Pork neck in the oven. Pork neck recipes for cooking in one piece

Pork is the most popular type of meat due to its softness and fat content. And if you are one of her many fans, look for original, but at the same time delicious recipes preparations, take the advice and prepare a whole piece of pork neck baked in the oven.

This dish causes a storm positive emotions and goes great with any side dish. Try cooking your own pork neck in the oven using our recipes, and you won’t 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 cuts in the meat with a knife. In a separate bowl, mix chopped garlic, mustard and mayonnaise. Add salt to taste. We spread the resulting marinade onto the meat, while trying to make sure that it gets into the cuts. Now we leave it to marinate for at least several hours, preferably overnight, of course.

The neck should be baked in a tightly tied sleeve in the oven for 70 minutes at 200 degrees. After the specified time has passed, you need to remove the meat, cut the sleeve and remove it completely - when baking, a sufficient amount of juice will be released from the meat, which will make an excellent sauce. We put the neck back into the oven, but only for 20 minutes so that a golden crust appears on top. During this time, you need to water it with juice a couple of times. After the neck is cooked, we cut into pieces. The end result should be beautiful meat. Pink colour and with a delicate taste.

The side dish 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;
New potatoes – 1 kg;
Black pepper and salt - to taste.

Recipe:

Let's prepare the spiced oil first.– finely chop the dill, pass the garlic through a 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 finished, pepper on top.

Then remove the skin from the potatoes, cut each tuber in half. Place the meat in foil for baking, and place the potatoes in a circle, now secure the edges of the foil and place 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, place 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 pcs.;
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 by about 2 cm. You should end up with “pages of a book”, and the “binding” will be the base. Stuff the “book” with garlic and salt.

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

Now place the prepared neck on a baking sheet and bake first at 250 degrees, and after 30 minutes reduce 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;
Onions – 1 pc.;
Pepper and salt - to taste;
Vegetable oil – 40 g.

Recipe:

How and how long it takes to bake a whole pork sleeve, let’s figure it out. Wash the piece of pork thoroughly, stuff it 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. Also add salt and divide the mixture into 2 halves - coat the meat on all sides with one, and leave the other.

In a separate bowl, mix the potatoes, cut into random pieces that are not too large, the remaining mixture and the chopped onion. Place a piece of pork in the center in a baking bag and surround it with potatoes. Now let's make a few holes in the upper part of the sleeve, tie its edges and put it in the oven for 90 minutes at a temperature of 190 degrees. Before serving, cut the meat into portions and serve with potatoes.

Bake a piece of pork neck weighing 1 kilogram at 180 degrees. In a multicooker, bake the whole pork neck at a temperature of 180 degrees in the “baking” mode. In a convection oven, bake the pork neck at a temperature of 180 degrees. The pork neck, cut into pieces, is baked for a period of time, depending on the thickness of the pieces.

How to properly bake pork neck

How to marinate pork neck?
Pork neck in liquid marinade should be marinated in a saucepan covered with a lid. Marinate pork neck in sauce marinade in plastic bag or right away in the sleeve. In both cases, it is appropriate to put a press on the pork.

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

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

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

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

How to bake pork neck in foil
Wrap the pork neck in foil, place on a baking sheet and send on average level ovens.
If the dish is baked in a slow cooker, place the pork neck along with the marinade in the multicooker container.
In a convection oven Bake the pork neck for 1 hour at 180 degrees. 10 minutes before the end of baking, unfold the foil to form a golden crust on the pork neck.

How to bake a pork neck in a roasting pan
Place the pork neck in a sleeve, tie it on both sides, place it on a baking sheet and place it on the middle level. ovens.
Pork neck in a convection oven Bake in the sleeve on the lower level.
To roast pork neck in a sleeve using multicookers Place the meat along with the marinade in the multicooker container.

Marinades for pork neck

For 1 kilogram of pork

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

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

3. Spicy marinade for pork neck. Rub the pork neck with salt (1 tablespoon), stuff it with garlic (5-6 cloves), grate with ground black pepper, seasoning “for pork”. Marinate the pork neck in the marinade for 5-8 hours, then bake for 1 hour.

4. Onion marinade for pork neck: peel and cut onions (3 heads) into rings, mash a little and sprinkle with salt, peel garlic (5 cloves) and stuff the pork neck with it, rub with spices and herbs, cover with onions and marinate in a cold place 5 -8 ocloc'k. Bake pork neck in onion marinade for 1 hour.

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

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

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

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

9. Soy marinade for pork. Stuff the pork neck with garlic, rub with spices and pour soy sauce with water in a ratio of 2:1. Marinate in a cold place for 2 hours.

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

11. Kefir-onion marinade for pork neck. Mix half a liter of kefir with chopped onions (5 heads), grind 5 pieces of kiwi into a puree and rub the pork neck with all this. Marinate at room temperature for 3 hours.

How to bake 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 baking methods.

First marinating method:

2-3 cloves of garlic, pressed
1 tsp each spices rosemary, thyme, black pepper
1 tbsp. l. olive oil
1 tbsp. spoon of salt

Second marinating method:

1 tbsp. l. salt
2 tbsp. l liquid honey
1 tsp each marjoram and oregano spices

Third marinating method:

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

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

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More details

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 not be as aromatic. If you don’t have enough time for marinating, stuffing the neck with garlic will help add more piquancy to the taste. To do this, punctures with a knife about 2–3 cm deep are made in the meat over the entire area, and a thin slice of garlic is placed in each of them. Then you should preheat the oven to 180°C and place a piece of neck in it, hermetically wrapped in foil. The cooking time for meat is selected depending on its weight: an hour is enough for 1 kg, then for every 100 g, approximately 5 minutes of keeping the piece in the oven are 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 you pierce a piece of meat, clear or slightly yellowish, but not bloody, juice should be released

How to bake a neck in a sleeve

Baked pork neck in a sleeve turns out to be especially juicy; to prepare it, just place the meat in a special culinary sleeve. To do this, you need to marinate the meat, put it in a sleeve, secure its edges and place it in a cold oven. Cook the meat at a temperature of 180°C for an hour. When baked this way, the meat turns out 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 baked in the oven in foil.

Pork neck baked in the oven in foil is a hearty and tasty second course that can easily be prepared at home, even in the simplest oven. This meat dish is perfect for both a home dinner and a holiday table. The meat is eaten cold with mustard, horseradish or other sauce that harmonizes with meat products. The cooking process is simple, and the final result depends on the spices used to marinate the neck. Ideal for pig meat are rosemary, coriander, basil, marjoram, ginger, paprika, different types peppers You can complement the meat flavor with mustard, soy sauce, sour cranberries, cherries and currants. Perhaps the most main secret V proper preparation meat - salt should be added after the meat has been marinated. That is, before the frying or baking process itself.

To cook pork neck in the oven in foil, you will need:

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

1. Place the pork neck in a colander and rinse thoroughly under running water. Using a knife, peel the skin and rinse again. Dry paper towel or regular napkins.

2. Take coarse rock salt and rub the meat all over. Sprinkle with freshly ground black pepper and coriander. It is better to use black pepper and coriander in seeds, and grind them in a coffee grinder, mill or a special mortar for spices before use.

3. Peel the garlic cloves. Grate or chop with a garlic press. Rub the neck thoroughly with garlic on all sides.

4. Peel the purple onion and cut into half rings. Take some foil. Place it in a suitable sized baking dish. Place onion half rings in the center on the foil.

5. Place the pork neck on the onion bed. When baked, the onion will release juice and the meat will seem to be stewed in onion sauce. Peel and rinse the carrots. Cut into rings, not thin. Place it on your neck. Season the vegetables lightly with pepper. Add rosemary sprigs.

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

7. Remove the pan from the oven and let cool completely without unrolling the foil. You can check for doneness by piercing the meat (through the foil) with a long knife. If the meat can be pierced freely and the knife can be easily removed, the pork neck is ready. Once cooled completely, remove the foil and onions.

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

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

Meat selection

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

When choosing, give your preference to chilled meat rather than frozen.
Pay attention to the color of the meat: fresh young pork is pink, especially if it concerns the neck. If the meat is dark, either the pig was old or the meat has been sitting for a long time. Too much light shade pink also does not indicate the quality of the product: such a sign indicates that hormonal drugs for growth were added to the pig’s feed.
Also pay attention to the color of the fat: fresh meat will have it white and with not so much big amount veins Yellow fat should alert you.

The smell can tell a lot about the meat: a fresh neck has almost no smell, the smell may contain sweetish shades.

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 ground black pepper. This step is done regardless of further actions (stuffing or stuffing). If a marinade is used in the recipe, then you should also marinate the meat immediately after drying.

Since a piece of pork neck is quite large in volume, in order to achieve a bright taste throughout the entire volume of the piece, it would 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 stuffing it. A piece of meat is not cut completely in increments of 2 cm, any minced meat to your taste is placed between the slices, most often the minced meat is made with the addition of vegetables and herbs. There is a drawback to this method - the meat needs to be held together somehow so that it becomes a single piece again, otherwise the meaning of stuffing will be lost. For these purposes, toothpicks, skewers or a cooking method using foil to fix the piece are suitable.

When it comes to marinating meat before cooking, there are several simple marinades that work perfectly with pork. All further recipes are based on approximately 1 kilogram of meat.

Base. Use salt, black pepper, garlic, your favorite herbs to your taste (all go great with pork spices, included in mixtures such as “Italian herbs” or “Provencal herbs”). The meat is simply rubbed with a mixture of ingredients and left in the cold to marinate for several hours.
Onion. Salt is ground in a blender with onions. The remaining ingredients are the same as in the previous recipe, only onion gruel is added to them. Marinate for several hours or, even better, overnight.
Wine. Add a glass of red or white wine to the basic recipe (whichever you prefer).
Lemon-tomato. Add 3 large tomatoes, finely chopped or crushed in a blender, and the juice of half a lemon to the onion marinade.
Beer. Add 1 bottle of beer to the basic recipe.
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

The preparation and marinating stages are over. Now you can start cooking the pork neck in the oven.

Bake the whole piece

In foil

To cook meat in foil, it would be good to initially stuff it or stuff it, and also marinate it well. In foil, the meat always turns out 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 appears cooked meat, you can free it from the foil and let it fry until golden brown for another half hour.

Up your sleeve

For roasting the neck in a sleeve, stuffed or simply marinated 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 leave the meat for another 30 minutes. To get a golden brown crust, cut the sleeve and let the meat stand in the oven at 180 degrees for about 20 minutes.

On the bone

The neck cut is most often sold boneless, but it happens that you can find meat with the bone on the shelves. It’s 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 it in several layers and bake in the oven at 200 degrees for 40–50 minutes.

In portions

Grilled

If your oven has a grill function, you are incredibly lucky. Before marinating, divide the meat into pieces 2 centimeters thick and marinate, preferably overnight. Set the grill to medium heat, place the oven rack on the top rack with the marinated meat, and place a drip tray underneath to catch the drips.

Meat of this thickness is grilled for about 5 minutes on each side, but still rely on your oven - turn the pieces over when they are well cooked.

Shish kebab in the oven

For this recipe, it is very important to use meat that has been marinated for a long time to ensure juicy pieces. It is important to cut the meat into fairly large pieces - 5-6 cm thick. It is better to place the pieces on wooden skewers; between them you can place chopped bell pepper, tomato or onion: this will give the meat even more juiciness and taste. Bake the kebab 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 and 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 - would be better suited the easiest basic recipe or recipe with onions. Cut the meat into thin pieces and marinate. Cut the prunes into slices 0.5 cm thick. Each piece of meat can be beaten a little, then put prunes in it and roll it up, securing it with a toothpick. Place the rolls on a baking sheet and place in the oven for 40–50 minutes at 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 and marinate it in any marinade you like. Place in the oven for 40 minutes, then add coarsely chopped potatoes to the meat. Place in the oven for another 50 minutes. You can sprinkle chopped herbs on top.

Meat in French

This dish is prepared quite easily and quickly, but can easily become the center festive table. Cut the meat into small pieces 1.5–2 cm in size. Place on the bottom of a baking sheet, add salt and pepper. The layer of pork should not be too thick - about 2–3 cm. Cut one large onion into half rings and place in the next layer. For this recipe, cut the potatoes into thin slices (2–3 mm thick) and be sure to soak them in cold water, then dry on a towel. Place chopped potatoes on the onion in a small layer (1-2 cm), add salt and pepper.

Mix grated cheese with mayonnaise and cover the dish completely. Place in the oven on the lower level at 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 and marinate in this state. Insert 1 slice of tomato and cheese into the slits. Place the piece in foil and place in the oven at 200 degrees for 1 hour.

With vegetables

It's hearty and healthy dish It’s convenient because you can use any vegetables you have on hand. Cut the pork neck into steaks, you can marinate it if desired, or simply rub it with coarse salt and pepper. Place on a baking sheet. Cut the peeled potatoes into large pieces and add to the meat.

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

Top with salt and use your favorite herbs, either dry or fresh. Place the baking sheet in the oven for 40–50 minutes at 180 degrees.

Calorie content of the dish

Pork neck is quite high in calories, 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, and only 0.3 grams of carbohydrates.

To learn how to bake pork neck in foil, see the following video.