Pork is in great demand because this meat has a sweetish taste and juiciness. Perhaps not a single 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, which is why this meat is so juicy. “Popular about health” will tell you how to deliciously cook pork neck in the oven. 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 truly tasty and juicy, you need to try to choose high-quality pork. What to pay attention to:
1. Give preference to fresh, chilled meat that is pale pink in 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 that has been treated with chemicals.
3. Pay attention to the color of the sebaceous veins - 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 pork neck in the oven?
Sleeve recipe with pre-marination
Ingredients: 1 kg of fresh neck, 2 tablespoons of mustard, 4 cloves of garlic, pepper - 1.5 teaspoons, salt - a large pinch. You can also take spices intended for pork.
Let's start marinating the meat. To do this, wash the piece and dry it with napkins. Slice the garlic cloves into thin slices. Take a sharp knife and use its tip to make small pockets. Insert a garlic slice into each of them. Then combine mustard with pepper and salt. Rub the meat thoroughly on all sides with this mixture. Wrap it in a baking sleeve and place it in the refrigerator. Let the neck marinate for at least 6 hours, preferably 12.
We take out the package and place it on a baking sheet. Make sure the sleeve is tied tightly. Turn on the oven to 200 degrees, put the pork neck in there. Baking time in the sleeve is 45 minutes. At the end of this period, you need to cut the sleeve and lower its edges down to expose the meat. In this form, it needs to be baked for about 30 minutes until a blush appears on the surface. It’s easy to check the readiness of the product - pierce it with a knife deep enough. Make sure the juice flows out clear. This means the neck is ready, you can serve it to the table.
Bake pork neck in foil with tomatoes and cheese
Let's look at another way to prepare a delicious pork neck. This dish has an elegant and appetizing appearance and may well qualify for a presence on the holiday table.
Ingredients: pork neck (whatever you have, 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 and be sure to dry it. Combine spices in a bowl, including ground garlic. Make deep cuts on the neck 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 entire piece with the seasoning mixture, and treat thoroughly with spices also between the meat plates.
Cut the tomatoes into thin slices and do the same with the cheese. Now our task is to stuff the meat with cheese and tomato rings. Carefully insert tomato slices and cheese slices between the meat sections. Turn on the oven at 200 degrees. Wrap the pork neck tightly in foil and place on a baking sheet. Bake covered for an hour. Then unfold the foil, pour the juice over the meat 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. Potatoes go well with meat; in addition, they will be saturated with the juice and aroma of pork, making it very tasty.
Ingredients: pork neck – 1 kg, potatoes – 1.2 kg, vegetable oil – 2 tbsp. l., onions - 2 heads, salt, a mixture of peppers, bay leaf, cheese - 100 g, tomatoes - 3 pieces, cheese - 100 g.
Wash the meat, cut into slices a little more than a centimeter thick, beat, salt and pepper. Cut the onion into rings, mix with neck pieces, and leave to marinate in the room for 2 hours. Peel the potatoes, cut the tubers into 4-6 parts. Cut the tomatoes into slices and grate the cheese.
We fill the sleeve in this way - we put the potato slices down, after salting them and rolling them in oil. Top the potatoes with tomatoes, then a layer of pork with onions and a bay leaf for flavor. We don't use cheese yet. Tie the sleeve tightly and place it in the oven on a baking sheet. Temperature – 200 degrees, cooking time – 1 hour. After this, 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. Cooking a tasty pork neck in the oven is not difficult - the main thing is to marinate it with spices so that the meat turns out spicy. Remember, so that the product does not lose its juiciness, it is better to bake it in a sleeve, foil or under a cheese coat. Complete your recipes for preparing pork main courses with the recipes above!
Most gourmets prefer to choose pork when preparing meat dishes. Pork is considered not only a filling, high-calorie and nutritious product, but also very tender meat. Of course, the method of preparing a dish and its taste depend on the ingredients, and most importantly, on the selected piece of meat. Pork neck is a very soft and juicy meat that is perfect for a delicious appetizer or barbecue.
A selection of the best recipes for cooking pork neck in the oven will help you surprise your family and guests with the sophistication of the dish.
Pork neck is an elongated piece of meat that has no bones but small layers of fat. The layers should have a white or pinkish color, which indicates the freshness of the meat. You can prepare many dishes from pork neck. The main thing is to choose the right ingredients.
As a rule, the following set of products is often used to cook pork:
- garlic;
- potato;
- salt;
- pepper (bell and hot);
- various spices;
- tomatoes;
- all kinds of marinades;
- carrot.
The general list of ingredients for preparing a dish changes depending on the recipe you choose. If you want to make a wonderful side dish, try roasting a whole piece of pork neck in the oven.
A selection of the best baked pork neck recipes
The most popular recipe among housewives is baking meat in the oven.
Cooking meat whole piece
Compound:
- pork neck - 1-1.5 kg;
- onions - 5-6 pcs.;
- salt and pepper (to taste);
- mustard;
- mayonnaise (medium fat or high calorie).
Preparation:
Bake in the sleeve
If you have a baking sleeve, then the recipe for cooking pork neck in this way is suitable for you.
Compound:
- pork neck - 1 kg;
- garlic - 3 cloves;
- mustard - 2 tsp;
- salt - 1 tsp;
- water - 1 tsp;
- pepper and spices to taste.
Preparation:
Read also:
Pork neck in foil: the best recipe from leading chefs
This is one of the simplest and most delicious recipes for cooking pork neck in foil with step-by-step instructions and photos.
Compound:
- pork neck - 1 kg;
- garlic - 5-6 cloves;
- ground black pepper;
- salt.
Preparation:
Note to the hostess
If you decide to cook pork neck, then you need to remember the most important rule: it is always cooked in one piece. Due to the fat layers, the meat turns out juicy, soft and aromatic. If you cut the neck into portions before cooking, they may turn out a little dry.
Be sure to use garlic, pepper, salt and marinade to prepare pork neck. You choose the marinade recipe solely according to your taste. If you decide to bake pork neck along with vegetables, then potatoes are best. Remember that the pork should not be tough or soaked in marinade around the edges. Therefore, you need to set aside an additional couple of hours for marinating.
Some dishes are loved by everyone and they are never out of place either on the dinner table or... One of these favorite dishes are dishes made from pork, in particular pork neck. It has moderate fat content and an excellent ratio of meat to fat. Modern housewives know a huge number of different dishes prepared from pork neck. Moreover, what is very interesting: there is no shame in serving such dishes on a festive table or simply to please your loved ones on a day off.
This article presents various recipes for preparing pork neck dishes.
Roasted pork neck
The most common pork neck dish is. This dish is very simple to prepare, but it turns out delicious and unique. In order to prepare 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, prepare the sage leaves, wash them thoroughly and dry them, finely chop the garlic with a knife.
Place the roasted 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 preparing the dish, it can be served either hot or cold. Sometimes prunes are added to this dish after 30 minutes of baking in the oven. For those who prefer a richer taste of meat and spices, dried tomato, paprika, and saffron can be used as seasonings for this dish. Sometimes this is pre-marinated in mayonnaise in a cold place, but this is not for everyone. In general, each pork neck dish will be especially tasty and unusual, because only one meat gives the dish its 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 simply tastes amazing. And it’s not surprising that there is a recipe that combines two of our favorite ingredients – and pumpkin. To prepare this dish you will need:
- pork neck – 600 grams
- pumpkin – 600 grams
- sweet pepper – 1 piece
- wine vinegar – 50 ml
- Poshekhonsky cheese – 100 grams
- vegetable oil – 20 ml
- sugar – 1 tablespoon
- salt, ground black pepper - to taste
Thoroughly peel the pumpkin from the rough skin, as well as from the internal fibers, cut it into small thin slices. Place these slices in a saucepan with a thick bottom and simmer it in a mixture of sugar, water and vinegar for half an hour. After this, remove the pumpkin from the heat and drain the remaining broth.
Cut the pork neck into small pieces and marinate it in a mixture of oil, pepper and salt. The meat must be marinated for thirty minutes. After this, you need to take out the baking dish. Place the meat down in this form and place the pumpkin on top. Finely chop the bell pepper and also place on top. The mold should be placed in the oven, preheated to one hundred and eighty degrees. The pan should stand in the oven for thirty minutes. After this, take out the pan, sprinkle grated cheese on top and put it back in the oven. This time the pan should be in the oven until a golden brown crust appears on top. This is truly a very tasty and easy to prepare dish.
Festive flavored pork
In any family there are holidays when you want to put something especially tasty on the table. And this recipe makes it possible to prepare just such a dish. To prepare it you need to have:
- pork neck – 1.5 kg
- tomatoes – 1 pc.
- Edam cheese - 100 gr
- garlic – 3 cloves
- ginger root – 1 piece (must be fresh)
- pepper mixture - a pinch
- soy sauce – 3 tbsp. spoons
- mustard – 1 tbsp. spoon
- vegetable oil – 4 tbsp. spoons
- lemon juice – 1 tbsp. spoon
First, prepare the marinade. To do this, mix lemon juice, soy sauce, vegetable oil and mustard in one cup. The pork neck must be thoroughly washed, cuts made in it, and sprinkled on top with a mixture of finely chopped garlic, a mixture of peppers and thin ginger flakes. Pour the prepared 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 place a piece of tomato and a small slice of cheese in each cut. Wrap the meat in foil and place in the oven, preheated to two hundred degrees. The meat should be kept in the oven for one hour.
Try preparing a delicious pork neck with chicken breast, as shown in the video recipe:
Thus, an excellent pork neck makes it possible to prepare 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 both your family and your guests will always like your dishes.
Pork cooks relatively quickly in the oven. Pork is wonderful because you can experiment with it, try different cooking methods, temperature conditions, a range of spices, etc. And yet, this meat also has its own laws, cooking secrets. Based on the composition of the ingredients, the following dishes are distinguished: pork with potatoes in the oven, pork in the oven with cheese, pork with mushrooms in the oven, pork with tomatoes in the oven. Potatoes with pork in the oven are used more often than other products. because this combination most fully meets our traditions and preferences. Depending on the method of heat treatment and heat retention, the following options are possible: pork in foil in the oven, pork in pots in the oven, pork in a sleeve in the oven. Housewives use different methods of cutting and decorating meat and get: pork in a piece in the oven, pork chop in the oven, pork roll in the oven, boiled pork in the oven, pork steaks in the oven, roast pork in the oven, French pork in the oven . The recipe for French pork in the oven stands apart because... is a favorite dish of many fans of this meat. Just like oven-baked pork shish kebab. Although it differs from barbecue cooked on coals and in air, it is very good.
Pork baked in the oven retains its juiciness and flavors. Even a beginner can bake pork in the oven. Roasting pork in the oven is not such a labor-intensive process. And the resulting dish is very appetizing: juicy and tasty pork in the oven. It's impossible to resist!
Pork dishes in the oven are varied. Recipes with photos will tell you how to cook pork in the oven. For example, “pork in the oven” - photos of the cooking process will help you get an excellent result. If you are planning to make some original pork in the oven, a recipe with a photo of such a dish will be even more useful. People often look for a simple pork recipe in the oven. But if you carefully read our recipes, you will understand that they are not all complicated and are quite suitable for quick preparation. This, for example, is the recipe for pork with potatoes in the oven and others.
If you have prepared your own versions of the “pork in the oven” dish, be sure to post the recipes with photos on our website. Your experience will be useful to others. Using photographs in recipes helps housewives. A recipe for pork in the oven with a photo will be remembered faster, and you will immediately want to cook it. Pork meat in the oven acquires such an unforgettable and irreplaceable taste that you want to cook it all the time. I want to experiment. By the way, this is exactly how new versions of this dish appeared: French-style pork in the oven, pork in foil, baked in the oven, pork in marinade in the oven. Pork recipes in the oven are expanding and multiplying thanks to the delights of home cooks.
Many people know how to deliciously cook pork in the oven, how to properly bake pork in the oven or bake pork in foil in the oven, but it’s still worth checking out our recipes. There you will find a lot of interesting things, and you will probably find something new for yourself.
Let some tips for cooking pork in the oven help you:
Be sure to rinse meat from the store, but do not soak it. It is best to quickly rinse a piece of pork with hot water, followed by cold running water. Be sure to dry the meat before cooking. If there is water on the meat, it will simply stew;
If you want to end up with the taste of meat and not spices, it is better to use only salt and black pepper. You can gradually add bay leaves, onions, cloves, allspice, and lemon zest to the pork;
It is better to defrost frozen meat in natural conditions. It is advisable that the thawing process occurs slowly in the refrigerator, in the lower compartment. It is undesirable to speed up this process in the microwave or under running water, as this will negatively affect the juiciness and taste of the dish. Remember that the cooking time for defrosted meat is reduced. Fresh ones take a little longer to cook.
After seasoning the meat with spices, coat it with vegetable oil on both sides. This will help retain the juices in the meat.
Pork neck is a small piece of 2-3 kilograms with very tender meat, but a large amount of fatty layers, so not everyone may like it. If you like less fatty meat, use sirloin (in other words, loin), but always with lard on the outside. The fat will almost completely melt away and you will get a wonderful result.
There are several subtleties of cooking meat in the oven. I mean specifically pork, beef or lamb, which is baked in a large piece.
1. In order for the meat to be tender and juicy, it should be covered with a small layer of lard on top - up to 1 centimeter thick. To do this, it is best to buy a piece of meat along with the skin. Firstly, it is difficult to find a piece with lard (at least here), secondly, a piece with skin will cost you much less, and thirdly, you can then use the skin in preparing, for example, jellied meat.
2. Not all cuts of meat are suitable for roasting in large pieces. In particular, the best ones for roasting pork are: the hind leg, loin and neck (ribs are a separate issue). If you're using sirloin, it's best to leave the ribs on for flavor, but remove the spine (your butcher can help you do this).
3. The layer of lard should not be thicker than a centimeter; cut off all excess. Try not to make through holes, otherwise the juice will leak out.
4. If the piece is without lard, the latter can be bought separately, cut into sheets, placed on top and tied with twine.
5. The meat is marinated in a dry marinade consisting of coarse non-iodized salt, black pepper and spices. It is better to marinate overnight. In addition, you can stuff the meat with garlic. Fine salt can cause the juices to stick together and prevent the meat from marinating. Iodized salt will spoil the taste after heating (and its “healthiness” is greatly exaggerated).
6. First, bake the meat for 20 minutes at 210 degrees, then reduce the temperature to 180 degrees.
7. Place the meat on a baking sheet with the fat side up so that the rendered fat envelops the piece. Every half hour the piece should be watered with the released juice. If everything goes well, the lard will almost completely melt and turn into a delicious thin crust (see photo).
8. It is best to measure the temperature with a special meat thermometer, which is stuck into the thickest part of the piece. The temperature of the finished meat should be at least 75 degrees (in the thickest part), but the meat should be removed at a temperature of 72-73 degrees.
9. At the end of baking, the meat should rest for 20 minutes. During this time, the temperature inside will rise to 75 degrees (the meat will be ready, but not overdried), the juices will be absorbed into the fibers and the meat will become more tender.
10. The remaining juices in the pan are the basis for a wonderful sauce for meat. To prepare the sauce, you need to remove all the fat from the pan (mandatory, otherwise the sauce will taste terrible) and evaporate the sauce to a syrup. The sauce can be very salty and sour at the same time, but it goes great with cooked meat.
Well, actually, I practically described the recipe. Now a few clarifications.
Ingredients:
Pork neck with a 1 cm layer of lard - one piece - 2 kilograms
Garlic - 8 small cloves for stuffing a piece of meat
Thyme (thyme), oregano (oregano), savory (saturea) - a level teaspoon each
Freshly ground black pepper - a pinch
Coarse non-iodized salt - two heaped teaspoons
High-quality dry red wine - half a bottle (I have Abkhaz semi-dry Escher wine)
Preparation
Take a piece of meat. If the layer of lard is more than one centimeter, cut it off, leaving a thin layer. If you bought a piece of meat with skin, the skin can be separated from the fat quite easily with your fingers.
Pat the meat dry with a kitchen towel to keep the surface of the piece dry.
Mix all the spices and herbs.
If you use garlic, make deep cuts on top (but not all the way through) and put the garlic inside. You can also add a mixture of spices there.
Coat the piece with spices on all sides. Leave the meat to marinate in a cool, dry place, maybe in the refrigerator.
Preheat the oven to 210 degrees.
It is better to place the meat on a fireproof dish slightly larger than the piece. In this case, there will always be liquid in the dish and the juices will not burn.
Place the meat in the oven and bake for 20 minutes. Reduce heat to 180 degrees.
Bake for another 10 minutes. Then pour the rendered fat and juices over the piece of meat. Do this procedure carefully to get a “beautiful” result.
Bake the meat, occasionally basting it with juices, for at least an hour and a half.
Pour wine over the meat as you baste with juices.
Now water with juices to which wine has been added more often - about once every ten minutes. If you have a meat thermometer, keep the meat in the oven until the temperature reads 72-73 degrees, making sure to baste the meat with any juices.
Remove the meat and set aside on a warm platter. While it stands for 20 minutes, the temperature inside will reach 75 degrees, which, in accordance with medical standards, is a guarantee of safe cooking of meat.
Now get to the juices. Scoop out all the fat from the dish (pan), leaving the juices there. Using a wooden spatula, scrape out any remaining juices. Pour the juices into a saucepan and place on the fire so that the juices boil only on half the surface.
In the part where the juices do not boil, fat will form. Scoop it out until it stops collecting. Now evaporate the liquid to a thick syrup. The sauce should be very concentrated and dark.
Cut the meat into fairly thick portions (discs) and lightly coat with sauce (since it is very concentrated)
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