Pork dishes are always hearty and tasty. Most often, housewives cook pork neck baked in the oven. There are quite a few options for its preparation and serving. To meat whole piece it turned out juicy and soft, it must first be correctly selected and prepared for further processing. Pork before baking can be marinated in aromatic mixtures or stuffed with various ingredients.
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Pork in foil with garlic
This recipe can be made fragrant ham in foil. Meat can be served hot or chilled. In the latter case, you get an option for sandwiches and various snacks.
Ingredients:
- pork neck - 1.5 kg;
- garlic - 1 head;
- honey, barbecue sauce, salt - 2 tsp each;
- paprika, Dijon mustard - 1 tsp each.
Cooking:
- 6. Pork is cooked for 1 hour at 180 degrees. To check the meat for readiness, you need to pierce it with a skewer - transparent juice should stand out.
When serving, the meat can be cut into pieces for convenience. In addition to garlic, you can add onions or use any marinade you like.
Juicy meat in the sleeve
That's why step by step recipe you get tender pork. The sleeve keeps the meat juices inside, preventing the pork from drying out. At the same time, the aroma of any marinade is also preserved inside, and the taste permeates all the meat.
Ingredients:
- neck - 1.5 kg;
- garlic - 5 cloves;
- Provence herbs, ground coriander, salt - 3 tsp each. ;
- Bay leaf- 2 pcs.
Cooking:
- 1. The meat is washed and rubbed with some of the dry ingredients. Provencal herbs with coriander will give extra flavor when baked.
- 2. Garlic is peeled, cut into pieces and inserted into the meat with sharp edges. If desired, the amount of garlic can be increased.
- 3. A piece is tied with a thread in the form of a grid. Lay the workpiece in the sleeve for baking. The ends are tied. Several cuts are made at the top so that steam can escape from the sleeve.
- 4. Cook in a preheated oven. The recommended temperature is 180 degrees. On average, the meat will be ready in an hour, but due to the characteristics of the oven and the size of the piece, it may take longer.
Before serving, you need to open the sleeve and let the meat stand in the oven for another 10 minutes, so that the top has time to brown.
With cheese and mushrooms
Pork with mushrooms and cheese - beautiful and tasty holiday dish. From mushrooms, it is recommended to take champignons available at any time of the year.
Ingredients:
- neck - 1 kg;
- mushrooms - 500 g;
- cheese - 300 g;
- tomatoes - 2 pcs.;
- salt, pepper, spices.
Cooking:
- 1. First, a piece of meat is washed, cuts are made in it.
- 2. Mushrooms are washed, cut into slices, tomatoes - in circles, cheese is rubbed on a large grater.
- 3. Pieces of mushrooms and tomatoes are inserted into the cuts made, salt and pepper. Bake for about an hour in the oven, then generously sprinkle with grated cheese and cook for another 10 minutes.
The dish is served hot.
With wild garlic
Pork is more spicy when cooked with wild garlic. You can just stuff a prepared piece of meat with it, but it will be more interesting to cook a roll.
Ingredients:
- pork neck - 1 kg;
- wild garlic - 300 g;
- onion - 1 pc. ;
- pepper, salt - to taste.
Cooking:
- 4. Meat is prepared in the usual way. Cut in a spiral so that the piece unfolds, becoming flat. Lightly repulsed.
- 5. The wild garlic is crushed by cutting with a sharp knife, the onion is cleaned, finely chopped and mixed with wild garlic.
- 6. A layer of meat is salted and peppered. Pork can be seasoned dried garlic or coriander. Spread green stuffing and roll up.
- 7. Bake for about an hour in the oven, preheated to 180 degrees.
With potatoes, tomatoes and onions
You can cook the dish right away with a side dish, which will be potatoes and tomatoes. Pork goes well with potatoes in any form.
Ingredients:
- neck - 1 kg;
- potatoes - 500 g;
- tomatoes - 5 pcs. ;
- onion - 2 pcs. ;
- greens, oil, salt - to taste.
Cooking:
- 1. First, a piece of pork is prepared: washed and rubbed with spices to taste. You can use any marinade.
- 2. The meat is laid out in the center of the form, smeared with oil.
- 3. The potatoes are peeled, the small ones are left whole, the large ones are cut into several parts. Spread around the meat.
- 4. The tomatoes are washed, cut into slices and placed on top of the potatoes - so the vegetable does not dry out in the oven. Spread the onion, cut into rings. If desired, you can put slices of cheese on top or add mushrooms to the dish.
- 5. Cook for about an hour in a preheated oven. From time to time you need to water the contents of the form with the juice that stands out.
You can use cherry tomatoes instead of regular tomatoes.
Festive meatloaf with prunes
It is not necessary to bake pork in a whole piece - serving in the form of a roll would be more appropriate for the holiday. In this case, the filling can be any, at the discretion of the hostess. IN this case he prepares with bell pepper, garlic and prunes.
Ingredients:
- pork neck - 2 kg;
- sweet pepper - 1 pc.;
- garlic - 1 head;
- prunes - 5 pcs.;
- mayonnaise, mustard, pomegranate juice - 2 tbsp. l. ;
- grain mustard- 1 tsp;
- bay leaf, pepper, salt - to taste.
Cooking:
- 1. Peel the garlic, cut into small pieces. Peppers are cleaned of seeds and partitions, cut enough small cubes.
- 2. The meat is washed, cut in a spiral so that the piece unfolds, becoming flat. Both sides are lubricated pomegranate juice. Pepper and salt on both sides.
- 3. The meat is rolled back into a roll, wrapped cling film and leave in the refrigerator for an hour.
- 4. Mustard is mixed with mayonnaise, a few chopped bay leaves are added. The inside of the marinated meat is smeared with the resulting sauce. Peppers and garlic are evenly distributed on top, chopped prunes are added and tightly rolled up again.
- 5. Additionally smeared with sauce and on top. Wrapped in several layers of foil and cooked on a baking sheet at 180 degrees. It will take approximately two hours to cook.
- 6. At the end, unfold the foil and leave the dish in the oven for another 10 minutes to brown.
The festive roll is served to the table, cut into pieces of about 2 centimeters.
How to choose the right meat?
Pork neck is an oblong piece of meat. It lacks bones, but contains fatty layers in a small amount. It is these layers that speak about the freshness of meat - they should be pinkish or white.
When choosing meat, you need to be guided by other rules:
- the color of young pork is pink;
- you need to press on the surface with your finger - the meat should be elastic and quickly return to shape;
- when buying on the market, you need to require a veterinary opinion.
marinade recipes
You need to marinate the meat in a ceramic, enamel or glass container, aluminum dishes will not work.
Traditional and simple recipes described in the table:
Marinade name Recipe Onion Onions (arbitrary amount) are peeled, passed through a meat grinder and mixed with salt. Add garlic and herbs to taste, rub the pork neck with a mass. Keep overnight in the refrigerator
Mustard 3 art. l. sour cream mixed with 2 tbsp. l. mustard. Add chopped garlic to taste. Marinate 12 hours
Wine Wine can be anything, but dry red is considered a classic. On average, 4 onions, 500 ml of wine, pepper and salt are taken per kilogram of meat. Pickled meat is kept in the cold for 5 hours beer Pork is rubbed with salt and pepper, poured with any beer so that the drink completely covers the meat. Keep cold for 2-3 hours soy The meat is treated with your favorite spices and poured soy sauce mixed with water in equal proportions. A few hours are enough Honey 3 art. l. mustard is mixed with the same amount of honey, spices are added to taste. Lubricate the meat and clean in the cold all night Cranberry Fresh cranberries are sorted, mashed to a state of puree and smeared with a mixture of meat. Spices are added to taste. For lovers of sweet marinades, we can recommend adding a couple of tablespoons of melted honey to the cranberry puree. You can leave the pork in the marinade all night - so the meat will turn out tender The consistency of the marinade can be made thicker or thinner as desired. If you plan to bake the dish with a whole piece in the sleeve, then the meat is marinated in it, in other cases, use a pan or bag (if the marinade is not liquid).
What can be stuffed with meat?
There is not always time to marinate the meat. It turns out no less tasty if you stuff it with auxiliary products. by the most in a simple way will use garlic.
Before cooking, the pork is washed, dried on a paper towel, a saline solution is injected with a syringe in different places. They try to avoid through holes - when baking, liquid comes out through them, and the meat will turn out to be dryish.
Next, they take a sharp knife and make cuts of 1.5 cm, where garlic cloves are inserted, cut into slices. You can also fill the cuts with prunes, mushrooms, nuts, or cheese slices. As a filling, you can use different vegetables cut into small pieces. After that, the prepared meat is left for half an hour.
Sometimes it is necessary to fasten the cuts so that the filling does not fall out during cooking. To do this, take the thread and wrap the pork neck in several layers.
If a piece of meat is caught without a thin layer of light fat, it can be tied separately. When heated, it will soak the pork, forming an appetizing golden brown. If there are traces of blood on the surface, be sure to thoroughly rinse the meat.
Usually the pork neck is cooked at 180 degrees, preheating the oven. But you can set the temperature to 220 degrees. Average duration cooking is an hour and a half. It all depends on the weight of the piece, the method of preparation and the characteristics of the oven.
After baking, you need to let the dish brew for half an hour, otherwise the resulting juices will not be absorbed, and the meat will not be juicy.
The most popular meat, almost half of humanity, is pork. Pork dishes are soft, juicy, very tender and also satisfying. One of the most popular recipes for cooking pork is the neck, baked in the oven with a whole piece. There are many ways to give meat a special taste. pre-treatment whole neck.
Thanks to the ingredients from which marinades are prepared, meat baked in the oven acquires a special unique taste. For this most often used:
- salt;
- pepper;
- garlic;
- spices;
- fragrant herbs.
Pork "loves" oregano, thyme, basil, rosemary, thyme, various marinades.
Important to remember that marinating meat should be in glass, enamel or ceramic dishes. It is strictly forbidden to use aluminum utensils for these purposes.
Roast marinade recipes
We bring to your attention some traditional recipes:
Garlic makes meat taste spicy note when used honey marinade, meat and crust are a little darker than usual, this should not confuse the hostess.
The consistency of marinades can be liquid and thicker. The neck of the pig, for pickling with liquid marinade, is placed in a deep container, poured with marinade and covered with a lid. If the marinade is a sauce, then the meat is wiped with a mixture and placed in polyethylene, a press is placed on top. In the case of baking the neck as a whole piece in the culinary sleeve, it is placed in the oven immediately in the sleeve and marinated in it.
It is important to know how much salt is required per 1 kg pork meat. Marinades are of two types - not containing salt, they take 2 tsp, and salt-containing (for example, soy) - 1 tsp is needed here. salt.
How and with what you can stuff and stuff a pork neck
Not always, for various reasons, it is possible to make a marinade and marinate. There are other ways to prepare the whole neck roast in the oven. The simplest and fast option- Stuff the meat with garlic.
Before cooking wash your neck well and be sure to dry it thoroughly with paper towels: otherwise you will not get a pink crisp. In order for the meat to be evenly salted, a saline solution is prepared, drawn into a syringe, injected into the neck in different places and at different levels. This must be done carefully so as not to pierce through. Through the through holes, when the neck is baked in the oven in a whole piece, liquid will come out, and the boiled pork will turn out dry.
Doing saline solution into meat - a long-standing focus of housewives With a sharp knife, cuts up to 1.5 cm deep are made along the entire meat piece and pieces of garlic are inserted there. It is advisable to cut the garlic cloves lengthwise into 2 - 3 plates. Garlic shares its aroma and juice with meat. The cuts can be filled with other ingredients: lard, wild garlic, carrots, prunes. Let stand for 30-40 minutes. If necessary, wrap a piece with a harsh thread to fasten the cuts.
A neck baked in the oven in a whole piece can be not only pickled but also stuffed. To do this, several parallel cuts are made along the entire meat piece with a sharp knife. As deep as possible, but not completely, so that the piece does not fall apart. In the resulting "slots" lay the filling. She is very diverse. Vegetables (carrots, eggplants, zucchini) are put here.
Likes pork prunes, raisins, dried apricots, various spices, herbs, nuts. Before laying the minced meat, the incisions are wiped mustard sauce or salt and pepper. After stuffing, the whole piece of pork is coated with thick sauce- marinade and wrapped with a harsh thread so that the piece of meat retains its shape.
Recipe for baked pork neck in the oven
Oven-baked pork neck meat is cooked at a temperature of 180º for 1 to 1.5 hours, depending on its weight. The neck is placed in a deep baking sheet or baking dish. The meat can be smeared with a thick marinade. If not, then broth or wine diluted with water is added. During cooking you need to periodically water the meat with liquid that stands out from it.
Recipe neck in the sleeve
To do this, the pork neck is treated with a cooked marinade and stuffed or larded is placed in a sleeve, which is fixed and tied up on both sides so that nothing flows out. The meat is placed on a baking sheet in the oven, heated to 180º, where it is baked for 60 minutes.
In this way, the meat is cooked as if in its own juice. To form a dark crispy crust on it, the sleeve is cut from the top and left open until the desired crust is formed. Remove from oven and let cool slightly, then cut into portions.
The readiness of the meat is checked with thin wooden sticks or a knife. Neck recipe baked in foil
It is advisable to marinate the pork neck for baking in foil. Often the neck is stuffed or stuffed with garlic.. Wrap tightly in foil. You can wrap it twice, the main thing is that there is no way for the resulting juice to flow out. Put in a baking dish and send to the oven, heated to 180º. Until the apartment smells of cooking boiled pork, you can forget about it.
In addition to garlic, you can use various spices Shortly before removing the meat from the oven, it must be freed from the top of the foil and left for a few minutes until a crust forms, pouring over the released juice.
Pork neck recipe with potatoes
Meat baked in the oven with potatoes is cooked immediately with potatoes, which will serve good side dish. This requires 1 kg of meat, 1.5 kg of potatoes (preferably young or small), 200 g butter, 5 - 6 cloves of garlic, a bunch of dill, salt, pepper to taste.
Finely chopped dill and garlic squeezed through the garlic are added to the melted butter. All mix and get delicious spicy oil. On a washed and dried neck, at a distance of 1.5 cm, cuts are made with a sharp knife 3-4 cm deep, treated with salt, pieces of butter are put into them and peppered on top.
Ready meal give a "rest" for 10 - 15 minutes, take it out of the sleeve. Potatoes are peeled and cut lengthwise into halves. The meat is placed in the sleeve, potatoes are laid along it, the edges of the sleeve are well fixed so that the resulting juice does not flow out. A sleeve with a pork neck and potatoes is placed in an oven heated to 180 º. Bake for about an hour.
With juice and potatoes, boiled pork is laid out in a deep dish. Besides, greens can be a good side dish for pork neck, various pickles, marinated and fresh vegetables.
Basic rules for baking the neck in the oven
In order for the boiled pork to turn out juicy and soft, first of all, you need to have a high-quality piece of meat covered with a thin, 1 cm, layer of light fat, if the neck is without fat, then it can be tied. The lard will melt and soak the meat, forming a crust. The neck is washed from blood and dried well with a paper towel. Do not make through holes.
Bake meat at a temperature of 180 to 220 º within 1-1.5 hours, depending on the weight. 10-15 minutes before removing the neck from the oven, it should be opened to form a crust. After baking, the neck is not touched for 20-30 minutes, so that the resulting juices are absorbed into the meat, and it becomes softer and juicier.
Baked neck can become signature dish any mistress Pork neck, baked in a whole piece in the oven, will decorate any table- from gala dinner before regular breakfast. It can be served as a hot dish with a side dish, as well as for ordinary sandwiches. In building perfect meat the recipes for cooking boiled pork listed in this article will help. Bon appetit!
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The neck is tender and the most tasty part pork. A thin layer of fat between the fibers gives juiciness to the meat.
This part of the carcass is baked, and also grilled, steaks or delicious barbecue are cooked.
Pork neck in the oven in foil - the basic principles of cooking
Pork neck in the oven in foil turns out juicy and incredibly tasty. This dish can pleasantly surprise guests. Preliminary preparation ingredients takes a little time. Then the pork is cooked for a couple of hours in the oven.
To cook the pork neck in the oven in foil, spices and spices are used. The dish will turn out juicy if you do not cut off all the fat from the meat. But you can be guided by your own preferences. Pork is baked in thick-walled heat-resistant dishes made of metal or ceramics. Marinade for meat is prepared in a container that does not oxidize.
Readiness of pork is easy to determine. The meat is pierced with a long knife edge and if the ichor does not flow out, the dish is ready.
Pork can be cooked with mushrooms, vegetables or cheese. You will get a full-fledged main course, which will not be ashamed to serve even on the festive table.
Recipe 1. Pork neck in the oven in foil
kg of pork neck;
two bay leaves;
four cloves of garlic;
rosemary and black pepper;
60 liters of sour cream or mayonnaise.
1. Crush the peeled garlic through a press, combine the gruel with the broken bay leaf, spices and salt.
2. We wash the meat and wipe it with paper towels. Lubricate a piece of pork with a spicy mixture and sour cream or mayonnaise. Marinate for several hours or leave overnight in a cool place.
3. Then wrap pork neck in foil and bake for half an hour at 200 degrees. Then we twist the temperature to 180 ° C and cook for another hour.
4. We make an incision in the foil, unfold it and put it in the oven for another quarter of an hour. Serve the meat, cut into slices, with vegetable salad or boiled potatoes.
Recipe 2. Pork neck in the oven in foil with mushrooms and vegetables
pork neck - 1.5 kg;
champignons - 200 g;
dried thyme - a couple of branches;
garlic - three cloves;
potatoes - ten tubers.
1. Rinse the pork neck and pat dry with napkins. Now marinate the pork. To do this, salt it, sprinkle with various spices, add thyme.
2. Peel the garlic cloves and cut into slices. Make punctures in the meat and stuff it with plenty of garlic pieces. Coat on all sides with vegetable oil. Leave in a cool place for several hours, or even better overnight.
3. Remove the meat, put it in a form covered with foil.
4. Peel the potatoes, wash and cut lengthwise into 6-8 pieces. Cut the peeled carrot into large rings, rinse the mushrooms and divide into 4 parts. Salt and pepper the vegetables, lightly sprinkle vegetable oil, and transfer to the form of meat.
5. Put the pork in the oven for an hour and a half. At the end, open and leave for another 15 minutes to bake. Readiness is determined by piercing the meat with a sharp knife, if the ichor does not stand out, the dish is ready.
Recipe 3. Pork neck in the oven in foil with mustard
four cloves of garlic;
drain. oil or melted fat- 30 g;
pork neck with layers of fat - 800 g;
two bay leaves.
1. Rinse a piece of pork neck under running water and dry it. We make a semblance of an accordion from a meat piece by making deep transverse cuts. This will allow the meat to marinate well. Rub the pork with a mixture of salt and spices and leave overnight. Insert garlic cloves into the slits. Wrap the neck tightly with cling film and leave in a cool place.
2. The next day, remove the film from a piece of pork, and prepare the product for baking. Lubricate the foil with grease and cover it with a deep form. We put the marinated pork in it.
3. We coat the product with mustard, wrap it in foil and bake at an average temperature for at least an hour.
4. Approximately 20 minutes before the end of cooking, unfold the foil and pour over the dish with the juice formed on the baking sheet. We serve the neck on the table hot.
Recipe 4. Pork neck in the oven in foil with tomatoes
five cloves of garlic;
80 ml soy sauce;
100 ml of vegetable oil;
200 g of tomatoes;
1. We wash a piece of pork neck, dry it and put it on a cutting board. Cut the pork into equal parts, without cutting all the way through.
2. Rub the meat with salt, spices and pepper. We clean the garlic from the husk and chop the cloves into thin plates. We make small cuts and insert garlic plates into them.
3. Cooking the marinade. Mix freshly squeezed lemon juice with soy sauce, vegetable oil and mustard. Mix well.
4. Place the pork in a deep bowl and pour the marinade over the meat. Cover with a lid and put in the refrigerator overnight.
5. We cover the baking container with foil, folding it in half. We shift the meat into the form. My tomatoes, wipe with a towel and cut into rings. Cut the cheese into thin slices. We put rings of tomatoes and slices of cheese into the cuts.
6. Cover with a second sheet of foil and send to a preheated oven. We bake for an hour at 200 C. Then remove the foil and cook for another quarter of an hour so that a delicious crust forms on top.
Recipe 5. Pork neck in the oven in foil with vegetables
400 g pork neck;
50 g parsley and cilantro;
100 ml vegetable oil;
three cloves of garlic;
30 ml lemon juice;
three fleshy tomatoes;
1. Grind eggplant in advance, place in a deep bowl and sprinkle with salt to remove bitterness.
2. Peel and chop the rest of the vegetables in medium cubes or in any other way. Crush the garlic with the back of a knife and finely chop.
3. Cut the pork neck into steaks. Wash them and dry them with paper towels. Sprinkle pork with lemon juice and salt. Let the meat marinate for 10 minutes.
4. Fry all chopped vegetables in a pan, except for tomatoes. We put the products in the pan in the following sequence: first onion, then bell pepper and eggplant, previously washed from salt.
5. Mix vegetable fry in a deep container, fresh tomatoes, crushed garlic and finely chopped greens. Salt the mass, add seasonings to taste and mix.
6. We put the pan on a strong fire and fry the steaks in it on both sides. Three minutes each will be enough.
7. We cover the baking sheet with foil, coat it with oil. We spread the fried steaks and vegetables on the deco.
8. We wrap the products with foil and tuck the edges.
9. Bake the pork neck in the oven for about 15 minutes at 180 C. If you did not fry the vegetables, leave the dish in the oven for another ten minutes.
Recipe 6. Pork neck in the oven in foil with prunes and wild garlic
80 ml of olive oil;
5 g dry mustard;
12 pcs. prunes;
half hot pepper Chile;
1. We wash the prunes, pour boiling water over them and leave for a quarter of an hour.
2. Place dry spices in a small bowl. Finely chop the wild garlic and chili pepper. We shift the resulting mixture of wild garlic and pepper into a mortar. Here we send a mixture of spices, garlic squeezed through a press and pour in olive oil. Thoroughly rub everything together with a pestle.
3. We wash the neck, dry it with a paper towel and cut it in the form of an accordion.
4. Drain the infusion from the prunes, dry it. We rub the meat with our spicy mixture. In each cut we put a couple of pieces of prunes.
5. Wrap the pork in foil and send it to the refrigerator for 12 hours.
6. Preheat the oven to 200 C. Without unwrapping the foil, put the meat in a mold and put it in the oven. Cooking for an hour. Then we tear the foil from above, open the meat and bake for another 15 minutes, so that a golden crust forms on top.
Recipe 7. Pork neck in the oven in foil with onions
one and a half kg of pork neck;
six onions;
pepper and sea salt.
1. Rinse the pork neck under the tap to wash off the blood. Then we rub a piece of meat with a mixture of salt and pepper, you can use other spices to taste.
2. For the onion marinade, cut the peeled onion into rings or half rings. Place the onion in a bowl and add a little vinegar and water to it. Mix and leave everything to marinate for 15 minutes.
3. We rub pork neck onion marinade. Squeeze the onion and lay it on the surface of the meat. Marinate the pork neck for about an hour or two.
4. Lubricate the pork with mayonnaise and mustard. We cover the form with foil, put a piece of pork neck on it and cover with a second sheet of foil. Bake for about two hours until fully cooked.
- Do not marinate food in aluminum cookware as it oxidizes and the food may acquire a metallic taste.
- The time of marinating and baking depends on the size of the piece of pork neck.
- It is better to bake the pork neck in a whole piece, so the meat will turn out juicy and soft.
- To make the meat soft, leave it in the marinade overnight.
The neck is the most tender and juicy part of the pork, which is ideal for barbecue and for baking in the oven. Especially juicy and fragrant is the pork neck in the sleeve, stuffed with carrots and garlic.
Due to the fact that pork is baked in the sleeve, it is cooked in own juice and does not dry out. The meat is juicy and incredibly tasty both hot and cold, especially suitable for making sandwiches. Be sure to try out the pork neck recipe in your sleeve - it's very tasty!
Ingredients
- pork neck - 1 kg
- salt - 1 tbsp. l. without a slide
- garlic - 4 teeth
- carrots - 1 pc.
- mixture ground peppers- 0.5 tsp
- French mustard - 2 tsp
How to bake a pork neck in a sleeve
1. Rub the pork neck on all sides with a mixture of ground peppers and salt - you need 1 tablespoon without a top, you can use iodized or regular rock salt(salt "extra" fine grinding is not suitable!). We leave the meat to marinate in the refrigerator all night, covering it with cling film.
2. Peel the garlic and carrots, cut into small pieces, which will need to stuff the marinated meat.
3. We make deep cuts over the entire surface of the pork neck with a thin sharp knife. We put carrots and garlic in the resulting recesses, you can put several pieces at once.
4. Lubricate the meat on all sides with fragrant French mustard.
5. We place the neck in the sleeve and tightly tie it on both sides. The perforation on the sleeve must be in the upper part to ensure the release of air from the bag during baking. If there is no perforated tape on the sleeve, make sure to make several holes at the top with a toothpick.
6. We send the pork neck in the sleeve to the oven, heated to 180 degrees, for 1 hour 30 minutes. Turn the meat over or open the door while roasting. oven no need! After 1.5 hours, carefully cut the sleeve and send the pork neck back into the oven to bake for another 10 minutes until a beautiful golden brown.
Pork is probably the most popular type of meat that everyone loves. For me, the best part of it is the pork neck. It seems to me that there is nothing more tender, juicier and tastier than her. I also really like that the neck is prepared very simply and it does not take much time. You can do everything with it, but the most the best dish This is a baked pork neck in the oven. It turns out indescribable tenderness of meat, it just melts in your mouth. It is best to cook the pork neck in the oven with potatoes, all the wonderful meat juice will soak the potato pillow and give it its flavor. Yes, and you must admit that it is very convenient, we immediately get a pork neck with a side dish. I want to note that this dish is quite festive, it looks chic on the table and it is best to make the neck itself in portioned pieces. I usually don't bake meat in the oven to a crispy crust, I like it when it stays tender and juicy. So in this recipe for cooking pork neck, the meat turned out to be simply delicious in taste.
Ingredients:
- pork neck about 1 kg
- 1 carrot
- 2 onions
- 7 medium potatoes
- 3 tbsp vegetable oil
- 1 small tomato
- greenery
- hard cheese about 50 gr
- 1 teaspoon mustard
- 1 h spoon
- seasonings to taste
- salt, pepper to taste
- a couple of cloves of garlic, optional
Cooking method
Cut the pork neck into slices about one and a half centimeters thick. Lubricate with vegetable oil on all sides (it will take 1.5 tablespoons), salt a little, pepper and let it rest.
We cut potatoes and carrots into thin strips (I grated for Korean carrots), cut the onion into half rings. We combine everything, salt a little, pepper, add the remaining vegetable oil and mix.
In a baking dish (you can cover it with baking paper), first lay out the potatoes and slices of pork on it a little overlap. Add half a glass hot water, close the form with foil and bake in a well-heated oven to 190 C for about 1.5 hours.
During this time, cut the cheese and tomato into small cubes. Add chopped greens, mustard, mayonnaise, salt, pepper and seasonings to them. Mix well until smooth.
After 1.5 hours, we take out the pork neck with potatoes from the oven and carefully remove the foil.
Gently, with a teaspoon, put our cheese on each piece of meat. fragrant mixture. And put the pork neck back into the oven without foil for 15-20 minutes.
As soon as the cheese is melted, our dish in the oven is ready. If you like more roasted meat, keep the pork neck in the oven a little longer, but do not overdry it. Bon appetit.
