What to cook from neck meat. Whole piece of pork neck in the oven: the best cooking recipesP

Pork neck is one of the best parts of the carcass, so you can cook a lot of delicious dishes from it! Find out the best recipes.

Peculiarities

Pork neck is the part located between the head and body of the carcass, that is, along the sides behind the cheeks. The meat in this area is very tender and not the fattest. Fat, of course, is present, but there is not much of it, and it is evenly distributed throughout the pulp, and this is precisely the main advantage. Pork neck is often used for shish kebab, and it is also baked, fried in a pan or grilled. There are tons of delicious food options!

How to choose?

To cook a tasty pork neck, you must first choose it correctly. When purchasing, pay attention to the following points:

Flesh color. It should be light pink with white streaks. If the meat has an unnatural pink bright color, it is probably of poor quality and contains dyes. If the shade is pale or yellowish, then the pork is probably stale.
Fat should be present, but there should not be a lot of it in the neck. In this case, we can talk about the so-called “marbling”, this term means that the fat is evenly mixed with the pulp, which is why the meat resembles marble. In addition, it should be milky or white, but not gray or yellow.
The smell should be quite pleasant, characteristic of meat. If you feel sourness or putrefaction, then refuse to purchase.
It is also important where exactly you purchase the pork neck. This should only be done from trusted suppliers or manufacturers. Avoid spontaneous markets and stalls; sales through them are probably carried out illegally and without the appropriate documents. It is better to go to a large hypermarket, specialty store or large official market.

What to cook from pork neck?

How to cook pork neck deliciously? Below are some interesting options.

Option #1

Pork baked with cheese and tomatoes will be incredibly appetizing. To prepare such a delicious dish you will need:

approximately 1.5 kilograms of pork neck;
two tomatoes;
three cloves of garlic;
a tablespoon of mustard;
a tablespoon of lemon juice;
five tablespoons of vegetable oil;
a pinch of ground pepper (you can use a mixture of different peppers);
three tablespoons of soy sauce;
100 grams of hard cheese;
a teaspoon of ground ginger root (or a piece of fresh).

Preparation:

First you need to make the marinade. To do this, mix vegetable oil with soy sauce, mustard, lemon juice and ground ginger (fresh must first be grated). Chop the garlic and also add to the mixture.
Wash a piece of pork neck well, make several rather deep transverse cuts in it. Place the pulp in the marinade and refrigerate overnight or at least for a few hours.
Next, cut the tomatoes into rings and the cheese into slices. Place a piece of cheese and tomato into each cut made in the pork neck.
Wrap the meat in foil and bake in the oven for about an hour at 190-200 degrees.
Ready! The dish is best served with potatoes.

Option No. 2

Pork neck can be easily and quickly baked in foil. To do this, prepare:

kilogram of pork neck;
five to seven cloves of garlic (to taste, more or less);
approximately 1.5 teaspoons of salt;
half a teaspoon of ground red or black pepper.

Description of the cooking process:

First you need to wash and dry the meat well.
Peel the garlic and chop it in any way, for example, pass it through a garlic press, grate it or finely chop it with a knife.
Mix chopped garlic with salt and pepper. Rub a piece of pork neck thoroughly with this mixture, trying to press the ingredients into the pulp. Let the meat marinate a little in the refrigerator (one to two hours is enough).
Wrap the piece in foil so that it is completely covered. If it is large, then use several layers, since the fat should not leak under any circumstances during the cooking process, otherwise the meat will turn out dry.
The oven should be preheated to approximately 200-220 degrees. Bake the pork neck for approximately 60-70 minutes.

Option #3

If you want to cook pork neck in an unusual and tasty way, then choose the option with sweet and sour sauce and vegetables. The following ingredients will be required:

500 grams of pork neck;
one head of onion;
two sweet bell peppers;
approximately 50 grams of pineapple (canned can be used);
100 grams of porcini mushrooms or champignons;
half a glass of sugar;
three to four tablespoons of starch;
50-70 ml soy sauce;
150 grams of ketchup or 70 grams of tomato paste;
three tablespoons of rice vinegar;
a quarter cup of vegetable oil.

Preparation:

First of all, you need to make the sauce. Place soy sauce, vinegar, ketchup (tomato paste must first be mixed with water until smooth) and sugar in a bowl. Mix everything and beat vigorously with a fork.
Bell peppers need to be peeled from seeds and stalks and cut into strips. Peel the onion, cut into thin half rings or rings. Wash the mushrooms and cut into cubes, like the pineapple.
The pork neck should be washed and cut into medium-sized cubes. Heat the oil in a fairly deep frying pan. Coat the pork in starch and fry for about five minutes. Then add vegetables with pineapples and mushrooms to it and fry everything together until cooked.
Pour the sauce into the frying pan, cover it with a lid and let the dish simmer for about five more minutes so that all the ingredients are soaked.
Done, ready to serve!

Option No. 4

This recipe is very exotic, but the dish will turn out tasty and piquant. To prepare you need:

kilogram of pork neck;
two oranges;
four cloves of garlic;
a glass of orange juice;
a quarter glass of water;
1.5 tablespoons of salt (it is best to use sea salt);
sprig of rosemary;
several sprigs of thyme;
a teaspoon of dried oregano;
ground pepper to taste.

Preparation:

Wash the pork. Next, prepare a kind of marinade. To do this, grate the zest of one orange, finely chop the rosemary and thyme. Peel and chop the garlic. Mix the zest with herbs, dried oregano, pepper, salt and garlic. Rub the pork neck with this mixture and let it marinate for about 10-12 hours.
Heat the oil in a frying pan and fry the whole piece of pork. This way it will have a golden brown crust, and all the juice will remain inside and will not be released during further cooking.
Cover a baking tray with foil, place the pork neck in it, cover it with sliced oranges, and also pour orange juice mixed with water. Cover the top of the container tightly with foil.
Place the pork in an oven preheated to 180 degrees for about 50-60 minutes. At the end, the foil can be removed from the baking sheet to brown the meat.

Be sure to try preparing different delicious dishes from pork neck, because they are very appetizing, and will also please your household and surprise your guests.

The secret to the tenderness of the pork neck is the thin streaks of white fat (if the shade is yellow, it means the meat is old), which are inseparable from the structure of the meat. This is great when it comes to grilling shish kebab, but if you want to bake the neck in one piece, then you may face some difficulties. Fat does not absorb water - that is, marinade - and therefore a large piece is poorly salted. To solve the problem, you will need a syringe with a needle, as well as salted water. Draw it into a syringe and pierce the meat in 3-4 places - this way it will be salted evenly.

When it comes to boiling, the neck is one of the easiest types of meat to prepare. A great option is to boil it (1.5-2 hours) with the addition of wine: alcohol easily penetrates the structure of the pork and softens it. During cooking, the fat becomes transparent and gives the meat a special tenderness: such pork can be used as an excellent appetizer, cut into slices when cold. In addition, after boiling pork, you get a rich broth that can be used for soup.

When cooking, spices must be handled with care - first of all, this applies to salt. It “pulls” all the internal moisture of the meat into the broth, and we risk getting dry pork: it looks like it’s boiled, but it’s tough and not juicy. To prevent this from happening, you need to salt the boiled neck no earlier than 10 minutes before the end of cooking.

Thus, the two main conditions for tasty preparation of pork neck are the correct use of spices and prolonged exposure to not too high a temperature, at which fat does not leave the meat at an accelerated pace. We will apply both principles right now: we will bake the pork neck correctly - so that it remains not only juicy, but also acquires a spicy garlic aroma.

Roasted pork neck

piece of pork neck -1 kg
garlic - 4 cloves
bay leaf – 3 pcs.
coriander seeds - 1.5 tsp.
allspice - 5 peas
black peppercorns - 1 tsp.
olive oil
coarse sea salt - 1 tsp.
water - 100 ml

We don’t need excess fat: we cut off the fat, leaving a thin layer. Using a syringe, “salt” a piece of meat evenly in 3-4 places with salted water. Peel the garlic, cut into bars; Using a knife, we make 8-10 punctures in different places, after which we insert garlic into them.

Pour the remaining spices into a mortar and grind them thoroughly. Pour 2 tablespoons of olive oil into the resulting mixture - you get a thick spicy mass, coat the neck with it. The meat, stuffed with garlic, salted on the inside and rubbed with spices on the outside, should be wrapped in cling film and placed in the refrigerator for 10-12 hours.

An hour or two before cooking, take the meat out of the cold and let it reach temperature. Preheat the oven to 230 degrees, heat it up, reduce to 160 and put the meat in the oven for 45-50 minutes. You can easily check the readiness of the neck with a knife - as soon as you are sure of it, take the meat out of the oven and place it on the table. All that remains is to cut into thin slices and serve with delicate sour cream or, on the contrary, spicy barbecue sauce.

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

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

Ingredients:

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

Cooking method:

Spices are mixed in a bowl and rubbed onto the previously washed and dried neck.
While the meat absorbs salt, the marinade is prepared: the onions are cut into half rings and filled with vinegar solution.
After 15 minutes, the neck is poured with marinade and sent into 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 fat layers, which should be white or pink, which indicates the freshness of the pork.

How to deliciously fry meat in a frying 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 frying pan juicy, with an appetizing 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, add mayonnaise dressing, and then mix everything thoroughly.
After 30 minutes, during which the contents of the bowl are mixed twice, the meat is sent to the frying 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 is cooked under the lid.

Onion lovers can add chopped vegetable when preparing the marinade.

Very tasty kebab

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

To prepare you will need:

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

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

The neck is washed and cut into fairly large pieces that fit in a deep bowl.
The onions 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 vegetables so that the latter releases its juice.
Spices are poured into a bowl with the main ingredient, after which it is sent into the cold for at least 3 hours.
While the fire is burning, the meat is removed from the refrigerator, salted and threaded onto skewers.

The neck is fried on hot coals while systematically turning the skewers.

Pork neck steak in kefir marinade

In the traditions of American cuisine, steak is prepared from beef or veal. However, our housewives, having experimented with “overseas” food, expanded the recipe.

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

½ l kefir;
freshly ground pepper;
salt.

During preparation:

The washed and dried meat is cut into pieces 3 cm thick, after which they are lightly beaten.
The steaks are placed in a bowl, where they are sprinkled with spices and salt and filled with fermented milk product.
When the meat pieces have been 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 begins to burn, then you should pour a little fermented milk marinade into the pan.

With soy sauce in a slow cooker

Meat lovers who are trying to stick to a diet will love the recipe, which 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;
head of garlic;
hops-suneli and salt.

Stages of preparing meat in its own juice:

The washed and dried neck is cut into medium slices, which are covered with spices and salt in a separate bowl.
Add crushed or pressed garlic, as well as onions cut into thin rings.
After thorough mixing, the contents of the bowl are poured with soy sauce and left for half an hour.
After the above-mentioned time has passed, the meat is transferred to the multicooker bowl, which is turned on to the “Stewing” mode for 1.5 hours.

To give the onion more juice, you should mash it well with your hands before adding it to the meat.

Meat dish in French

The French-style meat that many of us love is in no way connected with French cuisine, where the original dish is called “Orlov-style Veal.” It contains: 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 onions;
400 g mayonnaise;
200 g cheese;
a little sunflower oil;
salt and herbs.

The dish is prepared as follows:

The processed meat is cut across the grain into layers 1 cm thick, after which the pieces are lightly beaten.
The onions are cut into thin rings.
The cheese is grated.
Place the salted meat on a greased baking sheet and cover it with onions.
The base of the dish is poured with mayonnaise, after which it is sprinkled with cheese shavings.
The meat is baked for 25 minutes at 180°C.

Pork neck in sweet and sour sauce

Fans of Asian cuisine will be delighted when they try a piece of melt-in-the-mouth meat in a sweet and sour sauce.

Ingredients of the dish:

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

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

The washed meat is cut into small slices, which are beaten and cut again, but into 2 halves.
A marinade is prepared from ½ soy sauce, flour and starch, which is poured over the neck.
While the pork is marinating, the carrots are grated and the peppers are cut into pieces.
The vegetables are fried with the addition of chopped pineapples at the end.
A sauce of ketchup, sugar and vinegar is prepared in a bowl.
Separately, pieces of meat are fried in butter, to which, after the formation of a golden brown crust, frying 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 simmers for another 10 minutes under the lid.

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

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.

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

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.

Whole pork neck recipe

Compound:

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

Preparation:

Recipe for delicious pork neck baked in a sleeve

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

Compound:

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

Preparation:

Be sure to wash the neck and dry it with a towel. Peel the garlic and chop finely. You can pass the cloves through a press. Lubricate the surface of the neck with salt, pepper and garlic.
Cover the neck of the garlic mixture rubbed with food-grade plastic wrap and let it sit for about 3 hours before moving on to the next step.
After the time has passed, transfer the meat to foil. There should be no holes in the foil. Wrap the pork neck tightly in foil, place it on a baking sheet and put it in the oven.
The foil will not allow the resulting juice to leak out, so the meat will turn out juicy and soft. Bake for about an hour.
Without removing the meat from 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 prepare any side dish for this meat dish.

Secrets of cooking pork neck: a note for the housewife

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

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

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

This sausage, prepared at home only from meat with garlic and salt, makes you fall in love with it from the first slice. And it is done.

1.2-1.4 pork ham and neck
3-4 cloves of garlic
12-13 g nitrite salt
13-14 g regular salt
2-4 pinches of freshly ground pepper (optional)
0.25 teaspoon nutmeg

Pork and Mexican Blend Quick Dinner

Juicy soft pieces of pork with a side dish of vegetables and rice - in less than half an hour. Only possible with vegetables.

400 g pork shoulder (ham, neck)
1 package (450 g) frozen Mexican mix
about a glass of rice for cooking
3-st. spoons of vegetable oil
salt pepper

Sauce (optional)

1 tbsp. spoon of starch
1-2 teaspoons sugar
vinegar to taste

Pork in soy sauce with onions

Today we're once again using soy sauce's ability to enhance the flavor of meat and making a great, quick meal with minimal ingredients.

Step-by-step video recipe

600 g pork leg (or neck, shoulder, loin, lean brisket)
50 ml soy sauce (4-4.5 tablespoons)
1 large onion
1 teaspoon paprika
ground pepper to taste
some greenery

Baked pork with avocado and cheese

Lightly fry the slices of meat, put them in a mold, cover with avocado slices, sprinkle with cheese... that's it, the list.

600-650 g pork shoulder (neck, carb, loin, fillet)
1 avocado
80-90 g hard cheese
0.5-1 teaspoon of Provencal herbs
salt pepper
2-3 tbsp. spoons of vegetable oil

Pork stir-fry

The method of quickly frying food in hot oil (stir-fry), which came to us from Asian cuisine, helps.

500-600 g pork (ham, neck, carbonate, loin, fillet)
1.5-2 tbsp. spoons of soy sauce
2-4 tbsp. spoons of vegetable oil

for sauce (per glass of water)

1 teaspoon 9% vinegar
2-3 tbsp. soy sauce
1 tbsp. l. starch
2-3 teaspoons sugar

Pork stewed with adjika

This fiery sauce is also a wonderful marinade for meat; it adds spiciness and excellent taste. Along with the marinade.

550-600 g pork ham (shoulder, neck, carb, loin)
2 tbsp. tablespoons vegetable oil for frying
1 tbsp. spoon of flour and 3-4 tbsp. spoons of water

1-2 tbsp. spoons of adjika
1 tbsp. spoon of vegetable oil

Chinese pork with pineapple

The meat is very tasty, and the sweetness of the pineapple pieces emphasizes this taste and makes it brighter. The speed is also attractive.

500 g pork leg (loin, carb, neck, tenderloin)
1 sweet pepper
2 small carrots (or 4-5 mini carrots)
150 g pineapple
3-4 tbsp. spoons of vegetable oil

3 tbsp. spoons of soy sauce
1 teaspoon sugar
1 tbsp. level spoon of starch
1 teaspoon ground ginger

Pork neck chops - quick and tasty

These chops are very quick and easy to prepare. And the result is simply amazing!