How to cook a piece of pork neck. Marinades for pork neck

Pork neck, baked in the oven, is a wonderful appetizer for the holiday table, as well as for the arrival of unexpected guests. I often bake meat in a whole piece, as it is very convenient; you can always quickly prepare sandwiches or simply serve cold cuts. Depending on the selected piece of meat, the baking time can be increased or decreased.

Prepare all ingredients for cooking pork neck in the oven. You can take any spices to your liking. I used a French herb blend and barbecue seasoning.

Wash the pork neck and dry it with paper towels. Mix salt, French herbs and seasoning, rub the meat on all sides.

In a suitable container, mix wine with soy sauce and place the meat in this mixture for 45-60 minutes. The meat should be turned over periodically.

After this time, place 2 sheets of foil crosswise in a baking dish, place the meat in the center, and wrap the foil in a double envelope. Pour the remaining marinade into the envelope, there should be about 100 ml, you can pour water instead of marinade.

After this, secure the foil on all sides. Heat the oven to 230 degrees, place a baking sheet with meat in it and bake for 40 minutes. Then reduce the temperature to 150 degrees and bake for another 1 hour.

Unfold the foil. In the process of baking the pork neck in the oven, we create a lot of meat sauce.

Transfer the finished pork neck to a plate and pour the sauce into a separate bowl; it can be useful for side dishes.

When the neck has cooled, wrap it in foil and put it in the refrigerator for 2-3 hours. After this, the neck is perfectly cut with a sharp knife. Serve the delicious pork neck as directed.

Bon appetit!

1. The recipe for cooking neck in the oven in foil begins with preparing the meat. The pork must be washed, dried thoroughly and placed on a sheet of foil. Remove excess films or large pieces fat as desired. Since the neck is quite fatty meat, add vegetable oil not necessary during cooking.

2. The set of spices for preparing this dish is minimal in order to preserve true taste meat. The dried neck must be salted and peppered on all sides. Using a sharp knife, make small holes across the entire surface of the piece.

3. Garlic can be considered the main and integral ingredient. Thanks to it, the meat turns out amazingly aromatic. The garlic needs to be peeled and cut into 4-6 pieces per clove. Place pieces of garlic into the cut holes.

4. Classic recipe necks in the oven in foil can also be supplemented with your favorite meat spices. You can use paprika hot peppers, dried herbs or ready-made kits.

5. Now the foil must be carefully wrapped so as not to release excess juice and the meat must be placed in a well-heated oven. To ensure that the pork is juicy and properly cooked, it is better to set the temperature to no more than 190 degrees. After 1.5-2 hours, depending on the size of the piece of meat, the foil can be carefully unfolded. Leave the neck to bake for another 15-20 minutes at a temperature of about 210-220 degrees. This way, the meat will be juicy inside, and the top will be golden brown.

Today my husband bought excellent meat at the market - pork neck, or as it is also called pork neck. You know, I didn’t even bother looking for a recipe to make something out of it, since I already had it prepared in advance. The point is that after all New Year's holidays There are a lot of dishes written down in my culinary notebook. When holidays passed and everyone went to work, everyone began to talk about the dishes that they had tried and which turned out incredibly tasty. Many colleagues, including myself, carried one dish or another to work for a long time. I really liked the taste of the unusual and juicy meat. A colleague treated everyone to it during lunch break. I really liked the taste of this yummy, so now all I had to do was try it at home at the first opportunity. Since pork neck is an excellent meat, I decided to cook it with it. this dish. I have prepared a simple recipe for you, thanks to which you will learn how to bake a pork neck in the oven so that it is juicy. Eat little trick in its preparation: you need to bake it under foil and for no more than 45 minutes. It is also advisable, at least occasionally, to remove the meat from the oven and pour the resulting juice over it. Pay attention to this one too.




So, the ingredients you will need:

- pork neck weighing 500 grams,
- garlic to taste,
- salt to taste,
- ground pepper taste,
- a couple of tablespoons of mayonnaise or sour cream.

Recipe with photos step by step:

Immediately wash the pork neck and place it in a baking dish.




Rub the meat well with salt and pepper.




Peel a clove of garlic, squeeze through a garlic press, add to mayonnaise, stir.




Brush the sauce completely over the pork neck.






Cover the pan with foil. Be sure to see how it's prepared

Pork neck is often used to prepare various meat dishes, each housewife has her own recipe. Pork neck is particularly soft and tender. Pork neck does not contain various veins and muscles. This is why many people try to choose this part of the pork. The length of the pork neck reaches thirty centimeters and is shaped like a loaf of boiled sausage.

Dishes made from pork neck are very tasty. Let's look at some pork neck recipes.

Recipe No. 1 - whole pork neck baked in the oven with cheese and tomatoes

This recipe includes cheese and bell peppers, which go great with... pork neck.

Ingredients

Ingredients that we will need for this recipe:

1. pork neck - 1 kilogram;
2. garlic in the amount of 1 head;
3. salt in the amount of one teaspoon;
4. black pepper in the amount of 1 teaspoon;
5. dry mustard in the amount of one teaspoon;
6. five tomatoes;
7. two bell peppers;

Cooking recipe step by step

Step No. 1. Let's start with the pork neck. It should be cut. However, it does not need to be cut to the end.

Step No. 2. The garlic should be finely chopped, transferred to a separate bowl and mixed with all the spices.

Step No. 3. The cheese needs to be cut into thin slices.

Step #4. bell pepper should be cut thin in small pieces. We will put it between pieces of meat.

Step No. 5. Cut the tomatoes into thin slices.

Step No. 6. Let's move on to processing the meat. Each cut piece must be treated with a mixture of garlic and spices. Make it your own.

Step No. 8. Place the meat and vegetables on foil and pack everything well so that air does not pass through, as required by the recipe. This is very important step.

Step No. 9. We send our meat with vegetables, packed in foil, into an oven preheated to 200 degrees. It should be baked for about an hour. If after an hour the meat is without a crust, then you need to leave it for some more time in the oven until it forms.

Recipe No. 2 - whole piece of pork neck baked in the oven

The classic recipe for pork neck baked in the oven is simple and will not leave anyone indifferent.

Ingredients

To prepare this dish we will need:

1. pork neck in the amount of one kilogram;
2. two heads of garlic;
3. salt and ground black pepper - to taste.

Recipe step by step

Step No. 1. The garlic needs to be peeled. Then we move on to chopping the garlic. Large cloves should be cut in half. Small cloves can be left whole.

Step No. 2. Stuff the pork neck with garlic. To do this, use a knife to make holes in the neck and place cloves of garlic there. They should be inserted deeply so that they do not fall out during the cooking process. We make garlic cuts like this on one side and on the other. Place the garlic evenly over the entire area of ​​the neck.

Step No. 3. Rub the meat with salt and pepper. We also do this on both sides. Rub everything thoroughly with your hands.

Step No. 4. The meat should be placed in the oven, preheated to 180 degrees. The total roasting time for the pork neck is one hour.

Step No. 5. Forty-five minutes after cooking, take out the meat and grease it with rendered fat. This can be done using a silicone spatula.

Step No. 6. After this, increase the temperature to 220 degrees and bake the meat for another twenty minutes, as required by the recipe.

Step No. 7. After twenty minutes, the meat can be checked for readiness using a knife. If there is no redness inside, then the meat is ready. Bon appetit!

Recipe No. 3 - baked pork neck with chicken breast and cranberry sauce

Let us now consider more complex dish, which uses chicken breast and pork neck. The recipe calls for cranberry sauce.

Ingredients

In order to prepare this dish we need following ingredients.

First, we need to take:

1. pork neck in the amount of 1 kilogram;
2. 1 medium-sized chicken breast;
3. black pepper and salt to taste;
4. dry herbs for pork in the amount of one tablespoon;
5. olive oil in the amount of one tablespoon;
6. dry or fresh cranberries– one handful;
7. garlic in the amount of one head.

Secondly, in order to prepare cranberry sauce you will need the following ingredients:

1. cranberries in the amount of 250 grams;
2. water in the amount of 125 grams;
3. freshly squeezed juice from one orange;
4. sugar to taste (it is best to take two tablespoons).

Recipe

Step No. 1. First, prepare the pork neck by rinsing it under running water. Next, you need to cut it into pieces with a knife, without cutting them to the very end. The pieces should be approximately two centimeters wide.

Step No. 2. The meat that we cut is tediously greased well on all sides. olive oil. Next, the meat should be salted and peppered. Spread the spices well over the piece of meat, rubbing them into it.

Step No. 3. After these steps, the meat should be left for half an hour, if you don’t have time, or better yet, for an hour or even overnight, so that it marinates.

Step No. 4. Let's process the chicken breast. First, you need to divide it into two parts: small and large fillets. The central vein of the first should be removed, and the second should be cut into several pieces lengthwise.

Step #5. Pieces chicken fillet You need to lightly beat it with a hammer, add salt and pepper. Next we must arrange these pieces between the pieces of pork. Also place cranberries between the cuts, as required by the recipe.

Step No. 6. The pork neck, which we stuffed with chicken breast chops and cranberries, needs to be secured with thread or kitchen twine so that the meat and its contents do not fall apart during baking. If you use thread instead of twine, roll it in several layers.

Step No. 7. After that. Once you have tied the meat, stuff it with garlic in those places where there are cuts. Additionally, the meat can be salted and peppered.

Step No. 8. Heat a frying pan over a fire and add vegetable oil. Fry the meat evenly on all sides.

Step No. 9. Wrap the fried meat tightly in foil. It is better to use several layers of foil.

Step No. 10. Pour a little water into the baking dish so that the meat does not dry out during cooking. You need to bake the meat in the oven for about two hours at a temperature of 180 or 200 degrees. At the very end of baking, you need to open the foil and bake the meat until browned.

Making cranberry sauce

Let's look at the recipe for making the sauce. In order to cook Cranberry Sauce for meat, you need to mix water, sugar, Orange juice and cranberries. Next, you need to put the resulting mixture on the fire and cook for about ten minutes until the sauce begins to thicken. The sauce should be sweet and sour. But you can make it sweeter or sour depending on your tastes and preferences.

You can actually cook a large number of tasty and healthy dishes from pork neck. This part of pork is one of the most delicious. We have shared with you just a few recipes. In fact, there are a huge number of them. Be sure to try cooking pork neck with chicken breast and cranberries. You will definitely like it. This dish will not go unnoticed at any festive table and will become the main delicacy.

Tip No. 1. Before cooking, it is better to marinate the pork neck and leave it overnight. This way it will be even juicier and tastier.

The most popular meat for almost half of humanity is pork. Pork dishes are soft and juicy, very tender and also filling. One of the most popular recipes for cooking pork is the neck, baked in the oven as a whole piece. To give the meat special taste, there are many ways pre-treatment neck in one piece.

Thanks to the ingredients from which marinades are prepared, oven-baked meat acquires a special unique taste. For this most often used:

• salt;
• pepper;
• garlic;
• spices;
• fragrant herbs.

Pork “loves” oregano, thyme, basil, rosemary, thyme, and various marinades.

Important to remember that meat should be marinated in glass, enamel or ceramic containers. It is strictly forbidden to use aluminum cookware for these purposes.

Recipes for marinades for baking

We present to your attention some traditional recipes:

note when used honey marinade, the meat and crust turn out a little darker than usual, this should not confuse the hostess.

The consistency of marinades can be liquid or thicker. To marinate the pig's neck with liquid marinade, place it in a deep container, fill it with marinade and cover with a lid. If the marinade is a sauce, then the meat is rubbed with the mixture and placed in polyethylene, with a press placed on top. If the neck is baked as a whole piece in a culinary sleeve, it is placed in the oven immediately in the sleeve and marinated in it.

It is important to know how much salt is required per 1 kg pork meat. There are two types of marinades - those without salt, for which you need 2 tsp, and those containing salt (for example, soy) - here you need 1 tsp. salt.

How and what can you stuff and stuff a pork neck with?

Not always, but various reasons, we manage to make a marinade and marinate. There are other ways to prepare for roasting a whole piece of neck in the oven. The simplest and quick option– stuff the meat with garlic.

Before cooking wash the neck well and be sure to dry it thoroughly with paper towels: Otherwise you won't get a pink crispy crust. To ensure that the meat is evenly salted, prepare a saline solution, draw it into a syringe, and inject it into the neck in different places and at different levels. This must be done carefully so as not to pierce through. When the neck is baked in the oven as a whole piece, liquid will come out through the through holes, and the boiled pork will turn out dry.

With a sharp knife all over piece of meat Make cuts up to 1.5 cm deep and insert pieces of garlic there. It is advisable to cut the garlic cloves lengthwise into 2 - 3 slices. Garlic shares its aroma and juice with meat. The cuts can be filled with other ingredients: lard, wild garlic, carrots, prunes. Let stand for 30-40 minutes. If necessary, wrap the piece with a strong thread to hold the cuts together.

A whole piece of neck baked in the oven can be not only marinated, but also stuffed. To do this, several parallel cuts are made along the entire piece of meat with a sharp knife. If possible, deep, but not completely so that the piece does not fall apart. The filling is placed into the resulting “slots”. It is very diverse. Vegetables (carrots, eggplants, zucchini) are placed here.

Pork loves prunes, raisins, dried apricots, various spices, herbs, nuts. Before adding minced meat, wipe the cuts mustard sauce or salt and pepper. After stuffing, the entire piece of pork is coated thick sauce- marinade and wrapped with a harsh thread so that the piece of meat retains its shape.

Recipe for baked pork neck in the oven

Oven baked meat pork neck cook at a temperature of 180º for 1 – 1.5 hours, depending on its weight. The neck is placed in a deep baking pan or baking dish. The meat can be coated with a thick marinade. If not, then add broth or wine diluted with water. During cooking you need to periodically pour liquid over the meat, which stands out from it.

Neck recipe up your sleeve

To do this, the pork neck is treated with the prepared marinade and the stuffed or stuffed one is placed in a sleeve, which is secured on both sides and tied so that nothing leaks out. The meat is placed on a baking sheet in the oven, heated to 180º, where it is baked for 60 minutes.

In this way, the meat is cooked as if in its own juice. To form a dark crispy crust on it, the sleeve is cut at the top and left open until the desired crust is formed. Remove from the oven and let cool slightly, then cut into portions.

Recipe for neck baked in foil

It is advisable to marinate the pork neck for baking in foil. The neck is often stuffed or stuffed with garlic.. Wrap tightly in foil. You can wrap it twice, the main thing is to prevent the resulting juice from leaking out. Place in a baking dish and place in the oven preheated to 180º. Until the apartment smells of cooking boiled pork, you can forget about it.

Shortly before removing the meat from the oven, it should be freed from the foil on top and left for a few minutes until a crust forms, pouring over the released juice.

Recipe for roasting pork neck with potatoes

Meat baked in the oven with potatoes is cooked immediately with potatoes which will serve good side dish. This requires 1 kg of meat, 1.5 kg of potatoes (preferably young or small), 200 g butter, 5 – 6 cloves of garlic, a bunch of dill, salt, pepper to taste.

Finely chopped dill and garlic, squeezed through a spade, are added to the melted butter. Mix everything and get delicious spice oil. On the washed and dried neck, at a distance of 1.5 cm, make cuts 3-4 cm deep with a sharp knife, treat them with salt, put pieces of butter in them and pepper them on top.

The potatoes are peeled and cut lengthwise into halves. The meat is placed in a sleeve, potatoes are placed along it, and the edges of the sleeve are secured well so that the resulting juice does not leak out. The sleeve with pork neck and potatoes is placed in the oven, heated to 180º. Bake for about an hour.

Place the boiled pork with juice and potatoes in a deep dish. Besides, greens can be a good side dish for pork neck, various pickles, marinated and fresh vegetables.

Basic rules for baking neck in the oven

In order for boiled pork to turn out juicy and soft, first of all, you need to have a high-quality piece of meat, covered with a thin, 1 cm, layer of light fat; if the neck is without fat, then it can be tied. The lard will melt and soak the meat, forming a crust. The neck is washed off the blood and dried well with a paper towel. They don't make through holes.

Meat is baked at a temperature of 180 to 220 º for 1-1.5 hours, depending on weight. 10-15 minutes before removing the neck from the oven, it should be uncovered to form a crust. After baking, leave the neck untouched for 20-30 minutes so that the resulting juices are absorbed into the meat and it becomes softer and juicier.

A whole piece of pork neck baked in the oven will decorate any table.– from festive dinner before regular breakfast. It can be served as a hot dish with a side dish, or for regular sandwiches. In building perfect meat The recipes for cooking boiled pork listed in this article will help. Bon appetit!

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