How to bake a neck in foil. Whole piece of pork neck in the oven: the best cooking recipes

home It would seem that what could be difficult about cooking a piece of juicy meat pulp in a home oven for dinner, adding salt and seasoning it with your favorite spices? For example, if you incorrectly marinate your favorite pork neck

or loin, then the oven-baked flesh will turn out to be too tough or even turn into a tasteless snack. We offer several practical advice

• , how to preserve the juiciness of meat by preparing it truly tasty, and we also recommend two universal recipes for meat delicacies.
• The neck part of a pig carcass is an ideal raw material for barbecue and oven cooking. The neck meat is very tender, and it is also rich in fatty layers, which makes it very juicy when baked or fried over a fire.

When going to the market or market for a portion of fresh meat, you need to pay attention to the color of the neck meat. If it is too dark, the animal was already old. Such meat will turn out to be tough no matter how you cook it. A shade that is too light is evidence that the pig was fed hormones to stimulate growth.

• An indicator of the freshness of the collar is the color of the fat and its density. If the fat is white and not too stringy, it means the meat is fresh and you can take it.

• Don't forget to smell the neck. A fresh neck exudes a sweetish, not pronounced aroma.

The fat content of the neck region varies. It depends on the age of the animal, the method of fattening and the breed. You should choose a piece based on your own preferences: if you want a more filling appetizer, take the part of the neck with thick veins.

Delicious pork neck cooked in white wine in the oven

• Ingredients + -
• - a little more than 1 kg + -
• - 4 large cloves White dry wine + -
• — 200 ml + -
• Oregano seeds - 1/4 tsp. + -
• Turmeric - 1/2 tsp. + -
• - 1 tsp. Crushed coriander seeds + -
• - 1/4 tsp. + -
• — 2-3 pcs. + -

- 1 tbsp.

Baking pork neck in the oven at home with spices

This method of baking meat in the oven can be considered basic. The main thing is to understand the principle and follow sequential steps such as stuffing, marinating in spices, baking in foil or paper, cooling, slicing.

• Trim off excess fat if necessary, wash the fillets and remove excess moisture with kitchen paper towels.
• Remove the peel from the garlic and cut the cloves into slices.
• Using a knife with a narrow blade, we make deep punctures on all sides of the meat piece and push pieces of aromatic garlic into them.
• Now the pork neck needs to be generously salted on all sides.
• Season the fillet with oregano, rub with coriander and black pepper, and season with turmeric.
• Place laurel leaves in a glass bowl with high sides and dip the meat into it.
• Cover the container with film (you can also cover it with a lid) and leave the pig fillet to marinate for at least 4 hours, or even better, overnight. Only from time to time the neck needs to be turned over so that it is soaked with wine on all sides equally.
• When the fillet is saturated with the aromas of herbs and the wine has softened it sufficiently, you can put the meat in the oven. Line the pan with parchment and soak it in olive oil.
• Place the prepared piece pork neck, on top we make a heat protection from the same paper, foil and send it to the oven.

At 200 o C, the roasting time for the neck is about 1 hour, depending on the characteristics of the oven and the thickness of the piece of pork.

• We take the meat out of the oven and pierce it with a knife anywhere. If a pinkish liquid comes out of the cut, you need to finish baking the meat for at least a quarter of an hour, removing the parchment covering.

You should start cutting the pork neck cooked in the oven with aromatic herbs only after it has cooled to room temperature.

The meat will then yield much more easily, and the slices will turn out perfectly smooth and neat. Garnish – any stewed vegetables or a salad of summer vegetables.

Spicy pork neck baked in the oven in foil

Surprise your guests with a hearty appetizer made from the neck of a pig yourself. The peculiarity of this recipe is in the meat marinade. In addition to a large amount of chopped onion, it is recommended to add puree from half a fresh kiwi.

Acid exotic fruit will soften the meat fibers, and its pulp will saturate them with a delicate aroma. Furor at the table will be guaranteed!

Delicious pork neck cooked in white wine in the oven

• Pork neck (not too fatty) – about 2 kg;
• Large white onion – 1 pc.;
• Kiwi – ½ fruit;
• Pepper – 1/3 tsp;
• Shish kebab seasoning – about 1 tsp;
• French (Provencal) herbs - ¼ tsp;
• Fresh garlic – 3-4 small cloves;
• Salt - about 1 tsp.

Tender pork neck, roasted in the oven in an original marinade

Pierce a washed and dried piece of meat tenderloin with fatty layers with a sharp knife on all sides as deeply as possible.

Making the marinade

• Pour diced fresh onion into a bowl with sides, add puree from half an exotic kiwi, season everything with spices and add some salt.
• In the almost finished marinade, add finely grated garlic or put it through a hand press and knead everything thoroughly until the onion slices release juice.

Let's get back to the meat

• First of all, the meat, riddled with holes, needs to be thickly seasoned with barbecue spices, rubbing them in. To ensure that the neck is well saturated with spicy aromas, spices can also be poured into the holes.
• Next, salt it according to the same principle and place it on a sheet covered with foil.
• Now we prepare the marinade: we thickly cover the top of the tenderloin with it, then turn it over and do the same.
• Cover the meat with film and leave to marinate for a couple of hours.
• Next, wrap it in foil and place it in a preheated oven.

Cooking time at 180 degrees is 1.5-2 hours, depending on the thickness of the meat cut and the characteristics of the stove. As a result, a well-marinated pork neck in a fragrant sauce, baked in the oven in foil, turns out incredibly juicy.

It is pink when cut, and if you unwrap the foil 15 minutes before the end of the process, the top will be deliciously crispy.

This treat can be served warm instead of cutlets with a side dish of potatoes, or as a cold appetizer with assorted vegetables and thin bread slices.

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.

The neck is considered one of the most tender parts of the pork carcass. The percentage of fat and meat in it is so balanced that it is almost impossible to dry out the neck. In addition, the presence of fat makes it not only juicy, but also soft.

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.

Delicious pork neck cooked in white wine in the oven

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

Delicious pork neck cooked in white wine in the oven

• 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 oil into it and add a large number 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.

In the oven. This cut of pork is soft and very juicy. There is no need to marinate it for a long time. The dish will turn out tasty and satisfying. We offer several cooking recipes.

neck with potatoes and garlic

To cook meat according to this recipe, you will need:

• potatoes - 700-800 grams;
• a couple of spoons of adjika;
• sunflower oil;
• garlic, pepper and salt.

Cooking technology

Before baking, you need to prepare the meat. Rinse and dry it. Then make several punctures with a sharp knife and place peeled and chopped garlic into each of them. After this, salt the piece, sprinkle with pepper and spread with adjika and sunflower oil. Let it marinate. The neck is soft meat, so an hour will be enough. Prepare a baking sheet. Grease it with oil and add meat. To bake a pork neck, it is recommended to set the oven temperature to about 180 degrees and set the timer for 1.5-2 hours. After half the time has passed, you need to put the potatoes on the baking sheet. It should be washed and cut into pieces in advance. large pieces. Season it with salt, brush with oil and place the meat around it. Place the baked neck on a plate along with the potatoes. Sprinkle with herbs.

Recipe: Pork neck baked in foil

A simple baking recipe will require the following ingredients:

• a piece of pork neck weighing about 800 grams;
• head of garlic;
• ground pepper and salt

Cooking technology

How to bake pork neck in the oven? This is the simplest recipe that will require minimum quantity effort, but everyone will be satisfied with the result. Pass the garlic through a press. Rinse and dry the meat. Rub the piece well with salt, pepper and garlic. You can make several punctures and put a salt-garlic mixture in them. Cover the meat with film and leave to marinate for an hour or two. Tear off a large piece of foil and wrap the pork in it, making sure there are no holes where the juices can escape. need at a temperature of 210 degrees for an hour. After the time is up, unwrap the foil and put the neck in the oven for another half hour. The meat will brown and acquire a beautiful crust. Check the readiness of the pork - pierce the piece with a knife. The juice should be light. You can serve the neck with vegetables or potatoes.

Recipe: pork neck in a sleeve

You will need:

• a piece of pork neck weighing about 700 grams;
• garlic - a few cloves;
• two spoons of mustard;
• salt and seasonings for meat.

Cooking technology

Rinse the meat and dry it a little. Cut the garlic into thin slices and stuff the piece with them. Dissolve salt in boiled water. Fill the syringe with liquid and inject the brine into different parts of the piece. This will salt it evenly. Rub the neck with spices, pepper and mustard. Marinate the meat for several hours. To make it especially flavorful, you can leave the pork overnight. Then lay the piece in. Secure the edges. Place the meat in the oven at 220 degrees for half an hour. Then reduce the heat to 180 and hold the neck for another 30 minutes. To form a beautiful crust, you need to tear the sleeve and bake the pork for another 10-15 minutes. After this, you can serve the dish.

Pork neck is often used to prepare various meat dishes; each housewife has her own recipe. Pork neck is particularly soft and tender. Pork neck does not contain various veins and muscles. This is why many people try to choose this part of the pork. The length of the pork neck reaches thirty centimeters and is shaped like a loaf of boiled sausage.

Dishes made from pork neck are very tasty. Let's look at some pork neck recipes.

Recipe No. 1 - whole pork neck baked in the oven with cheese and tomatoes

This recipe includes cheese and bell peppers, which go great with... pork neck.

Ingredients

Ingredients that we will need for this recipe:

1. pork neck - 1 kilogram;
2. garlic in the amount of 1 head;
3. salt in the amount of one teaspoon;
4. black pepper in the amount of 1 teaspoon;
5. dry mustard in the amount of one teaspoon;
6. five tomatoes;
7. two bell peppers;

Cooking recipe step by step

Step No. 1. Let's start with the pork neck. It should be cut. However, it does not need to be cut to the end.

Step No. 2. The garlic should be finely chopped, transferred to a separate bowl and mixed with all the spices.

Step No. 3. The cheese needs to be cut into thin slices.

Step #4. bell pepper should be cut into thin small pieces. We will put it between pieces of meat.

Step No. 5. Cut the tomatoes into thin slices.

Step No. 6. Let's move on to processing the meat. Each cut piece must be treated with a mixture of garlic and spices. Make it your own.

Step No. 8. Place the meat and vegetables on foil and pack everything well so that air does not pass through, as required by the recipe. This is a very important step.

Step No. 9. We send our meat with vegetables, packed in foil, into an oven preheated to 200 degrees. It should be baked for about an hour. If after an hour the meat is without a crust, then you need to leave it in the oven for some more time until it forms.

Recipe No. 2 - whole piece of pork neck baked in the oven

Classic recipe Pork neck baked in the oven is simple and will not leave anyone indifferent.

Ingredients

To prepare this dish we will need:

1. pork neck in the amount of one kilogram;
2. two heads of garlic;
3. salt and ground black pepper - to taste.

Recipe step by step

Step No. 1. The garlic needs to be peeled. Then we move on to chopping the garlic. Large cloves should be cut in half. Small cloves can be left whole.

Step No. 2. Stuff the pork neck with garlic. To do this, use a knife to make holes in the neck and place cloves of garlic there. They should be inserted deeply so that they do not fall out during the cooking process. We make garlic cuts like this on one side and on the other. Place the garlic evenly over the entire area of ​​the neck.

Step No. 3. Rub the meat with salt and pepper. We also do this on both sides. Rub everything thoroughly with your hands.

Step No. 4. The meat should be placed in the oven, preheated to 180 degrees. Total time roasting a pork neck is one hour.

Step No. 5. Forty-five minutes after cooking, take out the meat and grease it with rendered fat. This can be done using a silicone spatula.

Step No. 6. After this, increase the temperature to 220 degrees and bake the meat for another twenty minutes, as required by the recipe.

Step No. 7. After twenty minutes, the meat can be checked for readiness using a knife. If there is no redness inside, then the meat is ready. Bon appetit!

Recipe No. 3 - baked pork neck with chicken breast and cranberry sauce

Let's now consider a more complex dish that uses chicken breast and pork neck. The recipe calls for cranberry sauce.

Ingredients

In order to prepare this dish we need the following ingredients.

First, we need to take:

1. pork neck in the amount of 1 kilogram;
2. 1 medium-sized chicken breast;
3. black pepper and salt to taste;
4. dry herbs for pork in the amount of one tablespoon;
5. olive oil in the amount of one tablespoon;
6. dry or fresh cranberries - one handful;
7. garlic in the amount of one head.

Secondly, in order to prepare cranberry sauce you will need the following ingredients:

1. cranberries in the amount of 250 grams;
2. water in the amount of 125 grams;
3. freshly squeezed juice from one orange;
4. sugar to taste (it is best to take two tablespoons).

Recipe

Step No. 1. First, prepare the pork neck by rinsing it under running water. Next, you need to cut it into pieces with a knife, without cutting them to the very end. The pieces should be approximately two centimeters wide.

Step No. 2. The meat that we cut is tediously greased well on all sides. olive oil. Next, the meat should be salted and peppered. Spread the spices well over the piece of meat, rubbing them into it.

Step No. 3. After these steps, the meat should be left for half an hour, if you don’t have time, or better yet, for an hour or even overnight, so that it marinates.

Step No. 4. Let's process the chicken breast. First, you need to divide it into two parts: small and large fillets. The central vein of the first should be removed, and the second should be cut into several pieces lengthwise.

Step #5. Pieces chicken fillet You need to lightly beat it with a hammer, add salt and pepper. Next we must arrange these pieces between the pieces of pork. Also place cranberries between the cuts, as required by the recipe.

Step No. 6. The pork neck, which we stuffed with chicken breast chops and cranberries, needs to be secured with thread or kitchen twine so that the meat and its contents do not fall apart during baking. If you use thread instead of twine, roll it in several layers.

Step No. 7. After that. Once you have tied the meat, stuff it with garlic in those places where there are cuts. Additionally, the meat can be salted and peppered.

Step No. 8. Heat a frying pan over a fire and add vegetable oil. Fry the meat evenly on all sides.

Step No. 9. Wrap the fried meat tightly in foil. It is better to use several layers of foil.

Step No. 10. Pour a little water into the baking dish so that the meat does not dry out during cooking. You need to bake the meat in the oven for about two hours at a temperature of 180 or 200 degrees. At the very end of baking, you need to open the foil and bake the meat until browned.

Making cranberry sauce

Let's look at the recipe for making the sauce. To make cranberry sauce for meat, you need to mix water, sugar, orange juice and cranberries. Next, you need to put the resulting mixture on the fire and cook for about ten minutes until the sauce begins to thicken. The sauce should be sweet and sour. But you can make it sweeter or sour depending on your tastes and preferences.

In fact, you can prepare a large number of delicious and healthy dishes from pork neck. This part of pork is one of the most delicious. We have shared with you just a few recipes. In fact, there are a huge number of them. Be sure to try cooking pork neck with chicken breast and cranberries. You will definitely like it. This dish will not go unnoticed at any festive table and will become the main delicacy.

Tip No. 1. Before cooking, it is better to marinate the pork neck and leave it overnight. This way it will be even juicier and tastier.