This dish, which has long been loved in our family, is ideal for adding variety to the holiday table, as well as for weekend get-togethers with or without a glass of beer! Even children enjoy eating this juicy and very tasty meat! Try it too!

1. Let's prepare the necessary products:
Wash a piece of pork neck and dry it a little with a paper towel. Peel the garlic and carrots. Cut the carrots into small cubes with sharp ends.

2. Chop the garlic into a separate bowl 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 (insert a knife into the cut, and carefully insert the carrots on top. Push it completely into the recess in the meat, and carefully remove the knife):

We stuff carrots not close to each other, 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 in cling film and put it in the refrigerator overnight:

6. The next day, when necessary (morning or afternoon), turn on the oven at 180-200 degrees.
Cover a baking sheet or a shallow pan with foil (in two balls crosswise) and place the meat in the middle:

Wrap your neck well with foil:

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

7. After an hour, take the meat out of the oven, carefully (so as not to get burned by the steam) open the foil and check the meat for doneness by piercing it with a knife. If a clear liquid (and not pink) comes out of the meat at the puncture site, then without wrapping it in foil we put it back in the oven for another 15 minutes:

8. Turn off the oven, but do not take out the meat. Let it stand there for another 20-30 minutes.
After which we carefully transfer the neck to a dish, cut it into portions with a sharp knife and serve it to the table with vegetables, herbs and side dishes:

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

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

Eat for your health!

Cooking time: PT02H00M 2 hours

Approximate cost per serving: 255 rub.

Taste Info Meat main courses

Ingredients

• Pork neck – 800 g;
• Salt – 2 tbsp;
• Black peppercorns – 5-6 pcs.;
• Bay leaf – 2-3 pcs.;
• Dry Italian herbs seasoning – 1 tsp;
• Ground black pepper - to taste;
• Water – 1 l.

How to cook a whole roasted pork neck in the oven

Prepare the marinade for the pork neck. Pour one liter of fresh filtered water into a saucepan. Add bay leaf and black peppercorns.


Add salt. Place the pan on the stove, bring water with salt, pepper and bay leaf to a boil. Boil for 3-4 minutes and turn off. Cool the marinade.


Wash a piece of pork neck and place it in a saucepan with the marinade. Let sit for at least 5-6 hours, preferably overnight.


Once the pork neck is marinated, remove it from the pan and pat dry slightly with a paper towel. Rub thoroughly on all sides with dry seasoning to your taste or simply with different dry herbs: basil, rosemary, oregano. You can take dry garlic.

Place the meat in a roasting sleeve and secure the ends with clips. I don't have a sleeve, but a baking bag. I highly recommend it. It's much more comfortable than sleeves.

You can cook the dish in foil. There are several variations here: either wrap the marinated piece of meat in foil, or place it in a mold and cover it with foil on top.

Some housewives also prepare a side dish of potatoes. Simply peeled potato tubers are put into a mold, the potatoes will turn out aromatic and very tasty.

Preheat the oven to 190-195 degrees. Place the pork neck into it. Bake the meat for one hour. Then open the bag and make a puncture with a thin knife or long wooden skewer. If the juice flowing from the pork is light, the meat is ready. If it is pink, keep the neck in the oven for another 15-20 minutes. During this time it will reach the desired condition. The main thing at this point is not to dry out the neck. During the baking process, a lot of juice is formed. When you remove the meat from the bag, do not pour out this juice, but use it in making sauces or soups. Some people cut the bag at the end of cooking so that the meat browns. I don't do this for fear that it will dry out. And the crust forms anyway.


When you remove the meat from the oven, do not open the bag, but let the boiled pork cool thoroughly. Once the meat has cooled, place it in the refrigerator. The next day the meat will be soft, elastic and cut perfectly into thin slices. Slice the pork neck and serve.

Believe me, baked pork neck in the oven is very tasty and can easily replace any most expensive sausage.

Good day, my inquisitive readers. What do you think is the most important thing when cooking meat? This is a marinade, it works real miracles. A properly prepared pork marinade for baking in the oven can turn even tough meat into soft one. Today’s article is dedicated to him.

Try to use fresh meat for baking. What has been frozen and then thawed is slightly inferior in taste to fresh food. Choose one with a small layer of fat. Only then will it come out juicy and tender. If you use lean meat, it may turn out a little dry.

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

Delicious recipes

You can also marinate pork in wine, beer, soy sauce and even vodka. Pork knuckle is especially tasty in beer. I advise. My husband was delighted with this dish :)

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

And if you go to nature, be sure to do so in advance. This way you will get amazingly tender meat.

Neck with mustard in foil

You will need to prepare:

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

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

Preheat the oven to 180-185 degrees. We wrap the pork in foil and place it on a baking dish, and then put it in the oven. This delicious dish should be cooked for 75-80 minutes.

Piece in foil

The recipe for this delicacy is as follows:

• kilo of pork pulp;
• 3 tbsp. mustard beans;
• 2 tbsp. vegetable oil;
• 6 garlic cloves;
• salt+pepper.

We will prepare the marinade from:

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

Cook the brine - add allspice and black pepper, herbs, bay leaves and salt into the water. Bring this mixture to a boil. Then reduce the heat to low and simmer for a couple of minutes. Next, the marinade should be cooled.

Place the meat in a saucepan and add brine. Then cover the bowl with a lid and put it in the refrigerator. Perhaps the only significant drawback of this dish is that the pork must be marinated for a long time. The meat needs to be kept in brine for 2-3 days.

Garlic crushed using a garlic press is mixed with mustard and oil. Add a little salt and pepper this mixture. Take the pork out of the brine and cover it with the garlic mustard mixture. Place the meat in foil and place it on a baking dish. The oven is heated to 180-190 degrees and the pork is sent there for 80-100 minutes.

Then the meat is removed from the oven and the foil is carefully unfolded. The main thing is don’t get burned. Afterwards, you need to give the pork time to cool at room temperature. And only then you can cut this delicacy and sharpen it. I’ll have to look at the delicious piece of meat lying on the table for another hour like a boa constrictor at a rabbit :)

Loin with potatoes in the sleeve

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

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

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

We make shallow mesh cuts in the fat of the loin. After this, the pork should be placed in brine. The meat must be marinated for at least 6 hours. Moreover, it needs to be turned over every 60 minutes.

Next, the marinated loin is transferred to the sleeve. By the way, if you are not happy with lemon bitterness, everything can be fixed. In this case, I advise you not to add citrus slices to the meat. Yes, and don’t throw out the marinade - it will come in handy later.

Next, preheat the oven to 195-200 degrees. We send the sleeve with the loin into the mold and place it in the oven. I recommend baking for about 40 minutes. After this, the sleeve needs to be cut and the temperature in the oven increased. It is necessary to give the meat a chance to brown.

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

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

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

Mustard marinade for carbonate

For 1.5 kilos of carbonate you need to take:

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

Pepper, coriander, flour and crushed rosemary are mixed. Add savory, paprika, garlic, oil and mustard. Add salt to the mixture and mix everything thoroughly. If the mixture seems thick to you, you can dilute it a little with water. The mixture should have a paste-like consistency.

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

With beer and mustard

The recipe for this dish is:

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

The ham is washed and diamond-shaped cuts are made on its skin. Next, coat the meat with a mixture of butter + mustard + a clove of garlic crushed using a garlic clove. Pepper, salt and sprinkle with thyme and rosemary. Then the dish in which you marinate should be covered with a lid or covered with cling film. Place the pork in the refrigerator for 3-5 hours.

Place a baking dish in an oven preheated to 230 degrees. We transfer the marinated ham here in advance and pour a glass of beer over it. You need to simmer at the original heat setting for about 15 minutes. Then, reducing the temperature to 170 degrees, we continue cooking for another 70 minutes. Look into the oven from time to time and pour beer sauce over the ham.

When the liquid has evaporated, pour in the remaining beer. If the pork on top suddenly starts to burn, cover the pan with foil and continue baking the meat. Before serving, garnish the pork with sprigs of rosemary. Serve beer sauce in a gravy boat.

In a sleeve with potatoes

You need to take:

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

Cut the pork into large pieces. You need to add chopped onions, sweet bell peppers and chopped garlic cloves to the bowl with the meat. Chop the fragrant dill there too. All that remains is to add the juice of half a lemon and soy sauce. Season with oregano and freshly ground pepper. Mix everything well. Leave to marinate for 30 minutes.

Cut the potatoes into pieces. Place it in a bag, lightly add salt, sprinkle with pepper and oregano. Mix carefully in the bag. Place the marinated meat on top of the potatoes. Add 1 tomato here. Tie the bag. Don't forget to make a few holes in the sleeve with a needle. Bake for 75 minutes at a temperature of 180-190C.

And here is the video recipe

In mustard and soy sauce

This option for marinating meat is perfect for baking or.

Ingredients you will need:

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

Mix the crushed garlic with mustard, soy sauce and paprika. Cut the pork into portions and fill it with aromatic brine. Then we leave it in the refrigerator for 4 hours - let it marinate thoroughly.

Then transfer the pork to a baking dish. And sprinkle the meat on top with sesame seeds. Place the mold in an oven preheated to 200 degrees. You need to cook the pork for about 40 minutes, turning the pieces occasionally. Well, the aroma will spread - it’s hard to resist :)

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

Already read: 122710 times

Pork is undoubtedly the most popular type of meat. Due to its fat content and softness, pork dishes always turn out juicy and tender. Pig meat is most often prepared in our kitchens, be it a regular lunch or dinner, or a festive feast, pork is almost always present on the menu.

Pork dishes baked in the oven taste best and look most appetizing, and the most suitable meat for this is pork neck. What to cook from pork neck, how to deliciously bake pork tenderloin read on.

How to deliciously bake PORK NECK?

PORK NECK - holiday dishes

Roast pork is always associated with home holidays. Ah, this aroma of juicy baked meat with an appetizing crust, stuffed with garlic, how wonderfully it spreads throughout the house and lures guests! Especially if you have a good piece of pork simmering in the oven, or even better, a pork neck. Just a fabulous treat!

There are many recipes for cooking pork neck. But there is one inapplicable rule in cooking this meat - it is always cooked in a whole piece. This way the dish comes out much juicier and all the meat is soaked in delicious juices and aromas.

The whole piece of pork neck has no veins and quite a lot of thin layers of fat, which makes the meat so juicy during cooking. Therefore, when buying a pork neck to cook at home, pay attention to the presence of these streaks of fat.

A high-quality pork neck looks like this:

• The meat of a young pig has white or white-pink color with greasy streaks. Whereas the yellow color of the fat indicates that the pig is most likely already at a fairly old age. Such meat will not turn out tender, even with very long marinating.
• If the meat has a strong smell of animal or urine, then most likely you are being offered a piece from the carcass of an uncastrated male. Avoid such purchases; the heavy “aroma” cannot be overcome by any spices or seasonings.
• Imported meat is often treated with chemicals, it has no aromas, but it also has no taste.
• Be especially careful when purchasing frozen meat. Freezing dates are often faked, and after thawing you may be in for an unpleasant surprise in the form of a long-spoiled product.
• For the holiday table, try to buy fresh, chilled meat, pale pink in color and with a pleasant smell. Be sure to ask the date of slaughter of the animal and do not hesitate to inquire about certificates from the veterinary clinic.

We've sorted out the purchase of the neck, now let's get down to the most important thing - the process of preparing the pork neck.

Ingredients:

• 1 kg pork neck
• 3 teeth garlic
• 2 tsp. ready table mustard
• 1 tsp. salt
• 1 tsp. water
• pepper
• spices for pork

Cooking method:

1. Cut the garlic into slices.
2. Wash the neck and dry with a towel. Use a sharp knife to make holes in the meat and stuff it with garlic slices.
3. Dissolve the salt in warm water, draw the solution into a syringe and use a needle to inject the saline solution into different parts of the meat.
4. Mix ground black pepper, pork spices and mustard. Rub the neck with the spice mixture.
5. Wrap a piece of meat in a baking sleeve, tie it at the edges, and put it in the refrigerator to marinate for 12 hours.
6. Preheat the oven to 220 degrees. Place the sleeve with the neck on a baking sheet and place in the oven for 30 minutes.
7. Then reduce the heat to 180 degrees, and cut the upper part of the sleeve. Bake for another 30-40 minutes until the meat is done.
8. Remove the finished neck from the oven and cover with a deep bowl or other dish. The meat should rest for about 10-15 minutes.
9. Remove the neck from the sleeve, cut into portions and serve.

Pork neck baked in foil

Ingredients:

• pork neck
• 3-4 teeth. garlic
• pepper

Cooking method:

1. Pass the garlic through a press or grate it on a fine grater. Mix garlic with salt and ground pepper.
2. Wash the neck, dry with a towel and rub with garlic mixture.
3. Wrap the meat in cling film and leave at room temperature for 3 hours.
4. Remove the pickled neck from the film and wrap it in foil so that you get a tight package without holes.
5. Preheat the oven to 200 degrees, place the neck on a baking sheet and bake for an hour.
6. Then remove the neck from the foil and brown it to an appetizing crust.
7. The neck prepared in this way is good both as a hot dish and as a cold appetizer, in the form of sandwiches.

Pork neck with potatoes

Ingredients:

• pork neck
• 1 kg potatoes, preferably small ones
• 200 gr. butter
• dill greens
• 5 tooth garlic
• pepper

Cooking method:

1. Pass the garlic through a press.
2. Chop the dill as finely as possible. Mix garlic with dill and softened butter.
3. Wash the neck, dry it and make pocket cuts 1.5-2 cm deep. The distance between the pockets is no more than 3-4 cm.
4. Rub the neck with salt and pepper, including all the pockets. Place spiced butter into each cut-out pocket.
5. Peel the potatoes and cut them in half.
6. Place the meat in a baking sleeve, place potatoes around it and tie the edges of the sleeve.
7. Preheat the oven to 180 degrees. Place the meat and potatoes on a baking sheet and place in a hot oven for an hour.
8. Then cut the sleeve at the top and bake the meat until cooked. Place the finished neck on a dish, garnish with baked potatoes and fresh herbs.

Dishes made from baked pork and pork neck in particular are often called men's dishes. Why? Men certainly know a lot about a good, fatty piece of meat, and it’s easy to cook pork in the oven.

They just put the baking sheet with the meat in the oven and forgot about it for an hour. You can calmly go about your business, Until the wonderful aroma of meat calls everyone to the table.

Try our pork neck recipes above and share yours in the comments.

And finally, look video recipe.

How to cook pork neck roll

Cook with pleasure and be healthy!

Always yours Alena Tereshina.

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 the pork neck in the sauce marinade in a plastic bag or directly 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 to the middle rack of the oven.
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 hours. 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 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 in soy sauce and water in a 2:1 ratio. 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.