Pork: composition, calorie content and recipes for dietary dishes. Pork neck - how to cook deliciously, benefits and harms Fried pork neck calories per 100 grams

Pork neck- this is one of the universal products in the good sense of the word. From this type of meat you can cook a huge amount delicious meals that will please everyone. In particular, these are cutlets, barbecue, snacks, soups, smoked meats and much more that you will need at any feast and in Everyday life. It will be interesting to know if the pork neck is healthy, as well as what exactly can be prepared from it.

The pork neck is the part that is located between the torso and the head. In other words, this is the back of the cheeks. The product is considered the most tender and lean part of pork meat. Of course, fat is still present, but it is less than on other parts of the carcass, and it is also evenly distributed over the pulp.

This is interesting! Once in Mexico, local chefs prepared the largest portion of fried pork. The weight of the finished dish was 3064 kilograms. To prepare such a large-scale masterpiece, the chefs needed 2897.2 kilograms of pork, 140 kilograms of onions, 25 kilograms of salt, and 12 kilograms of various spices. For the presentation of a unique culinary dish, a tray 42 meters long was needed.

The benefits and harms of pork neck

The benefits and harms of pork neck are directly dependent on its composition. If we talk about the benefits, we can distinguish a significant content of zinc, amino acids and iron. In addition, pork meat contains a large amount of protein. And this is very useful for women, especially during breastfeeding, when it is necessary to maintain milk production.

Pork fat and meat in general are easily absorbed by the body. They don't provide negative impact(when consumed within reasonable limits) on the vessels and heart (compared to beef fat, which is highly discouraged). Pork also contains a significant content of vitamins (especially B groups: B12, B6, B3, B2, B1), which normalize the functioning of the nervous system and help to survive stressful situations.

It is important! B vitamins do not have the ability to accumulate in the body. That is why they need constant replenishment.

For men, pork is a great opportunity to forget about "male problems." This is what nutritionists around the world say. By the way, this meat does not contain a lot of cholesterol. In comparison, chicken and beef have much more cholesterol.

The harm of pork lies in the high content of histamines. This may lead to an allergic reaction. Also, the product is still high-calorie, so its use should be dosed. If you omit this a simple recommendation, there is a possibility of developing obesity (only in combination with malnutrition).

What can be cooked from pork neck?

What can be cooked from pork neck? Traditionally, shish kebab is prepared from this part of the meat, which surprises with its juiciness, softness and incredible smell, which causes appetite. For a good barbecue, you need a marinade. You can choose one of the following marinade recipes:

1. Simple. It is enough to take salt, chopped garlic and spices (thyme, oregano, rosemary, basil and thyme perfectly complement the product). Grate the pork with this composition and send it to marinate for 1.5-2 hours in a cold place.
2. From a bow. This is another classic and simple recipe. You need to finely chop the onion, mix with salt, grated garlic, spices and grate the pork. The product should be marinated for at least several hours (ideally 10-12 hours).
3. From onions, tomatoes and lemon juice. The ingredients are mixed, you can add a little oil (olive or sunflower). In such a marinade, the meat should languish for at least 2 hours.
4. From wine. It is enough to take a glass of alcohol and add it to one of the marinade recipes described above. This will make the meat more tender and give it an amazing flavor.
5. Mineral. First, the meat is salted and peppered. Then you should place the product for 2 hours in a prepared marinade made from mineral water, lemon juice and oils (any vegetable is suitable, such as sunflower or olive).
6. From beer. You need to rub the meat with salt, garlic and spices, pour a small amount of beer and send it to languish for 2 hours.
7. From soy sauce. You need to rub the pork with spices and garlic. Salt does not need to be used. Then the neck is poured soy sauce and let it brew for 1.5-2 hours.
8. Mustard. You need to mix sour cream or mayonnaise, mustard and garlic (it is pre-crushed). When using sour cream, rub the pork with salt. Then the meat is coated with marinade and left in the refrigerator for at least 2 hours.
9. Kefir-onion. You need to mix kefir, chopped onion and kiwi. Pork is rubbed with spices, salt and poured with marinade. First, the dish is left in a warm place for 2 hours, and then cleaned in a cold place for 10-12 hours.

After the meat has marinated, it can be cooked. By the way, there is an opportunity to make not a barbecue, but some other dishes. Acquainted with interesting options cooking can be in the table.

Type of dish	Cooking technology
Neck baked in the oven	You need to place the meat on a baking sheet and bake for about an hour. By the way, if you did not use the marinade, you can just add a little broth. Checking readiness is very simple: pierce the meat with a knife. As soon as the blood stops flowing, the meat is considered ready.
foil baking	It is necessary to bake the meat in the oven (you must first wrap it in foil, it will be very soft). The preparation is the same as above. If you want to get a golden crust, then when ready, remove the foil from the meat and continue to bake for 10-15 minutes.
Roasting in the sleeve	The cooking features are the same as without sleeves. The use of such a kitchen appliance is convenient because the fat does not splatter, and the cooking itself does not depend on negative external factors. At the end of cooking, you can remove the sleeve to achieve a golden crust.
Steam cooking	It is recommended to cook the meat in a whole piece, for example, in a pressure cooker, slow cooker or double boiler. If desired, you can cook the dish in foil. The cooking process takes about 40-60 minutes, you need to focus on the size of the meat.
Baking in a slow cooker	The meat is baked in the “baking” mode for one hour. If necessary, you can add a little fashion or marinade to the multicooker container. After half an hour, you need to turn the meat on the other side.
Boiled pork cooked in a slow cooker	It is necessary to fry the pork on the “frying” mode for 10 minutes, turning over from time to time. Then cooking continues in the "quenching" mode and takes about 2 hours.
On the grill, pan, grill	It is enough to cut the pork neck into pieces (about 2-4 cm thick) and fry (on each side for about 2-3 minutes). There are several ways to cut meat: just cut into pieces or cut out all the fat “veins”. If the meat is cut into small pieces, it will be dry. And if the pieces are very large, they simply will not fry.

You can cook meat in its pure form or with additives. For example, you can bake pork with potatoes, vegetables, mushrooms. You can also add healthy ingredients at the end of cooking - lemon slices, olives, cabbage.

Advice! You can stuff or stuff the pork neck, and you need to do this before pickling. To do this, you need to make deep cuts into which garlic cloves, pieces of carrots or prunes are placed. In this case, the dish will be saturated even more, it will become juicy and incredibly tasty. In general, the filling can be anything, for example, grated cheese, vegetables (tomatoes, eggplant, zucchini).

Secrets of selection and storage

The secrets of choosing and storing will help you prepare the dish correctly. It is recommended to pay attention to the following points:

1. Color. Light pink pork with slight white layers is considered good. unnatural looking pink shade indicates that the meat contains dyes, which means that it is of poor quality. A yellowish or pale color indicates the staleness of meat.
2. Fat. It should be in minimum quantities. In other words, the meat should be “marbled”, that is, the fat should be evenly mixed with the pulp. The color of the fat itself should be white or milky. But a gray or yellow tint indicates the staleness of the product.
3. Smell. It should be ordinary and characteristic of meat. The presence of rottenness or sourness indicates the poor quality of the product or its staleness.
4. The place where the purchase is made. It is best to give preference to trusted suppliers. It is impossible to purchase products in spontaneous markets, in the middle of the street or in stalls. Always be interested in documents. Their absence indicates the illegality of the sale of meat and, possibly, its low quality.
5. Fresh meat is not recommended to be stored in the refrigerator for more than a day.
6. If necessary, pork can be frozen in the freezer. Re-freezing is not recommended, as this leads to a loss of the nutritional properties of the meat..

What is combined with and what to replace?

What is combined with and what to replace? These questions are often asked by homeowners. Pork pairs well with just about everything.

1. Fruits and berries. Among them, dried apricots, prunes, sweet and sour apples are especially distinguished.
2. Mushrooms. Any, except for very fatty ones, that is, porcini mushrooms and shiitake, will do.
3. Side dishes. You can cook potatoes in the form of mashed potatoes or baked in the oven, rice, buckwheat and even barley for baked pork neck.
4. Vegetables (any) Smoked meat is considered especially tasty with cabbage, both fresh and stewed.

Suitable (in terms of composition and taste) products are veal (beef is not suitable, as it is tougher and contains practically no fat) and poultry (especially turkey and goose).

Pork neck is a tasty and nutritious product that can be cooked different ways, for example, fry in a pan or grill, make barbecue on the grill, add to soup, pizza or salad as a component. It remains to choose the right recipe and treat yourself to delicious pork meat.

(adsbygoogle = window.adsbygoogle || ).push(());

Pork neck properties

Nutritional value and composition | Vitamins | Minerals

How much does a pork neck cost (average price per 1 kg.)?

Pork neck is a fairly tender pork meat with streaks of fat, cut from the animal's neck. in form and appearance a piece of pork neck is somewhat reminiscent of a thick loaf of sausage, only no more than thirty centimeters long. In fact, the pork neck is a harmonious combination of tender meat with fat without inflated muscles and veins. The calorie content of the pork neck is about 343 kcal per hundred grams of fresh meat product.

It should be borne in mind that when choosing a pork neck, it is necessary to pay attention to the color of the fat, which ideally should be white or white-pink in color. If he yellow color, then you have a low-quality product. In addition, a large number of films on the surface of the pork neck is a sign of dry and tough meat. Right choice pork neck provides a very juicy and tender dish that will simply melt in your mouth.

Meanwhile, you can cook pork neck according to the most different recipes. First of all, dishes from it are especially juicy if the pork neck was cooked in a whole piece. A variety of flavors can be achieved by using all kinds of marinade that are suitable for pork.

So, if you decide to cook a whole piece of pork neck, you will surely like such cooking methods as baking in the oven in a sleeve or foil. In addition, many people like pork neck, steamed or baked in a slow cooker. This is especially true for adherents proper nutrition, since due to the high calorie content of pork neck, this product can hardly be called dietary.

By the way, before pickling, a piece of pork neck can be stuffed or stuffed. In the latter case, deep cuts are made in the meat with a knife, after which long sticks of carrots, cloves of garlic or prunes are laid in them. To prepare stuffed pork neck, transverse cuts are made not to the very end. It turns out a kind of book with pages. At the same time, the thickness of the meat plates is about one and a half centimeters. Between them, you can lay the filling (minced meat) from chopped dried apricots, prunes, herbs, walnuts, cheese, vegetables (tomatoes, zucchini, eggplant).

Before stuffing or stuffing the neck, a whole piece of pork is rubbed with salt and spices. When using a thick marinade, for example, mustard, the pieces can simply be smeared with this sauce. After stuffing, the entire piece of pork neck is coated with marinade. The incised plates are fastened with toothpicks or wooden skewers so that the piece of pork neck does not fall apart and seems whole.

Pork neck calories 343 kcal

The energy value of pork neck (The ratio of proteins, fats, carbohydrates - bzhu):

Proteins: 13.6 g (~54 kcal)
Fat: 31.9g (~287kcal)
Carbohydrates: 0 g (~0 kcal)

Energy ratio (b|g|y): 16%|84%|0%

Pork is one of the most high-calorie types of meat, but nevertheless it is in great demand. It is included in the diet of a large number of people who use it to prepare various culinary dishes. Despite the mass useful properties, pork is not recommended to eat every day, and it is better to limit its consumption.

Chemical composition

Pork is rich in protein, which is necessary for the formation of muscle and bone mass. No one meat product cannot boast of such a large amount of protein, and therefore pork is included in the diet of athletes and people associated with hard physical labor.

The composition of the meat includes vitamins of group B, which improves performance immune system and increase stress resistance and performance. With their help, fats are broken down in the body, cell division occurs, which is necessary for the stable functioning of the immune system and the nervous system.

In addition to B vitamins, pork contains vitamins D, E and A, which regulate bone density and growth, normalize the functioning of the reproductive system and improve vision. And also the product is useful due to amino acids and minerals, presented in the form of sulfur, calcium, iron, phosphorus and iodine.

The percentage of BJU in meat is 26/34/0, which has a positive effect on human health. But excessive consumption of the product can provoke obesity, as it contains lipids and cholesterol.

Pork meat should be eaten with caution by people with liver disease. These include all types of hepatitis, cirrhosis and other diseases.

Glycemic index

Pork is known for its high fat content, and therefore many people consider it incompatible with dietary nutrition. However, this product has a GI equal to zero, which allows even diabetics to eat it. This is possible because pork promotes rapid satiety and controls blood glucose levels.

But in order for the pork to acquire useful qualities For diet food, it must be properly prepared. The glycemic index of pork products varies greatly as they have different cooking methods. So, the GI of pork cutlets and schnitzel is 47 units, and sausages are 28 units.

Pork fat also has a zero glycemic index, which makes it suitable for diabetics. Fat is rich in selenium, arachidonic, palmitic and linoleic acids, and therefore it can be used to clean the walls of blood vessels from cholesterol plaques and stabilize cardiac activity.

Nutritional and energy value

The calorie content of pork depends on the parts of the animal's body and how they are processed. So, 100 g of a fresh product that does not have fatty layers contains about 250 kcal. Otherwise, the meat becomes twice as high in calories.

The lowest calorie parts of a pig's body are the loin and shoulder. The calorie content of the loin is 180 kcal, and the shoulder blades - 250 kcal. With proper preparation, you can get dietary dishes with which you can get rid of excess weight.

The most high-calorie are such parts of the animal's body as ham, neck, knuckle and brisket. So, the calorie content of fatty brisket is 290 calories, and the ham has 300 calories per 100 grams. Pressed head meat has 300 kcal per 100 g, pork fillet - 147 kcal, and ribs - 322 kcal.

In addition to the above parts of the body of a pig, offal is often eaten, such as pig ears, legs and skin. 100 grams of pig ears contains approximately 232 kcal, 21 g of protein and 14 g of fat. Pork legs consist of skin, tendons and bones, they have a calorie content of 215 kcal. But the skin has 18 g of protein, 16 g of fat and has a calorie content of 215 kcal per 100 g.

It is healthier to eat boiled or stewed meat, since in this case its calorie content does not exceed 340 kcal. Roast pork has only 248 calories, while steamed pork has 265 calories. Smoked pork ribs are very popular, the average calorie content of which is 305 kcal per 100 g. You can also find dried meat on the meat market, which has a slightly lower calorie content.

The most high-calorie product is fried pork meat, since during frying it absorbs vegetable oil. Thus, depending on the body part of the animal, fried pork can reach 500 kcal.

Many housewives mix ground pork and ground beef to make meatballs or meatballs. This allows you to get more juicy dishes. 100 grams of fresh minced pork and beef contains about 270 kilocalories, which increase significantly during frying.

Low calorie recipes

Since pork is a fairly high-calorie product, you need to cook it in such a way as to minimize this figure as much as possible. It is best to use baking or stewing for these purposes.

Pork baked in foil

The calorie content of this dish is about 300 kilocalories per 100 grams. To prepare it, you will need the following ingredients:

• 600 g of lean pulp;
• 6 cloves of garlic;
• salt;
• pepper;
• mustard.

Cuts are made on a piece of pork, into which chopped cloves of garlic are then inserted. The meat is rubbed with a mixture of salt, pepper and mustard. Then it is wrapped in foil and placed in a preheated oven. The dish is baked at 180 degrees for 90-100 minutes.

Pork chop in batter

There are 250-300 kilocalories per 100 g of the finished dish. To prepare it you will need:

• 250 g lean pork;
• 30 g flour;
• 4 eggs;
• salt;
• pepper;
• vegetable oil.

The meat is cut into small pieces and beaten lightly. In a separate bowl beat eggs, flour and spices. In the resulting mixture, dip the pieces of meat and fry them on both sides for 15 minutes. The finished dish is sprinkled with herbs and served at the table.

Steam cutlets

The calorie content of steamed pork cutlets is only 200 kcal. To prepare them, you need to prepare the following ingredients:

• 250 g minced pork;
• 1 small onion;
• 1 small potato;
• 1 egg;
• salt, pepper to taste.

Finely chopped onions and grated potatoes are added to the minced meat. Mix everything thoroughly, beat eggs into the mixture and add spices. Small cutlets are made from the resulting minced meat, laid out in a double boiler and cooked for 40 minutes. As soon as the cutlets are ready, they are laid out on a dish and sprinkled with herbs.

To achieve the lowest calorie content of pork dishes, it is necessary to exclude vegetable fats from recipes and minimize the amount of salt. For the preparation of dietary pork, it is best to purchase a sirloin or dorsal part of the carcass.

How to make steam pork cutlets, see the following video.

Description

Smoked pork neck is a rather fatty product, which is obtained by smoking a certain part of the pork carcass. Smoked neck is quite tasty and tender. You can also smoke it at home, for example, in a slow cooker, if there is a special mode for smoking, which is typical for modern multifunctional devices. In cooking, the pork neck is widely used to prepare a variety of dishes. Smoked pork neck in a slow cooker is used for making soups and casseroles, pizzas and pie fillings, for preparing second courses and hot appetizers. This product gives the finished dish a pleasant touch of smoked meat, making it more piquant.

Diet

Energy value (100 g) 267 kcal (1117 kJ)

The combination of pork neck with other products

Pork goes well with fruits and berries, such as prunes and dried apricots. Sweet and sour apples also go well with this meat. Excellent taste gives a combination of pork with mushrooms.

Pork neck storage

Fresh meat can be stored in the refrigerator for up to 24 hours without freezing. Pork can also be frozen and stored in the freezer. Thawing meat and re-freezing is not recommended, as this worsens the taste of the meat.

Acceptable Pork Neck Substitutions

In dishes, pork can be replaced with veal or poultry.

The history of the origin of the pork neck

It is known that people have been eating pig meat since the Stone Age. For the peasants of Europe, pork was the practical only meat dish for centuries, since this animal is very unpretentious in care and nutrition.

Influence on the human body, beneficial substances

Pork contains a large amount of amino acids, zinc and iron. Due to the significant protein content, pork meat is very useful for lactating women, as it contributes to the production of breast milk. Pork meat is very easily absorbed by the body, and pork fat is less harmful to the heart and blood vessels than beef. Pork contains many B vitamins - B1, B2, B3, B6 and B12, which have a positive effect on nervous system help to cope with stress. It has been proven that vitamins of this group do not accumulate in the body, so their amount must be replenished daily.

Surprisingly, the content of bad cholesterol in pork is lower than in beef or chicken.

Let's open one more "secret": according to nutritionists, pork is an excellent assistant in the fight against "male problems".

On the other hand, pork contains a lot of histamines, so it can cause allergic reactions.

Interesting facts about pork neck

Pigs

It is estimated that there are 400-500 million pigs in the world, about one for every ten people.

Record pork dish

The largest portion of fried pork was cooked in Mexico, the weight of the dish (in the local language Cochinita pibil) was 3,064 kilograms. The preparation of this dish took 2,897.2 kg of pork, 140 kg of onions, 25 kg of salt, 12 kg of other spices. The tray on which the cooked dish was laid had a length of 42 meters.

The benefits of the product pork neck

It has a high protein content, due to this it is recommended for lactating women, as it promotes lactation. Rich in zinc, iron, amino acids. It has a positive effect on the nervous system due to the high concentration of B vitamins. Pork neck is easily absorbed by the body, and pork fat is not as harmful to blood vessels and heart function as beef.

Product harm pork neck

Pork neck and pork in general contain a lot of histamines, so you should not zealously consume pork in unlimited quantities, it can cause a number of allergic reactions. It has no contraindications, as with the use of most products, the measure is important. A moderate amount will bring benefit to the body while excessive consumption can cause harm, including weight gain.

Pork neck calories

The calorie content of pork neck is 343 kcal per 100 grams of product.

Composition and useful properties of pork neck

In the pork neck is required amount zinc and iron. Pork meat also contains a lot of vitamins from group B (B1, B2, B3, B6 and B12), which quite successfully affect the entire nervous system of a person, helping him to easily cope with stress (calorizator). Vitamins of this group do not accumulate in human body Therefore, their volume should be replenished daily. The most widely used mineral substances such as: phosphorus, sulfur, zinc, molybdenum.

Pork (necks) in cooking

Pork necks go well with various berries and fruits, such as dried apricots or prunes. Sweet and sour apples (kalorizator) are also well suited to this meat. A wonderful taste gives a combination of pork with any mushrooms.

It is from the pork neck that the most delicious pork kebab is often obtained.

The use of pork neck in cooking

It is from the neck that the most delicious pork kebab is traditionally obtained.

Features of cooking pork neck

To prepare the broth, the pork is dipped in cold water, in this case valuable nutrients go into broth. To prepare boiled pork, the meat should be dipped in boiling water and simmered under a lid. Cooking time depends on the age of the meat, on average, pork is cooked for 1.5 - 2 hours. To get more juicy meat, it is best to salt 10 minutes before the end of cooking.

Pork Neck Recipes

Smoked pork neck in a slow cooker, cooked in different ways.

Depending on the desired result, smoked pork neck in a slow cooker can be cooked in different ways. It is boiled if it is necessary to make soup. It is baked when preparing a casserole or pastry. The smoked pork neck is stewed, it turns out especially tasty in combination with cabbage, because fresh cabbage acquires a pleasant aroma of smoked meat, soaking in the smell of the neck.

Pork neck (neck, neck cut) is the edible part of the carcass of a domestic pig. Differs in gentle structure of pulp and the increased content of fatty tissues. It is eaten mainly in fried or baked form.

calories

100 grams of pork neck contains about 198 kcal.

Compound

The chemical composition of the pork neck is characterized by a high content of proteins, fats, vitamins (B1, B3, B4, B9) and minerals (tin, nickel, cobalt, molybdenum, fluorine, chromium, copper, iodine, zinc, iron, sulfur, chlorine, phosphorus , potassium, calcium, sodium, magnesium).

How to cook and serve

In most cases, the pork neck is eaten fried and baked, less often this part of the pork carcass is used in cooking for cooking boiled and stewed dishes. As a rule, these are all kinds of soups, barbecue and roasts. Moreover, when preparing fried and baked dishes, it is recommended to use the whole pork neck, cutting it along with a fan, but not cutting it to the very end. Cuts can be stuffed with other foods, or simply grated with spices.

Pickled pork neck is great for making barbecue. At the same time, not only vinegar can be used as a marinade, but also red wine, kefir, and even mineral water with the addition of various seasonings.

Regardless of the method of preparation, the pork neck is served with a side dish of vegetables. As a rule, these are potatoes, cabbage or legumes fried, boiled or stewed.

What is combined with

Pork neck goes well with most popular food products, especially with vegetables (potatoes, cabbage, legumes), fruits, berries, mushrooms, sweet and sour and spicy sauces, cheese, nuts, honey.

How to choose

When choosing a pork neck, you should pay attention to the color of the flesh. It should not be too dark and not too light. A dark color indicates that the meat was taken from an older animal and, after cooking, will become tough and tasteless. In turn, the excessively light color of the pulp indicates that hormonal preparations were actively used when growing the animal. Therefore, the most preferred choice is the meat of a young animal, the flesh of which is colored in soft shades of red. In this case, the fatty layers should be soft and painted white.

Storage

Fresh pork neck cut should be stored in the refrigerator, eating meat for 5-7 days. It is not recommended to use airtight containers for storage. To keep the meat for a longer period (up to a year), it can be frozen. temperature regime(not higher than minus 18 degrees Celsius).

Beneficial features

Even after prolonged heat treatment, the pork neck retains a significant part of its original nutritional value. This is explained chemical composition, containing various biologically active substances, which, in turn, determines the presence of a number of useful properties in this type of meat. In particular, its regular use reduces nervous excitability, stimulates the processes of hematopoiesis, metabolism, formation of bone and muscle tissue, and also improves the functioning of the heart, blood vessels and gastrointestinal tract.

Use restrictions

Individual intolerance, tendency to an allergic reaction, the need for mandatory heat treatment at a temperature of at least 75 degrees Celsius, overweight, diseases of the cardiovascular system (use in limited quantities).