Marinade for pork neck in the oven. How to cook "oven neck in foil"

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Prepare the marinade for pork: to do this, place bay leaves, peeled garlic cloves, black peppercorns and salt in a mortar. Grind them into a coarse powder (but not very fine; we don’t need very fine “dust”). Bay leaf does not lend itself very well to abrasion, because... it's flat, so I suggest using coarse sea salt and peppercorns as an abrasive. Don't be surprised: bay leaf acts as the main spice here. Only here we use it not in its usual form, but in the form of ground seasoning, which will be used to rub a piece of meat. Now this is no longer news, but for some reason we use bay leaves only in their entirety and for one purpose. In vain)). If you don’t have a mortar, you can do without it: the bay leaf can be broken with your hands or chopped with a knife. But try to make it as small as possible. “Sticks” from the bay leaf - thick veins - can be removed, but it’s okay if they remain: when baked, they will become brittle and brittle. Add olive oil

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Take the pork neck. Remember that pork neck is very fatty and small, weighing up to 2, maximum 2.5 kilograms. If you are offered a neck weighing 3-4 kilograms, do not believe it, this is a neck with a significant part of the back, which is significantly cheaper and of slightly different quality. There is no need to trim the fat, because... It is the fat that melts during baking and makes the meat even juicier. Rub the resulting marinade well onto the pork. Ideally, the meat should marinate for a day (in a cool place or in the refrigerator), you can leave it overnight, but if you don’t have time for this, you can start baking after 30 minutes. If marinating for a long time, cover with cling film.

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Bake the meat in the oven at 100°C for 4 hours for a two kilogram piece +1 hour for each additional kilogram of weight. And again, don't be surprised! If you have a piece of 2.5 kg, then it should spend 4.5 hours in the oven at 100°C. In this case, nothing will happen for the first two hours: i.e. You won't smell it fried meat, the meat will look completely raw in the oven. But at this time the meat is already being cooked. Moreover, it is prepared in a special way, all the juices are “sealed” inside, because... long cold baking gives the same effect as instant frying over high heat. The meat remains pink inside: the temperature in a piece of meat will not exceed 80°C, i.e. no protein changes will occur. Only after 2-2.5 hours there will be a slight smell and, perhaps, a little juice will be released. This is also unusual, but during the entire cooking time no more than two or three tablespoons of juice will flow out of the meat, all the juices will remain inside, and you will feel it! After 4 hours, the meat also seems raw, but you can see that the fat has become transparent. Everything goes according to plan - let it take the allotted time! In the recipe for lamb, I somehow laid out the whole process “in dynamics” throughout the entire baking process.

Pork is the most popular type of meat due to its softness and fat content. And if you are one of her many fans, look for original, but at the same time delicious recipes preparations, take the advice and prepare a whole piece of pork neck baked in the oven.

This dish causes a storm positive emotions and goes great with any side dish. Try cooking your own pork neck in the oven using our recipes, and you won’t regret it!

Ingredients:

• Pork neck – 1.2 kg;
• Mustard – 2 tbsp. l.;
• Mayonnaise – 3 tbsp. l.;
• Garlic – 4 cloves.

Cooking method:

Wash the neck, take a paper towel and dry it, then put it in a bowl. We make cuts in the meat with a knife. In a separate bowl, mix chopped garlic, mustard and mayonnaise. Add salt to taste. We spread the resulting marinade onto the meat, while trying to make sure that it gets into the cuts. Now we leave it to marinate for at least several hours, preferably overnight, of course.

The neck should be baked in a tightly tied sleeve in the oven for 70 minutes at 200 degrees. After the specified time has passed, you need to remove the meat, cut the sleeve and remove it completely - when baking, a sufficient amount of juice will be released from the meat, which will make an excellent sauce. We put the neck back into the oven, but only for 20 minutes so that the top appears golden crust. During this time, you need to water it with juice a couple of times. After the neck is cooked, we cut into pieces. The end result should be beautiful meat. Pink colour and with a delicate taste.

The side dish can be anything you like - stewed or fresh vegetables, pasta, potatoes and so on.

Pork neck baked with potatoes in foil

Ingredients:

• Garlic – 5 cloves;
• Pork neck – 700 g;
• Dill - a bunch;
• Butter – 200 g;
• New potatoes – 1 kg;
• Black pepper and salt - to taste.

Recipe:

Let's prepare the spiced oil first.– finely chop the dill, pass the garlic through a press and mix them with softened butter. Wash the neck, make longitudinal cuts in it at a distance of 1 cm from each other and a depth of 4 cm. In each pocket formed, you need to put a little salt and straight butter, and when finished, pepper on top.

Then remove the skin from the potatoes, cut each tuber in half. Place the meat in foil for baking, and place the potatoes in a circle, now secure the edges of the foil and place it all on a baking sheet. The dish is baked in the oven for 1 hour at a temperature of 160 degrees. After this time, remove the meat and wait 15 minutes, place in a deep dish along with the juice that formed during baking, and serve.

Baked pork neck with honey and prunes

Ingredients:

• Garlic – 4 cloves;
• Pig neck – 1.5 kg;
• Honey – 1 tbsp. l.;
• Olive oil – 1 tbsp. l.;
• Mustard – 1 tbsp. l.;
• Lemon juice – 1/3 pcs.;
• Thyme or rosemary – 4 sprigs;
• Fresh greens – 1 tsp;
• Dried apricots – 50 g;
• Prunes – 70 g (pitted);
• Salt and pepper - to taste;
• Walnut – 40 g.

Cooking method:

Wash the neck and cut it across, but not reaching the end by about 2 cm. You should end up with “pages of a book”, and the “binding” will be the base. Stuff the “book” with garlic and salt.

To make the marinade, we mix rosemary, pepper, lemon juice, olive oil, mustard and honey. This mixture and coat the neck. We place prunes into the slits, which must first be mixed with chopped dried apricots and crushed walnuts. Place the meat in a sleeve and leave it like this in a cool place for 2 hours - put it in the refrigerator.

Now place the prepared neck on a baking sheet and bake first at 250 degrees, and after 30 minutes reduce the temperature to 200 degrees. Our “book” will be completely ready in 1.5 hours.

Baked neck in the sleeve

Ingredients:

• Potatoes – 500 g;
• Garlic – 3 cloves;
• Pork – 1.5 kg;
• Greens - a bunch;
• Onion – 1 pc.;
• Pepper and salt - to taste;
• Vegetable oil – 40 g.

Recipe:

How and how long it takes to bake a whole pork sleeve, let’s figure it out. Wash the piece of pork thoroughly, stuff it with crushed garlic and set aside for 1 hour. In a small container, mix vegetable oil with chopped herbs and garlic, passed through a press. Also add salt and divide the mixture into 2 halves - coat the meat on all sides with one, and leave the other.

In a separate bowl, mix the potatoes, cut into random pieces that are not too large, the remaining mixture and the chopped onion. Place a piece of pork in the center in a baking bag and surround it with potatoes. Now let's make a few holes in the upper part of the sleeve, tie its edges and put it in the oven for 90 minutes at a temperature of 190 degrees. Before serving, cut the meat into portions and serve with potatoes.

Baked pork neck is an excellent and tasty meat that is ideal as a main dish. festive table. The pork neck can be baked in the oven in advance and served cold. The main thing is to know how to bake a pork neck in the oven, you can prepare a tasty, tender and aromatic dish.

Cooking recipes pork neck

Pork neck in foil in the oven - recipe with spices

• vegetable oil;
• 1.5 kg pork neck;
• several cloves of garlic;
• cardamom;
• black pepper;
• salt;
• carrot;
• a bunch of fresh herbs;
• paprika;
• a glass of dry red wine.

How to bake a pork neck in the oven - instructions:

1. Before baking the pork neck in the oven, rinse the meat thoroughly in cold running water and dry it with a towel. Now pour water into the pan and put it on the fire. As soon as the water boils, you need to place the spices in it, mix thoroughly and remove from the stove. The liquid needs to cool to room temperature.
2. Take red dry wine(White or semi-sweet can be substituted if desired), pour it into a saucepan with the spices and water and stir thoroughly. Now place the meat in the pan and place it in a dry place. cool place marinate for a day.
3. Now you need to peel the carrots and garlic. The carrots should be grated on a coarse grater or cut into small pieces, and the garlic should be chopped. Take the pork neck and before baking in the oven, wipe it and make small cuts. Carefully place carrots into each cut and grate garlic and paprika on top. Leave the meat for ten minutes.
4. Pour a small amount of oil onto a baking sheet or frying pan. Pork neck does not belong to dry meat, since it has streaks of fat, therefore, even with minimum quantity Butter neck will still turn out very juicy. Now place the pork neck in the bottom of the dish, cover it with foil and place in the preheated oven for forty minutes. Remove the piece of meat, pour the remaining marinade liquid onto the oven tray and remove the foil. Reduce oven temperature and leave for another 40 minutes.
5. The finished pork neck should be placed on a large beautiful dish and decorated as desired. The neck can be served not only hot, but also cold. Can be used as a side dish vegetable stew, greens, fresh vegetables, or mashed potatoes.

Pork neck in foil in the oven - recipe with lemon

Pork neck is prepared according to various recipes. Dishes made from this meat will turn out juicy if you cook the pork neck in a whole piece. At the same time, different shades of taste of the neck are obtained if you use different types marinating pork meat.

To prepare this recipe you will need:

• 2 kilograms of pork neck;
• lemon;
• a bunch of dill;
• 2 onions;
• head of garlic;
• a teaspoon of ground pepper;
• 5 tablespoons of vegetable oil.

1. Before baking, the pork neck needs to be marinated. To do this, you need to wash and dry the meat, rub it with salt. Pour lemon juice over the meat and marinate for 1 hour.
2. Meanwhile, prepare the spicy pork neck filling. To do this, chop the onion, garlic, dill, add salt, pepper, and mix everything thoroughly.
3. Before baking, the neck needs to be stuffed. Use a knife to make vertical holes in the meat, then deepen them and stuff them with a mixture of onions, garlic and herbs. The stuffed pork neck must be wrapped in foil.
4. Place the pork neck in a baking dish and grease it vegetable oil. In addition, you can add a sprig of rosemary to the meat, then wrap it with another sheet of foil.
5. Place the form with the meat in an oven preheated to 180 degrees, then bake for about 3 hours. Remove the top layer of foil, then brown the pork neck for another half hour.

Pork neck in foil in the oven - recipe with garlic

Few people can pass by the most tender baked meat in foil. This tasty meat can be served with a side dish or as an independent dish, or just with bread. If you want to surprise your guests, then our tips on how to bake a neck in foil will come in handy. To cook tender meat, there are many tricks and nuances. Below are two ways to bake a neck in foil. Let's try together.

To prepare this recipe you will need:

• a large piece of pork neck;
• onions – 2 pcs;
• garlic - one head;
• dill - one bunch;
• lemon – 1 piece;
• ground pepper black – 1 tsp;
• vegetable oil;
• baking foil.

1. Before baking the neck in foil, the meat must be marinated. Rinse the meat under running water and dry thoroughly with a paper towel. After this, rub the neck with salt and pour lemon juice. Place the neck in a container to marinate for about one hour.
2. While the neck is soaked in lemon juice and salt before baking in foil, it’s time to prepare the filling. To do this, you need to chop the onion, garlic, mix with dill. Add more pepper and salt and then mix thoroughly.
3. When the neck is marinated, make deep holes in it with a knife and fill them with the mixture that you previously prepared.
4. Place the foil on a baking sheet and pour in vegetable oil, place the meat on top. Wrap it in another layer of foil.
5. You need to preheat the oven to 180 degrees in advance. You need to bake the neck in foil for about three hours. When this time has passed, you need to carefully remove the top layer of foil and put the neck back in the oven for another half hour so that it browns.
6. The finished meat should be cut into portions and served.

Pork neck in foil in the oven - recipe with ham and cheese

To prepare this recipe you will need:

• pork neck (2 pieces) – each 200-300 g;
• ham – 3-4 thin slices;
• cheese - 3-4 slices;
• sour cream or mayonnaise – 5-6 tbsp;
• garlic – 4 cloves;
• salt pepper.

How to bake pork neck in the oven:

1. This method of preparing a neck in foil begins in the same way as the first: you need to wash the meat and dry it.
2. The garlic needs to be peeled, chopped, and then mixed with sour cream. You also need to add salt and pepper.
3. Both pieces of the neck need to be greased with the prepared mixture so that it marinates. First, holes in the form of pockets should be made in the neck. The meat should be marinated for 7-12 hours. Place it in the refrigerator.
4. When the meat is marinated, place ham and cheese in its “pockets”. Wrap the pieces in foil and place in a preheated oven. The temperature should be 20 degrees. Bake the neck in foil for about an hour.
5. When the dish is ready, let it cool in foil and serve it with a side dish or vegetables.

Pork neck in foil in the oven - pork neck roll recipe

Ingredients to cook pork neck:

• kilogram of pork neck;
• 100 grams of cheese;
• 6 pickled cucumbers;
• 4 onions;
• 400-500 grams of frozen champignons;
• a bunch of dill;
• 3-4 cloves of garlic;
• vegetable oil;
• mayonnaise;
• salt pepper.

How to bake pork neck in the oven:

1. To cook the pork neck, you need to cut it into portions 1.5-2 cm thick. Place in plastic bag and hit it well. Place the chopped pieces in a separate dish.
2. Grate the cheese and pickles to prepare the pork neck. Onion need to be finely chopped. Thaw frozen champignons, place in a frying pan and simmer, evaporating excess water. After this, you need to add vegetable oil, chopped onion to the mushrooms and fry. Mix fried mushrooms with cheese and cucumbers.
3. Then, to prepare the pork neck, you need to take a chopped piece of meat, add salt, pepper, grease with mayonnaise, put the filling in the center, roll it up and place it in a baking dish. The same procedure must be done with all pieces of meat.
4. Take mayonnaise, put it in a separate bowl, add chopped dill, squeeze out the garlic, and mix everything thoroughly.
5. Brush the pork neck rolls with the mixture, cover with foil and place in the oven.
6. Bake the pork neck for 1-1.5 hours at 180 degrees. After this, remove the foil and bake for 20 minutes until golden brown. You can serve the finished dish with any side dish.

Baked pork neck with potatoes - recipe

To cook pork neck you will need:

• 700g pork neck;
• 5 large potatoes;
• 200 gr. hard cheese;
• salt, spices.

How to cook pork neck:

1. From the neck of pork you should prepare dishes that finished form contain sufficient fat content.
2. Therefore, we place the washed, dried and cut into strips of 1mm thick pork neck on a baking sheet and add salt and spices to taste. Peeled, washed, sliced ​​​​potatoes 7mm thick are distributed over the surface, and on top you can add another layer of neck.
3. Bake the pork neck for 40-45 minutes at average temperature. Before turning off the oven, lay out a layer of thinly sliced ​​cheese and wait until it melts.

Pork neck baked in the oven - recipe with filling

1. To cook pork neck, you need to rinse and dry the meat with paper towels, salt it, pour in lemon juice and marinate for an hour.
2. During this hour, you can prepare a spicy filling, which includes finely chopped garlic, onion, and dill. Add salt, pepper and mix thoroughly.
3. After marinating, make vertical holes in the neck with a knife, deepen and widen them with your finger, add filling into the holes, then wrap the neck in foil.
4. Place the foil with the pork neck on a baking sheet and sprinkle with vegetable oil. You can add a sprig of rosemary to the meat and wrap it with foil again.
5. Place the pork neck in an oven preheated to 180 degrees for 3 hours, then remove the second layer of foil and leave for another 30 minutes.

Pork neck in jelly - recipe

Required Products To prepare pork neck according to this recipe:

• White gelatin – 6 sheets;
• Pork neck – 1 kg;
• Carrot – 200 gr.;
• Red pepper – 1/2 pcs.;
• Small pickled cucumbers – 4 pcs.;
• Salt – 1/2 teaspoon;
• Fatty meat broth – 1/2 l;
• White pepper – 4 peas;
• Bay leaf;
• White wine – 100 gr.

How to cook pork neck:

1. To cook pork neck, soak gelatin in cold water, carrots and meat cut into thin slices.
2. Place the pork neck in the pan.
3. Chop the pepper, heat the carrots in salted water for 10 minutes, add the pepper, and leave for another 5 minutes. Place this mixture with the remaining vegetables between the neck slices. Add pepper and bay leaf to the broth and boil for 10 minutes, add white wine and gelatin.
4. Pour over the pork neck and refrigerate for 3 hours.

Video with recipe for pork neck baked in foil

Pork neck is in deserved demand among housewives, as dishes made from it are juicy and tender. But the pork neck in the oven, baked in a whole piece, is especially good. It's easy to prepare, but appearance The dishes and taste are so tempting that such meat will decorate any holiday table.

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, passed through a press;
• 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

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, tightly 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.

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, 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 + -
• Dry white 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.

Choose spices for marinating and their quantity arbitrarily. Black pepper, turmeric, sweet paprika, and grated nutmeg enhance the taste of pork. You can add rosemary and, of course, garlic.

• 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.
• We place the prepared piece of pork neck, make a heat protection on top 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 it, except large quantity chopped onion into cubes, 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!

Ingredients

• 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.