Baked Pork in a Sleeve

by Editorial Staff

I suggest a recipe for a delicious baked pork in the sleeve. Thanks to the marinade, the meat is tender, juicy and aromatic. Homemade boiled pork can be a great substitute for store-bought sausage.

Summary

Cook Time	3 hours 10 mins
Total Time	3 hours 10 mins
Course	Baking
Servings (Default: 6)

Ingredients

Pork (neck or tenderloin) – 800 g
Soy sauce – 4 tablespoons
Garlic – 4-5 cloves
Allspice peas – 7-8 pcs.
Pork seasoning – 3 tablespoons

Instructions

Cut the garlic into pieces. We make punctures in the meat with a knife and put a pea of allspice and a piece of garlic in each hole.
Sprinkle the pork stuffed with garlic and pepper on all sides with pork seasoning and rub in the spices well (do not add salt).
Place the meat in a suitable container and add the soy sauce. Leave the pork to marinate for 2 hours, periodically turning the meat over.
Preparing the baking sleeve. To do this, we cut off a strip of such a size from it so that the meat can be placed there, and remained free by 15-20 cm on both sides. We send the marinated meat into the sleeve so that the sleeve seam is on top. Pour the remnants of the marinade there and fix the sleeve on both sides with clips. Put the pork in the sleeve in a frying pan or in a mold and send it to the oven. We bake the pork in a sleeve at a temperature of 200 degrees for about 1 hour (when piercing the baked pork, clear juice should flow out).
The pork baked in the sleeve is ready.

Enjoy your meal!

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.