The neck is baked. Delicious baked pork neck in the oven - a simple step-by-step recipe with a photo, how to cook in foil

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:

Since the neck itself is fatty, the meat cooked in this way is juicy, aromatic (thanks to spices and garlic) and very tasty!

Carrots give the meat an appetizing look and an additional (not very pronounced) taste and aroma!

Eat for health!

Cooking time: PT02H00M 2 hours

Approximate cost per serving: 255 rub.

Pork neck is in deserved demand among housewives, as dishes from it are juicy and tender. But the pork neck in the oven, baked in a whole piece, is especially good. It is not difficult to prepare it, while the appearance of the dish and the taste are so tempting that such meat will decorate any holiday table.

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 cloves of garlic, passed through a press;
1 tsp spices of 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 marjoram and oregano spices.

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

How to bake a neck in foil

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

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 the most popular type of meat due to its softness and fat content. And if you are one of her many fans, while looking for original, but at the same time delicious cooking recipes, use the advice and cook a whole piece of pork neck baked in the oven.

Such a dish causes a storm of positive emotions and is perfect for any side dish. Try to cook pork neck in the oven according to our recipes, and you will not regret it!

Ingredients:

Pork neck - 1.2 kg;
Mustard - 2 tbsp. l.;
Mayonnaise - 3 tbsp. l.;
Garlic - 4 cloves.

Cooking method:

Wash the neck, take a paper towel and dry it, then put it in a bowl. We make incisions on the meat with a knife. In a separate bowl, mix chopped garlic, mustard and mayonnaise. Add salt to taste. We spread the meat with the resulting marinade, while trying to make sure that it gets into the cuts. Now we leave it to marinate for at least a few hours, better of course at night.

The neck should be baked in a tightly tied sleeve in the oven for 70 minutes at a temperature of 200 degrees. After the specified time has passed, the meat must be taken out, the sleeve cut and removed completely - when baking, a sufficient amount of juice will be released from the meat, which will make an excellent sauce. We send the neck back into the oven, but only for 20 minutes so that a golden crust appears on top. During this time, it needs to be poured with juice a couple of times. After the neck is ready, we cut into pieces. As a result, you should get beautiful meat of pink color and with a delicate taste.

Garnish can be anything you like - stewed or fresh vegetables, pasta, potatoes, and so on.

Pork neck baked with potatoes in foil

Ingredients:

Garlic - 5 cloves;
Pork neck - 700 g;
Dill - a bunch;
Butter - 200 g;
Young potatoes - 1 kg;
Black pepper and salt - to taste.

Recipe:

Let's prepare the spicy oil first- finely chop the dill, pass the garlic through the press and mix them with softened butter. Wash the neck, make longitudinal cuts in it at a distance of 1 cm from each other and a depth of 4 cm. In each pocket formed, you need to put a little salt and straight butter, and when you finish the meat, pepper on top.

Then remove the skin from the potato cut each tuber in half. Place the meat in foil for baking, and put the potatoes in a circle, now fix the edges of the foil and put it all on a baking sheet. The dish is baked in the oven for 1 hour at a temperature of 160 degrees. After this time, remove the meat and wait 15 minutes, put it in a deep dish along with the juice that formed during baking, and serve.

Baked pork neck with honey and prunes

Ingredients:

Garlic - 4 cloves;
Pig neck - 1.5 kg;
Honey - 1 tbsp. l.;
Olive oil - 1 tbsp. l.;
Mustard - 1 tbsp. l.;
Lemon juice - 1/3 pc.;
Thyme or rosemary - 4 sprigs;
Fresh greens - 1 tsp;
Dried apricots - 50 g;
Prunes - 70 g (pitted);
Salt and pepper - to taste;
Walnut - 40 g.

Cooking method:

Wash the neck and cut it across, but not reaching the end of about 2 cm. You should get "pages of the book", and the base will serve as the "binding". Stuff the "book" with garlic and salt.

To make the marinade, we combine rosemary, pepper, lemon juice, olive oil, mustard and honey. This mixture and coat the neck. We put prunes in the cuts, which must first be mixed with chopped dried apricots and crushed walnuts. We place the meat in the sleeve and leave it in this form in a cool place for 2 hours - refrigerate.

The prepared neck is now laid on a baking sheet and baked first at a temperature of 250 degrees, and after 30 minutes we lower the temperature to 200 degrees. Our “book” will be completely ready in 1.5 hours.

Baked neck in the sleeve

Ingredients:

Potatoes - 500 g;
Garlic - 3 cloves;
Pork - 1.5 kg;
Greens - a bunch;
Onion - 1 pc.;
Pepper and salt - to taste;
Vegetable oil - 40 g.

Recipe:

How and how much time it takes to bake whole pork in a sleeve, let's figure it out. Wash a piece of pork thoroughly, stuff with crushed garlic and set aside for 1 hour. In a small container, mix vegetable oil with chopped herbs and garlic, passed through a press. We also add salt and divide the mixture into 2 halves - we coat the meat on all sides with one, and leave the second.

In a separate bowl, mix potatoes, cut into not too large arbitrary pieces, the remaining mixture and chopped onion. Put a piece of pork in the center in a baking bag and wrap it around with potatoes. Now we will make a few holes in the upper part of the sleeve, tie its edges and send it to the oven for 90 minutes at a temperature of 190 degrees. Before serving, cut the meat into portions and serve with potatoes.

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

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 marinating, 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 preheat the oven to 180 ° C and place a piece of neck in it, 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 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.

You can marinate pork neck, as well as pork skewers, in various ways. This will give the meat additional juiciness and flavor.

MARINADE FOR NECK:

1. The easiest way to marinate the pork neck and give 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 dried herbs (basil, thyme, rosemary, thyme, oregano - choose according to your taste!). It is put to marinate in the refrigerator for several hours.

2. ONION MARINADE: coarsely chopped onion is 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, overnight.

3. MARKING MEAT WITH TOMATOES, ONIONS AND LEMON JUICE: juice of half a lemon, 2-3 tomatoes, cut into thin slices, 1 tablespoon of vegetable oil are added to the onion marinade. Marinated for several hours in a cool place. I used this marinade when cooking pork ribs in a marinade.

4. MARKING 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. MEAT MARKING IN MINERAL: 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. MARINADE FOR PORK FROM BEER. 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. PORK NECK IN KEFIR - ONION MARINADE 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 can be stuffed or stuffed before pickling. 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.

RECIPES FOR COOKING PORK NECK:

PORK NECK BAKED IN THE OVEN WITH A WHOLE PIECE 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 BAKING SLEEVE is baked at a temperature of 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 the 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 is 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.

RECIPE FOR COOKING THE NECK FOR A STEAM. 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 MULTICOOKER. In the slow cooker, 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.

PORK NECK BAKED IN A MULTICOOKER WITH SAUCURATED CABBAGE. 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.

Because of its high calorie content, nutritionists recommend serving pork neck with vegetables and herbs for better absorption.