How to bake pork neck in the oven. Pork neck baked in the oven recipe with sleeve photo

The neck is tender and the most tasty part pork. A thin layer of fat between the fibers gives the meat juiciness.

This part of the carcass is baked, grilled, steaks or very delicious kebab.

Pork neck in the oven in foil - basic cooking principles

Pork neck in the oven in foil turns out juicy and incredibly tasty. You can pleasantly surprise your guests with this dish. Preliminary preparation ingredients takes a little time. The pork is then cooked in the oven for a couple of hours.

To cook pork neck in the oven in foil, use spices and herbs. The dish will turn out juicy if you do not cut off all the fat from the meat. But you can focus on your own preferences. Bake pork in a thick-walled heat-resistant dish made of metal or ceramics. The meat marinade is prepared in a container that does not oxidize.

The readiness of pork is easy to determine. The meat is pierced with the long edge of a knife and if the ichor does not flow out, the dish is ready.

Pork can be cooked with mushrooms, vegetables or cheese. The result will be a full-fledged main dish, which will not be a shame to serve even for festive table.

Recipe 1. Pork neck in the oven in foil

kg pork neck;

two bay leaves;

four cloves of garlic;

rosemary and black pepper;

60 liters of sour cream or mayonnaise.

1. Crush the peeled garlic through a press, combine the pulp with broken bay leaves, spices and salt.

2. Wash the meat and dry it with paper towels. Lubricate a piece of pork with a spicy mixture and sour cream or mayonnaise. Marinate for several hours or leave overnight in a cool place.

3. Then wrap it up pork neck in foil and bake for half an hour at 200 degrees. Then turn the temperature up to 180°C and cook for another hour.

4. Make a cut in the foil, unfold it and put it in the oven for another quarter of an hour. Serve the meat, cut into slices, with vegetable salad or boiled potatoes.

Recipe 2. Pork neck in the oven in foil with mushrooms and vegetables

pork neck - 1.5 kg;

champignons - 200 g;

dried thyme - a couple of sprigs;

garlic - three cloves;

potatoes - ten tubers.

1. Pork neck rinse and dry with napkins. Now marinate the pork. To do this, salt it, sprinkle with different spices, add thyme.

2. Peel the garlic cloves and cut into slices. Make punctures in the meat and stuff it generously with pieces of garlic. Coat on all sides with vegetable oil. Leave in a cool place for several hours, or even better, overnight.

3. Remove the meat and place it in a pan lined with foil.

4. Peel the potatoes, wash them and cut them lengthwise into 6-8 pieces. Cut the peeled carrots into large rings, rinse the mushrooms and divide into 4 parts. Season the vegetables with salt and pepper, lightly drizzle with vegetable oil, and place in the pan with the meat.

5. Place the pork in the oven for an hour and a half. At the end, open and leave to bake for another 15 minutes. Determine readiness by piercing the meat with a sharp knife; if the ichor does not stand out, the dish is ready.

Recipe 3. Pork neck in the oven in foil with mustard

four cloves of garlic;

drain oil or rendered fat- 30 g;

pork neck with layers of lard - 800 g;

two bay leaves.

1. Rinse a piece of pork neck under running water and dry. We make a kind of accordion out of a piece of meat by making deep transverse cuts. This will allow the meat to marinate well. Rub the pork with a mixture of salt and spices and leave overnight. Insert garlic slices into the slits. Wrap the neck tightly cling film and leave in a cool place.

2. The next day, remove the film from the piece of pork and prepare the product for baking. Grease the foil and cover it with it deep form. Place marinated pork in it.

3. Coat the product with mustard, wrap it in foil and bake at medium temperature for at least an hour.

4. About 20 minutes before the end of cooking, unroll the foil and pour the juice formed on the baking sheet over the dish. Serve the neck hot.

Recipe 4. Pork neck in the oven in foil with tomatoes

five cloves of garlic;

80 ml soy sauce;

100 ml vegetable oil;

200 g tomatoes;

1. Wash a piece of pork neck, dry it and place it on cutting board. Cut the pork into equal parts without cutting all the way through.

2. Rub the meat with salt, spices and pepper. Peel the garlic and chop the cloves into thin slices. We make small cuts and insert garlic slices into them.

3. Prepare the marinade. Mix freshly squeezed lemon juice with soy sauce, vegetable oil and mustard. Mix well.

4. Place the pork in a deep bowl and pour the marinade over the meat. Cover with a lid and place in the refrigerator overnight.

5. Cover the baking container with foil, folding it in half. Transfer the meat into the mold. Wash the tomatoes, wipe with a towel and cut into rings. Cheese divided into thin slices. Place tomato rings and slices of cheese into the slits.

6. Cover with a second sheet of foil and place in a preheated oven. Bake for an hour at 200 C. Then remove the foil and cook for another quarter of an hour so that the top forms delicious crust.

Recipe 5. Pork neck in the oven in foil with vegetables

400 g pork neck;

50 g parsley and cilantro;

100 ml vegetable oil;

three cloves of garlic;

30 ml lemon juice;

three fleshy tomatoes;

1. Chop the eggplants in advance, place them in a deep bowl and sprinkle with salt to remove the bitterness.

2. Peel the remaining vegetables and chop them into medium cubes or any other way. Crush the garlic with the back of a knife and chop finely.

3. Cut the pork neck into steaks. We wash them and dry them with paper napkins. Sprinkle the pork with lemon juice and salt. Leave the meat to marinate for 10 minutes.

4. Fry all the chopped vegetables in a frying pan, except tomatoes. We place the products in the frying pan in the following order: first the onion, then the bell pepper and the eggplants, previously rinsed from salt.

5. Mix the roasted vegetables in a deep container, fresh tomatoes, crushed garlic and finely chopped herbs. Salt the mixture, add seasonings to taste and mix.

6. Place the frying pan on strong fire and fry the steaks on both sides in it. Three minutes on each will be enough.

7. Cover a baking sheet with foil and coat it with oil. Place fried steaks and vegetables on the deco.

8. Wrap the food in foil and tuck the edges.

9. Bake the pork neck in the oven for about 15 minutes at 180 C. If you did not fry the vegetables, leave the dish in the oven for another ten minutes.

Recipe 6. Pork neck in the oven in foil with prunes and wild garlic

80 ml olive oil;

5 g dry mustard;

12 pcs. prunes;

half hot pepper Chile;

1. Wash the prunes, pour boiling water over them and leave for a quarter of an hour.

2. Place dry spices in a small bowl. Finely chop the wild garlic and chili pepper. Transfer the resulting mixture of wild garlic and pepper into a mortar. We also send here a mixture of spices, squeezed garlic through a press and pour in olive oil. Grind everything together thoroughly with a pestle.

3. Wash and dry the neck paper towel and cut into an accordion shape.

4. Drain the infusion from the prunes and dry it. Rub the meat with our spicy mixture. Place a couple of prunes in each cut.

5. Wrap the pork in foil and place it in the refrigerator for 12 hours.

6. Preheat the oven to 200 C. Without unrolling the foil, place the meat in a mold and place in the oven. Cooking for an hour. Then tear the foil on top, uncover the meat and bake for another 15 minutes to form a golden brown crust.

Recipe 7. Pork neck in the oven in foil with onions

one and a half kg of pork neck;

six onions;

pepper and sea salt.

1. Rinse the pork neck under the tap to wash off the blood. Then rub the piece of meat with a mixture of salt and pepper; you can use other spices to taste.

2. For the onion marinade, cut the peeled onion into rings or half rings. Place the onion in a bowl and add a little vinegar and water to it. Mix and leave everything to marinate for 15 minutes.

3. Rub the pork neck onion marinade. Pre-squeeze the onion and place it on the surface of the meat. Marinate the pork neck for about an hour or two.

4. Lubricate the pork with mayonnaise and mustard. Cover the pan with foil, place a piece of pork neck on it and cover with a second sheet of foil. Bake for about two hours until full readiness.

Do not marinate food in aluminum containers, as it oxidizes and the food may acquire a metallic taste.
The marinating and baking time depends on the size of the piece of pork neck.
It is better to bake the pork neck in a whole piece, so the meat will turn out juicy and soft.
To keep the meat tender, leave it in the marinade overnight.

Meat dishes are especially popular at various feasts; not only are they very tasty, they are also extremely satisfying. Today the portal “Your Cook” will tell you how to bake a pork neck in the oven in a sleeve so that it turns out incredibly aromatic and as tender as possible.

This dish will delight you not only with its taste qualities, but also external data that is in no way inferior to restaurant food.

The neck is considered one of the most tender parts of the pork carcass. The percentage of fat and meat in it is so balanced that it is almost impossible to dry out the neck. In addition, the presence of fat makes it not only juicy, but also soft.

Baking in the sleeve further improves the quality of this meat and allows you to create a real cooking masterpiece. Of course, without taking into account certain nuances, which we will now outline, it is unlikely that you will be able to make a truly ideal dish.

Usually the fat from the neck is not cut off– the fat melts during baking and makes the meat more juicy. However, if there is a lot of it, then it is better to remove the excess. Just make sure that the thickness of the fat layer is not more than 3-5 millimeters.
The neck is prepared one by one big piece – this allows you to preserve the tenderness of the meat inside. For this reason, if you use frozen food, be sure to ensure that it is completely defrosted. If this condition is not met, you risk getting the food raw inside.

Spices play a vital role in the entire dish.. It is on their choice and quantity that the spiciness of the food and its taste characteristics. Traditionally, the meat is rubbed with a mixture of peppers and chopped garlic. However, you can be creative and experiment a little.

If the piece of neck is large enough, you can also make it fragrant from the inside. For this The garlic cloves should be placed entirely inside the small cuts. Thanks to this, even the very center of the piece will acquire a unique taste.
Correct selection of baking time– another key to a successful dish. Calculating it is not difficult if you know approximate weight meat. So, for example, a two-kilogram piece of neck will be cooked for about an hour and a half at 190 degrees. To bake 1 kilogram of meat, it will be enough to keep it in the oven for 40-50 minutes.
The baking sleeve must be pierced at the top in several places. This will allow the steam to escape freely, and then even a tightly tied bag will not burst.
If desired, neck can be marinated with onions and spices. In this case, the meat will turn out much softer, and its taste will be even richer.

Ingredients

— 2 kg + -
- taste + -
- 1 head + -
- 1 head + -
Dried paprika (pieces)- 1 tsp. + -
- 1 tsp. + -
Pepper mixture - 1/2 tsp. + -

How to properly cook pork neck meat in the oven at home

If you are preparing the neck for the first time and are not very versed in the features of this part of the pork carcass, then it is better to use our instructions. By following it, firstly, you will spend a minimum of time preparing meat, and secondly, you are guaranteed to receive an excellent meat dish.

We wash the meat under running water and pat dry with paper towels or napkins. Using a sharp knife, remove large films from the surface, as well as excess fat.
Peel the onion and cut it into rings. Place in a deep bowl and mash the rings a little with your hands to release the onion juice slightly.
Peel the head of garlic, dividing it into cloves. We make “pockets” on the meat using a knife according to the number of cloves.
Mix all the spices and salt in a small bowl. Rub a piece of pork with the resulting mixture, and insert garlic cloves into the indentations.
Transfer the meat to the onion, mix lightly and let the neck stand for several hours in the refrigerator. You can even leave it there overnight.
When the marinating is over, preheat the oven to 190-200 degrees.
We transfer the pork meat into a baking sleeve (it must be tightly closed on all sides with puffs).
We put the bag in a baking dish, pierce several holes in the top of the sleeve with a needle and put it in the oven. We time it for an hour and a half.

Remove the finished meat from the sleeve and cut into thin slices. You can serve this neck as independent dish with sauces or as an addition to any side dish.

Step-by-step recipe for delicious pork neck with vegetables in the sleeve

Ingredients

Pork neck – 1 kg;
Onion – 1 head;
Carrots – 2 pcs.;
Sweet red pepper – 1 pc.;
Eggplants – 2 pcs.;
Garlic – 1 head;
Vegetable oil – 2 tbsp;
Spices - to taste;
Salt - to taste.

We prepare the meat exactly as we did in the previous recipe. We wash, blot with napkins and cut off what is unnecessary. Set the meat aside for now.
Peel the onion and cut into half rings.
We clean the carrots well and chop them into strips. We also rinse the eggplants and cut them into fairly large rings.
We need to cut off the “cap” of the bell pepper and cut out the seed part. Then cut it into cubes.
Separate the garlic into cloves and peel them.
Rub the meat with salt and your favorite spices of your choice. Then we make shallow cuts with a knife and hide our garlic cloves in them.
Place a piece of pork in a baking bag. We put all the vegetables in a large bowl, pour oil here and pour a small amount of salt, mix well. We shift vegetable slicing also in the package with the meat.
Pull the sleeve tightly and set the oven to warm up to 180 degrees. When it is hot enough, remove the mold with the bag inside. We wait an hour and a half, and then remove the bag from the oven.

If you bake a pork neck in the oven in a sleeve according to this recipe, then you can cook it in one go full meal, which combines meat and side dish. This is convenient if you don’t have time to prepare, but you still need to cook something very satisfying.

The neck is the tender and most delicious part of the pork. A thin layer of fat between the fibers gives the meat juiciness.

This part of the carcass is baked and also grilled, cooked into steaks or a very tasty kebab.

Pork neck in the oven in foil - basic cooking principles

Pork neck in the oven in foil turns out juicy and incredibly tasty. You can pleasantly surprise your guests with this dish. Preparing the ingredients takes a little time. The pork is then cooked in the oven for a couple of hours.

The readiness of pork is easy to determine. The meat is pierced with the long edge of a knife and if the ichor does not flow out, the dish is ready.

Pork can be cooked with mushrooms, vegetables or cheese. The result will be a full-fledged main dish, which will not be a shame to serve even on a festive table.

Recipe 1. Pork neck in the oven in foil

Ingredients

vegetable oil;

kg pork neck;

sea salt;

two bay leaves;

four cloves of garlic;

rosemary and black pepper;

60 liters of sour cream or mayonnaise.

Cooking method

1. Crush the peeled garlic through a press, combine the pulp with broken bay leaves, spices and salt.

2. Wash the meat and dry it with paper towels. Lubricate a piece of pork with a spicy mixture and sour cream or mayonnaise. Marinate for several hours or leave overnight in a cool place.

3. Then wrap the pork neck in foil and bake for half an hour at 200 degrees. Then turn the temperature up to 180°C and cook for another hour.

4. Make a cut in the foil, unfold it and put it in the oven for another quarter of an hour. Serve the meat, cut into slices, with vegetable salad or boiled potatoes.

Recipe 2. Pork neck in the oven in foil with mushrooms and vegetables

Ingredients

pork neck – 1.5 kg;

spices;

champignons – 200 g;

dried thyme - a couple of sprigs;

large carrot;

garlic - three cloves;

potatoes - ten tubers.

Cooking method

1. Rinse the pork neck and pat dry with napkins. Now marinate the pork. To do this, salt it, sprinkle with different spices, add thyme.

3. Remove the meat and place it in a pan lined with foil.

Recipe 3. Pork neck in the oven in foil with mustard

Ingredients

four cloves of garlic;

mustard – 30 g;

drain butter or melted fat – 30 g;

pork neck with layers of lard – 800 g;

two bay leaves.

Cooking method

2. The next day, remove the film from the piece of pork and prepare the product for baking. Grease the foil and line a deep pan with it. Place marinated pork in it.

3. Coat the product with mustard, wrap it in foil and bake at medium temperature for at least an hour.

4. About 20 minutes before the end of cooking, unroll the foil and pour the juice formed on the baking sheet over the dish. Serve the neck hot.

Recipe 4. Pork neck in the oven in foil with tomatoes

Ingredients

kg pork neck;

five cloves of garlic;

150 g cheese;

80 ml soy sauce;

100 ml vegetable oil;

200 g tomatoes;

30 g mustard.

Cooking method

1. Wash a piece of pork neck, dry it and place it on a cutting board. Cut the pork into equal parts without cutting all the way through.

2. Rub the meat with salt, spices and pepper. Peel the garlic and chop the cloves into thin slices. We make small cuts and insert garlic slices into them.

3. Prepare the marinade. Mix freshly squeezed lemon juice with soy sauce, vegetable oil and mustard. Mix well.

4. Place the pork in a deep bowl and pour the marinade over the meat. Cover with a lid and place in the refrigerator overnight.

5. Cover the baking container with foil, folding it in half. Transfer the meat into the mold. Wash the tomatoes, wipe with a towel and cut into rings. The cheese was divided into thin slices. Place tomato rings and slices of cheese into the slits.

6. Cover with a second sheet of foil and place in a preheated oven. Bake for an hour at 200 C. Then remove the foil and cook for another quarter of an hour to form a delicious crust on top.

Recipe 5. Pork neck in the oven in foil with vegetables

Ingredients

eggplant;

400 g pork neck;

bulb;

50 g parsley and cilantro;

100 ml vegetable oil;

three cloves of garlic;

30 ml lemon juice;

three meaty tomatoes;

bell pepper.

Cooking method

1. Chop the eggplants in advance, place them in a deep bowl and sprinkle with salt to remove the bitterness.

2. Peel the remaining vegetables and chop them into medium cubes or any other way. Crush the garlic with the back of a knife and chop finely.

3. Cut the pork neck into steaks. We wash them and dry them with paper napkins. Sprinkle the pork with lemon juice and salt. Leave the meat to marinate for 10 minutes.

5. Mix roasted vegetables, fresh tomatoes, crushed garlic and finely chopped herbs in a deep container. Salt the mixture, add seasonings to taste and mix.

6. Place the frying pan over high heat and fry the steaks on both sides. Three minutes on each will be enough.

7. Cover a baking sheet with foil and coat it with oil. Place fried steaks and vegetables on the deco.

8. Wrap the food in foil and tuck the edges.

9. Bake the pork neck in the oven for about 15 minutes at 180 C. If you did not fry the vegetables, leave the dish in the oven for another ten minutes.

Recipe 6. Pork neck in the oven in foil with prunes and wild garlic

Ingredients

80 ml olive oil;

kg pork neck;

5 g dry mustard;

12 pcs. prunes;

half a hot chili pepper;

wild garlic – 5 pcs.;

freshly ground pepper;

clove of garlic;

sea salt.

Cooking method

1. Wash the prunes, pour boiling water over them and leave for a quarter of an hour.

2. Place dry spices in a small bowl. Finely chop the wild garlic and chili pepper. Transfer the resulting mixture of wild garlic and pepper into a mortar. Here we also send a mixture of spices, garlic squeezed through a press and pour in olive oil. Grind everything together thoroughly with a pestle.

3. Wash the neck, dry it with a paper towel and cut it into an accordion shape.

4. Drain the infusion from the prunes and dry it. Rub the meat with our spicy mixture. Place a couple of prunes in each cut.

5. Wrap the pork in foil and place it in the refrigerator for 12 hours.

Recipe 7. Pork neck in the oven in foil with onions

Ingredients

one and a half kg of pork neck;

six onions;

pepper and sea salt.

Cooking method

1. Rinse the pork neck under the tap to wash off the blood. Then rub the piece of meat with a mixture of salt and pepper; you can use other spices to taste.

2. For the onion marinade, cut the peeled onion into rings or half rings. Place the onion in a bowl and add a little vinegar and water to it. Mix and leave everything to marinate for 15 minutes.

3. Rub the pork neck with onion marinade. Pre-squeeze the onion and place it on the surface of the meat. Marinate the pork neck for about an hour or two.

4. Lubricate the pork with mayonnaise and mustard. Cover the pan with foil, place a piece of pork neck on it and cover with a second sheet of foil. Bake for about two hours until fully cooked.

Do not marinate food in aluminum containers, as it oxidizes and the food may acquire a metallic taste.
The marinating and baking time depends on the size of the piece of pork neck.
It is better to bake the pork neck in a whole piece, so the meat will turn out juicy and soft.
To keep the meat tender, leave it in the marinade overnight.

Most gourmets for cooking meat dishes prefer to choose pork. Pork is considered not only 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- very soft and juicy meat, which is perfect for delicious snacks 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 widespread Among the housewives I received a recipe for 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 photo.

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 portioned pieces 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.

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

Onion marinade is no less simple. Cut the vegetable into large rings and rub it with salt. Rub the pork with spices to taste, place in a saucepan and cover with the onion mixture.

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

Prepare delicious shish kebab marinated with dry red wine or beer. To do this, pour the drink over a piece of meat, sprinkle with spices and leave overnight.

You can marinate the pork neck for more complex marinade. For example, with tomatoes. To do this, chop the tomatoes, mix them with chopped onions, pour in lemon juice, a little vegetable oil. Pour this mixture over the meat and leave for several hours. Before marinating the neck as a whole piece, you can stuff it with sticks of carrots, cloves of garlic or prunes.

Pork neck baked in the oven

Dinner on the grass: preparing the most delicious shish kebab and barbecue

More details

Wash the pork under water and dry. Grind the garlic to a pulp; this is convenient to do in a mortar. Combine spices with it and brush the meat. Place it on a baking sheet and put it in the oven for 40 minutes. Mix honey with butter and mustard, rub the neck and return it to the oven. Bring to readiness and serve.

Pork neck chops in batter

You can serve pork neck chops with any sauce and vegetable side dish. They are appropriate even on the holiday table.

Take:

650 g pork neck
ground black pepper
4 chicken eggs
100 ml sour cream
120 g flour

Cut the pork neck, washed under water, across the grain into pieces no more than 2 cm thick. Beat them on each side with a kitchen hammer or the blunt side of a knife. Salt and sprinkle with pepper. Leave for 30 minutes.

Beat the eggs in a separate bowl, add the sour cream, and then, stirring gently, add the flour. Dip the meat slices into the resulting batter and place in a preheated frying pan. Fry on both sides until done.

Pork rolls

You can prepare this dish in advance and serve it well as an appetizer. Serve the rolls in portions, garnished with herbs and vegetables.

Prepare:

500 g pork
black pepper
vegetable oil
100 ml pomegranate juice
200 g champignons
1 onion
40 g sour cream

Cut a piece of pork neck into layers, season with spices, put them in a pan and pour pomegranate juice. Leave for 30–40 minutes. Chop the mushrooms and cut into strips. Chop the onion. In a heated frying pan, fry the vegetables and mushrooms, add salt and cool.