Boiled pork

Amazing meat!
Juicy, aromatic.
It is easy to prepare, but not fast, as it is kept in brine for 2-3 days.
Pork neck is ideal for this boiled pork, but other parts will work too..
You can use any spices to taste.
The specified amount of ingredients makes 8-10 servings.

  • 1–1.5 kg pork pulp
  • 5 cloves of garlic
  • 3 tbsp mustard (paste or whole grain)
  • 30 ml vegetable oil
  • salt
  • pepper


  • 2 l of water
  • 5-7 peas of allspice
  • 10-15 peas of black pepper
  • 3 bay leaves
  • 70-100 g salt
  • 1 tbsp. l. dried herbs (I used Provence)


Cooking brine.
Add allspice and black pepper, bay leaf, herbs, salt to the water.

Boil for 2-3 minutes.
Cool to room temperature.

Put the meat in the mold.

Pour with brine.
To cover with a lid.
Refrigerate for 2-3 days.

Pass the garlic through a garlic press.

Add mustard.

Add vegetable oil.

Salt a little, pepper.


Remove the meat from the brine.
Grate the meat with the resulting mass.

Put in foil.

Wrap up.

Place in a baking dish.
Put in the oven.
Bake at 180 degrees for 1.5-2 hours.
Remove the finished meat from the foil, let it rest for 30 minutes.
Cut into portions.

Enjoy your meal!

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