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Baked pork neck recipe. Delicious pork neck dish. Roasted pork neck

Most gourmets prefer to choose pork when preparing meat dishes. Pork is considered not only a satisfying, 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 delicious recipes 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 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.

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 meat 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... 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 on top, this treat can also be seasoned with sesame seeds!

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Prepare the marinade for pork: to do this, put 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 resulting marinade well onto the pork. 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.

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:


Preparation:

  1. 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.
  2. Cover the neck rubbed with the garlic mixture with film for food products and leave it to sit for about 3 hours before moving on to the next step.
  3. 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.
  4. 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.
  5. Without removing the meat from the oven, carefully cut the foil on top so that it can brown.
  6. 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.

The neck is one of the most tender parts of the pork carcass. Pink meat with thin layers of fat is distinguished by the absence of veins and pumped up muscles. Pork neck lends itself well to marinating, but is also good on its own. Shake is easy and quick to prepare, making it a favorite dish for most families. Let's look at three best recipes pork neck!

Ingredients

Recipe for neck with cheese and mayonnaise coat

A favorite recipe for many - meat covered with a delicious cheese and mayonnaise coat! Tender pork neck is perfect for this recipe. The aromatic filling keeps the meat juicy, and the rich aroma of the cheese gives the dish a zest. So, you need:

  1. Cut the neck into thick slices, carefully beat each piece. It is important not to overdo it so as not to turn the meat into mince. Plastic wrap, which can be used to wrap the meat before beating, will help maintain juiciness.
  2. In a bowl, mix flour with seasonings and salt. Heat the oil well in a frying pan. Roll the neck pieces in the breading mixture and fry on both sides until golden brown. There is no need to fry the meat until completely cooked.
  3. Preheat the oven. Grate the cheese, mix most of it with mayonnaise, and set aside the rest. In a prepared form, place one by one: pieces of meat, slices of tomatoes on top, then a mixture of cheese and mayonnaise. Top with the remaining cheese. The meat is baked in the oven for 15 minutes.

Pork neck shashlik recipe

Ingredients Melt-in-your-mouth kebab is a true classic among pork dishes. Made from pork neck, it will please even the most demanding gourmets. The whole secret is in a simple and universal marinade. Cut the neck into pieces and the onion into large rings. Place onions and meat in layers in a large, deep saucepan.
Fragrant pork kebab– the best dish for a summer evening! Prepare the marinade: to do this, mix water, vinegar, pepper, sugar and salt. Pour the resulting solution over the meat. It should marinate in the refrigerator overnight. Heat the coals on the grill. Pieces of the neck are placed on skewers mixed with onion rings. The meat is fried until fully cooked. When serving, lightly sprinkle the meat with wine.

Pork neck steak recipe