What to cook from pork neck in the oven. Whole piece of pork neck in the oven: the best cooking recipes

home 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, add vegetable oil

not necessary 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.

4. 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. Classic recipe necks 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 kits.

5. Now you need to carefully wrap the foil so as not to release excess juice and send the meat to 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.

Meat dishes are especially popular at various feasts; not only are they very tasty, they are also extremely satisfying. Today the portal “Your Cook” will tell you how to bake a pork neck in the oven in a sleeve so that it turns out incredibly aromatic and as tender as possible.

This dish will delight you not only with its taste, but also with its appearance, which is in no way inferior to restaurant dishes.

Baking in a sleeve further improves the quality of this meat and allows you to create a real culinary masterpiece. Of course, without taking into account certain nuances, which we will now outline, it is unlikely that you will be able to make a truly ideal dish.

• Usually the fat from the neck is not cut off– the fat melts during baking and makes the meat more juicy. However, if there is a lot of it, then it is better to remove the excess. Just make sure that the thickness of the fat layer is not more than 3-5 millimeters.
• The neck is prepared in one large piece– this allows you to preserve the tenderness of the meat inside. For this reason, if you use frozen food, be sure to ensure that it is completely defrosted. If this condition is not met, you risk getting the food raw inside.

• Spices play a vital role in the entire dish.. The spiciness of the food and its taste characteristics depend on their choice and quantity. Traditionally, the meat is rubbed with a mixture of peppers and chopped garlic. However, you can be creative and experiment a little.

• If the piece of neck is large enough, you can also make it fragrant from the inside. For this The garlic cloves should be placed entirely inside the small cuts. Thanks to this, even the very center of the piece will acquire a unique taste.
• Correct selection of baking time– another key to a successful dish. Calculating it is not difficult if you know the approximate weight of the meat. So, for example, a two-kilogram piece of neck will be cooked for about an hour and a half at 190 degrees. To bake 1 kilogram of meat, it will be enough to keep it in the oven for 40-50 minutes.
• The baking sleeve must be pierced at the top in several places. This will allow the steam to escape freely, and then even a tightly tied bag will not burst.
• If desired, neck can be marinated with onions and spices. In this case, the meat will turn out much softer, and its taste will be even richer.

Ingredients

• — 2 kg + -
• - taste + -
• - 1 head + -
• - 1 head + -
• Dried paprika (pieces)- 1 tsp. + -
• - 1 tsp. + -
• Pepper mixture - 1/2 tsp. + -

How to properly cook pork neck meat in the oven at home

If you are preparing the neck for the first time and are not very versed in the features of this part of the pork carcass, then it is better to use our instructions. By following it, firstly, you will spend a minimum of time preparing meat, and secondly, you are guaranteed to receive an excellent meat dish.

1. We wash the meat under running water and pat dry with paper towels or napkins. Using a sharp knife, remove large films from the surface, as well as excess fat.
2. Peel the onion and cut it into rings. Place in a deep bowl and mash the rings a little with your hands to release the onion juice slightly.
3. Peel the head of garlic, dividing it into cloves. We make “pockets” on the meat using a knife according to the number of cloves.
4. Mix all the spices and salt in a small bowl. Rub a piece of pork with the resulting mixture, and insert garlic cloves into the indentations.
5. Transfer the meat to the onion, mix lightly and let the neck stand for several hours in the refrigerator. You can even leave it there overnight.
6. When the marinating is over, preheat the oven to 190-200 degrees.
7. We transfer the pork meat into a baking sleeve (it must be tightly closed on all sides with puffs).
8. We put the bag in a baking dish, pierce several holes in the top of the sleeve with a needle and put it in the oven. We time it for an hour and a half.

Remove the finished meat from the sleeve and cut into thin slices. This neck can be served as a separate dish with sauces or as an addition to any side dish.

Step-by-step recipe for delicious pork neck with vegetables in the sleeve

Ingredients

• Pork neck – 1 kg;
• Onion – 1 head;
• Carrots – 2 pcs.;
• Sweet red pepper – 1 pc.;
• Eggplants – 2 pcs.;
• Garlic – 1 head;
• Vegetable oil – 2 tbsp;
• Spices - to taste;
• Salt - to taste.

1. We prepare the meat exactly as we did in the previous recipe. We wash, blot with napkins and cut off what is unnecessary. Set the meat aside for now.
2. Peel the onion and cut into half rings.
3. We clean the carrots well and chop them into strips. We also rinse the eggplants and cut them into fairly large rings.
4. We need to cut off the “cap” of the bell pepper and cut out the seed part. Then cut it into cubes.
5. Separate the garlic into cloves and peel them.
6. Rub the meat with salt and your favorite spices of your choice. Then we make shallow cuts with a knife and hide our garlic cloves in them.
7. Place a piece of pork in a baking bag. We put all the vegetables in a large bowl, pour in the oil and add a small amount of salt, mix well. We also transfer the chopped vegetables into the bag with the meat.
8. Pull the sleeve tightly and set the oven to warm up to 180 degrees. When it is hot enough, remove the mold with the bag inside. We wait an hour and a half, and then remove the bag from the oven.

The neck is the most tender and juicy part of pork, which is ideal for making barbecue and baking in the oven. Pork neck in a sleeve, stuffed with carrots and garlic, turns out to be especially juicy and aromatic.

Due to the fact that the pork is baked in a sleeve, it is cooked in own juice and does not dry out. The meat turns out juicy and incredibly tasty both hot and cold, and is especially suitable for making sandwiches. Be sure to try the recipe for pork neck in the sleeve - it’s very tasty!

Ingredients

• pork neck - 1 kg
• salt - 1 tbsp. l. no slide
• garlic - 4 teeth.
• carrots - 1 pc.
• mixture of ground peppers - 0.5 tsp.
• French mustard - 2 tsp.

How to bake a pork neck in a sleeve

1. Rub the pork neck on all sides with a mixture of ground peppers and salt - you will need 1 level tablespoon, you can use iodized or regular rock salt (finely ground “extra” salt is not suitable!). Let the meat marinate in the refrigerator overnight, covered with cling film.

2. Peel the garlic and carrots and cut them into small pieces that will be used to stuff the marinated meat.

3. Make deep cuts across the entire surface of the pork neck using a thin, sharp knife. Place carrots and garlic into the resulting recesses; you can put several pieces at a time.

4. Lubricate the meat on all sides with aromatic French mustard.

5. Place the neck in the sleeve and tie it tightly on both sides. The perforation on the sleeve must be in the upper part to ensure air escape from the bag during baking. If there is no perforated tape on the sleeve, be sure to make several holes at the top using a toothpick.

6. Place the pork neck in the sleeve in the oven, preheated to 180 degrees, for 1 hour 30 minutes. There is no need to turn the meat over or open the oven door during baking! After 1.5 hours, carefully cut the sleeve and place the pork neck back in the oven to bake for another 10 minutes until beautiful golden brown crust.

Pork is one of the most popular meats due to its fat content and softness. If you are a fan of it and are looking for new cooking recipes, we recommend preparing baked pork neck, which will not leave anyone indifferent and is perfect as a main dish with any side dish.

Pork neck baked in a sleeve

Ingredients:

• pork neck – 700 g;
• garlic – 3 cloves;
• mustard – 2 teaspoons;
• coarse salt – 1 teaspoon;
• mixture of spices for pork - to taste.

Preparation

Wash the neck, cut the garlic into thin slices and stuff it into the meat. Dissolve salt in 1 tbsp. spoon of boiled water, draw the liquid into a syringe and use it to inject the brine into different parts of the meat, this will allow it to be salted evenly.

Then rub your neck with meat spices or just black ground pepper, and mustard. Wrap the piece in a sleeve, secure it at the edges, and put it in the refrigerator to marinate at least overnight. After this, transfer the meat to a baking sheet and place in the oven, preheated to 220 degrees for 20 minutes. Then reduce the heat to 180 degrees and bake the pork neck in the sleeve for another 30 minutes. 10 minutes before the end of cooking, cut the top of the sleeve and carefully spread it apart to form a fried crust.

Remove the meat from the oven, let it sit for 10-15 minutes, and then serve.

Pork neck baked in foil

The recipe for cooking pork neck in foil is quite simple and requires minimal cost, but everyone will be happy with the result.

Ingredients:

• pork neck – 800 g;
• garlic – 5 cloves;
• ground black pepper and salt - 1 teaspoon each.

Preparation

Wash the meat, pass the garlic through a press and distribute it evenly over the surface of the neck along with salt and black pepper. Cover the pork with cling film and let marinate at room temperature for at least 3 hours.

After this, transfer the meat to foil and wrap it very well, so that there are no holes anywhere through which juice could leak out. Place the pork in the oven at 210 degrees for 1 hour.

When the time is up, remove the neck, cut the foil on top, open it, and put the meat back in the oven for 30 minutes to brown. Before removing the neck, pierce it with a knife to check for doneness. If ichor is released, then leave the meat in the oven for a while longer, but make sure that it does not become dry.

Serve the finished pork neck with fresh vegetables or boiled potatoes.

The recipe for baked pork neck with potatoes is good because you get both the main dish and a side dish at once.

Ingredients:

• pork neck – 700 g;
• young potatoes – 1 kg;
• butter – 150-200 g;
• dill - a bunch;
• garlic – 4-5 cloves;
• salt and ground black pepper - to taste.

Preparation

First, prepare the spiced oil. To do this, finely chop the dill, pass the garlic through a press, and mix them with softened butter. Wash your neck, make longitudinal cuts in it, 3-4 cm deep at a distance of 1-1.5 cm from each other. friend. Place the spiced oil in each pocket and sprinkle a little salt. When you have done this with all the cuts, pepper the meat on top.

Then peel the potatoes and cut each tuber in half. Place the meat in a roasting bag, place the potatoes in a circle, secure the edges and place it all on a baking sheet. Place it in the oven and bake at 160 degrees for 1 hour. When the dish is ready, let it cool for 10-15 minutes, then place it in a deep bowl along with the resulting juice and serve.

Do you like pork dishes? Then be sure to try the recipes and.

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 for baking in the oven, you should pay attention to pork neck(neck). 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: fresh meat will have it white and with not so much big amount veins Yellow 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 in one piece, 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 and then fry it on 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 average level temperature, place the oven rack on the top level 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 fairly in large pieces– 5–6 cm thick. It is better to place the pieces on wooden skewers; between them you can place chopped bell pepper, tomato or onion: 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

Classic combination pork meat with 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 - the simplest one will do better. basic recipe or a recipe with onions. 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. Let's take whole piece necks, marinate 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 festive 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, then dry 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

It's hearty and healthy dish It’s convenient because you can use any vegetables you have on hand. Cut the pork neck into steaks, you can marinate it if desired, or you can just grate it 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.