Roasting pork neck in the oven. Baked pork neck

Pork is probably the most popular type of meat that everyone loves. For me, the best part of it is 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 best dish is the 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 the potatoes and carrots into thin strips (I grated them 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. Bon appetit.

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 culinary masterpiece. Of course, without taking into account certain nuances that we will now outline, 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 cooked in one big 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.. It is on their choice and quantity that the spiciness of the dish and its taste characteristics depend. 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 Garlic cloves should be placed whole 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 an 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 according to this recipe, then at one time you can cook a full-fledged dish that combines meat and a side dish. This is convenient if you do not have time to prepare, but you need to cook up something very satisfying.

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 the pork all 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. To form a beautiful crust, the sleeve must be torn off and the pork baked for another 10-15 minutes. After that, you can serve the dish.

A piece of pork neck weighing 1 kilogram is baked at a temperature of 180 degrees. In a slow cooker, bake the whole pork neck at a temperature of 180 degrees on the “baking” mode. Bake the pork neck at a temperature of 180 degrees in an air grill. Pork neck, cut into pieces, is baked for - depending on the thickness of the pieces.

How to bake a pork neck

How to pickle pork neck?
Pork neck in a liquid marinade should be marinated in a saucepan covered with a lid. Pork neck in sauce marinade marinate in plastic bag or right up your sleeve. In both cases, it is appropriate to put a press on the pork.

How to stuff a pork neck before baking?
Pork neck can be stuffed with carrots, garlic, prunes, raisins, lard, wild garlic.

Spices and herbs for pork neck
Rosemary, cumin, basil, oregano, curry, turmeric, marjoram, thyme, sage, tarragon, nutmeg, cilantro.

How much salt per kilogram of pork neck?
For non-salty marinades - 2 teaspoons. For salty marinades (with soy and other sauces) - 1 teaspoon.

What to serve with baked pork neck?
Pork neck served with fresh and pickled vegetables, pickles, herbs.

How to bake a pork neck in foil
Wrap pork neck in foil, put on a baking sheet and send to the middle rack of the oven.
If the dish is baked in a slow cooker, put the pork neck along with the marinade in the capacity of the multicooker.
In air grill bake the pork neck for 1 hour at a temperature of 180 degrees. 10 minutes before the end of baking, unfold the foil to form a golden crust on the pork neck.

How to bake a pork neck in a roasting sleeve
Put the pork neck into the sleeve, tie it on both sides, put it on a baking sheet and send it to the middle level ovens.
Pork neck in air grill in the sleeve bake on the lower level.
For roasting a pork neck in a sleeve using multicookers put the meat with the marinade in the multicooker container.

Marinades for pork neck

For 1 kilo of pork

1. Honey-orange marinade for pork neck. Mix 2 tablespoons of honey with 3 crushed oranges, oregano, salt, pepper and vegetable oil (3 tablespoons). Coat the pork neck with this mixture and marinate it for 3-5 hours.

2. Honey and soy marinade for pork neck. Mix 50 grams of mustard with 200 milliliters of soy sauce, 2 tablespoons of honey, ground black pepper and salt. Coat the pork neck, put in a container and cover with chopped onion half rings. Marinate 3 hours, bake 1 hour.

3. Spicy pork neck marinade. Grate the pork neck with salt (1 tablespoon), stuff with garlic (5-6 teeth), grate with black ground pepper, seasoning "for pork". Marinate the pork neck in the marinade for 5-8 hours, then bake for 1 hour.

4. Onion marinade for pork neck: onion (3 heads) peeled and cut into rings, slightly mashed and sprinkled with salt, garlic (5 cloves) peeled and stuffed with pork neck, rub with spices and herbs, cover with onions and marinate in a cold place 5 -8 ocloc'k. Bake pork neck in onion marinade for 1 hour.

5. Onion Lemon Pork Neck Marinade: 3 chopped tomatoes, juice from half a lemon, 3 onions, salt, pepper and herbs. Marinate the pork neck in a cold place for 5-8 hours.

6. Wine marinade for pork neck: 1 glass of wine, 3 onions, salt and pepper to taste. Marinate the pork neck in a cold place for 4-6 hours, bake for 1 hour.

7. Mineral marinade for pork neck: rub the pork neck with salt, stuff with garlic, spices and herbs. Pour half a liter of mineral water into a bowl, squeeze 1 lemon there and put the pork neck. Marinate in a cold place for 5-7 hours. Bake 1 hour.

8. Beer marinade for pork neck. Rub the pork neck with salt, spices, stuff with garlic. Pour beer (preferably fresh) and marinate in a cold place for 2-4 hours.

9. Soy marinade for pork. Stuff the pork neck with garlic, rub with spices and pour over soy sauce with water in a ratio of 2:1. Marinate in a cold place for 2 hours.

10. Mustard and sour cream marinade for pork neck. Mix 3 tablespoons of sour cream with 2 tablespoons of mustard and 3 garlic cloves. Stuff the neck with garlic (5 cloves) and prunes (20 pieces), grate with mustard-sour cream mixture and marinate for 4 hours.

11. Kefir-onion marinade for pork neck. Mix half a liter of kefir with chopped onions (5 heads), grind 5 pieces of kiwi in mashed potatoes and rub the pork neck with all this. Marinate at room temperature for 3 hours.

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

How to roast 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 methods of baking.

The first pickling method:

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

The second pickling method:

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

The third pickling method:

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

All the ingredients of the selected marinade are mixed with each other, they evenly rub 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 turn out not so fragrant. If there was not enough time for pickling, stuffing the neck with garlic will help to add more piquancy to the taste. To do this, punctures are made in the meat over the entire area with a knife about 2-3 cm deep, each of which is placed a thin slice of garlic.

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

Checking the readiness of the neck is simple: when piercing a piece of meat, a transparent or slightly yellowish, but not bloody juice should stand out

How to bake a neck in a sleeve

The baked pork neck in the sleeve turns out to be especially juicy, for its preparation it is enough to place the meat in a special culinary sleeve. To do this, marinate the meat, put it in a sleeve, fix its edges and place it in a cold oven.

It is necessary to cook meat at a temperature of 180 ° C for an hour. The meat with this baking is 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.