Pork neck baked in the oven. Pork neck in the oven

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 a 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.

Meat dishes are especially popular at various feasts, not only are they very tasty, they are also extremely satisfying. Today, the portal "Your Cook" will tell you how you can bake the neck of pork in the oven in the sleeve so that it turns out to be incredibly fragrant and as tender as possible.

This dish will delight you not only with its palatability, but also external data, which are in no way inferior to restaurant dishes.

The neck is considered one of the most delicate parts of the pork carcass. The percentage of fat and meat in it is so balanced that it is almost impossible to overdry the neck. In addition, the presence of fat makes it not only juicy, but also soft.

Roasting in the sleeve further improves the quality of this meat and allows you to create a real cooking masterpiece. Of course, excluding certain nuances, which we will now designate, it is unlikely that it will be possible to make a truly perfect meal.

• Usually fat is not cut from the neck.- fat is melted during baking and makes the meat more juicy. However, if there is a lot of it, then it is better to remove the excess. Just make sure that the thickness of the fat layer is not more than 3-5 millimeters.
• The neck is prepared by one large piece - this allows you to keep the tenderness of the meat inside. For this reason, if you are using a frozen product, make sure it is completely defrosted. If this condition is not met, you risk getting raw food inside.

• Spices play an important role in the whole dish.. The spiciness of the dish and its taste characteristics depend on their choice and quantity. Traditionally, the meat is rubbed with a mixture of peppers and minced garlic. However, you can show imagination and experiment a little.

• If the neck piece is large enough, you can make it fragrant from the inside as well. For this whole garlic cloves should be placed inside small incisions. Thanks to this, even the very center of the piece will acquire a unique taste.
• Choosing the right baking time- another guarantee of a successful dish. Calculating it is not difficult if you know the approximate weight of the meat. So, for example, a two-kilogram piece of neck will be cooked for about an hour and a half at 190 degrees. To bake 1 kilogram of meat, it will be enough to hold it in the oven for 40-50 minutes.
• The roasting sleeve must be pierced at the top in several places. This will allow the steam to escape freely, and then even a tightly tied bag will not burst.
• If desired, neck can be marinated with onions and spices. In this case, the meat will turn out much softer, and its taste will be even richer.

Ingredients

• - 2 kg + -
• - taste + -
• - 1 head + -
• - 1 head + -
• Dried paprika (pieces)- 1 tsp + -
• - 1 tsp + -
• Mixture of peppers - 1/2 tsp + -

How to cook pork neck meat in the oven at home

If you are preparing the neck for the first time and are not very versed in the features of this part of the pork carcass, then it is better to use our instructions. Following it, you, firstly, will spend a minimum of time preparing meat, and secondly, you are guaranteed to get an excellent meat dish.

1. We wash the meat under running water and blot with paper towels or napkins. Using a sharp knife, remove large films from the surface, as well as excess fat.
2. We clean the onion and cut it into rings. We shift it into a deep bowl, knead the rings a little with our hands so that the onion juice stands out slightly.
3. We clean the head of garlic, dividing it into cloves. We make “pockets” on the meat with a knife according to the number of cloves.
4. Mix all spices and salt in a small bowl. We rub a piece of pork with the resulting mixture, and put garlic cloves into the recesses.
5. We shift the meat to the onion, mix lightly and let the neck stand for several hours in the refrigerator. You can even leave it there overnight.
6. When the pickling is over, preheat the oven to 190-200 degrees.
7. We shift the pork meat into a baking sleeve (it must be tightly closed on all sides with puffs).
8. We put the bag in a baking dish, pierce several holes in the sleeve with a needle from above and put it in the oven. Let's take an hour and a half.

We take out the finished meat from the sleeve and cut into thin slices. You can serve such a neck as independent dish with sauces or as an addition to any side dish.

Step-by-step recipe for a delicious pork neck with vegetables in the sleeve

Ingredients

• Pork neck - 1 kg;
• Onion - 1 head;
• Carrots - 2 pcs.;
• Sweet red pepper - 1 pc.;
• Eggplant - 2 pcs.;
• Garlic - 1 head;
• Vegetable oil - 2 tablespoons;
• Spices - to taste;
• Salt - to taste.

1. We prepare the meat exactly as we did in the previous recipe. Rinse, blot with paper towels and cut off unnecessary. Set the meat aside for now.
2. We clean the onion from the husk and cut into half rings.
3. Carrots are well cleaned and chopped into strips. We also rinse the eggplant and cut it into fairly large rings.
4. In bell pepper, we need to cut off the “hat” and cut out the seed part. Then cut it into cubes.
5. We divide the garlic into cloves and peel them from the skin.
6. Rub the meat with salt and your favorite spices to choose from. Then we make shallow cuts with a knife and hide our garlic cloves in them.
7. Put a piece of pork in a bag for baking. We put all the vegetables in a large bowl, pour oil here and pour a small amount of salt, mix well. We also transfer the vegetable slices to the bag with the meat.
8. We tightly tighten the sleeve, and set the oven to warm up to 180 degrees. When it is warm enough, remove the form with the package inside. We wait an hour and a half, and then take the bag out of the oven.

If you bake the pork neck in the oven in the sleeve this recipe, then at one time you can cook full meal, which combines meat and garnish. This is convenient if you do not have time to prepare, but you need to cook up something very satisfying.

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. In order for the whole piece of meat to turn 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.

• Show all

  Pork in foil with garlic

  According to this recipe, you can cook fragrant boiled pork 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:

  

  1. 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

  
  

  This step-by-step recipe will make 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. 1. The meat is washed and rubbed with some of the dry ingredients. Provencal herbs with coriander will give extra flavor when baked.
  2. 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. 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. 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. 1. First, a piece of meat is washed, cuts are made in it.
  2. 2. Mushrooms are washed, cut into slices, tomatoes - in circles, cheese is rubbed on a large grater.
  3. 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:

  1. 4. Meat is prepared in the usual way. Cut in a spiral so that the piece unfolds, becoming flat. Lightly repulsed.
  2. 5. The wild garlic is crushed by cutting with a sharp knife, the onion is cleaned, finely chopped and mixed with wild garlic.
  3. 6. A layer of meat is salted and peppered. You can season the pork with dried garlic or coriander. Spread the green filling and roll up.
  4. 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. 1. First, a piece of pork is prepared: washed and rubbed with spices to taste. You can use any marinade.
  2. 2. The meat is laid out in the center of the form, smeared with oil.
  3. 3. The potatoes are peeled, the small ones are left whole, the large ones are cut into several parts. Spread around the meat.
  4. 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. 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, it is prepared 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. 1. Peel the garlic, cut into small pieces. Peppers are cleaned of seeds and partitions, cut into fairly small cubes.
  2. 2. The meat is washed, cut in a spiral so that the piece unfolds, becoming flat. Both sides are smeared with pomegranate juice. Pepper and salt on both sides.
  3. 3. The meat is rolled back into a roll, wrapped cling film and leave in the refrigerator for an hour.
  4. 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. 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. 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 It is an oblong piece of meat. There are no bones in it, but there are 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 a delicious 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. The average cooking time 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.

Description

Pork neck in the oven- an incredibly tasty dish that will turn out juicy and fragrant. It is prepared very simply, and the only negative is the long baking time. But ready meal so tasty and appetizing that how long it cooks is not a problem. We offer step by step recipe with a photo, according to which you can easily pickle a pork neck in mustard and make it in the oven. But if desired, the proposed marinade can be replaced with a composition with honey or mayonnaise.

Pork neck is a versatile meat that can be used to cook any dish. This meat makes excellent steaks, delicious boiled pork, mouth-watering shish kebab, juicy chops, fried meat on the bone on the grill. Pork neck can be baked in the oven. Baked meat is juicy, aromatic and appetizing. At the same time, its calorie content is low compared to fried meat with potato.

You can bake meat in foil or a sleeve in portions or a whole piece. The proposed recipe will allow you to cook a roll of pork neck, which is stuffed mustard marinade with pickles. But you can complement the dish with other ingredients, such as mushrooms, potatoes, onions, vegetables, prunes, broccoli, make a baked accordion or a whole piece with cheese and tomatoes, or give preference to non-standard ingredients, such as oranges or pineapples.

Ingredients

• 
  (neck, 1 kg)
• 
  (mild, 6 tablespoons)
• 
  (6-7 pieces)
• 
  (1 PC.)
• 
  (1 PC.)
• 
  (1 PC.)
• 
  (taste)
• 
  (1 tablespoon)
• 
  (1 PC.)
• 
  (400 ml)
• 
  (boiled, 200 ml)
• 
  (taste)

Cooking steps

If you want to properly bake a pork neck in the oven, you should follow the step-by-step recipe with a photo. To do this, you need to prepare all the components. These are meat, vegetables, mustard, honey, spices and an egg. And then you can just move on to cooking.



First you need to prepare the mustard sauce. You will need it for rubbing meat. It is necessary to prepare mustard, honey, egg. Onions and basil should be washed under running water and chopped with a sharp knife.





Now you can start preparing the meat. To do this, it must be washed under running water, blotted with a paper towel to get rid of excess moisture. The finished piece of pork neck must be cut in the center along the location of the fibers. You do not need to completely cut the meat, about 1.5-2 centimeters from the bottom edge should remain.



Next, cut the meat, starting from the first cut, moving left and right. Also, about 1-1.5 centimeters should remain to the edges. You can navigate by the photo, which clearly shows the cutting process.



You should get a fairly thin and large piece of meat. It needs to be opened, preparing for stuffing.



Now you need to grease the meat well mustard sauce. Next, prepare the pickled cucumbers. The proposed recipe uses gherkins, which should simply be cut in half. But if you wish, you can use ordinary cucumbers, cutting them into slices or circles. Sprinkle the top with rosemary and thyme. There is no need to salt the meat, as there is already enough salt in the mustard.



You need to roll the piece of meat the way it was originally. It is possible that excess mustard will leak out. It's OK. They can be put in a bowl, they will be needed to prepare meat sauce. Or you can just smear a piece of pork neck with them.



Care must be taken to ensure that the piece of meat does not fall apart in the oven. To do this, it needs to be bandaged. Any thick thread will do. You can focus on the photo to bandage the piece correctly. But on top of the pork neck you need to slightly salt and pepper to taste.



Now you should install a frying pan on the stove, add a little vegetable oil. A piece of pork neck should be fried in a pan on all sides until golden brown.



At the same time, you need to prepare the vegetables that will become the basis of the future sauce. You need to take carrots, onions and leeks. Vegetables should be washed under running water. Then the onions should be peeled, and the carrots should be peeled. All vegetables should be chopped with a sharp knife..



Vegetables should be fried in a pan where the meat was fried. By this time, the pork neck should already be taken out and transferred to a baking sheet, where it will wait for further cooking.



Vegetables should be poured with a glass of water and two glasses of dry red wine. You should bring the mass to a boil and let it boil for one to two minutes.



The meat should be placed on a baking sheet with high sides or in a baking dish. Pour meat sauce there (water, wine and fried vegetables).



Top a baking sheet or baking dish should be covered with foil and put in the oven. It remains to set the temperature (160 degrees). The baking time is 2.5 hours.



Two hours later, the meat is ready.



The meat must be taken out and put on a plate or dish. meat sauce needs to be more delicious. To do this, it is salted and peppered. You can also thicken with flour (optional).





It remains to put the finished delicacy on a plate (preferably with high sides). Top the pork neck with a small amount of sauce. You can sprinkle with herbs or add vegetables to the dish.



Enjoy your meal!

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 is perfect for 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 the end 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 in 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.