How to pickle a neck for baking in foil. Let's cook the pork neck in the oven according to all the rules

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 a minimum amount of effort, 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. Dissolve salt in boiled water. 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. For education beautiful crust the sleeve needs to be torn off and bake the pork for another 10-15 minutes. After that, you can serve the dish.

It would seem that it can be difficult to cook a piece of juicy meat pulp in a home oven for dinner, salting it and seasoning it with your favorite spices? For example, if it is wrong to marinate the pork neck or loin loved by many, then the baked pulp in the oven will turn out to be too tough or even turn into a tasteless snack.

We offer several practical advice how to keep the juiciness of meat, cooking it really tasty, and we also recommend two universal prescription meat delicacy.

• The neck part of the pig carcass is an ideal raw material for barbecue, as well as cooking in the oven. Neck meat is very tender, besides it is rich in fatty layers, which makes it very juicy when baked or roasted on a fire.
• Going to the market or to the market for a portion of freshness, you need to pay attention to the color of the neck meat. If it is too dark, the animal was already in years. Such meat with any method of cooking will turn out to be harsh. Too light shade - evidence that the pig was fed hormones to stimulate growth.

An indicator of the freshness of the neck is the color of fat and its density. If the fat is white and not too sinewy, then the meat is fresh - you can take it.

• Don't forget to sniff your neck. A fresh neck exudes a sweetish, not pronounced aroma.

• The fat content of the neck is different. It depends on the age of the animal, the method of fattening and breed. You should choose a piece based on your own preferences: if you want a more satisfying appetizer, take a part of the neck with thick veins.

Delicious pork neck cooked in white wine in the oven

Ingredients

• - a little over 1 kg + -
• - 4 large cloves + -
• White dry wine — 200 ml + -
• Oregano seeds - 1/4 tsp + -
• Turmeric - 1/2 tsp + -
• - 1 tsp + -
• Crushed coriander seeds- 1/4 tsp + -
• — 2-3 pcs. + -
• - 1 tbsp. + -

Baking pork neck in the oven at home with spices

This method of roasting meat in the oven can be considered basic. The main thing is to understand the principle and consistently follow steps such as stuffing, marinating in spices, baking in foil or paper, cooling, slicing.

Spices for pickling and their quantity, choose arbitrarily. Advantageously emphasize the taste of pork black pepper, turmeric, sweet paprika, grated nutmeg. You can put rosemary and, of course, garlic.

• Trim excess fat, if necessary, wash the fillet and remove excess moisture with kitchen paper towels.
• We remove the husk from the garlic, cut the teeth into plates.
• On all sides of the meat piece with a knife with a narrow blade, we make deep punctures and push pieces of fragrant garlic into them.
• Now the pork neck should be generously salted on all sides.
• Season the oregano fillets, rub with coriander and black pepper, flavor with turmeric.
• Put laurel leaves in a glass bowl with high sides and dip the meat into it.
• We tighten the container with a film (you can also cover it with a lid) and leave the pig fillet to marinate for at least 4 hours, and even better - all night. Only from time to time the neck needs to be turned over so that it is equally saturated with wine from all sides.
• When the fillet is saturated with aromas herbs, and the wine will soften it enough, you can send the meat to the oven. We cover the form with parchment, soak it with olive oil.
• We put the prepared piece of pork neck, on top we make protection from heat from the same paper, foil and send it to the oven.

At 200 ° C, the roasting time of the neck is about 1 hour, depending on the characteristics of the oven and the thickness of the piece of pork.

• We take the meat out of the oven and pierce with a knife anywhere. If a pinkish liquid comes out of the incision, you need to bake the meat for at least a quarter of an hour, removing the parchment cover.

It is necessary to start cutting the pork neck cooked with aromatic herbs in the oven only after cooling to room temperature.

The meat will then give in much easier, and the slices will turn out perfectly even and neat. Garnish - any stewed vegetables or a salad of summer vegetables.

Spicy pork neck baked in the oven in foil

Surprise your guests hearty snack, prepared with your own hands from the neck of a pig. The peculiarity of this recipe is in the meat marinade. In it, except a large number diced onion, it is recommended to add mashed potatoes from half a fresh kiwi.

Acid exotic fruit soften meat fibers, and its pulp will saturate them with a delicate aroma. Furore at the table will be provided!

Ingredients

• Pork neck (not too fat) - about 2 kg;
• Large white onion - 1 pc.;
• Kiwi - ½ fruit;
• Pepper - 1/3 tsp;
• Barbecue seasoning - about 1 tsp;
• French (Provencal) herbs - ¼ tsp;
• Fresh garlic - 3-4 small cloves;
• Salt - about 1 tsp.

Tender pork neck roasted in the oven in the original marinade

We pierce the washed and dried piece of meat tenderloin with fatty layers with a sharp knife from all sides as deep as possible.

Making a marinade

• Pour a fresh onion chopped into cubes into a bowl with sides, add mashed potatoes from half an exotic kiwi, flavor everything with spices, add some salt.
• In an almost ready marinade, put the garlic, still finely grated or passed through a manual press, and knead everything well until the onion slices give juice.

Let's get back to the meat

• First of all, the meat dotted with holes should be thickly seasoned with barbecue spices, rubbing them. In order for the neck to be well saturated with spicy aromas, spices can also be poured into holes.
• Next, salt it according to the same principle and put it on a sheet covered with foil.
• Now we prepare the marinade: we thickly cover the top of the tenderloin with it, then turn it over and do the same.
• Cover the meat with a film and leave to marinate for a couple of hours.
• Next, wrap it in foil and send it to a preheated oven.

Cooking time at 180 degrees - 1.5-2 hours, depending on the thickness of the meat slice and the features of the stove. As a result, the pork neck, well marinated in a fragrant sauce, baked in the oven in foil, turns out to be incredibly juicy.

On the cut, it is pink, and if 15 minutes before the completion of the process, the foil is unfolded, then on top it is appetizingly fried.

Such a treat can be served warm instead of cutlets with a side dish of potatoes or as cold appetizer with mixed vegetables and thin bread slices.

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 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
• greens
• 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

Pork neck cut 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, spread our aromatic cheese mixture on each piece of meat. 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. Enjoy your meal.

Pork is in high demand because this meat has a sweet taste and juiciness. Perhaps no holiday is complete without its presence on the table. The neck of pigs is especially tasty and tender. The fibers in it are thinner than in other parts of the carcass, and there is more fat here, and therefore this meat is so juicy. How delicious to cook a pork neck in the oven, will tell "Popular about health". Learning how to properly bake the neck part is very important, because no one wants to spoil such a wonderful product.

How to choose a pork neck?

To make the dish really tasty and juicy, you need to try to choose high-quality pork. What you should pay attention to:

1. Give preference to fresh chilled meat of a pale pink color.

2. Smell the pork - if the smell is pleasant, slightly sweet, this is a good sign. If there is no smell at all, most likely it is an imported product treated with chemicals.

3. Pay attention to the color of the sebaceous streaks - they should be white or milky, but not yellow. This color indicates that the pig was already aged.

Buy pork neck from trusted sellers or farmers so as not to harm your health and get a guaranteed quality product.

How to deliciously bake a pork neck in the oven?

Recipe for cooking in a sleeve with pre-marination

Ingredients: 1 kg of fresh neck, 2 tablespoons of mustard, 4 cloves of garlic, pepper - 1.5 teaspoon, salt - a large pinch. You can also take spices intended for pork.

Let's start marinating the meat. To do this, wash the piece, dry it with napkins. Slice the garlic cloves into thin slices. Take a sharp knife and make small pockets with its tip. Insert a garlic slice into each of them. Then combine mustard with pepper and salt. Rub the meat well on all sides with this mixture. Wrap it in a baking sleeve and send it to the refrigerator. Let the neck marinate for at least 6 hours, and preferably 12.

We take out the bundle and put it on a baking sheet. Make sure the sleeve is tightly tied. Turn on the oven at 200 degrees, put the pork neck in there. Baking time in the sleeve - 45 minutes. At the end of this period, you need to cut the sleeve and lower its edges down to open the meat. In this form, it needs to be baked for about 30 more minutes until a blush appears on the surface. It is easy to check the readiness of the product - pierce it with a knife deep enough. Make sure the juice is clear. So, the neck is ready, you can serve it to the table.

Bake pork neck in foil with tomatoes and cheese

Consider another way to cook a delicious pork neck. This dish is elegant and appetizing. appearance and may well claim to be present at festive table.

Ingredients: pork neck (what is, the main thing is that it is thick), tomatoes - 4 pieces, cheese - 100 g, salt - 2 tsp, a mixture of peppers - 2 tsp, dried ground garlic - to taste.

Wash the meat, be sure to dry it. In a bowl, combine spices, including ground garlic. On the neck, make deep incisions so that the layers of meat do not separate from the base. The thickness of each section is approximately 1-1.5 centimeters. Rub the whole piece with a mixture of seasonings, season well with spices also between the meat plates.

Cut the tomatoes into thin slices, do the same with the cheese. Now our task is to stuff the meat with cheese and tomato rings. Gently insert tomato slices and cheese slices between the meat sections. We turn on the oven at 200 degrees. Wrap the pork neck tightly with foil and send to a baking sheet. Bake covered for an hour. Then we unfold the foil, pour over the meat with the secreted juice and leave to bake for another 30 minutes. The temperature must be reduced to 180 degrees.

Pork neck, baked in the oven, with potatoes and cheese

Pork neck can also be baked with a side dish. Potato goes well with meat, in addition, it will be saturated with juice and flavor of pork, it will turn out very tasty.

Ingredients: pork neck - 1 kg, potatoes - 1.2 kg, vegetable oil - 2 tbsp. l., onion - 2 heads, salt, a mixture of peppers, bay leaf, cheese - 100 g, tomatoes - 3 pieces, cheese - 100 g.

My meat, cut into slices a little more than a centimeter thick, beat off, salt, pepper. We cut the onion into rings, mix with pieces of the neck, leave to marinate in the room for 2 hours. We clean the potatoes, cut the tubers into 4-6 parts. Cut the tomatoes into circles, three cheese.

We fill the sleeve in this way - put the potato slices down, pre-salting it and rolling it in oil. On top of the potatoes - tomatoes, then a layer of pork with onions and a bay leaf for flavor. We haven't used cheese yet. We tightly tie the sleeve, send it to the oven on a baking sheet. Temperature - 200 degrees, cooking time - 1 hour. After that, cut the sleeve and sprinkle the meat with cheese, let it melt and brown a little.

You can experiment with pork neck as much as you like - this product is good in any form, but when baked, the meat acquires a special juiciness and aroma. It is not difficult to cook a pork neck deliciously in the oven - the main thing is to marinate it with spices to make the meat spicy. Remember that the product does not lose its juiciness, it is better to bake it in a sleeve, foil or under a cheese coat. Replenish your recipes for pork main courses with the above recipes!

1. The recipe for the neck in the oven in foil begins with the preparation of the meat. Pork must be washed, dried and laid out on a sheet of foil. Remove excess films or large pieces of fat as desired. Since the neck is quite fatty meat, you do not need to add vegetable oil during cooking.

2. The set of spices for cooking this dish is minimal in order to preserve the true taste of the meat. The dried neck must be salted and peppered on all sides. With a sharp knife, make small holes all over the piece.

3. Garlic can be considered the main and integral ingredient. Thanks to him, the meat turns out amazingly flavorful. Garlic should be peeled and cut into 4-6 parts each clove. Place the garlic cloves into the cut holes.

4. 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.

5. Now the foil must be carefully wrapped so as not to release excess juice and send the meat to a well-heated oven. In order for the pork to be juicy and properly cooked, it is better to set the temperature to no more than 190 degrees. After 1.5-2 hours, depending on the size of the piece of meat, the foil can be carefully unrolled. Leave the neck to bake for another 15-20 minutes at a temperature of about 210-220 degrees. Thus, the meat will be juicy inside, and a golden crust will turn out on top.