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Pork neck dishes. Pork neck - how to cook deliciously, the benefits and harms

Delicacy, tender and juicy meat from the neck area of ​​a pork carcass is a real feast for the family, if you marinate and cook such a treat correctly. Therefore, "Your Povarenok" wants to tell cooks how to fry a pork neck in a pan, so that your household will be completely delighted with your efforts in the kitchen. We will share three of our favorite recipes for this hearty dish and we will teach you how to successfully and easily fry such meat.

How to deliciously fry a pork neck in a pan with mayonnaise

Mayonnaise is a wonderful ready-made marinade for meat, because it has a rather acidic medium, and therefore perfectly softens the fibers and makes the pork neck even more tender. In addition, for such a recipe you need a minimum of ingredients and strength, which is very convenient. And the meat itself after frying will taste like a fragrant barbecue!

Ingredients

  • Pork neck - 700 g;
  • Fragrant black pepper to taste;
  • Medium fat mayonnaise - 1 can;
  • Salt to taste;
  • Dried herbs for flavor.

How to make a pork neck with mayonnaise on the stove

  1. First, rinse the pork meat under cold running water. Then dry it (paper towels can be used).
  2. Cut the pork into medium pieces - a little less than into a kebab, so that the meat fries faster.
  3. Pour mayonnaise into a deep bowl, add spices to it - black pepper, aromatic herbs, salt at your discretion.
  4. We send the slices of meat to the marinade, stirring them well so that the mayonnaise gets on all the slices.
  5. Cover the bowl with meat with cling film and leave for 15 minutes. After that, mix again our tender pork neck thoroughly and wait another 10-15 minutes.
  6. Pour very little into a suitable pan vegetable oil(just to grease the bottom).
  7. We heat it over medium heat, after which we send our neck pickled with mayonnaise into a frying pan.
  8. Fry pork on all sides, stirring the dish with a spatula. Cook the meat for about 10 minutes, then reduce the heat and cover the pan with a lid.
  9. Prepare the fried pork neck for another 15-20 minutes, then turn off the heat and serve the meat hot to the table.

If you wish, you can replace mayonnaise in this recipe with low-fat sour cream - for example, many people like to just grate small cubes of pork neck with salt and pepper, fry over the fire, and then pour sour cream over the dish and simmer until tender. It turns out such a treat is no less fragrant and tender.

How to fry pork neck in a pan, onion recipe

Ingredients

  • - 1 kg + -
  • — 3-4 large heads + -
  • - 3 pinches + -
  • Pork spices- taste + -
  • - taste + -

How to fry pork meat with onions in a skillet with your own hands

  1. We wash the pork meat under running water, and then dry it on a paper towel.
  2. We chop the neck into small longitudinal sticks, similar to beef stroganoff, but larger.
  3. Peel the onion heads and cut into large plump rings.
  4. In a deep bowl, mix the pork meat with the chopped onion. There should be a lot of onions so that the pork fibers are properly marinated.
  5. Pour your favorite spices into a bowl, pepper and salt to your taste.
  6. Then we thoroughly knead the pork pieces with our hands so that they better absorb the onion aroma: just take the meat together with the onion in our palms and squeeze it lightly.
  7. Cover the dishes and leave at room temperature for 20-25 minutes.
  8. We heat a deep frying pan with a thick bottom and proceed to frying the pork neck: we put the meat, getting rid of the onions, fry the pieces over medium heat for about 5-7 minutes, stirring them.
  9. Then we hide the meat under the lid and simmer it a little so that it comes out tender and soft. At this point, you can add some juice from the bowl left over from the marinade to the pan.
  10. Remove the lid again and fry the dish over low heat until cooked.

Such a dish is ideal for mashed potatoes, buckwheat and rice, and will also become a worthy setting for pasta, homemade noodles etc.

How to fry a pork neck in a pan marinated with beer and spices

Beer is an excellent marinade for tender pork meat, and you should not be afraid of its alcohol, because during the cooking process it completely evaporates. But for the recipe, it is better to choose live and natural beer so that the pork neck turns out to be appetizing and tasty.

Ingredients

  • Pork neck - 1 kg;
  • Freshly brewed beer - 500 ml;
  • Hot red pepper - to taste;
  • Dried rosemary - 2 pinches;
  • Salt to taste;
  • Light bee honey - 3 tablespoons

How to roast pork at home with beer and honey

  1. Rinse the pork neck under the tap and chop with medium bars or squares (about half the size of a shish kebab). And you can fry the meat and a whole slice, if you wish.
  2. Pour the beer over the meat, dropping the pieces into a suitable bowl, add salt and pepper, add a little rosemary.
  3. Cover the bowl and leave at room temperature for 1 hour. And you can do this at night if you put the bowl in the refrigerator for 6-7 hours.
  4. We first fry the pieces of pork neck marinated in beer in a deep frying pan with a fairly thick bottom. We do this over low heat, stirring the meat with a spatula.
  5. When a crust forms on top of the pork slices, and the alcohol from the beer evaporates, fill the meat with honey, cover the pan with a lid and simmer the dish over low heat until tender.

Such pork meat turns out to be unusual, but very pleasant to the taste, has a beautiful soft crust reminiscent of caramel. Also, according to this recipe, you can cook and whole piece pork, for example - steak. Only you will have to marinate it longer.

And if you do not know how to fry a pork neck in a pan for festive table, then pay attention to the fact that large pieces of meat, smeared with honey and sprinkled with your favorite spices, look incredibly attractive and elegant. For beauty on top, such a treat can also be seasoned with sesame seeds!

Pork neck can be cooked according to different recipes... Dishes from it will turn out juicy if you cook the pork neck in one piece. And different shades of taste of the neck can be obtained using different types of marinating pork meat.

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

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

The choice of a piece of pork neck is done, let's proceed to its marinade.
You can marinate pork neck, as well as pork kebab, different ways... This will add extra juiciness and flavor to the meat.

Marinade for pork meat (pork neck):

  1. The easiest way to marinate a pork neck and giving the meat an 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 according to your taste!) ... Put to marinate in the refrigerator for several hours.

2. Onion Marinade: coarsely chopped onion pounded with salt (this is how onion juice stands out better) and pork, grated with spices and herbs with garlic, covered with onions and put to marinate in the cold for several hours, you can overnight.

3. Marinating meat with tomatoes, onions and lemon juice : v onion marinade, juice of half a lemon, 2-3 tomatoes, cut into thin slices, 1 tablespoon of vegetable oil are added. Marinated for several hours in a cool place. I used this marinade in cooking

4. Marinating meat in wine : Add 1 glass of any wine to any of the above pork marinades. 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, grate with garlic, spices and herbs. Mix 1 bottle of sparkling water like 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 stand in the refrigerator for several hours.

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

7. Pork Marinade - Soy Sauce ... Pour the pork neck grated with garlic and spices (without salt) soy sauce for 1.5-2 hours.

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

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

The meat was marinated (or simply salted, pepper), now it remains to choose how and how to cook the pork neck.

Yes, I would like to note that a piece of pork neck before pickling, you can stuff or stuff. To stuff the pork neck, we make deep cuts with a knife and stuff the pork with long carrot sticks, cloves of garlic or prunes. To prepare the stuffed pork neck, we make cuts across the piece, not cutting to the very end. It turns out such a book with pages. The thickness of the neck pieces is about 1.5 cm.In these pages we insert minced meat (filling) from chopped dried apricots, prunes, walnuts and greenery. To be honest, the filling can be anything, it all depends on your imagination. You can, for example, chop the herbs and mix them with grated cheese. And you can between meat sheets just lay out slices of cheese or vegetables (zucchini, eggplant, tomatoes). Before stuffing or stuffing the pork neck, a whole piece of pork (or each cut piece) is rubbed with salt and spices. If a thick marinade such as mustard is used, the marinade can be brushed over the pieces. After stuffing, coat the whole piece of pork neck with marinade (sauce). Fasten the cut pieces with wooden skewers or toothpicks so that the piece looks whole and does not fall apart.

Pork neck recipes:

Pork neck baked in the oven with a whole piece cooked in a preheated oven at 180 g for about 1 hour (plus or minus 20 minutes, depending on the weight of the pork neck piece). It is more convenient to bake the neck in a deep baking sheet or baking dish, laying out a piece of pork with a marinade sauce. If the marinade has not been used, then simply pour the broth, or water and wine into the mold in which you are preparing the dish. The readiness of the baked meat is determined by the color of the juice released when the piece is pierced with a knife. The meat juice should be clear, without blood. While cooking the pork neck in the oven, it needs to be watered several times with the released juice.

Pork neck in a roasting sleeve baked at 180 degrees. The cooking time is the same as for the previous method. This option for baking meat is convenient because the fat is not splashed during baking, and the meat is cooked in a peculiar microclimate, while maintaining its juiciness. A piece of pork neck is placed in a sleeve (with marinade if desired) and tied on both sides. A nice soft crust forms at the end of cooking. If you want to achieve a darker crust of 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 cook a juicy pig. A piece of pork neck with sauce or marinade vegetables is placed on a sheet of foil, wrapped and baked in a well-heated oven. The baking temperature is 180 degrees, the time is the same as when cooking the neck in the oven. To receive golden brown at the end of cooking, the foil unfolds, and the dish is cooked for another 10-15 minutes.

Steamed neck recipe. The neck can be steamed in two ways: cook it in one piece directly in a steamer, mantover or multicooker, or wrap the neck in foil and steam it in it. The time for steaming the pork neck is 40-60 minutes, depending on the size of the piece.

Pork neck baked in a slow cooker. The recipe for making a shake in a slow cooker is similar to described by me earlier. the "baking" mode is switched 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 with the lid closed. After 30 minutes, turn a piece of pork neck over to the other side and cook further. At this point, you can put chopped mushrooms in the free space and add cream.

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

for the Panasonic multicooker and other models without the "frying meat" function, fry a piece of meat with the addition of oil 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 features it has you can read.

The neck is prepared in the "baking" mode for 60 minutes, like the previous recipe. After 30 minutes from the beginning of the cycle, a piece of the neck is turned over, 500 g is added sauerkraut in the free places of the multicooker bowl and 1 tablespoon of melted or butter... The lid closes and the dish continues to cook until the beep. If, after the signal, the cabbage seems to you harsh or you want more delicate taste, put the multicooker on the stewing mode. This recipe is similar to Hungarian pork neck, the difference is that it is cooked in one piece.

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

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

And here is another original meat recipe for you.

Enjoy your creativity with Anyuta and her Notebook! Until next time!

P.S. If the network is congested, it may not be possible to access it, just try again several times 🙂

Pork, as the main type of meat, is loved by a good half of the world. But if you really understand pork, then it is especially worth highlighting: ham, carbonate, shoulder and neck. The meat of these pieces differs in taste, color and cooking methods.

Prepare from them different dishes and according to special recipes. The exception is pork neck. From pork neck, you can cook anything you want. The dishes are juicy, aromatic and very appetizing. This is provided if you cook the pork neck in one piece. And different shades of taste of the neck are obtained using different types of spices and marinades for pork meat.

What to cook from pork neck, how to cook pork neck and cooking secrets juicy meat and also read on.

Pork neck- this is tender pork meat from a pig's neck, with thin veins of bacon.In shape, a piece of pork neck resembles a loaf of boiled sausage, about 30 cm long.

Neck meat is a great combination of tender meat without veins, but with fat. When choosing a pork neck, you need to pay special attention to the color of the fat. It should be light, preferably white or white and pink (but by no means yellow!). Right choice pork neck will provide a tender and juicy pork dish that is easy to prepare and melts in your mouth.

What to cook with pork neck?

We offer you several recipes for making a whole piece of pork neck.

Pork neck makes the most juicy kebab and roast. The main thing is to add taste and aroma to these dishes with the help of marinades. How to prepare the right marinade so that the dish turns out to be fabulous and does not spoil the meat? Our useful tips in the preparation of marinades for pork and pork neck as well.

Pork neck marinades

The easiest way to marinate a pork neck and add a spice and herb flavor to the meat. A mixture of these herbs is excellent for pork: basil, thyme, rosemary, thyme, oregano. For 1-1.5 kg of pork meat, it is worth taking 1-1.5 tbsp. a mixture of dry fragrant herbs, 3-5 cloves of garlic, 1 tsp. salt and ground black pepper. Grind everything with a pestle and a mortar. Coat the pork with marinade and leave to marinate in the refrigerator for several hours.

There is another equally simple and well-known marinade for pork meat.

Onion Marinade

Cut the onions into large half rings or cubes, grind with salt with your hands or in a mortar, so that the onion gives as much juice as possible.

You need to add pepper or spices to this marinade only according to your taste. But it is believed that they will only be superfluous. Grate the pork neck onion marinade, wrap in plastic wrap and leave to marinate in a cool place for about 12 hours.

The third type of pickling pork neck - vegetable

Marinating meat with fresh tomatoes, onions and lemon juice. In the onion marinade, add the juice of half a lemon, 2-3 sliced ​​tomatoes, 1c. L. vegetable oil. Grate the meat with marinade and marinate for 5-6 hours in a cool place. This marinade is also ideal for cooking pork ribs in the marinade.

No less famous method of marinating pork in wine or beer.

Everything is very simple here: add 0.5 liters to any of the above-written marinades. wine or light beer. it quick marinade and the meat is marinated in it much faster. Usually 2-3 hours is enough and you have ready-made marinated meat in your hands. You can marinate for longer, but you will end up with a semi-finished product for an adult kitchen; it is not advisable to serve such dishes to children.

Quite popular now method of marinating pork neck in mineral water with gas... No need to chase expensive varieties mineral water... The meat does not care what water is poured over it. Therefore, use a bottle of ordinary mineral water with gas. Grate the meat with salt and ground black pepper, you can grease with a paste of chopped garlic, cover with slices of lemon or orange and pour over mineral water... So much water is needed so that the meat is completely covered. Pickles quickly, just like in a wine marinade.

The exotic pork marinade is soy sauce. Rub the pork neck with garlic and spices, no salt. Then pour soy sauce and leave to marinate for 1.5-2 hours.

Mustard marinade for pork.

Mix 3 tbsp. l. sour cream or mayonnaise with 2 tbsp. l. mustard and 3 cloves of garlic. Coat the neck with mustard marinade and put in a cold place for 2 hours, or better overnight.

An interesting marinade for pork neck is made from kefir with kiwi

To do this, mix 0.5 l of kefir with a paste of onions and peeled kiwi. Grate the pork neck with salt, spices and pour the marinade. Marinate the meat in such a marinade at room temperature, since it needs heat to marinate the meat with kefir. If you leave the pork to marinate overnight, then refrigerate.

So, the meat was marinated, now it remains to choose how and how to cook the pork neck.

There is one more besides the marinade the secret in cooking pork neck.

  • Before marinating, a piece of pork neck can be stuffed or stuffed with onions, garlic, olives, pickles, lard, smoked bacon or any boiled vegetables taste. To do this, in the pork neck, it is necessary to make deep cuts inside the pulp with a knife and put the prepared products into them.
  • And to cook stuffed pork neck, make cuts across the piece, without cutting to the very end. It will turn out to be a kind of book with pages. The thickness of the pieces-pages of the neck is about 1.5-2 cm. Minced meat or filling is laid out on these pages. The filling can be absolutely any, it all depends on your imagination.

Pork neck recipes

Pork neck, baked in the oven with a whole piece

Ingredients:

  • 1-1.5 kg pork neck
  • Onions 5-6 pieces
  • Pepper
  • Mayonnaise, mustard

Cooking method:

  1. Rub the neck with spices and salt.
  2. Coat with onion marinade.
  3. Place on a baking sheet in a baking dish.
  4. Let it marinate for a few hours.
  5. Before baking, grease the meat with mayonnaise and mustard, put in hot oven and bake for 1.5-2 hours until tender.

The neck is also prepared in a sleeve or foil. Marinate the pork in any marinade, then wrap it in foil or sleeve and cook until completely cooked.

Steaming neck recipe

The neck is steamed in two ways: with a whole piece directly in a double boiler, a mantover or a multicooker, or wrap the neck in foil and steam it right in it. Cooking time for pork neck for a couple of about 60 minutes, depending on the size of the piece of meat. Meat prepared in this way is considered almost dietary.

Pork neck baked in a slow cooker

Almost every advanced modern housewife has a multicooker. And here's a recipe for making a neck in a slow cooker. It looks more like a recipe pork roll with mushrooms.

  1. In a slow cooker, turn on the "baking" mode for 60 minutes, lay the pork neck. You can add 0.5 cups of water or the marinade in which the neck was marinated. Cook with the lid closed.
  2. After 30 minutes, turn the piece over to the other side and cook further. At the moment of turning the piece, it is recommended to put chopped mushrooms, onions in the free space and add heavy cream... Prepared meat from a multicooker is very similar to boiled pork.

And here is the promised video recipe for pork neck roll.

The secret of the tenderness of a pork neck is thin streaks of fat white(if the shade is yellow, this means that the meat is old), which are inseparable from the structure of the meat. This is great when it comes to frying a kebab, but if you want to bake the neck in one piece, then a little complications may await you here. The fat does not absorb water - that is, the marinade - and therefore big piece salted badly. To solve the problem, you will need a syringe with a needle, as well as salted water. Put it in a syringe and pierce the meat in 3-4 places - so it will be salted evenly.

If we are talking about boiling, then the neck is one of the easiest types of meat to cook. Wonderful option- boil it (1.5-2 hours) with the addition of wine: alcohol easily penetrates the structure of pork and softens it. During the cooking process, the fat becomes transparent and gives the meat a special tenderness: such pork can be used as an excellent snack, cutting it into slices cold. In addition, after boiled pork, you get rich broth that can be used for soup.

When cooking, spices must be handled carefully - first of all, this concerns salt. It "draws" all the internal moisture of the meat into the broth, and we risk getting dry pork: seemingly boiled, but harsh and not juicy. To prevent this from happening, you need to salt the boiled neck no earlier than 10 minutes before the end of cooking.

Thus, the two main conditions delicious cooking pork neck - this is the correct use of spices and prolonged exposure to a not too high temperature, at which the fat does not leave the meat at an accelerated pace. We will apply both principles right now: we will bake the pork neck correctly - so that it remains not only juicy, but also acquires a spicy garlic aroma.

Baked pork neck

  • piece of pork neck -1 kg
  • garlic - 4 cloves
  • bay leaf - 3 pcs.
  • coriander seeds - 1.5 tsp
  • allspice - 5 peas
  • black peppercorns - 1 tsp
  • Olive oil
  • large sea ​​salt- 1 tsp
  • water - 100 ml

We don't need excess fat: we cut off the fat, leaving a thin layer. Using a syringe, evenly "salt" a piece of meat in 3-4 places with salted water. Peel the garlic, cut into bars; with a knife we ​​make 8-10 punctures in different places, after which we insert garlic into them.

Pour the rest of the spices into a mortar, where we grind thoroughly. Pour 2 tablespoons into the resulting mixture olive oil- you get a thick spicy mass, we coat the neck with it. Meat stuffed with garlic, salted from the inside and grated with spices on the outside should be wrapped in cling film and sent to the refrigerator - for 10-12 hours.

An hour or two before cooking, we get the meat out of the cold - let it turn on the temperature. Preheat the oven to 230 degrees, heat it, reduce it to 160 and put the meat in the oven for 45-50 minutes. The readiness of the neck can be easily checked with a knife - as soon as you are sure of it, take the meat out of the oven and place it on the table. It remains to cut into thin slices and serve with tender sour cream or, on the contrary, hot sauce B-B-Q.