The neck is the tender and most delicious piece of pork. A thin layer of fat between the fibers gives juiciness to meat.
This part of the carcass is baked and grilled, steaks or delicious kebabs are cooked.
Pork neck in the oven in foil - the basic principles of preparation
The pork neck in the oven in the foil is juicy and incredibly tasty. This dish can surprise guests. Preparing the ingredients takes a little time. Then the pork is cooked for a couple of hours in the oven.
For the preparation of pork neck in the oven in the foil use spices and spices. The dish will turn out juicy, if you do not cut all the fat from the meat. But you can focus on your own preferences. Pork is baked in thick-walled heat-resistant dishes made of metal or ceramic. Marinade for meat is prepared in a container that does not oxidize.
Pork readiness is easy to determine. The meat is pierced with the long edge of a knife and, if the sucrose does not leak, the dish is ready.
Pork can be cooked with mushrooms, vegetables or cheese. It will turn out a full-fledged main course, which will not be ashamed to serve even on the festive table.
Recipe 1. Pork neck in the oven in foil
Ingredients
vegetable oil;
kg of pork collar;
sea salt;
two bay leaves;
four cloves of garlic;
rosemary and black pepper;
60 liters of sour cream or mayonnaise.
Cooking method
1. Peeled garlic crush through a press, combine the pulp with a broken bay leaf, spices and salt.
2. We wash the meat and wipe it with paper towels. Grease a piece of pork with a spicy mixture and sour cream or mayonnaise. Pickle for several hours or leave overnight in a cool place.
3. Then wrap the pork neck in foil and bake for half an hour at 200 degrees. Then we twist the temperature to 180 ° C and cook for another hour.
4. We make an incision in the foil, unfold it and put it in the oven for another quarter of an hour. Serve the meat, sliced, with vegetable salad or boiled potatoes.
Recipe 2. Pork neck in the oven in a foil with mushrooms and vegetables
Ingredients
pork neck - 1.5 kg;
spices;
champignons - 200 g;
dried thyme - a pair of twigs;
large carrot;
garlic - three cloves;
potatoes - ten tubers.
Cooking method
1. Rinse and soak the pork neck with napkins. Now marinate the pork. To do this, salt it, sprinkle with different spices, add thyme.
2. Peel the garlic cloves and cut into slices. Make punctures in the meat and stuff it abundantly with pieces of garlic. Spread vegetable oil on all sides. Leave in a cool place for several hours, and even better at night.
3. Remove the meat, put it in a form covered with foil.
4. Peel, wash, and cut the potatoes lengthwise into 6-8 parts. Cut the peeled carrots into large rings, rinse the mushrooms and divide into 4 parts. Salt the vegetables, pepper, lightly pour with vegetable oil, and transfer to the meat form.
5. Put the pork in the oven for an hour and a half. In the end, open and leave for another 15 minutes to bake. Readiness is determined by piercing the meat with a sharp knife, if the donut does not stand out, the dish is ready.
Recipe 3. Pork neck in the oven in foil with mustard
Ingredients
four cloves of garlic;
mustard - 30 g;
drain. butter or ghee - 30 g;
spice;
pork neck with layers of fat - 800 g;
two bay leaves.
Cooking method
1. Rinse a piece of pork neck under running water and drain. We make an accordion like meat piece, making deep transverse cuts. This will allow the meat to marinate well. Grate the pork with a mixture of salt and spices and leave overnight. Insert garlic into the cuts. Tightly wrap the collars with cling film and leave in a cool place.
2. The next day, remove the film from a piece of pork, and prepare the product for baking. Lubricate the foil with grease and cover it with a deep shape. Put marinated pork in it.
3. We coat the product with mustard, wrap it in foil and bake at an average temperature for at least an hour.
4. About 20 minutes before the end of cooking, unfold the foil and pour the dish on the baking juice. Serve the neck on the table hot.
Recipe 4. Pork neck in the oven in a foil with tomatoes
Ingredients
kg of pork neck;
five cloves of garlic;
150 g of cheese;
lemon;
80 ml of soy sauce;
100 ml of vegetable oil;
200 g of tomatoes;
30 g of mustard.
Cooking method
1. Wash a piece of pork neck, dry it and put it on a cutting board. Cut the pork into equal parts without cutting to the end.
2. Rub the meat with salt, spices and pepper. Peel the garlic and grind the teeth with thin plates. We make small cuts and insert plates of garlic into them.
3. Cooking the marinade. Mix freshly squeezed lemon juice with soy sauce, vegetable oil and mustard. Mix well.
4. Pork is placed in a deep bowl and pour meat with marinade. Cover and send overnight in the refrigerator.
5. We cover the baking container with foil, folding it in half. We shift the meat into shape. Wash my tomatoes, towel and cut into rings. Cheese was divided into thin slices. We put tomato rings and cheese slices into the cuts.
6. Cover with a second sheet of foil and send to the preheated oven. We bake for an hour at 200 C. Then remove the foil and cook another quarter of an hour so that a delicious crust forms on top.
Recipe 5. Pork neck in the oven in a foil with vegetables
Ingredients
eggplant;
spice;
400 g pork neck;
bulb;
50 g of parsley and cilantro;
100 ml of vegetable oil;
three cloves of garlic;
30 ml of lemon juice;
three fleshy tomatoes;
bell pepper.
Cooking method
1. We grind the eggplants in advance, place them in a deep bowl and sprinkle with salt to leave the bitterness.
2. The remaining vegetables are cleaned and chopped with medium cubes or in any other way. Crush the garlic with the back of the knife and finely chopped.
3. Pork neck cut into steaks. We wash them and dry them with paper napkins. Sprinkle pork with lemon juice and salt. Leave the meat to marinate for 10 minutes.
4. Fry all minced vegetables in a pan, except for tomatoes. We spread the products in a pan in the following order: first onion, then Bulgarian pepper and eggplant, previously washed from salt.
5. Mix in a deep container vegetable frying, fresh tomatoes, crushed garlic and finely chopped greens. Salt the mass, add seasonings to taste and mix.
6. Put the pan on a strong fire and fry steaks in it on both sides. Three minutes each will suffice.
7. Cover the baking sheet with foil, coat it with oil. We spread the fried steaks and vegetables on the deco.
8. Wrap the products with foil and tuck the edges.
9. Bake the pork neck in the oven for about 15 minutes at 180 C. If you did not fry the vegetables, leave the dish in the oven for another ten minutes.
Recipe 6. Pork neck in the oven in a foil with prunes and wild garlic
Ingredients
80 ml of olive oil;
kg of pork neck;
5 g of dry mustard;
12 pcs prunes
half hot chili pepper;
wild garlic - 5 pcs.;
freshly ground pepper;
clove of garlic;
sea salt.
Cooking method
1. We wash the prunes, pour boiling water and leave for a quarter of an hour.
2. Put dry spices in a small bowl. Ramson and chilli are finely chopped. We shift the resulting mixture of wild garlic and pepper into a mortar. Here we send a mixture of spices, garlic squeezed through a press and pour in olive oil. Grind everything together with a pestle.
3. We wash the neck, dry with a paper towel and cut into an accordion.
4. Drain the infusion from prunes, dry it. Rub the meat with our spicy mixture. In each section we put a couple of pieces of prunes.
5. Wrap the pork in foil and send it to the refrigerator for 12 hours.
6. Preheat the oven to 200 C. The meat, without unwrapping the foil, put in the form and put in the oven. Cook for an hour. Then we tear the foil from above, open the meat and bake another 15 minutes so that a golden crust forms on top.
Recipe 7. Pork neck in the oven in foil with onions
Ingredients
one and a half kg of pork neck;
mayonnaise;
six bow heads;
mustard;
pepper and sea salt.
Cooking method
1. Rinse the pork neck under the tap to flush the blood. Then we rub a piece of meat with a mixture of salt and pepper, you can use other spices to taste.
2. For onion marinade, chop the peeled onion rings or half rings. We put the onions in the dishes and add a little vinegar and water to it. Mix and leave to marinate for 15 minutes.
3. Rub the pork neck with onion marinade. Pre-squeeze the onion and spread on the surface of the meat. We pickle the pork neck for about an hour or two.
4. Grease pork with mayonnaise and mustard. Cover the form with foil, put a piece of pork neck on it and cover it with a second sheet of foil. Bake for about two hours until cooked.
Pork neck in the oven in the foil - tips and tricks
- Do not pickle food in aluminum cookware, as it oxidizes and foods can become metallic.
- The time for pickling and baking depends on the size of a piece of pork neck.
- It is better to bake the pork neck with a whole piece, so the meat will turn out juicy and soft.
- To make the meat soft, leave it in the marinade overnight.
