How to cook a piece of pork neck. Oven baked pork neck

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

Pork neck baked in the sleeve

Ingredients:

• pork neck - 700 g;
• garlic - 3 cloves;
• mustard - 2 tsp;
• coarse salt - 1 tsp;
• a mixture of pork spices - to taste.

Preparation

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

Then rub your neck with meat spices or just black pepper and mustard. Wrap the piece in a sleeve, secure it around the edges, and put it in the refrigerator to marinate at least overnight. After that, transfer the meat to a baking sheet and send it to 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 gently pull it apart to form a toasted crust.

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

Pork neck baked in foil

The recipe for cooking pork neck in foil is quite simple and requires a minimum of 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 neck, along with salt and black pepper. Cover the pork with cling film and leave to marinate at room temperature for at least 3 hours.

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

After the time has passed, take out the neck, cut the foil on top, open it, and send the meat back to the oven for 30 minutes to brown. Before you reach the neck, pierce it with a knife to check if it is ready. If the ichor will stand out, then leave the meat for a short while in the oven, 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 the side dish right away.

Ingredients:

• pork neck - 700 g;
• young potatoes - 1 kg;
• butter - 150-200 g;
• dill - a bunch;
• garlic - 4-5 cloves;
• salt and black pepper to taste.

Preparation

First, prepare some spiced butter. 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 friend. Put spiced oil in each pocket and add some salt. When you have done this with all the cuts, pepper the meat on top.

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

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

Some dishes are loved by everyone and they are never superfluous. dining table, nor. Some of these favorite dishes are those made from pork, in particular from pork neck. It has a moderate fat content and an excellent meat-to-fat ratio. Modern housewives know great amount a wide variety of dishes prepared from pork neck. Moreover, what is very interesting: such dishes are not ashamed to be served on festive table and, just to please your loved ones on the day off.

This article presents various recipes cooking pork neck dishes.

Baked pork neck

The most common pork neck dish is this. Preparing such a dish is very simple, but it turns out delicious and unique. In order to cook baked pork neck meat, you need to prepare the following ingredients:

• pork neck (1-1.5 kilograms)
• salt and pepper (to taste)
• sage, garlic
• vegetable oil

Cut the pork into small pieces and fry it in vegetable oil for about 5-7 minutes. At this time, cook sage leaves, wash them thoroughly and dry them, finely chop the garlic with a knife.

Put the fried pork in a baking dish, sprinkle with sage leaves, add garlic, salt and pepper. Cover the pork neck dish with foil and bake in the oven for about an hour. After cooking, you can serve it hot or cold. Sometimes prunes are added to this dish after baking for 30 minutes in the oven. For those who prefer a richer taste of meat and spices, you can use dried tomato, paprika, saffron as seasonings for this dish. Sometimes this is pre-marinated in mayonnaise in a cold place, but this is not for everybody. In general, each pork neck dish will be especially tasty and unusual, because only one meat gives the dish from it, a unique taste, aroma and appearance.

Pork neck with pumpkin

Autumn is a time that pleases everyone with a huge amount of vegetables and fruits. And it is at this time that the real queen among vegetables ripens - pumpkin. It contains a huge amount of vitamins, in addition, it tastes amazing. And it is not surprising that there is a recipe that combines two of our most beloved ingredients - and pumpkin. In order to prepare this dish, you will need:

• pork neck - 600 grams
• pumpkin - 600 grams
• Bell pepper- 1 piece
• wine vinegar - 50 ml
• Poshekhonsky cheese - 100 grams
• vegetable oil - 20 ml
• sugar - 1 tablespoon
• salt, black pepper - to taste

Thoroughly peel the pumpkin from coarse peel, as well as from internal fibers, cut it into small thin slices. Place these slices in a heavy-bottomed saucepan and simmer in a mixture of sugar, water and vinegar for half an hour. After that, remove the pumpkin from the heat and drain the remaining broth.

Cut the pork neck into small pieces and pickle it in a mixture of oil, pepper and salt. It is necessary to marinate the meat for thirty minutes. After that, you need to get the baking dish. Put the meat down into this form, and put the pumpkin on top. Chop the bell peppers finely and place on top as well. The form should be placed in an oven preheated to one hundred and eighty degrees. The form should stand in the oven for thirty minutes. After that, the mold should be taken out, sprinkled with grated cheese on top and put back in the oven. This time, the form should be in the oven until a golden brown crust appears on top. This is a really delicious and easy to prepare dish.

Festive flavorful pork

Holidays happen in any family when you want to put something especially tasty on the table. AND this recipe makes it possible to cook just such a dish. To prepare it, you must have:

• pork neck - 1.5 kg
• tomatoes - 1 pc
• Edam cheese - 100 gr
• garlic - 3 cloves
• ginger root - 1 slice (always fresh)
• pepper mixture - a pinch
• soy sauce- 3 tbsp. spoons
• mustard - 1 tbsp. a spoon
• vegetable oil - 4 tbsp. spoons
• lemon juice - 1 tbsp a spoon

To begin with, the marinade is prepared. For this, lemon juice, soy sauce, vegetable oil and mustard are mixed in one cup. Rinse the pork neck thoroughly, make cuts in it, and sprinkle on top with a mixture made of finely chopped garlic, a mixture of peppers and thin ginger flakes. Pour the cooked marinade over the meat and marinate. It is advisable to leave it in the marinade overnight in the refrigerator.

The next day, remove the meat from the marinade and put a slice of tomato and a small slice of cheese in each cut. Wrap the meat in foil and put in an oven preheated to two hundred degrees. Keep the meat in the oven for one hour.

Try making a delicious pork neck with chicken breast as shown in the recipe video:

Thus, a magnificent pork neck makes it possible to cook the most, which will combine the amazing taste of the prepared dish. And don't be afraid to experiment. Pork neck can be cooked with apples, oranges, lemons. The main thing is to do it with love, and then your dishes will always be liked by both your family and your guests.

Pork neck is a very tender pork meat from an animal's neck with veins 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!). Just right choice pork neck will provide you with a very tender and juicy dish of pork meat melting in your mouth.

You can marinate pork neck, as well as pork kebab, different ways... This will add extra juiciness and flavor to the meat.

MARINADE FOR HORSE NECK:

1. The easiest way to marinate the pork neck and give 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 are suitable for pork, oregano - 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, ONION AND LEMON JUICE: add the juice of half a lemon, 2-3 tomatoes, cut into thin slices, 1 tablespoon to the onion marinade vegetable oil... Marinated for several hours in a cool place. I used this marinade in cooking pork ribs in the marinade.

4. MARINATING MEAT IN WINE: Add 1 glass of any wine to any of the above marinades for pork. 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. MARINADE FOR PORK FROM BEER. Rub the pork neck with salt, spices, garlic. Pour in one bottle (0.5 l) of beer. Marinate for 2 hours.

7. MARINADE FOR PORK - SOY SAUCE. Pour the pork neck grated with garlic and spices (without salt) with soy sauce for 1.5-2 hours.

8. PORK NECK IN MUSTARD SAUCE. Mustard marinade for pork: 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. PORK NECK IN KEFIR - ONION MARINADE 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 can be stuffed or stuffed before pickling. 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 AN OVEN IN A WHOLE PIECE is cooked in a preheated oven at a temperature of 180 g for about 1 hour (plus or minus 20 minutes, depending on the weight of a piece of pork neck). 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 BAKING SLEEVE is baked at a temperature of 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 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 hold your piece of pork for another 10-15 minutes in the oven.

BAKED PORK NECK IN FOIL is another way to cook juicy pigs. 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.

STEAM COOKING 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 pork neck is 40-60 minutes, depending on the size of the piece.

PORK NECK BAKED IN A MULTI-COOKER. In the multicooker, 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 NECK BAKED IN A MULTI-COOKER WITH Sauerkraut. 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 food is cooked further until the signal beeps. 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.

Due to its high calorie content, nutritionists recommend serving pork neck with vegetables and herbs for better assimilation.

Pork neck is considered the best of all types of meat, it can be used to cook fragrant and juicy dishes... There are not enough words to describe the delicate texture of the baked neck, such a delicious dish will undoubtedly decorate any festive event. The main advantage of the meat neck is quick preparation and incomparable taste.

Let's look at a few original recipes... The fastest and easiest option is to pepper, salt, grease liberally with seasonings and mustard, insert slices of lemon and garlic. In this form, let it brew for about an hour and bake in the oven for 45 minutes.

Pork neck is also prepared with fruits, vegetables and cereals. Buy a kilogram of fresh collar, make cuts in it with a knife and stick prune pieces into them. Then brush a piece of sour cream mixed with basil, dill, cilantro and black pepper. Wrap in foil and bake for about an hour. For piquancy and sourness, you can pour lemon juice... This delicacy cannot be compared with any restaurant dish, your guests will be delighted.

Delicious pork neck stuffed with vegetables

Products for cooking:

Champignons (200 g);

A kilogram of meat;

Onions, carrots;

Mustard - a teaspoon;

Spices to taste.

Wash the pork, make it look like a book and put the chopped vegetables there. Brush the whole piece with mustard and spices. The prepared meat neck is tightly wrapped in foil and tied with a thread. Meat is baked in such a comfortable sleeve. The result is something similar to boiled pork. The dish is served with fresh salads and greens.

Fried pork neck: recipe

We cook in a frying pan using the following products:

1.5 kg collar;

Dry white wine (100 g);

Soy sauce (glass);

A little provencal herbs and spices.

Marinate a piece in the listed ingredients and leave in the refrigerator for an hour. Cut into portions and fry. Then pour in a little water and simmer under the lid. will help you out at the most crucial moment. Meat can be grilled or in a slow cooker.

Baked pork with honey

Pork neck (500 g);

Honey (50 g);

Two cloves of garlic;

Lemon juice (20 g);

Soy sauce (20 g);

Vegetable oil (20 g);

Curry, black and red peppers.

We wash the meat from dirt, dry it with a napkin, cut off the film and small bones. Cut into portioned layers, beat off, sprinkle each piece with salt and pepper.

Pour oil, lemon juice, soy sauce into the container, add squeezed garlic, curry and a little water, two tablespoons will be enough. We send the meat to the prepared marinade and leave for a day (only in the cold). This time is enough for the meat to absorb the aroma of the seasonings and become tender.

Fry the pieces on both sides and add honey, simmer for 7 minutes, stirring constantly. Lay out on plates and sprinkle with chopped herbs. Luxurious dish under honey sauce goes well with boiled cereals, noodles, spaghetti, pickles and fresh vegetables. Enjoy the juiciness of this meat delicacy!

Some people bake a similar dish in the oven along with potatoes or mushrooms, it turns out great festive assorted... Serve with tomato sauce or mustard.

How to cook pork neck
1. Defrost the pork neck, wash, put in a saucepan.
2. Fill with water so that it covers the neck with a margin.
3. Put the saucepan on the fire, bring to a boil and cook for 50 minutes.
4. Add salt and cook for another 10 minutes.

Use boiled pork neck in salads or sandwiches, cutting across the fibers.

Boiled pork neck salad

Products
Pork neck - 300 grams
Pickled cucumbers - 8 medium
Chicken eggs - 4 pieces
Garlic - 3 prongs
Mayonnaise - 2 tablespoons
Green peas - 4 tablespoons

How to cook pork neck salad
1. Boil pork, cook for 1 hour, add salt and pepper at the end of cooking.
2. While the meat is being cooked, boil the chicken eggs, cool and grate.
3. Grate cucumbers on a coarse grater, stir in chopped garlic in them.
4. Cool the pork slightly and cut across the fibers into cubes with a side of 1.5-2 centimeters.
5. Put the meat on the bottom of the salad bowl, mix with 1 tablespoon of mayonnaise.
6. Salted cucumbers lay out the next layer, grease the layer with mayonnaise.
7. Put eggs on top, grease with mayonnaise again, garnish with green peas.