How to bake a pork neck in the oven in foil. Bake pork neck in the oven: delicious recipes and cooking secrets

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Hello, dear readers! Today, at home Sunday lunch, pork neck baked in the oven in foil was served on the table. The times have come when I don’t cook on my own as often as I would like, and then I tell and show on the blog what I cooked there. Once a week to be exact. But every meeting with you is like a balm for the soul. I hope this feeling is mutual and you like it and can afford it, my delicious simple recipes dishes that are prepared for a family meal in the Russian outback. So at noon, full staff

, our whole family gathered at one table to...

Elite pork neck lunch - a provincial recipe

Not too bad for a modest weekday meal! Isn't that right, friends? Of all the pork neck dishes, this one appeals to me the most. In my opinion, it can be served in the most central restaurants of the capital of our Motherland. Let's take a closer look at the recipe in the photo. What's so unusual about it?

As you can see, the pork neck is baked as a whole piece in foil. This approach allows the meat to retain the juiciness and flavor given to it by nature. A special marinade with honey and mustard adds the missing harmonious spicy notes to the taste of pork. This makes the aftertaste especially pleasant. And another one distinctive feature my recipe. The pig's neck is languishing in the oven at relatively low temperatures. high temperature

, but for quite a long time. This makes the meat very tender, and chewing it is simply a pleasure. I want this gastronomic bliss to never end.

• Friends, are you ready to join me on a journey into the world of culinary masterpieces? Then repeat after me step by step.
• Pork neck - piece 700-800 grams;
• 2 tbsp. l. honey;
• 3 tbsp. l. mustard;
• greenery;
• paprika;

a pinch of salt.

Marinating meat

In foil - in the oven and on the table All that remains is to wrap the pork neck tightly and place it in the oven desired temperature

and wait for the pulp to bake. Coming from a not so poor personal experience

How to bake deliciously? No problem for me. Cover with marinade and push into oven. In the foil sleeve, it's a simple dilemma. Suddenly you get a chance to show off in front of the guests. No one will come? It doesn’t matter, we’ll deal with the delicious pork alone. Let's quietly lock ourselves in a cozy apartment. Our necks will get plenty of portions - double!

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 ground black 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;
• black ground 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.

How to bake pork neck

What you need to cook pork neck

The main ingredient of this dish is the pork neck itself, weighing 1–1.5 kg, while the marinade for it can be different, as well as the baking methods.

First marinating method:

• 2-3 cloves of garlic, pressed
• 1 tsp each spices rosemary, thyme, black pepper
• 1 tbsp. l. olive oil
• 1 tbsp. spoon of salt

Second marinating method:

• 1 tbsp. l. salt
• 2 tbsp. l liquid honey
• 1 tsp each marjoram and oregano spices

Third marinating method:

• 1 tbsp. l. salt
• 30 g lemon juice
• pepper to taste
• 30 g olive oil

All ingredients of the selected marinade are mixed with each other, they are evenly rubbed onto the prepared, washed and dried meat, after which it must be kept in the refrigerator for several hours

Neck: delicious recipes preparations

• More details

How to bake a neck in foil

Before baking the neck, it must be washed and marinated. You can bake meat directly after processing with spices, but it will not be as aromatic. If you don’t have enough time for marinating, stuffing the neck with garlic will help add more piquancy to the taste. To do this, punctures with a knife about 2–3 cm deep are made in the meat over the entire area, and a thin slice of garlic is placed in each of them. Then you should preheat the oven to 180°C and place a piece of neck in it, hermetically wrapped in foil. The cooking time for meat is selected depending on its weight: an hour is enough for 1 kg, then for every 100 g, approximately 5 minutes of keeping the piece in the oven are added. A quarter of an hour before turning off the oven, the top layer of foil must be opened so that a golden crust forms on the meat.

Checking the readiness of the neck is simple: when you pierce a piece of meat, clear or slightly yellowish, but not bloody, juice should be released

How to bake a neck in a sleeve

Baked pork neck in a sleeve turns out to be especially juicy; to prepare it, just place the meat in a special culinary sleeve. To do this, you need to marinate the meat, put it in a sleeve, secure its edges and place it in a cold oven. Cook the meat at a temperature of 180°C for an hour. When baked this way, the meat turns out tasty, tender and juicy, but without a crust. If you want to get the latter, then the sleeve will need to be opened at the top a quarter of an hour before turning off the oven.

Pork neck is one of the most best parts carcass, so you can cook a lot of delicious dishes from it! Find out the best recipes.

Peculiarities

Pork neck is the part located between the head and body of the carcass, that is, along the sides behind the cheeks. The meat in this area is very tender and not the fattest. Fat, of course, is present, but there is not much of it, and it is evenly distributed throughout the pulp, and this is precisely the main advantage. Pork neck is often used for shish kebab, and it is also baked, fried in a pan or grilled. There are tons of delicious food options!

How to choose?

To cook a tasty pork neck, you must first choose it correctly. When purchasing, pay attention to the following points:

• Flesh color. It should be light pink with white streaks. If the meat is unnaturally pink bright color It is probably of poor quality and contains dyes. If the shade is pale or yellowish, then the pork is probably stale.
• Fat should be present, but there should not be a lot of it in the neck. In this case, we can talk about the so-called “marbling”, this term means that the fat is evenly mixed with the pulp, which is why the meat resembles marble. In addition, it should be milky or white, but not gray or yellow.
• The smell should be quite pleasant, characteristic of meat. If you feel sourness or putrefaction, then refuse to purchase.
• It is also important where exactly you purchase the pork neck. This should only be done from trusted suppliers or manufacturers. Avoid spontaneous markets and stalls; sales through them are probably carried out illegally and without the appropriate documents. It is better to go to a large hypermarket, specialty store or large official market.

What to cook from pork neck?

How to cook pork neck deliciously? Below are some interesting options.

Option #1

Pork baked with cheese and tomatoes will be incredibly appetizing. To prepare such a delicious dish you will need:

• approximately 1.5 kilograms of pork neck;
• two tomatoes;
• three cloves of garlic;
• a tablespoon of mustard;
• a tablespoon of lemon juice;
• five tablespoons of vegetable oil;
• a pinch of ground pepper (you can use a mixture of different peppers);
• three tablespoons of soy sauce;
• 100 grams of hard cheese;
• a teaspoon of ground ginger root (or a piece of fresh).

Preparation:

1. First you need to make the marinade. To do this, mix vegetable oil with soy sauce, mustard, lemon juice and ground ginger (fresh must first be grated). Chop the garlic and also add to the mixture.
2. Wash a piece of pork neck well, make several rather deep transverse cuts in it. Place the pulp in the marinade and refrigerate overnight or at least for a few hours.
3. Next, cut the tomatoes into rings and the cheese into slices. Place a piece of cheese and tomato into each cut made in the pork neck.
4. Wrap the meat in foil and bake in the oven for about an hour at 190-200 degrees.
5. Ready! The dish is best served with potatoes.

Option No. 2

Pork neck can be easily and quickly baked in foil. To do this, prepare:

• kilogram of pork neck;
• five to seven cloves of garlic (to taste, more or less);
• approximately 1.5 teaspoons of salt;
• half a teaspoon of ground red or black pepper.

Description of the cooking process:

1. First you need to wash and dry the meat well.
2. Peel the garlic and chop it in any way, for example, pass it through a garlic press, grate it or finely chop it with a knife.
3. Mix chopped garlic with salt and pepper. Rub a piece of pork neck thoroughly with this mixture, trying to press the ingredients into the pulp. Let the meat marinate a little in the refrigerator (one to two hours is enough).
4. Wrap the piece in foil so that it is completely covered. If it is large, then use several layers, since the fat should not leak under any circumstances during the cooking process, otherwise the meat will turn out dry.
5. The oven should be preheated to approximately 200-220 degrees. Bake the pork neck for approximately 60-70 minutes.

Option #3

If you want to cook pork neck in an unusual and tasty way, then choose the option with sweet and sour sauce and vegetables. The following ingredients will be required:

• 500 grams of pork neck;
• one head of onion;
• two sweet bell peppers;
• approximately 50 grams of pineapple (canned can be used);
• 100 grams of porcini mushrooms or champignons;
• half a glass of sugar;
• three to four tablespoons of starch;
• 50-70 ml soy sauce;
• 150 grams of ketchup or 70 grams of tomato paste;
• three tablespoons of rice vinegar;
• a quarter cup of vegetable oil.

Preparation:

1. First of all, you need to make the sauce. Place in a bowl soy sauce, vinegar, ketchup ( tomato paste must first be mixed with water until smooth) and sugar. Mix everything and beat vigorously with a fork.
2. Bell peppers need to be peeled from seeds and stalks and cut into strips. Peel the onion, cut into thin half rings or rings. Wash the mushrooms and cut into cubes, like the pineapple.
3. Pork neck should be washed and cut into cubes average size. Heat the oil in a fairly deep frying pan. Coat the pork in starch and fry for about five minutes. Then add vegetables with pineapples and mushrooms to it and fry everything together until cooked.
4. Pour the sauce into the frying pan, cover it with a lid and let the dish simmer for about five more minutes so that all the ingredients are soaked.
5. Done, ready to serve!

Option No. 4

This recipe is very exotic, but the dish will turn out tasty and piquant. To prepare you need:

• kilogram of pork neck;
• two oranges;
• four cloves of garlic;
• a glass of orange juice;
• a quarter glass of water;
• 1.5 tablespoons of salt (it is best to use sea salt);
• sprig of rosemary;
• several sprigs of thyme;
• a teaspoon of dried oregano;
• ground pepper to taste.

Preparation:

1. Wash the pork. Next, prepare a kind of marinade. To do this, grate the zest of one orange, finely chop the rosemary and thyme. Peel and chop the garlic. Mix the zest with herbs, dried oregano, pepper, salt and garlic. Rub the pork neck with this mixture and let it marinate for about 10-12 hours.
2. Heat the oil in a frying pan and fry the whole piece of pork. So he will have golden brown crust, and all the juice will remain inside and will not be released during further preparation.
3. Cover a baking tray with foil, place the pork neck in it, cover it with sliced ​​oranges, and also pour orange juice mixed with water. Cover the top of the container tightly with foil.
4. Place the pork in an oven preheated to 180 degrees for about 50-60 minutes. At the end, the foil can be removed from the baking sheet to brown the meat.

Be sure to try preparing different delicious dishes from pork neck, because they are very appetizing, and will also please your household and surprise your guests.

Oct 17, 2016 Olga

Pork neck goes well with a gala table as a main course. It can be baked in advance and served cold. The meat is also prepared for every day, the main thing is that it always turns out appetizing, tender and fragrant.

You will need

• baking sheet or deep cast iron frying pan;
• vegetable oil;
• pork neck – 1-1.5 kg;
• garlic – 3 cloves;
• cardamom – 5 gr.;
• black pepper – 5 gr.;
• salt – 5 g;
• carrots – 1 pc.;
• greens – 1 bunch;
• paprika – 5 gr.;
• dry red wine – 250 ml;
• foil – 1 roll;
• matches – 1 pc.;
• grater;
• towel;
• cutting board;
• bowl;
• pot.

Instructions

1. Select a piece of meat to cook. Rinse thoroughly under the tap. Dry with a towel and place on a cutting board. At this time, pour water into the pan and place on a leisurely fire. Once the liquid boils, add spices (cardamom, salt and black pepper) to it. Stir thoroughly and remove from heat. Let it cool to room temperature.

2. Take red wine; if you wish, you can replace it with white or semi-sweet wine. Pour the alcohol into a saucepan with the spices and water and place. Now put the meat there and put it in a dry place cool place for a day.

3. Peel the carrots and peel the garlic. Grate the slices and cut the root vegetable into small slices. Preferably in the shape of a parallelepiped. Remove the meat, wipe it and make cuts. Carefully push the carrots into the entire cut and rub the top of the piece with grated garlic and paprika. Leave for five to 10 minutes.

4. Pour a little oil onto a baking sheet or frying pan. The neck is not a dry meat, it has streaks of fat and therefore, even with a minimum of oil, it will still turn out juicy. Place the meat on the bottom of the dish, cover with foil and place in an oven preheated to 200 degrees for 45 minutes. Take out a piece, pour in the remaining marinade liquid and remove the foil. Reduce temperature to 160 degrees and leave for 30-40 minutes.

5. Place the finished neck on a plate and decorate as desired. It can be served either cold or hot. Use as a garnish vegetable stew, fresh vegetables, greens, mashed potatoes.

A well-cooked neck in foil will not leave anyone indifferent, because it is a delicious meat that can be served with a side dish, eaten as a snack with plain bread, and even as an independent dish. If you are cooking for guests, then you can amaze them with the two recipes below for baked neck in foil.

You will need

• 1st method:
• pork neck (preferably a huge piece);
• 2 onions;
• one head of garlic;
• a bunch of dill;
• one lemon;
• 1 teaspoon ground pepper;
• vegetable oil;
• a lot of foil.
• 2nd method:
• two pieces of pork neck, 250-300 g each;
• 2-4 thin slices of ham;
• two to four slices of cheese (plates);
• 4-6 tablespoons of sour cream or mayonnaise;
• garlic (3-4 cloves);
• salt and pepper to taste.

Instructions

1. Before baking in the oven, the neck must be marinated. Wash the meat and then dry it with paper napkins or towels. After the neck has become dry, rub it with salt, pour in lemon juice and marinate, placing the meat in a container (large enough for your piece) for about one hour.

2. While the meat is marinating, prepare the filling for stuffing it. Finely chop the onion, garlic and dill, add pepper and salt and mix everything thoroughly. Make large vertical holes in the meat using a knife. After this, deepen them with your finger and stuff them with the mixture (filling) that you made when the meat was marinated.

3. Choose a baking dish suitable for your cut of meat. Place foil in it, pour oil on it, and then put the neck in the foil, which you also pour a little vegetable oil. If desired, add some spice (say a sprig of rosemary), and then wrap the meat in a second layer of foil.

4. Preheat the oven to 180 degrees in advance. Place the pan with the meat in it and bake it for about 3 hours. After this time, remove the top layer of foil and cook the neck for another 30 minutes until it becomes golden brown. When the meat is completely cooked, cut it into pieces and serve.

5. 2nd recipe for roasting a neck using sour cream, cheese and ham. Wash the meat and then dry it. Peel the garlic, chop it using a garlic press and mix with sour cream, salt and pepper.

6. Make large cuts in both pieces of meat with a knife (in the form of pockets). Brush the prepared mixture of sour cream, garlic, pepper and salt onto the meat on all sides and leave to marinate in the refrigerator (6-12 hours).

7. After the marinating time has ended, remove the neck from the refrigerator and insert slices of cheese and ham into the cuts. Next, wrap the neck pieces in foil and make several holes in the top. Place the meat in an oven preheated to 200 degrees and bake for about an hour. When the meat is ready, remove it from the oven and let it cool in foil. Then you can serve the neck with a side dish or vegetables.

Video on the topic

Helpful advice
Prepare large piece The necks are quite long, so either calculate the cooking time before serving, or cut the meat and bake in separate small pieces.

Pork neck is excellent when cooked in a huge piece on the grill, but it can also be perfectly fried at home in the oven. Moreover, for similar meat, both a sleeve and foil are suitable, and you can also do without them completely. Because how to cook pork neck?

To bring this recipe to life in a culinary sleeve, you will need the following ingredients - 0.7-1 kg of pork neck, 5-6 cloves of garlic, 4-5 tbsp. spicy mustard (also allowed with grains), coarsely ground salt, a mixture of seasonings for pork. Of course, it is best to buy pork chilled and not frozen. Such a product will be softer and more tender, and will be able to protect you from careless sellers who freeze or freeze the neck several times. It turns out that first, rinse the meat thoroughly, and cut the garlic into slices, which will be convenient for chopping a piece of pork neck in the future. After this, rub it thoroughly with salt, mustard and spices (don’t forget black and scarlet pepper, and the rest is to taste). Basically, the meat is ready for baking, but it can be made even more appetizing if you leave it in this form to marinate overnight. After this, put the meat in the sleeve, try to release as much air as possible from it and wrap it at both ends. Cook the meat in several stages. First, at a temperature of 220 degrees for 20-25 minutes, then another 30 minutes at 180 degrees. Moreover, in order for the pork neck to get a wonderful blush, 10 minutes before the end of cooking, cut the sleeve at the top to form a delicious fried crust. But don’t rush to take the meat out immediately after turning off the oven; it’s better to leave it in the oven for another 15-20 minutes. For baking in foil, take the same number pork meat, 4-5 cloves of garlic, salt and ground black pepper. Pass the garlic through a crush, mix it with pepper and salt, then rub the resulting mixture onto a piece of neck. In this recipe, the meat will need to marinate every 3-4 hours in the refrigerator, because the garlic is quite sharp and will penetrate the piece perfectly. But don’t forget to cover with cling film or place in a container. Wrap the pork tightly in foil so that there are no holes through which expensive juices can leak. Then place in the oven for an hour at a temperature of 210 degrees. After this time, cut the foil, open its edges, reduce the oven power to 160 degrees and bake the pork for another 30 minutes. Do not try to keep it longer, because otherwise the pork will become dry and not juicy. If you want to cook the neck right away with a side dish, take the following primitive products - 0.6-0.7 kg of meat, 1 kg of potatoes (young vegetables are best) , 100-150 g butter, a bunch of dill, 3-4 cloves of garlic, salt and pepper. First, finely chop the greens and pass the garlic through a press. Mix both ingredients with butter. Rinse the neck thoroughly and use a knife to make small pockets in it, into which place the spicy oil. Salt and pepper the top of the pork. Peel the potatoes and cut them in half. Place a piece of neck on a baking sheet surrounded by vegetables. First, bake in the oven for an hour at a temperature of 150-160 degrees, then let the pork cool in the oven for about 30 minutes.

Video on the topic

Note!
Meat should be cooked at the rate of 45 minutes per 1 kg.

Helpful advice
You can make a sauce from the remaining marinade. To do this, collect the liquid from the bottom of the dish in which the meat was prepared. Pour it into the frying pan and heat it over low heat, add butter, a little flour. Add some salt. After this, remove from the heat and pour into the gravy boat.