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

If you are not planning a buffet table, but a full-fledged festive table with cold appetizers, salads and dessert, then in this scenario it is difficult to imagine treats without a real hot dish. Pork baked in the oven, garnished with herbs and vegetables, exuding heat and an unsurpassed aroma of spices and meat, will become a truly central dish on the table. All attention will be riveted on him until all the guests and household members try and eat plenty of juicy delicious meat.

The art of cooking tender and fragrant pork baked in the oven is an indicator of the skill of a true culinary specialist.

Despite the fact that there are many options for cooking pork in the oven, even more types of meat and spices are used, all of them are united by the true love of the culinary creator himself for such a great hot dish.

If you are still wondering what hot dish will be festive enough for the New Year or Birthday, then cast away all your doubts. Oven-roasted pork easily aspires to be the number one favorite with our home cooks. This is especially true for the New Year. Boiled pork or meatloaf, juicy ham or stuffed neck, for us in the New Year this is a symbolic and festive dish, akin to Olivier salad.

Pork baked in the oven can be supplemented with vegetables that will be baked with it, mushrooms, spices and herbs, even other types of meat. There are so many different culinary secrets surrounding the recipes for cooking this meat that sometimes you don’t know which side to approach it. You can bake pork in foil or paper, in an open way or in a sleeve, in dough or a fur coat of vegetables. It can be a whole piece or an original sliced accordion with tomatoes and cheese, it can even be a fragrant filling wrapped in meat. The limits are set by your imagination and skills.

For such a dish as pork baked in the oven, several main types of pork meat are traditionally used: neck, ham, shoulder and chop. Sometimes pieces are sold with the names "pork for roasting", but most often these are all the same parts of the body. The taste of the baked meat will depend on which part you use. A leaner chop may turn out to be dry, so it is advisable to marinate and stuff it; you can make excellent rolls from it, for example, with mushrooms. A more tender and fat neck is remarkably baked as a whole piece, dryness does not threaten it due to fatty streaks, but it also seriously decreases in size, although it remains very juicy. The ham is also quite lean meat and requires additional feeding with marinade or cooking in conditions where the meat's own juices are not allowed to evaporate freely. I'm talking about sealed dishes and all kinds of "wrappers" for meat.

In any case, to cook baked pork, you need to arm yourself with suitable utensils, since a festive piece of meat is usually large, with foil or a sleeve, spices and sauces, and there is also time for pre-preparing the meat, or rather for marinating.

It’s hard to argue with the fact that meat that has lain overnight in the marinade before getting into the oven will not be tastier than a piece that immediately goes to the roasting. Although there are also quick recipes. After all, it is not always possible to subjugate time, and guests are more than sudden. One thing is clear that you should have a couple of hours to prepare and the process of roasting pork itself.

Let's look at a variety of recipes to choose "the one" and cook it.

Pork roasted in the oven in a large piece with honey, barbecue sauce and Dijon mustard

Pork baked in the oven in fragrant spices is also called boiled pork. This is a very tasty and juicy meat that can be eaten hot, serving it on the table as a main course, or it can be used cold for sandwiches. Many people have probably seen that baked ham is sold in sausage departments in stores. So, it is also prepared by baking, the only thing is that it is still difficult to trust store options, because you don’t know exactly how fresh the meat is, how it was cooked, and whether any harmful additives were used. Homemade pork will of course be healthier and tastier because you will know exactly what you put in and when you cooked it. Such meat can completely replace ham and sausage for you.

As for the hot serving option, such pork baked in the oven is more of a festive dish for guests or family members when there are a lot of people at the table. Usually a very large piece of meat is baked, from a kilogram to two, so that it is enough for everyone. After all, many people may want supplements. Especially if it's pork according to this recipe.

For cooking you will need:

pork (carbonade, ham, neck) - 1.5 kg,
ground black pepper - 0.5 teaspoon,
garlic - 3-4 cloves,
paprika - 1 teaspoon without top,
barbecue sauce - 3 teaspoons,
honey - 2 teaspoons,
Dijon mustard - 1 tablespoon
salt - 2 tablespoons.

Cooking:

1. The secret to cooking pork in the oven according to this recipe is that the meat is marinated in advance in liquid brine. So it is better salted and saturated with moisture, which allows it to be tender and juicy, even if you use a fairly dry chop or ham.

First of all, wash a piece of fresh pork thoroughly and dry it with a paper towel. Now, in order for the meat to be salted not only outside, but also inside, it must be pierced. For this, a special tenderizer tool or a thin and long knife is suitable.

Make frequent vertical cuts from top to bottom, but not through.

2. Now you need to put the meat in a large bowl, in which it will be possible to fill it with marinade. Marinade recipe: 1 tablespoon of salt per liter of water. Put the meat in a container and fill with salt water so that it completely covers it. Now cover and refrigerate for 2-3 hours.

3. When you remove the meat from the brine, first wipe it well with paper towels so that there is no water left. Now you can rub it with spices.

4. In a separate bowl or bowl, mix honey, sauce and dry spices together. Squeeze the garlic there, you can grate it on a fine grater. Now mix everything well. Please note that mustard is not included in this sauce.

Coat the meat with the resulting mixture on all sides and rub well.

5. Now put the meat with a fatter layer down, and spread the top side with Dijon mustard. This will be the beautiful side of our roast pork.

6. Now place the pork in an oiled baking dish. In order for the pork baked in the oven to bake inside and not dry out on the outside, it must be baked closed. Therefore, cover the baking dish with a lid, if any. If there is no lid, then make it out of foil, tightly bending the edges.

7. Bake the meat in the oven at 180 degrees for about an hour. After an hour, take out the pork, open and pierce with a knife or skewer, if the juice is clear - the meat is ready, if pinkish, then put in the oven for another 20 minutes.

Now you need to brown the crust so that the meat looks appetizing. To do this, simply remove the lid or foil and put the meat back into the oven. Grilling or convection helps to quickly brown the meat. If your stove does not have this, then just turn up the temperature for a few minutes, but watch the meat carefully so that it does not burn.

As soon as the crust is browned, take out the pork. The finished pork baked in the oven should lie a little under the lid, if you are going to serve it hot, the meat will cool down a bit and it will be possible to eat it and it will be better cut into slices.

Serve pork on the table, cut into slices and garnish with herbs. The guests will be delighted.

If you want to use such boiled pork as cold meat, then let it cool completely before cutting. It will become denser and cut much thinner, just right for sandwiches.

Bon appetit!

Juicy pork neck baked in the oven in the sleeve

Another simple way to make pork roasted in the oven juicy and tender is to cook it in a roasting sleeve. The sleeve perfectly retains all the meat juices inside the piece and does not allow the meat to dry out, all the flavors also remain inside and saturate the meat through and through.

To cook pork in the sleeve you will need:

pork neck - 1.5 kg,
garlic - 4 cloves,
bay leaf - 2 pcs,
ground coriander - 3 teaspoons,
Provencal herbs - 3 teaspoons,
salt - 3 teaspoons.

Cooking:

1. In order to keep the meat tender and juicy, we again use the wet salting method. It is quite justified in baked pork recipes when one large piece is cooked. Plus, it saves the meat from excessive dryness, which is sometimes inherent in pork.

Clean and towel-dried meat must be dipped in the marinade so that it completely covers it. The recipe for this marinade is simple: put 3 teaspoons of salt, two teaspoons of coriander and 2 teaspoons of Provence herbs in 1 liter of hot water. Add 2 bay leaves to the water and mix well. The main thing is that the water is hot, boiling water. This will bring out the flavor and aroma of the spices.

Immerse the meat in the brine only after it has cooled, it is not our goal to cook the meat. Let the msu soak for a few hours. Minimum - 3 hours, maximum - overnight.

2. After the meat has rested for its time, take it out and dry it well with towels. Then rub with a couple of pinches of salt, a teaspoon of coriander and a teaspoon of Provence herbs. This will give extra flavor when baked.

3. Now it's time for the garlic. Cut the peeled cloves lengthwise into 4 parts and stuff the pork with these sharp pieces. To do this, take a thin long knife and make punctures in the meat from top to bottom. Put a piece or two of garlic in each hole.

4. Now you need to tie a piece of meat with a thick thread. Pork roasted in the oven tends to shrink and deform a little depending on the streaks of fat. The neck is especially susceptible to this. Plus, when not tied, it tends to take on a flat look, because the meat is soft and not very dense, such as carbonade.

Take a thick undyed thread, preferably cotton, and tie a piece in the form of a net. This can be done by throwing loops on it, crossing the threads in the middle.

5. Next, take a baking sleeve large enough to leave a few centimeters from the meat to the film on all sides. Lay the meat inside, you can add bay leaves from the brine. Then tie off the ends of the sleeves.

To allow small amounts of steam to escape during baking, cut or poke 3-4 small holes in the top of the sleeve.

6. The oven must be preheated to 180 degrees. This is an important rule. which allows you to quickly bake the surface of the meat and lock all the juices inside.

Place the meat in the sleeve on a baking sheet or in a mold and bake for about 1 hour, it may take a little longer. Readiness can be checked by cutting the sleeve and piercing the meat with a toothpick or knife. The juice that flows out should be clear.

To make the meat look more appetizing, let it stand for another 10 minutes in the oven with the sleeve already open, until the top side is browned. After the meat is pulled out, let it rest wrapped in a sleeve and cool slightly. After about 15 minutes, you can put it on a dish and start cutting it to the table.

Serve the oven-baked pork in the sleeve with fresh vegetables, salads and other side dishes, for example.

Enjoy a wonderful hot meal with your family!

Tender baked pork - meatloaf with sweet pepper, garlic and pomegranate sauce

Pork roasted in the oven does not have to be an exceptionally large whole piece. How can you pass by another option for its preparation in the form of a roll. The same piece of pork neck is taken for 1.5-2 kg and cut in a spiral, the filling is added and the meat is rolled up. In this case, the meat is flavored not only by the spices in which you marinated it, but also by the filling. And the filling can be made from vegetables, mushrooms, bacon, cheese, spices and herbs. And much more can be put in a meatloaf.

Such a beautiful dish will decorate any holiday. And cooking it is not too difficult, as it might seem at first glance.

For cooking you will need:

pork neck - 2 kg,
bell pepper - 1 piece,
garlic - 6 cloves,
mayonnaise - 100 grams,
mustard - 2 teaspoons,
mustard seed - 1 teaspoon,
bay leaf - 2 pcs,
pomegranate sauce - 2 tablespoons,
pepper to taste
salt to taste.

Cooking:

1. Before we start rolling the meat roll, let's take care of the filling. In the filling we will go sweet bell pepper and garlic.

Cut the garlic with a knife into small pieces. Remove the seeds from the pepper and cut into small cubes.

2. Whatever meat you would not cook, be sure to wash it before. Dry the washed meat with paper towels or napkins. Now the large piece needs to be cut in a spiral so that it turns around and becomes flat.

3. Brush both sides of the flat piece of meat with pomegranate sauce. For example, Narsharab.

4. Salt and pepper the meat on both sides. Roll back into a roll and wrap in cling film or place in a bowl. Refrigerate for about 1 hour to marinate the meat.

5. In a separate cup, mix the sauce. To do this, put 2 teaspoons of mustard, 100 grams of mayonnaise, a teaspoon of mustard seeds and crush 2 bay leaves with your hands. Then mix it all up well.

6. Remove the meat from the refrigerator after an hour, unroll the roll and spread the prepared sauce on the inside.

7. Now spread the garlic and bell pepper evenly over the sauce layer. Then roll the roll with the stuffing inside, trying to make it tighter.

8. After rolling the roll, spread the sauce on the outside on all sides.

9. Now wrap the pork in two layers of foil. Place the bundle on a baking sheet or baking dish. Preheat the oven to 180 degrees. And put the meat to bake for 1.5-2 hours.

10. After this time, check the meat for readiness by piercing it with a skewer or knife. If the juice is clear, then the pork baked in the oven is ready. Now you can cut off the top layer of foil and send the meat to the oven for another 10 minutes, so that the top layer is also browned.

The meat is now ready and ready to be served. Cut it into slices 1.5-2 centimeters thick and treat guests.

Bon appetit!

Pork baked in the oven in puff pastry

When your goal is to cook such a dish as a whole piece of pork baked in the oven, but in such a way as to make an indelible impression on the guests and make the holiday unforgettable, and your culinary skills are a legend, then you should pay attention to this original recipe. Straight from France, the traditional way to bake pork in puff pastry. Yes, not just like that, but with mozzarella and jamon, and aromatic herbs. The mere sight of him is salivating.

Pork baked with pear - an original holiday recipe

Perhaps you have tried cooking the classic spiced boiled pork, maybe you even cook a fragrant meatloaf with vegetables. Have you tried to cook pork baked in the oven with fresh sweet pears? No? You should definitely try this dish.

Now it is no longer a problem to find fresh juicy pears in stores and on the market even in the middle of winter, for example, conference pears, beloved by everyone. And what if you cook pork baked with pears for the New Year. It will be very easy and will not require much time. But it takes a little preparation.

For pork with pears you will need:

pork neck or chop - 1.5 kg,
red sweet wine - 100 ml,
pear - 2 pcs,
sweet chili sauce - 2 tablespoons,
balsamic vinegar - 1 teaspoon,
curry - 1 teaspoon,
dry oregano - 1 teaspoon,
salt and pepper to taste.

Cooking:

1. Cut fresh, washed and well-dried pork in the form of an accordion. Make cuts from top to bottom so that the meat opens like a book.

2. Rub the meat with salt, ground black pepper and dried oregano on all sides and place in a deep container.

3. Pour the meat with 100 ml of red wine and leave to marinate for a while. Cover with a lid or cling film. Leave to marinate for at least an hour if you already have a holiday today, or you can even overnight if you prepare in advance.

5. Cut the pears into slices.

6. Prepare a baking dish. A mold or baking sheet will do. Put two layers of foil on the bottom, lay the meat on it. In the cuts made in the meat, put a few slices of pear to fill everything evenly. Then wrap the meat in foil and bake at 200 degrees for at least an hour.

7. Now it's time to prepare the sauce. To do this, in a cup, mix sweet chili sauce, balsamic vinegar and add curry. Mix everything well.

8. After an hour, remove the meat and check for readiness with a skewer or knife. If it’s ready, then it’s time to spread the sauce on the meat and put it back in the oven until the crust is browned. This may take about 20 minutes. Watch the meat.

9. Ready meat will have a sweetish and spicy taste at the same time. Curry will give him a peculiar flavor, and pears will set off the tender, well-baked pork in a stunning way.

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.

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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:

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

4. Meat is prepared in the usual way. Cut in a spiral so that the piece unfolds, becoming flat. Lightly repulsed.
5. The wild garlic is crushed by cutting with a sharp knife, the onion is cleaned, finely chopped and mixed with wild garlic.
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.
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. First, a piece of pork is prepared: washed and rubbed with spices to taste. You can use any marinade.
2. The meat is laid out in the center of the form, smeared with oil.
3. The potatoes are peeled, the small ones are left whole, the large ones are cut into several parts. Spread around the meat.
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. 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 cooked 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. Peel the garlic, cut into small pieces. Peppers are cleaned of seeds and partitions, cut into fairly small cubes.
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. The meat is rolled back into a roll, wrapped in cling film and left in the refrigerator for an hour.
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. 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. 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 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 are 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 with 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. The easiest way is to 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.

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 the neck with meat spices or just ground black 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 at room temperature for 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 finished 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.

Let's start by preparing the stuffed pork neck. To do this, you must make incisions across the neck. The incisions should be deep, but not completely. The thickness of the cuts should not exceed 1.5 centimeters.
Let's prepare the "minced meat" of fruits and herbs for the filling. The composition of the filling depends on your culinary imagination. Put whatever you love the most. It can be chopped dry fruits, nuts, herbs and even grated cheese.

You can simply put slices of cheese or vegetables between meat sheets (zucchini, eggplant, tomatoes). Before laying the filling, rub each cut with spices and salt.
If a thick marinade was used for marinating, we recommend lubricating (after stuffing) the pork with the same marinade.
Pieces can be fixed with skewers or toothpicks. This will be done in order to get one whole piece of neck after cooking.
The next step is the oven.
If you are going to cook the neck in a whole piece, without cuts, you will have to preheat the oven to 180 degrees. Cooking time depends on the weight of the neck, on average about an hour.
The neck should be baked in a deep pan or baking dish. Lay out the pork with the marinade or sauce, whatever you call the marinade mix. If the meat was not marinated, then pour the broth, or a mixture of water and wine into a baking sheet.

The readiness of baked meat is determined by the color of the juice released when piercing a piece with a knife. Meat juice should be clear, without blood.

And now let's try to bake the neck in the baking sleeve. You will also have to bake at a temperature of 180 degrees. Cooking time - by weight.
With this cooking method, the fat does not splatter during baking. Pork turns out juicier, because it was cooked in its own fat, and not in pairs from the broth.
Put a piece of pork neck in the sleeve, preferably with marinade, and tie on both sides. After cooking, a soft crust will appear on the meat. In order to get a brown crust (barbecue), you will have to release the upper part of the pork from the sleeve at the end of cooking, cutting off the sleeve with scissors. After baking for another 10-15 minutes, until the desired result is achieved.

Another cooking method is baked pork neck in foil. In the foil, the pork also completely retains its juiciness. A piece of pork neck with sauce or marinade vegetables is placed on a sheet of foil.
Wrap so that the meat is completely covered with foil. Bake in an oven preheated to 180 degrees. Cooking time depending on weight. To get a blush, at the end of cooking, remove the foil completely.

Pork can actually be considered the main product in the preparation of dishes for the New Year's table. In addition to taste, pork dishes have a festive and appetizing look, especially if they are made from whole pieces of meat, ham, neck, pork head.
The same recipes can be used in the preparation of pork ham, which gives an exquisite look to the festive New Year's table.

I really love cold cuts, but lately they have become somehow inedible. So I wondered, pick up a series meat recipes own cooking.

In this recipe, we will consider the technology of cooking pork neck, or as it is also called - carbonate or ham .

This recipe is more suitable for those who are not fond of fried and baked meat, i.e. for light food lovers.

The neck is mostly boiled and only slightly baked in the oven, for an aesthetic look, so don't be confused by the name: " meat baked in the oven ».

Cooking neck prescription is divided into several stages:

- flavoring meat with spices,

- stuffing necks with garlic and carrots,

- cooking,

- baking in the oven,

- cooling and serving.

In principle, the cooking process is very simple, and the resulting product exceeds all expectations.

Household opinion:

- Slavik (husband) said that the meat looks like boiled, but he likes baked more. But a very edible dish.

- Vladik (son) said that it was edible.

- mom - I really liked the neck, because it turned out soft and juicy.

If you have a desire to cook this delicacy, then let's get started ....

The original composition of the products.

As we can see, our delicacy has a simple composition: a piece of pork neck, coarse salt, garlic, ground black pepper, meat spices, garlic and carrots.

Step-by-step description of pork neck baked in the oven.

1. Preparation of the pork neck.

Wash carrots in water, remove the top layer and cut into small pieces, from one edge, as it were sharpening under a peg.

Garlic, disassemble into cloves, wash and cut each clove into sharp slices.

We clean a piece of meat from fat, give it a relatively uniform shape, put it in a saucepan, pour it with cold water, rinse and dry it with a paper towel.

In the meat we make cuts, at a distance of 2 cm, from each other. Then lightly grease the piece with sunflower oil, salt, pepper and add seasoning for meat.

Now, the spices need to be rubbed into the meat, including through the cuts.

We push the carrot slices and garlic into the cuts. This is not easy to do, but if the pieces are very sharp, then there will be no special problems in the undertaking.

The piece was stuffed, flavored with spices, now it remains to smear it with ready-made mustard and put it to marinate.

I grease the meat in stages: first on one side, and then in a bag on the other side.

We will cook carbonate, we will be in the baking sleeve, so in order not to dirty the dishes once again, we will marinate the meat right away in it.

To do this, we take two packages and put one into the other - this must be done for reliability and we put the greased neck on only one side.

So it is more convenient - do not get your hands dirty.

The meat is in the bag, turn it over with the greased side on the table, and grease the non-greased side with mustard right in the bag.

If you still have cloves of garlic and carrots, then you can simply put them on top, on each layer.

Leave the processed meat to marinate at room temperature for 3 hours.

2. Cooking boiled pork.

3 hours have passed, we proceed to further cooking.

From the bag with meat, carefully expel the air and tightly tie it.

We collect cold water in a large saucepan and lower the package - There should be enough water for the meat to float freely in it. and cover with a lid.

Cook the neck for 1 hour, from the moment of boiling. As soon as the water boils, the fire must be reduced to a medium boil and the lid slightly opened.

An hour has passed, carefully remove the bag from the pan, put it on a baking sheet and carefully cut the bag.

Be careful! Hot steam will come out of the package - do not scald it.

We cut the bag, peel the carrots and garlic from the meat, carefully, using a spatula, transfer it to a baking dish.

We put in a heated oven and bake at a temperature of 180 degrees for 15 minutes, until golden brown.

The meat is baked, it remains to cool it and put it in the refrigerator. I usually wrap ham in foil.

If you cook it before serving, then cut it into slices and invite guests.

Bon appetit!