Baked will become a decoration for any holiday table, which, as we know, is not complete without sliced ​​meat. Pork neck is an ideal meat for baking and barbecuing outdoors. Today there are many recipes for baking pork neck in the oven.

One of delicious recipes are recipes for baking pork neck in the oven in foil and in a sleeve. Thanks to these devices, it turns out very juicy due to the fact that during baking the juice does not flow out onto the baking sheet, but saturates the meat with its vapors.

When baking pork neck in the oven, it is important not to expose too much high temperature, it is better to bake the meat longer, but at lower temperatures, which will allow it to bake properly and not lose its juiciness.

Of course, the time for baking a pork neck in the oven in foil will also depend on the size of the piece of meat being baked. The piece of pork you choose to bake, the longer it will take to bake.

There are two ways to bake pork neck in the oven. The classic method of roasting meat involves stuffing it with garlic and rolling it in spices. Pork that has been pre-soaked in salt brine before baking will be very tasty.

The marinade is prepared according to the traditional method, using spices, salt, vinegar and sugar. Often a small amount of vinegar is added to it in order to soften the meat fibers even more. You can use different vinegar according to your taste and preference. Most often they take grape vinegar, apple cider vinegar or table vinegar.

Pork neck in the oven in foil can be baked either as a whole piece or in small pieces. Cut it into small cubes, marinate it and add a small amount onions, you will get a very tasty kebab in the oven.

Today I want to show you how to prepare pork neck baked in foil in the oven, which was soaked in marinade. I recommend trying it as it is very tasty. I suggest preparing the marinade with vinegar, which makes the meat very tender. In this recipe for baked pork neck in the oven in foil, we will do without mayonnaise and vinegar.

Ingredients:

• Pork neck - 1 kg.,
• Bay leaf - 1-2 pcs.,
• Garlic - 3-4 cloves,
• Salt - 2 tbsp. spoons,
• Sugar - 1 tbsp. spoon,
• Vinegar - 1 tbsp. spoon,
• Water - 2-2.5 liters,
• Spices - coriander, cumin, paprika, suneli hops, black pepper, dried thyme, basil, garlic, turmeric, cumin.

Pork neck in the oven in foil - recipe

Once all the ingredients have been prepared, you can begin cooking the pork neck. Cooking baked meat will consist of three main stages. At the first stage, you need to prepare a marinade in which the pork will be marinated, at the second - marinate it and leave it to marinate. The third stage is directly baking the pork neck in the oven in foil. Before marinating, the pork neck must be rinsed with cold water, especially if the meat was just purchased and brought into the house, and was not in the freezer.

Prepare the marinade for marinating the pork. Boil water in a saucepan. Add bay leaf. Add salt and sugar. Pour in vinegar. Add peppercorns. Cook the marinade, stirring, until the sugar and salt are completely dissolved. Cool it to room temperature.

Place pork neck in a bowl. Pour over the cooled marinade. Please note that the marinade should completely cover the meat. Place the bowl of marinade in the refrigerator for 5-10 hours. You can keep it in this brine for longer, up to about a day. The longer the pork neck stays in this marinade, the softer, tastier, juicier and spicier it will become.

After the pork neck has already been well marinated, you can start baking it. Peel the garlic cloves. Cut them into several pieces and stuff them on different sides, making indentations in the meat with a knife.

In order for the roasted pork neck in the oven to be aromatic, brush it generously with a large amount of spices. A set of spices for roasting meat can be prepared to your liking.

Sprinkle cumin and coriander on top of the meat.

To bake the pork neck, heat the oven to 180C. Place the meat on a piece of foil. Wrap it tightly, like an envelope. Place the pork neck in foil on a baking sheet. Place on the middle shelf of the oven.

Bake the pork neck for about 40 minutes at this temperature. After this, remove the pork neck from the oven, unfold the foil so that the meat is covered with a golden brown crust. Bake it for another 10-15 minutes at this temperature.

You can serve the baked pork neck either hot, immediately after baking, or chilled. Pork neck, like other oven-baked meats, is recommended to be served with sauces. An excellent addition to it would be horseradish with beets, adjika, ketchup, mustard. Enjoy your meal. I will be glad if this baked pork neck recipe in the oven you liked it and will find it useful.

Pork neck in the oven in foil. Photo

1. The recipe for cooking neck in the oven in foil begins with preparing the meat. The pork must be washed, dried thoroughly and placed on a sheet of foil. Remove excess films or large pieces of fat as desired. Since the neck is quite fatty meat, there is no need to add vegetable oil during cooking.

2. The set of spices for preparing this dish is minimal in order to preserve the true taste of the meat. The dried neck must be salted and peppered on all sides. Using a sharp knife, make small holes across the entire surface of the piece.

3. Garlic can be considered the main and integral ingredient. Thanks to it, the meat turns out amazingly aromatic. The garlic needs to be peeled and cut into 4-6 pieces per clove. Place pieces of garlic into the cut holes.

4. Classic recipe necks in the oven in foil can also be supplemented with your favorite meat spices. You can use paprika, hot peppers, dried herbs or ready-made sets.

5. Now the foil must be carefully wrapped so as not to release excess juice and the meat must be placed in a well-heated oven. To ensure that the pork is juicy and properly cooked, it is better to set the temperature to no more than 190 degrees. After 1.5-2 hours, depending on the size of the piece of meat, the foil can be carefully unfolded. Leave the neck to bake for another 15-20 minutes at a temperature of about 210-220 degrees. This way, the meat will be juicy inside, and the top will be golden brown.

It is recommended for use by both adults and children, as it helps strengthen the immune system and fully develop the young body. Recipes for dishes with pork neck are especially popular today. These dishes will be appropriate for a simple family dinner and when decorating a holiday table. Treats with necks are stewed, baked in the oven, in the microwave and in a slow cooker. To the main ingredient add tomatoes, cheese, aromatic herbs and spices, herbs, tomato paste, mushrooms, bell peppers and even fruits. Rice, potatoes and stewed vegetables are used as a side dish.

Most often, pork neck is found in recipes with these five products:

Spicy or sweet sauces would also be appropriate in the presentation. To prepare this treat, you do not need to have any special skills or outstanding culinary abilities. The most important thing is to strictly follow the requirements and recommendations specified in the recipe, maintain the cooking time and the desired temperature. The result will certainly exceed all expectations - guests and loved ones will be delighted.

Pork cooks relatively quickly in the oven. Pork is remarkable 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 apart 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 all not complicated and quite suitable for instant cooking. 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.

Ingredients

• Pork neck – 800 g;
• Salt – 2 tbsp;
• Black peppercorns – 5-6 pcs.;
• Bay leaf – 2-3 pcs.;
• Dry Italian herbs seasoning – 1 tsp;
• Ground black pepper - to taste;
• Water – 1 l.

Preparation

Prepare the marinade for the pork neck. Pour one liter of fresh filtered water into a saucepan. Add bay leaf and black peppercorns.


Add salt. Place the pan on the stove, bring water with salt, pepper and bay leaf to a boil. Boil for 3-4 minutes and turn off. Cool the marinade.


Wash a piece of pork neck and place it in a saucepan with the marinade. Let sit for at least 5-6 hours, preferably overnight.


Once the pork neck is marinated, remove it from the pan and pat dry slightly with a paper towel. Rub thoroughly on all sides with dry seasoning to your taste or simply with different dry herbs: basil, rosemary, oregano. You can take dry garlic.

You can cook the dish in foil. There are several variations here: either wrap the marinated piece of meat in foil, or place it in a mold and cover it with foil on top.

Some housewives also prepare a side dish of potatoes. Simply peeled potato tubers are put into a mold, the potatoes will turn out aromatic and very tasty.

Preheat the oven to 190-195 degrees. Place the pork neck into it. Bake the meat for one hour. Then open the bag and make a puncture with a thin knife or long wooden skewer. If the juice flowing from the pork is light, the meat is ready. If it is pink, keep the neck in the oven for another 15-20 minutes. During this time it will reach the desired condition. The main thing at this point is not to dry out the neck. During the baking process, a lot of juice is formed. When you remove the meat from the bag, do not pour out this juice, but use it in preparing sauces or soups. Some people cut the bag at the end of cooking so that the meat browns. I don't do this for fear that it will dry out. And the crust forms anyway.


When you remove the meat from the oven, do not open the bag, but let the boiled pork cool thoroughly. Once the meat has cooled, place it in the refrigerator. The next day the meat will be soft, elastic and cut perfectly into thin slices. Slice the pork neck and serve.

Believe me, baked pork neck in the oven is very tasty and can easily replace any most expensive sausage.