Pork neck baked in the oven. Whole piece of pork neck in the oven: the best cooking recipesP

The neck is the most tender and juicy part of pork, which is ideal for cooking barbecue and baking in the oven. Pork neck in a sleeve, stuffed with carrots and garlic, turns out to be especially juicy and aromatic.

Due to the fact that the pork is baked in a sleeve, it cooks in its own juices and does not dry out. The meat turns out juicy and incredibly tasty both hot and cold, and is especially suitable for making sandwiches. Be sure to try the recipe for pork neck in the sleeve - it’s very tasty!

Ingredients

• pork neck - 1 kg
• salt - 1 tbsp. l. no slide
• garlic - 4 teeth.
• carrots - 1 pc.
• mixture of ground peppers - 0.5 tsp.
• French mustard - 2 tsp.

How to bake a pork neck in a sleeve

1. Rub the pork neck on all sides with a mixture of ground peppers and salt - you will need 1 level tablespoon, you can use iodized or regular rock salt (finely ground “extra” salt is not suitable!). Let the meat marinate in the refrigerator overnight, covered with cling film.

2. Peel the garlic and carrots and cut them into small pieces that will be used to stuff the marinated meat.

3. Make deep cuts across the entire surface of the pork neck using a thin, sharp knife. Place carrots and garlic into the resulting recesses; you can put several pieces at a time.

4. Lubricate the meat on all sides with aromatic French mustard.

5. Place the neck in the sleeve and tie it tightly on both sides. The perforation on the sleeve must be in the upper part to ensure air escapes from the bag during baking. If there is no perforated tape on the sleeve, be sure to make several holes at the top using a toothpick.

6. Place the pork neck in the sleeve in the oven, preheated to 180 degrees, for 1 hour 30 minutes. There is no need to turn the meat over or open the oven door during baking! After 1.5 hours, carefully cut the sleeve and place the pork neck back in the oven to bake for another 10 minutes until beautifully golden brown.

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 had 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 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, 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.

Pork neck is a good choice for a gala table as a main dish. It can be baked in advance and served cold. The meat is also prepared for every day, the main thing is that it always turns out appetizing, tender and fragrant.

You will need

• baking sheet or deep cast iron frying pan;
• vegetable oil;
• pork neck – 1-1.5 kg;
• garlic – 3 cloves;
• cardamom – 5 gr.;
• black pepper – 5 gr.;
• salt – 5 g;
• carrots – 1 pc.;
• greens – 1 bunch;
• paprika – 5 gr.;
• dry red wine – 250 ml;
• foil - 1 roll;
• matches – 1 pc.;
• grater;
• towel;
• cutting board;
• bowl;
• pot.

Instructions

1. Select a piece of meat to cook. Rinse thoroughly under the tap. Dry with a towel and place on a cutting board. At this time, pour water into the pan and place on a leisurely fire. Once the liquid boils, add spices (cardamom, salt and black pepper) to it. Stir thoroughly and remove from heat. Let it cool to room temperature.

2. Take red wine; if you wish, you can replace it with white or semi-sweet wine. Pour the alcohol into a saucepan with the spices and water and place. Now put the meat there and put it in a cool, dry place for a day.

3. Peel the carrots and peel the garlic. Grate the slices and cut the root vegetable into small slices. Preferably in the shape of a parallelepiped. Remove the meat, wipe it and make cuts. Carefully push the carrots into the entire cut and rub the top of the piece with grated garlic and paprika. Leave for five to 10 minutes.

4. Pour a little oil onto a baking sheet or frying pan. The neck is not a dry meat, it has streaks of fat and therefore, even with a minimum of oil, it will still turn out juicy. Place the meat on the bottom of the dish, cover with foil and place in an oven preheated to 200 degrees for 45 minutes. Take out a piece, pour in the remaining marinade liquid and remove the foil. Reduce temperature to 160 degrees and leave for 30-40 minutes.

5. Place the finished neck on a plate and decorate as desired. It can be served both cold and hot. As a side dish, use vegetable stew, fresh vegetables, herbs, and mashed potatoes.

A well-cooked neck in foil will not leave anyone indifferent, because it is a delicious meat that can be served with a side dish, eaten as a snack with plain bread, and even as an independent dish. If you are cooking for guests, then you can amaze them with the two recipes below for baked neck in foil.

You will need

• 1st method:
• pork neck (preferably a huge piece);
• 2 onions;
• one head of garlic;
• a bunch of dill;
• one lemon;
• 1 teaspoon ground pepper;
• vegetable oil;
• a lot of foil.
• 2nd method:
• two pieces of pork neck, 250-300 g each;
• 2-4 thin slices of ham;
• two to four slices of cheese (plates);
• 4-6 tablespoons of sour cream or mayonnaise;
• garlic (3-4 cloves);
• salt and pepper to taste.

Instructions

1. Before baking in the oven, the neck must be marinated. Wash the meat and then dry it with paper napkins or towels. After the neck has become dry, rub it with salt, pour in lemon juice and marinate, placing the meat in a container (large enough for your piece) for about one hour.

2. While the meat is marinating, prepare the filling for stuffing it. Finely chop the onion, garlic and dill, add pepper and salt and mix everything thoroughly. Make large vertical holes in the meat using a knife. After this, deepen them with your finger and stuff them with the mixture (filling) that you made when the meat was marinated.

3. Choose a baking dish suitable for your cut of meat. Place foil in it, pour in oil, and then put the neck in the foil, which you also pour a little vegetable oil on. If desired, add some spice (say a sprig of rosemary), and then wrap the meat in a second layer of foil.

4. Preheat the oven to 180 degrees in advance. Place the pan with the meat in it and bake it for about 3 hours. After this time, remove the top layer of foil and cook the neck for another 30 minutes until it becomes golden brown. When the meat is completely cooked, cut it into pieces and serve.

5. 2nd recipe for roasting a neck using sour cream, cheese and ham. Wash the meat and then dry it. Peel the garlic, chop it using a garlic press and mix with sour cream, salt and pepper.

6. Make large cuts in both pieces of meat with a knife (in the form of pockets). Brush the prepared mixture of sour cream, garlic, pepper and salt onto the meat on all sides and leave to marinate in the refrigerator (6-12 hours).

7. After the marinating time has ended, remove the neck from the refrigerator and insert slices of cheese and ham into the cuts. Next, wrap the neck pieces in foil and make several holes in the top. Place the meat in an oven preheated to 200 degrees and bake for about an hour. When the meat is ready, remove it from the oven and let it cool in foil. Then you can serve the neck with a side dish or vegetables.

Video on the topic

Helpful advice
It takes a long time to cook a large piece of neck, so either calculate the cooking time before serving it, or cut the meat and bake in separate small pieces.

Pork neck is excellent when cooked in a huge piece on the grill, but it can also be perfectly fried at home in the oven. Moreover, for similar meat, both a sleeve and foil are suitable, and you can also do without them completely. Because how to cook pork neck?

To bring this recipe to life in a culinary sleeve, you will need the following ingredients - 0.7-1 kg of pork neck, 5-6 cloves of garlic, 4-5 tbsp. spicy mustard (also allowed with grains), coarsely ground salt, a mixture of seasonings for pork. Of course, it is best to buy pork chilled and not frozen. Such a product will be softer and more tender, and will be able to protect you from careless sellers who freeze or freeze the neck several times. It turns out that first, rinse the meat thoroughly, and cut the garlic into slices, which will be convenient for chopping a piece of pork neck in the future. After this, rub it thoroughly with salt, mustard and spices (don’t forget black and scarlet pepper, and the rest is to taste). Basically, the meat is ready for baking, but it can be made even more appetizing if you leave it in this form to marinate overnight. After this, put the meat in the sleeve, try to release as much air as possible from it and wrap it at both ends. Cook the meat in several stages. First, at a temperature of 220 degrees for 20-25 minutes, then another 30 minutes at 180 degrees. Moreover, in order for the pork neck to get a wonderful blush, 10 minutes before the end of cooking, cut the sleeve at the top to form a delicious fried crust. But don’t rush to take the meat out immediately after turning off the oven; it’s better to leave it in the oven for another 15-20 minutes. For baking in foil, take the same amount of pork meat, 4-5 cloves of garlic, salt and ground black pepper. Pass the garlic through a crush, mix it with pepper and salt, then rub the resulting mixture onto a piece of neck. In this recipe, the meat will need to marinate every 3-4 hours in the refrigerator, because the garlic is quite sharp and will penetrate the piece perfectly. But don’t forget to cover with cling film or place in a container. Wrap the pork tightly in foil so that there are no holes through which expensive juices can leak. Then place in the oven for an hour at a temperature of 210 degrees. After this time, cut the foil, open its edges, reduce the oven power to 160 degrees and bake the pork for another 30 minutes. Do not try to keep it longer, because otherwise the pork will become dry and not juicy. If you want to cook the neck right away with a side dish, take the following primitive products - 0.6-0.7 kg of meat, 1 kg of potatoes (young vegetables are best) , 100-150 g butter, a bunch of dill, 3-4 cloves of garlic, salt and pepper. First, finely chop the greens and pass the garlic through a press. Mix both ingredients with butter. Rinse the neck thoroughly and use a knife to make small pockets in it, into which place the spicy oil. Salt and pepper the top of the pork. Peel the potatoes and cut them in half. Place a piece of neck on a baking sheet surrounded by vegetables. First, bake in the oven for an hour at a temperature of 150-160 degrees, then let the pork cool in the oven for about 30 minutes.

Video on the topic

Note!
Meat should be cooked at the rate of 45 minutes per 1 kg.

Helpful advice
You can make a sauce from the remaining marinade. To do this, collect the liquid from the bottom of the dish in which the meat was prepared. Pour it into a frying pan and heat it over low heat, add butter and a little flour. Add some salt. After this, remove from the heat and pour into the gravy boat.

1. The recipe for cooking neck in the oven in foil begins with preparing the meat. The pork must be washed, dried thoroughly and placed on a sheet of foil. Remove excess films or large pieces of fat as desired. Since the neck is quite fatty meat, there is no need to add vegetable oil during cooking.

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

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

4. The classic recipe for neck in the oven in foil can also be supplemented with your favorite meat spices. You can use paprika, hot peppers, dried herbs or ready-made sets.

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

Pork neck baked in the oven in foil.

Pork neck baked in the oven in foil is a hearty and tasty second course that can easily be prepared at home, even in the simplest oven. This meat dish is perfect for both a home dinner and a holiday table. The meat is eaten cold with mustard, horseradish or other sauce that harmonizes with meat products. The cooking process is simple, and the final result depends on the spices used to marinate the neck. Rosemary, coriander, basil, marjoram, ginger, paprika, and various types of peppers are ideal for pig meat. You can complement the meat flavor with mustard, soy sauce, sour cranberries, cherries and currants. Perhaps the most important secret in proper cooking of meat is that salt must be added after the meat has been marinated. That is, before the frying or baking process itself.

To cook pork neck in the oven in foil, you will need:

• Pork neck 1 kg
• Carrots 180 g
• Purple onion 200 g
• Garlic 5 cloves
• Salt to taste
• Freshly ground black pepper to taste
• Ground coriander to taste
• Rosemary 2 sprigs.

1. Place the pork neck in a colander and rinse thoroughly under running water. Using a knife, peel the skin and rinse again. Dry with a paper towel or regular napkins.

2. Take coarse rock salt and rub the meat all over. Sprinkle with freshly ground black pepper and coriander. It is better to use black pepper and coriander in seeds, and before use, grind them in a coffee grinder, mill or a special mortar for spices.

3. Peel the garlic cloves. Grate or chop with a garlic press. Rub the neck thoroughly with garlic on all sides.

4. Peel the purple onion and cut into half rings. Take some foil. Place it in a suitable sized baking dish. Place onion half rings in the center on the foil.

5. Place the pork neck on the onion bed. When baked, the onion will release juice and the meat will seem to be stewed in onion sauce. Peel and rinse the carrots. Cut into rings, not thin. Place it on your neck. Season the vegetables lightly with pepper. Add rosemary sprigs.

6. Wrap the pork neck in several layers of foil to prevent any liquid from leaking out. Place on a baking sheet. Preheat the oven to 190-200 degrees. Place the neck in the oven for 60-80 minutes, depending on the power of your oven.

7. Remove the pan from the oven and let cool completely without unrolling the foil. You can check for doneness by piercing the meat (through the foil) with a long knife. If the meat can be pierced freely and the knife can be easily removed, the pork neck is ready. Once cooled completely, remove the foil and onions.

8. Pork neck baked in the oven in foil comes out very tender, juicy and aromatic. Cut the meat into slices and serve with simple side dishes of vegetables, potatoes or grains. You can decorate the dish with baked carrots and fresh herbs. Bon appetit!