Description

Pork neck in the oven  - an incredibly tasty dish that turns juicy and fragrant. It is prepared very simply, and the only negative is a long baking time. But the finished dish is so tasty and appetizing that how much it is prepared is not a problem. We offer a step-by-step recipe with a photo, according to which you can easily pickle pork neck in mustard and make in the oven. But if desired, the proposed marinade can be replaced with a composition with honey or mayonnaise.

Pork neck is a versatile meat that can be used to cook any kind of food. This meat makes excellent steaks, delicious boiled pork, appetizing kebabs, juicy chops, grilled bone-fried meat. Pork neck can be baked in the oven. Baked meat is juicy, aromatic and mouth-watering.   Moreover, its calorie content is low compared to fried meat with potatoes.

You can bake meat in foil or sleeve in portions or a whole piece. The proposed recipe will allow you to cook pork neck roll, which is stuffed with mustard marinade with pickles. But you can supplement the dish with other ingredients, such as mushrooms, potatoes, onions, vegetables, prunes, broccoli, make a baked accordion or a whole slice under cheese with tomatoes, or give preference to non-standard ingredients, such as oranges or pineapples.

Ingredients

• 
     (neck, 1 kg)
• 
     (unsharp, 6 tbsp. l.)
• 
     (6-7 pcs.)
• 
     (1 PC.)
• 
     (1 PC.)
• 
     (1 PC.)
• 
     (taste)
• 
     (1 tbsp. L.)
• 
     (1 PC.)
• 
     (400 ml)
• 
     (boiled, 200 ml)
• 
     (taste)

Cooking steps

If you want to properly bake pork neck in the oven, you should follow a step-by-step recipe with a photo. To do this, you need to prepare all the components.   These are meat, vegetables, mustard, honey, seasonings and an egg.  And then only you can proceed to cooking.



First you need to make mustard sauce. It will be needed for rubbing meat. Must prepare mustard, honey, egg. Onions and basil should be washed under running water and chopped with a sharp knife.





Now you can start preparing the meat. To do this, wash it under running water, pat it with a paper towel to get rid of excess moisture. The finished piece of pork neck needs to be cut in the center along the location of the fibers.  It is not necessary to completely cut the meat, about 1.5-2 centimeters from the bottom edge should remain.



Next, cut the meat, starting from the first cut, moving left and right. Also, to the edges should be about 1-1.5 centimeters. You can navigate through the photo, where the cutting process is clearly shown.



It should be a fairly thin and large piece of meat. It must be opened, preparing for stuffing.



Now you need to grease the meat well with mustard sauce. Next, prepare pickled cucumbers. The proposed recipe used gherkins, which should simply be cut in half. But if you wish, you can use ordinary cucumbers, cutting them into slices or circles. Top with everything you need to sprinkle with rosemary and thyme. There is no need to salt meat, as there is already enough salt in mustard.



You need to roll a piece of meat as it was originally. Perhaps surplus mustard will leak out. Nothing wrong. They can be put in a bowl, they will be needed for cooking meat sauce. Or they can just be coated with a piece of pork neck.



Care must be taken that the piece of meat does not break up in the oven. To do this, you need to bandage it. Any thick thread will do. You can focus on the photo to bandage the piece correctly. But on top of the pork neck you need a little salt and pepper to taste.



Now you should install a pan on the stove, add a little vegetable oil to it. A piece of pork neck should be fried in a pan on all sides until a brown crust appears.



At the same time, you need to prepare vegetables that will become the basis of the future sauce. You need to take carrots, onions and leeks. Wash vegetables under running water. Then onions should be peeled from the husk, and carrots from the peel. All vegetables should be chopped with a sharp knife.



Vegetables should be fried in a pan where the meat was fried. By this time, you need to get the pork neck and put it on the baking sheet, where it will wait for further cooking.



Vegetables need to pour a glass of water and two glasses of red dry wine. It is necessary to bring the mass to a boil and let it boil for one to two minutes.



The meat should be placed on a baking sheet with high sides or in a baking dish. There you need to pour meat sauce (water, wine and fried vegetables).



Top the baking sheet or baking dish should be covered with foil and put in the oven. It remains to set the temperature (160 degrees). The baking time is 2.5 hours.



Two hours later, the meat is ready.



The meat must be removed and put on a plate or dish.   Meat sauce needs to be made more delicious.  To do this, salt and pepper. You can also thicken with flour (optional).





It remains to lay the finished treat on a plate (preferably with high sides). Top the pork neck with a little sauce.  You can sprinkle with herbs or add vegetables to the dish.



Bon Appetit!

Most gourmets for cooking meat prefer to choose pork. Pork is considered not only a nutritious, high-calorie and nutritious product, but also a very tender meat. Of course, the cooking method and its taste depend on the constituent ingredients, and most importantly, on the selected piece of meat. Pork neck - very soft and juicy meat, which is perfect for a delicious appetizer or barbecue.

A selection of the best recipes for cooking pork neck in the oven will help you surprise your household and guests with the sophistication of the dish.

Pork neck is an oblong piece of meat in which there are no bones, but there are small fatty layers. The layers should have a white or pinkish color, which indicates the freshness of the meat. From the pork neck you can cook many dishes. The main thing is to choose the right ingredients.

As a rule, the following set of products is often used to cook pork:

• garlic;
• potatoes;
• salt;
• pepper (Bulgarian and hot);
• various spices;
• tomatoes
• all kinds of marinades;
• carrot.

The general list of components for cooking varies depending on the recipe you have selected. If you want to make a wonderful garnish supplement, try baking a whole piece of pork neck in the oven.

A selection of the best recipes for baked pork neck

The most widespread among the housewives was the recipe for baking meat in the oven.

Cook the whole meat

Structure:

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

Cooking:

Bake in the sleeve

If you have a baking sleeve, then the recipe for making a pork neck is just that way for you.

Structure:

• pork neck - 1 kg;
• garlic - 3 cloves;
• mustard - 2 tsp;
• salt - 1 tsp;
• water - 1 tsp;
• pepper and spices to taste.

Cooking:

Read also:

Pork neck in foil: the best recipe from leading chefs

This is one of the simplest and most delicious recipes for cooking pork neck in foil with step-by-step instructions and a photo.

Structure:

• pork neck - 1 kg;
• garlic - 5-6 cloves;
• ground black pepper;
• salt.

Cooking:

Mistress note

If you decide to cook a pork neck, then you need to remember the most important rule: it is always cooked in one piece. Due to the fatty layers, the meat is juicy, soft and aromatic. If you cut the neck into portions before cooking, they can turn out to be rather dry.

Be sure to use garlic, pepper, salt and marinade for cooking pork neck. You choose the marinade recipe to your liking. If you decide to bake a pork neck with vegetables, then potatoes are best. Remember that pork should not be stiff or saturated with marinade around the edges. Therefore, for pickling, you need to spend an extra couple of hours.

Pork is by far the most popular type of meat. Due to its fat content and softness, pork dishes always turn out juicy and tender. Pig meat is most often cooked in our kitchens, whether it is an ordinary ordinary lunch or dinner, or a festive feast, pork is almost always on the menu.

Oven baked pork dishes are best tasted and tastier, and the most suitable meat for this is pork neck. What to cook from pork neck, how to deliciously bake pork tenderloin  read on.

How to deliciously bake PORK NECK?

PORK NECK - holiday dishes

Baked pork is always associated with homemade holidays. Ah, this aroma of juicy baked meat with a delicious crust, stuffed with garlic, how wonderful it spreads throughout the house and lures guests! Especially if you have a good chunk of pork in your oven, and even better, a pork neck. Just a fabulous treat!

There are many recipes for making pork neck. But there is one inapplicable rule in the preparation of this meat - it is always cooked in a whole piece. So the dish comes out much juicier and all the meat is saturated with delicious juices and aromas.

In general, a piece of pork neck has no veins and quite a lot of thin layers of fat, which makes the meat in the process of cooking so juicy. Therefore, when buying a pork neck for cooking at home, pay attention to the presence of these veins of fat.

A quality pork neck looks like this:

• The meat of a young pig has white or white-pink color of sebaceous veins. While the yellow color of fat indicates that the pig is most likely already at a fairly old age. Such meat will not turn out tender, even with a very long pickling.
• If the meat has a sharp smell of animal or urine, then most likely you are offered a piece from the carcass of an un-castrated male. Avoid such purchases, a heavy "aroma" cannot be repelled by any spices and seasonings.
• Imported meat is often processed with chemicals, it has no aromas, but it also has no taste.
• Be especially wary of buying frozen meat. Dates of freezing are often faked, and after thawing you may expect an unpleasant surprise in the form of a long-spoiled product.
• For the festive table, try to buy fresh chilled meat, pale pink in color and with a pleasant smell. Be sure to ask the date of the slaughter of the animal and do not hesitate to inquire about the certificates from the veterinary clinic.

We’ve figured out the purchase of the neck, now we’ll start with the most important thing - the process of preparing the pork neck.

Ingredients:

• 1 kg pork neck
• 3 tooth. garlic
• 2 tsp ready-made mustard table
• 1 tsp salt
• 1 tsp water
• pepper
• spices for pork

Cooking method:

1. Chop the garlic into slices.
2. Wash the neck and dry with a towel. With a sharp knife, make holes in the meat and stuff it with garlic plates.
3. Dissolve the salt in warm water, draw the solution into a syringe and use a needle to inject saline into different parts of the meat.
4. Mix ground black pepper, pork spices and mustard. Grate the neck with a mixture of spices.
5. Wrap a piece of meat in a baking sleeve, tie it around the edges, and put in the fridge for 12 hours.
6. Preheat the oven to 220 degrees. Put a sleeve with a neck on a baking sheet and place in the oven for 30 minutes.
7. Then reduce the heat to 180 degrees, and cut the upper part at the sleeve. Bake another 30-40 minutes until the meat is ready.
8. Remove the prepared neck from the oven and cover with a deep bowl or other utensils. The meat should rest for about 10-15 minutes.
9. Remove the neck from the sleeve, cut into portioned portions and serve.

Pork neck baked in foil

Ingredients:

• pork neck
• 3-4 tooth. garlic
• pepper

Cooking method:

1. Pass the garlic through a press or grate. Mix garlic with salt and ground pepper.
2. Wash the neck, dry with a towel and rub with a garlic mixture.
3. Wrap meat in cling film and leave at room temperature for 3 hours.
4. Remove the pickled neck from the film and wrap it in foil, so that a dense bundle without holes is obtained.
5. Preheat the oven to 200 degrees, put the neck on a baking sheet and bake for an hour.
6. Then get the neck out of the foil and brown until a delicious crust.
7. A neck cooked in this way is good both as a hot dish and as a cold appetizer, in the form of sandwiches.

Pork neck with potatoes

Ingredients:

• pork neck
• 1 kg of potato, preferably small
• 200 gr. butter
• dill greens
• 5 tooth. garlic
• pepper

Cooking method:

1. Pass the garlic through the press.
2. Dill cut as small as possible. Mix garlic with dill and softened butter.
3. Wash the neck, dry and make cuts-pockets with a depth of 1.5-2 cm. The distance between the pockets is no more than 3-4 cm.
4. Grate the neck with salt and pepper, including all pockets. Put spiced butter in each rifle pocket.
5. Peel and cut potatoes in half.
6. Put the meat in a baking sleeve, lay the potatoes around it and tie the edges of the sleeve.
7. Preheat the oven to 180 degrees. Put meat and potatoes on a baking sheet and put in a hot oven for an hour.
8. Then cut the sleeve from above and bake the meat until tender. Put the finished neck on a dish, garnish with baked potatoes and fresh herbs.

Dishes from baked pork and pork neck in particular are often called men's dishes. Why? Men certainly know a lot about a good, fatty piece of meat, and it’s easy to cook pork in the oven.

They just put a baking sheet with meat in the oven and forgot about it for an hour. You can safely go about your own business, Until the wonderful aroma of meat calls everyone to the table.

Try to cook the pork neck according to our recipes above and share yours in the comments.

And finally, look video recipe.

How to cook pork neck roll

Cook with pleasure and be healthy!

Always Yours Alena Tereshina.

By pre-aging the meat in the marinade, you can experiment with tastes, each time finding a new recipe for yourself. If you do not have time, use the simplest mixture. Combine salt, crushed garlic, pepper, and dried herbs, such as rosemary, oregano, and thyme. Grate a piece of the neck and put in the oven for a couple of hours, then use as directed.

Onion marinade is no less simple. Cut the vegetable into large rings, rub it with salt. Grate pork with spices to taste, put in a saucepan and cover with onion.

Usually after three to four hours the neck is ready for use, but you can leave it in this composition for the night

Make a delicious barbecue marinated with dry red wine or beer. To do this, pour a piece of meat with a drink, sprinkle with spices and leave overnight.

You can marinate the pork neck in a more complex marinade. For example, with tomatoes. To do this, chop the tomatoes, mix them with chopped onions, pour in lemon juice, a little vegetable oil. Pour the meat with this compound and leave for several hours. Before pickling the neck with a whole piece, you can stuff it with carrot bars, garlic cloves or prunes.

Oven-baked pork neck

Dinner on the grass: preparing the most delicious barbecue and barbecue

• More details

Wash the pork under water, wipe off. Grind the garlic until gruel, it is convenient to do in a mortar. Combine the spices with it and grease the meat. Put it on a baking sheet, put in the oven for 40 minutes. Mix honey with oil and mustard, rub the neck and return it to the oven. Bring to readiness and serve.

Pork neck chops in batter

You can serve pork neck chops with any sauce and vegetable side dish. They are appropriate even at the festive table.

Take:

• 650 g pork neck
• ground black pepper
• 4 chicken eggs
• 100 ml sour cream
• 120 g flour

The pork neck washed under water is cut across the fibers into pieces no more than 2 cm thick. Beat them on each side with a kitchen hammer or with the blunt side of a knife. Season with salt and pepper. Leave on for 30 minutes.

Beat eggs in a separate bowl, add sour cream, and then, stirring gently, pour flour. Dip the slices of meat in the resulting batter and lay on a preheated pan. Fry on both sides until cooked.

Pork rolls

This dish can be prepared in advance, it is well served as a snack. Serve rolls in portions, garnished with herbs and vegetables.

Prepare:

• 500 g pork
• black pepper
• vegetable oil
• 100 ml pomegranate juice
• 200 g champignon
• 1 onion
• 40 g sour cream

Cut a piece of pork neck into layers, season with spices, put them in a pan and fill with pomegranate juice. Leave on for 30-40 minutes. Chop mushrooms, cut into strips. Chop the onion. In a heated frying pan, fry the vegetable and mushrooms, salt and cool.

Pork is probably the most popular type of meat that everyone loves. For me, the best part is the pork neck. It seems to me that there is nothing more tender, juicier and tastier than she is. I also really like that the neck is prepared very simply and it does not take much time. You can do anything with it, but the best dish is the baked pork neck in the oven. It turns indescribable tenderness of meat, it just melts in your mouth. It is best to cook the pork neck in the oven with potatoes, all the wonderful meat juice will soak the potato pillow and give it its flavor. Yes, and agree that it is very convenient, we immediately get a pork neck with a side dish. I want to note that this dish is quite festive, it looks gorgeous on the table and it is best to make the neck itself in portions. Usually I don’t bake meat in the oven until a crispy crust, I like it when it remains tender and juicy. So in this recipe for making pork neck, the meat turned out to be just delicious.

Ingredients:

• pork neck about 1 kg
• 1 carrot
• 2 onions
• 7 medium potatoes
• 3 tbsp vegetable oil
• 1 small tomato
• greenery
• hard cheese about 50 gr
• 1 tsp mustard
• 1 tsp
• seasoning to taste
• salt, pepper to taste
• a couple of cloves of garlic optional

Cooking method

Cut the pork neck into slices about a centimeter thick. From all sides, grease with vegetable oil (it will take 1.5 tablespoons), salt a little, pepper and give a rest.

Cut potatoes and carrots into thin strips (I grated Korean carrots on a grater), cut the onion in half rings. We combine everything, add a little salt, pepper, add the remaining vegetable oil and mix.

In the baking dish (you can cover it with baking paper), first put the potatoes and pieces of pork on it with a little overlap. Add half a glass of hot water, close the form with foil and set the bake in a well-heated oven to 190 C for about 1.5 hours.

During this time, we cut cheese and tomato into small cubes. Add chopped greens, mustard, mayonnaise, salt, pepper and seasonings to them. Mix well until smooth.

After 1.5 hours, we take out the pork neck with potatoes from the oven and carefully remove the foil.

Gently, with a teaspoon, spread our cheese flavor mixture on each piece of meat. And again we put the pork neck in the oven to bake without the foil for 15-20 minutes.

As soon as the cheese is melted, our dish in the oven is ready. If you like fried meat, hold the pork neck in the oven a little longer, but do not dry it. Bon Appetit.