How to cook a neck in the oven. Whole piece of pork neck in the oven: the best cooking recipesP

Pork is in high demand because this meat is different sweetish taste and juiciness. Perhaps not a single holiday is complete without its presence on the table. The neck of pigs is especially tasty and tender. The fibers in it are thinner than in other parts of the carcass, and there is more fat here, which is why this meat is so juicy. “Popular about health” will tell you how to deliciously cook pork neck in the oven. Learning how to properly bake the neck part is very important, because no one wants to spoil such a wonderful product.

How to choose a pork neck?

To make the dish truly tasty and juicy, you need to try to choose high-quality pork. What to pay attention to:

1. Give preference to fresh, chilled meat that is pale pink in color.

2. Smell the pork - if the smell is pleasant, slightly sweet, this is a good sign. If there is no smell at all, most likely it is an imported product that has been treated with chemicals.

3. Pay attention to the color of the sebaceous veins - they should be white or milky, but not yellow. This color indicates that the pig was already aged.

Buy pork neck from trusted sellers or farmers so as not to harm your health and get a guaranteed quality product.

How to deliciously bake pork neck in the oven?

Sleeve recipe with pre-marination

Ingredients: 1 kg of fresh neck, 2 tablespoons of mustard, 4 cloves of garlic, pepper - 1.5 teaspoons, salt - a large pinch. You can also take spices intended for pork.

Let's start marinating the meat. To do this, wash the piece and dry it with napkins. Slice the garlic cloves into thin slices. Take a sharp knife and use its tip to make small pockets. Insert a garlic slice into each of them. Then combine mustard with pepper and salt. Rub the meat thoroughly on all sides with this mixture. Wrap it in a baking sleeve and place it in the refrigerator. Let the neck marinate for at least 6 hours, preferably 12.

We take out the package and place it on a baking sheet. Make sure the sleeve is tied tightly. Turn on the oven to 200 degrees, put the pork neck in there. Baking time in the sleeve is 45 minutes. At the end of this period, you need to cut the sleeve and lower its edges down to expose the meat. In this form, it needs to be baked for about 30 minutes until a blush appears on the surface. It’s easy to check the readiness of the product - pierce it with a knife deep enough. Make sure the juice flows out clear. This means the neck is ready, you can serve it to the table.

Bake pork neck in foil with tomatoes and cheese

Let's look at another way to prepare a delicious pork neck. This dish is distinguished by its elegant and appetizing appearance and may well claim to be present on festive table.

Ingredients: pork neck (whatever you have, the main thing is that it is thick), tomatoes - 4 pieces, cheese - 100 g, salt - 2 tsp, a mixture of peppers - 2 tsp, dried ground garlic - to taste.

Wash the meat and be sure to dry it. Combine spices in a bowl, including ground garlic. Make deep cuts on the neck so that the layers of meat do not separate from the base. The thickness of each section is approximately 1-1.5 centimeters. Rub the entire piece with the seasoning mixture, and treat thoroughly with spices also between the meat plates.

Cut the tomatoes into thin slices and do the same with the cheese. Now our task is to stuff the meat with cheese and tomato rings. Carefully insert tomato slices and cheese slices between the meat sections. Turn on the oven at 200 degrees. Wrap the pork neck tightly in foil and place on a baking sheet. Bake covered for an hour. Then unfold the foil, pour the juice over the meat and leave to bake for another 30 minutes. The temperature must be reduced to 180 degrees.

Pork neck baked in the oven with potatoes and cheese

Pork neck can also be baked with a side dish. Potatoes go well with meat; in addition, they will be saturated with the juice and aroma of pork, making it very tasty.

Ingredients: pork neck – 1 kg, potatoes – 1.2 kg, vegetable oil – 2 tbsp. l., onion - 2 heads, salt, pepper mixture, bay leaf, cheese – 100 g, tomatoes – 3 pieces, cheese – 100 g.

Wash the meat, cut into slices a little more than a centimeter thick, beat, salt and pepper. Cut the onion into rings, mix with neck pieces, and leave to marinate in the room for 2 hours. Peel the potatoes, cut the tubers into 4-6 parts. Cut the tomatoes into slices and grate the cheese.

We fill the sleeve in this way - we put the potato slices down, after salting them and rolling them in oil. Top the potatoes with tomatoes, then a layer of pork with onions and a bay leaf for flavor. We don't use cheese yet. Tie the sleeve tightly and place it in the oven on a baking sheet. Temperature – 200 degrees, cooking time – 1 hour. After this, cut the sleeve and sprinkle the meat with cheese, let it melt and brown a little.

You can experiment with pork neck as much as you like - this product is good in any form, but when baked, the meat acquires a special juiciness and aroma. Cooking a tasty pork neck in the oven is not difficult - the main thing is to marinate it with spices so that the meat turns out spicy. Remember, so that the product does not lose its juiciness, it is better to bake it in a sleeve, foil or under cheese coat. Complete your recipes for preparing pork main courses with the recipes above!

This is a very simple recipe for neck in the oven in foil, which is perfect even for children. If desired, it can be varied with spicy tomato marinade or add vegetables. This meat can be served not only as a main dish, but also as an appetizer. Try it, I recommend...

INGREDIENTS

Pork neck - 1 kg;
Pepper - 1 pinch;
Garlic - 5-10 cloves;
Spices - 1 pinch (to taste);
Salt - 1 pinch.

COOKING

Let's prepare the meat. Wash the pork, dry it and place it on a sheet of foil.
Remove excess films or large pieces fat as desired. Since the neck is quite fatty meat, we will not add vegetable oil during cooking. The set of spices for preparing this dish is minimal in order to preserve true taste meat.
Season the dried neck with salt and pepper on all sides.
Using a sharp knife, make small holes across the entire surface of the piece.
Garlic can be considered the main and integral ingredient. Thanks to it, the meat turns out amazingly aromatic. Peel the garlic and cut each clove into 4-6 pieces.
Insert garlic cloves into the previously cut holes in the meat. Classic recipe necks in the oven in foil can also be supplemented with your favorite meat spices. You can use paprika hot pepper, dried herbs or ready-made kits.
Now carefully wrap the foil so as not to release excess juice and send the meat to a well-heated oven (no more than 190*C).
After 1.5-2 hours, depending on the size of the piece of meat, carefully unwrap the foil. Leave the neck to bake for another 15-20 minutes at a temperature of about 210-220*C. This way, the meat will be juicy inside, and the top will be golden brown.

Pork neck is in deserved demand among housewives, as dishes made 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, but appearance The dishes and taste are so tempting that such meat will decorate any holiday table.

How to bake pork neck

What you need to cook pork neck

Main ingredient of this dish The pork neck itself weighs 1–1.5 kg, while the marinade for it can be different, as well as the baking methods.

First marinating method:

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

Second marinating method:

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

Third marinating method:

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

All ingredients of the selected marinade are mixed with each other, they are evenly rubbed onto 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 not be as aromatic. If you don’t have enough time for marinating, stuffing the neck with garlic will help add more piquancy to the taste. To do this, punctures with a knife about 2–3 cm deep are made in the meat over the entire area, and a thin slice of garlic is placed in each of them.

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

Checking the readiness of the neck is simple: when you pierce a piece of meat, clear or slightly yellowish, but not bloody, juice should be released.

How to bake a neck in a sleeve

Baked pork neck in a sleeve turns out to be especially juicy; to prepare it, just place the meat in a special culinary sleeve. To do this, you need to marinate the meat, put it in a sleeve, secure its edges and place it in a cold oven.

Cook the meat at a temperature of 180°C for an hour. When baked this way, the meat turns out 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.

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

How to properly bake pork neck

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

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

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

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

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

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

How to bake a pork neck in a roasting pan
Place the pork neck in a sleeve, tie it on both sides, place it on a baking sheet and place it on the middle level. ovens.
Pork neck in a convection oven Bake in the sleeve on the lower level.
To roast pork neck in a sleeve using multicookers Place the meat along with the marinade in the multicooker container.

Marinades for pork neck

For 1 kilogram of pork

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

3. Spicy marinade for pork neck. Rub the pork neck with salt (1 tablespoon), stuff it with garlic (5-6 cloves), grate with ground black 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: onions(3 heads) peel and cut into rings, mash a little and sprinkle with salt, peel garlic (5 cloves) and stuff it into the pork neck, rub with spices and herbs, cover with onions and marinate in a cold place for 5-8 hours. Bake pork neck in onion marinade 1 hour

5. Onion-lemon marinade for pork neck: 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 into it and place the pork neck. Marinate in a cold place for 5-7 hours. Bake for 1 hour.

8. Beer marinade for pork neck. Rub the pork neck with salt, spices, and 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 soy sauce with water in a ratio of 2:1. Marinate in a cold place for 2 hours.

10. Mustard-sour cream marinade for pork neck. Mix 3 tablespoons of sour cream with 2 tablespoons of mustard and 3 cloves of garlic. Stuff the neck with garlic (5 cloves) and prunes (20 pieces), rub 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 into a puree and rub the pork neck with all this. Marinate at room temperature 3 hours.

Pork neck can be prepared according to different recipes. Dishes made from it will turn out juicy if you cook the pork neck in a whole piece. And different shades of the taste of the neck can be obtained using various types pickling pork meat.

I want to offer you a few cooking recipes pork neck whole piece: pork neck baked in the oven, pork neck in a baking sleeve, pork neck baked in foil, steamed pork neck in foil, pork neck baked in a slow cooker, stuffed pork neck and marinades for pork neck.

Pork neck is very tender pork meat from the neck of the animal with streaks of fat. The shape of a piece of pork neck resembles a thick loaf of sausage no more than 30 cm long. This harmonious combination tender meat without pumped up muscles and veins with fat. When choosing a pork neck, you need to pay attention to the color of this fat; it should be white or white-pink (in no case yellow!). Just right choice pork neck will provide you with very tender and juicy dish made from pork meat that melts in your mouth.

The choice of a piece of pork neck is made, let's start marinating it.
You can marinate a pork neck, just like pork shish kebab. in various ways. This will give the meat additional juiciness and flavor.

Marinade for pork meat (pork neck):

The easiest way to marinate pork neck and giving the meat the aroma of spices and herbs: a piece of pork neck (pulp) weighing 800-1300 g is rubbed with a mixture of salt, crushed garlic, peppers and dry herbs (basil, thyme, rosemary, thyme, oregano are suitable for pork - choose to your taste!) . Place to marinate in the refrigerator for several hours.

2. Onion marinade: coarsely chopped onions are ground with salt (the onion juice is released better this way) and pork, rubbed with spices and herbs with garlic, is covered with onions and marinated in the cold for several hours, or overnight.

3. Marinating meat with tomatoes, onions and lemon juice : V onion marinade, add the juice of half a lemon, 2-3 tomatoes, cut into thin slices, 1 tablespoon vegetable oil. Marinates for several hours cool place. I used this marinade when preparing

4. Marinating meat in wine : Add 1 glass of any wine to any of the pork marinades described above. Marinate the pork neck for at least 2 hours; you can leave it in the refrigerator overnight.

5. Marinating meat in mineral water : Salt the pork neck well, rub with garlic, spices and herbs. Mix 1 bottle of sparkling water such as Arkhyz or Bon Aqua with the juice of one lemon and 2 tablespoons of vegetable oil. Pour the soda water marinade over the pork neck and let it sit in the refrigerator for several hours.

6. Beer marinade for pork. Rub the pork neck with salt, spices, and garlic. Pour in one bottle (0.5 l) of beer. Marinate for 2 hours.

7. Pork marinade - soy sauce . Pour soy sauce over the pork neck, grated with garlic and spices (without salt), for 1.5-2 hours.

8. Pork neck in mustard sauce . Mustard marinade for pork: mix 3 tablespoons of sour cream (mayonnaise if you like) with 2 tablespoons of mustard and 2-3 chopped garlic cloves. The neck is coated mustard marinade(if sour cream is used, it is first rubbed with salt) and placed in a cold place for 2 hours, or preferably overnight.

9. Just like shish kebab, pork neck can be marinated in kefir-onion marinade, and even with kiwi . To do this, mix 0.5 liters of kefir with 7 chopped onions (grind the onion with salt until the juice appears) and 3-4 kiwi puree. Rub the pork neck with salt, spices and pour kefir marinade. Marinate for several hours at room temperature, as kefir requires heat to marinate meat. If you leave the pork to marinate overnight, then put it in the refrigerator.

The meat has been marinated (or simply salted and peppered), now all that remains is to choose how and how to cook the pork neck.

Yes, I would like to note that a piece of pork neck You can stuff or stuff it before marinating. To stuff the pork neck, make deep cuts with a knife and stuff the pork with long sticks of carrots, cloves of garlic or prunes. To prepare stuffed pork neck, make cuts across the piece, without cutting to the very end. It turns out to be a book with pages. The thickness of the neck pieces is approximately 1.5 cm. In these pages we insert minced meat (filling) from chopped dried apricots, prunes, walnuts and greenery. Honestly, the filling can be anything, it all depends on your imagination. You can, for example, chop the greens and mix them with grated cheese. Or you can simply place slices of cheese or vegetables (zucchini, eggplant, tomatoes) between the meat sheets. Before stuffing or stuffing a pork neck, a whole piece of pork (or each cut piece) is rubbed with salt and spices. If you use a thick marinade, such as mustard, then the pieces can be coated with marinade. After stuffing, coat the entire piece of pork neck with marinade (sauce). Secure the cut pieces with wooden skewers or toothpicks so that the piece appears whole and does not fall apart.

Pork neck recipes:

Whole piece of pork neck baked in the oven cook in a preheated oven at 180 g for about 1 hour (plus or minus 20 minutes, depending on the weight of the piece of pork neck). It is more convenient to bake the neck in a deep baking pan or baking dish, laying out a piece of pork along with the marinade sauce. If marinade was not used, then simply add broth or water and wine into the form in which you are preparing the dish. The readiness of baked meat is determined by the color of the juice released when the piece is pierced with a knife. Meat juice should be transparent, without blood. While cooking the pork neck in the oven, you need to baste it several times with the released juice.

Pork neck in a baking sleeve baked at 180 degrees. Cooking time is the same as the previous method. This option for roasting meat is convenient because the fat does not splatter during baking, and the meat is cooked in a unique microclimate, maintaining its juiciness. A piece of pork neck is placed in a sleeve (with marinade if desired) and tied on both sides. At the end of cooking, a beautiful soft crust. If you want to achieve a darker crust for the baked meat, then at the end of cooking, cut the sleeve on top and keep your piece of pork in the oven for another 10-15 minutes.

Pork neck baked in foil - another way to prepare juicy pork. A piece of pork neck with sauce or vegetables from the marinade is placed on a sheet of foil, wrapped and baked in a well-heated oven. Baking temperature 180 degrees, the same time as when cooking the neck in the oven. To receive golden brown crust At the end of cooking, the foil is unrolled and the dish is cooked for another 10-15 minutes.

Steamed neck recipe. You can steam the neck in two ways: cook it as a whole piece directly in a steamer, pressure cooker or slow cooker, or wrap the neck in foil and steam it in it. Steaming pork neck time is 40-60 minutes depending on the size of the piece.

Pork neck baked in a slow cooker. The recipe for making a neck in a slow cooker is similar to , described by me earlier. The “baking” mode is turned on for 60 minutes, the pork neck is laid. You can add half a glass of water or the marinade in which the neck was marinated. Prepared at closed lid. After 30 minutes, turn the piece of pork neck over to the other side and continue cooking. At this point, you can put chopped mushrooms in the free space and add cream.

Pork neck pork in a slow cooker can be prepared in another way, for example, as in this video recipe for the Brand multicooker:

for Panasonic multicookers and other models without the “frying meat” function, fry a piece of meat with added butter in the “baking” mode for about 10 minutes and switch to “stewing” for 2 hours.

Pork neck baked in a slow cooker with sauerkraut.

What is a multicooker and what capabilities does it have?

The neck is prepared in the “baking” mode for 60 minutes, just like the previous recipe. After 30 minutes from the start of the cycle, a piece of neck is turned over, 500 g is added sauerkraut into the free spaces of the multicooker bowl and 1 tablespoon of melted or butter. The lid closes and the dish continues to cook until the signal. If after the signal the cabbage seems a bit harsh to you or you want more from it delicate taste, switch the multicooker to stewing mode. This recipe is similar to Hungarian pork neck, the difference is that it is prepared as a whole piece.

The season of shashlik and barbecue begins. Shared a video recipe for pork neck and vegetables fried on a barbecue and the intricacies of cooking editor-in-chief culinary magazine Nikolay Baratov:

I would be glad if the pork neck recipes are useful to meat-eaters and pig lovers! 😉

Here's another original meat recipe for you.

Enjoy your creativity with Anyuta and her Notebook! See you again!

P.S. If the network is busy, you may not be able to access it, just try again several times :)