Baked pork neck in the oven. Pork neck in the oven in a whole piece: the best cooking recipes

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 preparation meat - salt should be added after the meat has marinated. That is, before the process of frying or baking.

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

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

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

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

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

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

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

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

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

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

Hello dear readers! Today, at a homemade Sunday dinner, a pork neck baked in the oven in foil was served on the table. The times have come when I don’t cook on my own as often as I would like, and then I tell and show on the blog what I cooked there. Once a week, to be exact. But every meeting with you is like a balm for the soul.

I hope this feeling is mutual and you like it and can afford it, my delicious simple recipes dishes that are prepared for a family meal in the Russian outback. So, at noon, in full force, our whole family gathered at one table to.

Elite Pork Neck Lunch - Provincial Recipe

Not so bad for a modest everyday feast! Isn't it friends? Of all the pork neck dishes, this one impresses me the most. It, in my opinion, can be served in the most central restaurants of the capital of our country. Let's take a closer look at the recipe in the photo. What is so unusual about it?

As you can see, the pork neck is baked as a whole piece in foil. This approach allows the meat to retain the juiciness and flavor given to it by nature. A special marinade with honey and mustard adds the missing harmonious spicy notes to the taste of pork. This makes the aftertaste especially pleasant.

And another one distinguishing feature my prescription. The neck of the pig languishes in the oven at a relatively low temperature, but for quite a long time. From what the meat becomes very tender, and chewing it is just a pleasure. I want this gastronomic bliss to never end.

Friends, are you ready to join me for a journey into the world culinary masterpieces? Then repeat after me step by step.

• Pork neck - a piece of grams 700-800;
• 2 tbsp. l. honey;
• 3 art. l. mustard;
• greens;
• paprika;
• a pinch of salt.

marinating meat

In foil - in the oven and on the table

It remains only to tightly wrap the pork neck, install in the oven desired temperature and wait until the pulp is baked.

Coming from the not-so-poor personal experience, I conclude that two hours is enough to prepare a meat dish. And the temperature in the oven should not exceed 190 degrees. This is exactly what happened.

How delicious to bake? Not a problem for me. Cover with marinade and push into the oven. In foil, sleeve, then a simple dilemma. Suddenly there will be a chance - to shine in front of the guests. Nobody will come? It doesn't matter, we'll deal with delicious pork alone. Let's quietly lock ourselves in a cozy apartment. Our necks will get portions - doubly!

Pork is one of the most popular types of meat due to its fat content and softness. If you are a fan of her and are looking for new cooking recipes, we advise you to cook a baked pork neck, which will not leave anyone indifferent and is perfect as a main dish with any side dish.

Pork neck baked in the sleeve

Ingredients:

• pork neck - 700 g;
• garlic - 3 cloves;
• mustard - 2 teaspoons;
• coarse salt - 1 teaspoon;
• spice mix for pork - to taste.

Cooking

Rinse the neck, cut the garlic into thin slices and stuff the meat with them. Dissolve the salt in 1 tbsp. spoon of boiled water, draw liquid into a syringe and use it to inject the brine into different parts of the meat, this will allow it to evenly salt.

Then rub your neck with meat spices or just black ground pepper, and mustard. Wrap a piece in a sleeve, fasten it around the edges, and put in the refrigerator for at least a night to marinate. After that, transfer the meat to a baking sheet and send it to the oven, heated to 220 degrees for 20 minutes. Then reduce the heat to 180 degrees and bake the pork neck in the sleeve for another 30 minutes. 10 minutes before the end of cooking, cut the top of the sleeve and gently part it to form a fried crust.

Remove the meat from the oven, let it stand for 10-15 minutes, and then serve.

Pork neck baked in foil

The recipe for pork neck in foil is quite simple and requires a minimum of costs, but everyone will be satisfied with the result.

Ingredients:

• pork neck - 800 g;
• garlic - 5 cloves;
• ground black pepper and salt - 1 teaspoon each.

Cooking

Wash the meat, pass the garlic through a press and evenly distribute it over the surface of the neck along with salt and black pepper. Cover the pork with cling film and leave to marinate for room temperature at least 3 hours.

After that, put the meat in foil and wrap it very well, so that there are no holes anywhere through which the juice could flow. Send the pork to the oven, heated to 210 degrees for 1 hour.

After the time has elapsed, remove the neck, cut the foil on top, open it, and send the meat back to the oven for 30 minutes to brown it. Before you remove the neck, pierce it with a knife to check if it's done. If the ichor is released, then leave the meat for a while in the oven, but make sure that it does not become dry.

Serve the cooked pork neck with fresh vegetables or boiled potatoes.

The recipe for baked pork neck with potatoes is good because you get both the main course and side dish at once.

Ingredients:

• pork neck - 700 g;
• young potatoes - 1 kg;
• butter - 150-200 g;
• dill - a bunch;
• garlic - 4-5 cloves;
• salt and black ground pepper - to taste.

Cooking

First, prepare the spiced oil. To do this, finely chop the dill, pass the garlic through a press, and mix them with softened butter. Wash your neck, make longitudinal incisions in it, 3-4 cm deep at a distance of 1-1.5 cm from each other. friend. Put spicy oil in each pocket and sprinkle a little salt. When you've done this with all the cuts, pepper the top of the meat.

Then remove the skin from the potato and cut each tuber in half. Place the meat in a roasting sleeve, arrange the potatoes in a circle, fasten the edges and put it all on a baking sheet. Put it in the oven and bake at 160 degrees for 1 hour. When the dish is ready, let it cool for 10-15 minutes, and then put it in a deep bowl along with the resulting juice and serve.

Love pork dishes? Then be sure to try the recipes and.

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

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

How delicious to bake PORK NECK?

PORK NECK - festive dishes

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

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

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

A quality pork neck looks like this:

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

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

Ingredients:

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

Cooking method:

1. Cut the garlic into slices.
2. Wash the neck and dry with a towel. With a sharp knife, make holes in the meat and stuff it with garlic slices.
3. Salt dissolve in warm water, draw the solution into a syringe and use a needle to inject saline 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 around the edges, and put it in the refrigerator to marinate for 12 hours.
6. Preheat oven to 220 degrees. Put the sleeve with the neck on a baking sheet and place in the oven for 30 minutes.
7. Then reduce the heat to 180 degrees, and cut the upper part at the sleeve. Bake for another 30-40 minutes until the meat is done.
8. Remove the finished neck from the oven and cover with a deep bowl or other utensils. The meat should rest for about 10-15 minutes.
9. Remove the neck from the sleeve, cut into portions and serve.

Pork neck baked in foil

Ingredients:

• pork neck
• 3-4 teeth garlic
• pepper

Cooking method:

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

Pork neck with potatoes

Ingredients:

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

Cooking method:

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

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

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

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

And finally look video recipe.

How to make Pork Neck Roll

Cook with pleasure and be healthy!

Always your Alena Tereshina.

Most gourmet cooking meat dishes prefer to choose pork. Pork is considered not only a satisfying, high-calorie and nutritious product, but also very tender meat. Of course, the method of cooking the dish and its taste depend on the ingredients, and most importantly, on the chosen piece of meat. Pork neck - very soft and juicy meat, which is perfect for delicious snack or barbecue.

A selection of the best recipes for cooking pork neck in the oven will help you surprise your household and guests with the delicacy of the dish.

The pork neck is an oblong piece of meat in which there are no bones, but there are small fat layers. The layers should have a white or pinkish color, which indicates the freshness of the meat. You can cook a lot of dishes from the pork neck. The main thing is to choose the right ingredients.

As a rule, the following set of products is often used to cook pork:

• garlic;
• potato;
• salt;
• pepper (Bulgarian and hot);
• various spices;
• tomatoes;
• all kinds of marinades;
• carrot.

The general list of ingredients for cooking the dish changes depending on the recipe you choose. If you want to make a wonderful addition to the side dish, try roasting a whole piece of pork neck in the oven.

A selection of the best recipes for cooking baked pork neck

The recipe for roasting meat in the oven is the most widespread among housewives.

Cooking whole meat

Compound:

• pork neck - 1-1.5 kg;
• onions - 5-6 pcs.;
• salt and pepper (to taste);
• mustard;
• mayonnaise (medium fat or high-calorie).

Cooking:

We bake in the sleeve

If you have a baking sleeve, then the pork neck recipe is just right for you.

Compound:

• pork neck - 1 kg;
• garlic - 3 cloves;
• mustard - 2 tsp;
• salt - 1 tsp;
• water - 1 tsp;
• pepper and spices to taste.

Cooking:

Read also:

Pork neck in foil: the best recipe from leading chefs

This is one of the simplest and delicious recipes cooking pork neck in foil step by step instructions and photo.

Compound:

• pork neck - 1 kg;
• garlic - 5-6 cloves;
• ground black pepper;
• salt.

Cooking:

Note to the owner

If you decide to cook a pork neck, then you need to remember the most important rule: it is always cooked in one piece. Due to the fatty layers, the meat is juicy, soft and fragrant. If you cut the neck into portions before cooking, they may turn out to be dryish.

Be sure to use garlic, pepper, salt and marinade to cook the pork neck. You choose the marinade recipe exclusively to your liking. If you decide to bake a pork neck along with vegetables, then potatoes are best. Remember that pork should not be tough or marinade-soaked around the edges. Therefore, for pickling, you need to take an additional couple of hours.