How to marinate a pork neck for baking. Neck: delicious cooking recipes

Taste Info Meat second courses

Ingredients

Pork neck - 800 g;
Salt - 2 tablespoons;
Black peppercorns - 5-6 pcs.;
Bay leaf - 2-3 pieces;
seasoning dry Italian herbs- 1 tsp;
Ground black pepper - to taste;
Water - 1 l.

How to cook a baked pork neck with a whole piece in the oven

Prepare the pork neck marinade. Pour one liter of fresh filtered water into a saucepan. Add bay leaf and black peppercorns to it.

Pour in the salt. Put the pan on the stove, bring the water with salt, pepper and bay leaf to a boil. Boil for 3-4 minutes and turn off. Refrigerate the marinade.

Wash a piece of pork neck and put in a saucepan with marinade. Let stand at least 5-6 hours, preferably overnight.

When the pork neck is marinated, remove it from the pan and dry it a little with a paper towel. Rub thoroughly on all sides with dry seasoning to your liking or just different dry herbs: basil, rosemary, oregano. You can take dry garlic.

Put the meat in a roasting sleeve and secure the ends with clips. I don't have a sleeve, but a baking bag. Highly recommend. It's much more comfortable than the sleeves.

You can cook a dish in foil. There are several variations here, either wrap the pickled piece of meat in foil, or put it in a mold and cover with foil on top.

Some housewives also prepare a side dish of potatoes. Simply peeled potato tubers are sent into a mold, the potatoes will turn out fragrant and very tasty.

Preheat the oven to 190-195 degrees. Send to her pork neck. Bake the meat for one hour. Then open the bag and make a puncture with a thin knife or a long wooden skewer. If the juice coming out of the pork is light, then the meat is ready. If it is pink, keep the neck in the oven for another 15-20 minutes. During this time, it will reach the desired condition. The main thing at this point is not to overdry the neck. A lot of juice is produced during the baking process. When you take the meat out of the bag, do not pour out this juice, but use it in the preparation of sauces or soups. Some cut open the bag at the end of cooking to brown the meat. I do not do this for fear that it will dry out. And so the crust is formed.

When you take the meat out of the oven, do not open the bag, but let the pork cool well. Once the meat has cooled, send it to the refrigerator. The next day, the meat will be soft, elastic and will be perfectly cut into thin slices. Slice the pork neck and serve.

Believe me, the baked pork neck in the oven is very tasty and can safely replace any of the most expensive sausages.

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;
black ground 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 cling film and leave to marinate 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

To get started, prepare spicy 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.

Most gourmets prefer to choose pork for cooking meat dishes. Pork is considered not only hearty, 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.

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

How to choose a pork neck, and what ingredients are needed to cook it?

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

Most widespread among housewives received a recipe for roasting meat in the oven.

whole pork neck recipe

Composition:

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

Cooking:

The recipe for a delicious pork neck baked in a sleeve

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

Composition:

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

Cooking:

Be sure to rinse the neck and dry with a towel. Peel the garlic and finely chop. You can skip the cloves through the press. Lubricate the surface of the neck with salt, pepper and garlic.
Cover the neck grated with garlic mixture with a film for food products and leave to lie down for about 3 hours before moving on to the next step.
After the time has passed, the meat is transferred to the foil. There should be no holes in the foil. Wrap the pork neck tightly with foil, place on a baking sheet and send to the oven.
The foil will not allow the resulting juice to flow out, so the meat will turn out juicy and soft. We bake for about an hour.
Without pulling the meat out of the oven, carefully cut the foil on top so that it can brown.
Check readiness with a knife or toothpick. There should be no ichor in the finished neck. To such meat dish you can cook any side dish.

Secrets of cooking pork neck: a note to the hostess

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 portioned pieces before cooking, they may become dry.

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.

As you can see, all recipes are very easy to follow. If you decide to please yourself, your guests or relatives with a meat masterpiece, be sure to bake the pork neck in the oven. Exquisite fragrance garlic and spices, juiciness and unsurpassed taste of a whole piece of meat will not leave anyone indifferent.

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 big piece foil and wrap the pork in it so that there are no holes anywhere through which the juice can flow 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. AT boiled water dissolve the salt. Draw liquid into the syringe, inject the brine into different parts of the piece. This will dry it out evenly. Rub the neck with spices, pepper and mustard. Marinate the meat for several hours. To make it especially fragrant, you can leave pork for the whole night. Then lay out the piece in Pin the edges. Put the meat to bake in the oven at a temperature of 220 degrees for half an hour. Then reduce the heat to 180 and hold the neck for another 30 minutes. For education beautiful crust the sleeve needs to be torn off and bake the pork for another 10-15 minutes. After that, you can serve the dish.

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Prepare the pork marinade: to do this, put the laurel, peeled garlic cloves, black peppercorns and salt in a mortar. Grind them into a coarse powder (but not very fine, we don’t need a very fine “dust”). Bay leaf does not lend itself very well to abrasion, because. it is flat, so I suggest using a large sea salt and peppercorns as an abrasive. Don't be surprised: the bay leaf is the main spice here. Only here we use it not usual form, but in the form ground seasoning, which will rub a piece of meat. Now this is no longer news, but for some reason we use bay leaves only in their entirety and for one purpose. In vain)). If there is no mortar, it is quite possible to do without it: the bay leaf can be broken with your hands or chopped with a knife. But try to make it as small as possible. "Sticks" from bay leaf- thick veins - can be removed, but it's not scary if they remain: when baked, they will become brittle and brittle.

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Add olive oil in a mortar with ground spices and mix all the herbs. The marinade is ready. On the issue of oil - absolutely any vegetable oil. Its main function is to make a protective film on the carcass, which will prevent the loss of juices during baking. Experimenting in the kitchen is good, but in this case you can’t change the marinade for, say, red wine. If oil is removed from the marinade, then this method of baking, as described below, cannot be used. I like to use extra virgin olive oil because for a day of pickling, oil will also give its notes! About herbs: any herbs will do here, there should be a lot of them, because. they form very tasty fragrant crust when baking.

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Take the pork neck. Remember that the pork neck is very fat and small, weighing up to 2, maximum 2.5 kilograms. If you are offered a neck weighing 3-4 kilograms, do not believe it, this is a neck with a significant part of the back, which is much cheaper and of a slightly different quality. It is not necessary to cut fat, because. It is the fat that melts during baking and makes the meat even juicier. Rub the pork well with the resulting marinade. Ideally, the meat should be marinated for a day (in cool place or in the refrigerator), you can leave it overnight, but if you don’t have time for this at all, you can start baking after 30 minutes. In case of long pickling, cover with cling film.

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Roast the meat in the oven at 100°C for 4 hours for a 2kg piece +1 hour for each additional kilogram of weight. Again, don't be surprised! If you have a piece of 2.5 kg, then it should spend 4.5 hours in the oven at 100 ° C. At the same time, nothing will happen for the first two hours: i.e. You won't smell fried meat meat will look completely raw in the oven. But at this time the meat is already cooked. Moreover, it is prepared in a special way, all juices are “sealed” inside, because. long cold roasting gives the same effect as instant roasting over high heat. The meat remains pink inside: in a piece of meat, the temperature will not exceed 80 ° C, i.e. there will be no change in the protein. Only after 2-2.5 hours will there be a slight smell and, perhaps, some juice will stand out. This is also unusual, but during the entire cooking time, no more than two or three tablespoons of juice will flow out of the meat, all the juices will remain inside, and you will feel it! After 4 hours, the meat also seems raw, but you can see that the fat has become transparent. Everything is going according to plan - let it be worth the allotted time! In the recipe for lamb, I somehow laid out the whole process “in dynamics” throughout the entire baking.