Pork is one of the most popular varieties of meat, due to its fat content and softness. If you are a fan of her and are looking for new cooking recipes, we recommend preparing a roasted pork neck that will not leave anyone indifferent and will perfectly fit as a main dish to any garnish.
Pork neck baked in the sleeve
Ingredients:
- neck pork - 700 g;
- garlic - 3 cloves;
- mustard - 2 teaspoons;
- coarse salt - 1 teaspoon;
- a mixture of spices for pork - to taste.
Preparation
Rinse your neck, cut garlic with thin plates and stuff them with meat. Dissolve the salt in 1 tbsp. spoon of boiled water, draw the liquid into the syringe and with it, enter the brine into different parts of the meat, this will allow it to evenly salivate.
Then rub the neck with spices for meat or simply black pepper, and mustard. Wrap the piece in a sleeve, fasten it around the edges, and put it in the fridge for a minimum of marinating for the night. After that, place the meat on a baking tray and send it to the oven, heated to 220 degrees for 20 minutes. Then reduce heat to 180 degrees and bake the pig's 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 to form a toasted crust.
Take the meat out of the oven, let it stand for 10-15 minutes, and then serve it to the table.
Pork neck baked in foil
The recipe for making a pork neck in foil is quite simple and requires a minimum of costs, but the result will still be satisfied.
Ingredients:
- Pork neck - 800 g;
- garlic - 5 denticles;
- black pepper and salt - 1 teaspoon.
Preparation
Meat wash, garlic through the press and evenly distribute it on the surface of the neck along with salt and black pepper. Cover the pork with a food film and let it marinate at room temperature for at least 3 hours.
After this, put the meat in foil and wrap it very well, so that there are no holes through which juice can flow. Send the pork to the oven, heated to 210 degrees for 1 hour.
After the time has elapsed, remove the neck, cut the foil from the top, open it, and send the meat back to the oven for 30 minutes to make it brown. Before you reach the neck, pierce it with a knife to check readiness. If the treasure is allocated, then leave the meat for a while in the oven, but make sure that it does not become dry.
Serve the ready-made pork neck with fresh vegetables or boiled potatoes.
Pork neck with potatoes
The recipe for baked pork neck with potatoes is good because you get the main course and garnish right away.
Ingredients:
- Pork neck - 700 g;
- potatoes young - 1 kg;
- butter - 150-200 g;
- dill-bun;
- garlic - 4-5 denticles;
- Salt and black ground pepper - to taste.
Preparation
First, prepare spicy butter. To do this, finely chop dill, garlic through the press, and mix them with softened butter. Rinse your neck, make in it longitudinal incisions, depth of 3-4 cm at a distance of 1-1.5 cm from each other
Then remove the peel from the potatoes and cut each tuber in half. Place the meat in the baking sleeve, circle the potatoes, fix the edges and put them all on a baking tray. Put it in the oven and bake at 160 degrees for 1 hour. When the dish is ready, allow it to cool for 10-15 minutes, and then put into a deep bowl along with the resulting juice and serve to the table.
Do you like pork dishes? Then be sure to try the recipes of pork with prunes and chops from pork in batter .