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Prepare the pork marinade: put the laurel, 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 leaves do not lend themselves very well to abrasion. it's flat, so I suggest using coarse sea salt and peppercorns as an abrasive. Don't be surprised: the bay leaf acts as the main spice here. Only here we use it not in its usual form, but in the form of a 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 as a whole and for one purpose. In vain)). If there is no mortar, it is quite possible to 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 bay leaves - thick streaks - can be removed, but it's okay if they remain: when baked, they will become brittle and brittle.

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Add the olive oil to the grinded spice mortar and stir in all the herbs. The marinade is ready. On the question of oil - absolutely any vegetable oil will do. Its main function is to make a protective film on the carcass, which will prevent the loss of juices during baking. Experimentation in the kitchen is good, but in this case, you cannot change the marinade to, say, red wine. If you remove the oil from the marinade, then such a baking method, as described below, cannot be used. I like to use extra virgin olive oil as it is for a day of pickling, oil will also give its notes! About herbs: any herbs are suitable here, there should be a lot of them, because they form a very tasty aromatic crust when baked.

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Take the pork neck. Remember that the pork neck is very fat 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 a slightly different quality. You do not need to cut fat, because it is the fat that melts when baked and makes the meat even juicier. Grate the pork well with the resulting marinade. Ideally, the meat should be marinated 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 at all, you can start baking it after 30 minutes. In case of long marinating, cover with cling film.

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Bake the meat in the oven at 100 ° C for 4 hours for a 2kg slice +1 hour for each additional kilogram of weight. Again, don't be surprised! If you have a piece of 2.5 kg, then it should be in the oven for 4.5 hours at 100 ° C. In this case, for the first two hours nothing will happen: i.e. You will not smell fried meat, the meat will look absolutely raw in the oven. But at this time, the meat is already being cooked. Moreover, it is prepared in a special way, all juices are "sealed" inside, because a long cold roast has the same effect as an instant roast over high heat. The meat remains pink inside: the temperature in a piece of meat will be no more than 80 ° C, i.e. protein changes will not occur. Only after 2-2.5 hours a slight smell will go and, possibly, a little juice will come out. 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 appears soggy, but you can see that the fat has become transparent. Everything is going according to plan - let it be worth the time! In a recipe about lamb, I somehow laid out the whole process "in dynamics" during the entire baking.

Pork neck is one of the best parts of the carcass, so you can make tons of delicious dishes from it! Find out the best recipes.

Peculiarities

The pork neck is the part located between the head and the body of the carcass, that is, along the bucks 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 over the pulp, and this is precisely the main advantage. Pork neck is often used to prepare a shish kebab, it is also baked, fried in a pan or grill. There are a lot of options for delicious dishes!

How to choose?

To cook a delicious pork neck, you must first choose the right one. When buying, pay attention to the following points:

• The color of the pulp. It should be light pink with white streaks. If the meat has an unnatural 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 pleasant enough, characteristic of meat. If you feel sourness or putrefaction, then refuse the purchase.
• It is also important where exactly you buy the pork neck. This should be done only from trusted suppliers or manufacturers. Avoid spontaneous markets and stalls, for sure the sale through them is carried out illegally and without appropriate documents. Better to go to a large hypermarket, a specialty store, or a large official market.

What to cook with pork neck?

How to cook pork neck deliciously? Some interesting options are suggested below.

Option number 1

Pork baked with cheese and tomatoes will turn out to be incredibly appetizing. To prepare such an exquisite dish, you will need:

• about 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 fresh slice).

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 add to the mixture as well.
2. Wash a piece of pork neck well, make several transverse rather deep cuts in it. Place the pulp in the marinade and refrigerate overnight or at least a few hours.
3. Next, cut the tomatoes into rings and the cheese into slices. Place a slice of cheese and a tomato into each cut 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 number 2

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

• a kilogram of pork neck;
• five to seven cloves of garlic (more or less to taste);
• about 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 and chop the garlic in any way, for example, pass through a garlic press, grate or finely chop with a knife.
3. Combine chopped garlic with salt and pepper. With this mixture, rub a piece of pork neck thoroughly, 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 fat should not leak during the cooking process, otherwise the meat will turn out to be dry.
5. The oven should be preheated to about 200-220 degrees. Bake the pork neck for about 60 to 70 minutes.

Option number 3

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

• 500 grams of pork neck;
• one head of onion;
• two sweet bell peppers;
• about 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 of soy sauce;
• 150 grams of ketchup or 70 grams of tomato paste;
• three tablespoons of rice vinegar;
• a quarter glass of vegetable oil.

Preparation:

1. First of all, you need to make the sauce. Put soy sauce, vinegar, ketchup (tomato paste must be mixed with water until smooth) and sugar in a bowl. Mix everything and whisk 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 and cut the mushrooms into cubes, like pineapple.
3. The pork neck must be washed and cut into medium-sized cubes. Heat the oil in a deep enough skillet. Dip the pork in starch and fry for about five minutes. Then add vegetables with pineapple and mushrooms to it and fry everything together until tender.
4. Pour the sauce into the skillet, cover it with a lid and let the dish simmer for about five minutes to soak all the ingredients.
5. Done, you can serve!

Option number 4

This recipe is very exotic, but the dish will turn out delicious and spicy. For cooking you need:

• a 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 (sea salt is best);
• sprig of rosemary;
• a few 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. Combine 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 skillet and fry the whole piece of pork. So it will have a golden brown crust, and all the juice will remain inside and will not stand out during further cooking.
3. Cover a baking tray with foil, put a pork neck in it, line it with chopped orange slices, and pour orange juice mixed with water. Close 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 to cook different delicious pork neck dishes, because they are very appetizing, and will also please your household and surprise guests.

Oct 17, 2016 Olga

Pork is by far the most popular of all types of meat. Due to its fat content and softness, pork dishes are always 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 present on the menu.

Pork dishes baked in the oven look best 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 delicious to bake a PORK NECK?

PORK NECK - festive dishes

Baked pork has always been associated with home celebrations. Ah, this aroma of juicy baked meat with an appetizing crust, stuffed with garlic, how wonderfully it spreads throughout the house and lures guests! Especially if you have a good piece of pork languishing in the oven, or even better, pork neck. Just a fabulous treat!

There are many known recipes for making pork neck. But there is one unapplicable rule in cooking this meat - it is always cooked in one 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 bacon, which makes the meat so juicy during the cooking process. Therefore, when buying a pork neck for cooking at home, pay attention to the presence of these streaks of bacon.

A high-quality pork neck looks like this:

• The meat of a young pig has a white or white-pink color of greasy veins. Whereas the yellow color of bacon suggests that the pig is most likely already at a rather old age. Such meat will not turn out tender, even with very long marinating.
• If the meat has a pungent smell of animal or urine, then most likely you are offered a piece from the carcass of a non-neutered male. Avoid such purchases, the heavy "aroma" cannot be beaten off by any spices and seasonings.
• Imported meat is often treated with chemicals, it does not have any aromas, but it also has no taste.
• Be especially wary of buying frozen meat. Freeze dates are often faked, and after thawing, you can expect an unpleasant surprise in the form of a long-spoiled product.
• For a festive table, try to buy fresh chilled meat, pale pink in color and a pleasant smell. Be sure to ask the date of slaughter of the animal and do not hesitate to inquire about the certificates from the veterinary clinic.

We figured out the purchase of the neck, now we will proceed to the most important thing - the process of preparing the pork neck.

Ingredients:

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

Cooking method:

1. Cut the garlic into slices.
2. Wash the neck and pat dry with a towel. Use a sharp knife to make holes in the meat and stuff it with garlic slices.
3. Dissolve the salt in warm water, draw the solution into a syringe and use a needle to inject the saline solution into different parts of the meat.
4. Combine ground black pepper, pork spices and mustard. Rub the neck with the spice mixture.
5. Wrap a piece of meat in a roasting sleeve, tie it around the edges, and put in the refrigerator to marinate for 12 hours.
6. Preheat oven to 220 degrees. Place the sleeve with the 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 for another 30-40 minutes until the meat is cooked.
8. Remove the finished neck from the oven and cover with a deep bowl or other utensil. The meat should rest for about 10-15 minutes.
9. Remove the neck from the sleeve, cut into 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 on a fine grater. Mix the garlic with salt and ground pepper.
2. Wash the neck, pat dry with a towel and rub with a garlic mixture.
3. Wrap the meat in plastic wrap and leave at room temperature for 3 hours.
4. Remove the pickled neck from the film and wrap it in foil so that you get a tight package without holes.
5. Preheat the oven to 200 degrees, put the neck on a baking sheet and bake for an hour.
6. Then remove the neck from the foil and brown until appetizing.
7. A neck prepared 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 potatoes, preferably small
• 200 gr. butter
• dill
• 5 tooth. garlic
• pepper

Cooking method:

1. Pass the garlic through a press.
2. Chop the dill as small as possible. Mix garlic with dill and softened butter.
3. Wash the neck, dry it 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. Rub the neck with salt and pepper, including all the pockets. Put spiced butter into each cut-pocket.
5. Peel the potatoes and cut them in half.
6. Place the meat in a roasting sleeve, place the potatoes around it and tie the edges of the sleeve.
7. Preheat oven to 180 degrees. Put the meat and potatoes on a baking sheet and put in a hot oven for an hour.
8. Then cut the sleeve on top and bake the meat until tender. Put the finished neck on a dish, garnish with baked potatoes and fresh herbs.

Baked pork and pork neck dishes 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 business, Until the wonderful aroma of meat calls everyone to the table.

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

And finally look video recipe.

How to make a pork neck roll

Enjoy cooking and be healthy!

Always yours, Alena Tereshina.

Description

Pork neck in the oven- an incredibly tasty dish that will turn out to be juicy and aromatic. It is prepared very simply, and the only drawback is the long baking time. But the finished dish is so tasty and mouth-watering that how much it is cooked is not a problem. We offer a step-by-step recipe with a photo, according to which you can easily marinate a 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 prepare any dish. This meat makes excellent steaks, delicious boiled pork, appetizing kebabs, juicy chops, grilled meat on the bone. Pork neck can be baked in the oven. The baked meat turns out to be juicy, aromatic and appetizing. Moreover, its calorie content is low compared to fried meat with potatoes.

You can bake meat in foil or a sleeve in portions or a whole piece. The proposed recipe will allow you to make a 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 piece under cheese and tomatoes, or give preference to non-standard ingredients, such as oranges or pineapples.

Ingredients

• 
  (neck, 1 kg)
• 
  (mild, 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 a pork neck in the oven, you should follow the step-by-step recipe with a photo. To do this, you need to prepare all the components. These are meat, vegetables, mustard, honey, spices and an egg. And then only you can proceed to cooking.



First you need to prepare the mustard sauce. You will need it for grating meat. It is necessary to prepare mustard, honey, egg. Onions and basil must 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 dry with a paper towel to get rid of excess moisture. The finished piece of pork neck must 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 should remain from the bottom edge.



Next, you should cut the meat, starting from the first cut, moving left and right. Also, about 1-1.5 centimeters should remain to the edges. You can navigate by the photo, which clearly shows the cutting process.



You should get a fairly thin and large piece of meat. It needs to be opened when preparing for stuffing.



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



You need to roll a piece of meat as it was originally. Excess mustard may run out. It's OK. You can put them in a bowl, you will need them to make meat sauce. Or you can simply coat a piece of pork neck with them.



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



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



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 the onions should be peeled, and the carrots should be peeled. All vegetables should be chopped with a sharp knife..



The vegetables should be fried in the pan where the meat was fried. By this time, the pork neck needs to be taken out and transferred to a baking sheet, where it will wait for further cooking.



Vegetables need to be poured with a glass of water and two glasses of dry red wine. Bring the mixture to a boil and let it simmer for one to two minutes.



Place the meat on a high-rimmed baking sheet or in a baking dish. Pour the meat sauce (water, wine and fried vegetables) there..



On top of a baking sheet or baking dish, cover with foil and put in the oven. It remains to set the temperature (160 degrees). The baking time is 2.5 hours.



After two hours, the meat is ready.



Take out the meat and put it on a plate or dish. The meat sauce needs to be tasted better. To do this, salt and pepper it. You can also thicken it with flour (optional).





It remains to put the finished delicacy on a plate (preferably with high sides). Pour a little sauce on top of the pork neck. You can sprinkle with herbs or add vegetables to the dish.



Bon Appetit!

The neck is the tender and most delicious part of pork. A thin layer of fat between the fibers adds juiciness to the meat.

This part of the carcass is baked, as well as grilled, steaks or delicious kebabs.

Pork neck in the oven in foil - the basic principles of cooking

Pork neck in the oven in foil turns out juicy and incredibly tasty. You can pleasantly surprise your guests with this dish. The preliminary preparation of the ingredients takes a little time. The pork is then cooked in the oven for a couple of hours.

Spices and herbs are used to cook pork neck in the oven in foil. The dish will turn out to be juicy if you do not cut all the fat from the meat. But you can focus on your own preferences. Pork is baked in a thick-walled heat-resistant metal or ceramic dish. The marinade for meat is prepared in a container that does not oxidize.

The readiness of the pork is easy to determine. The meat is pierced with a long knife edge and, if the ichor does not flow out, the dish is ready.

Pork can be cooked with mushrooms, vegetables, or cheese. You will get a full-fledged main dish that will not be ashamed to serve even on a festive table.

Recipe 1. Pork neck in the oven in foil

Ingredients

vegetable oil;

kg of pork neck;

sea ​​salt;

two bay leaves;

four cloves of garlic;

rosemary and black pepper;

60 liters of sour cream or mayonnaise.

Cooking method

1. Crush the peeled garlic through a press, combine the gruel with a broken bay leaf, spices and salt.

2. Rinse the meat and wipe it with paper towels. Lubricate a piece of pork with a spicy mixture and sour cream or mayonnaise. We marinate for several hours or leave in a cool place overnight.

3. Then wrap the pork neck in foil and bake for half an hour at 200 degrees. Then we twist the temperature to 180 ° C and cook for another hour.

4. Make a cut in the foil, unfold it and put it in the oven for another quarter of an hour. Serve the meat, cut into slices, with vegetable salad or boiled potatoes.

Recipe 2. Pork neck in the oven in foil with mushrooms and vegetables

Ingredients

pork neck - 1.5 kg;

spices;

champignons - 200 g;

dried thyme - a couple of twigs;

large carrot;

garlic - three cloves;

potatoes - ten tubers.

Cooking method

1. Rinse the pork neck and dab it with napkins. Now marinate the pork. To do this, salt it, sprinkle with different spices, add thyme.

2. Peel the garlic cloves and cut into slices. Puncture the meat and sprinkle generously with garlic chunks. Coat with vegetable oil on all sides. Leave in a cool place for a few hours, or better yet, overnight.

3. Take out the meat, place it in a tin covered with foil.

4. Peel the potatoes, wash and cut lengthwise into 6-8 pieces. Cut the peeled carrots into large rings, rinse the mushrooms and divide into 4 parts. Season the vegetables with salt, pepper, lightly pour with vegetable oil, and transfer to the form for the meat.

5. Put the pork in the oven for an hour and a half. At the end, open and bake for another 15 minutes. Determine readiness by piercing the meat with a sharp knife, if the ichor does not stand out, the dish is ready.

Recipe 3. Pork neck in the oven in foil with mustard

Ingredients

four cloves of garlic;

mustard - 30 g;

drain. butter or ghee - 30 g;

pork neck with layers of fat - 800 g;

two bay leaves.

Cooking method

1. Rinse a piece of pork neck under running water and dry. We make a semblance of an accordion out of a piece of meat, making deep transverse cuts. This will allow the meat to marinate well. Grate the pork with a mixture of salt and spices and leave overnight. Insert garlic plates into the cuts. We wrap the neck tightly with cling film and leave in a cool place.

2. The next day, remove the film from a piece of pork, and prepare the product for baking. Grease the foil and cover a deep shape with it. We put the pickled pork in it.

3. We coat the product with mustard, wrap it in foil and bake at an average temperature for at least an hour.

4. About 20 minutes before the end of cooking, unfold the foil and pour the juice formed on the baking sheet onto the dish. Serve the necklaces hot.

Recipe 4. Pork neck in the oven in foil with tomatoes

Ingredients

kg of pork neck;

five cloves of garlic;

150 g of cheese;

80 ml soy sauce;

100 ml of vegetable oil;

200 g of tomatoes;

30 g mustard.

Cooking method

1. Wash a piece of pork neck, dry it and put it on a cutting board. We cut the pork into equal parts, without finishing until the end.

2. Rub the meat with salt, spices and pepper. Peel the garlic and chop the cloves into thin plates. We make small cuts and insert the garlic plates into them.

3. Prepare the marinade. Mix freshly squeezed lemon juice with soy sauce, vegetable oil and mustard. Mix well.

4. Place the pork in a deep bowl and pour the marinade over the meat. We cover with a lid and send to the refrigerator overnight.

5. Cover the baking container with foil, folding it in half. We shift the meat into the form. My tomatoes, wipe them with a towel and cut into rings. The cheese was cut into thin slices. Put tomato rings and cheese slices into the cuts.

6. Cover with a second sheet of foil and send to the preheated oven. We bake for an hour at 200 C. Then remove the foil and cook for another quarter of an hour, so that an appetizing crust forms on top.

Recipe 5. Pork neck in the oven in foil with vegetables

Ingredients

eggplant;

400 g pork neck;

bulb;

50 g parsley and cilantro;

100 ml of vegetable oil;

three cloves of garlic;

30 ml lemon juice;

three fleshy tomatoes;

bell pepper.

Cooking method

1. Grind the eggplants in advance, place them in a deep bowl and sprinkle with salt to remove the bitterness.

2. Peel and grind the rest of the vegetables into medium cubes or in any other way. Crush the garlic with the back of a knife and finely chop it.

3. Cut the pork neck into steaks. We wash them and dry them with paper napkins. Sprinkle the pork with lemon juice and salt. Leave the meat to marinate for 10 minutes.

4. Fry all chopped vegetables in a pan, except tomatoes. We put the products in a pan in the following sequence: first onions, then bell peppers and eggplants, previously washed from salt.

5. In a deep bowl, mix the vegetable fry, fresh tomatoes, crushed garlic and finely chopped greens. Salt the mass, add seasonings to taste and mix.

6. Put the pan on high heat and fry the steaks in it on both sides. Three minutes each will be enough.

7. Cover the baking sheet with foil, coat it with oil. We spread the fried steaks and vegetables on the deco.

8. Wrap the food with foil and tuck the edges.

9. Bake the pork neck in the oven for about 15 minutes at 180 C. If you haven't fried the vegetables, leave the dish in the oven for another ten minutes.

Recipe 6. Pork neck in the oven in foil with prunes and wild garlic

Ingredients

80 ml olive oil;

kg of pork neck;

5 g of dry mustard;

12 pcs. prunes;

half a hot chili;

wild garlic - 5 pcs.;

freshly ground pepper;

clove of garlic;

sea ​​salt.

Cooking method

1. Wash the prunes, pour boiling water over and leave for a quarter of an hour.

2. Place dry spices in a small bowl. Finely chop the ramson and chili. We shift the resulting mixture of wild garlic and pepper into a mortar. We also send a mixture of spices, garlic squeezed through a press and pour in olive oil. We rub everything thoroughly with a pestle.

3. Wash the neck, dry it with a paper towel and cut into an accordion.

4. Drain the infusion from the prunes, dry it. Rub the meat with our spicy mixture. Put a couple of prunes in each cut.

5. Wrap the pork in foil and refrigerate for 12 hours.

6. Preheat the oven to 200 C. Put the meat in the tin without unrolling the foil and put it in the oven. We cook for an hour. Then we tear off the foil from above, open the meat and bake another 15 min, so that a golden crust forms on top.

Recipe 7. Pork neck in the oven in foil with onions

Ingredients

one and a half kg of pork neck;

six onion heads;

pepper and sea salt.

Cooking method

1. Rinse the pork neck under the tap to wash off the blood. Then rub a piece of meat with a mixture of salt and pepper, you can use other spices to taste.

2. For the onion marinade, cut the peeled onion into rings or half rings. Place the onion in a bowl and add a little vinegar and water to it. Stir and leave to marinate for 15 minutes.

3. Rub the pork neck with onion marinade. Squeeze the onion and lay it out on the surface of the meat. We marinate the pork neck for about an hour or two.

4. Lubricate the pork with mayonnaise and mustard. Cover the form with foil, put a piece of pork neck on it and cover with a second sheet of foil. We bake for about two hours until cooked through.

• Do not marinate food in aluminum pans, as they will oxidize and the food may taste metallic.
• The marinating and baking times depend on the size of the pork neck piece.
• It is better to bake the pork neck in one piece, so the meat will turn out juicy and soft.
• To make the meat tender, leave it in the marinade overnight.