Recipe for roasting pork neck in the oven. Neck baked in the oven as a whole piece

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

This part of the carcass is baked and also grilled, steaks or a very tasty kebab are prepared.

Pork neck in the oven in foil - basic cooking principles

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

To cook pork neck in the oven in foil, use spices and herbs. The dish will turn out juicy if you do not cut off all the fat from the meat. But you can focus on your own preferences. Bake pork in a thick-walled heat-resistant dish made of metal or ceramics. The meat marinade is prepared in a container that does not oxidize.

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

Pork can be cooked with mushrooms, vegetables or cheese. The result will be a full-fledged main dish, which will not be a shame to serve even on a festive table.

Recipe 1. Pork neck in the oven in foil

Ingredients

vegetable oil;

kg pork neck;

sea salt;

two bay leaves;

four cloves of garlic;

rosemary and black pepper;

60 liters of sour cream or mayonnaise.

Cooking method

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

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

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

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

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

Ingredients

pork neck – 1.5 kg;

spices;

champignons – 200 g;

dried thyme - a couple of sprigs;

large carrot;

garlic - three cloves;

potatoes - ten tubers.

Cooking method

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

2. Peel the garlic cloves and cut into slices. Make punctures in the meat and stuff it generously with pieces of garlic. Coat on all sides with vegetable oil. Leave in a cool place for several hours, or even better, overnight.

3. Remove the meat and place it in a pan lined with foil.

4. Peel the potatoes, wash them and cut them lengthwise into 6-8 pieces. Cut the peeled carrots into large rings, rinse the mushrooms and divide into 4 parts. Season the vegetables with salt and pepper, lightly drizzle with vegetable oil, and place in the pan with the meat.

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

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

Ingredients

four cloves of garlic;

mustard – 30 g;

drain butter or melted fat – 30 g;

pork neck with layers of lard – 800 g;

two bay leaves.

Cooking method

1. Rinse a piece of pork neck under running water and dry. We make a kind of accordion out of a piece of meat by making deep transverse cuts. This will allow the meat to marinate well. Rub the pork with a mixture of salt and spices and leave overnight. Insert garlic slices into the slits. Wrap the neck tightly with cling film and leave in a cool place.

2. The next day, remove the film from the piece of pork and prepare the product for baking. Grease the foil and line a deep pan with it. Place marinated pork in it.

3. Coat the product with mustard, wrap it in foil and bake at medium temperature for at least an hour.

4. About 20 minutes before the end of cooking, unroll the foil and pour the juice formed on the baking sheet over the dish. Serve the neck hot.

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

Ingredients

kg pork neck;

five cloves of garlic;

150 g cheese;

80 ml soy sauce;

100 ml vegetable oil;

200 g tomatoes;

30 g mustard.

Cooking method

1. Wash a piece of pork neck, dry it and place it on a cutting board. Cut the pork into equal parts without cutting all the way through.

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

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

4. Place the pork in a deep bowl and pour the marinade over the meat. Cover with a lid and place in the refrigerator overnight.

5. Cover the baking container with foil, folding it in half. Transfer the meat into the mold. Wash the tomatoes, wipe with a towel and cut into rings. The cheese was divided into thin slices. Place tomato rings and slices of cheese into the slits.

6. Cover with a second sheet of foil and place in a preheated oven. Bake for an hour at 200 C. Then remove the foil and cook for another quarter of an hour to form a delicious crust on top.

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

Ingredients

eggplant;

400 g pork neck;

bulb;

50 g parsley and cilantro;

100 ml vegetable oil;

three cloves of garlic;

30 ml lemon juice;

three meaty tomatoes;

bell pepper

Cooking method

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

2. Peel the remaining vegetables and chop them into medium cubes or any other way. Crush the garlic with the back of a knife and chop finely.

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

4. Fry all the chopped vegetables in a frying pan, except tomatoes. We place the products in the frying pan in the following order: first the onion, then the bell pepper and the eggplants, previously rinsed from salt.

5. Mix roasted vegetables, fresh tomatoes, crushed garlic and finely chopped herbs in a deep container. Salt the mixture, add seasonings to taste and mix.

6. Place the frying pan over high heat and fry the steaks on both sides. Three minutes on each will be enough.

7. Cover a baking sheet with foil and coat it with oil. Place fried steaks and vegetables on the deco.

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

9. Bake the pork neck in the oven for about 15 minutes at 180 C. If you did not fry the vegetables, leave the dish in the oven for another ten minutes.

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

Ingredients

80 ml olive oil;

kg pork neck;

5 g dry mustard;

12 pcs. prunes;

half a hot chili pepper;

wild garlic – 5 pcs.;

freshly ground pepper;

clove of garlic;

sea salt.

Cooking method

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

2. Place dry spices in a small bowl. Finely chop the wild garlic and chili pepper. Transfer the resulting mixture of wild garlic and pepper into a mortar. Here we also send a mixture of spices, garlic squeezed through a press and pour in olive oil. Grind everything together thoroughly with a pestle.

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

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

5. Wrap the pork in foil and place it in the refrigerator for 12 hours.

6. Preheat the oven to 200 C. Without unrolling the foil, place the meat in a mold and place in the oven. Cooking for an hour. Then tear the foil on top, uncover the meat and bake for another 15 minutes to form a golden brown crust on top.

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

Ingredients

one and a half kg of pork neck;

six onions;

pepper and sea salt.

Cooking method

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

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

3. Rub the pork neck with onion marinade. Pre-squeeze the onion and place it on the surface of the meat. Marinate the pork neck for about an hour or two.

4. Lubricate the pork with mayonnaise and mustard. Cover the pan with foil, place a piece of pork neck on it and cover with a second sheet of foil. Bake for about two hours until fully cooked.

Do not marinate food in aluminum containers, as it oxidizes and the food may acquire a metallic taste.
The marinating and baking time depends on the size of the piece of pork neck.
It is better to bake the pork neck in a whole piece, so the meat will turn out juicy and soft.
To keep the meat tender, leave it in the marinade overnight.

By pre-aging the meat in the marinade, you can experiment with flavors, each time finding a new recipe for yourself. If you don't have time, use the simplest mixture. Combine salt, crushed garlic, pepper and dried herbs, such as rosemary, oregano and thyme. Grate a piece of neck and place in the oven for a couple of hours, then use as intended.

Onion marinade is no less simple. Cut the vegetable into large rings and rub it with salt. Rub the pork with spices to taste, place in a saucepan and cover with the onion mixture.

Usually after three to four hours the neck is ready to eat, but you can leave it in this mixture overnight

Prepare delicious shish kebab marinated with dry red wine or beer. To do this, pour the drink over a piece of meat, sprinkle with spices and leave overnight.

You can marinate the pork neck in a more complex marinade. For example, with tomatoes. To do this, chop the tomatoes, mix them with chopped onions, pour in lemon juice and a little vegetable oil. Pour this mixture over the meat and leave for several hours. Before marinating the neck as a whole piece, you can stuff it with sticks of carrots, cloves of garlic or prunes.

Pork neck baked in the oven

Dinner on the grass: preparing the most delicious shish kebab and barbecue

More details

Wash the pork under water and dry. Grind the garlic to a pulp; this is convenient to do in a mortar. Combine spices with it and brush the meat. Place it on a baking sheet and put it in the oven for 40 minutes. Mix honey with butter and mustard, rub the neck and return it to the oven. Bring to readiness and serve.

Pork neck chops in batter

You can serve pork neck chops with any sauce and vegetable side dish. They are appropriate even on the holiday table.

Take:

650 g pork neck
ground black pepper
4 chicken eggs
100 ml sour cream
120 g flour

Cut the pork neck, washed under water, across the grain into pieces no more than 2 cm thick. Beat them on each side with a kitchen hammer or the blunt side of a knife. Salt and sprinkle with pepper. Leave for 30 minutes.

Beat the eggs in a separate bowl, add the sour cream, and then, stirring gently, add the flour. Dip the meat slices into the resulting batter and place in a preheated frying pan. Fry on both sides until done.

Pork rolls

You can prepare this dish in advance and serve it well as an appetizer. Serve the rolls in portions, garnished with herbs and vegetables.

Prepare:

500 g pork
black pepper
vegetable oil
100 ml pomegranate juice
200 g champignons
1 onion
40 g sour cream

Cut a piece of pork neck into layers, season with spices, put them in a pan and pour pomegranate juice. Leave for 30–40 minutes. Chop the mushrooms and cut into strips. Chop the onion. In a heated frying pan, fry the vegetables and mushrooms, add salt and cool.

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

This part of the carcass is baked and also grilled, steaks or a very tasty kebab are prepared.

Pork neck in the oven in foil - basic cooking principles

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

Pork can be cooked with mushrooms, vegetables or cheese. The result will be a full-fledged main dish, which will not be a shame to serve even on a festive table.

Recipe 1. Pork neck in the oven in foil

Ingredients

vegetable oil;

kg pork neck;

sea salt;

two bay leaves;

four cloves of garlic;

rosemary and black pepper;

60 liters of sour cream or mayonnaise.

Cooking method

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

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

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

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

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

Ingredients

pork neck - 1.5 kg;

spices;

champignons - 200 g;

dried thyme - a couple of sprigs;

large carrot;

garlic - three cloves;

potatoes - ten tubers.

Cooking method

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

3. Remove the meat and place it in a pan lined with foil.

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

Ingredients

four cloves of garlic;

mustard - 30 g;

drain butter or melted fat - 30 g;

pork neck with layers of lard - 800 g;

two bay leaves.

Cooking method

2. The next day, remove the film from the piece of pork and prepare the product for baking. Grease the foil and line a deep pan with it. Place marinated pork in it.

3. Coat the product with mustard, wrap it in foil and bake at medium temperature for at least an hour.

4. About 20 minutes before the end of cooking, unroll the foil and pour the juice formed on the baking sheet over the dish. Serve the neck hot.

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

Ingredients

kg pork neck;

five cloves of garlic;

150 g cheese;

80 ml soy sauce;

100 ml vegetable oil;

200 g tomatoes;

30 g mustard.

Cooking method

1. Wash a piece of pork neck, dry it and place it on a cutting board. Cut the pork into equal parts without cutting all the way through.

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

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

4. Place the pork in a deep bowl and pour the marinade over the meat. Cover with a lid and place in the refrigerator overnight.

6. Cover with a second sheet of foil and place in a preheated oven. Bake for an hour at 200 C. Then remove the foil and cook for another quarter of an hour to form a delicious crust on top.

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

Ingredients

eggplant;

400 g pork neck;

bulb;

50 g parsley and cilantro;

100 ml vegetable oil;

three cloves of garlic;

30 ml lemon juice;

three meaty tomatoes;

bell pepper

Cooking method

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

2. Peel the remaining vegetables and chop them into medium cubes or any other way. Crush the garlic with the back of a knife and chop finely.

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

5. Mix roasted vegetables, fresh tomatoes, crushed garlic and finely chopped herbs in a deep container. Salt the mixture, add seasonings to taste and mix.

6. Place the frying pan over high heat and fry the steaks on both sides. Three minutes on each will be enough.

7. Cover a baking sheet with foil and coat it with oil. Place fried steaks and vegetables on the deco.

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

9. Bake the pork neck in the oven for about 15 minutes at 180 C. If you did not fry the vegetables, leave the dish in the oven for another ten minutes.

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

Ingredients

80 ml olive oil;

kg pork neck;

5 g dry mustard;

12 pcs. prunes;

half a hot chili pepper;

wild garlic - 5 pcs.;

freshly ground pepper;

clove of garlic;

sea salt.

Cooking method

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

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

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

5. Wrap the pork in foil and place it in the refrigerator for 12 hours.

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

Ingredients

one and a half kg of pork neck;

six onions;

pepper and sea salt.

Cooking method

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

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

3. Rub the pork neck with onion marinade. Pre-squeeze the onion and place it on the surface of the meat. Marinate the pork neck for about an hour or two.

4. Lubricate the pork with mayonnaise and mustard. Cover the pan with foil, place a piece of pork neck on it and cover with a second sheet of foil. Bake for about two hours until fully cooked.

Do not marinate food in aluminum containers, as it oxidizes and the food may acquire a metallic taste.
The marinating and baking time depends on the size of the piece of pork neck.
It is better to bake the pork neck in a whole piece, so the meat will turn out juicy and soft.
To keep the meat tender, leave it in the marinade overnight.

Pork is in great demand because this meat has a sweetish taste and juiciness. Perhaps not a single holiday is complete without its presence on the table. The neck of pigs is especially tasty and tender. The fibers in it are thinner than in other parts of the carcass, and there is more fat here, which is why this meat is so juicy. “Popular about health” will tell you how to deliciously cook pork neck in the oven. Learning how to properly bake the neck part is very important, because no one wants to spoil such a wonderful product.

How to choose a pork neck?

To make the dish truly tasty and juicy, you need to try to choose high-quality pork. What to pay attention to:

1. Give preference to fresh, chilled meat that is pale pink in color.

2. Smell the pork - if the smell is pleasant, slightly sweet, this is a good sign. If there is no smell at all, most likely it is an imported product that has been treated with chemicals.

3. Pay attention to the color of the sebaceous veins - they should be white or milky, but not yellow. This color indicates that the pig was already aged.

Buy pork neck from trusted sellers or farmers so as not to harm your health and get a guaranteed quality product.

How to deliciously bake pork neck in the oven?

Sleeve recipe with pre-marination

Ingredients: 1 kg of fresh neck, 2 tablespoons of mustard, 4 cloves of garlic, pepper - 1.5 teaspoons, salt - a large pinch. You can also take spices intended for pork.

Let's start marinating the meat. To do this, wash the piece and dry it with napkins. Slice the garlic cloves into thin slices. Take a sharp knife and use its tip to make small pockets. Insert a garlic slice into each of them. Then combine mustard with pepper and salt. Rub the meat thoroughly on all sides with this mixture. Wrap it in a baking sleeve and place it in the refrigerator. Let the neck marinate for at least 6 hours, preferably 12.

We take out the package and place it on a baking sheet. Make sure the sleeve is tied tightly. Turn on the oven to 200 degrees, put the pork neck in there. Baking time in the sleeve is 45 minutes. At the end of this period, you need to cut the sleeve and lower its edges down to expose the meat. In this form, it needs to be baked for about 30 minutes until a blush appears on the surface. It’s easy to check the readiness of the product - pierce it with a knife deep enough. Make sure the juice flows out clear. This means the neck is ready, you can serve it to the table.

Bake pork neck in foil with tomatoes and cheese

Let's look at another way to prepare a delicious pork neck. This dish has an elegant and appetizing appearance and may well qualify for a presence on the holiday table.

Ingredients: pork neck (whatever you have, the main thing is that it is thick), tomatoes - 4 pieces, cheese - 100 g, salt - 2 tsp, a mixture of peppers - 2 tsp, dried ground garlic - to taste.

Wash the meat and be sure to dry it. Combine spices in a bowl, including ground garlic. Make deep cuts on the neck so that the layers of meat do not separate from the base. The thickness of each section is approximately 1-1.5 centimeters. Rub the entire piece with the seasoning mixture, and treat thoroughly with spices also between the meat plates.

Cut the tomatoes into thin slices and do the same with the cheese. Now our task is to stuff the meat with cheese and tomato rings. Carefully insert tomato slices and cheese slices between the meat sections. Turn on the oven at 200 degrees. Wrap the pork neck tightly in foil and place on a baking sheet. Bake covered for an hour. Then unfold the foil, pour the juice over the meat and leave to bake for another 30 minutes. The temperature must be reduced to 180 degrees.

Pork neck baked in the oven with potatoes and cheese

Pork neck can also be baked with a side dish. Potatoes go well with meat; in addition, they will be saturated with the juice and aroma of pork, making it very tasty.

Ingredients: pork neck – 1 kg, potatoes – 1.2 kg, vegetable oil – 2 tbsp. l., onions - 2 heads, salt, a mixture of peppers, bay leaf, cheese - 100 g, tomatoes - 3 pieces, cheese - 100 g.

Wash the meat, cut into slices a little more than a centimeter thick, beat, salt and pepper. Cut the onion into rings, mix with neck pieces, and leave to marinate in the room for 2 hours. Peel the potatoes, cut the tubers into 4-6 parts. Cut the tomatoes into slices and grate the cheese.

We fill the sleeve in this way - we put the potato slices down, after salting them and rolling them in oil. Top the potatoes with tomatoes, then a layer of pork with onions and a bay leaf for flavor. We don't use cheese yet. Tie the sleeve tightly and place it in the oven on a baking sheet. Temperature – 200 degrees, cooking time – 1 hour. After this, cut the sleeve and sprinkle the meat with cheese, let it melt and brown a little.

You can experiment with pork neck as much as you like - this product is good in any form, but when baked, the meat acquires a special juiciness and aroma. Cooking a tasty pork neck in the oven is not difficult - the main thing is to marinate it with spices so that the meat turns out spicy. Remember, so that the product does not lose its juiciness, it is better to bake it in a sleeve, foil or under a cheese coat. Complete your recipes for preparing pork main courses with the recipes above!

Pork neck is a good choice for a gala table as a main dish. It can be baked in advance and served cold. The meat is also prepared for every day, the main thing is that it always turns out appetizing, tender and fragrant.

You will need

baking sheet or deep cast iron frying pan;
vegetable oil;
pork neck – 1-1.5 kg;
garlic – 3 cloves;
cardamom – 5 gr.;
black pepper – 5 gr.;
salt – 5 g;
carrots – 1 pc.;
greens – 1 bunch;
paprika – 5 gr.;
dry red wine – 250 ml;
foil – 1 roll;
matches – 1 pc.;
grater;
towel;
cutting board;
bowl;
pot.

Instructions

1. Select a piece of meat to cook. Rinse thoroughly under the tap. Dry with a towel and place on a cutting board. At this time, pour water into the pan and place on a leisurely fire. Once the liquid boils, add spices (cardamom, salt and black pepper) to it. Stir thoroughly and remove from heat. Let it cool to room temperature.

2. Take red wine; if you wish, you can replace it with white or semi-sweet wine. Pour the alcohol into a saucepan with the spices and water and place. Now put the meat there and put it in a cool, dry place for a day.

3. Peel the carrots and peel the garlic. Grate the slices and cut the root vegetable into small slices. Preferably in the shape of a parallelepiped. Remove the meat, wipe it and make cuts. Carefully push the carrots into the entire cut and rub the top of the piece with grated garlic and paprika. Leave for five to 10 minutes.

4. Pour a little oil onto a baking sheet or frying pan. The neck is not a dry meat, it has streaks of fat and therefore, even with a minimum of oil, it will still turn out juicy. Place the meat on the bottom of the dish, cover with foil and place in an oven preheated to 200 degrees for 45 minutes. Take out a piece, pour in the remaining marinade liquid and remove the foil. Reduce temperature to 160 degrees and leave for 30-40 minutes.

5. Place the finished neck on a plate and decorate as desired. It can be served both cold and hot. As a side dish, use vegetable stew, fresh vegetables, herbs, and mashed potatoes.

A well-cooked neck in foil will not leave anyone indifferent, because it is a delicious meat that can be served with a side dish, eaten as a snack with plain bread, and even as an independent dish. If you are cooking for guests, then you can amaze them with the two recipes below for baked neck in foil.

You will need

1st method:
pork neck (preferably a huge piece);
2 onions;
one head of garlic;
a bunch of dill;
one lemon;
1 teaspoon ground pepper;
vegetable oil;
a lot of foil.
2nd method:
two pieces of pork neck, 250-300 g each;
2-4 thin slices of ham;
two to four slices of cheese (plates);
4-6 tablespoons of sour cream or mayonnaise;
garlic (3-4 cloves);
salt and pepper to taste.

Instructions

1. Before baking in the oven, the neck must be marinated. Wash the meat and then dry it with paper napkins or towels. After the neck has become dry, rub it with salt, pour in lemon juice and marinate, placing the meat in a container (large enough for your piece) for about one hour.

2. While the meat is marinating, prepare the filling for stuffing it. Finely chop the onion, garlic and dill, add pepper and salt and mix everything thoroughly. Make large vertical holes in the meat using a knife. After this, deepen them with your finger and stuff them with the mixture (filling) that you made when the meat was marinated.

3. Choose a baking dish suitable for your cut of meat. Place foil in it, pour in oil, and then put the neck in the foil, which you also pour a little vegetable oil on. If desired, add some spice (say a sprig of rosemary), and then wrap the meat in a second layer of foil.

4. Preheat the oven to 180 degrees in advance. Place the pan with the meat in it and bake it for about 3 hours. After this time, remove the top layer of foil and cook the neck for another 30 minutes until it becomes golden brown. When the meat is completely cooked, cut it into pieces and serve.

5. 2nd recipe for roasting a neck using sour cream, cheese and ham. Wash the meat and then dry it. Peel the garlic, chop it using a garlic press and mix with sour cream, salt and pepper.

6. Make large cuts in both pieces of meat with a knife (in the form of pockets). Brush the prepared mixture of sour cream, garlic, pepper and salt onto the meat on all sides and leave to marinate in the refrigerator (6-12 hours).

7. After the marinating time has ended, remove the neck from the refrigerator and insert slices of cheese and ham into the cuts. Next, wrap the neck pieces in foil and make several holes in the top. Place the meat in an oven preheated to 200 degrees and bake for about an hour. When the meat is ready, remove it from the oven and let it cool in foil. Then you can serve the neck with a side dish or vegetables.

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Helpful advice
It takes a long time to cook a large piece of neck, so either calculate the cooking time before serving it, or cut the meat and bake in separate small pieces.

Pork neck is excellent when cooked in a huge piece on the grill, but it can also be perfectly fried at home in the oven. Moreover, for similar meat, both a sleeve and foil are suitable, and you can also do without them completely. Because how to cook pork neck?

To bring this recipe to life in a culinary sleeve, you will need the following ingredients - 0.7-1 kg of pork neck, 5-6 cloves of garlic, 4-5 tbsp. spicy mustard (also allowed with grains), coarsely ground salt, a mixture of seasonings for pork. Of course, it is best to buy pork chilled and not frozen. Such a product will be softer and more tender, and will be able to protect you from careless sellers who freeze or freeze the neck several times. It turns out that first, rinse the meat thoroughly, and cut the garlic into slices, which will be convenient for chopping a piece of pork neck in the future. After this, rub it thoroughly with salt, mustard and spices (don’t forget black and scarlet pepper, and the rest is to taste). Basically, the meat is ready for baking, but it can be made even more appetizing if you leave it in this form to marinate overnight. After this, put the meat in the sleeve, try to release as much air as possible from it and wrap it at both ends. Cook the meat in several stages. First, at a temperature of 220 degrees for 20-25 minutes, then another 30 minutes at 180 degrees. Moreover, in order for the pork neck to get a wonderful blush, 10 minutes before the end of cooking, cut the sleeve at the top to form a delicious fried crust. But don’t rush to take the meat out immediately after turning off the oven; it’s better to leave it in the oven for another 15-20 minutes. For baking in foil, take the same amount of pork meat, 4-5 cloves of garlic, salt and ground black pepper. Pass the garlic through a crush, mix it with pepper and salt, then rub the resulting mixture onto a piece of neck. In this recipe, the meat will need to marinate every 3-4 hours in the refrigerator, because the garlic is quite sharp and will penetrate the piece perfectly. But don’t forget to cover with cling film or place in a container. Wrap the pork tightly in foil so that there are no holes through which expensive juices can leak. Then place in the oven for an hour at a temperature of 210 degrees. After this time, cut the foil, open its edges, reduce the oven power to 160 degrees and bake the pork for another 30 minutes. Do not try to keep it longer, because otherwise the pork will become dry and not juicy. If you want to cook the neck right away with a side dish, take the following primitive products - 0.6-0.7 kg of meat, 1 kg of potatoes (young vegetables are best) , 100-150 g butter, a bunch of dill, 3-4 cloves of garlic, salt and pepper. First, finely chop the greens and pass the garlic through a press. Mix both ingredients with butter. Rinse the neck thoroughly and use a knife to make small pockets in it, into which place the spicy oil. Salt and pepper the top of the pork. Peel the potatoes and cut them in half. Place a piece of neck on a baking sheet surrounded by vegetables. First, bake in the oven for an hour at a temperature of 150-160 degrees, then let the pork cool in the oven for about 30 minutes.

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Note!
Meat should be cooked at the rate of 45 minutes per 1 kg.

Helpful advice
You can make a sauce from the remaining marinade. To do this, collect the liquid from the bottom of the dish in which the meat was prepared. Pour it into a frying pan and heat it over low heat, add butter and a little flour. Add some salt. After this, remove from the heat and pour into the gravy boat.