Gorgeous neck in foil. Pork neck whole piece recipes. Bake pork neck in foil with tomatoes and cheese

step by step recipe with photo

The neck is the most tender and juicy part of the pork, which is ideal for barbecue and for baking in the oven. Especially juicy and fragrant is the pork neck in the sleeve, stuffed with carrots and garlic.

Due to the fact that pork is baked in a sleeve, it cooks in its own juice and does not dry out. The meat is juicy and incredibly tasty both hot and cold, especially suitable for making sandwiches. Be sure to try out the pork neck recipe in your sleeve - it's very tasty!

Ingredients

pork neck - 1 kg
salt - 1 tbsp. l. without a slide
garlic - 4 teeth
carrots - 1 pc.
a mixture of ground peppers - 0.5 tsp.
French mustard - 2 tsp

How to bake a pork neck in a sleeve

1. Rub the pork neck on all sides with a mixture of ground peppers and salt - you will need 1 tablespoon without a top, you can use iodized or ordinary rock salt (finely ground "extra" salt is not suitable!). We leave the meat to marinate in the refrigerator all night, covering it with cling film.

2. Peel the garlic and carrots, cut into small pieces, which will need to stuff the marinated meat.

3. We make deep cuts over the entire surface of the pork neck with a thin sharp knife. We put carrots and garlic in the resulting recesses, you can put several pieces at once.

4. Lubricate the meat on all sides with fragrant French mustard.

5. We place the neck in the sleeve and tightly tie it on both sides. The perforation on the sleeve must be in the upper part to ensure the release of air from the bag during baking. If there is no perforated tape on the sleeve, make sure to make several holes at the top with a toothpick.

6. We send the pork neck in the sleeve to the oven, heated to 180 degrees, for 1 hour 30 minutes. Turn the meat over or open the door while roasting. oven no need! After 1.5 hours, carefully cut the sleeve and send the pork neck back into the oven to bake for another 10 minutes until a beautiful golden brown.

Pork neck is well suited to the ceremonial table as a main dish. It can be baked in advance, served cold. The meat is prepared for every day, the main thing is that it turns out to be invariably appetizing, tender and fragrant.

You will need

a baking sheet or a deep cast-iron frying pan;
vegetable oil;
pork neck - 1-1.5 kg;
garlic - 3 cloves;
cardamom - 5 gr.;
black pepper - 5 gr.;
salt - 5 gr.;
carrots - 1 pc.;
greens - 1 bunch;
paprika - 5 gr.;
dry red wine - 250 ml;
foil - 1 roll;
matches - 1 pc.;
grater;
towel;
cutting board;
bowl;
pot.

Instruction

1. Select a piece of meat to cook. Rinse thoroughly under a tap. Pat dry with a towel and place on a cutting board. At this time, pour water into the pan and put on a leisurely fire. As soon as the liquid boils, add spices (cardamom, salt and black pepper) to it. Mix thoroughly and remove from the stove. Let it cool down to room temperature.

2. Take red wine, if you wish, you can replace it with white or semi-sweet. Pour alcohol into a pot with spices and water and place. Now put the meat there and put it in a cool, dry place for a day.

3. Peel the carrots from the peel and the garlic from the husk. Grate the slices, and cut the root crop into small slices. Preferably in the shape of a parallelepiped. Take out the meat, wipe it and make cuts. Carefully push the carrot into the entire incision and rub the piece on top with grated garlic and paprika. Leave for five to 10 minutes.

4. Pour a little oil on a baking sheet or pan. The neck does not belong to dry meat, it has streaks of fat and, consequently, even with a minimum of oil, it will still turn out juicy. Put the meat on the bottom of the dish, cover with foil and place in an oven preheated to 200 degrees for 45 minutes. Remove a piece, pour in the remaining liquid from the marinade and remove the foil. Reduce the temperature to 160 degrees and leave for 30-40 minutes.

5. Lay the finished neck on a dish and decorate as desired. It can be served both cold and burning form. For garnish, use vegetable stew, fresh vegetables, greens, mashed potatoes.

A well-cooked neck in foil will not leave anyone indifferent, because it is a delicious meat that can be served with a side dish, and eaten with plain bread, and even as an independent dish. If you are cooking for guests, then you can impress them with the two recipes below for a baked neck in foil.

You will need

1st method:
pork neck (preferably a huge piece);
2 heads onion;
one head of garlic;
a bunch of dill;
one lemon;
1 teaspoon ground pepper;
vegetable oil;
lots of foil.
2nd method:
two pieces of pork neck, 250-300 g each;
2-4 thin slices of ham;
two to four slices of cheese (plates);
4-6 tablespoons of sour cream or mayonnaise;
garlic (3-4 cloves);
salt and pepper to taste.

Instruction

1. Before baking in the oven, the neck must be marinated. Wash the meat, and then dry it with paper napkins or towels. Later, after the neck has become dry, rub it with salt, pour over lemon juice and marinate, putting the meat in a container (enough for your piece) for about one hour.

2. While the meat is marinating, prepare the stuffing for stuffing it. Finely chop the onion, garlic and dill, add pepper and salt and mix thoroughly. Make large vertical holes in the meat with a knife. After that, deepen them with your finger and stuff them with the mixture (stuffing) that you made when the meat was marinated.

3. Choose the right roasting dish for your piece of meat. Put the foil in it, pour it with oil, and then put the neck in the foil, which is also a little poured with vegetable oil. If desired, add some spice (say a sprig of rosemary), and then wrap the meat in the 2nd layer of foil.

4. Preheat the oven to 180 degrees in advance. Put the form with meat in it and bake it for about 3 hours. After this time, remove the top layer of foil and cook the neck for another 30 minutes so that it becomes ruddy. When the meat is completely ready, cut it into pieces and serve.

5. 2nd recipe for baking a neck using sour cream, cheese and ham. Wash the meat, and then dry it. Peel the garlic, mince it with the support of a garlic press and mix with sour cream, salt and pepper.

6. In both pieces of meat, make large cuts with a knife (in the form of pockets). Lubricate the prepared mixture of sour cream, garlic and pepper and salt on all sides of the meat and leave to marinate in the refrigerator (6-12 hours).

7. Later, after the marinating time has come to an end, remove the neck from the refrigerator and put slices of cheese and ham into the cuts. Next, wrap the pieces of the neck in foil and make a few holes in it on top. Put the meat in an oven preheated to 200 degrees and bake for about an hour. When the meat is done, take it out of the oven and let it cool in foil. Then you can serve the neck with a side dish or vegetables.

Related videos

Useful advice
Cooking a large piece of neck is long enough, therefore, either calculate the cooking time by the time it is served on the table, or cut the meat and bake in separate small pieces.

Pork neck is easily wonderful when cooked in a huge piece on the grill, but it can be absolutely well roasted at home in the oven. Moreover, both the sleeve and the foil are suitable for similar meat, and it is also possible to do without them at all. Because what to cook a pork neck?

To implement this recipe in the culinary sleeve, you will need the following ingredients - 0.7-1 kg of pork neck, 5-6 cloves of garlic, 4-5 tbsp. spicy mustard (allowed with grains), salt of a huge grinding, a mixture of seasonings for pork. Of course, it’s cooler than anyone to buy pork meat chilled, not frozen. Such a product will be more soft and tender, and it will be able to save you from disregarding sellers who freeze or freeze the neck several times. After that, rub it well with salt, mustard and spices (be sure not to forget black and scarlet pepper, but the rest - to taste). In the thesis, the meat is already ready for baking, but it can be made even more appetizing if left in this form to marinate overnight. After that, put the meat in the sleeve, try to release as much air as possible from it and wrap it at both ends. Cook the meat in several stages. First, at a temperature of 220 degrees for 20-25 minutes, after that another 30 minutes more closely at 180 degrees. Moreover, in order for the pork neck to buy a beautiful blush, 10 minutes before the end of cooking, cut the sleeve from above to form a delicious fried crust. But do not rush to get the meat immediately after turning off the oven, it’s cooler to leave it in the oven for another 15-20 minutes. To bake in foil, take the same number of pork meat, 4-5 cloves of garlic, salt and black pepper. Pass the garlic through a crusher, mix it with pepper and salt, then rub the neck piece with the resulting mixture. In this recipe, the meat will be absolutely marinated every 3-4 hours in the refrigerator, because the garlic is sharp enough and will perfectly penetrate into the piece. But do not forget to cover with cling film or place in a container. Wrap the pork tightly in foil so that there are no holes left through which expensive juice can leak. Later, place in the oven for an hour at a temperature of 210 degrees. After this time, cut the foil, open its edges, reduce the oven power to 160 degrees and bake the pork meat for another 30 minutes. Do not be zealous to keep it longer, because otherwise the pork will become dry and not juicy. If you want to cook the neck right away with a side dish, take the following primitive products - 0.6-0.7 kg of meat, 1 kg of potatoes (young vegetables are more excellent than each) , 100-150 g butter, a bunch of dill, 3-4 garlic cloves, salt and pepper. First, finely chop the greens, and pass the garlic through a press. Mix both ingredients with butter. Rinse the neck thoroughly and make small pockets in it with a knife, into which you place the spicy oil. Salt and pepper the pork on top. Peel potatoes and cut in half. Place a piece of neck on a baking sheet surrounded by vegetables. First, bake in the oven for an hour at a temperature of 150-160 degrees, after which let the pork cool in the oven for about 30 minutes.

Related videos

Note!
Meat should be cooked at the rate of 45 minutes per 1 kg.

Useful advice
You can make sauce from the remaining marinade. To do this, collect the liquid from the bottom of the dish in which the meat was prepared. Pour it into a frying pan and warm it over a slow fire, add butter, a little flour. Salt. After that, remove from heat and pour into a gravy bowl.

It is recommended to use it for both adults and children, as it helps to strengthen the immune system and fully develop the young body. Especially popular today are recipes for dishes with pork neck. These dishes will be appropriate for a simple family dinner and when decorating a festive table. Treats with a neck are stewed, baked in the oven, in the microwave and in a slow cooker. To the main ingredient are added tomatoes, cheese, aromatic herbs and spices, herbs, tomato paste, mushrooms, bell pepper 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:

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

A piece of pork neck weighing 1 kilogram is baked at a temperature of 180 degrees. In a slow cooker, bake the whole pork neck at a temperature of 180 degrees on the “baking” mode. In an air grill, bake the pork neck at a temperature of 180 degrees. The pork neck, cut into pieces, is baked for - depending on the thickness of the pieces.

How to bake a pork neck

How to pickle pork neck?
Pork neck in a liquid marinade should be marinated in a saucepan covered with a lid. Marinate the pork neck in the sauce marinade in a plastic bag or immediately in the sleeve. In both cases, it is appropriate to put a press on the pork.

How to stuff a pork neck before baking?
Pork neck can be stuffed with carrots, garlic, prunes, raisins, lard, wild garlic.

Spices and herbs for pork neck
Rosemary, cumin, basil, oregano, curry, turmeric, marjoram, thyme, sage, tarragon, nutmeg, cilantro.

How much salt per kilogram of pork neck?
For non-salty marinades - 2 teaspoons. For salty marinades (with soy and other sauces) - 1 teaspoon.

What to serve with baked pork neck?
Pork neck served with fresh and pickled vegetables, pickles, herbs.

How to bake a pork neck in foil
Wrap pork neck in foil, put on a baking sheet and send to the middle rack of the oven.
If the dish is baked in a slow cooker, put the pork neck along with the marinade in the capacity of the multicooker.
In air grill bake the pork neck for 1 hour at a temperature of 180 degrees. 10 minutes before the end of baking, unfold the foil to form a golden crust on the pork neck.

How to bake a pork neck in a roasting sleeve
Put the pork neck into the sleeve, tie it on both sides, put it on a baking sheet and send it to the middle level ovens.
Pork neck in air grill in the sleeve bake on the lower level.
For roasting a pork neck in a sleeve using multicookers put the meat with the marinade in the multicooker container.

Marinades for pork neck

For 1 kilo of pork

1. Honey-orange marinade for pork neck. Mix 2 tablespoons of honey with 3 crushed oranges, oregano, salt, pepper and vegetable oil (3 tablespoons). Coat the pork neck with this mixture and marinate it for 3-5 hours.

2. Honey and soy marinade for pork neck. Mix 50 grams of mustard with 200 milliliters of soy sauce, 2 tablespoons of honey, ground black pepper and salt. Coat the pork neck, put in a container and cover with chopped onion half rings. Marinate 3 hours, bake 1 hour.

3. Spicy pork neck marinade. Grate the pork neck with salt (1 tablespoon), stuff with garlic (5-6 teeth), grate with black ground pepper, seasoning "for pork". Marinate the pork neck in the marinade for 5-8 hours, then bake for 1 hour.

4. Onion marinade for pork neck: onion (3 heads) peeled and cut into rings, slightly mashed and sprinkled with salt, garlic (5 cloves) peeled and stuffed with pork neck, rub with spices and herbs, cover with onions and marinate in a cold place 5 -8 ocloc'k. Bake pork neck in onion marinade for 1 hour.

5. Onion Lemon Pork Neck Marinade: 3 chopped tomatoes, juice from half a lemon, 3 onions, salt, pepper and herbs. Marinate the pork neck in a cold place for 5-8 hours.

6. Wine marinade for pork neck: 1 glass of wine, 3 onions, salt and pepper to taste. Marinate the pork neck in a cold place for 4-6 hours, bake for 1 hour.

7. Mineral marinade for pork neck: rub the pork neck with salt, stuff with garlic, spices and herbs. Pour half a liter of mineral water into a bowl, squeeze 1 lemon there and put the pork neck. Marinate in a cold place for 5-7 hours. Bake 1 hour.

8. Beer marinade for pork neck. Rub the pork neck with salt, spices, stuff with garlic. Pour beer (preferably fresh) and marinate in a cold place for 2-4 hours.

9. Soy marinade for pork. Stuff the pork neck with garlic, rub with spices and pour over soy sauce with water in a ratio of 2:1. Marinate in a cold place for 2 hours.

10. Mustard and sour cream marinade for pork neck. Mix 3 tablespoons of sour cream with 2 tablespoons of mustard and 3 garlic cloves. Stuff the neck with garlic (5 cloves) and prunes (20 pieces), grate with mustard-sour cream mixture and marinate for 4 hours.

11. Kefir-onion marinade for pork neck. Mix half a liter of kefir with chopped onions (5 heads), grind 5 pieces of kiwi in mashed potatoes and rub the pork neck with all this. Marinate at room temperature for 3 hours.

This dish, which has long been loved by our family, is ideal for a change in the festive table, as well as for gatherings on the day off with or without a glass of beer! This juicy and very tasty meat is eaten with pleasure even by children! Try it and you!

1. Prepare the necessary products:
Wash the pork neck and pat dry with a paper towel. Peel the garlic and carrots. Cut carrots into small sticks with sharp tips.

2. In a separate bowl, grind the garlic using a garlic press. Add salt and any seasoning to the meat. Mix well until smooth:

3. Make deep cuts in the meat and stuff it with carrots using a knife (we insert a knife into the cut, and carefully insert the carrots from above. We push it completely into the recess in the meat, and carefully remove the knife):

We stuff carrots not close one to one, somewhere at a distance of 7-10 cm over the entire surface of the neck (on both sides).

4. Rub the meat thoroughly with a mixture of garlic and spices (on all sides):

5. Wrap the meat with cling film and send it to the refrigerator overnight:

6. The next day, when it is necessary (morning or afternoon), turn on the oven at 180-200 degrees.
We cover a baking sheet or a not very deep form with foil (in two balls crosswise) and spread the meat in the middle:

Well wrap the neck with foil:

At this stage, next to the meat, if the size of the form allows, you can place young potatoes, washed and seasoned with sunflower oil and spices, to get a side dish for meat.
We send the neck to the oven for at least 1 hour.

7. After an hour, we take the meat out of the oven, carefully (so as not to burn ourselves with steam) open the foil and check the meat for readiness by piercing it with a knife. If a clear liquid (and not pink) is released from the meat, at the puncture site, then without wrapping it with foil we send it back to the oven for another 15 minutes:

8. Turn off the oven, but do not pull out the meat. Let it stand there for another 20-30 minutes.
After that, we carefully shift the neck onto a dish, cut it with a sharp knife into portioned pieces and serve it to the table with vegetables, herbs and a side dish:

Since the neck itself is fatty, the meat cooked in this way is juicy, aromatic (thanks to spices and garlic) and very tasty!

Carrots give the meat an appetizing look and an additional (not very pronounced) taste and aroma!

Eat for health!

Time for preparing: PT02H00M 2 hours

Approximate cost per serving: 255 rub.