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 a good sense of the word. From this type of meat, you can cook a huge number of delicious dishes that everyone will like. In particular, these are cutlets, kebabs, snacks, soups, smoked meats and much more that will be needed at any feast and in everyday life. It will be interesting to know if the pork neck is healthy, and what exactly can be prepared from it.

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

It is interesting! Once in Mexico, local chefs cooked 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, as well as 12 kilograms of various spices. To present a unique culinary dish, a 42-meter tray was needed.

The benefits and harms of pork neck

The benefits and harms of a pork neck directly depend on its composition. If we talk about the benefits, then we can highlight 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 do not have a negative effect (when consumed within reasonable limits) on the blood vessels and the heart (compared to beef fat, which is highly discouraged to eat). Pork also contains a significant content of vitamins (especially group B: B12, B6, B3, B2, B1), which normalize the functioning of the nervous system and help to cope with stressful situations.

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

For men, pork is a great opportunity to forget about "men's problems". Nutritionists around the world claim this. By the way, this meat contains not a lot of cholesterol. For comparison, there is much more cholesterol in chicken and beef.

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

What can you cook from a pork neck?

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

1. Plain. It is enough to take salt, chopped garlic and spices (thyme, oregano, rosemary, basil and thyme perfectly complement the product). With this composition, you need to grate the pork and send it to marinate for 1.5-2 hours in a cold place.
2. From onions. 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 simmer for at least 2 hours.
4. From wine. It is enough to take a glass of alcohol and add it to one of the above marinade recipes. This will make the meat more tender and give it an amazing flavor.
5. Mineral water. First, the meat is salted and pepper. Then you should place the product for 2 hours in a prepared marinade made from mineral water, lemon juice and oil (any vegetable, such as sunflower or olive, will do).
6. From beer. You need to grate the meat with salt, garlic and spices, pour in a small amount of beer and send to simmer for 2 hours.
7. Soy sauce. You need to grate the pork with spices and garlic. There is no need to use salt. Then pour the neck with 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 and 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 put away in a cold place for 10-12 hours.

After the meat is marinated, you can cook it. By the way, it is possible to make not a kebab, but some other dishes. You can get acquainted with interesting cooking options in the table.

Type of dish	Cooking technology
Oven baked neck	You need to place the meat on a baking sheet and bake for about an hour. By the way, if you haven't used 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.
Roasting in foil	It is necessary to bake the meat in the oven (you first need to wrap it in foil, it will be very soft). Cooking is the same as above. If you want to get a golden brown crust, then when ready, remove the foil from the meat and continue to bake for 10-15 minutes.
Sleeve baking	Cooking features are the same as without a sleeve. The use of such a kitchen appliance is convenient because the fat is not splashed, 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 brown finish.
Steam cooking	It is recommended to cook the meat in one piece, for example, in a steamer, multicooker or double boiler. If you wish, 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 some fashion or marinade to the multicooker container. After half an hour, turn the meat over to the other side.
Pork cooked in a slow cooker	It is necessary to fry the pork on the "fry" mode for 10 minutes, turning over from time to time. Then, cooking continues in the "simmering" mode and takes about 2 hours.
Grilled, pan, grill	It is enough to cut the pork neck into pieces (about 2-4 cm thick) and fry (about 2-3 minutes on each side). There are several ways to cut meat: just cut it into pieces or cut out all the fat "veins". If the meat is finely chopped, it will be dry. And if the pieces are very large, they simply will not be fried.

Meat can be cooked neat 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 this must be done before marinating. To do this, you need to make deep cuts, in which cloves of garlic, pieces of carrots or prunes are placed. In this case, the dish will be saturated even more, become juicy and incredibly tasty. In general, the filling can be any, for example, grated cheese, vegetables (tomatoes, eggplants, zucchini).

Secrets of selection and storage

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

1. Colour. Pork meat of light pink color with slight white layers is considered good. An unnatural looking pink tint indicates that the meat contains dyes, which means that it is of poor quality. A yellowish or pale color indicates 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 fat itself should be white or milky. But a gray or yellow tint indicates staleness of the product.
3. Smell. It should be common and typical for meat. The presence of rottenness or sourness indicates poor product quality or staleness.
4. The place where the purchase is made. It is best to give preference to trusted suppliers. You cannot buy food in spontaneous markets, in the middle of the street or in stalls. Always be interested in documents. Their absence speaks of the illegality of the sale of meat and, possibly, of its low quality.
5. It is not recommended to store fresh meat 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 will result in a loss of nutritional value in the meat.

What is it combined with and what to replace?

What is it combined with and what to replace? These questions often arise among housewives. Pork is combined with almost everything:

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

Veal (beef is not suitable, since it is tougher and practically does not contain fat) and poultry (especially turkey and goose) can be distinguished as suitable (in terms of composition and taste) products.

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

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Pork neck properties

Nutritional value and composition | Vitamins | Minerals

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

Pork neck is a rather tender pork meat with streaks of bacon, cut from the neck of an animal. In shape and appearance, a piece of pork's neck is somewhat reminiscent of a thick loaf of sausage, only no more than thirty centimeters long. In fact, a pork neck is a harmonious combination of tender meat with fat without pumped up muscles and veins. The calorie content of a 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 different in white or white-pink color. If it is yellow, then you have a low-quality product. In addition, a large amount of films on the pork neck is a sign of dry and tough meat. Choosing the right pork neck provides a very juicy and tender dish that will simply melt in your mouth.

Meanwhile, pork neck can be cooked according to a variety of recipes. First of all, the 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 pickles that are suitable for pork.

So, if you decide to cook a pork neck in one piece, you will surely enjoy such culinary 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 of proper nutrition, since due to the high calorie content of the 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 carrot sticks, cloves of garlic or prunes are laid in them. To prepare the stuffed pork neck, transverse cuts are made not to the very end. It turns out a kind of book with pages. In this case, the thickness of the meat plates is about one and a half centimeters. Between them, you can lay a filling (minced meat) of 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, such as mustard, you can simply coat the pieces with this sauce. After stuffing, the entire piece of pork neck is coated with marinade. The incised plates are held together with toothpicks or wooden skewers so that a piece of the pork's neck does not fall apart and seem whole.

Pork neck calorie 343 kcal

Pork neck energy value (Ratio of proteins, fats, carbohydrates - bju):

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

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

Pork is one of the most nutritious 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 many useful properties, it is not recommended to eat pork every day, and it is better to limit its use.

Chemical composition

Pork is rich in protein, which is essential for building muscle and bone mass. No other meat product can boast such a large amount of protein, and therefore pork is included in the diet of athletes and people associated with hard physical labor.

The meat contains B vitamins, which improves the functioning of the immune system and increases 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 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, since 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 the diet. However, this product has a GI of zero, which allows even diabetics to eat it. This is possible because pork meat promotes fast satiety and controls blood glucose levels.

But in order for pork to acquire useful qualities for dietary nutrition, it must be properly cooked. The glycemic index of pork products varies greatly as they are cooked differently. So, the GI of pork cutlets and schnitzel is 47 units, and sausages are equal to 28 units.

Pork lard 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 cleanse the walls of blood vessels from cholesterol plaques and stabilize heart 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 most low-calorie parts of a pig's body are the loin and shoulder blade. The calorie content of the loin is 180 kcal, and the scapula is 250 kcal. With proper preparation, you can get dietary meals that can help you lose weight.

The most high-calorie parts of the animal's body are the ham, neck, shank and brisket. So, the calorie content of a fat brisket is 290 calories, and a 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 aforementioned parts of a pig's body, by-products such as pork ears, legs and skin are often eaten. 100 grams of pork ears contains approximately 232 kcal, 21 g of protein and 14 g of fat. Pork legs are composed of skin, tendons and bones, they have a caloric value of 215 kcal. But the skin has 18 g of protein, 16 g of fat and has a caloric value of 215 kcal per 100 g.

It is healthier to eat boiled or stewed meat, since in this case its caloric content does not exceed 340 kcal. Baked 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. And also on the meat market you can find jerky, which has a slightly lower calorie content.

The most nutritious food is fried pork meat, as it absorbs vegetable oil during frying. Thus, depending on the body part of the animal, fried pork can reach 500 kcal.

Many housewives mix pork and ground beef for cooking cutlets or meatballs. This allows for more juicy food. 100 grams of fresh minced pork and beef contains about 270 calories, which increases 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 reduce 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 the 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 a 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 lightly beaten. Beat eggs, flour and spices in a separate bowl. Pieces of meat are dipped in the resulting mixture and fried on both sides for 15 minutes. The finished dish is sprinkled with herbs and served.

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 and pepper to taste.

Finely chopped onions and grated potatoes are added to the minced meat. Mix everything thoroughly, drive 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 possible calorie content for 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 the loin or back of the carcass.

For information on how to make steamed pork cutlets, see the next video.

Description

Smoked pork neck is a rather fatty product that is obtained by smoking a certain part of the pork carcass. The smoked neck is quite tasty and tender. You can smoke it at home, for example, in a multicooker, if there is a special smoking mode, which is typical for modern multifunctional devices. In cooking, pork neck is widely used for preparing a variety of dishes. Smoked pork neck in a multicooker is used for making soups and casseroles, pizza and pie fillings, for preparing main courses and hot snacks. This product gives the finished dish a pleasant smoked flavor, making it more piquant.

Diet

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

Combining pork neck with other products

Pork goes well with fruits and berries, such as prunes and dried apricots. Sweet and sour apples are also well suited to this meat. The combination of pork with mushrooms gives excellent taste.

Pork neck storage

Fresh meat can be stored in the refrigerator without freezing for 24 hours. Pork can also be frozen and stored in the freezer. Defrosting the meat and re-freezing it is not recommended as this will impair the taste of the meat.

Pork neck substitutions

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

History of the origin of the pork neck

It is known that people used to eat pig meat in the Stone Age. For peasants in Europe, pork has been the only practical meat dish for centuries, as this animal is very unpretentious in care and nutrition.

Influence on the human body, useful substances

Pork is high in amino acids, zinc and iron. Due to its high protein content, pork meat is very beneficial 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 fat. Pork contains many B vitamins - B1, B2, B3, B6 and B12, which have a positive effect on the nervous system and 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 another "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

Number of pigs

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

Record pork dish

The largest portion of roast pork was prepared 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 onion, 25 kg of salt, 12 kg of other spices. The tray on which the prepared dish was laid was 42 meters long.

Pork neck product benefits

Differs in 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 fat.

Product harm pork neck

Pork neck and pork in general contain a lot of histamines, so you should not eagerly 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 benefit the body, while excessive consumption can be harmful, including provoking weight gain.

Pork neck calorie

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

Composition and useful properties of pork neck

The pork neck contains the required amount of zinc and iron. Also, pork meat contains a lot of vitamins from the B group (B1, B2, B3, B6 and B12), which quite successfully affect the entire human nervous system, helping him to easily cope with stress (calorizator). Vitamins of this group do not accumulate in the human body, therefore their volume should be replenished daily. The most widespread are such minerals as phosphorus, sulfur, zinc, molybdenum.

Pork (necks) in cooking

Pork necks go well with various berries and fruits, for example, dried apricots or prunes. Sweet and sour apples (calorizer) also work well with this meat. The combination of pork with any mushrooms gives a wonderful taste.

It is from the pork neck that the most delicious pork shashlik 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 which case the valuable nutrients are transferred into the broth. To cook boiled pork, the meat should be dipped in boiling water and simmered under a lid. The cooking time depends on the age of the meat; on average, pork is cooked for 1.5 - 2 hours. For more juicy meat, it is best to salt it 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 multicooker can be cooked in different ways. It is boiled if necessary to make soup. It is baked when making casserole or baked goods. Smoked pork neck is stewed, it is especially tasty when combined with cabbage, because unleavened cabbage acquires a pleasant smoked aroma, saturated with the smell of the neck.

Pork neck (neck, neck cut) - part of the carcass of a domestic pig eaten. It has a delicate pulp structure and a high content of fatty tissues. It is eaten mainly fried or baked.

Calorie content

100 grams of pork neck contains about 198 kcal.

Composition

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, pork neck is eaten fried and baked, less often this part of pork carcass is used in cooking for cooking boiled and stewed dishes. As a rule, these are all kinds of soups, barbecue and roast. 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. The incisions can be stuffed with other foods, or simply rubbed with spices.

Pickled pork neck is great for making kebabs. 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 foods, especially vegetables (potatoes, cabbage, legumes), fruits, berries, mushrooms, sweet and sour sauces, cheese, nuts, honey.

How to choose

When choosing a pork neck, you should pay attention to the color of the pulp. It should be neither too dark nor too light. A dark color indicates that the meat was taken from an elderly 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 white.

Storage

Fresh pork neck cut should be stored in the refrigerator, eating the meat within 5-7 days. At the same time, it is not recommended to use sealed containers for storage. To preserve the meat for a longer period (up to a year), it can be frozen., Ensuring compliance with the 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 due to the 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, the formation of bone and muscle tissue, and also improves the functioning of the heart, blood vessels and the gastrointestinal tract.

Restrictions on use

Individual intolerance, tendency to allergic reactions, 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).