Pork baked in foil

Step-by-step cooking

1. Step 1:

   

   How to bake pork in foil? Prepare the products. Pork should be chosen young, then you are guaranteed to get tender meat that is properly cooked. Young pork has white or light milky fat, old pork has yellowish fat. Choose a part of the carcass to taste, I have a pork neck.

2. Step 2:

   

   Turn on the oven immediately to warm up to 240 degrees (determine the exact temperature of baking meat by your oven). Peel the garlic and finely chop it with a knife.

3. Step 3:

   

   In a separate container, mix the chopped garlic, salt and pepper.

4. Step 4:

   

   Cut off all excess pork, wash it, dry it and rub it with a mixture of garlic, salt and pepper, pressing them into the meat.

6. Step 5:

   

   Transfer the pork onto a large piece of foil, wrap it on all sides with foil.

7. Step 6:

   

   The meat should be tightly packed in foil so that not a drop of precious juice spills out of the package when baking. If the piece is too big, you can use several layers of foil. Put the meat in the oven for about 60-80 minutes, lowering the temperature to 200 degrees. Determine the exact time and temperature of baking according to your oven.

8. Step 7:

   

   I check the readiness with a thermometer, piercing a piece right through the foil. When the temperature in the depth of a piece of pork reaches 78-80 degrees, the meat is ready. If there is no thermometer, the time is calculated approximately as follows: for each kilogram of meat 40 minutes plus 20 minutes for the whole piece. Again, it also depends on the oven, so check the readiness periodically.

9. Step 8:

   

   Let the pork neck cool in foil, then transfer it to a platter. Fragrant meat juice mixed with melted fat will remain in the foil. It can be poured into a jar and stored in the refrigerator. You can add it to potatoes when frying or in some soup to give it richness and meat flavor.