Marinate the pork neck for baking. Marinated pork neck, baked in the oven with a whole piece - foil to help us

Pork neck It goes well with the festive table as a main dish. It can be baked in advance, served cold. The meat is prepared for every day, the main thing is that it turns out to be invariably appetizing, tender and fragrant.

You will need

• a baking sheet or a 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 gr.;
• 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.

Instruction

1. Select a piece of meat to cook. Rinse thoroughly under a tap. Pat dry with a towel and place on a cutting board. At this time, pour water into the pan and put on a leisurely fire. As soon as the liquid boils, add spices (cardamom, salt and black pepper) to it. Mix thoroughly and remove from the stove. Let it cool down to room temperature.

2. Take red wine, if you wish, you can replace it with white or semi-sweet. Pour alcohol into a pot with 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 from the peel and the garlic from the husk. Grate the slices, and cut the root crop into small slices. Preferably in the shape of a parallelepiped. Take out the meat, wipe it and make cuts. Carefully push the carrot into the entire incision and rub the piece on top with grated garlic and paprika. Leave for five to 10 minutes.

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

5. Lay the finished neck on a dish and decorate as desired. It is allowed to serve both cold and hot. Use for garnish vegetable stew, fresh vegetables, herbs, mashed potatoes.

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

You will need

• 1st method:
• pork neck (preferably a huge piece);
• 2 heads of onions;
• one head of garlic;
• a bunch of dill;
• one lemon;
• 1 teaspoon ground pepper;
• vegetable oil;
• lots 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.

Instruction

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

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

3. Choose the right roasting dish for your piece of meat. Put the foil in it, pour it with oil, and then put the neck in the foil, which is also a little poured with vegetable oil. If desired, add some spice (say a sprig of rosemary), and then wrap the meat in the 2nd layer of foil.

4. Preheat the oven to 180 degrees in advance. Put the form with meat in it and bake it for about 3 hours. After this time, remove upper layer foil and cook the neck for another 30 minutes so that it becomes ruddy. When the meat is completely ready, cut it into pieces and serve.

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

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

7. Later, after the marinating time has come to an end, remove the neck from the refrigerator and put slices of cheese and ham into the cuts. Next, wrap the pieces of the neck in foil and make a few holes in it on top. Put the meat in an oven preheated to 200 degrees and bake for about an hour. When the meat is done, take it out of the oven and let it cool in foil. Then you can serve the neck with a side dish or vegetables.

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Useful advice
Cooking a large piece of neck is long enough, therefore, either calculate the cooking time by the time it is served on the table, or cut the meat and bake in separate small pieces.

Pork neck is easily wonderful when cooked in a huge piece on the grill, but it can be absolutely well roasted at home in the oven. Moreover, both the sleeve and the foil are suitable for similar meat, and it is also possible to do without them at all. Because what to cook a pork neck?

For implementation this recipe in the 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 (allowed with grains), salt of a huge grinding, a mixture of seasonings for pork. Of course, it’s cooler than anyone to buy pork meat chilled, not frozen. Such a product will be more soft and tender, and it will be able to save you from disregarding sellers who freeze or freeze the neck several times. After that, rub it well with salt, mustard and spices (be sure not to forget black and scarlet pepper, but the rest - to taste). In the thesis, the meat is already ready for baking, but it can be made even more appetizing if left in this form to marinate overnight. After that, 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, after that another 30 minutes more closely at 180 degrees. Moreover, in order for the pork neck to buy a beautiful blush, 10 minutes before the end of cooking, cut the sleeve from above to form a delicious fried crust. But do not rush to get the meat immediately after turning off the oven, it’s cooler to leave it in the oven for another 15-20 minutes. To bake in foil, take the same number of pork meat, 4-5 cloves of garlic, salt and black pepper. Pass the garlic through a crusher, mix it with pepper and salt, then rub the neck piece with the resulting mixture. In this recipe, the meat will be absolutely marinated every 3-4 hours in the refrigerator, because the garlic is sharp enough and will perfectly penetrate into the piece. But do not forget to cover with cling film or place in a container. Wrap the pork tightly in foil so that there are no holes left through which expensive juice can leak. Later, place in the oven for an hour at a temperature of 210 degrees. After this time, cut the foil, open its edges, turn down the power oven to 160 degrees and bake pork meat for another 30 minutes. Do not be zealous 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 more excellent than each) , 100-150 g of 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 make small pockets in it with a knife, into which you place the spicy oil. Salt and pepper the pork on top. Peel potatoes and cut 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, after which 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.

Useful advice
You can make 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 the pan and heat over a slow fire, add butter, a little flour. Salt. After that, remove from heat and pour into a gravy bowl.

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Prepare the pork marinade: to do this, put the laurel, peeled garlic cloves, black peppercorns and salt in a mortar. Grind them into a coarse powder (but not very fine, we don’t need a very fine “dust”). Bay leaf does not lend itself very well to abrasion, because. it's flat, so I suggest using coarse sea salt and peppercorns as an abrasive. Don't be surprised: the bay leaf is the main spice here. Only here we use it not in its usual form, but in the form of ground seasoning, which will rub a piece of meat. Now this is no longer news, but for some reason we use bay leaves only in their entirety and for one purpose. In vain)). If there is no mortar, it is quite possible to do without it: the bay leaf can be broken with your hands or chopped with a knife. But try to make it as small as possible. The "sticks" from the bay leaf - thick veins - can be removed, but it's okay if they remain: when baked, they will become brittle and brittle.

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Add olive oil in a mortar with ground spices and mix all the herbs. The marinade is ready. As for oil, absolutely any vegetable oil will do. Its main function is to make a protective film on the carcass, which will prevent the loss of juices during baking. Experimenting in the kitchen is good, but in this case you can’t change the marinade for, say, red wine. If oil is removed from the marinade, then this method of baking, as described below, cannot be used. I like to use extra virgin olive oil because for a day of pickling, oil will also give its notes! About herbs: any herbs will do here, there should be a lot of them, because. they form a very tasty fragrant crust when baked.

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Take the pork neck. Remember that the pork neck is very fat and small, weighing up to 2, maximum 2.5 kilograms. If you are offered a neck weighing 3-4 kilograms, do not believe it, this is a neck with a significant part of the back, which is much cheaper and of a slightly different quality. It is not necessary to cut fat, because. It is the fat that melts during baking and makes the meat even juicier. Rub the pork well with the resulting marinade. Ideally, the meat should be marinated for a day (in a cool place or in the refrigerator), you can leave it overnight, but if you don’t have time for this at all, you can start baking after 30 minutes. In case of long pickling, cover with cling film.

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Roast the meat in the oven at 100°C for 4 hours for a 2kg piece +1 hour for each additional kilogram of weight. Again, don't be surprised! If you have a piece of 2.5 kg, then it should spend 4.5 hours in the oven at 100 ° C. At the same time, nothing will happen for the first two hours: i.e. You will not smell the fried meat, the meat will look absolutely raw in the oven. But at this time the meat is already cooked. Moreover, it is prepared in a special way, all juices are “sealed” inside, because. long cold roasting gives the same effect as instant roasting over high heat. The meat remains pink inside: in a piece of meat, the temperature will not exceed 80 ° C, i.e. there will be no change in the protein. Only after 2-2.5 hours will there be a slight smell and, perhaps, some juice will stand out. This is also unusual, but during the entire cooking time, no more than two or three tablespoons of juice will flow out of the meat, all the juices will remain inside, and you will feel it! After 4 hours, the meat also seems raw, but you can see that the fat has become transparent. Everything is going according to plan - let it be worth the allotted time! In the recipe for lamb, I somehow laid out the whole process “in dynamics” throughout the entire baking.

Pork neck baked in the oven is a wonderful appetizer for the festive table, as well as for the arrival of unexpected guests. I often bake meat in a whole piece, as it is very convenient, you can always quickly make sandwiches or just serve cold cuts. Depending on the piece of meat chosen, the roasting time may be increased or decreased.

Prepare all products for cooking pork neck in the oven. Spices can be taken according to your taste. I used a mixture of French herbs and kebab seasoning.

Wash the pork neck and pat dry with paper towels. Mix salt, French herbs and seasoning, rub the meat on all sides.

In a suitable container, mix the wine with soy sauce and place the meat in this mixture for 45-60 minutes. Periodically, the meat should be turned over.

After this time, lay 2 sheets of foil crosswise in a baking dish, place the meat in the center, tuck the foil with a double envelope. Pour the remaining marinade into the envelope, it should be about 100 ml, you can pour water instead of the marinade.

After that, fix the foil on all sides. Heat the oven to 230 degrees, put a baking sheet with meat in it and bake for 40 minutes. Then lower the temperature to 150 degrees and bake for another 1 hour.

Unfold foil. In the process of roasting a pork neck in the oven, a lot of meat sauce is formed.

Transfer the finished pork neck to a plate, and pour the sauce into a separate bowl, it can be useful for side dishes.

When the neck has cooled, wrap it in foil and refrigerate for 2-3 hours. After that, the neck is perfectly cut with a sharp knife. Serve delicious pork neck as directed.

Enjoy your meal!

Description

Pork neck in the oven- incredible tasty dish, which will turn out juicy and fragrant. It is prepared very simply, and the only negative is the long baking time. But the finished dish is so tasty and appetizing that how much it cooks is not a problem. We offer a step-by-step recipe with a photo, according to which you can easily pickle a pork neck in mustard and make it in the oven. But if desired, the proposed marinade can be replaced with a composition with honey or mayonnaise.

Pork neck is a versatile meat that can be used to cook any dish. This meat makes excellent steaks, delicious boiled pork, mouth-watering shish kebab, juicy chops, fried meat on the bone on the grill. Pork neck can be baked in the oven. Baked meat is juicy, aromatic and appetizing. At the same time, its calorie content is low compared to fried meat with potato.

You can bake meat in foil or a sleeve in portions or a whole piece. The proposed recipe will allow you to cook a roll of pork neck, which is stuffed with mustard marinade with pickles. But you can complement the dish with other ingredients, such as mushrooms, potatoes, onions, vegetables, prunes, broccoli, make a baked accordion or a whole piece with cheese and tomatoes, or give preference to non-standard ingredients, such as oranges or pineapples.

Ingredients

• 
  (neck, 1 kg)
• 
  (mild, 6 tablespoons)
• 
  (6-7 pieces)
• 
  (1 PC.)
• 
  (1 PC.)
• 
  (1 PC.)
• 
  (taste)
• 
  (1 tablespoon)
• 
  (1 PC.)
• 
  (400 ml)
• 
  (boiled, 200 ml)
• 
  (taste)

Cooking steps

If you want to properly bake a pork neck in the oven, you should follow step by step recipe with photo. To do this, you need to prepare all the components. These are meat, vegetables, mustard, honey, spices and an egg. And then you can just move on to cooking.



First you need to prepare the mustard sauce. You will need it for rubbing meat. It is necessary to prepare mustard, honey, egg. Onions and basil should be washed under running water and chopped with a sharp knife.





Now you can start preparing the meat. To do this, it must be washed under running water, blotted with a paper towel to get rid of excess moisture. The finished piece of pork neck must be cut in the center along the location of the fibers. You do not need to completely cut the meat, about 1.5-2 centimeters from the bottom edge should remain.



Next, cut the meat, starting from the first cut, moving left and right. Also, about 1-1.5 centimeters should remain to the edges. You can navigate by the photo, which clearly shows the cutting process.



You should get a fairly thin and large piece of meat. It needs to be opened, preparing for stuffing.



Now you need to grease the meat well mustard sauce. Next, prepare the pickled cucumbers. The proposed recipe uses gherkins, which should simply be cut in half. But if you wish, you can use ordinary cucumbers, cutting them into slices or circles. Sprinkle the top with rosemary and thyme. There is no need to salt the meat, as there is already enough salt in the mustard.



You need to roll the piece of meat the way it was originally. It is possible that excess mustard will leak out. It's OK. They can be put in a bowl, they will be needed to prepare meat sauce. Or you can just smear a piece of pork neck with them.



Care must be taken to ensure that the piece of meat does not fall apart in the oven. To do this, it needs to be bandaged. Any thick thread will do. You can focus on the photo to bandage the piece correctly. But on top of the pork neck you need to slightly salt and pepper to taste.



Now you should install a frying pan on the stove, add a little vegetable oil. A piece of pork neck should be fried in a pan on all sides until golden brown.



At the same time, you need to prepare the vegetables that will become the basis of the future sauce. You need to take carrots, onions and leeks. Vegetables should be washed under running water. Then the onions should be peeled, and the carrots should be peeled. All vegetables should be chopped with a sharp knife..



Vegetables should be fried in a pan where the meat was fried. By this time, the pork neck should already be taken out and transferred to a baking sheet, where it will wait for further cooking.



Vegetables should be poured with a glass of water and two glasses of dry red wine. You should bring the mass to a boil and let it boil for one to two minutes.



The meat should be placed on a baking sheet with high sides or in a baking dish. Pour meat sauce there (water, wine and fried vegetables).



Top a baking sheet or baking dish should be covered with foil and put in the oven. It remains to set the temperature (160 degrees). The baking time is 2.5 hours.



Two hours later, the meat is ready.



The meat must be taken out and put on a plate or dish. Meat sauce needs to be more tasty. To do this, it is salted and peppered. You can also thicken with flour (optional).





It remains to put the finished delicacy on a plate (preferably with high sides). Top the pork neck with a small amount of sauce. You can sprinkle with herbs or add vegetables to the dish.



Enjoy your meal!

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

No less simple is the onion marinade. Cut the vegetable into large rings, rub it with salt. Rub the pork with spices to taste, put in a saucepan and cover with onion composition.

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

Prepare a delicious kebab marinated with dry red wine or beer. To do this, pour a piece of meat with a drink, 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, a little vegetable oil. Pour the meat with this composition and leave for several hours. Before marinating the neck in a whole piece, you can stuff it with carrot bars, garlic cloves or prunes.

Pork neck baked in the oven

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Wash the pork under water, wipe. Grind the garlic to the state of gruel, it is convenient to do this in a mortar. Combine spices with it and grease the meat. Put it on a baking sheet, put 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 festive 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 fibers 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, sprinkle with pepper. Leave for 30 minutes.

Whisk the eggs in a separate bowl, add the sour cream, and then, stirring gently, pour in the flour. Dip the slices of meat in the resulting batter and spread on a preheated pan. Fry on both sides until done.

Pork rolls

This dish can be prepared in advance, it is good to serve 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 saucepan and pour pomegranate juice. Leave on for 30-40 minutes. Mushrooms chop, cut into strips. Chop the onion. In a preheated pan, fry the vegetable and mushrooms, salt and cool.