Whole pork neck baked in the oven. Pork neck in the oven in a whole piece: the best cooking recipes

The neck is the tender and tastiest part of the pork. A thin layer of fat between the fibers gives juiciness to the meat.

This part of the carcass is baked, and also grilled, steaks or delicious barbecue are cooked.

Pork neck in the oven in foil - the basic principles of cooking

Pork neck in the oven in foil turns out juicy and incredibly tasty. This dish can pleasantly surprise guests. Pre-preparation of the ingredients takes a little time. Then the pork is cooked for a couple of hours in the oven.

To cook the pork neck in the oven in foil, spices and spices are used. The dish will turn out juicy if you do not cut off all the fat from the meat. But you can be guided by your own preferences. Pork is baked in thick-walled heat-resistant dishes made of metal or ceramics. Marinade for meat is prepared in a container that does not oxidize.

Readiness of pork is easy to determine. The meat is pierced with a long knife edge and if the ichor does not flow out, the dish is ready.

Pork can be cooked with mushrooms, vegetables or cheese. You will get a full-fledged main course, which will not be ashamed to serve even on the festive table.

Recipe 1. Pork neck in the oven in foil

kg of pork neck;

two bay leaves;

four cloves of garlic;

rosemary and black pepper;

60 liters of sour cream or mayonnaise.

1. Crush the peeled garlic through a press, combine the gruel with the broken bay leaf, spices and salt.

2. We wash the meat and wipe it with paper towels. Lubricate a piece of pork with a spicy mixture and sour cream or mayonnaise. Marinate for several hours or leave overnight in a cool place.

3. Then we wrap the pork neck in foil and bake for half an hour at 200 degrees. Then we twist the temperature to 180 ° C and cook for another hour.

4. We make an incision in the foil, unfold it and put it in the oven for another quarter of an hour. Serve meat, cut into slices, with vegetable salad or boiled potatoes.

Recipe 2. Pork neck in the oven in foil with mushrooms and vegetables

pork neck - 1.5 kg;

champignons - 200 g;

dried thyme - a couple of branches;

garlic - three cloves;

potatoes - ten tubers.

1. Rinse the pork neck and pat dry with napkins. Now marinate the pork. To do this, salt it, sprinkle with various spices, add thyme.

2. Peel the garlic cloves and cut into slices. Make punctures in the meat and stuff it with plenty of garlic pieces. Coat on all sides with vegetable oil. Leave in a cool place for several hours, or even better overnight.

3. Remove the meat, put it in a form covered with foil.

4. Peel the potatoes, wash and cut lengthwise into 6-8 pieces. Cut the peeled carrot into large rings, rinse the mushrooms and divide into 4 parts. Salt the vegetables, pepper, lightly pour vegetable oil, and transfer to the meat dish.

5. Put the pork in the oven for an hour and a half. At the end, open and leave for another 15 minutes to bake. Readiness is determined by piercing the meat with a sharp knife, if the ichor does not stand out, the dish is ready.

Recipe 3. Pork neck in the oven in foil with mustard

four cloves of garlic;

drain. butter or melted fat - 30 g;

pork neck with layers of fat - 800 g;

two bay leaves.

1. Rinse a piece of pork neck under running water and dry it. We make a semblance of an accordion from a meat piece by making deep transverse cuts. This will allow the meat to marinate well. Rub the pork with a mixture of salt and spices and leave overnight. Insert garlic cloves into the slits. Wrap the neck tightly with cling film and leave in a cool place.

2. The next day, remove the film from a piece of pork, and prepare the product for baking. Lubricate the foil with grease and cover it with a deep form. We put the marinated pork in it.

3. We coat the product with mustard, wrap it in foil and bake at an average temperature for at least an hour.

4. Approximately 20 minutes before the end of cooking, unfold the foil and pour over the dish with the juice formed on the baking sheet. We serve the neck on the table hot.

Recipe 4. Pork neck in the oven in foil with tomatoes

five cloves of garlic;

80 ml soy sauce;

100 ml of vegetable oil;

200 g of tomatoes;

1. We wash a piece of pork neck, dry it and put it on a cutting board. Cut the pork into equal parts, without cutting all the way through.

2. Rub the meat with salt, spices and pepper. We clean the garlic from the husk and chop the cloves into thin plates. We make small cuts and insert garlic plates into them.

3. Cooking the marinade. Mix freshly squeezed lemon juice with soy sauce, vegetable oil and mustard. Mix well.

4. Place the pork in a deep bowl and pour the marinade over the meat. Cover with a lid and put in the refrigerator overnight.

5. We cover the baking container with foil, folding it in half. We shift the meat into the form. My tomatoes, wipe with a towel and cut into rings. Cut the cheese into thin slices. We put rings of tomatoes and slices of cheese into the cuts.

6. Cover with a second sheet of foil and send to a preheated oven. We bake for an hour at 200 C. Then remove the foil and cook for another quarter of an hour so that a delicious crust forms on top.

Recipe 5. Pork neck in the oven in foil with vegetables

400 g pork neck;

50 g parsley and cilantro;

100 ml vegetable oil;

three cloves of garlic;

30 ml lemon juice;

three fleshy tomatoes;

1. Grind eggplant in advance, place in a deep bowl and sprinkle with salt to remove bitterness.

2. Peel and chop the rest of the vegetables in medium cubes or in any other way. Crush the garlic with the back of a knife and finely chop.

3. Cut the pork neck into steaks. Wash them and dry them with paper towels. Sprinkle pork with lemon juice and salt. Let the meat marinate for 10 minutes.

4. Fry all chopped vegetables in a pan, except for tomatoes. We put the products in the pan in the following sequence: first onion, then bell pepper and eggplant, previously washed from salt.

5. Mix vegetable fry, fresh tomatoes, crushed garlic and finely chopped greens in a deep container. Salt the mass, add seasonings to taste and mix.

6. We put the pan on a strong fire and fry the steaks in it on both sides. Three minutes each will be enough.

7. We cover the baking sheet with foil, coat it with oil. We spread the fried steaks and vegetables on the deco.

8. We wrap the products with foil and tuck the edges.

9. Bake the pork neck in the oven for about 15 minutes at 180 C. If you did not fry the vegetables, leave the dish in the oven for another ten minutes.

Recipe 6. Pork neck in the oven in foil with prunes and wild garlic

80 ml of olive oil;

5 g dry mustard;

12 pcs. prunes;

half a hot chili pepper;

1. We wash the prunes, pour boiling water over them and leave for a quarter of an hour.

2. Place dry spices in a small bowl. Finely chop the wild garlic and chili pepper. We shift the resulting mixture of wild garlic and pepper into a mortar. Here we send a mixture of spices, garlic squeezed through a press and pour in olive oil. Thoroughly rub everything together with a pestle.

3. We wash the neck, dry it with a paper towel and cut it in the form of an accordion.

4. Drain the infusion from the prunes, dry it. We rub the meat with our spicy mixture. In each cut we put a couple of pieces of prunes.

5. Wrap the pork in foil and send it to the refrigerator for 12 hours.

6. Preheat the oven to 200 C. Without unwrapping the foil, put the meat in a mold and put it in the oven. Cooking for an hour. Then we tear the foil from above, open the meat and bake for another 15 minutes, so that a golden crust forms on top.

Recipe 7. Pork neck in the oven in foil with onions

one and a half kg of pork neck;

six onions;

pepper and sea salt.

1. Rinse the pork neck under the tap to wash off the blood. Then we rub a piece of meat with a mixture of salt and pepper, you can use other spices to taste.

2. For the onion marinade, cut the peeled onion into rings or half rings. Place the onion in a bowl and add a little vinegar and water to it. Mix and leave everything to marinate for 15 minutes.

3. Rub the pork neck with onion marinade. Squeeze the onion and lay it on the surface of the meat. Marinate the pork neck for about an hour or two.

4. Lubricate the pork with mayonnaise and mustard. We cover the form with foil, put a piece of pork neck on it and cover with a second sheet of foil. Bake for about two hours until fully cooked.

• Do not marinate food in aluminum cookware as it oxidizes and the food may acquire a metallic taste.
• The time of marinating and baking depends on the size of the piece of pork neck.
• It is better to bake the pork neck in a whole piece, so the meat will turn out juicy and soft.
• To make the meat soft, leave it in the marinade overnight.

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The most popular meat among Russians is pork. A lot of delicious dishes are prepared from it. In particular, our housewives love to bake meat in a piece. And pork neck is great for roasting. Pork neck dishes are tender and juicy thanks to small layers of fat, and a variety of spices add flavor. In order for the finished meat to melt in your mouth, soak it in mineral water.

Recipe

• 3 kilograms of pork neck;
• 1.5 liter bottle of mineral water;
• 2 spoons of sour cream;
• 1 head of garlic;
• 1 teaspoon rosemary;
• 1 teaspoon of a mixture of peppers with coriander;
• salt to taste.

How to cook, step by step instructions with photos

We put a piece of meat in a deep bowl, fill it with mineral water so that the meat is completely covered with water.

Cover with cling film and put in the refrigerator overnight. We take out the meat in the morning, salt the mineral water, dry the piece with a paper towel

Rub the meat with salt and pepper

Peel the garlic, cut half the cloves lengthwise. Tie a piece of neck with a white thread in several additions, pierce holes with a knife and insert garlic cloves into them

In a small bowl, rub the remaining garlic, add sour cream and rosemary

Mix well

Rub this mixture on your neck.

Put a piece of meat on the foil in two additions

Wrap it up, put it on a baking sheet

We send it to the oven to bake, bake for a couple of hours at 180 degrees. 20 minutes before cooking, unfold the foil and let the piece of meat brown. We take out the baked pork neck, grease with a silicone brush with the resulting juice and let it cool to room temperature

Then remove the threads, cut into pieces and serve

Bon appetit!

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Pork is the most popular type of meat due to its softness and fat content. And if you are one of her many fans, while looking for original, but at the same time delicious cooking recipes, use the advice and cook a whole piece of pork neck baked in the oven.

Such a dish causes a storm of positive emotions and is perfect for any side dish. Try to cook pork neck in the oven according to our recipes, and you will not regret it!

Ingredients:

• Pork neck - 1.2 kg;
• Mustard - 2 tbsp. l.;
• Mayonnaise - 3 tbsp. l.;
• Garlic - 4 cloves.

Cooking method:

Wash the neck, take a paper towel and dry it, then put it in a bowl. We make incisions on the meat with a knife. In a separate bowl, mix chopped garlic, mustard and mayonnaise. Add salt to taste. We spread the meat with the resulting marinade, while trying to make sure that it gets into the cuts. Now we leave it to marinate for at least a few hours, better of course at night.

The neck should be baked in a tightly tied sleeve in the oven for 70 minutes at a temperature of 200 degrees. After the specified time has passed, the meat must be taken out, the sleeve cut and removed completely - when baking, a sufficient amount of juice will be released from the meat, which will make an excellent sauce. We send the neck back into the oven, but only for 20 minutes so that a golden crust appears on top. During this time, it needs to be poured with juice a couple of times. After the neck is ready, we cut into pieces. As a result, you should get beautiful meat of pink color and with a delicate taste.

Garnish can be anything you like - stewed or fresh vegetables, pasta, potatoes, and so on.

Pork neck baked with potatoes in foil

Ingredients:

• Garlic - 5 cloves;
• Pork neck - 700 g;
• Dill - a bunch;
• Butter - 200 g;
• Young potatoes - 1 kg;
• Black pepper and salt - to taste.

Recipe:

Let's prepare the spicy oil first- finely chop the dill, pass the garlic through the press and mix them with softened butter. Wash the neck, make longitudinal cuts in it at a distance of 1 cm from each other and a depth of 4 cm. In each pocket formed, you need to put a little salt and straight butter, and when you finish the meat, pepper on top.

Then remove the skin from the potato cut each tuber in half. Place the meat in foil for baking, and put the potatoes in a circle, now fix the edges of the foil and put it all on a baking sheet. The dish is baked in the oven for 1 hour at a temperature of 160 degrees. After this time, remove the meat and wait 15 minutes, put it in a deep dish along with the juice that formed during baking, and serve.

Baked pork neck with honey and prunes

Ingredients:

• Garlic - 4 cloves;
• Pig neck - 1.5 kg;
• Honey - 1 tbsp. l.;
• Olive oil - 1 tbsp. l.;
• Mustard - 1 tbsp. l.;
• Lemon juice - 1/3 pc.;
• Thyme or rosemary - 4 sprigs;
• Fresh greens - 1 tsp;
• Dried apricots - 50 g;
• Prunes - 70 g (pitted);
• Salt and pepper - to taste;
• Walnut - 40 g.

Cooking method:

Wash the neck and cut it across, but not reaching the end of about 2 cm. You should get "pages of the book", and the base will serve as the "binding". Stuff the "book" with garlic and salt.

To make the marinade, we combine rosemary, pepper, lemon juice, olive oil, mustard and honey. This mixture and coat the neck. We put prunes in the cuts, which must first be mixed with chopped dried apricots and crushed walnuts. We place the meat in the sleeve and leave it in this form in a cool place for 2 hours - refrigerate.

The prepared neck is now laid on a baking sheet and baked first at a temperature of 250 degrees, and after 30 minutes we lower the temperature to 200 degrees. Our “book” will be completely ready in 1.5 hours.

Baked neck in the sleeve

Ingredients:

• Potatoes - 500 g;
• Garlic - 3 cloves;
• Pork - 1.5 kg;
• Greens - a bunch;
• Onion - 1 pc.;
• Pepper and salt - to taste;
• Vegetable oil - 40 g.

Recipe:

How and how much time it takes to bake whole pork in a sleeve, let's figure it out. Wash a piece of pork thoroughly, stuff with crushed garlic and set aside for 1 hour. In a small container, mix vegetable oil with chopped herbs and garlic, passed through a press. We also add salt and divide the mixture into 2 halves - we coat the meat on all sides with one, and leave the second.

In a separate bowl, mix potatoes, cut into not too large arbitrary pieces, the remaining mixture and chopped onion. Put a piece of pork in the center in a baking bag and wrap it around with potatoes. Now we will make a few holes in the upper part of the sleeve, tie its edges and send it to the oven for 90 minutes at a temperature of 190 degrees. Before serving, cut the meat into portions and serve with potatoes.

Pork is in high demand because this meat has a sweet taste and juiciness. Perhaps no holiday is complete without its presence on the table. The neck of pigs is especially tasty and tender. The fibers in it are thinner than in other parts of the carcass, and there is more fat here, and therefore this meat is so juicy. How delicious to cook a pork neck in the oven, will tell "Popular about health". Learning how to properly bake the neck part is very important, because no one wants to spoil such a wonderful product.

How to choose a pork neck?

To make the dish really tasty and juicy, you need to try to choose high-quality pork. What you should pay attention to:

1. Give preference to fresh chilled meat of a pale pink color.

2. Smell the pork - if the smell is pleasant, slightly sweet, this is a good sign. If there is no smell at all, most likely it is an imported product treated with chemicals.

3. Pay attention to the color of the sebaceous streaks - they should be white or milky, but not yellow. This color indicates that the pig was already aged.

Buy pork neck from trusted sellers or farmers so as not to harm your health and get a guaranteed quality product.

How to deliciously bake a pork neck in the oven?

Recipe for cooking in a sleeve with pre-marination

Ingredients: 1 kg of fresh neck, 2 tablespoons of mustard, 4 cloves of garlic, pepper - 1.5 teaspoon, salt - a large pinch. You can also take spices intended for pork.

Let's start marinating the meat. To do this, wash the piece, dry it with napkins. Slice the garlic cloves into thin slices. Take a sharp knife and make small pockets with its tip. Insert a garlic slice into each of them. Then combine mustard with pepper and salt. Rub the meat well on all sides with this mixture. Wrap it in a baking sleeve and send it to the refrigerator. Let the neck marinate for at least 6 hours, and preferably 12.

We take out the bundle and put it on a baking sheet. Make sure the sleeve is tightly tied. Turn on the oven at 200 degrees, put the pork neck in there. Baking time in the sleeve - 45 minutes. At the end of this period, you need to cut the sleeve and lower its edges down to open the meat. In this form, it needs to be baked for about 30 more minutes until a blush appears on the surface. It is easy to check the readiness of the product - pierce it with a knife deep enough. Make sure the juice is clear. So, the neck is ready, you can serve it to the table.

Bake pork neck in foil with tomatoes and cheese

Consider another way to cook a delicious pork neck. This dish is distinguished by its elegant and appetizing appearance and may well claim to be present on the festive table.

Ingredients: pork neck (what is, the main thing is that it is thick), tomatoes - 4 pieces, cheese - 100 g, salt - 2 tsp, a mixture of peppers - 2 tsp, dried ground garlic - to taste.

Wash the meat, be sure to dry it. In a bowl, combine spices, including ground garlic. On the neck, make deep incisions so that the layers of meat do not separate from the base. The thickness of each section is approximately 1-1.5 centimeters. Rub the whole piece with a mixture of seasonings, season well with spices also between the meat plates.

Cut the tomatoes into thin slices, do the same with the cheese. Now our task is to stuff the meat with cheese and tomato rings. Gently insert tomato slices and cheese slices between the meat sections. We turn on the oven at 200 degrees. Wrap the pork neck tightly with foil and send to a baking sheet. Bake covered for an hour. Then we unfold the foil, pour over the meat with the secreted juice and leave to bake for another 30 minutes. The temperature must be reduced to 180 degrees.

Pork neck baked in the oven with potatoes and cheese

Pork neck can also be baked with a side dish. Potato goes well with meat, in addition, it will be saturated with juice and flavor of pork, it will turn out very tasty.

Ingredients: pork neck - 1 kg, potatoes - 1.2 kg, vegetable oil - 2 tbsp. l., onion - 2 heads, salt, a mixture of peppers, bay leaf, cheese - 100 g, tomatoes - 3 pieces, cheese - 100 g.

My meat, cut into slices a little more than a centimeter thick, beat off, salt, pepper. We cut the onion into rings, mix with pieces of the neck, leave to marinate in the room for 2 hours. We clean the potatoes, cut the tubers into 4-6 parts. Cut the tomatoes into circles, three cheese.

We fill the sleeve in this way - put the potato slices down, pre-salting it and rolling it in oil. On top of the potatoes - tomatoes, then a layer of pork with onions and a bay leaf for flavor. We haven't used cheese yet. We tightly tie the sleeve, send it to the oven on a baking sheet. Temperature - 200 degrees, cooking time - 1 hour. After that, cut the sleeve and sprinkle the meat with cheese, let it melt and brown a little.

You can experiment with pork neck as much as you like - this product is good in any form, but when baked, the meat acquires a special juiciness and aroma. It is not difficult to cook a pork neck deliciously in the oven - the main thing is to marinate it with spices to make the meat spicy. Remember that the product does not lose its juiciness, it is better to bake it in a sleeve, foil or under a cheese coat. Replenish your recipes for pork main courses with the above recipes!

Ingredients

• Pork neck - 800 g;
• Salt - 2 tablespoons;
• Black peppercorns - 5-6 pcs.;
• Bay leaf - 2-3 pieces;
• Seasoning dry Italian herbs - 1 tsp;
• Ground black pepper - to taste;
• Water - 1 l.

How to cook a baked pork neck with a whole piece in the oven

Prepare the pork neck marinade. Pour one liter of fresh filtered water into a saucepan. Add bay leaf and black peppercorns to it.


Pour in the salt. Put the pan on the stove, bring the water with salt, pepper and bay leaf to a boil. Boil for 3-4 minutes and turn off. Refrigerate the marinade.


Wash a piece of pork neck and put in a saucepan with marinade. Let stand at least 5-6 hours, preferably overnight.


When the pork neck is marinated, remove it from the pan and dry it a little with a paper towel. Rub thoroughly on all sides with dry seasoning to your liking or just different dry herbs: basil, rosemary, oregano. You can take dry garlic.

Put the meat in a roasting sleeve and secure the ends with clips. I don't have a sleeve, but a baking bag. Highly recommend. It's much more comfortable than the sleeves.

You can cook a dish in foil. There are several variations here, either wrap the pickled piece of meat in foil, or put it in a mold and cover with foil on top.

Some housewives also prepare a side dish of potatoes. Simply peeled potato tubers are sent into a mold, the potatoes will turn out fragrant and very tasty.

Preheat the oven to 190-195 degrees. Send the pork neck into it. Bake the meat for one hour. Then open the bag and make a puncture with a thin knife or a long wooden skewer. If the juice coming out of the pork is light, then the meat is ready. If it is pink, keep the neck in the oven for another 15-20 minutes. During this time, it will reach the desired condition. The main thing at this point is not to overdry the neck. A lot of juice is produced during the baking process. When you take the meat out of the bag, do not pour out this juice, but use it in the preparation of sauces or soups. Some cut open the bag at the end of cooking to brown the meat. I do not do this for fear that it will dry out. And so the crust is formed.


When you take the meat out of the oven, do not open the bag, but let the pork cool well. Once the meat has cooled, send it to the refrigerator. The next day, the meat will be soft, elastic and will be perfectly cut into thin slices. Slice the pork neck and serve.

Believe me, the baked pork neck in the oven is very tasty and can safely replace any of the most expensive sausages.