Undercut is meat with layers of fat, along with the skin, cut from the bottom of a pork carcass. Thin undercuts make very tasty, while taller undercuts are usually baked in the oven or boiled with spices and served as a cold appetizer. Pork shank marinated with garlic, herbs and then baked in the oven is an excellent alternative to store-bought sausage. For baking, it is better to choose a piece with a wide layer of meat and thin layers of fat. Before marinating, be sure to clean the skin to remove all dirt and remaining bristles. After this, the meat is rubbed with spices, salt, seasonings and marinated for several hours or overnight and then baked.
Recipe of the day: undercut baked in the oven with garlic and spices.
Ingredients:
- a piece of lean pork chop – 600-700 g;
- garlic – 1 head;
- ground black pepper – 1 teaspoon;
- hot pepper (optional) – 0.5 tsp;
- salt – 2/3 tsp (to taste);
- hot or mild mustard – 1 teaspoon.
How to cook with photos step by step
Before baking in the oven, the undercuts need to be thoroughly cleaned to remove any remaining bristles and dirt. To do this, scrape the skin with a knife until it becomes light and smooth. If there are remnants of bristles, you need to scorch these places over the fire and then carefully scrape them with a knife. Wash the undercuts under running water and dry.
Grate the garlic on a fine grater or pass through a garlic press.
Mix coarse table salt, black pepper and hot pepper in a separate bowl. Adjust the amount of pepper and salt to your taste, but it is still better to under-salt the meat than to over-salt it so that the salt does not interrupt the taste of the meat.
Rub the washed and dried undercut with chopped garlic on all sides.
Sprinkle with a mixture of peppers and salt. Carefully rub the spices into the meat with your hands.
Transfer the meat to a deep bowl. Coat with prepared mustard, distributing it evenly throughout the entire piece. Also select mustard according to your taste - it can be either spicy or mildly spicy. You need to marinate the meat for at least 3-4 hours, but it is better to leave it overnight or for 8-10 hours.
Before baking, preheat the oven to 200 degrees. We transfer the undercuts to a piece of foil, leaving enough free space around the edges.
Cover the meat with foil, join the edges and pinch tightly. If you turn the edges 2-3 times, this will ensure that the meat juice does not leak out during baking.
It is better to bake the undercuts on a baking sheet or in a mold with sides so that you can pour a little water. Place the baking sheet in the hot oven and bake the meat for 30 minutes. Then reduce the temperature to 180 degrees, add a little more water to the baking sheet and cook the meat for another 20 minutes. Turn off the oven and leave the meat to cool gradually. Unwrap the foil and transfer the meat to a plate. Meat juice can be used as a gravy for side dishes or poured over the meat. When the meat has cooled to room temperature, place it in the refrigerator until it cools completely.
It is better to slice the underling baked in the oven with garlic and spices completely cooled and serve as a cold appetizer on a platter with plenty of herbs, fresh vegetables, mustard or homemade adjika.
Let us remind you that last time we prepared
Many housewives buy undercuts only to put it in a meat grinder and fry the minced meat into cutlets. But you can cook a lot of delicious dishes from it! It can be boiled, marinated, fried, or made into meat rolls. In this article we will look at only one method of culinary processing of this part of the carcass, namely: how to cook the undercut in the oven.
Baking is a very simple way to process a product. To prevent the meat from drying out, it is marinated the day before. The taste of the dish directly depends on the composition of the latter. Garlic, a mixture of peppers, adjika or mustard - these spices can be used as a marinade, or can be served along with ready-made undercut. The dish is more tasty when cold - cut into slices. Also try using baked chicken as an ingredient in meat salads.
Quick cooking method
This product does not need to spend the night in the marinade. If you don’t have the time and opportunity, you can bake the undercuts in the oven without long preliminary ceremonies. Wash the meat first in warm and then in cold water. Carefully scrape off dirt and fat from the skin. Dry lightly with a napkin. Grind a mixture of peppers - black, white and allspice. Crush the bay leaf with your hands. Add salt. We don’t just sprinkle this mixture on the undercuts, but carefully rub it into the meat. We don’t have time to wait for the spices to penetrate deep into the pulp. Place the undercut on a dry baking sheet and cover it with foil. Place in a cold oven. We bake for an hour at a temperature of 180-200 degrees, constantly checking for doneness with a fork. Twenty minutes before the end of heat treatment, remove the foil so that the meat is covered with an appetizing golden brown crust. Then we turn off the oven, but do not take out the baking sheet. The meat should cool slightly. Then we transfer it to the refrigerator. Before serving, cut into slices.
Classic recipe
The most common way to cook chicken in the oven is to first stuff it with garlic. Prepare a piece of meat weighing approximately a kilogram. In a bowl, mix a teaspoon of dried thyme and basil, black pepper and sweet paprika. Crumble two laurel leaves into it and add salt according to our taste. In principle, the given composition of spices is not an inviolable dogma. You can change the herbs and seasonings as you wish. Now cut four or six cloves of garlic into thin slices. Roll them in the spice mixture. Using the sharp tip of a knife, make a small puncture in the meat and insert a piece of garlic into the hole. So we stuff the whole undercut. Rub the remaining spices into the sides of the meat. Transfer the undercuts into a tightly sealed container and place in the refrigerator. The next day, wrap and bake for half an hour. After that, we remove and cook for the same amount of time.
Underscore in the sleeve
Wash a piece of meat, scrape it and cut through the flesh to the skin. It should look like an open book with pages. This way the spices will soak the meat even better. You can use the same mixture of peppers and herbs as in previous recipes. Podcherevok grated with honey and mustard is very tasty (take both ingredients in equal proportions). Don't forget about garlic. It highlights and complements the taste of lard well. We leave the piece of meat in the refrigerator overnight, placing it in a cooking sleeve so that the spicy aroma does not evaporate. Preheat the oven to 200 C. Place the meat in the sleeve on a baking sheet. If you want to bake the undercut in the oven for half an hour, then after half an hour the sleeve should be torn and the meat should be allowed to brown. Cool in the switched off oven and transfer to the refrigerator. This method of cutting meat in the shape of a “book” is convenient for subsequent cutting of the finished product.
Cut the meat (about seven hundred grams) into large flat slices. Lay the pork out on the table to give it a rectangle shape. Sprinkle with finely chopped garlic, your favorite spices and herbs, and salt on top. Roll it up. To prevent the meat from losing its shape, we fasten it with a strong thread. We also rub the sides of the roll with the remaining spices. Set aside for an hour and a half to marinate. You can immediately put it in a baking sleeve - this way it will absorb more of the smells of aromatic herbs. To bake an underling in the oven, an hour and a half is enough. The temperature should be relatively low - 150 degrees. The sleeve will naturally prevent the meat juice from spilling out and protect the pork from drying out.
Aluminum sheets perform two functions when baked. They protect the meat from drying out and retain juice. As a result, the dish turns out more juicy. Foil allows you to bake other ingredients along with the meat - pieces of lard, cheese, herbs, mushrooms. But if an undercut stuffed with garlic can only be covered with an aluminum sheet, then in the case of more complex culinary experiments you need to do things differently. To bake the undercut in the oven, it is best to cut it into the shape of a “book”, placing other ingredients between the “pages”. Next, tear off a large piece of foil. We put an undercut on one edge of it. Cover with the other side of the sheet. We pinch the edges of the foil, like a dumpling, lifting the corners up. This is a guarantee that the juice will not leak out.
I won’t bore you with stories about the dangers of sausage and the benefits of natural products - everyone already knows this - but rather, I’ll tell you right away and show you how to cook undercuts in the oven. For those who are unfamiliar with this word, an explanation - undercuts or belly - is meat from the belly of a pig, usually fatty, but there are also pieces of meat with more meat than fat. Whatever the piece, it is impossible to spoil it; when baked, the fat remains inside and the meat turns out to be the most tender and juicy.
There are different recipes for preparing pork belly: it is baked, boiled, marinated in salt or spices, cooked in a slow cooker or in the oven in foil. It’s more convenient for me to bake the undercut in foil in the oven. Firstly, time is freed up - you don’t need to look after the meat, it will bake itself. Secondly, when baking, some of the fat will melt and you will get a tasty gravy; it can be used to make sauce or pour over potatoes, buckwheat, and rice. I already showed you how to cook , having previously marinated a piece of meat in spices with mustard and garlic. Today there will be another option - we will make a marinade for pork from onions with salt, bay leaves and spices. Onions perfectly soften meat fibers, the meat turns out very tender, it really melts in your mouth. Well, let's get started!
How to cook oven-baked underlings, ingredients:
- Onion – 5 large heads (450-500 g);
- garlic – head (4 cloves);
- piece of pork chop – 800 g;
- French grain mustard – 1-1.5 tbsp. l;
- black peppercorns – 1 tsp;
- ground black pepper – 1.5 tsp;
- bay leaf – 2 large leaves;
- salt - to taste (about 2 heaped teaspoons).
How to cook pork chops in the oven, recipe step by step
We will need a lot of onions for the marinade. Cut it into half rings, pour it into a bowl and add a teaspoon of fine salt. Salt will help extract more juice from the onion, and the juice, in turn, will help soften the meat; the spices will be easily absorbed during marinating.
Take a masher, mash and grind the onion with salt, the better we mash, the more juice you will get. Be careful! The smell of onions will be so strong that you will have to shed some tears. Use a protective mask or turn away.
Add a spoonful of grainy mustard, broken bay leaf, peppercorns (5-7 pieces), half a teaspoon of ground pepper to the onion pulp. Mix all this and cover with a lid.
Let's get down to underlining. Scrape the skin with a knife until it is clean, removing all soot and dirt. After cleaning, the skin will lighten, and the remaining bristles will also be removed. We rinse the piece of meat under water and wrap it in a cloth or paper towel. We crimp, open and leave to air dry. After about five minutes, rub with salt and black pepper, distribute grainy mustard (half a spoon) and grated garlic over the pork. Place in a bowl with onion marinade, cover on all sides and top with a layer of onion pulp. Cover and put in the refrigerator for 10-12 hours (overnight) or at least three to four hours.
Before baking the undercut in the oven, peel the onion pieces from it, leaving only peppercorns, mustard and absorbed ground pepper. Place the meat on a large piece of foil and close it tightly, sealing it on all sides. Preheat the oven to 200 degrees. Transfer the sealed pork to a baking sheet, pour 2 cm of water. When the temperature reaches 200 degrees, put the baking sheet in the oven, bake the undercut for 1 hour, finally reducing the heat to 180 degrees. After about half an hour, add water, otherwise the undercut in the foil may burn on the bottom.
After an hour, you can open the foil, but you need to do this carefully so as not to get burned by the hot steam and spill the delicious gravy. I did not open it, but instead moved the pan with the meat to the upper level and baked for another 10 minutes. A golden brown crust has formed on the underbelly.
Now the most difficult thing is to wait until the underling baked in the oven cools down to at least room temperature. It is very difficult to resist the temptation - the aromas are stunning, you just want to cut off a piece and try what happened! We still didn’t wait until the meat cooled down completely. We unwrapped the foil, cut a piece of aromatic pork into slices, and added the gravy to the mashed potatoes. Well, actually, you see the result in the photo. I hope that our tips on how to cook chicken in the oven will be useful to you, and that you will also get the most tender, juicy meat.
Podcherevok baked in the oven in foil, can be an excellent alternative to homemade sausage or baked meat or lard. Podcherevok turns out much juicier than just baked pork tenderloin, and not as fatty as a regular piece.
The taste of baked undercut is very similar to brisket. There are not so many recipes for baking undercherevka. Almost all of them involve stuffing the meat with garlic, brushing it with spices or just black pepper mixed with salt, and then baking it in the oven.
I want to offer you a delicious marinade that you definitely haven’t tried before. I suggest preparing it using spices, honey, soy sauce and lemon. This sweet and sour marinade with a distinct aroma can be used not only for marinating pork chops, brisket, pork, but also chicken, veal, and beef.
Now let’s move on to the recipe and see how to prepare an undercut baked in the oven in foil step by step with a photo.
Ingredients:
- Undercuts – 2 kg.,
- Black peppercorns – 5-8 pcs.,
- Spices: curry, turmeric, herbs de Provence, paprika, green dry adjika - 1 teaspoon each.
- Garlic – 3-4 cloves,
- Honey – 1 teaspoon,
- Lemon – 2 circles,
- Soy sauce – 4-5 tbsp. spoons,
- French mustard beans – 1 teaspoon.
Podcherevok baked in the oven in foil - recipe
First, let's prepare the marinade in which to bake. Pour spices into a bowl - turmeric, curry, paprika, dry green adjika, a mixture of Provençal herbs.
Squeeze the peeled garlic cloves through a press into a bowl of spices.
Add black peppercorns.
Add the required amount of French mustard grains to the marinade.
For aromatic notes and sweetness, add natural honey to the bowl with the rest of the marinade ingredients.
Cut two lemon rings into small cubes. Transfer to bowl with marinade.
Pour soy sauce over the marinade.
You can salt it lightly if you wish, although I find that salty soy sauce is sufficient. Stir the marinade. This is how thick and beautiful it should turn out.
Before marinating, it is recommended to wash freshly purchased undercuts and then dry them with napkins to remove excess moisture. The skin can be cut off or left. For example, I always leave it.
Using your hands or a pastry brush, whichever is more convenient for you, apply the resulting spice mixture to the entire surface of the undercut, except for the side on which it will lie.
Place the undercut into a tray or deep plate. Cover with a lid or cling film to prevent it from drying out and place in the refrigerator to marinate for 1-3 hours. It is better, of course, for it to stand and marinate as long as possible. To bake meat, preheat the oven to 180C. Cover a baking sheet with foil.
Place the undercuts on top and wrap it in foil. Bake for 40-50 minutes on the middle shelf of the oven. After this, unwrap the meat. Place it in the oven for another 10 minutes until the outside is dry and crusty.
I would like to draw your attention to the fact that the baking time for the undercut in foil in the oven is approximate and will depend on the size of the meat being baked and the characteristics of your oven.
Transfer the finished baked underling in spices and soy sauce to a plate. After cooling completely, it can be cut into thin slices and served. Like any other type of baked meat, it is served with hot sauces - horseradish, mustard, adjika. Enjoy your meal. I will be glad if this recipe for baked underling in the oven in foil you liked it and will find it useful.
Podcherevok baked in the oven in foil. Photo
Podcherevok is something between meat and lard, a piece of meat with streaks of lard or lard with fairly large streaks of meat - whatever you like best, consider it. The most important thing is that the underling baked in the oven in the sleeve is very tasty. A recipe with a photo will help you prepare it. I can’t say that this is a dietary dish, but you must admit, sometimes you really want to treat yourself to something delicious! And even more so in winter - our body needs more strength and calories to cope with frost. So be sure to prepare this undercut, you won’t regret it!
Ingredients:
- undercuts – 1 kg;
- garlic – 5-6 cloves;
- coarse salt – 2 tsp;
- black pepper – 0.5 tsp;
- paprika – 2 tsp.
Recipe with photos step by step:
Wash the undercuts and dry them with a paper towel.
We make cuts on the surface of the undercut and put cloves of garlic there.
Lubricate the undercuts on all sides with salt, pepper and paprika. 
To ensure that the undercut retains its shape when baked in the oven and is cut easily and beautifully, it is better to tie it with culinary thread or regular thick cotton thread.
Now we need a baking sleeve. It is very convenient to cook in the oven - this way I bake potatoes, chicken, and boiled pork. The juice does not leak out in the sleeve, but remains, evaporates, and permeates the meat - it turns out juicy and tasty. At the same time, everything in the sleeve turns brown as if you were cooking without it. We place the underlining in the sleeve, let out the air and fasten the ends of the sleeve well with special clips. That's all, you can send the undercuts to the oven, preheated to 220 degrees.
Half an hour after the start of baking, reduce the degrees in the oven to 170 and cook the undercuts for another 40-50 minutes. Then we take the sleeve out of the oven and cut it on top.
We take out the undercut, cool it a little and remove the thread from it. 
This baked podcherevok turns out delicious both hot and cold. But, to be honest, it is, of course, more convenient to cut it after it has cooled down. But hot undercherevok, together with buckwheat porridge or boiled potatoes or just pickles, is an excellent lunch or dinner.
It also makes very tasty sandwiches: take black bread, spread it with mustard or ketchup, place a slice of undercut, garnish with herbs to taste - and you're done!
It turns out just as satisfying and tasty.
