Pork is the most popular type of meat due to its softness and fat content. And if you are one of its many fans and are looking for original, but at the same time tasty recipes, take this 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 color and with a delicate taste.

The side dish can be any at your discretion - 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.

Cooking 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;
• Onion – 1 pc.;
• Pepper and salt - to taste;
• Vegetable oil – 40 g.

Cooking 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. Mix in a small container 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.

Most gourmets prefer to choose pork when preparing meat dishes. Pork is considered not only filling, high-calorie and nutritious product, but also very tender meat. Of course, the method of preparing a dish and its taste depend on the ingredients, and most importantly, on the selected piece of meat. Pork neck is a very soft and juicy meat that is perfect for delicious snacks or barbecue.

Selection best recipes Cooking pork neck in the oven will help you surprise your family and guests with the sophistication of the dish.

How to choose a pork neck, and what ingredients are needed to prepare it?

Pork neck is an oblong piece of meat that has no bones, but small fatty layers. The layers should have a white or pinkish color, which indicates the freshness of the meat. You can prepare many dishes from pork neck. The main thing is to choose the right ingredients.

As a rule, the following set of products is often used to cook pork:

• garlic;
• potato;
• salt;
• pepper (bell and hot);
• various spices;
• tomatoes;
• all kinds of marinades;
• carrot.

The general list of ingredients for preparing a dish changes depending on the recipe you choose. If you want to make a wonderful side dish, try roasting a whole piece of pork neck in the oven.

A selection of the best baked pork neck recipes

The most popular recipe among housewives is baking meat in the oven.

Whole pork neck recipe

Compound:

• pork neck - 1-1.5 kg;
• onions - 5-6 pcs.;
• salt and pepper (to taste);
• mustard;
• mayonnaise (medium fat or high calorie).

Preparation:

Recipe for delicious pork neck baked in a sleeve

If you have a baking sleeve, then the recipe for cooking pork neck in this way is suitable for you.

Compound:

• pork neck - 1 kg;
• garlic - 3 cloves;
• mustard - 2 tsp;
• salt - 1 tsp;
• water - 1 tsp;
• pepper and spices to taste.

Preparation:

Preparation:

1. Be sure to wash the neck and dry it with a towel. Peel the garlic and chop finely. You can pass the cloves through a press. Lubricate the surface of the neck with salt, pepper and garlic.
   
2. Cover the neck rubbed with the garlic mixture with film for food products and leave it to sit for about 3 hours before moving on to the next step.
   
3. After the time has passed, transfer the meat to foil. There should be no holes in the foil. Wrap the pork neck tightly in foil, place it on a baking sheet and put it in the oven.
   
4. The foil will not allow the resulting juice to leak out, so the meat will turn out juicy and soft. Bake for about an hour.
5. Without removing the meat from the oven, carefully cut the foil on top so that it can brown.
   
6. Check readiness with a knife or toothpick. There should be no ichor in the finished neck. You can prepare any side dish for this meat dish.
   

Secrets of cooking pork neck: a note for the housewife

If you decide to cook pork neck, then you need to remember the most important rule: it is always cooked in one piece. Due to the fat layers, the meat turns out juicy, soft and aromatic. If you cut the neck into portions before cooking, they may turn out a little dry.

Be sure to use garlic, pepper, salt and marinade to prepare pork neck. You choose the marinade recipe solely according to your taste. If you decide to bake pork neck along with vegetables, then potatoes are best. Remember that the pork should not be tough or soaked in marinade around the edges. Therefore, you need to set aside an additional couple of hours for marinating.

As you can see, all the recipes are very easy to follow. If you decide to please yourself, your guests or relatives with a meat masterpiece, be sure to bake the pork neck in the oven. The exquisite aroma of garlic and spices, the juiciness and unsurpassed taste of a whole piece of meat will not leave anyone indifferent.

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 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 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 in large pieces pork 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. It remains 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.

By pre-aging the meat in a marinade, you can experiment with flavors, finding something for yourself each time. new recipe. 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 pan 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 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.

Pork is probably the most popular type of meat that everyone loves. For me, the best part is the pork neck. It seems to me that there is nothing more tender, juicier and tastier than it. I also really like that the neck is very easy to prepare and it doesn’t take much time. You can do anything with it, but the best dish is baked pork neck in the oven. The result is an indescribable tenderness of the meat, it simply melts in your mouth. It is best to cook the pork neck in the oven with potatoes; all the wonderful meat juice will saturate the potato bed and impart its aroma to it. Yes, and you will agree that this is very convenient, we can do it right away pork neck with a side dish. I would like to note that this dish is quite festive, it looks gorgeous on the table and it is best to make the neck itself in portioned pieces. I usually don’t bake meat in the oven until it’s crispy; I like it when it remains tender and juicy. So in this recipe for cooking pork neck, the meat turned out to be simply delicious in taste.

Ingredients:

• pork neck about 1 kg
• 1 carrot
• 2 onions
• 7 medium potatoes
• 3 tbsp vegetable oil
• 1 small tomato
• green
• hard cheese about 50 g
• 1 teaspoon mustard
• 1 teaspoon
• seasonings to taste
• salt, pepper to taste
• a couple of cloves of garlic, optional

Cooking method

Cut the pork neck into slices about one and a half centimeters thick. Grease with vegetable oil on all sides (1.5 tablespoons will be needed), add a little salt and pepper and let rest.

Cut the potatoes and carrots into thin strips (I grated them for Korean carrots), cut the onion into half rings. Combine everything, add a little salt and pepper, add the remaining vegetable oil and mix.

In a baking dish (you can line it with baking paper), first place the potatoes and slightly overlapping the pieces of pork on it. Add half a glass hot water, cover the pan with foil and bake in a well-heated oven at 190 C for approximately 1.5 hours.

During this time, cut the cheese and tomato into small cubes. Add chopped herbs, mustard, mayonnaise, salt, pepper and seasonings to them. Mix well until smooth.

After 1.5 hours, remove the pork neck and potatoes from the oven and carefully remove the foil.

Carefully place a teaspoon of our aromatic cheese mixture on each piece of meat. And put the pork neck back in the oven without foil for 15 - 20 minutes.

As soon as the cheese melts, our dish is ready in the oven. If you like your meat more crispy, keep the pork neck in the oven a little longer, but do not dry it out. Bon appetit.