If you want to bake meat in the oven so that it comes out juicy and soft, choose pork neck, it is ideal for cooking. This is what gourmets think, and experienced chefs agree with them. Collar is a piece of tenderloin from the neck of an animal, without bones, with a small amount of fat. As a rule, meat is baked in one piece, paying special attention to the choice of marinade, thanks to which the dish can sparkle with new flavors.

Here are several examples of delicious roasted necks, tested more than once, approved by family and numerous guests. Choose and roll up your sleeves - the holidays are ahead, you need to meet them with dignity.

Pork neck in the oven in foil - a simple recipe

The simplest option is to prepare the neck pulp in a whole piece. It turns out juicy because it is baked in foil. Essentially, this is boiled pork that can be eaten hot or cold.

Products:

• Pork neck – 1.5 kg.
• Garlic - head.
• Barbecue sauce, honey - 2 small spoons each.
• Dijon mustard, sweet paprika - 1 small spoon each.
• Salt – 2 spoons.
• Seasonings for pork.
• Water (for every liter – a tablespoon of salt).

How to cook:

1. Wash the tenderloin, dry it with a napkin, and make several vertical cuts.
2. Fill with salted water and leave for a couple of hours. Then take it out and wipe it dry.
3. Mix BBQ sauce, honey, favorite seasonings, crushed garlic in a bowl.
4. Rub the marinade generously over the entire neck piece. Place in a heat-resistant form.
5. Spread a layer of mustard on top to get a delicious crust.
6. Cover with a sheet of foil and wrap tightly.
7. Place the pan in the middle rack of the oven, preheated to 180°C. Set the timer for exactly one hour.
8. Readiness is checked using a wooden skewer. Pierce the piece; if clear juice comes out, it’s time to turn off the oven.

Immediately after baking, let the dish sit quietly for at least half an hour. Then the temperature inside and outside the piece will be equalized, and the juices will be evenly distributed throughout the meat.

Pork neck baked in a large piece in the oven

You will need:

• Neck – 2 kg.
• Mustard - a tablespoon.
• Olive oil - the same amount.
• Butter – 20 gr.
• Garlic cloves – 6-7 pcs.
• Adjika – 2 teaspoons.
• Ground pepper, salt.

Step by step recipe:

Rinse the piece of pork and be sure to dry it using paper towels.

Pass the garlic cloves through a press.

Add the remaining seasonings listed in the recipe. Mash the mixture thoroughly.

Apply the marinade with a generous hand, spreading it over the entire surface, including the bottom. Hide the workpiece under film and refrigerate for at least 2-4 hours, ideally overnight.

Melt butter in a frying pan and add a drop of sunflower oil. Fry the semi-finished product on all sides, including the sides. Each side takes approximately 3-4 minutes.

Transfer the neck to a heatproof dish. Wrap in foil, preferably in a double layer.

Bake at 180-200 o C. Cooking time – 1.5 hours.

After the signal, remove the dish and remove the sheet of foil. Pour the reserved juice over the piece. Return it back to the oven. Raise the temperature in the oven to 200-220 o C. Keep for another 15 minutes, waiting for a crispy crust to form.

A simple recipe for pork neck baked in a bag

Ingredients

• Pig neck – 2 kg + –
• Salt - to taste + -
• Onion – 1 head + –
• Garlic – 1 head + –
• Dried paprika (pieces) - 1 tsp. + —
• Dried basil - 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.

1. 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.
2. 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.
3. Peel the head of garlic, dividing it into cloves. We make “pockets” on the meat using a knife according to the number of cloves.
4. 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.
5. 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.
6. When the marinating is over, preheat the oven to 190-200 degrees.
7. We transfer the pork meat into a baking sleeve (it must be tightly closed on all sides with puffs).
8. 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. This neck can be served as a separate dish with sauces or as an addition to any side dish.

Delicious pork neck with potatoes (accordion)

The dish is very reminiscent of the famous “Accordion”; someday I’ll tell you in detail how I cook the meat. In addition to potatoes, this dish contains a fireworks of seasonings and spices, which will make it desirable on any holiday table.

Take:

• Pork neck – 1.5 kg.
• Potatoes – 700 gr.
• Cherry tomatoes – 6-8 pcs.
• Tomatoes – 3 pcs.
• Cheese – 200 + 50 gr.
• Soy sauce – 4-5 spoons.
• Lemon – ½ fruit.
• Ginger root – 50 gr.
• Garlic – 5 cloves.
• Mustard - a large spoon.
• Olive oil – 2 tablespoons.
• Black pepper, salt.

Step by step recipe:

Rinse the neck flesh. Be sure to dry it with a paper towel.

Make several pocket cuts along the entire length, but do not cut all the way through.

Start cooking with the marinade. To do this, pour a measured amount of soy sauce into a bowl and squeeze out the juice from half the citrus.

Add a spoonful of prepared mustard. Whisk the mixture.

Grate the ginger root on a small grater.

Crush the garlic cloves with a press. Add to the marinade and mix the contents thoroughly.

Transfer the neck piece to a container or any wide container. Sprinkle pepper over the entire surface, making sure to get the spice into the cuts. Coat generously with marinade, also placing accordions in your pockets.

Don't forget to turn the meat over and marinate the bottom.

Cover the workpiece with cling film and place it on the refrigerator shelf for 10-12 hours.

Cut the tomatoes into slices. Cut a piece of cheese into plates (leave a little to grate with coarse shavings).

Transfer the workpiece to a sheet of foil. Place a couple of slices of tomatoes and the same number of slices of cheese in each pocket.

Wrap the workpiece tightly in foil, leaving no holes for juice to leak out, and place in a heat-resistant form. Send to bake in the oven, heated to 200 o C. Initial cooking time – 1 hour.

While the meat is cooking, simultaneously boil the peeled potato tubers. After the timer signal, unwrap the foil and place the potatoes around the entire perimeter of the pan.

Pepper again, sprinkle grated cheese on top.

Return the dish to the oven for another quarter of an hour.

Juicy pork neck baked in a sleeve with Provençal herbs

The ability of a baking sleeve to preserve the juiciness of meat has won a lot of fans. The pork does not dry out and absorbs the marinade well.

Compound:

• Pork neck – 1.5 kg.
• Garlic – 5-7 cloves.
• Provençal herbs, coriander - 3 small spoons each.
• Bay leaves - a couple.
• Salt – 3 small spoons.

Bake:

1. Rinse the neck, rub with a mixture of salt, coriander, and herbs.
2. Make several punctures in the meat with a knife. Insert the halved garlic cloves.
3. To prevent the piece from losing its shape during cooking, I advise you to tie it with culinary thread.
4. Hide the workpiece in your sleeve. Securely fasten the ends, make several punctures along the sleeve to allow hot steam to escape.
5. Bake for 2 hours. The recommended oven temperature is 180 o C. Cooking time depends on the thickness of the neck.
6. Cut the package and unfold it. Return to the oven for another 10 minutes until the top is nicely browned.

Pork neck with cheese and tomatoes in the oven

A classic version of baked pork neck. A tasty and elegant dish will take its rightful place on the festive table.

Necessary:

• Pork neck – 1 kg.
• Mushrooms (champignons) – 500 gr.
• Cheese – 300 gr.
• Tomatoes – 2 pcs.
• Pork seasonings, salt, pepper mixture.

Baking technology:

1. Wash your neck, dry it with a napkin, cut it in several places, not all the way, making small pockets.
2. Cut the mushrooms into plates and grate the cheese with coarse shavings. Divide the tomatoes into circles.
3. Place sliced ​​mushrooms and tomato slices into the pockets.
4. Pass over the pork stock, sprinkling with salt and pepper mixture.
5. Cook in the oven at 180 o C. Baking time – one hour.
6. Then sprinkle the dish with grated cheese. Place back into the oven. Bake for another 10-15 minutes.

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.

Cooking tender pork neck with vegetables in the oven with your own hands

1. 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.
2. Peel the onion and cut into half rings.
3. We clean the carrots well and chop them into strips. We also rinse the eggplants and cut them into fairly large rings.
4. We need to cut off the “cap” of the bell pepper and cut out the seed part. Then cut it into cubes.
5. Separate the garlic into cloves and peel them.
6. 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.
7. Place a piece of pork in a baking bag. We put all the vegetables in a large bowl, pour in the oil and add a small amount of salt, mix well. We also transfer the chopped vegetables into the bag with the meat.
8. 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 at one time you can prepare a complete dish that 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.

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Caramel neck with honey and wine - delicious recipe

The dish has a delicate caramel crust, and all the juices are preserved inside. The dish is suitable for serving hot on a holiday table or for a cold meat plate.

Required:

• Pork neck – 1 kg.
• Garlic cloves – 3-4 pcs.
• Carrot.
• Celery stalk – 2 pcs.
• Wine – 150 ml.
• Honey – 1.5 teaspoon.
• Powdered sugar - 1.5 teaspoons.
• Tomato paste - a tablespoon.
• Meat broth – 300 ml.
• Water - a tablespoon.
• Butter – 2 teaspoons.
• Rosemary – 2 sprigs.
• Ground pepper – ½ teaspoon.
• Salt - to taste.

Preparation:

1. Rinse, blot, make small cuts.
2. Mix salt and pepper, rub the neck, not forgetting to go along the cuts.
3. Melt a piece of butter in a frying pan and add powdered sugar. Stir and fry until the powder turns brown.
4. Add tomato paste, mix the contents again. Simmer for 5 minutes over low heat.
5. Transfer the marinade to a heat-resistant dish and place the neck piece on top with the fat layer facing down.
6. Mix the broth with wine, pour over the piece.
7. Chop the carrots and celery stalks quite coarsely. Spread around the meat. Place garlic cloves and rosemary sprigs there.
8. Cook the neck for 30 minutes at 180°C.
9. Then remove the vegetables. Turn the neck over. Continue baking for another 1.5 hours.
10. Dissolve honey in a small amount of water. Grease the top of the workpiece 10 minutes before the end of baking.

Pork neck in a sleeve step by step recipe

Pork neck in a sleeve will be relevant at any time; on the festive table, as cold cuts, the main course. If you prepare it for a festive table, you can serve it either chilled or hot. An excellent cut for sandwiches instead of sausage, especially since at the moment its quality leaves much to be desired. By preparing pork neck according to our recipe, you can enjoy delicious sandwiches every morning, complemented by a cup of tea or coffee. Moreover, its preparation requires simple and affordable products that are sold in every store. The most important thing is the seasonings and spices that give it an unforgettable taste and aroma. We also recommend trying the delicious pork kebab in the oven.

For the recipe you will need;

• pork neck - 800-1000 grams,
• dry red wine - 100 milligrams,
• mustard - 1 tablespoon,
• garlic - 3 cloves,
• celery - 2 stalks,
• coriander - 1 teaspoon,
• thyme - 1 teaspoon,
• salt - 1 tablespoon,
• ground black pepper - 0.5 teaspoon,
• vegetable oil - 1 tablespoon,
• sleeve for baking.

Pork neck in a sleeve step-by-step recipe with photos

Step 1. Wash the pork neck under running water. Transfer to a cup and set aside while preparing the marinade.

Step 2. Peel the garlic. Rinse the celery with water and, if necessary, remove the top thin layer of the stem. If it is fresh and undamaged, it can be used without peeling the top layer. Place the garlic and celery in a blender and chop. If you don't have it, use a regular grater.

Step 3. Add the remaining ingredients to the vegetable mixture and mix.

Step 4. Drain the excess liquid from the bowl with the pork neck. Dry it with a paper towel and rub with the prepared marinade. Cover the bowl with cling film and put it in the refrigerator overnight.

Step 5. The next day, transfer the marinated pork neck to the sleeve. Tie the edges and place in a preheated oven for 40 minutes, temperature 200 degrees.

Step 6. When 40 minutes have passed, cut the sleeve and periodically pour over the resulting juice and bake for another 50 minutes until golden brown.

Step 7. Turn off the oven, let the pork neck in the sleeve cool down. After this, cut into portions and serve immediately or let cool in the refrigerator. Wrap the remaining piece in foil and store in the refrigerator.

Pork neck baked with vegetables

Ingredients:

• Neck – 1 kg.
• Tomatoes – 5 pcs.
• Bell pepper – 2 pcs.
• Garlic - head.
• Cheese – 80-100 gr.
• Dry mustard - a teaspoon.
• Ground pepper, salt - a teaspoon each.

Preparation:

1. Accordion-cut the neck tenderloin as described in the top recipe.
2. Mix crushed garlic, salt and pepper in a separate bowl.
3. Cut the cheese into thin slices.
4. Divide the bell pepper pulp into petals. Cut the tomato into circles.
5. Rub, including the pockets, with the garlic seasoning mixture.
6. Add vegetables and slices of cheese.
7. Pack the meat in a double sheet of foil. Transfer to a baking sheet. Cooking time: 1 hour. The temperature in the oven is 200 o C. To brown the pork, after the timer signal, open the foil and hold the dish for another 10 minutes.

Pork neck in mustard sauce, baked in a whole piece in a sleeve

I love simple but effective recipes. I include this recipe, which I came up with myself a long time ago and now I use it for holidays or romantic evenings with my loved one.

Today the mood was romantic, and there was a good piece of lean pork neck in the refrigerator. Mustard sauce with hints of garlic would go great with it.

So, to prepare this dish you will need (for a family of 4 people):

pork neck - 1-1.2 kg mayonnaise - 3 tbsp. l. mustard - 2 tbsp. l. garlic - 2-4 cloves baking sleeve

Wash the neck, dry it with a paper towel and place it in a deep bowl. Make cuts on the meat with a knife inward.

Mix mayonnaise, mustard and chopped garlic in a separate bowl. You can add salt to taste, but in our family we eat under-salted dishes, so I didn’t add it; the salt in mayonnaise is enough for us.

Neck baked in steaks with cognac and coffee

It’s not for nothing that experienced chefs say that a properly selected marinade makes a dish. I offer an unusual recipe for roasted neck with a bright, rich taste of pork.

You will need:

• Neck – 800 gr.
• Cognac - a large spoon.
• Coffee (natural or instant) – 100 ml.
• Ketchup – 2 large spoons.
• Soy sauce - large spoon.
• Garlic cloves - a couple.
• Sunflower oil – 3 tablespoons.

How to bake:

1. Rinse the pulp and cut into portions. Beat it a little with a kitchen hammer, covering it with film from splashes.
2. In a separate bowl, mix brewed and cooled coffee, cognac, butter, ketchup, and soy sauce. Crush the garlic cloves and place in a bowl.
3. Marinate the steaks and leave for 2-4 hours.
4. Place the steaks in a baking bag. Place it on a baking sheet. Make several punctures throughout the bag.
5. Cook in the oven at 190 o C, setting the timer for 1-1.5 hours. Baking time depends on the size and weight of the steaks.
6. A quarter of an hour before the signal, cut the bag and unwrap it. Return to oven, allowing steaks to brown slightly.