Oven baked pork neck in foil. Pork neck cooking recipes in whole

01.11.2019 Vegetable Dishes

Step-by-step recipes for making soft and juicy pork neck in the oven with mushrooms, vegetables and fruits

2018-08-31 Ekaterina Lyfar

Rating
recipe

1491

Time
(min)

Serving
(people)

In 100 grams of the finished dish

12 gr.

32 gr.

Carbohydrates

1 g

342 kcal.

Option 1: The classic recipe for pork neck in the oven

As a rule, before baking, pork is pickled in a special mixture of herbs, sauces and spices. Sometimes it takes a whole week to prepare! But you can do without it. There are no extra ingredients in the classic pork neck recipe. Only the simplest and most affordable foods: pork, garlic, salt and some spices.

Ingredients:

Pork neck - 2 kg;
Garlic - 1 head;
Vegetable oil - 10 ml;
Salt, peppercorns, bay leaf.

Step-by-step recipe for pork neck in the oven

Wash the meat thoroughly and let it dry. Cut off excess fat and other parts that we will not need during the baking process.

Peel the garlic. Rinse the cloves under water, cut each of them in half.

With a sharp knife, make several cuts across the entire surface of the neck. In each hole you need to put a clove of garlic.

Combine the oil with salt. You can add a little ground pepper and spices to taste. Grate pork on all sides with the resulting mixture.

Preheat the oven to 150 °. Put a sheet of foil on a baking sheet, place the meat on top. Spread peppercorns and laurel leaves on it. Wrap the neck with foil.

Place the baking tray with meat for two hours in the oven. After that, you will need to raise the temperature to 180 °, carefully open the foil. Let the pork bake for another half hour.

You do not need to take a neck with a lot of fat, but there should be layers of fat. Pay attention to their color: it should be uniform, white or pinkish. The yellow hue indicates that the pig was old. Her neck can remain stiff even after prolonged pickling and baking.

Option 2: A quick recipe for pork neck in the oven

You can cook your neck even faster if you use kiwi. Sour fruit is often added to various marinades. It will help in a few minutes to soften pork, give it juiciness. The meat will be very original in taste, with a slight sourness. This recipe is also suitable for chicken, but cooking time will need to be reduced.

Ingredients:

Pork neck - 500 g;
Red onion;
Cheese - 50 g;
Mayonnaise - 20 g;
Kiwi - 1 pc.

How to quickly cook a pork neck in the oven

Wash and dry your neck. Cut it into portions. Salt each of them, grease with pepper and spices. The oven can already be turned on 180 °.

Peel the onion and kiwi. Rinse these ingredients, cut into thin rings.

Oil a baking sheet. Put pieces of meat on it. Spread onion rings and kiwi circles on top.

Grate the cheese, mix it with mayonnaise. Put the resulting mass on slices of pork. Put them in the oven for 40 minutes.

It is very important to choose a quality piece of meat. Better to buy a fresh chilled neck. Frozen pork may be old or spoiled. Good meat has a uniform color, a light and pleasant smell.

Option 3: Pork neck with oven garnish

To save time, you can bake a neck with potatoes and other vegetables. The dish is completely independent, it does not require an additional side dish. It is very convenient and tasty.

Ingredients:

Pork neck - 1 kg;
Small tomato;
7 potatoes;
Onion - 2 pcs.;
Carrot;
Cabbage - 100 g;
Cheese - 50 g;
Cooking Oil - 30 ml;
Mustard, mayonnaise, greens.

Step by step recipe

Prepare the neck. Wash it, cut into small slices. They should be no more than 2 cm thick.

Use a piece of oil to grease the pieces of meat. Then rub them with salt and pepper, leave them warm for a while.

Peel and wash all vegetables. Cut the damaged leaves from the cabbage, finely chop it. Grate or chop the carrots.

Chop the onion. Combine it with cabbage and carrots. Lastly, add the potatoes, previously sliced.

Salt and pepper the vegetable mixture, season it with the remaining oil. Mix well. Preheat the oven to 190 °.

Cover the pan with baking paper. Spread vegetables on it, place slices of pork on top.

Pour 100 ml of hot water into a bowl with meat and vegetables. Cover the blank with a lid or foil, send to the oven for an hour and a half.

Cut cheese and tomato into small cubes. Mix these ingredients with mustard and mayonnaise, add chopped herbs.

Slightly open the foil. Lubricate each piece of meat with cheese-tomato mixture. Return the dish to the oven for 20 minutes.

The meat prepared according to this recipe is soft and tender. If you like more toasted pork, leave it in the oven off for another quarter of an hour.

Option 4: Neck of pork in the oven with quince and mushrooms

Another original dish is a neck baked with honey mushrooms and quince. Sweet and sour fruit gives the meat a spicy sourness, and the gravy is simply amazing!

Ingredients:

2 onions;
Honey mushrooms - 150 g;
Bacon - 150 g;
Oil - 80 g;
Half a lemon;
Quince - 100 g;
Pork neck - 1400 g;
Fat - 70 g;
Olive oil - 40 ml;
Sea salt, chili pepper.

How to cook

Make a deep incision on the neck to divide it in half. No need to cut the piece to the end, leave about 1 cm.

Squeeze the juice from the lemon. Pour olive oil into it, add chili flakes. Rub meat on all sides with coarse salt, grease with marinade. Put it in a bag, leave it in the refrigerator for the night.

Melt 2/3 of the butter in a pan. Chop onion, mushrooms and bacon finely. Fry the ingredients until cooked, salt and pepper at the end.

In the remaining butter, fry the quince sliced \u200b\u200bin slices. Spread the pieces over the entire surface of the meat.

Put the roasted mushrooms with onions and bacon onto the pork. Squeeze the filling lightly with your palm.

Fold the neck in half along the notch. Tie it on all sides with culinary thread so that the filling does not spill out during baking.

Place the meat in the baking sleeve. Thin the fat, lay it on top of the neck. Thanks to this, it will not dry out, it will remain juicy and tasty.

Make a few punctures at the top of the sleeve. Tie it, send it to a preheated oven to 190 °. After half an hour, reduce the temperature to 160 °.

After another 20 minutes, cut the sleeve. Bake the neck for the same amount, periodically pouring meat on the allocated juice.

The dish can be tasted immediately after cooling. But it is better to cover it with a film and leave it for another day under oppression. As a result, you will get first-class boiled pork, which is convenient to cut and serve.

Option 5: Pork neck roll in the oven

Delicious stuffed rolls are often made from pork neck. You can wrap in meat a variety of vegetables and fruits, bacon, cheese and spices. Let's try to cook a roll with bell pepper and original pomegranate sauce.

Ingredients:

Pork neck - 2 kg;
6 cloves of garlic;
Mayonnaise - 100 g;
Bulgarian pepper - 2 pcs.;
Bulb;
Cereal mustard - 15 g;
Pomegranate juice - 25 ml.

Step by step recipe

Remove seeds from pepper. Peel the onion and garlic. Finely chop all the vegetables. You can marinate the onion in lemon juice or fry it, so it will be tastier.

Wash and wipe the meat. Cut it in a spiral so that the piece becomes flat. Rub with salt and pepper, pack in a plastic wrap. Leave your neck in the fridge for an hour.

Combine mayonnaise with mustard and pomegranate juice. You can add spices to taste, crumble the bay leaf. Stir the sauce.

Expand the meat. Generously grease it with sauce. Spread slices of pepper, garlic and onion on top. Roll your neck tightly into a roll.

Lubricate the workpiece on all sides with the rest of the sauce. Wrap it in two layers of foil, put in a baking dish.

Cook for 2 hours in the oven, preheated to 180 °. Ten minutes before turning off the stove, open the foil to brown the meat.

The taste of pork can be emphasized with the help of various spices. The neck matches perfectly with rosemary, marjoram, thyme and basil. You can also use a ready-made mixture of spices, for example, curry or suneli hops. Thrill-seekers should try baking meat with adjika.

The most popular meat, almost half of humanity, is pork. Pork dishes are soft, juicyvery tender and also satisfying. One of the most popular recipes for cooking pork is the neck, baked in the oven with a whole piece. To give the meat a special taste, there are many ways to pre-treat the neck with a whole piece.

Thanks to the ingredients from which marinades are prepared, baked meat in the oven acquires a special unique taste. For this most often used:

salt;
pepper;
garlic;
spice;
fragrant herbs.

The most popular pork recipe is the neck, baked in the oven with a whole piece.

Pork “loves” oregano, thyme, basil, rosemary, thyme, various marinades.

Important to rememberThat marinate meat should be in glass, enamel or ceramic dishes. Never use aluminum cookware for these purposes.

Baked marinade recipes

We bring to your attention some traditional recipes:

Garlic makes the taste of meat spicy

notewhen using honey marinade, meat and crust are slightly darker than usual, this should not confuse the hostess.

The consistency of the marinades can be thinner or thicker. The pig’s neck, for pickling with liquid marinade, is placed in a deep container, poured with marinade and covered with a lid. If the marinade is sauce, then the meat is wiped with a mixture and laid in polyethylene, a press is placed on top. In the case of baking the neck in a whole piece in a culinary sleeve, it is placed in the oven immediately in the sleeve and marinated in it.

It's important to knowhow much salt is required per 1 kg of pork meat. There are two types of marinades - salt-free, for which they take 2 tsp., And salt-containing (for example, soy) - here you need 1 tsp. salt.

How and what you can stuff and stuff a pork neck

Not always, for various reasons, it is possible to make marinade and pickle. There are other ways to prepare a baked neck in a whole piece in the oven. The easiest and fastest option is to stuff the meat with garlic.

Before cooking wash your neck well and always dry thoroughly with paper towels: otherwise pink crunch will not work. In order for the meat to be evenly salted, they prepare a saline solution, type it in a syringe, inject it into the neck in different places and at different levels. This must be done carefully so as not to pierce through. Through the through holes when baking in the neck oven in a whole piece, liquid will come out, and the boiled pork will turn dry.

Maintaining saline in meat is a long-standing focus of housewives

With a sharp knife along the entire meat piece, cuts up to 1.5 cm deep are made and pieces of garlic are inserted there. It is desirable to cut garlic cloves lengthwise into 2 - 3 plates. Garlic shares its flavor and juice with meat. Cuts can be filled with other ingredients: lard, wild garlic, carrots, prunes. Allow to stand for 30-40 minutes. If necessary, wrap the piece with a harsh thread to fasten the cuts.

The neck, baked in the oven in a whole piece, can be not only pickledbut also stuffed. To do this, along the entire meat piece, with a sharp knife, several parallel cuts are made. If possible, deep, but not completely, so that the piece does not fall apart. In the resulting "cracks" lay the filling. She is very diverse. Vegetables (carrots, eggplant, zucchini) are put here.

Likes pork prunes, raisins, dried apricots, various spices, herbs, nuts. Before laying the meat, the cuts are wiped with mustard sauce or salt and pepper. After stuffing, a whole piece of pork is coated with a thick sauce - marinade and wrapped with a harsh thread so that a piece of meat retains its shape.

Oven Baked Pork Neck Recipe

Oven-baked pork neck meat is cooked at a temperature of 180º for 1 - 1.5 hours, depending on its weight. The neck is placed in a deep baking sheet or baking dish. The meat can be coated with a thick marinade. If not, then the broth or wine diluted with water is poured. During cooking you need to periodically pour meat on the liquidthat stands out from it.

Sleeve Neck Recipe

To do this, the pork neck is treated with cooked marinade and stuffed or stuffed into a sleeve, which is fixed on both sides and tied so that nothing comes out. The meat is placed on a baking sheet in the oven, heated to 180º, where it is baked for 60 minutes.

In this way, the meat is cooked in its own juice. To form a dark crisp on it, the sleeve is cut from above and left open until the desired crust is formed. Remove from the oven and let cool slightly, then cut into portions.

The readiness of meat is checked by thin wooden sticks or a knife

Foil Neck Recipe

It is advisable to marinate the pork neck for roasting in foil. Often the neck is stuffed or stuffed with garlic.. Tightly wrapped in foil. You can wrap it twice, the main thing is that there is no way for the formed juice to flow out. Put in a baking dish and send to the oven, heated to 180º. Until the cooking boiled pork smells in the apartment, you can forget about it.

In addition to garlic, you can use various spices

Shortly before removing the meat from the oven, it must be freed from the top of the foil and left for a few minutes until a crust forms, pouring the juice that has stood out.

Pork neck roasting recipe with potatoes

Oven baked meat with potatoes, cooked immediately with potatoes, which will serve as a good side dish. This requires 1 kg of meat, 1.5 kg of potatoes (preferably young or small), 200 g of butter, 5 to 6 cloves of garlic, a bunch of dill, salt, pepper to taste.

Add finely chopped dill and garlic squeezed through the garlic to the melted butter. Everyone mixes and gets a delicious spicy oil. On a washed and dried neck at a distance of 1.5 cm, with a sharp knife, make incisions with a depth of 3-4 cm, treat them with salt, put pieces of oil in them and pepper on top.

Ready dish is given a “rest” for 10-15 minutes, removed from the sleeve.

The potatoes are peeled and cut lengthwise into halves. The meat is put in a sleeve, potatoes are laid along it, the edges of the sleeve are well fixed so that the juice that does not flow out. A sleeve with a pork neck and potatoes is placed in an oven heated to 180 º. Bake for about an hour.

With juice and potatoes, boiled pork is spread in a deep dish. Moreover, for a pork neck greens can be a good side dish, various pickles, pickled and fresh vegetables.

The basic rules for baking neck in the oven

In order to make boiled pork juicy and soft, first of all, you need to have a quality piece of meat, covered with a thin, 1cm, layer of light fat, if the neck is without fat, then it can be tied. Salo will be drowned, and soak the meat, forming a crust. The neck is washed from the blood and dried well with a paper towel. Do not make through holes.

Bake meat at a temperature of 180 to 220 º within 1-1.5 hours, depending on weight. 10-15 minutes before removing the neck from the oven, it should be opened to form a crust. After baking, the neck is not touched for 20-30 minutes, so that the resulting juices are absorbed into the meat, and it becomes softer and juicier.

A baked neck can become the crown dish of any housewife

Sleeve Neck Recipe:

The best pork marinades:

Neck Recipe with Potato:

A piece of pork neck weighing 1 kilogram bake at a temperature of 180 degrees. In a slow cooker bake the whole pork neck at a temperature of 180 degrees on the “baking” mode. In the grill bake the pork neck at a temperature of 180 degrees. The pork neck, cut into pieces, is baked for - depending on the thickness of the pieces.

How to bake a pork neck

How to pickle pork neck?
Pork neck in a liquid marinade should be pickled in a saucepan covered with a lid. Pickle the pork neck in the sauce marinade in a plastic bag or immediately in the sleeve. In both cases, it is appropriate to put a pork press.

How to stuff a pork neck before baking?
Pork neck can be stuffed with carrots, garlic, prunes, raisins, pork fat, wild garlic.

Spices and herbs for pork neck
Rosemary, caraway seeds, basil, oregano, curry, turmeric, marjoram, thyme, sage, tarragon, nutmeg, cilantro.

How much salt per kilogram of pork neck?
For non-salt-containing marinades - 2 teaspoons. For salted marinades (with soy and other sauces) - 1 teaspoon.

How to serve baked pork neck?
Serve the pork neck with fresh and pickled vegetables, pickles, herbs.

How to bake pork neck in foil
Wrap the pork neck in foil, put on a baking sheet and send to the middle level of the oven.
If the dish is baked in a slow cooker, put the pork neck with the marinade in the capacity of the multicooker.
In the air grill bake pork neck for 1 hour at a temperature of 180 degrees. 10 minutes before the end of baking, unfold the foil to form a golden crust of the pork neck.

How to bake a pork neck in a baking sleeve
Put the pork neck in a sleeve, tie it on both sides, put it on a baking sheet and send it to the middle level ovens.
Pork neck in the air grill bake in the sleeve on the lower level.
For baking pork neck in the sleeve with slow cookers put the meat with the marinade in the capacity of the multicooker.

Pork neck marinades

For 1 kilogram of pork

1. Honey-orange marinade for pork neck. 2 tablespoons of honey mixed with 3 chopped oranges, oregano, salt, pepper and vegetable oil (3 tablespoons). Coat the pork neck with this mixture and pickle it for 3-5 hours.

2. Honey and soy marinade for pork neck. Mix 50 grams of mustard with 200 milliliters of soy sauce, 2 tablespoons of honey, black pepper and salt. Coat the pork neck, put in a bowl and pour onion with chopped half rings. Marinate for 3 hours, bake for 1 hour.

3. Spicy marinade for pork neck. Grate the pork neck with salt (1 tablespoon), stuff with garlic (5-6 teeth), grate with black pepper, seasoning "for pork". Marinate the pork neck in the marinade for 5-8 hours, then bake for 1 hour.

4. Onion marinade for pork neck: peel and chop the onions (3 heads), crush a little and sprinkle with salt, garlic (5 cloves), peel and stuff the pork neck, grate with spices and herbs, cover with onion and pickle in a cold place 5 -8 ocloc'k. Bake the pork neck in the onion marinade for 1 hour.

5. Onion-lemon pork neck marinade: 3 chopped tomatoes, juice from half a lemon, 3 onion heads, salt, pepper and herbs. Marinate the pork neck in a cold place for 5-8 hours.

6. Wine marinade for pork neck: 1 glass of wine, 3 onions, salt and pepper to taste. Marinate the pork neck in a cold place for 4-6 hours, bake for 1 hour.

7. Mineral marinade for pork neck: grate pork neck with salt, stuff with garlic, spices and herbs. Pour half a liter of mineral water into a bowl, squeeze 1 lemon there and put the pork neck. Marinate in a cold place for 5-7 hours. Bake for 1 hour.

8. Beer marinade for pork neck. Grate the pork neck with salt, spices, stuff with garlic. Pour with beer (preferably fresh) and pickle in a cold place for 2-4 hours.

9. Soya marinade for pork. Fill the pork neck with garlic, grate with spices and pour 2: 1 in soy sauce with water. Marinate in a cold place for 2 hours.

10. Mustard-sour cream pork neck marinade. Mix 3 tablespoons of sour cream with 2 tablespoons of mustard and 3 garlic cloves. Stuff the neck with garlic (5 teeth) and prunes (20 pieces), grate with a mustard-sour cream mixture and pickle for 4 hours.

11. Kefir and onion marinade for pork neck. Mix half a liter of kefir with chopped onion (5 goals), grind 5 pieces of kiwi in mashed potatoes and grate the pork neck with all this. Marinate at room temperature for 3 hours.

Pork neck baked in the oven in foil.

Roasted pork neck in the oven in foil is a hearty and tasty main dish that can be easily cooked at home even in the simplest oven. This meat dish is perfect for both homemade dinner and the festive table. The meat is consumed cold with mustard, horseradish or other sauce that blends with meat products. The cooking process is simple, and the final result depends on the spices used to marinate the neck. Rosemary, coriander, basil, marjoram, ginger, paprika, different types of peppers are ideal for pig meat. You can supplement the meat taste with mustard, soy sauce, sour berries of cranberries, cherries and currants. Perhaps the most important secret in the proper preparation of meat is that salt should be added after the meat has been marinated. That is, before the very process of frying or baking.

In order to cook the pork neck in the oven in foil, you will need:

Pork neck 1 kg
Carrot 180 g
Purple onion 200 g
5 cloves garlic
Salt to taste
Freshly ground black pepper to taste
Ground coriander to taste
Rosemary 2 sprigs.

1. Place the pork neck in a colander and rinse thoroughly in running water. Clean the skin with a knife and rinse again. Dry with a paper towel or regular napkins.

2. Take coarse rock salt and rub meat on all sides. Sprinkle with freshly ground black pepper and coriander. Black pepper and coriander are best used in seeds, and before use, grind in a coffee grinder, mill or special mortar for spices.

3. Peel the garlic cloves. Grate or chop with garlic. Rub garlic on your neck well from all sides.

4. Peel the purple onion, cut into half rings. Take the foil. Place it in a suitable baking dish. In the center of the foil, lay out the half rings of the onion.

5. Lay the pork neck on the onion pillow. When baking, the onion will start up the juice and the meat will be stewed as if in onion sauce. Peel and rinse the carrots. Cut into rings, not thin. Lay on the neck. Season the vegetables lightly with pepper. Add sprigs of rosemary.

6. Wrap the pork neck foil in several layers to prevent the formation of liquid. Place on a baking sheet. Preheat the oven to 190-200 degrees. Send the neck to the oven for 60-80 minutes, depending on the capacity of your oven.

7. Remove the baking sheet from the oven and let it cool completely without unrolling the foil. You can check for readiness by piercing the meat (through the foil) with a long knife. If the meat is pierced freely and the knife is easily taken, the pork neck is ready. After complete cooling, remove the foil and onion.

8. Pork neck, baked in the oven in foil, comes out very tender, juicy and aromatic. Cut the meat into slices and serve with simple side dishes of vegetables, potatoes or cereals. You can decorate the dish with baked carrots and fresh herbs. Bon Appetit!

Pork dishes are always hearty and delicious. Most often, housewives cook a pork neck, baked in the oven. There are quite a few options for its preparation and serving. In order for the whole piece of meat to turn out juicy and soft, it must first be properly selected and prepared for further processing. Before baking, pork can be marinated in aromatic mixtures or stuffed with various ingredients.

Show all

Garlic Pork Foil

According to this recipe, you can cook aromatic boiled pork in foil. Meat can be served hot or already cooled. In the latter case, you get the option for sandwiches and different snacks.

Ingredients:

pork neck - 1.5 kg;
garlic - 1 head;
honey, barbecue sauce, salt - 2 tsp;
paprika, Dijon mustard - 1 tsp each.

Cooking:

6. Prepare pork for 1 hour at 180 degrees. To check the meat for readiness, you need to pierce it with a skewer - transparent juice should stand out.

When serving, meat can be cut into slices for convenience. In addition to garlic, you can add onions or use any marinade you like.

Juicy meat in the sleeve

This step-by-step recipe will make tender pork. The sleeve keeps meat juices inside, preventing the pork from drying out. At the same time, the aroma of any marinade is also stored inside, and the taste soaks all the meat.

Ingredients:

neck - 1.5 kg;
garlic - 5 cloves;
provencal herbs, ground coriander, salt - 3 tsp each. ;
bay leaf - 2 pcs.

Cooking:

1. The meat is washed and rubbed with part of the dry ingredients. Provencal herbs with coriander will give an additional aroma when baked.
2. Garlic is peeled, cut into pieces and inserted into the meat with sharp edges. If desired, the amount of garlic can be increased.
3. The piece is tied with a thread in the form of a net. Lay the workpiece in a baking sleeve. The ends are tied. At the top, several incisions are made so that steam can escape from the sleeve.
4. Cook in a preheated oven. Recommended temperature is 180 degrees. On average, the meat will be ready in an hour, but due to the characteristics of the oven and the size of the piece, it may take longer.

Before serving, the sleeve must be opened and the meat allowed to stand in the oven for another 10 minutes, so that the top has time to brown.

With cheese and mushrooms

Pork with mushrooms and cheese is a beautiful and delicious holiday dish. From mushrooms, it is recommended to take mushrooms available at any time of the year.

Ingredients:

neck - 1 kg;
mushrooms - 500 g;
cheese - 300 g;
tomatoes - 2 pcs.;
salt, pepper, spices.

Cooking:

1. First, a piece of meat is washed, cuts are made in it.
2. Mushrooms are washed, cut into slices, tomatoes - in circles, cheese is rubbed on a large grater.
3. Pieces of mushrooms and tomatoes are inserted into the cuts, salted and pepper. Bake for about an hour in the oven, then sprinkle with grated cheese and cook for another 10 minutes.

The dish is served hot.

With wild garlic

Pork is more spicy if cooked with wild garlic. You can just stuff it with a prepared piece of meat, but it will be more interesting to cook a roll.

Ingredients:

pork neck - 1 kg;
wild garlic - 300 g;
onion - 1 pc. ;
pepper, salt to taste.

Cooking:

4. The meat is prepared in the usual way. Cut in a spiral so that the piece unfolds, becoming flat. Lightly beat off.
5. The wild garlic is chopped by cutting with a sharp knife, the onion is peeled, finely chopped and mixed with wild garlic.
6. A layer of meat is salted and pepper. You can season the pork with dried garlic or coriander. Spread the green filling and roll.
7. Bake for about an hour in the oven, preheated to 180 degrees.

With potatoes, tomatoes and onions

You can cook the dish immediately with a side dish, in the role of which will be potatoes and tomatoes. Pork tastes delicious with potatoes of any kind.

Ingredients:

neck - 1 kg;
potatoes - 500 g;
tomatoes - 5 pcs. ;
onions - 2 pcs. ;
greens, oil, salt - to taste.

Cooking:

1. First prepare a piece of pork: washed and rub with spices to taste. You can use any marinade.
2. The meat is laid out in the center of the mold coated with oil.
3. Peel the potato, leave the small whole, cut the large into several parts. Spread around the meat.
4. Tomatoes are washed, cut into slices and put on top of potatoes - so the vegetable does not overdry in the oven. Spread onion, cut into rings. If desired, you can put slices of cheese on top or add mushrooms to the dish.
5. Cook for about an hour in a preheated oven. From time to time you need to water the contents of the form with the juice that stands out.

Instead of regular tomatoes, you can use cherry.

Festive meatloaf with prunes

It is not necessary to bake pork in a whole piece - for the celebration, serving in the form of a roll will be more appropriate. In this case, the filling can be any, at the discretion of the hostess. In this case, it is cooked with bell pepper, garlic and prunes.

Ingredients:

pork neck - 2 kg;
sweet pepper - 1 pc.;
garlic - 1 head;
prunes - 5 pcs.;
mayonnaise, mustard, pomegranate juice - 2 tbsp each. l ;
grain mustard - 1 tsp;
bay leaf, pepper, salt - to taste.

Cooking:

1. Garlic is peeled, cut into small pieces. Peppers are cleaned of seeds and partitions, cut into fairly small cubes.
2. The meat is washed, cut in a spiral so that the piece unfolds, becoming flat. Both sides are greased with pomegranate juice. Glove and salt on both sides.
3. The meat is rolled back, wrapped with cling film and left in the refrigerator for an hour.
4. Mustard mixed with mayonnaise, add a few crushed bay leaves. The inside of the marinated meat is smeared with the resulting sauce. Pepper with garlic is evenly distributed on top, chopped prunes are added and rolled tightly again.
5. Additionally smeared with sauce and top. Wrap in several layers of foil and cook on a baking sheet at 180 degrees. It will take about two hours to cook.
6. At the end, unfold the foil and leave the dish in the oven for another 10 minutes to brown.

The festive roll is served to the table, cut into slices of about 2 centimeters.

How to choose meat?

Pork neck is an oblong piece of meat. There are no bones in it, but a small amount of fat is present. These layers speak of the freshness of meat - they should be pinkish or white.

When choosing meat, you need to be guided by other rules:

the color of young pork is pink;
press on the surface with your finger - the meat should be resilient and quickly return to shape;
when buying on the market, you need to require a veterinary report.

Marinade recipes

You need to marinate meat in a ceramic, enameled or glass container, aluminum utensils will not work.

Traditional and simple recipes are described in the table:

Marinade name	Recipe
Onion	Onions (an arbitrary amount) are peeled, passed through a meat grinder and mixed with salt. Add garlic and herbs to taste, mass rub the pork neck. Withstand day in the refrigerator
Mustard	3 tbsp. l sour cream mixed with 2 tbsp. l mustard. Chopped garlic is added to taste. Marinate 12 hours
Wine	Wine can be anything, but dry red is considered a classic. 4 onions, 500 ml of wine, pepper and salt are taken per kilogram of meat on average. Pickled meat is kept in the cold for 5 hours
Beer	Rub the pork with salt and pepper, pour any beer so that the drink completely covers the meat. Keep in the cold for 2-3 hours
Soybean	The meat is processed with your favorite spices and poured with soy sauce, mixed with water in equal proportions. A few hours are enough
Honey	3 tbsp. l mustard is mixed with the same amount of honey, spices are added to taste. Lubricate the meat and clean it in the cold all night.
Cranberry	Fresh cranberries are sorted, mashed to a state of mashed potatoes and the meat is spread with a mixture. Spices are added to taste. For lovers of sweet marinades, you can recommend adding a couple of spoons of melted honey to cranberry puree. You can leave the pork in the marinade all night - so the meat will turn out more tender

The consistency of the marinade can be made thicker or thinner as desired.If you plan to bake the dish with a whole piece in the sleeve, then meat and pickle in it, in other cases use a saucepan or bag (if the marinade is not liquid).

How can I stuff meat?

There is not always time to stand the meat in the marinade. It turns out to be no less tasty if stuffed with auxiliary products. The easiest way is to use garlic.

Before cooking, the pork is washed, dried on a paper towel, and a saline solution is injected with a syringe in different places. They try to avoid through holes - when baking, liquid comes out through them, and the meat turns out to be dry.

Next, they take a sharp knife and make cuts of 1.5 cm, where the garlic cloves cut into slices are inserted. You can also fill the cuts with prunes, mushrooms, nuts or pieces of cheese. As a filling, you can use various vegetables, cut into small pieces. After this, the prepared meat is left for half an hour.

Sometimes it is necessary to fasten the incisions so that the filling does not fall out during cooking. To do this, take the thread and wrap the pork neck in several layers.

If a piece of meat is caught without a thin layer of light fat, it can be tied separately. When heated, it will infiltrate pork, forming a delicious ruddy crust. If there are traces of blood on the surface, be sure to thoroughly rinse the meat.

Typically, the pork neck is cooked at 180 degrees, preheating the oven.But you can set the temperature to 220 degrees. The average cooking time is an hour and a half. It all depends on the weight of the piece, the method of preparation and the features of the oven.