Pork neck what to cook. Pork neck cooked whole

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

Pork neck baked in the sleeve

Ingredients:

• pork neck - 700 g;
• garlic - 3 cloves;
• mustard - 2 teaspoons;
• coarse salt - 1 teaspoon;
• spice mix for pork - to taste.

Cooking

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

Then rub the neck with meat spices or just ground black pepper and mustard. Wrap a piece in a sleeve, fasten it around the edges, and put in the refrigerator for at least a night to marinate. After that, transfer the meat to a baking sheet and send it to the oven, heated 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 part it to form a fried 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 pork neck in foil is quite simple and requires a minimum of costs, but everyone will be satisfied with the result.

Ingredients:

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

Cooking

Wash the meat, pass the garlic through a press and evenly distribute it over the surface of 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, put the meat in 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, heated to 210 degrees for 1 hour.

After the time has elapsed, remove the neck, cut the foil on top, open it, and send the meat back to the oven for 30 minutes to brown it. Before you remove the neck, pierce it with a knife to check if it's done. If the ichor is released, then leave the meat for a 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 course and 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 black ground pepper - to taste.

Cooking

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

Then remove the skin from the potato and cut each tuber in half. Place the meat in a roasting sleeve, arrange the potatoes in a circle, fasten the edges and put 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.

Love pork dishes? Then be sure to try the recipes and.

Pork dishes are always hearty and tasty. Most often, housewives cook pork neck baked in the oven. There are quite a few options for its preparation and serving. In order for the whole piece of meat to turn out juicy and soft, it must first be correctly selected and prepared for further processing. Pork before baking can be marinated in aromatic mixtures or stuffed with various ingredients.

According to this recipe, you can cook fragrant boiled pork in foil. Meat can be served hot or chilled. In the latter case, you get an option for sandwiches and various snacks.

Ingredients:

• pork neck - 1.5 kg;
• garlic - 1 head;
• honey, barbecue sauce, salt - 2 tsp each;
• paprika, Dijon mustard - 1 tsp each.

Cooking:

1. 6. Pork is cooked for 1 hour at 180 degrees. To check the meat for readiness, you need to pierce it with a skewer - transparent juice should stand out.

When serving, the meat can be cut into pieces for convenience. In addition to garlic, you can add onions or use any marinade you like.

Juicy meat in the sleeve

This step-by-step recipe will make tender pork. The sleeve keeps the meat juices inside, preventing the pork from drying out. At the same time, the aroma of any marinade is also preserved inside, and the taste permeates all the meat.

Ingredients:

• neck - 1.5 kg;
• garlic - 5 cloves;
• Provence herbs, ground coriander, salt - 3 tsp each. ;
• bay leaf - 2 pcs.

Cooking:

1. 1. The meat is washed and rubbed with some of the dry ingredients. Provence herbs with coriander will give extra flavor when baked.
2. 2. Garlic is peeled, cut into pieces and inserted into the meat with sharp edges. If desired, the amount of garlic can be increased.
3. 3. A piece is tied with a thread in the form of a grid. Lay the workpiece in the sleeve for baking. The ends are tied. Several cuts are made at the top so that steam can escape from the sleeve.
4. 4. Cook in a preheated oven. The recommended temperature is 180 degrees. On average, the meat will be ready in an hour, but due to the characteristics of the oven and the size of the piece, it may take longer.

Before serving, you need to open the sleeve and let the meat stand in the oven for another 10 minutes, so that the top has time to brown.

With cheese and mushrooms

Pork with mushrooms and cheese is a beautiful and tasty holiday dish. From mushrooms, it is recommended to take champignons available at any time of the year.

Ingredients:

• neck - 1 kg;
• mushrooms - 500 g;
• cheese - 300 g;
• tomatoes - 2 pcs.;
• salt, pepper, spices.

Cooking:

1. 1. First, a piece of meat is washed, cuts are made in it.
2. 2. Mushrooms are washed, cut into slices, tomatoes - in circles, cheese is rubbed on a large grater.
3. 3. Pieces of mushrooms and tomatoes are inserted into the cuts made, salt and pepper. Bake for about an hour in the oven, then generously sprinkle with grated cheese and cook for another 10 minutes.

The dish is served hot.

With wild garlic

Pork is more spicy when cooked with wild garlic. You can just stuff a prepared piece of meat with it, but it will be more interesting to cook a roll.

Ingredients:

• pork neck - 1 kg;
• wild garlic - 300 g;
• onion - 1 pc. ;
• pepper, salt - to taste.

Cooking:

1. 4. Meat is prepared in the usual way. Cut in a spiral so that the piece unfolds, becoming flat. Lightly repulsed.
2. 5. The wild garlic is crushed by cutting with a sharp knife, the onion is cleaned, finely chopped and mixed with wild garlic.
3. 6. A layer of meat is salted and peppered. You can season the pork with dried garlic or coriander. Spread the green filling and roll up.
4. 7. Bake for about an hour in the oven, preheated to 180 degrees.

With potatoes, tomatoes and onions

You can cook the dish right away with a side dish, which will be potatoes and tomatoes. Pork goes well with potatoes in any form.

Ingredients:

• neck - 1 kg;
• potatoes - 500 g;
• tomatoes - 5 pcs. ;
• onion - 2 pcs. ;
• greens, oil, salt - to taste.

Cooking:

1. 1. First, a piece of pork is prepared: washed and rubbed with spices to taste. You can use any marinade.
2. 2. The meat is laid out in the center of the form, smeared with oil.
3. 3. The potatoes are peeled, the small ones are left whole, the large ones are cut into several parts. Spread around the meat.
4. 4. The tomatoes are washed, cut into slices and placed on top of the potatoes - so the vegetable does not dry out in the oven. Spread the onion, cut into rings. If desired, you can put slices of cheese on top or add mushrooms to the dish.
5. 5. Cook for about an hour in a preheated oven. From time to time you need to water the contents of the form with the juice that stands out.

You can use cherry tomatoes instead of regular tomatoes.

Festive meatloaf with prunes

It is not necessary to bake pork in a whole piece - serving in the form of a roll would be more appropriate for the holiday. In this case, the filling can be any, at the discretion of the hostess. In this case, it is cooked with bell pepper, garlic and prunes.

Ingredients:

• pork neck - 2 kg;
• sweet pepper - 1 pc.;
• garlic - 1 head;
• prunes - 5 pcs.;
• mayonnaise, mustard, pomegranate juice - 2 tbsp. l. ;
• grain mustard - 1 tsp;
• bay leaf, pepper, salt - to taste.

Cooking:

1. 1. Peel the garlic, cut into small pieces. Peppers are cleaned of seeds and partitions, cut into fairly small cubes.
2. 2. The meat is washed, cut in a spiral so that the piece unfolds, becoming flat. Both sides are smeared with pomegranate juice. Pepper and salt on both sides.
3. 3. The meat is rolled back into a roll, wrapped in cling film and left in the refrigerator for an hour.
4. 4. Mustard is mixed with mayonnaise, a few chopped bay leaves are added. The inside of the marinated meat is smeared with the resulting sauce. Peppers and garlic are evenly distributed on top, chopped prunes are added and tightly rolled up again.
5. 5. Additionally smeared with sauce and on top. Wrapped in several layers of foil and cooked on a baking sheet at 180 degrees. It will take approximately two hours to cook.
6. 6. At the end, unfold the foil and leave the dish in the oven for another 10 minutes to brown.

The festive roll is served to the table, cut into pieces of about 2 centimeters.

How to choose the right meat?

Pork neck is an oblong piece of meat. There are no bones in it, but there are fatty layers in a small amount. It is these layers that speak about the freshness of meat - they should be pinkish or white.

When choosing meat, you need to be guided by other rules:

• the color of young pork is pink;
• you need to press on the surface with your finger - the meat should be elastic and quickly return to shape;
• when buying on the market, you need to require a veterinary opinion.

marinade recipes

You need to marinate the meat in a ceramic, enamel or glass container, aluminum dishes will not work.

Traditional and simple recipes are described in the table:

Marinade name	Recipe
Onion	Onions (arbitrary amount) are peeled, passed through a meat grinder and mixed with salt. Add garlic and herbs to taste, rub the pork neck with a mass. Keep overnight in the refrigerator
Mustard	3 art. l. sour cream mixed with 2 tbsp. l. mustard. Add chopped garlic to taste. Marinate 12 hours
Wine	Wine can be anything, but dry red is considered a classic. On average, 4 onions, 500 ml of wine, pepper and salt are taken per kilogram of meat. Pickled meat is kept in the cold for 5 hours
beer	Pork is rubbed with salt and pepper, poured with any beer so that the drink completely covers the meat. Keep cold for 2-3 hours
soy	The meat is treated with your favorite spices and poured with soy sauce mixed with water in equal proportions. A few hours are enough
Honey	3 art. l. mustard is mixed with the same amount of honey, spices are added to taste. Lubricate the meat and clean in the cold all night
Cranberry	Fresh cranberries are sorted, mashed to a state of puree and smeared with a mixture of meat. Spices are added to taste. For lovers of sweet marinades, we can recommend adding a couple of tablespoons of melted honey to the cranberry puree. You can leave the pork in the marinade all night - so the meat will turn out tender

The consistency of the marinade can be made thicker or thinner as desired. If you plan to bake the dish with a whole piece in the sleeve, then the meat is marinated in it, in other cases, use a pan or bag (if the marinade is not liquid).

What can be stuffed with meat?

There is not always time to marinate the meat. It turns out no less tasty if you stuff it with auxiliary products. The easiest way is to use garlic.

Before cooking, the pork is washed, dried on a paper towel, a saline solution is injected with a syringe in different places. They try to avoid through holes - when baking, liquid comes out through them, and the meat will turn out to be dryish.

Next, they take a sharp knife and make cuts of 1.5 cm, where garlic cloves are inserted, cut into slices. You can also fill the cuts with prunes, mushrooms, nuts, or cheese slices. As a filling, you can use different vegetables, cut into small pieces. After that, the prepared meat is left for half an hour.

Sometimes it is necessary to fasten the cuts so that the filling does not fall out during cooking. To do this, take the thread and wrap the pork neck in several layers.

If a piece of meat is caught without a thin layer of light fat, it can be tied separately. When heated, it will soak the pork, forming a delicious golden brown. If there are traces of blood on the surface, be sure to thoroughly rinse the meat.

Usually the pork neck is cooked at 180 degrees, preheating the oven. But you can set the temperature to 220 degrees. The average cooking time is an hour and a half. It all depends on the weight of the piece, the method of preparation and the features of the oven.

After baking, you need to let the dish brew for half an hour, otherwise the resulting juices will not be absorbed, and the meat will not be juicy.

The most popular meat, almost half of humanity, is pork. Pork dishes are soft, juicy, very tender and also satisfying. One of the most popular recipes for cooking pork is the neck, baked in the oven with a whole piece. To give the meat a special taste, there are many ways to pre-treat the neck with a whole piece.

Thanks to the ingredients from which marinades are prepared, meat baked in the oven acquires a special unique taste. For this most often used:

• salt;
• pepper;
• garlic;
• spices;
• fragrant herbs.

The most popular recipe for cooking pork is the neck, baked in the oven with a whole piece.

Pork "loves" oregano, thyme, basil, rosemary, thyme, various marinades.

Important to remember that meat should be marinated in glass, enamel or ceramic dishes. It is strictly forbidden to use aluminum utensils for these purposes.

Roast marinade recipes

We bring to your attention some traditional recipes:

Garlic makes meat taste spicy

note when honey marinade is used, the meat and crust are a little darker than usual, this should not confuse the hostess.

The consistency of marinades can be liquid and thicker. The neck of the pig, for pickling with liquid marinade, is placed in a deep container, poured with marinade and covered with a lid. If the marinade is a sauce, then the meat is wiped with a mixture and placed in polyethylene, a press is placed on top. In the case of baking the neck as a whole piece in the culinary sleeve, it is placed in the oven immediately in the sleeve and marinated in it.

It is important to know how much salt is required per 1 kg of pork meat. Marinades are of two types - not containing salt, they take 2 tsp, and salt-containing (for example, soy) - 1 tsp is needed here. salt.

How and with what you can stuff and stuff a pork neck

Not always, for various reasons, it is possible to make a marinade and marinate. There are other ways to prepare the whole neck roast in the oven. The easiest and fastest option is to stuff the meat with garlic.

Before cooking wash your neck well and be sure to dry it thoroughly with paper towels: otherwise you will not get a pink crisp. In order for the meat to be evenly salted, a saline solution is prepared, drawn into a syringe, injected into the neck in different places and at different levels. This must be done carefully so as not to pierce through. Through the through holes, when the neck is baked in the oven in a whole piece, liquid will come out, and the boiled pork will turn out dry.

Injecting saline into meat has been a housewife's longtime focus.

With a sharp knife, cuts up to 1.5 cm deep are made along the entire meat piece and pieces of garlic are inserted there. It is advisable to cut the garlic cloves lengthwise into 2 - 3 plates. Garlic shares its aroma and juice with meat. The cuts can be filled with other ingredients: lard, wild garlic, carrots, prunes. Let stand for 30-40 minutes. If necessary, wrap a piece with a harsh thread to hold the cuts together.

A neck baked in the oven in a whole piece can be not only pickled but also stuffed. To do this, several parallel cuts are made along the entire meat piece with a sharp knife. As deep as possible, but not completely, so that the piece does not fall apart. In the resulting "slots" lay the filling. She is very diverse. Vegetables (carrots, eggplants, zucchini) are put here.

Likes pork prunes, raisins, dried apricots, various spices, herbs, nuts. Before laying the minced meat, the cuts are wiped with mustard sauce or salt and pepper. After stuffing, the whole piece of pork is coated with a thick sauce - marinade and wrapped with a harsh thread so that the piece of meat retains its shape.

Recipe for baked pork neck in the oven

Oven-baked pork neck meat is cooked at a temperature of 180º for 1 to 1.5 hours, depending on its weight. The neck is placed in a deep baking sheet or baking dish. The meat can be smeared with a thick marinade. If not, then broth or wine diluted with water is added. During cooking you need to periodically water the meat with liquid that stands out from it.

Recipe neck in the sleeve

To do this, the pork neck is treated with a cooked marinade and stuffed or larded is placed in a sleeve, which is fixed and tied up on both sides so that nothing flows out. The meat is placed on a baking sheet in the oven, heated to 180º, where it is baked for 60 minutes.

In this way, the meat is cooked as if in its own juice. To form a dark crispy crust on it, the sleeve is cut from the top and left open until the desired crust is formed. Remove from oven and let cool slightly, then cut into portions.

The readiness of the meat is checked with thin wooden sticks or a knife.

Neck recipe baked in foil

It is advisable to marinate the pork neck for baking in foil. Often the neck is stuffed or stuffed with garlic.. Wrap tightly in foil. You can wrap it twice, the main thing is that there is no way for the resulting juice to flow out. Put in a baking dish and send to the oven, heated to 180º. Until the apartment smells of cooking boiled pork, you can forget about it.

In addition to garlic, you can use various spices

Shortly before removing the meat from the oven, it must be freed from the top of the foil and left for a few minutes until a crust forms, pouring over the released juice.

Pork neck recipe with potatoes

Meat baked in the oven with potatoes is cooked immediately with potatoes, which will serve as a good side dish. This requires 1 kg of meat, 1.5 kg of potatoes (preferably young or small), 200 g of butter, 5-6 cloves of garlic, a bunch of dill, salt, pepper to taste.

Finely chopped dill and garlic squeezed through the garlic are added to the melted butter. Everything is mixed and you get a delicious spicy oil. On the washed and dried neck, at a distance of 1.5 cm, cuts are made with a sharp knife 3-4 cm deep, treated with salt, pieces of butter are put into them and peppered on top.

The finished dish is allowed to “rest” for 10-15 minutes, removed from the sleeve.

Potatoes are peeled and cut lengthwise into halves. The meat is placed in the sleeve, potatoes are laid along it, the edges of the sleeve are well fixed so that the resulting juice does not flow out. A sleeve with a pork neck and potatoes is placed in an oven heated to 180 º. Bake for about an hour.

With juice and potatoes, boiled pork is laid out in a deep dish. Besides, greens can be a good side dish for pork neck, different pickles, pickled and fresh vegetables.

Basic rules for baking the neck in the oven

In order for the boiled pork to turn out juicy and soft, first of all, you need to have a high-quality piece of meat covered with a thin, 1 cm, layer of light fat, if the neck is without fat, then it can be tied. The lard will melt and soak the meat, forming a crust. The neck is washed from blood and dried well with a paper towel. Do not make through holes.

Bake meat at a temperature of 180 to 220 º within 1-1.5 hours, depending on the weight. 10-15 minutes before removing the neck from the oven, it should be opened to form a crust. After baking, the neck is not touched for 20-30 minutes, so that the resulting juices are absorbed into the meat, and it becomes softer and juicier.

Baked neck can become the signature dish of any housewife

Pork neck, baked in a whole piece in the oven, will decorate any table- from a festive dinner to a regular breakfast. It can be served as a hot dish with a side dish, as well as for regular sandwiches. The recipes for cooking boiled pork listed in this article will help in creating the perfect meat. Bon appetit!

Potato Neck Recipe:

Everyone probably thinks that there is nothing easier than frying a good piece of meat. I fried pickled meat in a pan - and that's it! You can also remember the saying: “hot is never raw”. But to surprise with a well-cooked juicy steak is a completely different matter, and connoisseurs attribute this skill to no less than a culinary art. Steak is a dish of American cuisine, which was invented by James Salisbury, who is engaged in the development of proper nutrition, and the dish is named after him. It is believed that the simpler the additions to meat, the more natural its taste.

For cooking the correct steak, the neck part is taken from pork. When marinating any meat (also for barbecue), you need to take into account 1 nuance: you need to rub it well with oil. Then you can add any spices, as well as squeezed onion juice (if taken with pulp, it will definitely burn). It is better to grind pepper yourself. Another subtlety that is used in a good restaurant is the processing of meat by a steak master (this is such a device with needles), at home it can be replaced with a regular fork. This treatment gives the meat juiciness and softens the veins. Unlike beef, pork must be cooked through!

Here, following such simple rules, I cooked steaks today. It turned out simply incomparably: tasty, juicy, fried. The husband just chirped over the plate, he liked it so much!

Pork neck baked in the oven in foil

It is best to use meat from the neck for cooking simple dishes. Meat comes out very tasty if it is baked in the oven, fried in a pan or fried over an open fire. But for this, you also need to prepare a delicious marinade so that the meat is juicy and fragrant. Or you can use a sauce to complement the meat flavor and add variety to the dish.

Pork neck baked in the oven in foil is a hearty and tasty second dish that can be easily cooked at home, even in the simplest oven. This meat dish is perfect for both a homemade dinner and a festive table. Meat is consumed cold with mustard, horseradish or other sauce that harmonizes with meat products.

The cooking process is simple, and the end result depends on the spices used to marinate the neck. Rosemary, coriander, basil, marjoram, ginger, paprika, different types of peppers are ideal for pig meat. You can add meat taste with mustard, soy sauce, sour cranberries, cherries and currants.

Perhaps the most important secret in the proper preparation of meat is that salt must be added after the meat has marinated. That is, before the process of frying or baking.

Read also:

Ingredients:

• 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 in running water. Peel the skin with a knife and rinse again. Pat dry with paper towels or regular paper towels.

2. Take coarse rock salt and rub the meat on all sides. Sprinkle with freshly ground black pepper and coriander.

Black pepper and coriander are best used in seeds, and before use, grind in a coffee grinder, grinder or a special spice mortar.

3. Peel the garlic cloves. Grate or mince with a garlic press.

Gently rub the neck with garlic on all sides.

4. Peel the purple onion, cut into half rings. Take foil.

Place it in a suitable sized baking dish. Lay onion half rings in the center of the foil.

5. Lay the pork neck on the onion pillow. When baked, the onion will release juice and the meat will be stewed in onion sauce.

Peel and wash carrots. Cut into rings, not thin. Lay on your neck.

Lightly season the top of the vegetables with pepper. Add sprigs of rosemary.

6. Wrap the pork neck in several layers of foil so that the resulting liquid does not leak out. Lay on a baking sheet.

Preheat the oven to 190-200 degrees. Send the neck to the oven for 60-80 minutes, depending on the power of your oven.

7. Remove the baking sheet and let cool completely without unwrapping the foil. You can check for readiness by piercing the meat through the foil with a long knife.

If the meat is pierced freely and the knife is easy to get, the pork neck is ready. Once completely cool, remove the foil and onion.

8. Pork neck baked in the oven in foil comes out very tender, juicy and fragrant. Cut the meat into slices and serve with simple side dishes of vegetables, potatoes or cereals.

You can decorate the dish with baked carrots and fresh herbs. Bon appetit!