Pork neck baked in the oven. Bake a pork neck in the oven: delicious recipes and cooking secrets How to bake a piece of pork neck in the oven

1. The recipe for cooking neck in the oven in foil begins with preparing the meat. The pork must be washed, dried thoroughly and placed on a sheet of foil. Remove excess films or large pieces of fat as desired. Since the neck is quite fatty meat, there is no need to add vegetable oil during cooking.

2. The set of spices for preparing this dish is minimal in order to preserve the true taste of the meat. The dried neck must be salted and peppered on all sides. Using a sharp knife, make small holes across the entire surface of the piece.

3. Garlic can be considered the main and integral ingredient. Thanks to it, the meat turns out amazingly aromatic. The garlic needs to be peeled and cut into 4-6 pieces per clove. Place pieces of garlic into the cut holes.

4. The classic recipe for neck in the oven in foil can also be supplemented with your favorite meat spices. You can use paprika, hot peppers, dried herbs or ready-made sets.

5. Now the foil must be carefully wrapped so as not to release excess juice and the meat must be placed in a well-heated oven. To ensure that the pork is juicy and properly cooked, it is better to set the temperature to no more than 190 degrees. After 1.5-2 hours, depending on the size of the piece of meat, the foil can be carefully unfolded. Leave the neck to bake for another 15-20 minutes at a temperature of about 210-220 degrees. This way, the meat will be juicy inside, and the top will be golden brown.

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.

How to choose a pork neck, and what ingredients are needed to prepare it?

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.

Whole pork neck recipe

Compound:

• pork neck - 1-1.5 kg;
• onions - 5-6 pcs.;
• salt and pepper (to taste);
• mustard;
• mayonnaise (medium fat or high calorie).

Preparation:

Recipe for delicious pork neck baked in a 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:

Preparation:

1. Be sure to wash the neck and dry it with a towel. Peel the garlic and chop finely. You can pass the cloves through a press. Lubricate the surface of the neck with salt, pepper and garlic.
   
2. Cover the neck of the garlic mixture rubbed with food-grade plastic wrap and let it sit for about 3 hours before moving on to the next step.
   
3. After the time has passed, transfer the meat to foil. There should be no holes in the foil. Wrap the pork neck tightly in foil, place it on a baking sheet and put it in the oven.
   
4. The foil will not allow the resulting juice to leak out, so the meat will turn out juicy and soft. Bake for about an hour.
5. Without removing the meat from the oven, carefully cut the foil on top so that it can brown.
   
6. Check readiness with a knife or toothpick. There should be no ichor in the finished neck. You can prepare any side dish for this meat dish.
   

Secrets of cooking pork neck: a note for the housewife

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.

As you can see, all the recipes are very easy to follow. If you decide to please yourself, your guests or relatives with a meat masterpiece, be sure to bake the pork neck in the oven. The exquisite aroma of garlic and spices, the juiciness and unsurpassed taste of a whole piece of meat will not leave anyone indifferent.

Pork is a common meat. It is ideal for all types of cooking due to its softness, fat and juiciness. When choosing the perfect piece to bake in the oven, you should pay attention to the pork neck(s). This part of the carcass is very tender and quite fatty, and therefore its preparation does not cause any trouble even for inexperienced housewives. The neck does not need to be marinated for a long time - you need to choose the right ingredients for baking it in the oven so that the dish sparkles with different flavors.

Meat selection

Pork neck in most cases looks like a wide loaf: it consists of meat riddled with thin veins and lard. How to choose a good neck piece?

1. When choosing, give your preference to chilled meat rather than frozen.
2. Pay attention to the color of the meat: fresh young pork is pink, especially if it concerns the neck. If the meat is dark, either the pig was old or the meat has been sitting for a long time. A too light shade of pink also does not indicate the quality of the product: such a sign indicates that hormonal drugs for growth were added to the pig’s feed.
3. Also pay attention to the color of the fat: in fresh meat it will be white and not have a very large number of veins. The yellow color of the fat should alert you.

The smell can tell a lot about the meat: a fresh neck has almost no smell, the smell may contain sweetish shades.

Preliminary processing

First of all, the meat is washed under running water and dried with paper towels.

The next step is to rub the meat with coarse sea salt and ground black pepper. This step is done regardless of further actions (stuffing or stuffing). If a marinade is used in the recipe, then you should also marinate the meat immediately after drying.

Since a piece of pork neck is quite large in volume, in order to achieve a bright taste throughout the entire volume of the piece, it would be useful to stuff it. Garlic and carrots work well for this. In order to stuff a piece, you need to make deep cuts with a thin sharp knife and place cloves of garlic and carrots in them.

Another way to prepare meat is stuffing it. A piece of meat is not cut completely in increments of 2 cm, any minced meat to your taste is placed between the slices, most often the minced meat is made with the addition of vegetables and herbs. There is a drawback to this method - the meat needs to be held together somehow so that it becomes a single piece again, otherwise the meaning of stuffing will be lost. For these purposes, toothpicks, skewers or a cooking method using foil to fix the piece are suitable.

When it comes to marinating meat before cooking, there are several simple marinades that work perfectly with pork. All further recipes are based on approximately 1 kilogram of meat.

1. Base. Use salt, black pepper, garlic, and your favorite herbs to suit your taste (all herbs included in mixtures such as “Italian Herbs” or “Herbes de Provence” are great for pork). The meat is simply rubbed with a mixture of ingredients and left in the cold to marinate for several hours.
2. Onion. Salt is ground in a blender with onions. The remaining ingredients are the same as in the previous recipe, only onion gruel is added to them. Marinate for several hours or, even better, overnight.
3. Wine. Add a glass of red or white wine to the basic recipe (whichever you prefer).
4. Lemon-tomato. Add 3 large tomatoes, finely chopped or crushed in a blender, and the juice of half a lemon to the onion marinade.
5. Beer. Add 1 bottle of beer to the basic recipe.
6. Kefir. Add half a liter of kefir to the onion marinade. In this case, it is better to leave the meat to marinate at room temperature for several hours.

Cooking recipes

The preparation and marinating stages are over. Now you can start cooking the pork neck in the oven.

Bake the whole piece

In foil

To cook meat in foil, it would be good to initially stuff it or stuff it, and also marinate it well. In foil, the meat always turns out juicy and tender. The prepared piece is tightly wrapped in foil, preferably 2-3 turns, and placed in an oven heated to 180 degrees for about an hour. In this recipe, it is better to focus on the smell: when the aroma of the cooked meat appears, you can free it from the foil and let it fry until golden brown for another half hour.

Up your sleeve

For roasting the neck in a sleeve, stuffed or simply marinated neck meat is suitable. The prepared piece is placed in a sleeve and placed on a baking sheet, after which everything is sent to the oven for 30 minutes at a temperature of 210 degrees. After the specified time, the heat can be reduced by 30–40 degrees and leave the meat for another 30 minutes. To get a golden brown crust, cut the sleeve and let the meat stand in the oven at 180 degrees for about 20 minutes.

On the bone

The neck cut is most often sold boneless, but it happens that you can find meat with the bone on the shelves. It’s easy to prepare, and the bone will add even more flavor to the dish. Marinate the meat, then fry in butter until golden brown. Next, place the piece in baking foil, wrap it in several layers and bake in the oven at 200 degrees for 40–50 minutes.

In portions

Grilled

If your oven has a grill function, you are incredibly lucky. Before marinating, divide the meat into pieces 2 centimeters thick and marinate, preferably overnight. Set the grill to medium heat, place the oven rack on the top rack with the marinated meat, and place a drip pan underneath to catch the juices.

Meat of this thickness is grilled for about 5 minutes on each side, but still rely on your oven - turn the pieces over when they are well cooked.

Shish kebab in the oven

For this recipe, it is very important to use meat that has been marinated for a long time to ensure juicy pieces. It is important to cut the meat into fairly large pieces - 5-6 cm thick. It is better to place the pieces on wooden skewers; you can place chopped bell pepper, tomato or onion between them: this will give the meat even more juiciness and taste. Bake the kebab on a baking sheet at a temperature of 170 degrees for 40 minutes. This dish is convenient to serve in portions.

Cooking with other ingredients

Pork neck goes well with various ingredients, be it vegetables or fruits.

With prunes

The classic combination of pork meat and prunes makes the dish very tasty due to the sweet and sour taste of dried plums. For this recipe, you should not use a very complex marinade - a simple basic recipe or a recipe with onions would be better. Cut the meat into thin pieces and marinate. Cut the prunes into slices 0.5 cm thick. Each piece of meat can be beaten a little, then put prunes in it and roll it up, securing it with a toothpick. Place the rolls on a baking sheet and place in the oven for 40–50 minutes at 180 degrees. 15 minutes before the end of cooking, you can decorate the rolls with grated cheese.

With potatoes

Pork neck goes well with potatoes due to its fat content and juiciness. Take a whole piece of neck and marinate it in any marinade you like. Place in the oven for 40 minutes, then add the coarsely chopped potatoes to the meat. Place in the oven for another 50 minutes. You can sprinkle chopped herbs on top.

Meat in French

This dish is prepared quite easily and quickly, but can easily become the center of a holiday table. Cut the meat into small pieces 1.5–2 cm in size. Place on the bottom of a baking sheet, add salt and pepper. The layer of pork should not be too thick - about 2–3 cm. Cut one large onion into half rings and place in the next layer. For this recipe, cut the potatoes into thin slices (2–3 mm thick) and be sure to soak them in cold water and then dry them on a towel. Place chopped potatoes on the onion in a small layer (1-2 cm), add salt and pepper.

Mix grated cheese with mayonnaise and cover the dish completely. Place in the oven on the lower level at 200 degrees for 1 hour.

Stuffed pork

You can stuff meat with many ingredients, but tomatoes and cheese go especially well with pork. Mustard marinade is perfect for this recipe. Make cuts on the meat and marinate in this state. Insert 1 slice of tomato and cheese into the slits. Place the piece in foil and place in the oven at 200 degrees for 1 hour.

With vegetables

This hearty and healthy dish is convenient because you can use any vegetables that you have on hand. Cut the pork neck into steaks, you can marinate it if desired, or simply rub it with coarse salt and pepper. Place on a baking sheet. Cut the peeled potatoes into large pieces and add to the meat.

Sweet bell peppers, cherry tomatoes, eggplants and zucchini are perfect for this dish. Place vegetables directly on top of meat.

Top with salt and use your favorite herbs, either dry or fresh. Place the baking sheet in the oven for 40–50 minutes at 180 degrees.

Calorie content of the dish

Pork neck is quite high in calories, but cooking it in the oven makes the meat not only tasty, but also healthy. Pork neck baked in the oven has about 265 kcal per 100 grams of the finished product. At the same time, it contains 12 grams of protein and about 23 grams of fat, and only 0.3 grams of carbohydrates.

To learn how to bake pork neck in foil, see the following video.

If you want to bake a whole piece of pork, then it should definitely be the neck. The meat is soft, juicy, with a sufficient amount of fat, the cut is such that the baked neck has a good shape. To ensure that it turns out delicious, firstly, you need a good marinade recipe and secondly, it is important not to dry it out. This is exactly what we will do today.

Pork neck in cranberry marinade (in a sleeve)

Instead of cranberries, you can take lingonberries or red currants. In principle, any sour berry will do, the main thing is that the color of the finished dish is beautiful, without an inky tint. We will cook in a baking sleeve to retain as much meat juice as possible and protect the oven from splashes.

Ingredients:

• pork neck – 1kg;
• cranberries – 1 cup;
• mustard – 1 tsp;
• honey – 1 tbsp;
• salt – 1 tsp;
• pepper mixture (ground) – 1 tbsp;
• cloves – 15-20 pcs.

How to cook a whole neck in the oven:

Place it on the table as a whole piece, prepare a good sharp knife and a large fork so that you can cut the meat right on the table.

The dish looks very beautiful and is great as a main course.

Pork neck in mustard marinade (in foil)

The neck prepared according to this recipe is practically boiled pork. Thanks to the mixture of mustard with dried herbs, it has a wonderful spicy aroma and taste. In addition, it is so simple that even any beginner in cooking can handle it, just read the description carefully and look at the photo.

Ingredients:

• neck – 600g;
• mixture of ground peppers - 1 tsp;
• mustard – 1 tsp;
• mixture of Provencal herbs - 1 tbsp;
• sunflower oil – 1 tbsp;
• salt – 1 tsp. without slide;
• potatoes – 500g (optional)

Bake the neck in the oven:

We take the finished pork out of the oven, transfer it to a dish, let it rest for 15 minutes and then cut it into portions.

Cranberry sauce for baked pork neck

Despite the presence of this berry in the marinade in the first recipe, it is best to serve pork with berry sauce

.

Ingredients:

• cranberries – 1 cup;
• sugar – 2-4 tbsp;
• cinnamon – 1/4 tsp;
• starch - 1 tsp;
• water – 50ml.

How to make sauce for meat

1. We sort the cranberries, if necessary, rinse and dry.
2. Place in a small saucepan, sprinkle with sugar and place on moderate heat. Add sugar to your taste. If you like it sour, add less; if you don’t want to get a sour sauce, add more.
3. As soon as juice appears in the saucepan, add cinnamon, reduce heat to minimum and cook for 20 minutes.
4. Puree the cranberries with a blender directly in the saucepan.
5. Return to the stove. Let it boil again.
6. We dilute the starch with 50 ml of cold water and pour it into the sauce in a thin stream, stirring constantly.
7. We wait for it to boil again and immediately turn it off.
8. To serve with meat, let it cool completely.

Side dishes for baked pork

If you have prepared a dish with potatoes and are thinking about what to serve with it, we offer you a choice of side dishes that will be appropriate both at an everyday dinner and at a holiday table:

• boiled or baked potatoes;
• french fries;
• sauerkraut or pickled cabbage;
• rice with vegetables;
• rice with dried apricots and/or prunes;
• baked young vegetables (beets, carrots, bell peppers, eggplants);
• fresh vegetables (tomato, cucumber, sweet pepper).

In this regard, pork is universal and everything goes with it, from cereals to pasta.

Enjoy your meal!

Today Anastasia Dvornikova baked a whole piece of pork neck for you in the oven.

Pork neck baked in the oven in foil.

Pork neck baked in the oven in foil is a hearty and tasty second course that can easily be prepared at home, even in the simplest oven. This meat dish is perfect for both a home dinner and a holiday table. The meat is eaten cold with mustard, horseradish or other sauce that harmonizes with meat products. The cooking process is simple, and the final result depends on the spices used to marinate the neck. Rosemary, coriander, basil, marjoram, ginger, paprika, and various types of peppers are ideal for pig meat. You can complement the meat flavor with mustard, soy sauce, sour cranberries, cherries and currants. Perhaps the most important secret in proper cooking of meat is that salt must be added after the meat has been marinated. That is, before the frying or baking process itself.

To cook pork neck in the oven in foil, you will need:

• Pork neck 1 kg
• Carrots 180 g
• Purple onion 200 g
• Garlic 5 cloves
• Salt to taste
• Freshly ground black pepper to taste
• Ground coriander to taste
• Rosemary 2 sprigs.

1. Place the pork neck in a colander and rinse thoroughly under running water. Using a knife, peel the skin and rinse again. Dry with a paper towel or regular napkins.

2. Take coarse rock salt and rub the meat all over. Sprinkle with freshly ground black pepper and coriander. It is better to use black pepper and coriander in seeds, and grind them in a coffee grinder, mill or a special mortar for spices before use.

3. Peel the garlic cloves. Grate or chop with a garlic press. Rub the neck thoroughly with garlic on all sides.

4. Peel the purple onion and cut into half rings. Take some foil. Place it in a suitable sized baking dish. Place onion half rings in the center on the foil.

5. Place the pork neck on the onion bed. When baked, the onion will release juice and the meat will seem to be stewed in onion sauce. Peel and rinse the carrots. Cut into rings, not thin. Place it on your neck. Season the vegetables lightly with pepper. Add rosemary sprigs.

6. Wrap the pork neck in several layers of foil to prevent any liquid from leaking out. Place on a baking sheet. Preheat the oven to 190-200 degrees. Place the neck in the oven for 60-80 minutes, depending on the power of your oven.

7. Remove the pan from the oven and let cool completely without unrolling the foil. You can check for doneness by piercing the meat (through the foil) with a long knife. If the meat can be pierced freely and the knife can be easily removed, the pork neck is ready. Once cooled completely, remove the foil and onions.

8. Pork neck baked in the oven in foil comes out very tender, juicy and aromatic. Cut the meat into slices and serve with simple side dishes of vegetables, potatoes or grains. You can decorate the dish with baked carrots and fresh herbs. Bon appetit!