How to cook a piece of pork neck in the oven. Neck baked in the oven in a whole piece

Pork neck can be cooked according to different recipes. Dishes from it will turn out juicy if you cook the pork neck in a whole piece. And different shades of taste of the neck can be obtained using various types of marinating pork meat.

I would like to offer you a few pork neck recipes whole piece: pork neck baked in the oven, pork neck in a baking sleeve, pork neck baked in foil, pork neck steamed in foil, pork neck baked in a slow cooker, stuffed pork neck and marinades for pork neck.

Pork neck is a very tender pork meat from the neck of an animal with streaks of fat. In shape, a piece of pork neck resembles a thick loaf of sausage no more than 30 cm long. This is a harmonious combination of tender meat without inflated muscles and veins with fat. When choosing a pork neck, you just need to pay attention to the color of this fat, it should be white or white-pink (in no case yellow!). Just the right choice of pork neck will provide you with a very tender and juicy pork dish that melts in your mouth.

The choice of a piece of pork neck is done, let's proceed to its marinade.
You can marinate pork neck, as well as pork skewers, in various ways. This will give the meat additional juiciness and flavor.

Marinade for pork meat (pork neck):

The easiest way to pickle pork neck and giving the meat the aroma of spices and herbs: a piece of pork neck (pulp) weighing 800-1300 g is rubbed with a mixture of salt, crushed garlic, peppers and dry herbs (basil, thyme, rosemary, thyme, oregano are suitable for pork - choose according to your taste!) . It is put to marinate in the refrigerator for several hours.

2. Onion marinade: coarsely chopped onions are rubbed with salt (onion juice stands out better this way) and pork, grated with spices and herbs with garlic, is covered with onions and marinated in the cold for several hours, or overnight.

3. Marinating meat with tomatoes, onions and lemon juice : in onion marinade, juice of half a lemon, 2-3 tomatoes, cut into thin slices, 1 tablespoon of vegetable oil. Marinated for several hours in a cool place. I used this marinade

4. Marinating meat in wine : add 1 cup of any wine to any of the above marinades for pork. Marinate the pork neck for at least 2 hours, you can leave it overnight in the refrigerator.

5. Marinating meat in mineral water : salt the pork neck well, rub with garlic, spices and herbs. Mix 1 bottle of carbonated water such as Arkhyz or Bon Aqua with the juice of one lemon and 2 tablespoons of vegetable oil. Pour the soda marinade over the pork neck and let stand for several hours in the refrigerator.

6. Beer pork marinade. Grate the pork neck with salt, spices, garlic. Pour one bottle (0.5 l) of beer. Marinate 2 hours.

7. Marinade for pork - soy sauce . Pour the pork neck grated with garlic and spices (without salt) with soy sauce for 1.5-2 hours.

8. Pork neck in mustard sauce . Mustard marinade for pork: mix 3 tablespoons of sour cream (who loves - mayonnaise) with 2 tablespoons of mustard and 2-3 chopped garlic cloves. The neck is coated with mustard marinade (if sour cream is used, it is first rubbed with salt) and put in a cold place for 2 hours, and preferably at night.

9. Just like barbecue, pork neck can be marinated in kefir - onion marinade, and even with kiwi . To do this, mix 0.5 l of kefir with 7 chopped onions (grind the onion with salt to make juice appear) and 3-4 kiwi puree. Grate the pork neck with salt, spices and pour kefir marinade. Marinate for several hours at room temperature, as it needs heat to marinate meat with kefir. If you leave the pork to marinate overnight, then put it in the refrigerator.

The meat was marinated (or simply salted and peppered), now it remains to choose how and how to cook the pork neck.

Yes, I would like to note that a piece of pork neck before marinating, you can stuff or stuff. To stuff the pork neck, we make deep cuts with a knife and stuff the pork with long sticks of carrots, garlic cloves or prunes. To prepare stuffed pork neck, we make cuts across the piece, without cutting to the very end. It turns out such a book with pages. The thickness of the pieces of the neck is about 1.5 cm. In these pages we insert minced meat (stuffing) from chopped dried apricots, prunes, walnuts and greens. Honestly, the filling can be anything, it all depends on your imagination. You can, for example, chop the greens and mix it with grated cheese. Or you can simply lay out slices of cheese or vegetables (zucchini, eggplant, tomatoes) between the meat sheets. Before stuffing or stuffing the pork neck, a whole piece of pork (or each cut piece) is rubbed with salt and spices. If a thick marinade is used, such as mustard, then the pieces can be smeared with marinade. After stuffing, coat the entire piece of pork neck with marinade (sauce). Fasten the cut pieces with wooden skewers or toothpicks so that the piece seems whole and does not fall apart.

Pork neck recipes:

Whole piece of pork neck baked in the oven cooked in a preheated oven at a temperature of 180 g for about 1 hour (plus or minus 20 minutes, depending on the weight of the piece of pork neck). It is more convenient to bake the neck in a deep baking sheet or baking dish, laying out a piece of pork along with marinade sauce. If the marinade was not used, then simply pour the broth, or water with wine, into the form in which you are preparing the dish. The readiness of baked meat is determined by the color of the juice released when piercing a piece with a knife. Meat juice should be clear, without blood. During the preparation of the pork neck in the oven, it must be watered several times with the secreted juice.

Pork neck in a roasting sleeve baked at 180 degrees. The cooking time is the same as the previous method. This option of roasting meat is convenient because the fat does not splatter during baking, and the meat is cooked in a kind of microclimate, while maintaining juiciness. A piece of pork neck is placed in the sleeve (with marinade if desired) and tied on both sides. At the end of cooking, a beautiful soft crust forms. If you want to achieve a darker crust of baked meat, then at the end of cooking, cut the sleeve on top and hold your piece of pork in the oven for another 10-15 minutes.

Pork neck baked in foil - Another way to cook a juicy pig. A piece of pork neck with sauce or marinade vegetables is placed on a sheet of foil, wrapped and baked in a well-heated oven. Roasting temperature 180 degrees, the time is the same as when cooking the neck in the oven. To obtain a golden crust at the end of cooking, the foil unfolds and the dish is cooked for another 10-15 minutes.

Steamed neck recipe. You can steam the neck in two ways: cook in a whole piece directly in a double boiler, pressure cooker or slow cooker, or wrap the neck in foil and steam in it. Steamed pork neck takes 40-60 minutes depending on the size of the piece.

Pork neck baked in a slow cooker. The recipe for making a neck in a slow cooker is similar to described by me earlier. the “baking” mode is turned on for 60 minutes, the pork neck is laid. You can add half a glass of water or marinade in which the neck was marinated. Prepared with the lid closed. After 30 minutes, turn the piece of pork neck over to the other side and cook further. At this point, you can put chopped mushrooms in a free place and add cream.

Ham from the neck in a slow cooker you can cook it in another way, for example, as in this video recipe for the Brand multicooker:

for the Panasonic multicooker and other models without the "frying meat" function, fry a piece of meat with the addition of oil in the "baking" mode for about 10 minutes and transfer to "stewing" for 2 hours.

Pork neck baked in a slow cooker with sauerkraut.

What is a multicooker and what features does it have?

The neck is prepared in the “baking” mode for 60 minutes, like the previous recipe. After 30 minutes from the start of the cycle, the neck piece is turned over, 500 g of sauerkraut is added to the free places of the multicooker bowl and 1 tablespoon of ghee or butter. The lid closes and the dish is cooked further until the signal. If, after the signal, the cabbage seems harsh to you or you want a more delicate taste from it, switch the multicooker to the stewing mode. This recipe is similar to the Hungarian pork neck, the difference is that it is cooked in a whole piece.

The barbecue season is about to begin. Nikolay Baratov, editor-in-chief of the culinary magazine, shared a video recipe for pork neck and vegetables fried on a barbecue and the intricacies of cooking:

I would be glad if the pork neck recipes are useful for meat-eaters and pig lovers! 😉

And here is another original meat recipe for you.

Enjoy your creativity with Anyuta and her Notebook! See you soon!

P.S. If the network is busy, you may not be able to access it, just try again several times 🙂

The most popular meat, almost half of humanity, is pork. Pork dishes are soft, juicy, very 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, meat baked in the oven acquires a special unique taste. For this most often used:

salt;
pepper;
garlic;
spices;
fragrant herbs.

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

Pork "loves" oregano, thyme, basil, rosemary, thyme, various marinades.

Important to remember that meat should be marinated in glass, enamel or ceramic dishes. It is strictly forbidden to use aluminum utensils for these purposes.

Roast marinade recipes

We bring to your attention some traditional recipes:

Garlic makes meat taste spicy

note when honey marinade is used, the meat and crust are a little darker than usual, this should not confuse the hostess.

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

It is important to know how much salt is required per 1 kg of pork meat. Marinades are of two types - not containing salt, they take 2 tsp, and salt-containing (for example, soy) - 1 tsp is needed here. salt.

How and with what you can stuff and stuff a pork neck

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

Before cooking wash your neck well and be sure to dry it thoroughly with paper towels: otherwise you will not get a pink crisp. In order for the meat to be evenly salted, a saline solution is prepared, drawn into a syringe, injected 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 the neck is baked in the oven in a whole piece, liquid will come out, and the boiled pork will turn out dry.

Injecting saline into meat has been a housewife's longtime focus.

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

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

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

Recipe for baked pork neck in the oven

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

Recipe neck in the sleeve

To do this, the pork neck is treated with a cooked marinade and stuffed or larded is placed in a sleeve, which is fixed and tied up on both sides so that nothing flows 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 as if in its own juice. To form a dark crispy crust on it, the sleeve is cut from the top and left open until the desired crust is formed. Remove from oven and let cool slightly, then cut into portions.

The readiness of the meat is checked with thin wooden sticks or a knife.

Neck recipe baked in foil

It is advisable to marinate the pork neck for baking in foil. Often the neck is stuffed or stuffed with garlic.. Wrap tightly in foil. You can wrap it twice, the main thing is that there is no way for the resulting juice to flow out. Put in a baking dish and send to the oven, heated to 180º. Until the apartment smells of cooking boiled pork, 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 over the released juice.

Pork neck recipe with potatoes

Meat baked in the oven with potatoes is 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, 5-6 cloves of garlic, a bunch of dill, salt, pepper to taste.

Finely chopped dill and garlic squeezed through the garlic are added to the melted butter. Everything is mixed and you get a delicious spicy oil. On a washed and dried neck, at a distance of 1.5 cm, cuts are made with a sharp knife 3-4 cm deep, treated with salt, pieces of butter are put into them and peppered on top.

The finished dish is allowed to “rest” for 10-15 minutes, removed from the sleeve.

Potatoes are peeled and cut lengthwise into halves. The meat is placed in the sleeve, potatoes are laid along it, the edges of the sleeve are well fixed so that the resulting juice 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 laid out in a deep dish. Besides, greens can be a good side dish for pork neck, different pickles, pickled and fresh vegetables.

Basic rules for baking the neck in the oven

In order for the boiled pork to turn out juicy and soft, first of all, you need to have a high-quality piece of meat covered with a thin, 1 cm, layer of light fat, if the neck is without fat, then it can be tied. The lard will melt and soak the meat, forming a crust. The neck is washed from 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 the 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.

Baked neck can become the signature dish of any housewife

Neck in the Sleeve Recipe:

The best marinades for pork:

Potato Neck Recipe:

Good day, my inquisitive readers. What do you think is the most important thing when cooking meat? This marinade works wonders. Properly prepared pork marinade for roasting in the oven can turn even tough meat into soft. Today's article is dedicated to him.

Try to use fresh meat for roasting. What is frozen and then thawed is slightly inferior in taste to fresh. Choose with a small fat layer. Only then will it come out juicy and tender. If you take lean meat, it may turn out to be dryish.

You can bake pork in foil or in a heat-resistant container. In the second option, it is prepared along with the marinade. It reminds me more. It turns out very tasty and tender.

Delicious recipes

You can also marinate pork in wine, beer, soy sauce and even vodka. In beer, pork knuckle is especially delicious. I advise. My husband was delighted with this dish 🙂

In general, there are many options. Today I will tell you about 7 of them. I am sure that you will certainly find the recipe that you most like.

And if you go to nature, be sure to advance. So you get amazingly tender meat.

Neck with mustard in foil

You will need to prepare:

750 g neck;
6-7 garlic cloves;
salt + pepper;
3-4 tbsp mustard seeds.

Cut garlic cloves into several pieces. We make cuts in the pork and insert a garlic plate into each of them. Next, rub the meat with a mixture of salt and pepper. After we grease the pork with mustard and set aside for 20-25 minutes.

We heat the oven to 180-185 degrees. We wrap the pork in foil and place it on a baking dish, and then send it to the oven. Cooking this yummy should be within 75-80 minutes.

Piece in foil

The recipe for this delicacy is as follows:

a kilo of pork pulp;
3 tbsp mustard seeds;
2 tbsp vegetable oils;
6 garlic cloves;
salt + pepper.

We will prepare the marinade from:

6 pcs. allspice;
12-14 black peppercorns;
2 liters of water;
5-6 tbsp salt;
3 leaves of lavrushka;
1 tbsp provencal herbs.

We cook the brine - we send allspice and black pepper, herbs, lavrushka and salt into the water. Bring this mixture to a boil. Then reduce the heat to low and simmer for a couple of minutes. Next, the marinade should be cooled.

We send the meat to the pan and pour the brine. After we cover the dish with a lid and send it to the refrigerator. Perhaps the only significant drawback of this dish is that the pork must marinate for a long time. In brine, the meat must be kept for 2-3 days.

Crushed garlic with a garlic press is mixed with mustard and oil. Slightly add and pepper this mixture. They take the pork out of the brine and cover it with garlic-mustard mass. Place the meat in foil and lay it on a baking dish. The oven is heated to 180-190 degrees and pork is sent there for 80-100 minutes.

Then the meat is taken out of the oven and the foil is carefully unfolded. The main thing is not to get burned. After you need to give time for the pork to cool at room temperature. And only then you can cut this delicacy and sharpen it. You will have to look at the appetizing piece of meat lying on the table for another hour like a boa constrictor at a rabbit 🙂

Loin with potatoes in the sleeve

This exquisite culinary masterpiece will become a real decoration of the feast. For a kilo loin you will need:

a couple of lemons;
8-10 potatoes;
130-140 ml of olive oil;
5-6 garlic cloves;
4 sprigs of rosemary;
a pinch of saffron;
salt + 1 tbsp. black peppercorns.

Citrus fruits are cut into large slices. Add rosemary to them, and knead everything well with your hands. Then this mixture is enriched with chopped garlic, saffron + oil. We add and pepper the composition, and then mix everything.

On the fat of the loin we make shallow cuts-mesh. After that, the pork should be placed in brine. Marinate the meat for at least 6 hours. Moreover, every 60 minutes it must be turned over.

Next, the pickled loin is transferred to the sleeve. By the way, if you are not enthusiastic about lemon bitterness, everything is fixable. In this case, I advise you not to add citrus slices to the meat. Yes, and do not pour out the marinade - it will still come in handy.

Next, we heat the oven to 195-200 degrees. We send the sleeve with the loin into the mold and place it in the oven. I recommend baking for about 40 minutes. After that, the sleeve must be cut and the temperature in the furnace increased. The meat must be allowed to brown.

Place thoroughly washed potatoes (unpeeled) in a bag. Place in a bowl and boil for 4-5 minutes. During this time, the potatoes will reach half-cookedness.

After it, we cut it into slices and send it to the sleeve. Then fill the potatoes with marinade (the one from the meat). And we send the package to the oven, heated to 180 degrees. When it is ready, cut the bag, increase the temperature and let the potatoes brown.

The loin is very juicy and tender, and the potatoes are fragrant. And together they create an amazingly delicious duet. Interesting recipes for cooking potatoes in the microwave.

Mustard Pickle for Carb

For 1.5 kilos of carbonate, you need to take:

1 tbsp (without a slide) wheat flour;
a pinch of dry savory;
1 tbsp store mustard;
¼ tsp dried garlic;
a pinch of ground coriander;
¼ tsp ground black pepper;
a pinch of rosemary;
1.5 tsp salt;
1 tbsp vegetable oils;
1 tsp chopped sweet paprika.

Pepper, coriander, flour and powdered rosemary are mixed. Add savory, paprika, garlic, oil and mustard. Add salt to the mixture and mix everything well. If the mass seems thick to you, you can slightly dilute it with water. The mixture should be of a pasty consistency.

The washed carbonate is dried with a paper towel. And grease the meat with spicy gruel. And then send it for 4 hours in the refrigerator.

With beer and mustard

The recipe for this dish is:

1.7 kg of ham with skin;
salt + pepper;
half a liter of light beer;
1 tsp spicy mustard;
clove of garlic;
1 tbsp chopped thyme + the same amount of chopped rosemary (and 2 more sprigs of rosemary);
2 tbsp vegetable oils.

The ham is washed and cuts in the form of rhombuses are made on its skin. Next, the meat is lubricated with a mixture - butter + mustard + garlic clove chopped with the help of a spadefoot. Pepper, salt and sprinkle with thyme and rosemary. Then the dishes in which you marinate should be covered with a lid or tightened with cling film. We send the pork to the refrigerator for 3-5 hours.

In the oven heated to 230 degrees, place the baking dish. We shift the marinated ham here in advance and pour it with a glass of beer. It is necessary to extinguish at the initial thermal conditions for about 15 minutes. Then, reducing the temperature to 170 degrees, we continue to cook for another 70 minutes. From time to time look into the oven - water the ham with beer sauce.

When the liquid has evaporated, pour in the remaining beer. If suddenly the pork starts to burn on top, cover the form with foil and continue to bake the meat. Garnish the pork with rosemary sprigs before serving. Serve beer sauce in a gravy boat.

In the sleeve with potatoes

Have to take:

300 g pork;
400 g potatoes;
1 large onion;
1 sweet bell pepper;
½ lemon;
50 ml soy sauce;
3 cloves of garlic;
1 large tomato;
some fresh dill;
1 tsp oregano;
pepper + salt.

Cut the pork into large pieces. Add chopped onion, sweet bell pepper and chopped garlic cloves to the bowl with meat. Cut the fragrant dill there. It remains to add the juice of half a lemon and soy sauce. Season with oregano and freshly ground pepper. Mix everything well. Leave to marinate for 30 minutes.

Cut potatoes into pieces. Put it in a bag, lightly salt, sprinkle with pepper and oregano. Mix carefully in the bag. Put the marinated meat on top of the potatoes. Add 1 tomato to this. Tie up the package. Do not forget to make a few holes in the sleeve with a needle. Bake for 75 minutes at a temperature of 180-190C.

Here is the video recipe

In mustard and soy sauce

This option of marinating meat is perfect for baking or.

Ingredients that will be needed:

0.5 kilo of pulp;
1 tbsp mustard;
1 tsp chopped paprika;
sesame seeds;
250 ml soy sauce;
5 garlic cloves;
salt + pepper.

Mix garlic crushed into gruel with mustard, soy sauce and paprika. We cut the pork into portions and fill it with fragrant brine. Then we leave it in the refrigerator for 4 hours - let it marinate well.

Then transfer the pork to a baking dish. And sprinkle the meat on top with sesame seeds. We send the form to the oven heated to 200 degrees. You need to cook pork for 40 minutes, periodically turning the pieces. Well, the aroma will spread - it's hard to resist 🙂

I am sure that now you can cook delicious baked pork. Unsubscribe, my friends, which of the proposed options you liked more. Or maybe you have your own delicious recipe? Then share it. And don't forget. And that's all I have for today: bye-bye.

Pork in the oven cooks relatively quickly. Pork is remarkable in that you can experiment with it, try different cooking methods, temperature conditions, a set of spices, etc. And yet, this meat has its own laws, the secrets of cooking. According to the composition of the ingredients, the following dishes are distinguished: pork with potatoes in the oven, pork in the oven with cheese, pork with mushrooms in the oven, pork with tomatoes in the oven. Pork potatoes in the oven are used more often than other products. because this combination most fully meets our traditions and preferences. According to the method of heat treatment and heat preservation, the following options are possible: pork in foil in the oven, pork in pots in the oven, pork in the sleeve in the oven. Housewives use different ways of cutting and decorating meat and get: pork in a piece in the oven, pork chop in the oven, pork roll in the oven, pork pork in the oven, pork steaks in the oven, pork roast in the oven, French pork in the oven . The French-style pork recipe in the oven stands apart, because. is a favorite dish of many admirers of this meat. Just like pork skewers in the oven. Although it differs from barbecue cooked on coals and in the air, it is very good.

Pork baked in the oven retains juiciness and flavors. Even a beginner can bake pork in the oven. Roasting pork in the oven is not such a laborious process. And a very appetizing dish is obtained at the exit: juicy and tasty pork in the oven. It's impossible to resist!

Pork dishes in the oven are varied. How to cook pork in the oven will tell recipes with photos. For example, "pork in the oven" - a photo of the cooking process will help you get an excellent result. If you are planning to make some kind of original pork in the oven, a recipe with a photo of such a dish is all the more useful. Often looking for a simple recipe for pork in the oven. But if you carefully read our recipes, you will understand that they are not complicated and quite suitable for quick cooking. Such, for example, is the recipe for pork with potatoes in the oven and others.

If you have prepared your own versions of the “pork in the oven” dish, be sure to post the recipes with photos on our website. Your experience will be useful to others. Using photos in recipes helps housewives. The recipe for pork in the oven with a photo will be remembered faster, you will immediately want to cook it. Pork meat in the oven acquires such an unforgettable and irreplaceable taste that you want to cook it all the time. I would like to experiment. By the way, this is how new versions of this dish appeared: meat in French in the oven from pork, pork in foil baked in the oven, pork marinated in the oven. Oven pork recipes are expanding and multiplying thanks to the delights of home cooks.

Many people know how to cook pork in the oven deliciously, how to properly bake pork in the oven or bake pork in foil in the oven, but it’s still worth checking out our recipes. There you will find a lot of interesting things, and for sure you will find something new for yourself.

Let also some tips for cooking pork in the oven help you:

Be sure to rinse the meat from the store, but do not soak. It is best to quickly pour over a piece of pork with hot water, then also with cold running water. Be sure to dry the meat before cooking. If there is water on the meat, it will simply be stewed;

If you want to get the taste of meat in the end, and not spices, it is better to use only salt, black pepper. You can gradually add bay leaves, onions, cloves, allspice, lemon zest to pork;

Frozen meat is best thawed naturally. It is desirable that the thawing process takes place slowly in the refrigerator, in the lower compartment. It is undesirable to accelerate this process in the microwave or under running water, this will negatively affect the juiciness and taste of the dish. Remember that the cooking time of thawed meat is reduced. Fresh takes a little longer to cook.

After seasoning the meat with spices, coat it with vegetable oil on both sides. This will help keep the juices in the meat.

This dish, which has long been loved by our family, is ideal for a change in the festive table, as well as for gatherings on the day off with or without a glass of beer! This juicy and very tasty meat is eaten with pleasure even by children! Try it and you!

1. Prepare the necessary products:
Wash the pork neck and pat dry with a paper towel. Peel the garlic and carrots. Cut carrots into small sticks with sharp tips.

2. In a separate bowl, grind the garlic using a garlic press. Add salt and any seasoning to the meat. Mix well until smooth:

3. Make deep cuts in the meat and stuff it with carrots using a knife (we insert a knife into the cut, and carefully insert the carrots from above. We push it completely into the recess in the meat, and carefully remove the knife):

We stuff carrots not close one to one, somewhere at a distance of 7-10 cm over the entire surface of the neck (on both sides).

4. Rub the meat thoroughly with a mixture of garlic and spices (on all sides):

5. Wrap the meat with cling film and send it to the refrigerator overnight:

6. The next day, when it is necessary (morning or afternoon), turn on the oven at 180-200 degrees.
We cover a baking sheet or a not very deep form with foil (in two balls crosswise) and spread the meat in the middle:

Well wrap the neck with foil:

At this stage, next to the meat, if the size of the form allows, you can place young potatoes, washed and seasoned with sunflower oil and spices, to get a side dish for meat.
We send the neck to the oven for at least 1 hour.

7. After an hour, we take the meat out of the oven, carefully (so as not to burn ourselves with steam) open the foil and check the meat for readiness by piercing it with a knife. If a clear liquid (and not pink) is released from the meat, at the puncture site, then without wrapping it with foil we send it back to the oven for another 15 minutes:

8. Turn off the oven, but do not pull out the meat. Let it stand there for another 20-30 minutes.
After that, we carefully shift the neck onto a dish, cut it with a sharp knife into portioned pieces and serve it to the table with vegetables, herbs and a side dish: