Neck recipe in the oven. Pork neck whole piece recipes

Good day, my inquisitive readers. What do you think is the most important thing when cooking meat? This marinade works wonders. Properly prepared pork marinade for roasting in the oven can even tough meat turn into soft. Today's article is dedicated to him.

Try to use fresh meat for roasting. What was frozen and then thawed, in its own way palatability slightly inferior to fresh. Choose with a small fat layer. Only then will it come out juicy and tender. If you take lean meat, it may turn out to be dryish.

You can bake pork in foil or in a heat-resistant container. In the second option, it is prepared along with the marinade. It reminds me more. It turns out very tasty and tender.

Delicious recipes

You can also marinate pork in wine, beer, soy sauce and even vodka. Especially delicious in beer. pork knuckle. I advise. My husband was delighted with this dish 🙂

In general, there are many options. Today I will tell you about 7 of them. I am sure that you will certainly find the recipe that you most like.

And if you go to nature, be sure to advance. So you get amazingly tender meat.

Neck with mustard in foil

You will need to prepare:

• 750 g neck;
• 6-7 garlic cloves;
• salt + pepper;
• 3-4 tbsp mustard seeds.

Cut garlic cloves into several pieces. We make cuts in the pork and insert a garlic plate into each of them. Next, rub the meat with a mixture of salt and pepper. After we grease the pork with mustard and set aside for 20-25 minutes.

We heat the oven to 180-185 degrees. We wrap the pork in foil and place it on a baking dish, and then send it to the oven. Cooking this yummy should be within 75-80 minutes.

Piece in foil

The recipe for this delicacy is as follows:

• a kilo of pork pulp;
• 3 tbsp mustard seeds;
• 2 tbsp vegetable oils;
• 6 garlic cloves;
• salt + pepper.

We will prepare the marinade from:

• 6 pcs. allspice;
• 12-14 black peppercorns;
• 2 liters of water;
• 5-6 tbsp salt;
• 3 leaves of lavrushka;
• 1 tbsp provencal herbs.

We cook the brine - we send allspice and black pepper into the water, spices, lavrushka and salt. Bring this mixture to a boil. Then reduce the heat to low and simmer for a couple of minutes. Next, the marinade should be cooled.

We send the meat to the pan and pour the brine. After we cover the dish with a lid and send it to the refrigerator. Perhaps the only significant drawback of this dish is that the pork must marinate for a long time. In brine, the meat must be kept for 2-3 days.

Crushed garlic with a garlic press is mixed with mustard and oil. Slightly add and pepper this mixture. They take the pork out of the brine and cover it with garlic-mustard mass. Place the meat in foil and lay it on a baking dish. The oven is heated to 180-190 degrees and pork is sent there for 80-100 minutes.

Then the meat is taken out of the oven and the foil is carefully unfolded. The main thing is not to get burned. After that, you need to give time for the pork to cool down when room temperature. And only then you can cut this delicacy and sharpen it. You will have to look at the appetizing piece of meat lying on the table for another hour like a boa constrictor at a rabbit 🙂

Loin with potatoes in the sleeve

This exquisite cooking masterpiece will become a real decoration of the feast. For a kilo loin you will need:

• a couple of lemons;
• 8-10 potatoes;
• 130-140 ml of olive oil;
• 5-6 garlic cloves;
• 4 sprigs of rosemary;
• a pinch of saffron;
• salt + 1 tbsp. black peppercorns.

Citrus fruits are cut into large slices. Add rosemary to them, and knead everything well with your hands. Then this mixture is enriched with chopped garlic, saffron + oil. We add and pepper the composition, and then mix everything.

On the fat of the loin we make shallow cuts-mesh. After that, the pork should be placed in brine. Marinate the meat for at least 6 hours. Moreover, every 60 minutes it must be turned over.

Next, the pickled loin is transferred to the sleeve. By the way, if you are not enthusiastic about lemon bitterness, everything is fixable. In this case, I advise you not to add citrus slices to the meat. Yes, and do not pour out the marinade - it will still come in handy.

Next, we heat the oven to 195-200 degrees. We send the sleeve with the loin into the mold and place it in the oven. I recommend baking for about 40 minutes. After that, the sleeve must be cut and the temperature in the furnace increased. The meat must be allowed to brown.

Place thoroughly washed potatoes (unpeeled) in a bag. Place in a bowl and boil for 4-5 minutes. During this time, the potatoes will reach half-cookedness.

After it, we cut it into slices and send it to the sleeve. Then fill the potatoes with marinade (the one from the meat). And we send the package to the oven, heated to 180 degrees. When it is ready, cut the bag, increase the temperature and let the potatoes brown.

The loin is very juicy and tender, and the potatoes are fragrant. And together they create awesome delicious duet. Interesting recipes cooking potatoes in the microwave.

Mustard Pickle for Carb

For 1.5 kilos of carbonate, you need to take:

• 1 tbsp (without a slide) wheat flour;
• a pinch of dry savory;
• 1 tbsp store mustard;
• ¼ tsp dried garlic;
• a pinch of ground coriander;
• ¼ tsp ground black pepper;
• a pinch of rosemary;
• 1.5 tsp salt;
• 1 tbsp vegetable oils;
• 1 tsp chopped sweet paprika.

Pepper, coriander, flour and powdered rosemary are mixed. Add savory, paprika, garlic, oil and mustard. Add salt to the mixture and mix everything well. If the mass seems thick to you, you can slightly dilute it with water. The mixture should be of a pasty consistency.

The washed carbonate is dried with a paper towel. And grease the meat with spicy gruel. And then send it for 4 hours in the refrigerator.

With beer and mustard

The recipe for this dish is:

• 1.7 kg of ham with skin;
• salt + pepper;
• half a liter of light beer;
• 1 tsp spicy mustard;
• clove of garlic;
• 1 tbsp chopped thyme + the same amount of chopped rosemary (and 2 more sprigs of rosemary);
• 2 tbsp vegetable oil.

The ham is washed and cuts in the form of rhombuses are made on its skin. Next, the meat is lubricated with a mixture - butter + mustard + garlic clove chopped with the help of a spadefoot. Pepper, salt and sprinkle with thyme and rosemary. Then the dishes in which you marinate should be covered with a lid or tightened with cling film. We send the pork to the refrigerator for 3-5 hours.

In the oven heated to 230 degrees, place the baking dish. We shift the marinated ham here in advance and pour it with a glass of beer. It is necessary to extinguish at the initial thermal conditions for about 15 minutes. Then, reducing the temperature to 170 degrees, we continue to cook for another 70 minutes. From time to time look into the oven - water the ham with beer sauce.

When the liquid has evaporated, pour in the remaining beer. If suddenly the pork starts to burn on top, cover the form with foil and continue to bake the meat. Garnish the pork with rosemary sprigs before serving. Serve beer sauce in a gravy boat.

In the sleeve with potatoes

Have to take:

• 300 g pork;
• 400 g potatoes;
• 1 large onion;
• 1 sweet bell pepper;
• ½ lemon;
• 50 ml soy sauce;
• 3 cloves of garlic;
• 1 large tomato;
• some fresh dill;
• 1 tsp oregano;
• pepper + salt.

Cut the pork into large pieces. Add chopped onion, sweet bell pepper and chopped garlic cloves to the bowl with meat. Cut the fragrant dill there. It remains to add the juice of half a lemon and soy sauce. Flavor oregano and fresh ground pepper. Mix everything well. Leave to marinate for 30 minutes.

Cut potatoes into pieces. Put it in a bag, lightly salt, sprinkle with pepper and oregano. Mix carefully in the bag. Put the marinated meat on top of the potatoes. Add 1 tomato to this. Tie up the package. Do not forget to make a few holes in the sleeve with a needle. Bake for 75 minutes at a temperature of 180-190C.

Here is the video recipe

In mustard and soy sauce

This option of marinating meat is perfect for baking or.

Ingredients that will be needed:

• 0.5 kilo of pulp;
• 1 tbsp mustard;
• 1 tsp chopped paprika;
• sesame seeds;
• 250 ml soy sauce;
• 5 garlic cloves;
• salt + pepper.

Mix garlic crushed into gruel with mustard, soy sauce and paprika. We cut the pork into portions and fill it with fragrant brine. Then we leave it in the refrigerator for 4 hours - let it marinate well.

Then transfer the pork to a baking dish. And sprinkle the meat on top with sesame seeds. We send the form to the oven heated to 200 degrees. You need to cook pork for 40 minutes, periodically turning the pieces. Well, the aroma will spread - it's hard to resist 🙂

I am sure that now you can cook delicious baked pork. Unsubscribe, my friends, which of the proposed options you liked more. Or maybe you have your delicious recipe? Then share it. And don't forget. And that's all I have for today: bye-bye.

Pork neck baked in the oven in foil.

Pork neck baked in the oven in foil - hearty and tasty second a dish that can be easily cooked at home even in the simplest oven. This meat dish perfect for both home dinner, and to the festive table. The meat is eaten cold with mustard, horseradish or other sauce that harmonizes with meat products. The cooking process is simple and final result depends on the spices used to marinate the neck. Rosemary, coriander, basil, marjoram, ginger, paprika are ideal for pig meat, different types peppers. You can add meat taste with mustard, soy sauce, sour cranberries, cherries and currants. Perhaps the most main secret V proper cooking meat - salt should be added after the meat has marinated. That is, before the process of frying or baking.

In order to cook pork neck in the oven in foil, you will need:

• Pork neck 1 kg
• Carrot 180 g
• Purple onion 200 g
• Garlic 5 cloves
• Salt to taste
• Black pepper freshly ground to taste
• Ground coriander to taste
• Rosemary 2 sprigs.

1. Place the pork neck in a colander and rinse thoroughly in running water. Peel the skin with a knife and rinse again. Pat dry with paper towels or regular paper towels.

2. Take a large rock salt and rub the meat on all sides. Sprinkle with freshly ground black pepper and coriander. Black pepper and coriander are best used in seeds, and before use, grind in a coffee grinder, grinder or a special spice mortar.

3. Peel the garlic cloves. Grate or mince with a garlic press. Gently rub the neck with garlic on all sides.

4. Peel the purple onion, cut into half rings. Take foil. Place it in a suitable sized baking dish. Lay onion half rings in the center of the foil.

5. Lay the pork neck on onion pillow. When baking, the onion will release juice and the meat will, as it were, be stewed in onion sauce. Peel and wash carrots. Cut into rings, not thin. Lay on your neck. Lightly season the top of the vegetables with pepper. Add sprigs of rosemary.

6. Wrap the pork neck in several layers of foil so that the resulting liquid does not leak out. Lay on a baking sheet. Preheat the oven to 190-200 degrees. Send the neck to the oven for 60-80 minutes, depending on the power of your oven.

7. Remove the baking sheet from the oven and let cool completely without unwrapping the foil. You can check for readiness by piercing the meat (through the foil) with a long knife. If the meat is pierced freely and the knife is easy to get, the pork neck is ready. Once completely cool, remove the foil and onion.

8. Pork neck baked in the oven in foil comes out very tender, juicy and fragrant. Cut the meat into slices and serve with simple side dishes from vegetables, potatoes or cereals. You can decorate the dish with baked carrots and fresh herbs. Bon appetit!

This is a very simple recipe for a neck in the oven in foil, which is perfect even for children. If desired, it can be diversified with spicy tomato marinade or topped with vegetables. Such meat can be served not only as a main course, but also as an appetizer. Try it, I recommend...

INGREDIENTS

• Pork neck - 1 kg;
• Pepper - 1 pinch;
• Garlic - 5-10 cloves;
• Spices - 1 pinch (to taste);
• Salt - 1 pinch.

COOKING

• Let's prepare the meat. Wash the pork, dry it and put it on a sheet of foil.
• Remove excess film or large pieces fat as desired. Since the neck is rather fatty meat, we will not add vegetable oil during cooking. The set of spices for cooking this dish is minimal in order to preserve the true taste of the meat.
• Salt and pepper the dried neck on all sides.
• With a sharp knife make small holes all over the piece.
• Garlic can be considered the main and integral ingredient. Thanks to him, the meat turns out amazingly flavorful. Peel the garlic and cut into 4-6 pieces each clove.
• Insert the garlic cloves into the previously cut holes in the meat. Classic recipe necks in the oven in foil can also be supplemented with your favorite spices for meat. You can use paprika hot peppers, dried herbs or ready-made kits.
• Now we carefully wrap the foil so as not to release excess juice and send the meat to a well-heated oven (no more than 190 * C).
• After 1.5-2 hours, depending on the size of the piece of meat, carefully unfold the foil. We leave the neck to bake for another 15-20 minutes at a temperature of about 210-220 * C. Thus, the meat will be juicy inside, and a golden crust will turn out on top.

In the oven. This part of the pork is soft and very juicy. It does not need to marinate for a long time. The dish will turn out tasty and satisfying. We offer several recipes.

neck with potatoes and garlic

To cook meat according to this recipe, you will need:

• potatoes - 700-800 grams;
• a couple of spoons of adjika;
• sunflower oil;
• garlic, pepper and salt.

Cooking technology

Before baking, you need to prepare the meat. Rinse and dry it. Then make several punctures with a sharp knife and put peeled and chopped garlic into each of them. After that, salt the piece, sprinkle with pepper and spread with adjika and sunflower oil. Put to marinate. The neck is soft meat, so an hour will be enough. Prepare a baking sheet. Lubricate it with oil, lay out the meat. To bake a pork neck, it is recommended to set the temperature in the oven to about 180 degrees and set the timer for 1.5-2 hours. After half the time has passed, put the potatoes in a baking sheet. It should be washed in advance and cut into large pieces. Season it with salt, brush with oil and wrap the meat around. Put the baked neck on a dish with potatoes. Sprinkle with herbs.

Recipe: pork neck baked in foil

A simple roast recipe will require the following ingredients:

• a piece of pork neck weighing about 800 grams;
• a head of garlic;
• ground pepper and salt

Cooking technology

How to bake a pork neck in the oven? This is the easiest recipe that will require minimum quantity efforts, but everyone will be satisfied with the result. Pass the garlic through a press. Wash and dry the meat. Rub the piece well with salt, pepper and garlic. You can make several punctures and lay the salt-garlic mixture in them. Cover the meat with foil and leave to marinate for an hour or two. Tear off a large piece of foil and wrap the pork in it so that there are no holes anywhere for the juice to leak out. need at a temperature of 210 degrees for an hour. After the time is up, unfold the foil and put the neck in the oven for another half an hour. The meat will brown and acquire a beautiful crust. Check the readiness of pork - pierce a piece with a knife. Juice should be light. You can serve the neck with vegetables or potatoes.

Recipe: Pork Neck in Sleeve

You will need:

• a piece of pork neck weighing about 700 grams;
• garlic - a few cloves;
• two tablespoons of mustard;
• salt and seasonings for meat.

Cooking technology

Rinse the meat, dry a little. Cut the garlic into thin slices and stuff a piece with them. IN boiled water dissolve the salt. Draw liquid into the syringe, inject the brine into different parts of the piece. This will dry it out evenly. Rub the neck with spices, pepper and mustard. Marinate the meat for several hours. To make it especially fragrant, you can leave pork for the whole night. Then lay out the piece in Pin the edges. Put the meat to bake in the oven at a temperature of 220 degrees for half an hour. Then reduce the heat to 180 and hold the neck for another 30 minutes. To form a beautiful crust, the sleeve must be torn off and the pork baked for another 10-15 minutes. After that, you can serve the dish.

Pork is undeniably the most popular type of meat. Due to its fat content and softness, pork dishes always turn out juicy and tender. Pig meat is most often cooked in our kitchens, whether it is a regular ordinary lunch or dinner, or festive feast Pork is almost always on the menu.

Pork dishes baked in the oven look best in taste and appetizing, and the most suitable meat for this is pork neck. What to cook from pork neck, how to bake deliciously pork tenderloin read on.

How delicious to bake PORK NECK?

PORK NECK - festive dishes

Baked pork is always associated with home holidays. Ah, this aroma of juicy baked meat with a delicious crust, stuffed with garlic, how wonderfully it spreads throughout the house and lures guests! Especially if you have a good piece of pork languishing in the oven, and even better a pork neck. Just fabulous food!

There are many recipes for cooking pork neck. But there is one inapplicable rule in the preparation of this meat - it is always cooked in a whole piece. So the dish comes out much juicier and all the meat is soaked delicious juices and aromas.

In the whole piece of pork neck there are no veins and quite a lot of thin layers of fat, which makes the meat so juicy during cooking. Therefore, when buying a pork neck for cooking at home, pay attention to the presence of these streaks of fat.

A quality pork neck looks like this:

• The meat of a young pig has a white or white-pink color of sebaceous streaks. Whereas the yellow color of the fat indicates that the pig is most likely already at a rather advanced age. Such meat will not turn out tender, even with a very long pickling.
• If the meat has a strong smell of animal or urine, then most likely you are offered a piece from the carcass of an uncastrated male. Avoid such purchases, a heavy "aroma" cannot be beaten off by any spices and seasonings.
• Imported meat is often treated with chemicals, it does not have any flavors, but it also has no taste.
• Be especially careful when buying frozen meat. Freeze dates are often faked, and after thawing, you may expect an unpleasant surprise in the form of a long-spoiled product.
• For holiday table try to buy fresh chilled meat, pale pink in color and with a pleasant smell. Be sure to ask the date of slaughter of the animal and do not hesitate to ask about certificates from the veterinary clinic.

We figured out the purchase of the neck, now let's proceed to the most important thing - the process of preparing the pork neck.

Ingredients:

• 1 kg pork neck
• 3 tooth garlic
• 2 tsp prepared table mustard
• 1 tsp salt
• 1 tsp water
• pepper
• spices for pork

Cooking method:

1. Cut the garlic into slices.
2. Wash the neck and dry with a towel. With a sharp knife, make holes in the meat and stuff it with garlic slices.
3. Salt dissolve in warm water draw the solution into a syringe and use a needle to inject saline solution in different parts of the meat.
4. Mix ground black pepper, pork spices and mustard. Rub the neck with the spice mixture.
5. Wrap a piece of meat in a baking sleeve, tie it around the edges, and put it in the refrigerator to marinate for 12 hours.
6. Preheat oven to 220 degrees. Put the sleeve with the neck on a baking sheet and place in the oven for 30 minutes.
7. Then reduce the heat to 180 degrees, and cut at the sleeve upper part. Bake for another 30-40 minutes until the meat is done.
8. Remove the finished neck from the oven and cover with a deep bowl or other utensils. The meat should rest for about 10-15 minutes.
9. Remove the neck from the sleeve, cut into portioned pieces and bring to the table.

Pork neck baked in foil

Ingredients:

• pork neck
• 3-4 teeth garlic
• pepper

Cooking method:

1. Pass the garlic through a press or grate on a fine grater. Mix garlic with salt and ground pepper.
2. Wash the neck, pat dry with a towel and rub with garlic mixture.
3. Wrap meat in cling film and leave at room temperature for 3 hours.
4. Remove the pickled neck from the film and wrap it in foil so that you get a tight bundle without holes.
5. Preheat the oven to 200 degrees, put the neck on a baking sheet and bake for an hour.
6. Then remove the neck from the foil and brown until a delicious crust.
7. The neck prepared in this way is good both as a hot dish and as cold appetizer, in the form of sandwiches.

Pork neck with potatoes

Ingredients:

• pork neck
• 1 kg potatoes, small ones are better
• 200 gr. butter
• dill greens
• 5 tooth garlic
• pepper

Cooking method:

1. Pass the garlic through a press.
2. Dill cut as small as possible. Mix garlic with dill and softened butter.
3. Wash the neck, dry it and make incisions-pockets 1.5-2 cm deep. The distance between the pockets is no more than 3-4 cm.
4. Rub the neck with salt and pepper, including all pockets. In each cut-pocket put spicy butter.
5. Peel potatoes and cut in half.
6. Put the meat in a baking sleeve, put potatoes around it and tie the edges of the sleeve.
7. Preheat oven to 180 degrees. Put the meat with potatoes on a baking sheet and put in hot oven for an hour.
8. Then cut the sleeve on top and bake the meat until tender. Put the finished neck on a dish, garnish with baked potatoes and fresh herbs.

Roasted pork and pork neck dishes in particular are often referred to as masculine dishes. Why? Men certainly know a lot about a good, fatty piece of meat, and cooking pork in the oven is easy.

They just put a baking sheet with meat in the oven and forgot about it for an hour. You can safely go about your business, Until the wonderful aroma of meat will call everyone to the table.

Try our pork neck recipes above and share yours in the comments.

And finally look video recipe.

How to make Pork Neck Roll

Cook with pleasure and be healthy!

Always your Alena Tereshina.