Recipes for roasting pork neck in the oven. Pork neck baked in the oven - delicious recipes step by step

Hello, dear readers! Today, at home Sunday lunch, pork neck baked in the oven in foil was served on the table. The times have come when I don’t cook on my own as often as I would like, and then I tell and show on the blog what I cooked there. Once a week to be exact. But every meeting with you is like a balm for the soul.

I hope this feeling is mutual and you like and can afford my delicious simple recipes for dishes that are prepared for a family meal in the Russian outback. So, at noon, our entire family gathered at one table to...

Elite pork neck lunch - a provincial recipe

Not too bad for a modest weekday meal! Isn't that right, friends? Of all the pork neck dishes, this one appeals to me the most. In my opinion, it can be served in the most central restaurants of the capital of our Motherland. Let's take a closer look at the recipe in the photo. What's so unusual about it?

As you can see, the pork neck is baked as a whole piece in foil. This approach allows the meat to retain the juiciness and flavor given to it by nature. A special marinade with honey and mustard adds the missing harmonious spicy notes to the taste of pork. This makes the aftertaste especially pleasant.

And one more distinctive feature of my recipe. The pig's neck languishes in the oven at a relatively low temperature, but for quite a long time. This makes the meat very tender, and chewing it is simply a pleasure. I want this gastronomic bliss to never end.

Friends, are you ready to join me on a journey into the world of culinary masterpieces? Then repeat after me step by step.

• Pork neck - piece 700-800 grams;
• 2 tbsp. l. honey;
• 3 tbsp. l. mustard;
• greenery;
• paprika;
• a pinch of salt.

Marinating meat

In foil - in the oven and on the table

All that remains is to wrap the pork neck tightly, set the oven to the desired temperature and wait for the flesh to bake.

Based on not so poor personal experience, I conclude that two hours is enough to prepare a meat dish. And the temperature in the oven should not exceed 190 degrees. That's exactly what happened.

How to bake deliciously? No problem for me. Cover with marinade and push into oven. In the foil sleeve, it's a simple dilemma. Suddenly you get a chance to show off in front of the guests. No one will come? It doesn’t matter, we’ll deal with the delicious pork alone. Let's quietly lock ourselves in a cozy apartment. Our necks will get plenty of portions - double!

Pork is one of the most popular meats due to its fat content and softness. If you are a fan of it and are looking for new cooking recipes, we recommend preparing baked pork neck, which will not leave anyone indifferent and is perfect as a main dish with any side dish.

Pork neck baked in a sleeve

Ingredients:

• pork neck – 700 g;
• garlic – 3 cloves;
• mustard – 2 teaspoons;
• coarse salt – 1 teaspoon;
• mixture of spices for pork - to taste.

Preparation

Wash the neck, cut the garlic into thin slices and stuff it into the meat. Dissolve salt in 1 tbsp. spoon of boiled water, draw the liquid into a syringe and use it to inject the brine into different parts of the meat, this will allow it to be salted evenly.

Then rub your neck with meat spices or just ground black pepper and mustard. Wrap the piece in a sleeve, secure it at the edges, and put it in the refrigerator to marinate at least overnight. After this, transfer the meat to a baking sheet and place in the oven, preheated 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 carefully spread it apart to form a fried crust.

Remove the meat from the oven, let it sit for 10-15 minutes, and then serve.

Pork neck baked in foil

The recipe for cooking pork neck in foil is quite simple and requires minimal cost, but everyone will be happy with the result.

Ingredients:

• pork neck – 800 g;
• garlic – 5 cloves;
• ground black pepper and salt - 1 teaspoon each.

Preparation

Wash the meat, pass the garlic through a press and distribute it evenly over the surface of the neck along with salt and black pepper. Cover the pork with cling film and let marinate at room temperature for at least 3 hours.

After this, transfer the meat to foil and wrap it very well, so that there are no holes anywhere through which juice could leak out. Place the pork in the oven at 210 degrees for 1 hour.

When the time is up, remove the neck, cut the foil on top, open it, and put the meat back in the oven for 30 minutes to brown. Before removing the neck, pierce it with a knife to check for doneness. If ichor is released, then leave the meat in the oven for a while longer, 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 dish and a 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 ground black pepper - to taste.

Preparation

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 cuts in it, 3-4 cm deep at a distance of 1-1.5 cm from each other. friend. Place the spiced oil in each pocket and sprinkle a little salt. When you have done this with all the cuts, pepper the meat on top.

Then peel the potatoes and cut each tuber in half. Place the meat in a roasting bag, place the potatoes in a circle, secure the edges and place it all on a baking sheet. Place it in the oven and bake at 160 degrees for 1 hour. When the dish is ready, let it cool for 10-15 minutes, then place it in a deep bowl along with the resulting juice and serve.

Do you like pork dishes? Then be sure to try the recipes and.

Pork is a common meat. It is ideal for all types of cooking due to its softness, fat and juiciness. When choosing the perfect piece to bake in the oven, you should pay attention to the pork neck(s). This part of the carcass is very tender and quite fatty, and therefore its preparation does not cause any trouble even for inexperienced housewives. The neck does not need to be marinated for a long time - you need to choose the right ingredients for baking it in the oven so that the dish sparkles with different flavors.

Meat selection

Pork neck in most cases looks like a wide loaf: it consists of meat riddled with thin veins and lard. How to choose a good neck piece?

1. When choosing, give your preference to chilled meat rather than frozen.
2. Pay attention to the color of the meat: fresh young pork is pink, especially if it concerns the neck. If the meat is dark, either the pig was old or the meat has been sitting for a long time. A too light shade of pink also does not indicate the quality of the product: such a sign indicates that hormonal drugs for growth were added to the pig’s feed.
3. Also pay attention to the color of the fat: in fresh meat it will be white and not have a very large number of veins. The yellow color of the fat should alert you.

The smell can tell a lot about the meat: a fresh neck has almost no smell, the smell may contain sweetish shades.

Preliminary processing

First of all, the meat is washed under running water and dried with paper towels.

The next step is to rub the meat with coarse sea salt and ground black pepper. This step is done regardless of further actions (stuffing or stuffing). If a marinade is used in the recipe, then you should also marinate the meat immediately after drying.

Since a piece of pork neck is quite large in volume, in order to achieve a bright taste throughout the entire volume of the piece, it would be useful to stuff it. Garlic and carrots work well for this. In order to stuff a piece, you need to make deep cuts with a thin sharp knife and place cloves of garlic and carrots in them.

Another way to prepare meat is stuffing it. A piece of meat is not cut completely in increments of 2 cm, any minced meat to your taste is placed between the slices, most often the minced meat is made with the addition of vegetables and herbs. There is a drawback to this method - the meat needs to be held together somehow so that it becomes a single piece again, otherwise the meaning of stuffing will be lost. For these purposes, toothpicks, skewers or a cooking method using foil to fix the piece are suitable.

When it comes to marinating meat before cooking, there are several simple marinades that work perfectly with pork. All further recipes are based on approximately 1 kilogram of meat.

1. Base. Use salt, black pepper, garlic, and your favorite herbs to suit your taste (all herbs included in mixtures such as “Italian Herbs” or “Herbes de Provence” are great for pork). The meat is simply rubbed with a mixture of ingredients and left in the cold to marinate for several hours.
2. Onion. Salt is ground in a blender with onions. The remaining ingredients are the same as in the previous recipe, only onion gruel is added to them. Marinate for several hours or, even better, overnight.
3. Wine. Add a glass of red or white wine to the basic recipe (whichever you prefer).
4. Lemon-tomato. Add 3 large tomatoes, finely chopped or crushed in a blender, and the juice of half a lemon to the onion marinade.
5. Beer. Add 1 bottle of beer to the basic recipe.
6. Kefir. Add half a liter of kefir to the onion marinade. In this case, it is better to leave the meat to marinate at room temperature for several hours.

Cooking recipes

The preparation and marinating stages are over. Now you can start cooking the pork neck in the oven.

Bake the whole piece

In foil

To cook meat in foil, it would be good to initially stuff it or stuff it, and also marinate it well. In foil, the meat always turns out juicy and tender. The prepared piece is tightly wrapped in foil, preferably 2-3 turns, and placed in an oven heated to 180 degrees for about an hour. In this recipe, it is better to focus on the smell: when the aroma of the cooked meat appears, you can free it from the foil and let it fry until golden brown for another half hour.

Up your sleeve

For roasting the neck in a sleeve, stuffed or simply marinated neck meat is suitable. The prepared piece is placed in a sleeve and placed on a baking sheet, after which everything is sent to the oven for 30 minutes at a temperature of 210 degrees. After the specified time, the heat can be reduced by 30–40 degrees and leave the meat for another 30 minutes. To get a golden brown crust, cut the sleeve and let the meat stand in the oven at 180 degrees for about 20 minutes.

On the bone

The neck cut is most often sold boneless, but it happens that you can find meat with the bone on the shelves. It’s easy to prepare, and the bone will add even more flavor to the dish. Marinate the meat, then fry in butter until golden brown. Next, place the piece in baking foil, wrap it in several layers and bake in the oven at 200 degrees for 40–50 minutes.

In portions

Grilled

If your oven has a grill function, you are incredibly lucky. Before marinating, divide the meat into pieces 2 centimeters thick and marinate, preferably overnight. Set the grill to medium heat, place the oven rack on the top rack with the marinated meat, and place a drip pan underneath to catch the juices.

Meat of this thickness is grilled for about 5 minutes on each side, but still rely on your oven - turn the pieces over when they are well cooked.

Shish kebab in the oven

For this recipe, it is very important to use meat that has been marinated for a long time to ensure juicy pieces. It is important to cut the meat into fairly large pieces - 5-6 cm thick. It is better to place the pieces on wooden skewers; you can place chopped bell pepper, tomato or onion between them: this will give the meat even more juiciness and taste. Bake the kebab on a baking sheet at a temperature of 170 degrees for 40 minutes. This dish is convenient to serve in portions.

Cooking with other ingredients

Pork neck goes well with various ingredients, be it vegetables or fruits.

With prunes

The classic combination of pork meat and prunes makes the dish very tasty due to the sweet and sour taste of dried plums. For this recipe, you should not use a very complex marinade - a simple basic recipe or a recipe with onions would be better. Cut the meat into thin pieces and marinate. Cut the prunes into slices 0.5 cm thick. Each piece of meat can be beaten a little, then put prunes in it and roll it up, securing it with a toothpick. Place the rolls on a baking sheet and place in the oven for 40–50 minutes at 180 degrees. 15 minutes before the end of cooking, you can decorate the rolls with grated cheese.

With potatoes

Pork neck goes well with potatoes due to its fat content and juiciness. Take a whole piece of neck and marinate it in any marinade you like. Place in the oven for 40 minutes, then add the coarsely chopped potatoes to the meat. Place in the oven for another 50 minutes. You can sprinkle chopped herbs on top.

Meat in French

This dish is prepared quite easily and quickly, but can easily become the center of a holiday table. Cut the meat into small pieces 1.5–2 cm in size. Place on the bottom of a baking sheet, add salt and pepper. The layer of pork should not be too thick - about 2–3 cm. Cut one large onion into half rings and place in the next layer. For this recipe, cut the potatoes into thin slices (2–3 mm thick) and be sure to soak them in cold water and then dry them on a towel. Place chopped potatoes on the onion in a small layer (1-2 cm), add salt and pepper.

Mix grated cheese with mayonnaise and cover the dish completely. Place in the oven on the lower level at 200 degrees for 1 hour.

Stuffed pork

You can stuff meat with many ingredients, but tomatoes and cheese go especially well with pork. Mustard marinade is perfect for this recipe. Make cuts on the meat and marinate in this state. Insert 1 slice of tomato and cheese into the slits. Place the piece in foil and place in the oven at 200 degrees for 1 hour.

With vegetables

This hearty and healthy dish is convenient because you can use any vegetables that you have on hand. Cut the pork neck into steaks, you can marinate it if desired, or simply rub it with coarse salt and pepper. Place on a baking sheet. Cut the peeled potatoes into large pieces and add to the meat.

Sweet bell peppers, cherry tomatoes, eggplants and zucchini are perfect for this dish. Place vegetables directly on top of meat.

Top with salt and use your favorite herbs, either dry or fresh. Place the baking sheet in the oven for 40–50 minutes at 180 degrees.

Calorie content of the dish

Pork neck is quite high in calories, but cooking it in the oven makes the meat not only tasty, but also healthy. Pork neck baked in the oven has about 265 kcal per 100 grams of the finished product. At the same time, it contains 12 grams of protein and about 23 grams of fat, and only 0.3 grams of carbohydrates.

To learn how to bake pork neck in foil, see the following video.

Most gourmets prefer to choose pork when preparing meat dishes. Pork is considered not only a filling, high-calorie and nutritious product, but also very tender meat. Of course, the method of preparing a dish and its taste depend on the ingredients, and most importantly, on the selected piece of meat. Pork neck is a very soft and juicy meat that is perfect for a delicious appetizer or barbecue.

A selection of the best recipes for cooking pork neck in the oven will help you surprise your family and guests with the sophistication of the dish.

Pork neck is an elongated piece of meat that has no bones but small layers of fat. The layers should have a white or pinkish color, which indicates the freshness of the meat. You can prepare many dishes from 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 (bell and hot);
• various spices;
• tomatoes;
• all kinds of marinades;
• carrot.

The general list of ingredients for preparing a dish changes depending on the recipe you choose. If you want to make a wonderful side dish, try roasting a whole piece of pork neck in the oven.

A selection of the best baked pork neck recipes

The most popular recipe among housewives is baking meat in the oven.

Cooking meat whole piece

Compound:

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

Preparation:

Bake in the sleeve

If you have a baking sleeve, then the recipe for cooking pork neck in this way is suitable for you.

Compound:

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

Preparation:

Read also:

Pork neck in foil: the best recipe from leading chefs

This is one of the simplest and most delicious recipes for cooking pork neck in foil with step-by-step instructions and photos.

Compound:

• pork neck - 1 kg;
• garlic - 5-6 cloves;
• ground black pepper;
• salt.

Preparation:

Note to the hostess

If you decide to cook pork neck, then you need to remember the most important rule: it is always cooked in one piece. Due to the fat layers, the meat turns out juicy, soft and aromatic. If you cut the neck into portions before cooking, they may turn out a little dry.

Be sure to use garlic, pepper, salt and marinade to prepare pork neck. You choose the marinade recipe solely according to your taste. If you decide to bake pork neck along with vegetables, then potatoes are best. Remember that the pork should not be tough or soaked in marinade around the edges. Therefore, you need to set aside an additional couple of hours for marinating.

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 different types of marinating of pork meat.

I want to offer you a few pork neck recipes 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 is a harmonious combination of 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 the right choice of pork neck will provide you with a very tender and juicy dish of 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 kebab, in various ways. This will give the meat additional juiciness and flavor.

Marinade for pork meat (pork neck):

1. 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 of vegetable oil. Marinate for several hours in a 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 with 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 herbs. 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 clear, 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 will form. 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 obtain a 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. Prepare with the lid closed. 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, the piece of neck is turned over, 500 g of sauerkraut is added to the free spaces in the multicooker bowl and 1 tablespoon of ghee or butter. The lid closes and the dish continues to cook until the signal. If, after the signal, the cabbage seems harsh to you or you want a more delicate taste from it, 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.

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The season of shashlik and barbecue begins. The video recipe for pork neck and vegetables fried on a barbecue and the intricacies of cooking were shared by the chief editor of the culinary magazine Nikolai 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 :)