Bake the pork neck. Bake pork neck in the oven: delicious recipes and cooking secrets

Pork neck is in deserved demand among housewives, as dishes from it turn out juicy and tender. But the pork neck in the oven, baked in a whole piece, is especially good. It's easy to prepare, but appearance The dishes and taste are so tempting that such meat will decorate any holiday table.

How to bake pork neck

What you need to cook pork neck

The main ingredient of this dish is the pork neck itself, weighing 1–1.5 kg, while the marinade for it can be different, as well as the baking methods.

First marinating method:

• 2-3 cloves of garlic, passed through a press;
• 1 tsp each spices rosemary, thyme, black pepper;
• 1 tbsp. l. olive oil;
• 1 tbsp. spoon of salt.

Second marinating method:

• 1 tbsp. l. salt;
• 2 tbsp. l liquid honey;
• 1 tsp each marjoram and oregano spices.

Third marinating method:

• 1 tbsp. l. salt;
• 30 g lemon juice;
• pepper to taste;
• 30 g olive oil.

All ingredients of the selected marinade are mixed with each other, they are evenly rubbed onto the prepared, washed and dried meat, after which it must be kept in the refrigerator for several hours

How to bake a neck in foil

Before baking the neck, it must be washed and marinated. You can bake meat directly after processing with spices, but it will not be as aromatic. If you don’t have enough time for marinating, stuffing the neck with garlic will help add more piquancy to the taste. To do this, punctures with a knife about 2–3 cm deep are made in the meat over the entire area, and a thin slice of garlic is placed in each of them.

Then you should preheat the oven to 180°C and place a piece of neck in it, hermetically wrapped in foil. The cooking time for meat is selected depending on its weight: an hour is enough for 1 kg, then for every 100 g, approximately 5 minutes of keeping the piece in the oven are added. A quarter of an hour before turning off the oven, the top layer of foil must be opened so that a golden crust forms on the meat.

Checking the readiness of the neck is simple: when you pierce a piece of meat, clear or slightly yellowish, but not bloody, juice should be released

How to bake a neck in a sleeve

Baked pork neck in a sleeve turns out to be especially juicy; to prepare it, just place the meat in a special culinary sleeve. To do this, you need to marinate the meat, put it in a sleeve, secure its edges and place it in a cold oven.

Cook the meat at a temperature of 180°C for an hour. When baked this way, the meat turns out tasty, tender and juicy, but without a crust. If you want to get the latter, then the sleeve will need to be opened at the top a quarter of an hour before turning off the oven.

Pork is undoubtedly 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 prepared in our kitchens, be it a regular lunch or dinner, or festive feast, pork is almost always on the menu.

Pork dishes baked in the oven taste best and look most 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 to deliciously bake PORK NECK?

PORK NECK - holiday dishes

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

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

The whole piece of pork neck has 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 to cook at home, pay attention to the presence of these streaks of fat.

A high-quality pork neck looks like this:

• The meat of a young pig has white or white-pink color of greasy streaks. Whereas the yellow color of the fat indicates that the pig is most likely already at a fairly old age. Such meat will not turn out tender, even with very long marinating.
• If the meat has a strong smell of animal or urine, then most likely you are being offered a piece from the carcass of an uncastrated male. Avoid such purchases; the heavy “aroma” cannot be overcome by any spices or seasonings.
• Imported meat is often treated with chemicals, it has no aromas, but it also has no taste.
• Be especially careful when purchasing frozen meat. Freezing dates are often faked, and after thawing you may be in for an unpleasant surprise in the form of a long-spoiled product.
• For festive table try to buy fresh, chilled meat that is pale pink in color and has a pleasant smell. Be sure to ask the date of slaughter of the animal and do not hesitate to inquire about certificates from the veterinary clinic.

We've sorted out the purchase of the neck, now let's get down to the most important thing - the process of preparing the pork neck.

Ingredients:

• 1 kg pork neck
• 3 teeth garlic
• 2 tsp. ready 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. Use a sharp knife to make holes in the meat and stuff it with garlic slices.
3. Dissolve salt in warm water, draw the solution into a syringe and use a needle to inject saline solution into 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 at the edges, and put it in the refrigerator to marinate for 12 hours.
6. Preheat the oven to 220 degrees. Place 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 top 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 dish. The meat should rest for about 10-15 minutes.
9. Remove the neck from the sleeve, cut into portioned pieces and serve 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 it on a fine grater. Mix garlic with salt and ground pepper.
2. Wash the neck, dry with a towel and rub with garlic mixture.
3. Wrap the meat in cling film and leave it room temperature for 3 hours.
4. Remove the pickled neck from the film and wrap it in foil so that you get a tight package without holes.
5. Preheat the oven to 200 degrees, place the neck on a baking sheet and bake for an hour.
6. Then remove the neck from the foil and brown it to an appetizing crust.
7. The neck prepared in this way is good both as a hot dish and as a cold appetizer, in the form of sandwiches.

Pork neck with potatoes

Ingredients:

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

Cooking method:

1. Pass the garlic through a press.
2. Chop the dill as finely as possible. Mix garlic with dill and softened butter.
3. Wash the neck, dry it and make pocket cuts 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 the pockets. Place spicy food into each slot pocket butter.
5. Peel the potatoes and cut them in half.
6. Place the meat in a baking sleeve, place potatoes around it and tie the edges of the sleeve.
7. Preheat the oven to 180 degrees. Place the meat and potatoes on a baking sheet and place in hot oven for an hour.
8. Then cut the sleeve at the top and bake the meat until cooked. Place the finished neck on a dish, garnish with baked potatoes and fresh herbs.

Dishes made from baked pork and pork neck in particular are often called men's dishes. Why? Men certainly know a lot about a good, fatty piece of meat, and it’s easy to cook pork in the oven.

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

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

And finally, look video recipe.

How to cook pork neck roll

Have fun cooking and be healthy!

Always yours Alena Tereshina.

Pork neck is a good choice for a gala table as a main dish. It can be baked in advance and served cold. The meat is also prepared for every day, the main thing is that it always turns out appetizing, tender and fragrant.

You will need

• baking sheet or deep cast iron frying pan;
• vegetable oil;
• pork neck - 1-1.5 kg;
• garlic - 3 cloves;
• cardamom - 5 g;
• black pepper - 5 gr.;
• salt - 5 g;
• carrots - 1 pc.;
• greens - 1 bunch;
• paprika - 5 g;
• dry red wine - 250 ml;
• foil - 1 roll;
• matches - 1 pc.;
• grater;
• towel;
• cutting board;
• bowl;
• pot.

Instructions

1. Select a piece of meat to cook. Rinse thoroughly under the tap. Dry with a towel and place on a cutting board. At this time, pour water into the pan and place on a leisurely fire. Once the liquid boils, add spices (cardamom, salt and black pepper) to it. Stir thoroughly and remove from heat. Let it cool to room temperature.

2. Take red wine; if you wish, you can replace it with white or semi-sweet wine. Pour the alcohol into a saucepan with the spices and water and place. Now put the meat there and put it in a cool, dry place for a day.

3. Peel the carrots and peel the garlic. Grate the slices and cut the root vegetable into small slices. Preferably in the shape of a parallelepiped. Remove the meat, wipe it and make cuts. Carefully push the carrots into the entire cut and rub the top of the piece with grated garlic and paprika. Leave for five to 10 minutes.

4. Pour a little oil onto a baking sheet or frying pan. The neck is not a dry meat, it has streaks of fat and therefore, even with a minimum of oil, it will still turn out juicy. Place the meat on the bottom of the dish, cover with foil and place in an oven preheated to 200 degrees for 45 minutes. Take out a piece, pour in the remaining marinade liquid and remove the foil. Reduce temperature to 160 degrees and leave for 30-40 minutes.

5. Place the finished neck on a plate and decorate as desired. It is allowed to serve both cold and burning form. Use as a garnish vegetable stew, fresh vegetables, greens, mashed potatoes.

A well-cooked neck in foil will not leave anyone indifferent, because it is a delicious meat that can be served with a side dish and eaten as a bite with plain bread, and even as an independent dish. If you are cooking for guests, then you can amaze them with the two recipes below for baked neck in foil.

You will need

• 1st method:
• pork neck (preferably a huge piece);
• 2 onions;
• one head of garlic;
• a bunch of dill;
• one lemon;
• 1 teaspoon ground pepper;
• vegetable oil;
• a lot of foil.
• 2nd method:
• two pieces of pork neck, 250-300 g each;
• 2-4 thin slices of ham;
• two to four slices of cheese (plates);
• 4-6 tablespoons of sour cream or mayonnaise;
• garlic (3-4 cloves);
• salt and pepper to taste.

Instructions

1. Before baking in the oven, the neck must be marinated. Wash the meat and then dry it with paper napkins or towels. After the neck has become dry, rub it with salt, pour in lemon juice and marinate, placing the meat in a container (large enough for your piece) for about one hour.

2. While the meat is marinating, prepare the filling for stuffing it. Finely chop the onion, garlic and dill, add pepper and salt and mix everything thoroughly. Make large vertical holes in the meat using a knife. After this, deepen them with your finger and stuff them with the mixture (filling) that you made when the meat was marinated.

3. Choose a baking dish suitable for your cut of meat. Place foil in it, pour in oil, and then put the neck in the foil, which you also pour a little vegetable oil on. If desired, add some spice (say a sprig of rosemary), and then wrap the meat in a second layer of foil.

4. Preheat the oven to 180 degrees in advance. Place the pan with the meat in it and bake it for about 3 hours. After this time, remove the top layer of foil and cook the neck for another 30 minutes until it becomes golden brown. When the meat is completely cooked, cut it into pieces and serve.

5. 2nd recipe for roasting a neck using sour cream, cheese and ham. Wash the meat and then dry it. Peel the garlic, chop it using a garlic press and mix with sour cream, salt and pepper.

6. Make large cuts in both pieces of meat with a knife (in the form of pockets). Brush the prepared mixture of sour cream, garlic, pepper and salt onto the meat on all sides and leave to marinate in the refrigerator (6-12 hours).

7. After the marinating time has ended, remove the neck from the refrigerator and insert slices of cheese and ham into the cuts. Next, wrap the neck pieces in foil and make several holes in the top. Place the meat in an oven preheated to 200 degrees and bake for about an hour. When the meat is ready, remove it from the oven and let it cool in foil. Then you can serve the neck with a side dish or vegetables.

Video on the topic

Helpful advice
Prepare large piece The necks are quite long, so either calculate the cooking time before serving, or cut the meat and bake in separate small pieces.

Pork neck is excellent when cooked in a huge piece on the grill, but it can also be perfectly fried at home in the oven. Moreover, for similar meat, both a sleeve and foil are suitable, and you can also do without them completely. Because how to cook pork neck?

To bring this recipe to life in your culinary sleeve, you will need following ingredients– 0.7-1 kg pork neck, 5-6 cloves of garlic, 4-5 tbsp. hot mustard(allowed with grains), coarsely ground salt, a mixture of seasonings for pork. Of course, it is best to buy pork chilled and not frozen. Such a product will be softer and more tender, and will be able to protect you from careless sellers who freeze or freeze the neck several times. It turns out that first, rinse the meat thoroughly, and cut the garlic into slices, which will be convenient for chopping a piece of pork neck in the future. After this, rub it thoroughly with salt, mustard and spices (don’t forget black and scarlet pepper, and the rest is to taste). Basically, the meat is ready for baking, but it can be made even more appetizing if you leave it in this form to marinate overnight. After this, put the meat in the sleeve, try to release as much air as possible from it and wrap it at both ends. Cook the meat in several stages. First, at a temperature of 220 degrees for 20-25 minutes, then another 30 minutes at 180 degrees. Moreover, in order for the pork neck to get a wonderful blush, 10 minutes before the end of cooking, cut the sleeve at the top to form a delicious fried crust. But don’t rush to take the meat out immediately after turning off the oven; it’s better to leave it in the oven for another 15-20 minutes. For baking in foil, take the same number pork meat, 4-5 cloves of garlic, salt and ground black pepper. Pass the garlic through a crush, mix it with pepper and salt, then rub the resulting mixture onto a piece of neck. In this recipe, the meat will need to marinate every 3-4 hours in the refrigerator, because the garlic is quite sharp and will penetrate the piece perfectly. But don't forget to cover up cling film or place in a container. Wrap the pork tightly in foil so that there are no holes through which expensive juices can leak. Then place in the oven for an hour at a temperature of 210 degrees. After this time, cut the foil, open its edges, reduce the power oven up to 160 degrees and bake the pork for another 30 minutes. Do not try to keep it longer, because otherwise the pork will become dry and not juicy. If you want to cook the neck right away with a side dish, take the following primitive products - 0.6-0.7 kg of meat, 1 kg of potatoes (young vegetables are best) , 100-150 g butter, a bunch of dill, 3-4 cloves of garlic, salt and pepper. First, finely chop the greens and pass the garlic through a press. Mix both ingredients with butter. Rinse the neck thoroughly and use a knife to make small pockets in it, in which you place spice oil. Salt and pepper the top of the pork. Peel the potatoes and cut them in half. Place a piece of neck on a baking sheet surrounded by vegetables. First, bake in the oven for an hour at a temperature of 150-160 degrees, then let the pork cool in the oven for about 30 minutes.

Video on the topic

Note!
Meat should be cooked at the rate of 45 minutes per 1 kg.

Helpful advice
You can make a sauce from the remaining marinade. To do this, collect the liquid from the bottom of the dish in which the meat was prepared. Pour it into a frying pan and heat it over low heat, add butter and a little flour. Add some salt. After this, remove from the heat and pour into the gravy boat.

The neck is the most tender and juicy part of pork, which is ideal for making barbecue and baking in the oven. Pork neck in a sleeve, stuffed with carrots and garlic, turns out to be especially juicy and aromatic.

Due to the fact that the pork is baked in a sleeve, it is cooked in own juice and does not dry out. The meat turns out juicy and incredibly tasty both hot and cold, and is especially suitable for making sandwiches. Be sure to try the recipe for pork neck in the sleeve - it’s very tasty!

Ingredients

• pork neck- 1 kg
• salt - 1 tbsp. l. no 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 will need 1 level tablespoon, you can use iodized or regular rock salt(finely ground “extra” salt is not suitable!). Let the meat marinate in the refrigerator overnight, covered with cling film.

2. Peel the garlic and carrots and cut them into small pieces that will be used to stuff the marinated meat.

3. Make deep cuts across the entire surface of the pork neck using a thin sharp knife. Place carrots and garlic into the resulting recesses; you can put several pieces at a time.

4. Lubricate the meat on all sides with aromatic French mustard.

5. Place the neck in the sleeve and tie it tightly on both sides. The perforation on the sleeve must be in the upper part to ensure air escape from the bag during baking. If there is no perforated tape on the sleeve, be sure to make several holes at the top using a toothpick.

6. Place the pork neck in the sleeve in the oven, preheated to 180 degrees, for 1 hour 30 minutes. There is no need to turn the meat over or open the oven door during baking! After 1.5 hours, carefully cut the sleeve and place the pork neck back in the oven to bake for another 10 minutes until beautifully golden brown.

By pre-aging the meat in a marinade, you can experiment with flavors, finding something for yourself each time. new recipe. If you don't have time, use the simplest mixture. Combine salt, crushed garlic, pepper and dried herbs, such as rosemary, oregano and thyme. Grate a piece of neck and place in the oven for a couple of hours, then use as intended.

Onion marinade is no less simple. Cut the vegetable into large rings and rub it with salt. Rub the pork with spices to taste, place in a saucepan and cover with the onion mixture.

Usually after three to four hours the neck is ready to eat, but you can leave it in this mixture overnight

Prepare delicious kebab, marinated with dry red wine or beer. To do this, pour the drink over a piece of meat, sprinkle with spices and leave overnight.

You can marinate the pork neck in a more complex marinade. For example, with tomatoes. To do this, chop the tomatoes, mix them with chopped onions, pour in lemon juice, A little vegetable oil. Pour this mixture over the meat and leave for several hours. Before marinating the neck as a whole piece, you can stuff it with sticks of carrots, cloves of garlic or prunes.

Pork neck baked in the oven

Dinner on the grass: preparing the most delicious shish kebab and barbecue

• More details

Wash the pork under water and dry. Grind the garlic to a pulp; this is convenient to do in a mortar. Combine spices with it and brush the meat. Place it on a baking sheet and put it in the oven for 40 minutes. Mix honey with butter and mustard, rub the neck and return it to the oven. Bring to readiness and serve.

Pork neck chops in batter

You can serve pork neck chops with any sauce and vegetable side dish. They are appropriate even on the holiday table.

Take:

• 650 g pork neck
• ground black pepper
• 4 chicken eggs
• 100 ml sour cream
• 120 g flour

Cut the pork neck, washed under water, across the grain into pieces no more than 2 cm thick. Beat them on each side with a kitchen hammer or the blunt side of a knife. Salt and sprinkle with pepper. Leave for 30 minutes.

Beat the eggs in a separate bowl, add the sour cream, and then, stirring gently, add the flour. Dip the meat slices into the resulting batter and place in a preheated frying pan. Fry on both sides until done.

Pork rolls

You can prepare this dish in advance and serve it well as an appetizer. Serve the rolls in portions, garnished with herbs and vegetables.

Prepare:

• 500 g pork
• black pepper
• vegetable oil
• 100 ml pomegranate juice
• 200 g champignons
• 1 onion
• 40 g sour cream

Cut a piece of pork neck into layers, season with spices, put them in a pan and pour pomegranate juice. Leave for 30–40 minutes. Chop the mushrooms and cut into strips. Chop the onion. In a heated frying pan, fry the vegetables and mushrooms, add salt and cool.