Pork in the oven - 3 delicious recipes with step-by-step photos

Publication in the group: Meat and offal dishes

Pork neck is a healthy food product because it contains B vitamins and mineral elements in the form of iron and zinc, which are necessary to normalize the functioning of the nervous system and eliminate stress conditions. The calorie content of baked meat varies within 265 kcal per 100 g of raw material. The recipe allows you to cook pork in the oven along with vegetables, dried fruits, using foil or a special baking bag.

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.

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:

Accordion-cut the neck tenderloin as described in the top recipe.
Mix crushed garlic, salt and pepper in a separate bowl.
Cut the cheese into thin slices.
Divide the bell pepper pulp into petals. Cut the tomato into circles.
Rub, including the pockets, with the garlic seasoning mixture.
Add vegetables and slices of cheese.
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.

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.

Pork neck baked in the oven in foil is a hearty and tasty second course that can easily be prepared at home, even in the simplest oven. This meat dish is perfect for both a home dinner and a holiday table. The meat is eaten cold with mustard, horseradish or other sauce that harmonizes with meat products. The cooking process is simple, and the final result depends on the spices used to marinate the neck. Rosemary, coriander, basil, marjoram, ginger, paprika, and various types of peppers are ideal for pig meat. You can complement the meat flavor with mustard, soy sauce, sour cranberries, cherries and currants. Perhaps the most important secret in proper cooking of meat is that salt must be added after the meat has been marinated. That is, before the frying or baking process itself.

To cook pork neck in the oven in foil, you will need:

Pork neck 1 kg
Carrots 180 g
Purple onion 200 g
Garlic 5 cloves
Salt to taste
Freshly ground black pepper to taste
Ground coriander to taste
Rosemary 2 sprigs.

How delicious it is to bake pork neck in the oven.

1. Place the pork neck in a colander and rinse thoroughly under running water. Using a knife, peel the skin and rinse again. Dry with a paper towel or regular napkins.

2. Take coarse rock salt and rub the meat all over. Sprinkle with freshly ground black pepper and coriander. It is better to use black pepper and coriander in seeds, and grind them in a coffee grinder, mill or a special mortar for spices before use.

3. Peel the garlic cloves. Grate or chop with a garlic press. Rub the neck thoroughly with garlic on all sides.

4. Peel the purple onion and cut into half rings. Take some foil. Place it in a suitable sized baking dish. Place onion half rings in the center on the foil.

5. Place the pork neck on the onion bed. When baked, the onion will release juice and the meat will seem to be stewed in onion sauce. Peel and rinse the carrots. Cut into rings, not thin. Place it on your neck. Season the vegetables lightly with pepper. Add rosemary sprigs.

6. Wrap the pork neck in several layers of foil to prevent any liquid from leaking out. Place on a baking sheet. Preheat the oven to 190-200 degrees. Place the neck in the oven for 60-80 minutes, depending on the power of your oven.

7. Remove the pan from the oven and let cool completely without unrolling the foil. You can check for doneness by piercing the meat (through the foil) with a long knife. If the meat can be pierced freely and the knife can be easily removed, the pork neck is ready. Once cooled completely, remove the foil and onions.

8. Pork neck baked in the oven in foil comes out very tender, juicy and aromatic. Cut the meat into slices and serve with simple side dishes of vegetables, potatoes or grains. You can decorate the dish with baked carrots and fresh herbs. Bon appetit!

Pork is one of the most popular meats due to its fat content and softness. If you are a fan of it and are looking for new cooking recipes, we recommend preparing baked pork neck, which will not leave anyone indifferent and is perfect as a main dish with any side dish.

Pork neck baked in a sleeve

Ingredients:

pork neck – 700 g;
garlic – 3 cloves;
mustard – 2 teaspoons;
coarse salt – 1 teaspoon;
mixture of spices for pork - to taste.

Preparation

Wash the neck, cut the garlic into thin slices and stuff it into the meat. Dissolve salt in 1 tbsp. spoon of boiled water, draw the liquid into a syringe and use it to inject the brine into different parts of the meat, this will allow it to be salted evenly.

Then rub your neck with meat spices or just ground black pepper and mustard. Wrap the piece in a sleeve, secure it at the edges, and put it in the refrigerator to marinate at least overnight. After this, transfer the meat to a baking sheet and place in the oven, preheated to 220 degrees for 20 minutes. Then reduce the heat to 180 degrees and bake the pork neck in the sleeve for another 30 minutes. 10 minutes before the end of cooking, cut the top of the sleeve and carefully spread it apart to form a fried crust.

Remove the meat from the oven, let it sit for 10-15 minutes, and then serve.

Pork neck baked in foil

The recipe for cooking pork neck in foil is quite simple and requires minimal cost, but everyone will be happy with the result.

Ingredients:

pork neck – 800 g;
garlic – 5 cloves;
ground black pepper and salt - 1 teaspoon each.

Preparation

Wash the meat, pass the garlic through a press and distribute it evenly over the surface of the neck along with salt and black pepper. Cover the pork with cling film and let marinate at room temperature for at least 3 hours.

After this, transfer the meat to foil and wrap it very well, so that there are no holes anywhere through which juice could leak out. Place the pork in the oven at 210 degrees for 1 hour.

When the time is up, remove the neck, cut the foil on top, open it, and put the meat back in the oven for 30 minutes to brown. Before removing the neck, pierce it with a knife to check for doneness. If ichor is released, then leave the meat in the oven for a while longer, but make sure that it does not become dry.

Serve the finished pork neck with fresh vegetables or boiled potatoes.

The recipe for baked pork neck with potatoes is good because you get both the main dish and a side dish at once.

Ingredients:

pork neck – 700 g;
young potatoes – 1 kg;
butter – 150-200 g;
dill - a bunch;
garlic – 4-5 cloves;
salt and ground black pepper - to taste.

Preparation

First, prepare the spiced oil. To do this, finely chop the dill, pass the garlic through a press, and mix them with softened butter. Wash your neck, make longitudinal cuts in it, 3-4 cm deep at a distance of 1-1.5 cm from each other. Place the spiced oil in each pocket and sprinkle a little salt. When you have done this with all the cuts, pepper the meat on top.

Then peel the potatoes and cut each tuber in half. Place the meat in a roasting bag, place the potatoes in a circle, secure the edges and place it all on a baking sheet. Place it in the oven and bake at 160 degrees for 1 hour. When the dish is ready, let it cool for 10-15 minutes, then place it in a deep bowl along with the resulting juice and serve.

Do you like pork dishes? Then be sure to try the recipes and.

The most popular meat for almost half of humanity is pork. Pork dishes are soft and juicy

, very tender and also filling. One of the most popular recipes for cooking pork is the neck, baked in the oven as a whole piece. To give the meat a special taste, there are many ways to pre-process the neck as a whole piece.

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:

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

Basic ingredients for roasting neck

Thanks to the ingredients from which marinades are prepared, oven-baked meat acquires a special, unique taste. For this they most often use:

Garlic makes meat taste piquant

note

, when honey marinade is used, the meat and crust turn out a little darker than usual, this should not confuse the hostess.

The consistency of marinades can be liquid or thicker. To marinate the pig's neck with liquid marinade, place it in a deep container, fill it with marinade and cover with a lid. If the marinade is a sauce, then the meat is rubbed with the mixture and placed in plastic, with a press placed on top. If the neck is baked as a whole piece in a culinary sleeve, it is placed in the oven immediately in the sleeve and marinated in it.

How and what can you stuff and stuff a pork neck with?

It is not always possible, for various reasons, to make a marinade and marinate. There are other ways to prepare for roasting a whole piece of neck in the oven. The easiest and fastest option is to stuff the meat with garlic.

Before cooking, wash the neck well and be sure to dry it thoroughly with paper towels.

: Otherwise you won't get a pink crispy crust. To ensure that the meat is evenly salted, prepare a saline solution, draw it into a syringe, and inject it into the neck in different places and at different levels. This must be done carefully so as not to pierce through. When the neck is baked in the oven as a whole piece, liquid will come out through the through holes, and the boiled pork will turn out dry.

Injecting saline solution into meat is a long-time trick of housewives

Using a sharp knife, cuts up to 1.5 cm deep are made along the entire piece of meat and pieces of garlic are inserted there. It is advisable to cut the garlic cloves lengthwise into 2 - 3 slices. Garlic shares its aroma and juice with meat

. The cuts can be filled with other ingredients: lard, wild garlic, carrots, prunes. Let stand for 30-40 minutes. If necessary, wrap the piece with a strong thread to hold the cuts together.

A whole piece of neck baked in the oven can be not only marinated

, but also stuffed. To do this, several parallel cuts are made along the entire piece of meat with a sharp knife. If possible, deep, but not completely so that the piece does not fall apart. The filling is placed into the resulting “slots”. It is very diverse. Vegetables (carrots, eggplants, zucchini) are placed here.

Pork loves prunes, raisins, dried apricots

, various spices, herbs, nuts. Before adding minced meat, wipe the cuts with mustard sauce or salt and pepper. After stuffing, the entire piece of pork is coated with a thick sauce - marinade and wrapped with a strong thread so that the piece of meat retains its shape.

LiveInternetLiveInternet

Ipola

all posts by the author

Pork neck can be prepared according to different recipes. Dishes made from it will turn out juicy if you cook the pork neck in a whole piece. And different shades of the taste of the neck can be obtained using different types of marinating of pork meat.

I would like to offer you several recipes for cooking pork neck in a whole piece: pork neck baked in the oven, pork neck in a baking sleeve, pork neck baked in foil, steamed pork neck in foil, pork neck baked in a slow cooker, stuffed pork neck and marinades for pork cervix.

Pork neck is very tender pork meat from the neck of the animal with streaks of fat. The shape of a piece of pork neck resembles a thick loaf of sausage no more than 30 cm long. This is a harmonious combination of tender meat without pumped up muscles and veins with fat. When choosing a pork neck, you need to pay attention to the color of this fat; it should be white or white-pink (in no case yellow!). Just the right choice of pork neck will provide you with a very tender and juicy dish of pork meat that melts in your mouth.

The choice of a piece of pork neck is made, let's start marinating it.

You can marinate a pork neck, just like pork kebab, in various ways. This will give the meat additional juiciness and flavor.

Marinade for pork meat (pork neck):

The easiest way to marinate pork neck and give the meat the aroma of spices and herbs: a piece of pork neck (pulp) weighing 800-1300 g is rubbed with a mixture of salt, crushed garlic, peppers and dry herbs (basil, thyme, rosemary, thyme, oregano are suitable for pork - choose according to your taste!). Place to marinate in the refrigerator for several hours.

2. Onion marinade: coarsely chopped onions are ground with salt (the onion juice is released better this way) and pork, rubbed with spices and herbs with garlic, is covered with onions and marinated in the cold for several hours, or overnight.

3. Marinating meat with tomatoes, onions and lemon juice: add the juice of half a lemon, 2-3 tomatoes, cut into thin slices, and 1 tablespoon of vegetable oil to the onion marinade. Marinate for several hours in a cool place. I used this marinade when cooking marinated pork ribs.

4. Marinating meat in wine: add 1 glass of any wine to any of the pork marinades described above. Marinate the pork neck for at least 2 hours; you can leave it in the refrigerator overnight.

5. Marinating meat in mineral water: salt the pork neck well, rub with garlic, spices and herbs. Mix 1 bottle of sparkling water such as Arkhyz or Bon Aqua with the juice of one lemon and 2 tablespoons of vegetable oil. Pour the soda water marinade over the pork neck and let it sit in the refrigerator for several hours.

6. Beer marinade for pork. Rub the pork neck with salt, spices, and garlic. Pour in one bottle (0.5 l) of beer. Marinate for 2 hours.

7. Marinade for pork - soy sauce. Pour soy sauce over the pork neck, grated with garlic and spices (without salt), for 1.5-2 hours.

8. Pork neck in mustard sauce. Mustard marinade for pork: mix 3 tablespoons of sour cream (mayonnaise if you like) with 2 tablespoons of mustard and 2-3 chopped garlic cloves. The neck is coated with mustard marinade (if sour cream is used, it is first rubbed with salt) and placed in a cold place for 2 hours, or preferably overnight.

9. Just like kebab, pork neck can be marinated in kefir and onion marinade, and even with kiwi. To do this, mix 0.5 liters of kefir with 7 chopped onions (grind the onion with salt until the juice appears) and 3-4 kiwi puree. Rub the pork neck with salt, spices and pour kefir marinade. Marinate for several hours at room temperature, as kefir requires heat to marinate meat. If you leave the pork to marinate overnight, then put it in the refrigerator.

The meat has been marinated (or simply salted and peppered), now all that remains is to choose how and how to cook the pork neck.

Yes, I would like to note that a piece of pork neck can be stuffed or stuffed before marinating. To stuff the pork neck, make deep cuts with a knife and stuff the pork with long sticks of carrots, cloves of garlic or prunes. To prepare stuffed pork neck, make cuts across the piece, without cutting to the very end. It turns out to be a book with pages. The thickness of the neck pieces is approximately 1.5 cm. In these pages we insert minced meat (filling) from chopped dried apricots, prunes, walnuts and herbs. Honestly, the filling can be anything, it all depends on your imagination. You can, for example, chop the greens and mix them with grated cheese. Or you can simply place slices of cheese or vegetables (zucchini, eggplant, tomatoes) between the meat sheets. Before stuffing or stuffing the pork neck, a whole piece of pork (or each cut piece) is rubbed with salt and spices. If you use a thick marinade, such as mustard, then the pieces can be coated with marinade. After stuffing, coat the entire piece of pork neck with marinade (sauce). Secure the cut pieces with wooden skewers or toothpicks so that the piece appears whole and does not fall apart.

Pork neck recipes:

Pork neck baked in the oven as a whole piece is cooked in a preheated oven at a temperature of 180 g for about 1 hour (plus or minus 20 minutes, depending on the weight of the piece of pork neck). It is more convenient to bake the neck in a deep baking pan or baking dish, laying out a piece of pork along with the marinade sauce. If marinade was not used, then simply add broth or water and wine into the form in which you are preparing the dish. 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. While cooking the pork neck in the oven, you need to baste it several times with the released juice.

The pork neck in a baking sleeve is baked at a temperature of 180 degrees. Cooking time is the same as the previous method. This option for roasting meat is convenient because the fat does not splatter during baking, and the meat is cooked in a unique microclimate, maintaining its juiciness. A piece of pork neck is placed in a sleeve (with marinade if desired) and tied on both sides. At the end of cooking, a beautiful soft crust will form. If you want to achieve a darker crust for the baked meat, then at the end of cooking, cut the sleeve on top and keep your piece of pork in the oven for another 10-15 minutes.

Pork neck baked in foil is another way to prepare juicy pork. A piece of pork neck with sauce or vegetables from the marinade is placed on a sheet of foil, wrapped and baked in a well-heated oven. Baking temperature 180 degrees, the same time as when cooking the neck in the oven. To obtain a golden brown crust at the end of cooking, the foil is unrolled and the dish is cooked for another 10-15 minutes.

Steamed neck recipe. You can steam the neck in two ways: cook it as a whole piece directly in a steamer, pressure cooker or slow cooker, or wrap the neck in foil and steam it in it. Steaming pork neck time is 40-60 minutes depending on the size of the piece.

Pork neck baked in a slow cooker. The recipe for making neck meat in a slow cooker is similar to the recipe for pork roll with mushrooms that I described earlier. In the multicooker, turn on the “baking” mode for 60 minutes, add the pork neck. You can add half a glass of water or the marinade in which the neck was marinated. Prepare with the lid closed. After 30 minutes, turn the piece of pork neck over to the other side and continue cooking. At this point, you can put chopped mushrooms in the free space and add cream.

Pork neck meat in a slow cooker can be prepared in another way, for example, as in this video recipe for a Brand slow cooker:

for Panasonic multicookers and other models without the “frying meat” function, fry a piece of meat with added butter in the “baking” mode for about 10 minutes and switch to “stewing” for 2 hours.

Pork neck baked in a slow cooker with sauerkraut.

What is a multicooker and what features it has can be read HERE.

The neck is prepared in the “baking” mode for 60 minutes, just like the previous recipe. After 30 minutes from the start of the cycle, the piece of neck is turned over, 500 g of sauerkraut is added to the free spaces in the multicooker bowl and 1 tablespoon of ghee or butter. The lid closes and the dish continues to cook until the signal. If, after the signal, the cabbage seems harsh to you or you want a more delicate taste from it, switch the multicooker to stewing mode. This recipe is similar to Hungarian pork neck, the difference is that it is prepared as a whole piece.

Source

Neck recipe up your sleeve

To do this, the pork neck is treated with the prepared marinade and the stuffed or stuffed one is placed in a sleeve, which is secured on both sides and tied so that nothing leaks out. The meat is placed on a baking sheet in the oven, heated to 180º, where it is baked for 60 minutes.

In this way, the meat is cooked as if in its own juice. To form a dark crispy crust on it, the sleeve is cut at the top and left open until the desired crust is formed. Remove from the oven and let cool slightly, then cut into portions.

The readiness of the meat is checked with thin wooden sticks or a knife.

Pork neck, baked in the oven as a whole piece (in a sleeve and in foil)

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.

Ingredients:

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

How to cook a whole neck in the oven:

Let's start by preparing the marinade. For this purpose, we wash the berries, remove leaves, twigs, etc., put them in a sieve and let the water drain. Then we wipe through it.
Place honey, mustard, salt, a mixture of ground peppers, and spices in a bowl with berry puree. Stir and get a ready-made marinating mixture.
The meat needs to be prepared.
We wash it, cut off all the excess so that we end up with an even piece of the correct shape. We take a thin sharp knife and make mesh cuts on the surface. We stick one clove into the center of each diamond.
Place the meat in a bowl with the marinade and leave for at least 1 hour.
To bake the neck in the oven, turn it on to heat up to 180°C. We transfer the piece into a baking bag, which we place in a mold with sides. And set it to bake.
Now about the important stuff. How long does it take to bake a neck in the oven so as not to dry out the meat, but so that it is not raw.
If you have a food probe thermometer, that would be great! Insert the probe into the center of the piece of meat, set the temperature on it to 70°C. When the temperature inside reaches this value, the neck will be perfectly cooked. If you don't have a thermometer. Focus on time.
To bake 1 kg of pork until done at the specified oven temperature, you need 1 hour.
At the signal from the thermometer or after the time has elapsed, take the mold with the bag out of the oven, cut it at the top, but so that the juice remains inside.
We put it back for another 20 minutes.
It is necessary that an appetizing crust forms on top, otherwise the meat will look like boiled. During these 20 minutes, we take it out 2 times, pour the meat juice over it with a spoon and put it back.
Of course, the neck baked in the oven should be served hot, but not immediately, but 15-20 minutes after you take it out of the oven.
Because she needs to ripen. This time is just enough for you to transfer it to a dish and decorate it as you wish.

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 perfect for the New Year as a main course.

Bake the neck in the oven:

Wash the meat, trim off excess fat, and dry with paper towels.
In a large bowl, mix mustard with herbs, oil, salt and pepper.
Place the meat in a bowl and coat with the mixture.
It needs to be marinated and kept in the marinade in a cold place, preferably overnight, but if there is no time, then at least 1 hour. It is advisable to put it under pressure.
For baking, heat the oven to 170°C.
If you want to cook the neck with a side dish, for example, potatoes, then you can do this.
I cooked without a side dish, but this recipe allows you to bake them together. Peel the potatoes, wash them, dry them, cut them either into 4 slices lengthwise or into round pieces across. Before wrapping the neck around it, lay out the potatoes, sprinkle a little sunflower oil and sprinkle with salt.
Only then do we roll up the foil.
We take the meat out of the bowl, put it on foil and wrap it so that it turns into a bag, i.e. the upper surface of the neck should not come into contact with the foil.
Bake at the rate of 1 hour per 1 kg of weight.
Then we take it out, unfold our “bag” and put it away again so that it browns for 10-15 minutes.

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.

How to make sauce for meat

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

Do you want to bake boiled pork in the oven?

Source: https://blog-recept.ru/kak-v-duhovke-mozhno-vkusno-i-krasivo-zapech-svinuyu-shejku-2-retsepta/

Recipe for neck baked in foil

It is advisable to marinate the pork neck for baking in foil. The neck is often stuffed or stuffed with garlic.

. Wrap tightly in foil. You can wrap it twice, the main thing is to prevent the resulting juice from leaking out. Place in a baking dish and place in the oven preheated to 180º. Until the apartment smells of cooking boiled pork, you can forget about it.

In addition to garlic, you can use various spices

Shortly before removing the meat from the oven, it should be freed from the foil on top and left for a few minutes until a crust forms, pouring over the released juice.

Recipe for roasting pork neck with potatoes

Meat baked in the oven with potatoes is cooked immediately with potatoes

which will serve as a good side dish. This requires 1 kg of meat, 1.5 kg of potatoes (preferably young or small), 200 g of butter, 5 - 6 cloves of garlic, a bunch of dill, salt and pepper to taste.

Finely chopped dill and garlic, squeezed through a spade, are added to the melted butter. Everything is mixed and you get a delicious spicy oil. On the washed and dried neck, at a distance of 1.5 cm, make cuts 3-4 cm deep with a sharp knife, treat them with salt, put pieces of butter in them and pepper them on top.

The finished dish is allowed to “rest” for 10–15 minutes and removed from the sleeve.

The potatoes are peeled and cut lengthwise into halves. The meat is placed in a sleeve, potatoes are placed along it, and the edges of the sleeve are secured well so that the resulting juice does not leak out. The sleeve with pork neck and potatoes is placed in the oven, heated to 180º. Bake for about an hour.

Place the boiled pork with juice and potatoes in a deep dish. In addition, greens can be a good side dish for pork neck

, various pickles, pickled and fresh vegetables.

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:

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