Most gourmets prefer to choose pork when preparing meat dishes. Pork is considered not only a 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 a delicious appetizer or barbecue.

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

Pork neck is an elongated piece of meat that has no bones but small layers of fat. 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.

Cooking meat whole piece

Compound:

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

Preparation:

Bake in the 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:

Read also:

Pork neck in foil: the best recipe from leading chefs

This is one of the simplest and most delicious recipes for cooking pork neck in foil with step-by-step instructions and photos.

Compound:

• pork neck - 1 kg;
• garlic - 5-6 cloves;
• ground black pepper;
• salt.

Preparation:

Note to the hostess

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.

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Prepare the marinade for pork: to do this, place bay leaves, peeled garlic cloves, black peppercorns and salt in a mortar. Grind them into a coarse powder (but not very fine; we don’t need 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: bay leaf acts as the main spice here. Only here we use it not in its usual form, but in the form of ground seasoning, which will be used to 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 you don’t have a mortar, you can 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. “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 to a mortar with ground spices and mix in all the herbs. The marinade is ready. Regarding the question of oil, absolutely any vegetable oil will do. Its main function is to create 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 to, say, red wine. If you remove oil from the marinade, then the baking method described below cannot be used. I like to use extra virgin olive oil because... After a day of marinating, the oil will also impart its own notes! About herbs: any herbs are suitable here, there should be a lot of them, because... they form a very tasty aromatic crust when baked.

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Take the pork neck. Remember that pork neck is very fatty 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 significantly cheaper and of slightly different quality. There is no need to trim the 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 marinate 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, you can start baking after 30 minutes. If marinating for a long time, cover with cling film.

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Bake the meat in the oven at 100°C for 4 hours for a two kilogram piece +1 hour for each additional kilogram of weight. And 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. In this case, nothing will happen for the first two hours: i.e. You will not smell the roasted meat; the meat will look completely raw in the oven. But at this time the meat is already being cooked. Moreover, it is prepared in a special way, all the juices are “sealed” inside, because... long cold baking gives the same effect as instant frying over high heat. The meat remains pink inside: the temperature in a piece of meat will not exceed 80°C, i.e. no protein changes will occur. Only after 2-2.5 hours there will be a slight smell and, perhaps, a little juice will be released. 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 goes according to plan - let it take the allotted time! In the recipe for lamb, I somehow laid out the whole process “in dynamics” throughout the entire baking process.

How to cook pork neck
1. Thaw the pork neck, wash it, and put it in a saucepan.
2. Fill with water so that it covers the neck with plenty.
3. Place the pan on the fire, bring to a boil and cook for 50 minutes.
4. Add salt, cook for another 10 minutes.

Use boiled pork neck in salads or on sandwiches, cutting across the grain.

Salad with boiled pork neck

Products
Pork neck - 300 grams
Pickled cucumbers - 8 medium
Chicken eggs - 4 pieces
Garlic - 3 cloves
Mayonnaise - 2 tablespoons
Green peas - 4 tablespoons

How to cook pork neck salad
1. Put the pork to cook, cook for 1 hour, add salt and pepper at the end of cooking.
2. While the meat is cooking, boil the chicken eggs, cool and grate on a coarse grater.
3. Grate the cucumbers on a coarse grater, stir in chopped garlic.
4. Cool the pork slightly and cut across the grain into cubes 1.5-2 centimeters wide.
5. Place meat on the bottom of the salad bowl and mix with 1 tablespoon of mayonnaise.
6. Place pickled cucumbers in the next layer, grease the layer with mayonnaise.
7. Place the eggs on top, brush with mayonnaise again, and garnish with green peas.

Delicious, tender and juicy meat from the collar zone of a pork carcass is a real holiday for the family if you properly marinate and prepare such a treat. Therefore, “Your Cook” wants to tell culinary experts how to fry a pork neck in a frying pan, so that your household will be completely delighted with your efforts in the kitchen. We will share three of our favorite recipes for this hearty dish and teach you how to successfully and easily fry such meat.

How to deliciously fry pork neck in a frying pan with mayonnaise

Mayonnaise is a wonderful ready-made marinade for meat, because it has a fairly acidic environment, and therefore perfectly softens the fibers and makes the pork neck even more tender. In addition, for such a recipe you will need a minimum of ingredients and effort, which is very convenient. And after frying, the meat itself will taste like aromatic kebab!

Ingredients

• Pork neck – 700 g;
• Fragrant black pepper - to taste;
• Medium fat mayonnaise – 1 jar;
• Salt - to taste;
• Dried herbs for flavor.

How to make pork neck with mayonnaise on the stove

1. First, rinse the pork meat under cold running water. After that, dry it (you can use paper towels).
2. Cut the pork into medium pieces - a little smaller than for a shish kebab, so that the meat cooks faster.
3. Pour mayonnaise into a deep bowl, add spices to it - black pepper, aromatic herbs, salt at your discretion.
4. We add slices of meat to the marinade, stirring them thoroughly so that the mayonnaise gets on all the slices.
5. Cover the bowl with the meat with cling film and leave for 15 minutes. After this, thoroughly mix our tender pork neck again and wait another 10-15 minutes.
6. Pour just a little vegetable oil into a suitable frying pan (just to lubricate the bottom).
7. Heat over medium heat, then add our mayonnaise-marinated neck to the frying pan.
8. Fry the pork on all sides, stirring the dish with a spatula. Cook the meat for about 10 minutes, then reduce the heat and cover the pan with a lid.
9. Cook the fried pork neck for another 15-20 minutes, then turn off the heat and serve the meat hot to the table.

If you wish, you can replace mayonnaise in this recipe with low-fat sour cream - for example, many people like to simply rub small pieces of pork neck with salt and pepper, fry over a fire, and then pour sour cream over the dish and simmer until done. This treat turns out to be no less fragrant and tender.

How to fry pork neck in a frying pan, recipe with onions

Ingredients

• - 1 kg + -
• — 3-4 large heads + -
• - 3 pinches + -
• Spices for pork- taste + -
• - taste + -

How to fry pork meat with onions in a frying pan with your own hands

1. We wash the pork meat under running water and then dry it on a paper towel.
2. We chop the neck into small longitudinal pieces, similar to beef stroganoff, but larger.
3. Peel the onion heads and cut into large thick rings.
4. In a deep bowl, mix pork meat with chopped onion. There should be a lot of onion so that the pork fibers are properly marinated.
5. Pour your favorite spices into a bowl, pepper and salt to your taste.
6. Then knead the pieces of pork thoroughly with your hands so that they better absorb the onion aroma: just take the meat with the onion in your palms and lightly squeeze it.
7. Cover the dishes and leave at room temperature for 20-25 minutes.
8. Heat a deep frying pan with a thick bottom and start frying the pork neck: add the meat, discarding the onion, fry the pieces over medium heat for about 5-7 minutes, stirring them.
9. Then we hide the meat under the lid and simmer it a little so that it comes out tender and soft. At this stage, you can add some of the juice from the bowl left over from the marinade into the pan.
10. Remove the lid again and fry the dish over low heat until fully cooked.

This dish is ideal for mashed potatoes, buckwheat and rice, and will also become a worthy setting for pasta, homemade noodles, and so on.

How to fry a pork neck in a frying pan in a marinade of beer and spices

Beer is an excellent marinade for tender pork meat, and you should not be afraid of its alcohol, because it completely evaporates during the cooking process. But for the recipe it is better to choose live and natural beer so that the pork neck turns out appetizing and tasty.

Ingredients

• Pork neck – 1 kg;
• Freshly brewed beer – 500 ml;
• Hot red pepper - to taste;
• Dried rosemary – 2 pinches;
• Salt - to taste;
• Light bee honey – 3 tbsp.

How to fry pork at home with beer and honey

1. We wash the pork neck under the tap and chop it into medium-sized bars or squares (about half the size of a shish kebab). You can also fry the meat in a whole slice if you wish.
2. Pour beer over the meat, drop the pieces into a suitable bowl, add salt and pepper, and add a little rosemary.
3. Cover the bowl and leave at room temperature for 1 hour. You can also do this overnight if you put the bowl in the refrigerator for 6-7 hours.
4. We first fry the pieces of pork neck marinated in beer in a deep frying pan with a fairly thick bottom. We do this over low heat, stirring the meat with a spatula.
5. When a crust forms on top of the pork slices and the alcohol from the beer has evaporated, season the meat with bee honey, cover the frying pan with a lid and simmer the dish until cooked over low heat.

This pork meat turns out to be unusual, but very pleasant in taste; it has a beautiful soft crust, reminiscent of caramel. You can also use this recipe to cook a whole piece of pork, for example a steak. You just have to marinate it longer.

And if you don’t know how to fry a pork neck in a frying pan for a festive table, then pay attention to the fact that large pieces of meat, smeared with honey and sprinkled with your favorite spices, look incredibly attractive and elegant. To add beauty to the top, this treat can also be seasoned with sesame seeds!

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

I want 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, steamed pork neck in foil, pork neck baked in a slow cooker, stuffed pork neck and marinades for pork neck.

Pork neck is very tender pork meat from the neck of the animal with streaks of fat. The shape of 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 pumped up muscles and veins with fat. When choosing a pork neck, you 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 dish of pork meat that melts in your mouth.

The choice of a piece of pork neck is made, let's start marinating it.
You can marinate a pork neck, just like pork kebab, in various ways. This will give the meat additional juiciness and flavor.

Marinade for pork meat (pork neck):

1. The easiest way to marinate 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 to your taste!) . Place to marinate in the refrigerator for several hours.

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

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

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

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

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

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

8. Pork neck in mustard sauce . Mustard marinade for pork: mix 3 tablespoons of sour cream (mayonnaise if you like) 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 placed in a cold place for 2 hours, or preferably overnight.

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

The meat has been marinated (or simply salted and peppered), now all that remains is to choose how and how to cook the pork neck.

Yes, I would like to note that a piece of pork neck You can stuff or stuff it before marinating. To stuff the pork neck, make deep cuts with a knife and stuff the pork with long sticks of carrots, cloves of garlic or prunes. To prepare stuffed pork neck, make cuts across the piece, without cutting to the very end. It turns out to be a book with pages. The thickness of the neck pieces is approximately 1.5 cm. In these pages we insert minced meat (filling) from chopped dried apricots, prunes, walnuts and herbs. Honestly, the filling can be anything, it all depends on your imagination. You can, for example, chop the greens and mix them with grated cheese. Or you can simply place 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 you use a thick marinade, such as mustard, then the pieces can be coated with marinade. After stuffing, coat the entire piece of pork neck with marinade (sauce). Secure the cut pieces with wooden skewers or toothpicks so that the piece appears whole and does not fall apart.

Pork neck recipes:

Whole piece of pork neck baked in the oven cook in a preheated oven at 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 pan or baking dish, laying out a piece of pork along with the marinade sauce. If marinade was not used, then simply add broth or water and 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 the piece is pierced with a knife. Meat juice should be clear, without blood. While cooking the pork neck in the oven, you need to baste it several times with the released juice.

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

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

Steamed neck recipe. You can steam the neck in two ways: cook it as a whole piece directly in a steamer, pressure cooker or slow cooker, or wrap the neck in foil and steam it in it. Steaming pork neck time is 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 the marinade in which the neck was marinated. Prepare with the lid closed. After 30 minutes, turn the piece of pork neck over to the other side and continue cooking. At this point, you can put chopped mushrooms in the free space and add cream.

Pork neck pork in a slow cooker can be prepared in another way, for example, as in this video recipe for the Brand multicooker:

for Panasonic multicookers and other models without the “frying meat” function, fry a piece of meat with added butter in the “baking” mode for about 10 minutes and switch to “stewing” for 2 hours.

Pork neck baked in a slow cooker with sauerkraut.

What is a multicooker and what capabilities does it have?

The neck is prepared in the “baking” mode for 60 minutes, just like the previous recipe. After 30 minutes from the start of the cycle, the piece of neck is turned over, 500 g of sauerkraut is added to the free spaces in the multicooker bowl and 1 tablespoon of ghee or butter. The lid closes and the dish continues to cook 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 stewing mode. This recipe is similar to Hungarian pork neck, the difference is that it is prepared as a whole piece.

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The season of shashlik and barbecue begins. The video recipe for pork neck and vegetables fried on a barbecue and the intricacies of cooking were shared by the chief editor of the culinary magazine Nikolai Baratov:

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

Here's another original meat recipe for you.

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

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