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Pork ham

Author
Cookinero 17 Aug 2025
2290
Pork ham

There are many ways to cook baked meat. The classic recipe uses pork - the pork loin is soft and tasty. At home, pork loin is cooked in the oven (in a sleeve or in foil). It is important to choose fresh meat - it should have a pinkish tint, a smooth and elastic structure. To make the pork loin more juicy, prepare a simple marinade based on soy sauce, olive oil, ginger and garlic.

How to cook Pork ham

Step 1

Pork ham

Marinate the meat. Combine olive oil and soy sauce in a separate container. Add chopped onion, crushed garlic, sugar and ginger. Marinate the piece of meat in the resulting marinade. Put the meat in the refrigerator for 4-8 hours.

Step 2

Pork ham

Bake the pork. Place the marinated meat on foil, close tightly, and place in a heat-resistant baking dish. Bake in an oven preheated to 200 degrees for 40 minutes. Then open the foil, sprinkle the meat with sesame seeds, wrap again, and place in the oven for 30 minutes.

Pork ham - FAQ About Ingredients, Baking Time and Storage

Yes, you can use tamari for a gluten-free option, coconut aminos for a soy-free alternative, or Worcestershire sauce for a different flavor profile.
Leftover pork ham can be stored in an airtight container in the refrigerator for 3–4 days.
For a vegetarian version, try marinating and baking thick slices of tofu or tempeh using the same marinade and cooking method, adjusting the time as needed.
Serve with roasted vegetables, mashed potatoes, or a fresh green salad for a balanced meal.
Yes, wrap the cooled pork tightly in foil or plastic and freeze for up to 2 months. Thaw in the fridge before reheating.
Reheat slices in a covered dish with a splash of water or broth at 300°F (150°C) until warmed through.
Pork shoulder or pork loin are ideal cuts for this recipe due to their tenderness and flavor when marinated and slow-cooked.
Yes, you can reduce or omit the sugar, or use a natural sweetener like honey or maple syrup for a different taste.
For quicker marinating, pierce the meat with a fork to allow the marinade to penetrate faster, and leave it at room temperature for 1–2 hours.

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