right thing to clarify

I don't have an oven. I want to bake it slowly. But I don’t know in the bag or in the foil, and in what mode, and how long? You are a very good cook, I often cook according to your recipes. Tell me please.

[bolovlena]

bolovlena, Thanks for the kind words

Here, for this reason alone, it is worth having a multicooker at home, which perfectly copes with the preparation of such complex recipes as boiled pork, ghee, cottage cheese and others. Think about it

True, a slow cooker will not give a crispy, beautiful crust, for which the meat is baked in the oven. But, you can cook. I would put the grate on the bottom to drain the fat, and on it the marinated meat. Cook until soft, done, several hours. Check the readiness in fact, and pierce the meat with a knitting needle.

Thanks for the quick response. I have a good multi-cooker stadler of forms, a pressure cooker and a brand smokehouse orsun.in the brand I made meat once, it turned out very dry, but I want real boiled pork. Here my neck is pickled for 1.5 kg. Where better to shove. Not in orsun, not in a brand, these are pressure cookers. but I never did it in a slow cooker, if only for baking. please advise. mom d. birth. I want to surprise the guests.

Not in Orsun, not in the brand, it doesn't get crispy, these are pressure cookers

Neither multicooker nor pressure cooker will be crispy. Only in the oven!
You need to understand the principle of cooking meat, and dishes in general.

The devices closed under the lid retain high humidity, which helps to soften meat and crust.

In the oven, meat and food are baked with a DRY heat, moisture is removed from the top of the meat, the crust dries up, hence a dry crust forms. Especially if you sprinkle with salt on top, it will crunch.
But, guests can be surprised with boiled pork in a multicooker-pressure cooker. Open the recipes in the ORSON pressure cooker, there are my boiled pork recipes, the result will delight you, and the guests too

Thank you so much! I will make your neck with herbs, thanks for the theme "tortilla", for the delicious bread, and your fruit sauces, it's generally a fairy tale. Thank you!!!

[bolovlena]

bolovlena, Thanks for the kind words!