Recipe for roasting pork neck. Long roast pork neck for the New Year's table

If you didn’t think of a buffet, but a full-fledged festive table with cold appetizers, salads and dessert, then in this scenario it’s hard to imagine treats without a real hot dish. Pork baked in the oven, garnished with herbs and vegetables, exuding heat and an unsurpassed aroma of spices and meat, will become a truly central dish on the table. All attention will be riveted on him until all the guests and household members try and eat plenty of juicy delicious meat.

The art of cooking tender and fragrant pork baked in the oven is an indicator of the skill of a true culinary specialist.

Despite the fact that there are many options for cooking pork in the oven, even more types of meat and spices are used, all of them are united by the true love of the culinary creator himself for such a great hot dish.

If you are still wondering what hot dish will be festive enough for the New Year or Birthday, then cast away all your doubts. Oven-roasted pork easily aspires to be the number one favorite with our home cooks. This is especially true for the New Year. Boiled pork or meatloaf, juicy ham or stuffed neck, for us in the New Year this is a symbolic and festive dish, akin to Olivier salad.

Pork baked in the oven can be supplemented with vegetables that will be baked with it, mushrooms, spices and herbs, even other types of meat. There are so many different culinary secrets surrounding the recipes for cooking this meat that sometimes you don’t know which side to approach it. You can bake pork in foil or paper, in an open way or in a sleeve, in dough or a fur coat of vegetables. It can be a whole piece or an original sliced ​​​​accordion with tomatoes and cheese, it can even be a fragrant filling wrapped in meat. The limits are set by your imagination and skills.

For such a dish as pork baked in the oven, several main types of pork meat are traditionally used: neck, ham, shoulder and chop. Sometimes pieces are sold with the names "pork for roasting", but most often these are all the same parts of the body. The taste of the baked meat will depend on which part you use. A leaner chop may turn out to be dry, so it is advisable to marinate and stuff it; you can make excellent rolls from it, for example, with mushrooms. A more tender and fat neck is remarkably baked as a whole piece, dryness does not threaten it due to fatty streaks, but it also seriously decreases in size, although it remains very juicy. The ham is also quite lean meat and requires additional feeding with marinade or cooking in conditions where the meat's own juices are not allowed to evaporate freely. I'm talking about sealed dishes and all kinds of "wrappers" for meat.

In any case, to cook baked pork, you need to arm yourself with suitable utensils, since a festive piece of meat is usually large, with foil or a sleeve, spices and sauces, and there is also time for pre-preparing the meat, or rather for marinating.

It’s hard to argue with the fact that meat that has lain overnight in the marinade before getting into the oven will not be tastier than a piece that immediately goes to the roasting. Although there are also quick recipes. After all, it is not always possible to subjugate time, and guests are more than sudden. One thing is clear that you should have a couple of hours to prepare and the process of roasting pork itself.

Let's look at a variety of recipes to choose "the one" and cook it.

Pork roasted in the oven in a large piece with honey, barbecue sauce and Dijon mustard

Pork baked in the oven in fragrant spices is also called boiled pork. This is a very tasty and juicy meat that can be eaten hot, serving it on the table as a main course, or it can be used cold for sandwiches. Many people have probably seen that baked ham is sold in sausage departments in stores. So, it is also prepared by baking, the only thing is that it is still difficult to trust store options, because you don’t know exactly how fresh the meat is, how it was cooked, and whether any harmful additives were used. Homemade pork will of course be healthier and tastier because you will know exactly what you put in and when you cooked it. Such meat can completely replace ham and sausage for you.

As for the hot serving option, such pork baked in the oven is more of a festive dish for guests or family members when there are a lot of people at the table. Usually a very large piece of meat is baked, from a kilogram to two, so that it is enough for everyone. After all, many people may want supplements. Especially if it's pork according to this recipe.

For cooking you will need:

• pork (carbonade, ham, neck) - 1.5 kg,
• ground black pepper - 0.5 teaspoon,
• garlic - 3-4 cloves,
• paprika - 1 teaspoon without top,
• barbecue sauce - 3 teaspoons,
• honey - 2 teaspoons,
• Dijon mustard - 1 tablespoon
• salt - 2 tablespoons.

Cooking:

1. The secret to cooking pork in the oven according to this recipe is that the meat is marinated in advance in liquid brine. So it is better salted and saturated with moisture, which allows it to be tender and juicy, even if you use a fairly dry chop or ham.

First of all, wash a piece of fresh pork thoroughly and dry it with a paper towel. Now, in order for the meat to be salted not only outside, but also inside, it must be pierced. For this, a special tenderizer tool or a thin and long knife is suitable.

Make frequent vertical cuts from top to bottom, but not through.

2. Now you need to put the meat in a large bowl, in which it will be possible to fill it with marinade. Marinade recipe: 1 tablespoon of salt per liter of water. Put the meat in a container and fill with salt water so that it completely covers it. Now cover and refrigerate for 2-3 hours.

3. When you remove the meat from the brine, first wipe it well with paper towels so that there is no water left. Now you can rub it with spices.

4. In a separate bowl or bowl, mix honey, sauce and dry spices together. Squeeze the garlic there, you can grate it on a fine grater. Now mix everything well. Please note that mustard is not included in this sauce.

Coat the meat with the resulting mixture on all sides and rub well.

5. Now put the meat with a fatter layer down, and spread the top side with Dijon mustard. This will be the beautiful side of our roast pork.

6. Now place the pork in an oiled baking dish. In order for the pork baked in the oven to bake inside and not dry out on the outside, it must be baked closed. Therefore, cover the baking dish with a lid, if any. If there is no lid, then make it out of foil, tightly bending the edges.

7. Bake the meat in the oven at 180 degrees for about an hour. After an hour, remove the pork, open and pierce with a knife or skewer, if the juice is clear - the meat is ready, if pinkish, then put in the oven for another 20 minutes.

Now you need to brown the crust so that the meat looks appetizing. To do this, simply remove the lid or foil and put the meat back into the oven. Grilling or convection helps to quickly brown the meat. If your stove does not provide this, then simply turn up the temperature for a few minutes, but watch the meat carefully so that it does not burn.

As soon as the crust is browned, take out the pork. The finished pork baked in the oven should lie down a little under the lid, if you are going to serve it hot, the meat will cool down a bit and it will be possible to eat it and it will be better cut into slices.

Serve pork on the table, cut into slices and garnish with herbs. The guests will be delighted.

If you want to use such boiled pork as cold meat, then let it cool completely before cutting. It will become denser and cut much thinner, just right for sandwiches.

Bon appetit!

Juicy pork neck baked in the oven in the sleeve

Another simple way to make pork roasted in the oven juicy and tender is to cook it in a roasting sleeve. The sleeve perfectly retains all the meat juices inside the piece and does not allow the meat to dry out, all the flavors also remain inside and saturate the meat through and through.

To cook pork in the sleeve you will need:

• pork neck - 1.5 kg,
• garlic - 4 cloves,
• bay leaf - 2 pcs,
• ground coriander - 3 teaspoons,
• Provencal herbs - 3 teaspoons,
• salt - 3 teaspoons.

Cooking:

1. In order to keep the meat tender and juicy, we again use the wet salting method. It is quite justified in baked pork recipes when one large piece is cooked. Plus, it saves the meat from excessive dryness, which is sometimes inherent in pork.

Clean and towel-dried meat must be dipped in the marinade so that it completely covers it. The recipe for this marinade is simple: put 3 teaspoons of salt, two teaspoons of coriander and 2 teaspoons of Provence herbs in 1 liter of hot water. Add 2 bay leaves to the water and mix well. The main thing is that the water is hot, boiling water. This will bring out the flavor and aroma of the spices.

Immerse the meat in the brine only after it has cooled, it is not our goal to cook the meat. Let the msu soak for a few hours. Minimum - 3 hours, maximum - overnight.

2. After the meat has rested for its time, take it out and dry it well with towels. Then rub with a couple of pinches of salt, a teaspoon of coriander and a teaspoon of Provence herbs. This will give extra flavor when baked.

3. Now it's time for the garlic. Cut the peeled cloves lengthwise into 4 parts and stuff the pork with these sharp pieces. To do this, take a thin long knife and make punctures in the meat from top to bottom. Put a piece or two of garlic into each hole.

4. Now you need to tie a piece of meat with a thick thread. Pork roasted in the oven tends to shrink and deform a little depending on the streaks of fat. The neck is especially susceptible to this. Plus, when not tied, it tends to take on a flat look, because the meat is soft and not very dense, such as carbonade.

Take a thick undyed thread, preferably cotton, and tie a piece in the form of a net. This can be done by throwing loops on it, crossing the threads in the middle.

5. Next, take a baking sleeve large enough to leave a few centimeters from the meat to the film on all sides. Lay the meat inside, you can add bay leaves from the brine. Then tie off the ends of the sleeves.

To allow small amounts of steam to escape during baking, cut or poke 3-4 small holes in the top of the sleeve.

6. The oven must be preheated to 180 degrees. This is an important rule. which allows you to quickly bake the surface of the meat and lock all the juices inside.

Place the meat in the sleeve on a baking sheet or in a mold and bake for about 1 hour, it may take a little longer. Readiness can be checked by cutting the sleeve and piercing the meat with a toothpick or knife. The juice that flows out should be clear.

To make the meat look more appetizing, let it stand for another 10 minutes in the oven with the sleeve already open, until the top side is browned. After the meat is pulled out, let it rest wrapped in a sleeve and cool slightly. After about 15 minutes, you can put it on a dish and start cutting it to the table.

Serve the oven-baked pork in the sleeve with fresh vegetables, salads and other side dishes, for example.

Enjoy a wonderful hot meal with your family!

Tender baked pork - meatloaf with sweet pepper, garlic and pomegranate sauce

Pork roasted in the oven does not have to be an exceptionally large whole piece. How can you pass by another option for its preparation in the form of a roll. The same piece of pork neck is taken for 1.5-2 kg and cut in a spiral, the filling is added and the meat is rolled up. In this case, the meat is flavored not only by the spices in which you marinated it, but also by the filling. And the filling can be made from vegetables, mushrooms, bacon, cheese, spices and herbs. And much more can be put in a meatloaf.

Such a beautiful dish will decorate any holiday. And cooking it is not too difficult, as it might seem at first glance.

For cooking you will need:

• pork neck - 2 kg,
• bell pepper - 1 piece,
• garlic - 6 cloves,
• mayonnaise - 100 grams,
• mustard - 2 teaspoons,
• mustard seed - 1 teaspoon,
• bay leaf - 2 pcs,
• pomegranate sauce - 2 tablespoons,
• pepper to taste
• salt to taste.

Cooking:

1. Before we start rolling the meat roll, let's take care of the filling. In the filling we will go sweet bell pepper and garlic.

Cut the garlic with a knife into small pieces. Remove the seeds from the pepper and cut into small cubes.

2. Whatever meat you would not cook, be sure to wash it before. Dry the washed meat with paper towels or napkins. Now the large piece needs to be cut in a spiral so that it turns around and becomes flat.

3. Brush both sides of the flat piece of meat with pomegranate sauce. For example, Narsharab.

4. Salt and pepper the meat on both sides. Roll back into a roll and wrap in cling film or place in a bowl. Refrigerate for about 1 hour to marinate the meat.

5. In a separate cup, mix the sauce. To do this, put 2 teaspoons of mustard, 100 grams of mayonnaise, a teaspoon of mustard seeds and crush 2 bay leaves with your hands. Then mix it all up well.

6. Remove the meat from the refrigerator after an hour, unroll the roll and spread the prepared sauce on the inside.

7. Now spread the garlic and bell pepper evenly over the sauce layer. Then roll the roll with the stuffing inside, trying to make it tighter.

8. After rolling the roll, spread the sauce on the outside on all sides.

9. Now wrap the pork in two layers of foil. Place the bundle on a baking sheet or baking dish. Preheat the oven to 180 degrees. And put the meat to bake for 1.5-2 hours.

10. After this time, check the meat for readiness by piercing it with a skewer or knife. If the juice is clear, then the pork baked in the oven is ready. Now you can cut off the top layer of foil and send the meat to the oven for another 10 minutes, so that the top layer is also browned.

The meat is now ready and ready to be served. Cut it into slices 1.5-2 centimeters thick and treat guests.

Bon appetit!

Pork baked in the oven in puff pastry

When your goal is to cook such a dish as a whole piece of pork baked in the oven, but in such a way as to make an indelible impression on the guests and make the holiday unforgettable, and your culinary skills are a legend, then you should pay attention to this original recipe. Straight from France, the traditional way to bake pork in puff pastry. Yes, not just like that, but with mozzarella and jamon, and aromatic herbs. The mere sight of him is salivating.

Pork baked with pear - an original holiday recipe

Perhaps you have tried cooking the classic spiced boiled pork, maybe you even cook a fragrant meatloaf with vegetables. Have you tried to cook pork baked in the oven with fresh sweet pears? Not? You should definitely try this dish.

Now it is no longer a problem to find fresh juicy pears in stores and on the market even in the middle of winter, for example, conference pears, beloved by everyone. And what if you cook pork baked with pears for the New Year. It will be very easy and will not require much time. But it takes a little preparation.

For pork with pears you will need:

• pork neck or chop - 1.5 kg,
• red sweet wine - 100 ml,
• pear - 2 pcs,
• sweet chili sauce - 2 tablespoons,
• balsamic vinegar - 1 teaspoon,
• curry - 1 teaspoon,
• dry oregano - 1 teaspoon,
• salt and pepper to taste.

Cooking:

1. Cut fresh, washed and well-dried pork in the form of an accordion. Make cuts from top to bottom so that the meat opens like a book.

2. Rub the meat with salt, ground black pepper and dried oregano on all sides and place in a deep container.

3. Pour the meat with 100 ml of red wine and leave to marinate for a while. Cover with a lid or cling film. Leave to marinate for at least an hour if you already have a holiday today, or you can even overnight if you prepare in advance.

5. Cut the pears into slices.

6. Prepare a baking dish. A mold or baking sheet will do. Put two layers of foil on the bottom, lay the meat on it. In the cuts made in the meat, put a few slices of pear to fill everything evenly. Then wrap the meat in foil and bake at 200 degrees for at least an hour.

7. Now it's time to prepare the sauce. To do this, in a cup, mix sweet chili sauce, balsamic vinegar and add curry. Mix everything well.

8. After an hour, remove the meat and check for readiness with a skewer or knife. If it’s ready, then it’s time to spread the sauce on the meat and put it back in the oven until the crust is browned. This may take about 20 minutes. Watch the meat.

9. Ready meat will have a sweetish and spicy taste at the same time. Curry will give him a peculiar flavor, and pears will set off the tender, well-baked pork in a stunning way.

Before serving the meat to the tol, let it rest and cool slightly. It will become even tastier. Your guests and family will definitely be delighted!

There are too many ways to cook roasted pork in the oven for us to know them all, but I tried to tell you about noticeable and interesting recipes, the results of which will make your holiday unique.

Today, the husband bought excellent meat on the market - pork neck, or as it is also called pork neck. You know, I didn’t even look for a recipe for what to cook from it, since I already had it prepared in advance. The fact is that after all the New Year holidays, a lot of dishes were recorded in my culinary notebook. When the holidays passed and everyone went to work, everyone began to talk about the dishes that they had tried and which came out incredibly tasty. Many colleagues, including myself, carried one dish or another to work for a long time. I really liked the taste of unusual and juicy meat. A colleague treated everyone to it at lunchtime. I liked the taste of this yummy very much, now it remained to try it at the first opportunity at home. Since the pork neck is the most excellent meat, I decided to cook this dish from it. I have prepared for you a simple recipe, thanks to which you will learn how to bake a pork neck in the oven so that it is juicy. There is a little trick in its preparation: you need to bake it under foil and for no more than 45 minutes. It is also desirable, at least occasionally, to get the meat out of the oven and pour over it with the juice that has appeared. Pay attention to this one too.




So, those ingredients that will be needed:

- pork neck weighing 500 grams,
- garlic to taste
- salt to taste,
- ground pepper to taste,
- a couple of tablespoons of mayonnaise or sour cream.

Recipe with photo step by step:

Wash the pork neck immediately, place it in a baking dish.




Rub the meat well with salt and pepper.




Peel the clove of garlic, squeeze through the garlic, add to the mayonnaise, mix.




Lubricate the entire pork neck with the resulting sauce.






Cover the mold with foil. Be sure to check out how it's done

How to roast pork neck

What you need to cook pork neck

The main ingredient of this dish is the pork neck itself, weighing 1–1.5 kg, while the marinade for it can be different, as well as the methods of baking.

The first pickling method:

• 2-3 garlic cloves, put through a press
• 1 tsp spices rosemary, thyme, black pepper
• 1 st. l. olive oil
• 1 st. a spoonful of salt

The second pickling method:

• 1 st. l. salt
• 2 tbsp. l liquid honey
• 1 tsp spice marjoram and oregano

The third pickling method:

• 1 st. l. salt
• 30 g lemon juice
• pepper to taste
• 30 g olive oil

All the ingredients of the selected marinade are mixed with each other, they evenly rub the prepared, washed and dried meat, after which it must be kept in the refrigerator for several hours

Neck: delicious cooking recipes

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How to bake a neck in foil

Before baking the neck, it must be washed and marinated. You can bake meat directly after processing with spices, but it will turn out not so fragrant. If there was not enough time for pickling, stuffing the neck with garlic will help to add more piquancy to the taste. To do this, punctures are made in the meat over the entire area with a knife about 2-3 cm deep, each of which is placed a thin slice of garlic. Then you should heat the oven to 180 ° C and place in it a piece of neck, hermetically wrapped in foil. The cooking time of meat is selected depending on its mass: an hour is enough for 1 kg, then for every 100 g approximately 5 minutes of being in the oven is added. A quarter of an hour before turning off the oven, the top layer of foil must be opened so that a golden crust forms on the meat.

Checking the readiness of the neck is simple: when piercing a piece of meat, a transparent or slightly yellowish, but not bloody juice should stand out

How to bake a neck in a sleeve

The baked pork neck in the sleeve turns out to be especially juicy, for its preparation it is enough to place the meat in a special culinary sleeve. To do this, marinate the meat, put it in a sleeve, fix its edges and place it in a cold oven. It is necessary to cook meat at a temperature of 180 ° C for an hour. The meat with this baking is tasty, tender and juicy, but without a crust. If you want to get the latter, then the sleeve will need to be opened at the top a quarter of an hour before turning off the oven.

Pork is one of the most popular types of meat due to its fat content and softness. If you are a fan of her and are looking for new cooking recipes, we advise you to cook a baked pork neck, which will not leave anyone indifferent and is perfect as a main dish with any side dish.

Pork neck baked in the sleeve

Ingredients:

• pork neck - 700 g;
• garlic - 3 cloves;
• mustard - 2 teaspoons;
• coarse salt - 1 teaspoon;
• spice mix for pork - to taste.

Cooking

Rinse the neck, cut the garlic into thin slices and stuff the meat with them. Dissolve the salt in 1 tbsp. spoon of boiled water, draw liquid into a syringe and use it to inject the brine into different parts of the meat, this will allow it to evenly salt.

Then rub the neck with meat spices or just ground black pepper and mustard. Wrap a piece in a sleeve, fasten it around the edges, and put in the refrigerator for at least a night to marinate. After that, transfer the meat to a baking sheet and send it to the oven, heated to 220 degrees for 20 minutes. Then reduce the heat to 180 degrees and bake the pork neck in the sleeve for another 30 minutes. 10 minutes before the end of cooking, cut the top of the sleeve and gently part it to form a fried crust.

Remove the meat from the oven, let it stand for 10-15 minutes, and then serve.

Pork neck baked in foil

The recipe for pork neck in foil is quite simple and requires a minimum of costs, but everyone will be satisfied with the result.

Ingredients:

• pork neck - 800 g;
• garlic - 5 cloves;
• ground black pepper and salt - 1 teaspoon each.

Cooking

Wash the meat, pass the garlic through a press and evenly distribute it over the surface of the neck along with salt and black pepper. Cover the pork with cling film and leave to marinate at room temperature for at least 3 hours.

After that, put the meat in foil and wrap it very well, so that there are no holes anywhere through which the juice could flow. Send the pork to the oven, heated to 210 degrees for 1 hour.

After the time has elapsed, remove the neck, cut the foil on top, open it, and send the meat back to the oven for 30 minutes to brown it. Before you remove the neck, pierce it with a knife to check if it's done. If the ichor is released, then leave the meat for a while in the oven, but make sure that it does not become dry.

Serve the finished pork neck with fresh vegetables or boiled potatoes.

The recipe for baked pork neck with potatoes is good because you get both the main course and side dish at once.

Ingredients:

• pork neck - 700 g;
• young potatoes - 1 kg;
• butter - 150-200 g;
• dill - a bunch;
• garlic - 4-5 cloves;
• salt and black ground pepper - to taste.

Cooking

First, prepare the spiced oil. To do this, finely chop the dill, pass the garlic through a press, and mix them with softened butter. Wash your neck, make longitudinal incisions in it, 3-4 cm deep at a distance of 1-1.5 cm from each other. friend. Put spicy oil in each pocket and sprinkle a little salt. When you've done this with all the cuts, pepper the top of the meat.

Then remove the skin from the potato and cut each tuber in half. Place the meat in a roasting sleeve, arrange the potatoes in a circle, fasten the edges and put it all on a baking sheet. Put it in the oven and bake at 160 degrees for 1 hour. When the dish is ready, let it cool for 10-15 minutes, and then put it in a deep bowl along with the resulting juice and serve.

Love pork dishes? Then be sure to try the recipes and.

Pork is a common meat. It is ideal for all types of cooking due to its softness, fat content and juiciness. When choosing the perfect piece for baking in the oven, you should pay attention to the pork neck (neck). This part of the carcass is very tender and rather oily, and therefore its preparation does not cause trouble even for inexperienced housewives. The neck does not need to be marinated for a long time - it is necessary to choose the right ingredients for baking with it in the oven so that the dish plays with different flavors.

Meat selection

Pork neck in most cases looks like a wide loaf: it consists of meat pierced with thin veins and lard. How to choose a good neck piece?

1. When choosing, give your preference to chilled meat over frozen.
2. Pay attention to the color of the meat: in fresh young pork it is pink, especially if it concerns the neck. If the meat is dark, either the pig was old, or the meat had lain for a long time. A too light shade of pink also does not indicate the quality of the product: such a sign indicates that hormonal preparations for growth were added to the feed of the pig.
3. Pay attention also to the color of fat: in fresh meat it will be white and not very rich in veins. The yellow color of fat should alert you.

The smell can tell a lot about the meat: a fresh neck almost does not smell, sweetish shades may be present in the smell.

Preliminary processing

First of all, the meat is washed under running water and dried with paper towels.

The next step is to rub the meat with coarse sea salt and black pepper. This step is done regardless of further actions (stuffing or stuffing). If marinade is used in the recipe, then it is also worth marinating the meat immediately after drying.

Since a piece of pork neck is quite large, in order to achieve a bright taste throughout the entire volume of the piece, it will be useful to stuff it. Garlic and carrots work well for this. In order to stuff a piece, you need to make deep cuts with a thin sharp knife and place cloves of garlic and carrots in them.

Another way to prepare meat is to stuff it. A piece of meat is not cut to the end in increments of 2 cm, any minced meat is superimposed between the slices according to your taste, most often the minced meat is made with the addition of vegetables and herbs. There is a drawback in this method - the meat needs to be somehow fastened together so that it becomes a whole piece again, otherwise the meaning of stuffing will disappear. For these purposes, toothpicks, skewers, or a cooking method using foil to fix a piece are suitable.

When it comes to marinating meat before cooking, there are a few simple marinades that are perfect for pork. All further recipes are based on approximately 1 kilogram of meat.

1. Base. Use salt, black pepper, garlic, your favorite herbs to your liking (all herbs that are included in mixtures such as Italian herbs or Provence herbs are great for pork). The meat is simply rubbed with a mixture of ingredients and left in the cold to marinate for several hours.
2. Onion. Salt is ground in a blender with onions. The rest of the ingredients are used the same as in the previous recipe, only onion gruel is added to them. Marinated for several hours or, even better, all night.
3. Wine. A glass of red or white wine is added to the basic recipe (whichever is more to your taste).
4. Lemon-tomato. Add 3 large tomatoes, finely chopped or chopped in a blender, and the juice of half a lemon to the onion marinade.
5. beer. 1 bottle of beer is added to the base recipe.
6. Kefir. Add half a liter of kefir to the onion marinade. In this case, it is better to leave the meat to marinate at room temperature for several hours.

cooking recipes

Stages of preparation and pickling behind. Now you can start cooking the pork neck in the oven.

Bake whole piece

in foil

To cook meat in foil, it will be good to initially stuff or stuff it, and also marinate it well. In foil, the meat is always juicy and tender. The prepared piece is tightly wrapped in foil, preferably 2-3 turns, and placed in an oven heated to 180 degrees for about an hour. In this recipe, it is better to focus on the smell: when the aroma of the finished meat appears, you can free it from the foil and let it fry until golden brown for another half an hour.

Up your sleeve

For baking the neck in the sleeve, stuffed or simply pickled neck meat is suitable. The prepared piece is placed in a sleeve and placed on a baking sheet, after which everything is sent to the oven for 30 minutes at a temperature of 210 degrees. After the specified time, the heat can be reduced by 30–40 degrees and the meat can be left for another 30 minutes. For a golden crust, the sleeve is cut and the meat is allowed to stand in the oven at a temperature of 180 degrees for about 20 minutes.

On the bone

The neck cut is most often sold boned, but it happens that you can find meat on the bone on the shelves. It is easy to prepare, and the bone will add even more flavor to the dish. Marinate the meat, then fry in butter until golden brown. Next, place the piece in baking foil, wrap in several layers and send to bake in the oven at a temperature of 200 degrees for 40-50 minutes.

in portions

Grilled

If your oven has a grill function, you are in luck. Before marinating, divide the meat into pieces 2 centimeters thick and marinate, preferably overnight. Set the grill to a medium temperature, place the rack in the oven at the highest level with the marinated meat, place a drip tray underneath to catch the dripping juices.

Meat of this thickness will grill for about 5 minutes on each side, but still be guided by your oven - turn the pieces when they are well fried.

Shish kebab in the oven

For this recipe, it is very important to use meat that has been marinated for a long time so that the pieces turn out juicy. It is important to cut the meat into fairly large pieces - 5-6 cm thick. It is better to put the pieces on wooden skewers, between them you can put chopped bell pepper, tomato or onion: this will give the meat even more juiciness and taste. Bake the skewers on a baking sheet at a temperature of 170 degrees for 40 minutes. This dish is convenient to serve in portions.

Cooking with other ingredients

Pork neck goes well with various ingredients, be it vegetables or fruits.

With prunes

The classic combination of pork meat with prunes makes the dish very tasty due to the sweet and sour taste of dried plums. For this recipe, you should not use a very complex marinade - the simplest basic recipe or recipe with onions is better. Cut the meat into thin pieces and marinate. Cut the prunes into slices 0.5 cm thick. Each piece of meat can be beaten off a little, then put prunes into it and twist it with a roll, securing it with a toothpick. Put the rolls on a baking sheet, put in the oven for 40-50 minutes at a temperature of 180 degrees. 15 minutes before the end of cooking, you can decorate the rolls with grated cheese.

with potatoes

Pork neck goes well with potatoes due to its fat content and juiciness. Take a whole piece of neck, marinate in any marinade you like. We put in the oven for 40 minutes, after which we add coarsely chopped potatoes to the meat. Put another 50 minutes in the oven. Top with chopped herbs.

Meat in French

This dish is prepared quite easily and quickly, but can easily become the center of a festive table. Cut the meat into small pieces 1.5-2 cm in size. Place on the bottom of the baking sheet, salt and pepper. The layer of pork should not be too thick - about 2-3 cm. Cut one large onion into half rings and put it in the next layer. Cut the potatoes for this recipe into thin circles (2-3 mm thick) and be sure to soak in cold water, then dry on a towel. Sliced ​​\u200b\u200bpotatoes are laid out on the onion in a small layer (1-2 cm), salted, peppered.

Mix grated cheese with mayonnaise and cover the dish completely. We put in the oven at the lower level at a temperature of 200 degrees for 1 hour.

stuffed pork

You can stuff meat with many ingredients, but tomatoes and cheese go especially well with pork. Mustard marinade is perfect for this recipe. Make cuts on the meat, marinate in this state. Insert 1 slice of tomato and cheese into the slits. Place a piece in foil, send to the oven at 200 degrees for 1 hour.

With vegetables

This hearty and healthy dish is convenient because you can use any vegetables that you have on hand. Cut the pork neck into steaks, you can marinate if desired, you can simply rub with coarse salt and pepper. Lay out on a baking sheet. Cut the peeled potatoes into large pieces, add to the meat.

Sweet bell peppers, cherry tomatoes, eggplant and zucchini are perfect for this dish. Lay the vegetables directly on top of the meat.

Salt on top and use your favorite herbs, either dry or fresh. Send the baking sheet to the oven for 40-50 minutes at a temperature of 180 degrees.

Calorie content of the dish

Pork neck is quite high-calorie, but cooking it in the oven makes the meat not only tasty, but also healthy. Pork neck baked in the oven has about 265 kcal per 100 grams of the finished product. At the same time, it contains 12 grams of protein and about 23 grams of fat, only 0.3 grams of carbohydrates.

How to bake a pork neck in foil, see the following video.