Pork neck in the oven recipes in pieces. Pork neck in the oven in a whole piece: the best cooking recipesP. Bake whole piece

29.05.2021

Pork neck is in deserved demand among housewives, as dishes from it are juicy and tender. But the pork neck in the oven, baked in a whole piece, is especially good. It is not difficult to prepare it, while the appearance of the dish and the taste are so tempting that such meat will decorate any holiday table.

How to roast pork neck

What you need to cook pork neck

The main ingredient of this dish is the pork neck itself, weighing 1–1.5 kg, while the marinade for it can be different, as well as the methods of baking.

The first pickling method:

2-3 cloves of garlic, passed through a press;
1 tsp spices of rosemary, thyme, black pepper;
1 st. l. olive oil;
1 st. a spoonful of salt.

The second pickling method:

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

The third pickling method:

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

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

How to bake a neck in foil

Before baking the neck, it must be washed and marinated. You can bake meat directly after processing with spices, but it will turn out not so fragrant. If there was not enough time for pickling, stuffing the neck with garlic will help to add more piquancy to the taste. To do this, punctures are made in the meat over the entire area with a knife about 2-3 cm deep, each of which is placed a thin slice of garlic.

Then you should heat the oven to 180 ° C and place in it a piece of neck, hermetically wrapped in foil. The cooking time of meat is selected depending on its mass: an hour is enough for 1 kg, then for every 100 g approximately 5 minutes of being in the oven is added. A quarter of an hour before turning off the oven, the top layer of foil must be opened so that a golden crust forms on the meat.

Checking the readiness of the neck is simple: when piercing a piece of meat, a transparent or slightly yellowish, but not bloody juice should stand out

How to bake a neck in a sleeve

The baked pork neck in the sleeve turns out to be especially juicy, for its preparation it is enough to place the meat in a special culinary sleeve. To do this, marinate the meat, put it in a sleeve, fix its edges and place it in a cold oven.

It is necessary to cook meat at a temperature of 180 ° C for an hour. The meat with this baking is tasty, tender and juicy, but without a crust. If you want to get the latter, then the sleeve will need to be opened at the top a quarter of an hour before turning off the oven.

Description

Pork neck in the oven- an incredibly tasty dish that 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 potatoes.

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 the step-by-step recipe with a 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 with 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 place a frying pan on the stove, add a little vegetable oil to it. 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.

Bon appetit!

Pork neck is rightfully considered the most delicious part of the meat carcass, from which you can cook a variety of dishes. Below are the most delicious pork neck dishes with step-by-step cooking instructions.

A piece of fragrant and juicy meat cooked in the oven is a very popular dish that won love with its simplicity of execution and richness of taste.

Ingredients:

1 kg neck;
5 bulbs;
mustard;
mayonnaise;
vinegar;
salt and spices.

Cooking method:

Spices are mixed in a bowl, with which the previously washed and dried neck is rubbed.
While the meat absorbs salt, the marinade is being prepared: the onions are cut into half rings and poured with vinegar solution.
After 15 minutes, the neck is poured with marinade and sent to the cold for 2 hours.
After the specified time, the meat is laid out on a baking sheet, where it is smeared with mustard and mayonnaise sauce.
The neck is baked for 2 hours in an oven preheated to 180 ° C.

Advice. When choosing a piece of neck, you should pay attention to the fatty layers, which should be white or pink, which indicates the freshness of the pork.

How delicious to fry meat in a pan

Mayonnaise is an excellent ready-made marinade for pork neck, the acidic environment of which makes the meat more tender, softening its fibers.

To make pork in a pan juicy, with a delicious brown crust, you need a minimum of products:

700 g neck;
a pack of mayonnaise;
sunflower oil;
spicy spices.

Sequence of actions:

The meat piece is washed and dried, after which it is cut into small slices.
In a bowl, mayonnaise is mixed with spicy spices.
In a deep bowl, where the neck slices were laid out, mayonnaise dressing is added, and then everything is thoroughly mixed.
After 30 minutes, during which the contents of the bowl are mixed twice, the meat is sent to the pan with a small amount of oil.
The neck is fried with constant stirring for 10 minutes over intense heat, which is then reduced so that the meat reaches readiness under the lid.

Onion lovers can add a chopped vegetable when preparing the marinade.

Very tasty barbecue

Fragrant pieces of pork neck, cooked on coals, will not leave anyone indifferent. Especially if close friends gathered around the fire.

For preparation you will need:

2 kg neck;
4 bulbs;
a set of spices for barbecue (pepper, basil, suneli hops and others);
salt.

Step-by-step cooking instructions involve the following steps:

The neck is washed and cut into fairly large pieces that fit in a deep bowl.
The bulbs are peeled and cut as follows: cubes are prepared from one half, and rings from the second.
The meat is thoroughly mixed with the chopped vegetable so that the latter gives the juice.
Spices are poured into a bowl with the main ingredient, after which it is sent to the cold for at least 3 hours.
While the fire is burning, the meat is removed from the refrigerator, salted and strung on skewers.

The neck is fried on hot coals with the systematic rotation of the skewers.

Pork neck steak in kefir marinade

In the tradition of American cuisine, the steak is made from beef or veal. However, our hostesses, having experimented with "overseas" food, expanded the recipe.

To create a meat dish from 1 kg of neck, you additionally need:

½ l of kefir;
freshly ground pepper;
salt.

During the cooking process:

The washed and dried meat is cut into pieces 3 cm thick, after which they are slightly beaten off.
Steaks are sent to a bowl, where they are sprinkled with spices and salt, poured with a fermented milk product.
When the meat pieces are marinated under cling film in the refrigerator (about 2 hours), the steaks are fried in a dry hot frying pan for 4 minutes on each side.

Advice. If the neck starts to burn, then a little sour-milk marinade should be poured into the pan.

With soy sauce in a slow cooker

Meat lovers who are trying to stick to a dietary diet will like a recipe that does not use a drop of oil.

To create a culinary creation, you need:

750 g neck;
2 onions;
2-4 tablespoons of soy sauce;
a head of garlic;
suneli hops and salt.

Stages of preparing meat in its own juice:

The washed and dried neck is cut into medium slices, which are sprinkled with spices and salt in a separate bowl.
Crushed or passed through a press garlic is added, as well as onions cut into thin rings.
After thorough mixing, the contents of the bowl are poured with soy sauce and infused for half an hour.
After the above time has passed, the meat is transferred to the multicooker bowl, which is switched on in the "Extinguishing" mode with a time of 1.5 hours.

In order for the onion to give more juice, you should knead it well with your hands before putting it to the meat.

French meat dish

The meat in French, beloved by many of us, has nothing to do with French cuisine, where the original dish is called "Orlovski veal". It consists of: beef meat, mushrooms, onions, potatoes and bechamel sauce with cheese.

In Russia, the recipe has undergone major changes and provides for the following products:

500 g neck;
4 bulbs;
400 g of mayonnaise;
200 g of cheese;
a little sunflower oil;
salt and herbs.

The dish is prepared as follows:

The processed meat is cut across the fibers in layers 1 cm thick, after which the pieces are slightly beaten off.
The bulbs are cut into thin rings.
The cheese is rubbed.
Salted meat is laid out on a greased baking sheet, which is covered with onions.
The base of the dish is poured with mayonnaise, after which it is sprinkled with cheese chips.
The meat is baked for 25 minutes at 180°C.

Pork neck in sweet and sour sauce

Fans of Asian cuisine will be delighted by tasting a piece of melt-in-your-mouth meat in sweet and sour sauce.

Ingredients of the meal:

½ kg neck;
100 ml soy sauce;
15 g flour and starch;
small carrot;
half a bell pepper;
100 g canned pineapples;
a piece of butter;
50 g of ketchup;
40 g of sugar;
30 ml of vinegar.

How to cook for the second juicy meat in the traditions of Asian cuisine:

The washed meat is cut into small plates, which are beaten off and cut again, but already into 2 halves.
From ½ soy sauce, flour and starch, a marinade is prepared, which is poured over the neck.
While the pork is marinating, the carrots are rubbed and the peppers are cut into pieces.
Frying is prepared from vegetables with the addition of crushed pineapples in the final.
In a bowl, a sauce is prepared from ketchup, sugar and vinegar.
Separately, pieces of meat are fried in butter, to which, after the formation of a golden crust, roasting and sweet and sour sauce are laid out.

In order for the meat to acquire a rich sweet and sour taste, after adding the sauce, the dish languishes for another 10 minutes under the lid.

If there is a piece of pork neck in the refrigerator, then you should not rush to prepare an ordinary meal. Thanks to original recipes, you can create an exquisite dish worthy of becoming a table decoration from it.

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

A selection of the best recipes for cooking pork neck in the oven will help you surprise your household and guests with the delicacy of the dish.

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

The pork neck is an oblong piece of meat in which there are no bones, but there are small fat layers. The layers should have a white or pinkish color, which indicates the freshness of the meat. You can cook a lot of dishes from the 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 (Bulgarian and hot);
various spices;
tomatoes;
all kinds of marinades;
carrot.

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

A selection of the best recipes for cooking baked pork neck

The recipe for roasting meat in the oven is the most widespread among housewives.

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).

Cooking:

The recipe for a delicious pork neck baked in a sleeve

If you have a baking sleeve, then the pork neck recipe is just right for you.

Compound:

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

Cooking:

Be sure to rinse the neck and dry with a towel. Peel the garlic and finely chop. You can skip the cloves through the press. Lubricate the surface of the neck with salt, pepper and garlic.
Cover the garlic-rubbed neck with cling film and leave to rest for about 3 hours before moving on to the next step.
After the time has passed, the meat is transferred to the foil. There should be no holes in the foil. Wrap the pork neck tightly with foil, place on a baking sheet and send to the oven.
The foil will not allow the resulting juice to flow out, so the meat will turn out juicy and soft. We bake for about an hour.
Without pulling the meat out of the oven, carefully cut the foil on top so that it can brown.
Check readiness with a knife or toothpick. There should be no ichor in the finished neck. You can cook any side dish for such a meat dish.

Secrets of cooking pork neck: a note to the hostess

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

Be sure to use garlic, pepper, salt and marinade to cook the pork neck. You choose the marinade recipe exclusively to your liking. If you decide to bake a pork neck along with vegetables, then potatoes are best. Remember that pork should not be tough or marinade-soaked around the edges. Therefore, for pickling, you need to take an additional couple of hours.

As you can see, all 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. Exquisite aroma of garlic and spices, juiciness and unsurpassed taste of a whole piece of meat will not leave anyone indifferent.

Pork neck can be cooked according to different recipes. Dishes from it will turn out juicy if you cook the pork neck in a whole piece. And different shades of taste of the neck can be obtained using various types of marinating pork meat.

I would like to offer you a few pork neck recipes whole piece: pork neck baked in the oven, pork neck in a baking sleeve, pork neck baked in foil, pork neck steamed in foil, pork neck baked in a slow cooker, stuffed pork neck and marinades for pork neck.

Pork neck is a very tender pork meat from the neck of an animal with streaks of fat. In shape, a piece of pork neck resembles a thick loaf of sausage no more than 30 cm long. This is a harmonious combination of tender meat without inflated muscles and veins with fat. When choosing a pork neck, you just need to pay attention to the color of this fat, it should be white or white-pink (in no case yellow!). Just the right choice of pork neck will provide you with a very tender and juicy pork dish that melts in your mouth.

The choice of a piece of pork neck is done, let's proceed to its marinade.
You can marinate pork neck, as well as pork skewers, in various ways. This will give the meat additional juiciness and flavor.

Marinade for pork meat (pork neck):

The easiest way to pickle pork neck and giving the meat the aroma of spices and herbs: a piece of pork neck (pulp) weighing 800-1300 g is rubbed with a mixture of salt, crushed garlic, peppers and dry herbs (basil, thyme, rosemary, thyme, oregano are suitable for pork - choose according to your taste!) . It is put to marinate in the refrigerator for several hours.

2. Onion marinade: coarsely chopped onion is rubbed with salt (onion juice stands out better this way) and pork, grated with spices and herbs with garlic, is covered with onions and marinated in the cold for several hours, overnight.

3. Marinating meat with tomatoes, onions and lemon juice : V onion marinade, juice of half a lemon, 2-3 tomatoes, cut into thin slices, 1 tablespoon of vegetable oil. Marinated for several hours in a cool place. I used this marinade

4. Marinating meat in wine : add 1 cup of any wine to any of the above marinades for pork. Marinate the pork neck for at least 2 hours, you can leave it overnight in the refrigerator.

5. Marinating meat in mineral water : salt the pork neck well, rub with garlic, spices and herbs. Mix 1 bottle of carbonated water such as Arkhyz or Bon Aqua with the juice of one lemon and 2 tablespoons of vegetable oil. Pour the soda marinade over the pork neck and let stand for several hours in the refrigerator.

6. Beer pork marinade. Grate the pork neck with salt, spices, garlic. Pour one bottle (0.5 l) of beer. Marinate 2 hours.

7. Marinade for pork - soy sauce . Pour the pork neck grated with garlic and spices (without salt) with soy sauce for 1.5-2 hours.

8. Pork neck in mustard sauce . Mustard marinade for pork: mix 3 tablespoons of sour cream (who loves - mayonnaise) with 2 tablespoons of mustard and 2-3 chopped garlic cloves. The neck is coated with mustard marinade (if sour cream is used, it is first rubbed with salt) and put in a cold place for 2 hours, and preferably at night.

9. Just like barbecue, pork neck can be marinated in kefir - onion marinade, and even with kiwi . To do this, mix 0.5 l of kefir with 7 chopped onions (grind the onion with salt to make juice appear) and 3-4 kiwi puree. Grate the pork neck with salt, spices and pour kefir marinade. Marinate for several hours at room temperature, as it needs heat to marinate meat with kefir. If you leave the pork to marinate overnight, then put it in the refrigerator.

The meat was marinated (or simply salted and peppered), now it remains to choose how and how to cook the pork neck.

Yes, I would like to note that a piece of pork neck before marinating, you can stuff or stuff. To stuff the pork neck, we make deep cuts with a knife and stuff the pork with long sticks of carrots, garlic cloves or prunes. To prepare stuffed pork neck, we make cuts across the piece, without cutting to the very end. It turns out such a book with pages. The thickness of the pieces of the neck is about 1.5 cm. In these pages we insert minced meat (stuffing) from chopped dried apricots, prunes, walnuts and greens. Honestly, the filling can be anything, it all depends on your imagination. You can, for example, chop the greens and mix it with grated cheese. Or you can simply lay out slices of cheese or vegetables (zucchini, eggplant, tomatoes) between the meat sheets. Before stuffing or stuffing the pork neck, a whole piece of pork (or each cut piece) is rubbed with salt and spices. If a thick marinade is used, such as mustard, then the pieces can be smeared with marinade. After stuffing, coat the entire piece of pork neck with marinade (sauce). Fasten the cut pieces with wooden skewers or toothpicks so that the piece seems whole and does not fall apart.

Pork neck recipes:

Whole piece of pork neck baked in the oven cooked in a preheated oven at a temperature of 180 g for about 1 hour (plus or minus 20 minutes, depending on the weight of the piece of pork neck). It is more convenient to bake the neck in a deep baking sheet or baking dish, laying out a piece of pork along with marinade sauce. If the marinade was not used, then simply pour the broth, or water with wine, into the form in which you are preparing the dish. The readiness of baked meat is determined by the color of the juice released when piercing a piece with a knife. Meat juice should be clear, without blood. During the preparation of the pork neck in the oven, it must be watered several times with the secreted juice.

Pork neck in a roasting sleeve baked at 180 degrees. The cooking time is the same as the previous method. This option of roasting meat is convenient because the fat does not splatter during baking, and the meat is cooked in a kind of microclimate, while maintaining juiciness. A piece of pork neck is placed in the sleeve (with marinade if desired) and tied on both sides. At the end of cooking, a beautiful soft crust forms. If you want to achieve a darker crust of baked meat, then at the end of cooking, cut the sleeve on top and hold your piece of pork in the oven for another 10-15 minutes.

Pork neck baked in foil - Another way to cook a juicy pig. A piece of pork neck with sauce or marinade vegetables is placed on a sheet of foil, wrapped and baked in a well-heated oven. Roasting temperature 180 degrees, the time is the same as when cooking the neck in the oven. To obtain a golden crust at the end of cooking, the foil unfolds and the dish is cooked for another 10-15 minutes.

Steamed neck recipe. You can steam the neck in two ways: cook in a whole piece directly in a double boiler, pressure cooker or slow cooker, or wrap the neck in foil and steam in it. Steamed pork neck takes 40-60 minutes depending on the size of the piece.

Pork neck baked in a slow cooker. The recipe for making a neck in a slow cooker is similar to described by me earlier. the “baking” mode is turned on for 60 minutes, the pork neck is laid. You can add half a glass of water or marinade in which the neck was marinated. Prepared with the lid closed. After 30 minutes, turn the piece of pork neck over to the other side and cook further. At this point, you can put chopped mushrooms in a free place and add cream.

Ham from the neck in a slow cooker you can cook it in another way, for example, as in this video recipe for the Brand multicooker:

for the Panasonic multicooker and other models without the "frying meat" function, fry a piece of meat with the addition of oil in the "baking" mode for about 10 minutes and transfer to "stewing" for 2 hours.

Pork neck baked in a slow cooker with sauerkraut.

What is a multicooker and what features does it have?

The neck is prepared in the “baking” mode for 60 minutes, like the previous recipe. After 30 minutes from the start of the cycle, the neck piece is turned over, 500 g of sauerkraut is added to the free places of the multicooker bowl and 1 tablespoon of ghee or butter. The lid closes and the dish is cooked further until the signal. If, after the signal, the cabbage seems harsh to you or you want a more delicate taste from it, switch the multicooker to the stewing mode. This recipe is similar to the Hungarian pork neck, the difference is that it is cooked in a whole piece.

The barbecue season is about to begin. Nikolay Baratov, editor-in-chief of the culinary magazine, shared a video recipe for pork neck and vegetables fried on a barbecue and the intricacies of cooking:

I would be glad if the pork neck recipes are useful for meat-eaters and pig lovers! 😉

And here is another original meat recipe for you.

Enjoy your creativity with Anyuta and her Notebook! See you soon!

P.S. If the network is busy, you may not be able to access it, just try again several times 🙂