How to bake a pork neck in the oven. How to bake a pork neck in the oven: cooking recipes. Making cranberry sauce

Let's start by preparing the stuffed pork neck. To do this, you must make cuts across the neck. The cuts should be deep, but not completely. The thickness of the cuts should not exceed 1.5 centimeters.
Let's prepare minced fruit and herbs for the filling. The composition of the filling depends on your culinary imagination. Put whatever you love most. This can be chopped dry fruits, nuts, herbs and even grated cheese.

You can simply place slices of cheese or vegetables (zucchini, eggplant, tomatoes) between the meat sheets. Before adding the filling, rub each cut with spices and salt.
If a thick marinade was used during marinating, we recommend brushing (after filling) the pork with the same marinade.
The pieces can be secured with skewers or toothpicks. This will be done in order to get one whole piece of neck after cooking.
The next step is the oven.
If you are going to cook the neck in a whole piece, without cuts, you will have to preheat the oven to 180 degrees. Cooking time depends on the weight of the neck, on average about an hour.
The neck should be baked in a deep baking pan or baking dish. Place the pork with marinade or sauce, whatever you call the marinating mixture. If the meat has not been marinated, then pour broth or a mixture of water and wine into the pan.

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.

Now let's try baking the neck in a baking sleeve. You will also have to bake at a temperature of 180 degrees. Cooking time depends on weight.
With this cooking method, fat does not splatter during baking. The pork turns out juicier because it was cooked in its own fat, and not in steam from the broth.
Place a piece of pork neck in a sleeve, preferably with marinade, and tie it on both sides. After cooking, a soft crust will appear on the meat. In order to get a brown crust (kebab), at the end of cooking you will have to free the upper part of the pork from the sleeve by cutting the sleeve with scissors. Then bake for another 10-15 minutes until the desired result is achieved.

Another cooking method is baked pork neck in foil. Pork also retains its juiciness completely in foil. A piece of pork neck with sauce or vegetables from the marinade is placed on a sheet of foil.
Wrap so that the meat is completely covered with foil. Bake in an oven preheated to 180 degrees. Cooking time depending on weight. To obtain a blush, remove the foil completely at the end of cooking.

Pork can actually be considered the main product in preparing dishes for the New Year's table. In addition to taste, pork dishes have a festive and appetizing appearance, especially if they are prepared from whole pieces of meat, ham, neck, pork head.
The same recipes can be used to prepare pork ham, which gives a sophisticated look to the festive New Year's table.

If you want to bake a whole piece of pork, then it should definitely be the neck. The meat is soft, juicy, with a sufficient amount of fat, the cut is such that the baked neck has a good shape. To ensure that it turns out delicious, firstly, you need a good marinade recipe and secondly, it is important not to dry it out. This is exactly what we will do today.

Pork neck in cranberry marinade (in a sleeve)

Instead of cranberries, you can take lingonberries or red currants. In principle, any sour berry will do, the main thing is that the color of the finished dish is beautiful, without an inky tint. We will cook in a baking sleeve to retain as much meat juice as possible and protect the oven from splashes.

Ingredients:

• pork neck – 1kg;
• cranberries – 1 cup;
• mustard – 1 tsp;
• honey – 1 tbsp;
• salt – 1 tsp;
• pepper mixture (ground) – 1 tbsp;
• cloves – 15-20 pcs.

How to cook a whole neck in the oven:

Place it on the table as a whole piece, prepare a good sharp knife and a large fork so that you can cut the meat right on the table.

The dish looks very beautiful and is great as a main course.

Pork neck in mustard marinade (in foil)

The neck prepared according to this recipe is practically boiled pork. Thanks to the mixture of mustard with dried herbs, it has a wonderful spicy aroma and taste. In addition, it is so simple that even any beginner in cooking can handle it, just read the description carefully and look at the photo.

Ingredients:

• neck – 600g;
• mixture of ground peppers – 1 tsp;
• mustard – 1 tsp;
• mixture of Provencal herbs - 1 tbsp;
• sunflower oil – 1 tbsp;
• salt – 1 tsp. without slide;
• potatoes – 500g (optional)

Bake the neck in the oven:

We take the finished pork out of the oven, transfer it to a dish, let it rest for 15 minutes and then cut it into portions.

Cranberry sauce for baked pork neck

Despite the presence of this berry in the marinade in the first recipe, it is best to serve pork with berry sauce

Ingredients:

• cranberries – 1 cup;
• sugar – 2-4 tbsp;
• cinnamon – 1/4 tsp;
• starch - 1 tsp;
• water – 50ml.

How to make sauce for meat

1. We sort the cranberries, if necessary, wash and dry.
2. Place in a small saucepan, sprinkle with sugar and place on medium heat. Add sugar to your taste. If you like it sour, add less; if you don’t want to get a sour sauce, add more.
3. As soon as juice appears in the saucepan, add cinnamon, reduce heat to minimum and cook for 20 minutes.
4. Puree the cranberries with a blender directly in the saucepan.
5. Return to the stove. Let it boil again.
6. We dilute the starch with 50 ml of cold water and pour it into the sauce in a thin stream, stirring constantly.
7. We wait for it to boil again and immediately turn it off.
8. To serve with meat, let it cool completely.

Side dishes for baked pork

If you have prepared a dish with potatoes and are thinking about what to serve with it, we offer you a choice of side dishes that will be appropriate both at an everyday dinner and at a holiday table:

• boiled or baked potatoes;
• french fries;
• sauerkraut or pickled cabbage;
• rice with vegetables;
• rice with dried apricots and/or prunes;
• baked young vegetables (beets, carrots, bell peppers, eggplants);
• fresh vegetables (tomato, cucumber, sweet pepper).

In this regard, pork is universal and everything goes with it, from cereals to pasta.

Enjoy your meal!

Today Anastasia Dvornikova baked a whole piece of pork neck for you in the oven.

Pork is a common meat. It is ideal for all types of cooking due to its softness, fat and juiciness. When choosing the perfect piece to bake in the oven, you should pay attention to the pork neck(s). This part of the carcass is very tender and quite fatty, and therefore its preparation does not cause any trouble even for inexperienced housewives. The neck does not need to be marinated for a long time - you need to choose the right ingredients for baking it in the oven so that the dish sparkles with different flavors.

Meat selection

Pork neck in most cases looks like a wide loaf: it consists of meat riddled with thin veins and lard. How to choose a good neck piece?

1. When choosing, give your preference to chilled meat rather than frozen.
2. Pay attention to the color of the meat: fresh young pork is pink, especially if it concerns the neck. If the meat is dark, either the pig was old or the meat has been sitting for a long time. A too light shade of pink also does not indicate the quality of the product: such a sign indicates that hormonal drugs for growth were added to the pig’s feed.
3. Also pay attention to the color of the fat: in fresh meat it will be white and not have a very large number of veins. The yellow color of the fat should alert you.

The smell can tell a lot about the meat: a fresh neck has almost no smell, the smell may contain sweetish shades.

Preliminary processing

First of all, the meat is washed under running water and dried with paper towels.

The next step is to rub the meat with coarse sea salt and ground black pepper. This step is done regardless of further actions (stuffing or stuffing). If a marinade is used in the recipe, then you should also marinate the meat immediately after drying.

Since a piece of pork neck is quite large in volume, in order to achieve a bright taste throughout the entire volume of the piece, it would be useful to stuff it. Garlic and carrots work well for this. In order to stuff a piece, you need to make deep cuts with a thin sharp knife and place cloves of garlic and carrots in them.

Another way to prepare meat is stuffing it. A piece of meat is not cut completely in increments of 2 cm, any minced meat to your taste is placed between the slices, most often the minced meat is made with the addition of vegetables and herbs. There is a drawback to this method - the meat needs to be held together somehow so that it becomes a single piece again, otherwise the meaning of stuffing will be lost. For these purposes, toothpicks, skewers or a cooking method using foil to fix the piece are suitable.

When it comes to marinating meat before cooking, there are several simple marinades that work perfectly with pork. All further recipes are based on approximately 1 kilogram of meat.

1. Base. Use salt, black pepper, garlic, and your favorite herbs to suit your taste (all herbs included in mixtures such as “Italian Herbs” or “Herbes de Provence” are great for pork). The meat is simply rubbed with a mixture of ingredients and left in the cold to marinate for several hours.
2. Onion. Salt is ground in a blender with onions. The remaining ingredients are the same as in the previous recipe, only onion gruel is added to them. Marinate for several hours or, even better, overnight.
3. Wine. Add a glass of red or white wine to the basic recipe (whichever you prefer).
4. Lemon-tomato. Add 3 large tomatoes, finely chopped or crushed in a blender, and the juice of half a lemon to the onion marinade.
5. Beer. Add 1 bottle of beer to the basic recipe.
6. Kefir. Add half a liter of kefir to the onion marinade. In this case, it is better to leave the meat to marinate at room temperature for several hours.

Cooking recipes

The preparation and marinating stages are over. Now you can start cooking the pork neck in the oven.

Bake the whole piece

In foil

To cook meat in foil, it would be good to initially stuff it or stuff it, and also marinate it well. In foil, the meat always turns out juicy and tender. The prepared piece is tightly wrapped in foil, preferably 2-3 turns, and placed in an oven heated to 180 degrees for about an hour. In this recipe, it is better to focus on the smell: when the aroma of the cooked meat appears, you can free it from the foil and let it fry until golden brown for another half hour.

Up your sleeve

For roasting the neck in a sleeve, stuffed or simply marinated neck meat is suitable. The prepared piece is placed in a sleeve and placed on a baking sheet, after which everything is sent to the oven for 30 minutes at a temperature of 210 degrees. After the specified time, the heat can be reduced by 30–40 degrees and leave the meat for another 30 minutes. To get a golden brown crust, cut the sleeve and let the meat stand in the oven at 180 degrees for about 20 minutes.

On the bone

The neck cut is most often sold boneless, but it happens that you can find meat with the bone on the shelves. It’s easy to prepare, and the bone will add even more flavor to the dish. Marinate the meat, then fry in butter until golden brown. Next, place the piece in baking foil, wrap it in several layers and bake in the oven at 200 degrees for 40–50 minutes.

In portions

Grilled

If your oven has a grill function, you are incredibly lucky. Before marinating, divide the meat into pieces 2 centimeters thick and marinate, preferably overnight. Set the grill to medium heat, place the oven rack on the top rack with the marinated meat, and place a drip pan underneath to catch the juices.

Meat of this thickness is grilled for about 5 minutes on each side, but still rely on your oven - turn the pieces over when they are well cooked.

Shish kebab in the oven

For this recipe, it is very important to use meat that has been marinated for a long time to ensure juicy pieces. It is important to cut the meat into fairly large pieces - 5-6 cm thick. It is better to place the pieces on wooden skewers; you can place chopped bell pepper, tomato or onion between them: this will give the meat even more juiciness and taste. Bake the kebab on a baking sheet at a temperature of 170 degrees for 40 minutes. This dish is convenient to serve in portions.

Cooking with other ingredients

Pork neck goes well with various ingredients, be it vegetables or fruits.

With prunes

The classic combination of pork meat and prunes makes the dish very tasty due to the sweet and sour taste of dried plums. For this recipe, you should not use a very complex marinade - a simple basic recipe or a recipe with onions would be better. Cut the meat into thin pieces and marinate. Cut the prunes into slices 0.5 cm thick. Each piece of meat can be beaten a little, then put prunes in it and roll it up, securing it with a toothpick. Place the rolls on a baking sheet and place in the oven for 40–50 minutes at 180 degrees. 15 minutes before the end of cooking, you can decorate the rolls with grated cheese.

With potatoes

Pork neck goes well with potatoes due to its fat content and juiciness. Take a whole piece of neck and marinate it in any marinade you like. Place in the oven for 40 minutes, then add coarsely chopped potatoes to the meat. Place in the oven for another 50 minutes. You can sprinkle chopped herbs on top.

Meat in French

This dish is prepared quite easily and quickly, but can easily become the center of a holiday table. Cut the meat into small pieces 1.5–2 cm in size. Place on the bottom of a baking sheet, add salt and pepper. The layer of pork should not be too thick - about 2–3 cm. Cut one large onion into half rings and place in the next layer. For this recipe, cut the potatoes into thin slices (2–3 mm thick) and be sure to soak them in cold water and then dry them on a towel. Place chopped potatoes on the onion in a small layer (1-2 cm), add salt and pepper.

Mix grated cheese with mayonnaise and cover the dish completely. Place in the oven on the lower level at 200 degrees for 1 hour.

Stuffed pork

You can stuff meat with many ingredients, but tomatoes and cheese go especially well with pork. Mustard marinade is perfect for this recipe. Make cuts on the meat and marinate in this state. Insert 1 slice of tomato and cheese into the slits. Place the piece in foil and place in the oven at 200 degrees for 1 hour.

With vegetables

This hearty and healthy dish is convenient because you can use any vegetables that you have on hand. Cut the pork neck into steaks, you can marinate it if desired, or simply rub it with coarse salt and pepper. Place on a baking sheet. Cut the peeled potatoes into large pieces and add to the meat.

Sweet bell peppers, cherry tomatoes, eggplants and zucchini are perfect for this dish. Place vegetables directly on top of meat.

Top with salt and use your favorite herbs, either dry or fresh. Place the baking sheet in the oven for 40–50 minutes at 180 degrees.

Calorie content of the dish

Pork neck is quite high in calories, but cooking it in the oven makes the meat not only tasty, but also healthy. Pork neck baked in the oven has about 265 kcal per 100 grams of the finished product. At the same time, it contains 12 grams of protein and about 23 grams of fat, and only 0.3 grams of carbohydrates.

To learn how to bake pork neck in foil, see the following video.

step by step recipe with photos

The neck is the most tender and juicy part of pork, which is ideal for making barbecue and baking in the oven. Pork neck in a sleeve, stuffed with carrots and garlic, turns out to be especially juicy and aromatic.

Due to the fact that the pork is baked in a sleeve, it cooks in its own juices and does not dry out. The meat turns out juicy and incredibly tasty both hot and cold, and is especially suitable for making sandwiches. Be sure to try the recipe for pork neck in the sleeve - it’s very tasty!

Ingredients

• pork neck - 1 kg
• salt - 1 tbsp. l. no slide
• garlic - 4 teeth.
• carrots - 1 pc.
• mixture of ground peppers - 0.5 tsp.
• French mustard - 2 tsp.

How to bake a pork neck in a sleeve

1. Rub the pork neck on all sides with a mixture of ground peppers and salt - you will need 1 level tablespoon, you can use iodized or regular rock salt (finely ground “extra” salt is not suitable!). Let the meat marinate in the refrigerator overnight, covered with cling film.

2. Peel the garlic and carrots and cut them into small pieces that will be used to stuff the marinated meat.

3. Make deep cuts across the entire surface of the pork neck using a thin, sharp knife. Place carrots and garlic into the resulting recesses; you can put several pieces at a time.

4. Lubricate the meat on all sides with aromatic French mustard.

5. Place the neck in the sleeve and tie it tightly on both sides. The perforation on the sleeve must be in the upper part to ensure air escape from the bag during baking. If there is no perforated tape on the sleeve, be sure to make several holes at the top using a toothpick.

6. Place the pork neck in the sleeve in the oven, preheated to 180 degrees, for 1 hour 30 minutes. There is no need to turn the meat over or open the oven door during baking! After 1.5 hours, carefully cut the sleeve and place the pork neck back in the oven to bake for another 10 minutes until beautifully golden brown.

Pork cooks relatively quickly in the oven. Pork is wonderful because you can experiment with it, try different cooking methods, temperature conditions, a range of spices, etc. And yet, this meat also has its own laws, cooking secrets. Based on the composition of the ingredients, the following dishes are distinguished: pork with potatoes in the oven, pork in the oven with cheese, pork with mushrooms in the oven, pork with tomatoes in the oven. Potatoes with pork in the oven are used more often than other products. because this combination most fully meets our traditions and preferences. Depending on the method of heat treatment and heat retention, the following options are possible: pork in foil in the oven, pork in pots in the oven, pork in a sleeve in the oven. Housewives use different methods of cutting and decorating meat and get: pork in a piece in the oven, pork chop in the oven, pork roll in the oven, boiled pork in the oven, pork steaks in the oven, roast pork in the oven, French pork in the oven . The recipe for French pork in the oven stands out because... is a favorite dish of many fans of this meat. Just like oven-baked pork shish kebab. Although it differs from barbecue cooked on coals and in air, it is very good.

Pork baked in the oven retains its juiciness and flavors. Even a beginner can bake pork in the oven. Roasting pork in the oven is not such a labor-intensive process. And the resulting dish is very appetizing: juicy and tasty pork in the oven. It's impossible to resist!

Pork dishes in the oven are varied. Recipes with photos will tell you how to cook pork in the oven. For example, “pork in the oven” - photos of the cooking process will help you get an excellent result. If you are planning to make some original pork in the oven, a recipe with a photo of such a dish will be even more useful. People often look for a simple pork recipe in the oven. But if you carefully read our recipes, you will understand that they are not all complicated and are quite suitable for quick preparation. This, for example, is the recipe for pork with potatoes in the oven and others.

If you have prepared your own versions of the “pork in the oven” dish, be sure to post the recipes with photos on our website. Your experience will be useful to others. Using photographs in recipes helps housewives. A recipe for pork in the oven with a photo will be remembered faster, and you will immediately want to cook it. Pork meat in the oven acquires such an unforgettable and irreplaceable taste that you want to cook it all the time. I want to experiment. By the way, this is exactly how new versions of this dish appeared: French-style pork in the oven, pork in foil, baked in the oven, pork in marinade in the oven. Pork recipes in the oven are expanding and multiplying thanks to the delights of home cooks.

Many people know how to deliciously cook pork in the oven, how to properly bake pork in the oven or bake pork in foil in the oven, but it’s still worth checking out our recipes. There you will find a lot of interesting things, and you will probably find something new for yourself.

Let some tips for cooking pork in the oven help you:

Be sure to rinse meat from the store, but do not soak it. It is best to quickly rinse a piece of pork with hot water, followed by cold running water. Be sure to dry the meat before cooking. If there is water on the meat, it will simply stew;

If you want to end up with the taste of meat and not spices, it is better to use only salt and black pepper. You can gradually add bay leaves, onions, cloves, allspice, and lemon zest to the pork;

It is better to defrost frozen meat in natural conditions. It is advisable that the thawing process occurs slowly in the refrigerator, in the lower compartment. It is undesirable to speed up this process in the microwave or under running water, as this will negatively affect the juiciness and taste of the dish. Remember that the cooking time for defrosted meat is reduced. Fresh ones take a little longer to cook.

After seasoning the meat with spices, coat it with vegetable oil on both sides. This will help retain the juices in the meat.

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