How to bake pork neck in the oven in foil. Pork neck baked in the oven - delicious recipes step by step

20.01.2024

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Step-by-step recipes for cooking soft and juicy pork neck in the oven with mushrooms, vegetables and fruits

2018-08-31 Ekaterina Lyfar

Grade
recipe

1247

Time
(min)

Portions
(persons)

In 100 grams of the finished dish

12 gr.

32 gr.

Carbohydrates

1 gr.

342 kcal.

Option 1: Classic pork neck recipe in the oven

Typically, before baking, the pork is marinated in a special mixture of herbs, sauces and spices. Sometimes it takes a whole week to prepare! But you can do without it. There are no unnecessary ingredients in the classic pork neck recipe. Only the simplest and most affordable products: pork, garlic, salt and some spices.

Ingredients:

Pork neck - 2 kg;
Garlic - 1 head;
Vegetable oil - 10 ml;
Salt, peppercorns, bay leaf.

Step-by-step recipe for pork neck in the oven

Wash the meat thoroughly and let it dry. Trim off excess fat and other parts that we will not need during the baking process.

Remove the skin from the head of garlic. Rinse the cloves under water and cut each one in half.

Using a sharp knife, make several cuts across the entire surface of the neck. Place a clove of garlic in each hole.

Combine oil and salt. You can add a little ground pepper and spices to taste. Rub the resulting mixture onto the pork on all sides.

Preheat the oven to 150°. Place a sheet of foil on a baking sheet and place the meat on top. Scatter peppercorns and bay leaves over it. Wrap the neck with foil.

Place the pan with the meat in the oven for two hours. After this, you will need to raise the temperature to 180° and carefully open the foil. Let the pork bake for another half hour.

You don't need to take a neck with a lot of fat, but there should be layers of fat. Pay attention to their color: it should be uniform, white or pinkish. Yellow lard indicates that the pig was old. Its neck can remain stiff even after prolonged marinating and baking.

Option 2: Quick pork neck recipe in the oven

You can cook the neck even faster if you use kiwi. The sour fruit is often added to various marinades. In a matter of minutes, it will help soften the pork and give it juiciness. The meat will taste very original, with a slight sourness. This recipe is also suitable for chicken, but the cooking time will need to be reduced.

Ingredients:

Pork neck - 500 g;
Red onion;
Cheese - 50 g;
Mayonnaise - 20 g;
Kiwi - 1 pc.

How to quickly cook pork neck in the oven

Wash and dry your neck. Cut it into portions. Salt each of them, grease with pepper and spices. The oven can now be turned on to 180°.

Remove the skins from the onions and kiwis. Rinse these ingredients and cut into thin rings.

Grease a baking sheet with oil. Place pieces of meat on it. Place onion rings and kiwi slices on top.

Grate the cheese and mix it with mayonnaise. Place the resulting mixture on the pork slices. Place them in the oven for 40 minutes.

It is very important to choose a quality cut of meat. It is better to buy fresh chilled neck. Frozen pork may be old or spoiled. Good meat has a uniform color, light and pleasant smell.

Option 3: Pork neck with garnish in the oven

To save time, you can bake the neck with potatoes and other vegetables. The dish turns out to be completely independent; it does not require any additional side dish. It's very convenient and tasty.

Ingredients:

Pork neck - 1 kg;
Small tomato;
7 potatoes;
Onion - 2 pcs.;
Carrot;
Cabbage - 100 g;
Cheese - 50 g;
Oil for frying - 30 ml;
Mustard, mayonnaise, greens.

Step by step recipe

Prepare the neck. Wash it and cut it into small slices. They should be no more than 2 cm thick.

Use some of the oil to brush the pieces of meat. Then rub them with salt and pepper and leave them warm for a while.

Peel and wash all vegetables. Cut damaged leaves from cabbage and chop it finely. Grate or cut the carrots into strips.

Chop the onion. Combine it with cabbage and carrots. Lastly, add the pre-cut potatoes.

Salt and pepper the vegetable mixture, season it with the remaining oil. Mix well. Preheat the oven to 190°.

Line a baking tray with baking paper. Distribute vegetables over it, place pieces of pork on top.

Pour 100 ml of hot water into the bowl with meat and vegetables. Cover the workpiece with a lid or foil and place in the oven for an hour and a half.

Cut the cheese and tomato into small cubes. Mix these ingredients with mustard and mayonnaise, add chopped herbs.

Open the foil slightly. Brush the cheese and tomato mixture onto each piece of meat. Return the dish to the oven for 20 minutes.

Meat prepared according to this recipe is soft and tender. If you like your pork crispier, leave it in the turned off oven for another quarter of an hour.

Option 4: Pork neck in the oven with quince and mushrooms

Another original dish is neck baked with honey mushrooms and quince. The sweet and sour fruit gives the meat a spicy sourness, and the gravy is simply amazing!

Ingredients:

2 onions;
Honey mushrooms - 150 g;
Bacon - 150 g;
Butter - 80 g;
Half a lemon;
Quince - 100 g;
Pork neck - 1400 g;
Lard - 70 g;
Olive oil - 40 ml;
Sea salt, chili pepper.

How to cook

Make a deep cut in the neck to divide it in half. There is no need to cut the piece all the way, leave about 1 cm.

Squeeze the juice from the lemon. Pour olive oil into it, add chili flakes. Rub the meat on all sides with coarse salt and brush with marinade. Place it in a bag and leave it in the refrigerator overnight.

Melt 2/3 butter in a frying pan. Finely chop the onion, mushrooms and bacon. Fry the ingredients until cooked, add salt and pepper at the end.

In the remaining butter, fry the quince, cut into slices. Place the pieces over the entire surface of the meat.

Place fried mushrooms with onions and bacon on the pork. Lightly press the filling into the palm of your hand.

Fold the neck in half along the cut line. Tie it on all sides with culinary thread to prevent the filling from spilling out during baking.

Place the meat in a roasting bag. Slice the lard thinly and place it on top of the neck. Thanks to this, it will not dry out and will remain juicy and tasty.

Make several punctures in the upper part of the sleeve. Tie it up and place it in an oven preheated to 190°. After half an hour, reduce the temperature to 160°.

After another 20 minutes, cut the sleeve. Bake the neck for the same amount of time, periodically pouring the juice over the meat.

The dish can be tasted immediately after cooling. But it’s better to cover it with film and leave it under pressure for another day. As a result, you will get first-class boiled pork that is easy to cut and serve.

Option 5: Pork neck roll in the oven

Pork neck is often used to make delicious filled rolls. You can wrap various vegetables and fruits, bacon, cheese and spices in meat. Let's try to prepare a roll with bell peppers and original pomegranate sauce.

Ingredients:

Pork neck - 2 kg;
6 cloves of garlic;
Mayonnaise - 100 g;
Bell pepper - 2 pcs.;
Bulb;
Grain mustard - 15 g;
Pomegranate juice - 25 ml.

Step by step recipe

Remove the seeds from the pepper. Peel the onions and garlic. Finely chop all vegetables. You can marinate the onion in lemon juice or fry it, it will be tastier.

Wash and dry the meat. Cut it in a spiral to make the piece flat. Rub with salt and pepper, wrap in cling film. Leave the neck in the refrigerator for an hour.

Combine mayonnaise with mustard and pomegranate juice. You can add spices to taste and chop the bay leaf. Stir the sauce.

Unwrap the meat. Brush it generously with sauce. Scatter pieces of pepper, garlic and onion on top. Roll your neck tightly into a log.

Brush the workpiece on all sides with the remaining sauce. Wrap it in two layers of foil and place it in a baking dish.

Cook the dish for 2 hours in the oven, preheated to 180°. Ten minutes before turning off the stove, open the foil to brown the meat.

The taste of pork can be enhanced with different spices. The neck goes perfectly with rosemary, marjoram, thyme and basil. You can also use a ready-made spice mixture, for example, curry or khmeli-suneli. Thrill-seekers should try baking meat with adjika.

If you are planning not a buffet, but a full-fledged holiday table with cold appetizers, salads and dessert, then in this scenario it is difficult to imagine a meal without a real hot dish. Pork baked in the oven, garnished with herbs and vegetables, exuding heat and an unsurpassed aroma of spices and meat, will become a truly central dish on the table. All attention will be focused on it until all the guests and household members try and eat enough of the juicy, delicious meat.

The art of preparing tender and aromatic pork baked in the oven is an indicator of the skill of a real chef.

Despite the fact that there are many options for cooking pork in the oven, even more types of meat and spices are used, they are all united by the true love of the culinary creator himself for such a magnificent hot dish.

If you are still wondering what hot dish will be festive enough for the New Year or Birthday, then cast all your doubts aside. Oven-baked pork easily ranks first in popularity among our home cooks. This is especially true for the New Year. Baked pork or meatloaf, juicy ham or stuffed neck, for us on New Year’s Day this is a symbolic and festive dish, akin to Olivier salad.

Pork baked in the oven can be supplemented with vegetables that will be baked with it, mushrooms, spices and herbs, even other types of meat. There are so many different culinary secrets surrounding the recipes for preparing this meat that sometimes you don’t know which way is best to approach it. You can bake pork in foil or paper, open or in a sleeve, in dough or a vegetable coat. It can be a whole piece or an original sliced accordion with tomatoes and cheese, it can even be a flavorful filling wrapped in meat. The boundaries are set by your imagination and skills.

For such a dish as oven-baked pork, several main types of pork meat are traditionally used: neck, ham, shoulder and carbonate. Sometimes pieces are sold with the name “roasting pork,” but most often these are the same body parts. The taste of the baked meat will depend on what part you use. Leaner carbonade may turn out to be dry, so it is advisable to marinate and stuff it; it can be used to make excellent rolls, for example, with mushrooms. The more tender and fatty neck is wonderfully baked as a whole piece; it is not in danger of dryness due to fatty streaks, but it also seriously decreases in size, although it remains very juicy. Ham is also quite lean meat and requires additional marinade or cooking in conditions where the meat's own juices are not allowed to evaporate freely. I'm talking about sealed containers and all kinds of “wrappers” for meat.

In any case, to prepare baked pork, you need to arm yourself with suitable utensils, since a festive piece of meat is usually large, with foil or a sleeve, spices and sauces, and also time for preliminary preparation of the meat, or rather for marinating.

It’s hard to argue with the fact that meat that has been marinated overnight before going into the oven will not be tastier than a piece that is immediately baked. Although there are quick recipes. After all, it’s not always possible to control time, and guests can be more than unexpected. One thing is clear: you should have a couple of hours for preparation and the process of roasting pork.

Let's look at a variety of recipes to choose “the one” and cook it.

Pork baked in the oven in a large piece with honey, barbecue sauce and Dijon mustard

Pork baked in the oven in aromatic spices is also called boiled pork. This is a very tasty and juicy meat that can be eaten hot, served as a main dish, or used cold for sandwiches. Many people have probably seen that stores sell boiled pork in sausage departments. So, it is also prepared by baking, the only thing is that it is still difficult to trust store-bought options, because you don’t know exactly how fresh the meat is, how it was prepared and whether any harmful additives were used. Pork cooked by yourself will, of course, be healthier and tastier, because you will know exactly what you put in and when you cooked it. This meat can completely replace ham and sausage for you.

As for the hot serving option, this pork baked in the oven is more of a festive dish for guests or family members when a lot of people gather at the table. Usually a very large piece of meat is baked, from a kilogram to two, so that there is enough for everyone. After all, many people may want supplements. Especially if it is pork according to this recipe.

To prepare you will need:

pork (carb, ham, neck) - 1.5 kg,
ground black pepper - 0.5 teaspoon,
garlic - 3-4 cloves,
paprika - 1 level teaspoon,
BBQ sauce - 3 teaspoons,
honey - 2 teaspoons,
Dijon mustard - 1 tablespoon,
salt - 2 tablespoons.

Preparation:

1. The secret to cooking pork in the oven according to this recipe is that the meat is marinated in advance in liquid brine. This way it is better salted and saturated with moisture, which allows it to be tender and juicy, even if you use a fairly dry carbonate or ham.

First of all, wash a piece of fresh pork thoroughly and dry it with a paper towel. Now, in order for the meat to be salted not only on the outside, but also on the inside, it must be pierced. A special tenderizer tool or a thin and long knife is suitable for this.

Make frequent vertical cuts from top to bottom, but not all the way through.

2. Now you need to put the meat in a large bowl, in which it will be possible to fill it with marinade. Marinade recipe: 1 tablespoon of salt per liter of water. Place the meat in a container and fill it with salt water until it completely covers it. Now cover and refrigerate for 2-3 hours.

3. When you remove the meat from the brine, first wipe it thoroughly with paper towels so that no water remains. Now you can rub it with spices.

4. In a separate cup or plate, whisk together honey, sauce and dry spices. Squeeze the garlic there, you can grate it on a fine grater. Now mix everything well. Please note that mustard is not included in this sauce.

Coat the meat with the resulting mixture on all sides and rub in thoroughly.

5. Now place the meat with the fattier layer down and spread the Dijon mustard on the top side. This will be the beautiful side of our roast pork.

6. Now place the pork in a greased baking dish. In order for the pork baked in the oven to be baked inside and not dry out on the outside, it must be baked covered. Therefore, cover the baking dish with a lid, if available. If there is no lid, then make one from foil, folding the edges tightly.

7. Bake the meat in the oven at 180 degrees for about an hour. After an hour, take out the pork, open it and pierce it with a knife or skewer; if the juice is clear, the meat is ready; if it’s pinkish, put it in the oven for another 20 minutes.

Now you need to brown the crust so that the meat looks appetizing. To do this, simply remove the lid or foil and put the meat back in the oven. Grilling or convection helps brown the meat quickly. If your stove does not provide this, then simply increase the temperature for a few minutes, but watch the meat carefully so that it does not burn.

Once the crust has browned, remove the pork. The finished pork baked in the oven should lie under the lid for a while, if you are going to serve it hot, the meat will cool down a little and it will be ready to eat and at the same time it will be better cut into slices.

Serve the pork by cutting into slices and garnishing with herbs. The guests will be delighted.

If you want to use this boiled pork as cold meat, then let it cool completely before cutting. It will become denser and you can cut it much thinner, just for sandwiches.

Bon appetit!

Juicy pork neck baked in the oven in a sleeve

Another simple way to make oven-baked pork juicy and tender is to cook it in a roasting bag. The sleeve perfectly retains all the meat juices inside the piece and prevents the meat from drying out; all the aromas also remain inside and permeate the meat through and through.

To cook pork in the sleeve you will need:

pork neck - 1.5 kg,
garlic - 4 cloves,
bay leaf - 2 pcs,
ground coriander - 3 teaspoons,
Provençal herbs - 3 teaspoons,
salt - 3 teaspoons.

Preparation:

1. To keep the meat tender and juicy, we again use the wet salting method. It makes perfect sense in baked pork recipes when one large piece is being prepared. Plus it relieves the meat of excessive dryness, which is sometimes inherent in pork.

Clean and towel-dried meat must be dipped in the marinade so that it completely covers it. The recipe for this marinade is simple: add 3 teaspoons of salt, two teaspoons of coriander and 2 teaspoons of Provençal herbs to 1 liter of hot water. Add 2 bay leaves to the water and stir everything well. The main thing is that the water is hot, boiling water. This will reveal the taste and aroma of the spices.

Immerse the meat in the brine only after it has cooled; boiling the meat is not our goal. Let the msa salt for a few hours. Minimum - 3 hours, maximum - overnight.

2. After the meat has rested for the allotted time, remove it and pat it thoroughly with towels. Then rub in a couple of pinches of salt, a teaspoon of coriander and a teaspoon of herbes de Provence. This will give extra flavor when baking.

3. Now it's time for the garlic. Cut the peeled cloves lengthwise into 4 pieces and stuff the pork with these sharp pieces. To do this, take a thin, long knife and make punctures in the meat from top to bottom. Place a piece or two of garlic into each hole.

4. Now you need to tie a piece of meat with a thick thread. Oven-roasted pork tends to shrink in size and become slightly misshapen due to streaks of fat. The neck is especially susceptible to this. Plus, when untied, it tends to take on a flat appearance, because the meat is soft and not very dense, such as carbonate.

Take a thick, undyed thread, preferably cotton, and tie a piece in the form of a mesh. This can be done by throwing loops over it, crossing the threads in the middle.

5. Next, take a baking sleeve of sufficient size to leave a few centimeters from the meat to the film on all sides. Place the meat inside, you can add bay leaves from the brine. Then tie the ends of the sleeves.

To allow steam to escape in small quantities during baking, cut or puncture 3-4 small holes in the upper part of the sleeve.

6. The oven must be preheated to 180 degrees in advance. This is an important rule. which allows you to quickly bake the surface of the meat and lock all the juices inside.

Place the meat in the sleeve on a baking sheet or in a mold and bake for about 1 hour, it may take a little longer. You can check readiness by cutting the sleeve and piercing the meat with a toothpick or knife. The juice that flows out should be clear.

To make the meat look more appetizing, let it stand for another 10 minutes in the oven with the sleeve already open, until the top side is browned. After removing the meat, let it rest wrapped in a sleeve and cool slightly. After about 15 minutes, you can put it on a dish and start cutting it for the table.

Serve oven-baked pork in a sleeve with fresh vegetables, salads and other side dishes, for example.

Enjoy a great hot meal with your family!

Tender baked pork - meatloaf with sweet pepper, garlic and pomegranate sauce

Pork baked in the oven does not have to be an exceptionally large whole piece. How can you ignore another option for preparing it in the form of a roll? The same piece of 1.5-2 kg pork neck is taken and cut into a spiral, the filling is added and the meat is rolled into a roll. In this case, the meat is given flavor not only by the spices in which you marinated it, but also by the filling. And the filling can be made from vegetables, mushrooms, bacon, cheese, spices and herbs. And there are so many other things you can put in meatloaf.

Such a beautiful dish will decorate any holiday. And preparing it is not too difficult, as it might seem at first glance.

To prepare you will need:

pork neck - 2 kg,
bell pepper - 1 piece,
garlic - 6 cloves,
mayonnaise - 100 grams,
mustard - 2 teaspoons,
mustard seed - 1 teaspoon,
bay leaf - 2 pcs,
pomegranate sauce - 2 tablespoons,
pepper to taste,
salt to taste.

Preparation:

1. Before we start rolling up the meatloaf, let's take care of the filling. We will use sweet bell peppers and garlic for the filling.

Cut the garlic into small pieces with a knife. Peel the pepper from seeds and cut into small cubes.

2. Whatever meat you cook, be sure to wash it before. Dry the washed meat with paper towels or napkins. Now the large piece needs to be cut in a spiral so that it unfolds and becomes flat.

3. Brush both sides of the flat piece of meat with the pomegranate sauce. For example, Narsharab.

4. Salt and pepper the meat on both sides. Roll back into a roll and wrap in cling film or place in a bowl. Place in the refrigerator for about 1 hour to marinate the meat.

5. Mix the sauce in a separate cup. To do this, add 2 teaspoons of mustard, 100 grams of mayonnaise, a teaspoon of mustard seeds and crumble 2 bay leaves with your hands. Then mix it all well.

6. Remove the meat from the refrigerator after an hour, unroll the roll and spread the prepared sauce on the inside.

7. Now spread the garlic and bell pepper evenly over the sauce layer. Then roll the roll with the filling inward, trying to make it tighter.

8. After rolling the roll, spread the sauce on the outside on all sides.

9. Now wrap the pork in two layers of foil. Place the bundle on a baking sheet or baking dish. Preheat the oven to 180 degrees. And bake the meat for 1.5-2 hours.

10. After this time, check the meat for doneness by piercing it with a skewer or knife. If the juice is clear, then the pork baked in the oven is ready. Now you can cut off the top layer of foil and put the meat in the oven for another 10 minutes so that the top layer also browns.

Now the meat is ready and can be served. Cut it into pieces 1.5-2 centimeters thick and serve it to your guests.

Bon appetit!

Pork baked in the oven in puff pastry

When your goal is to prepare a dish such as whole piece of pork baked in the oven, but so as to make a lasting impression on the guests and make the holiday unforgettable, and your culinary skills a legend, then you should pay attention to this original recipe. Straight from France, the traditional way is to bake pork in puff pastry. Not just like that, but with mozzarelda and jamon, and aromatic herbs. Just the sight of him makes your mouth water.

Baked pork with pear - original holiday recipe

Perhaps you have tried cooking classic boiled pork in spices, maybe you have even cooked aromatic meatloaf with vegetables. Have you tried cooking pork baked in the oven with fresh sweet pears? No? You should definitely try to cook this dish.

Nowadays it is no longer a problem to find fresh, juicy pears in stores and on the market even in the middle of winter, for example, everyone’s favorite conference pears. What if you cook pork baked with pears for the New Year. It will be very easy and will not require much time. But it pays to prepare a little.

For pork with pears you will need:

pork neck or carbonate - 1.5 kg,
sweet red wine - 100 ml,
pear - 2 pcs.
sweet chili sauce - 2 tablespoons,
balsamic vinegar - 1 teaspoon,
curry - 1 teaspoon,
dry oregano - 1 teaspoon,
salt and pepper to taste.

Preparation:

1. Cut fresh, washed and well-dried pork into an accordion shape. Make cuts from top to bottom so that the meat opens like a book.

2. Rub the meat on all sides with salt, ground black pepper and dried oregano and place in a deep container.

3. Pour 100 ml of red wine over the meat and leave to marinate for a while. Cover with a lid or cling film. Leave to marinate for at least an hour if you have a holiday today, or overnight if you are preparing in advance.

5. Cut the pears into slices.

6. Prepare a baking dish. A mold or baking sheet will do. Place two layers of foil on the bottom and place the meat on it. Place several slices of pear into the slits made in the meat to fill everything equally. Then wrap the meat in foil and bake at 200 degrees for at least an hour.

7. Now it's time to prepare the sauce. To do this, mix sweet chili sauce, balsamic vinegar and add curry in a cup. Stir everything well.

8. After an hour, remove the meat and check for doneness with a skewer or knife. If it’s ready, then it’s time to spread the sauce on the meat and put it in the oven again until the crust is browned. This may take about 20 minutes. Keep an eye on the meat.

9. The finished meat will have a sweetish and at the same time spicy taste. Curry will give it a unique aroma, and pears will amazingly highlight the tender, well-baked pork.

Already read: 126781 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 of 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:

Cut the garlic into slices.
Wash the neck and dry with a towel. Use a sharp knife to make holes in the meat and stuff it with garlic slices.
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.
Mix ground black pepper, pork spices and mustard. Rub the neck with the spice mixture.
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.
Preheat the oven to 220 degrees. Place the sleeve with the neck on a baking sheet and place in the oven for 30 minutes.
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.
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.
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:

Pass the garlic through a press or grate it on a fine grater. Mix garlic with salt and ground pepper.
Wash the neck, dry with a towel and rub with garlic mixture.
Wrap the meat in cling film and leave at room temperature for 3 hours.
Remove the pickled neck from the film and wrap it in foil so that you get a tight package without holes.
Preheat the oven to 200 degrees, place the neck on a baking sheet and bake for an hour.
Then remove the neck from the foil and brown it to an appetizing crust.
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:

Pass the garlic through a press.
Chop the dill as finely as possible. Mix garlic with dill and softened butter.
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.
Rub the neck with salt and pepper, including all the pockets. Place spiced butter into each cut-out pocket.
Peel the potatoes and cut them in half.
Place the meat in a baking sleeve, place potatoes around it and tie the edges of the sleeve.
Preheat the oven to 180 degrees. Place the meat and potatoes on a baking sheet and place in a hot oven for an hour.
Then cut the sleeve at the top and bake the meat until done. 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 pan 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

Have fun cooking and be healthy!

Always yours Alena Tereshina.

1. The recipe for cooking neck in the oven in foil begins with preparing the meat. The pork must be washed, dried thoroughly and placed on a sheet of foil. Remove excess films or large pieces of fat as desired. Since the neck is quite fatty meat, there is no need to add vegetable oil during cooking.

2. The set of spices for preparing this dish is minimal in order to preserve the true taste of the meat. The dried neck must be salted and peppered on all sides. Using a sharp knife, make small holes across the entire surface of the piece.

3. Garlic can be considered the main and integral ingredient. Thanks to it, the meat turns out amazingly aromatic. The garlic needs to be peeled and cut into 4-6 pieces per clove. Place pieces of garlic into the cut holes.

4. The classic recipe for neck in the oven in foil can also be supplemented with your favorite meat spices. You can use paprika, hot peppers, dried herbs or ready-made sets.

5. Now you need to carefully wrap the foil so as not to release excess juice and send the meat to a well-heated oven. To ensure that the pork is juicy and properly cooked, it is better to set the temperature to no more than 190 degrees. After 1.5-2 hours, depending on the size of the piece of meat, the foil can be carefully unfolded. Leave the neck to bake for another 15-20 minutes at a temperature of about 210-220 degrees. This way, the meat will be juicy inside, and the top will be golden brown.

This is a very simple recipe for neck in the oven in foil, which is perfect even for children. If desired, it can be varied with spicy tomato marinade or supplemented with vegetables. This meat can be served not only as a main dish, but also as an appetizer. Try it, I recommend...

INGREDIENTS

Pork neck - 1 kg;
Pepper - 1 pinch;
Garlic - 5-10 cloves;
Spices - 1 pinch (to taste);
Salt - 1 pinch.

COOKING

Let's prepare the meat. Wash the pork, dry it and place it on a sheet of foil.
Remove excess films or large pieces of fat as desired. Since the neck is quite fatty meat, we will not add vegetable oil during cooking. The set of spices for preparing this dish is minimal in order to preserve the true taste of the meat.
Season the dried neck with salt and pepper on all sides.
Using a sharp knife, make small holes across the entire surface of the piece.
Garlic can be considered the main and integral ingredient. Thanks to it, the meat turns out amazingly aromatic. Peel the garlic and cut each clove into 4-6 pieces.
Insert garlic cloves into the previously cut holes in the meat. The classic recipe for neck in the oven in foil can also be supplemented with your favorite meat spices. You can use paprika, hot peppers, dried herbs or ready-made sets.
Now carefully wrap the foil so as not to release excess juice and send the meat to a well-heated oven (no more than 190*C).
After 1.5-2 hours, depending on the size of the piece of meat, carefully unwrap the foil. Leave the neck to bake for another 15-20 minutes at a temperature of about 210-220*C. This way, the meat will be juicy inside, and the top will be golden brown.