Pork neck is tasty and quick. Whole piece of pork neck in the oven: the best cooking recipesP

Pork neck is considered the best of all types of meat; it can be used to prepare aromatic and juicy dishes. There are not enough words to describe the delicate texture of the baked neck; such a tasty dish will undoubtedly decorate any special event. The main advantage of meat neck is the speed of preparation and incomparable taste.

Let's look at a few original recipes. The fastest and easiest option is to pepper, salt, generously grease with seasonings and mustard, insert slices of lemon and garlic. In this form, let it brew for about an hour and bake in the oven for 45 minutes.

Pork neck is also prepared with fruits, vegetables and grains. Buy a kilogram of fresh collar, make cuts in it with a knife and insert pieces of prunes into them. Then coat the piece with sour cream mixed with basil, dill, cilantro and black pepper. Wrap in foil and bake for about an hour. For piquancy and sourness, you can pour lemon juice. This delicacy cannot be compared with any other restaurant dish, your guests will be delighted.

Delicious pork neck in a sleeve, stuffed with vegetables

Products for cooking:

Champignons (200 g);

A kilogram of meat;

Onions, carrots;

Mustard - teaspoon;

Spices to taste.

Wash the pork, make it into a kind of book and put chopped vegetables there. Grease the entire piece with mustard and spices. The prepared meat neck is tightly wrapped in foil and tied with thread. The meat is baked in such a convenient sleeve. The end result is something similar to boiled pork. The dish is served with fresh salads and greens.

Fried pork neck: recipe

We cook in a frying pan using the following products:

1.5 kg neck;

White dry wine(100 g);

Soy sauce (glass);

Some Provençal herbs and spices.

Marinate the piece in the listed ingredients and leave in the refrigerator for an hour. Cut into portions and fry. Then pour in a little water and simmer under the lid. will help you out at the most crucial moment. Meat can be cooked on the grill or in a slow cooker.

Baked pork with honey

Pork neck (500 g);

Honey (50 g);

Two cloves of garlic;

Lemon juice (20 g);

Soy sauce (20 g);

Vegetable oil (20 g);

Curry, black and red pepper.

We wash the meat from dirt, dry it with a napkin, cut off the film and small bones. Cut into portions, beat, sprinkle each piece with salt and pepper.

Pour oil, lemon juice, soy sauce into the container, add squeezed garlic, curry and a little water, two spoons will be enough. Place the meat in the prepared marinade and leave for a day (only in the cold). This time is enough for the meat to absorb the flavor of the seasonings and become tender.

Fry the pieces on both sides and add honey, simmer for 7 minutes, stirring constantly. Place on plates and sprinkle with chopped herbs. Luxurious dish honey sauce goes harmoniously with boiled cereals, noodles, spaghetti, pickles and fresh vegetables. Enjoy the juiciness of the meat delicacy!

Some people bake a similar dish in the oven along with potatoes or mushrooms, making a wonderful festive platter. Serve with tomato sauce or mustard.

Delicious, tender and juicy meat from the collar zone of a pork carcass is a real holiday for the family if you properly marinate and prepare such a treat. Therefore, “Your Cook” wants to tell culinary experts how to fry a pork neck in a frying pan, so that your household will be completely delighted with your efforts in the kitchen. We will share three of our favorite recipes for this hearty dish and we will teach you how to successfully and easily fry such meat.

How to deliciously fry pork neck in a frying pan with mayonnaise

Mayonnaise is a wonderful ready-made marinade for meat, because it has a fairly acidic environment, and therefore perfectly softens the fibers and makes the pork neck even more tender. In addition, for such a recipe you will need a minimum of ingredients and effort, which is very convenient. And after frying, the meat itself will taste like aromatic kebab!

Ingredients

• Pork neck – 700 g;
• Fragrant black pepper - to taste;
• Medium fat mayonnaise – 1 jar;
• Salt - to taste;
• Dried herbs for flavor.

How to make pork neck with mayonnaise on the stove

1. First, rinse the pork meat under cold running water. After that, dry it (you can use paper towels).
2. Cut the pork into medium pieces - a little smaller than for a shish kebab, so that the meat cooks faster.
3. Pour mayonnaise into a deep bowl, add spices to it - black pepper, aromatic herbs, salt at your discretion.
4. We add slices of meat to the marinade, stirring them thoroughly so that the mayonnaise gets on all the slices.
5. Cover the bowl with the meat with cling film and leave for 15 minutes. After this, thoroughly mix our tender pork neck again and wait another 10-15 minutes.
6. Pour just a little into a suitable frying pan vegetable oil(just to lubricate the bottom).
7. Heat over medium heat, then add our mayonnaise-marinated neck to the frying pan.
8. Fry the pork on all sides, stirring the dish with a spatula. Cook the meat for about 10 minutes, then reduce the heat and cover the pan with a lid.
9. Cook the fried pork neck for another 15-20 minutes, then turn off the heat and serve the meat hot to the table.

If you wish, you can replace mayonnaise in this recipe with low-fat sour cream - for example, many people like to simply rub small pieces of pork neck with salt and pepper, fry over a fire, and then pour sour cream over the dish and simmer until done. This treat turns out to be no less fragrant and tender.

How to fry pork neck in a frying pan, recipe with onions

Ingredients

• - 1 kg + -
• — 3-4 large heads + -
• - 3 pinches + -
• Spices for pork- taste + -
• - taste + -

How to fry pork meat with onions in a frying pan with your own hands

1. We wash the pork meat under running water and then dry it on a paper towel.
2. We chop the neck into small longitudinal pieces, similar to beef stroganoff, but larger.
3. Peel the onion heads and cut into large thick rings.
4. In a deep bowl, mix pork meat with chopped onion. There should be a lot of onion so that the pork fibers are properly marinated.
5. Pour your favorite spices into a bowl, pepper and salt to your taste.
6. Then, thoroughly knead the pieces of pork with your hands so that they better absorb the onion aroma: just take the meat with the onion in your palms and lightly squeeze it.
7. Cover the dishes and leave at room temperature for 20-25 minutes.
8. Heat a deep frying pan with a thick bottom and start frying the pork neck: add the meat, discarding the onion, fry the pieces over medium heat for about 5-7 minutes, stirring them.
9. Then we hide the meat under the lid and simmer it a little so that it comes out tender and soft. At this stage, you can add some of the juice from the bowl left over from the marinade into the pan.
10. Remove the lid again and fry the dish over low heat until fully cooked.

This dish is ideal for mashed potatoes, buckwheat and rice, and will also become a worthy setting for pasta, homemade noodles and so on.

How to fry a pork neck in a frying pan in a marinade of beer and spices

Beer is an excellent marinade for tender pork meat, and you should not be afraid of its alcohol, because during the cooking process it completely evaporates. But for the recipe it is better to choose live and natural beer so that the pork neck turns out appetizing and tasty.

Ingredients

• Pork neck – 1 kg;
• Freshly brewed beer – 500 ml;
• Hot red pepper - to taste;
• Dried rosemary – 2 pinches;
• Salt - to taste;
• Light bee honey – 3 tbsp.

How to fry pork at home with beer and honey

1. We wash the pork neck under the tap and chop it into medium bars or squares (about half the size of a shish kebab). You can also fry the meat in a whole slice if you wish.
2. Pour beer over the meat, drop the pieces into a suitable bowl, add salt and pepper, and add a little rosemary.
3. Cover the bowl and leave at room temperature for 1 hour. You can also do this overnight if you put the bowl in the refrigerator for 6-7 hours.
4. We first fry the pieces of pork neck marinated in beer in a deep frying pan with a fairly thick bottom. We do this over low heat, stirring the meat with a spatula.
5. When a crust forms on top of the pork slices and the alcohol from the beer has evaporated, season the meat with bee honey, cover the frying pan with a lid and simmer the dish until cooked over low heat.

This pork meat turns out to be unusual, but very pleasant in taste; it has a beautiful soft crust, reminiscent of caramel. You can also use this recipe to cook a whole piece of pork, for example a steak. You just have to marinate it longer.

And if you don’t know how to fry a pork neck in a frying pan for... festive table, then pay attention to the fact that large pieces of meat, smeared with honey and sprinkled with your favorite spices, look incredibly attractive and elegant. To add beauty to the top, this treat can also be seasoned with sesame seeds!

Pork neck is one of the best parts of the carcass, so you can cook a lot of delicious dishes from it! Find out the most best recipes.

Peculiarities

Pork neck is the part located between the head and body of the carcass, that is, along the sides behind the cheeks. The meat in this area is very tender and not the fattest. Fat, of course, is present, but there is not much of it, and it is evenly distributed throughout the pulp, and this is precisely the main advantage. Pork neck is often used for shish kebab, and it is also baked, fried in a pan or grilled. There are tons of delicious food options!

How to choose?

To cook a tasty pork neck, you must first choose it correctly. When purchasing, pay attention to the following points:

• Flesh color. It should be light pink with white streaks. If the meat has an unnatural pink bright color, it is probably of poor quality and contains dyes. If the shade is pale or yellowish, then the pork is probably stale.
• Fat should be present, but there should not be a lot of it in the neck. In this case, we can talk about the so-called “marbling”, this term means that the fat is evenly mixed with the pulp, which is why the meat resembles marble. In addition, it should be milky or white, but not gray or yellow.
• The smell should be quite pleasant, characteristic of meat. If you feel sourness or putrefaction, then refuse to purchase.
• It is also important where exactly you purchase the pork neck. This should only be done from trusted suppliers or manufacturers. Avoid spontaneous markets and stalls; sales through them are probably carried out illegally and without the appropriate documents. It is better to go to a large hypermarket, specialty store or large official market.

What to cook from pork neck?

How to deliciously cook pork neck? Below are some interesting options.

Option #1

Pork baked with cheese and tomatoes will be incredibly appetizing. To prepare such a delicious dish you will need:

• approximately 1.5 kilograms of pork neck;
• two tomatoes;
• three cloves of garlic;
• a tablespoon of mustard;
• a tablespoon of lemon juice;
• five tablespoons of vegetable oil;
• a pinch of ground pepper (you can use a mixture of different peppers);
• three tablespoons of soy sauce;
• 100 grams of hard cheese;
• a teaspoon of ground ginger root (or a piece of fresh).

Preparation:

1. First you need to make the marinade. To do this, mix vegetable oil with soy sauce, mustard, lemon juice and ground ginger (fresh must first be grated). Chop the garlic and also add to the mixture.
2. Wash a piece of pork neck well, make several rather deep transverse cuts in it. Place the pulp in the marinade and refrigerate overnight or at least for a few hours.
3. Next, cut the tomatoes into rings and the cheese into slices. Place a piece of cheese and tomato into each cut made in the pork neck.
4. Wrap the meat in foil and bake in the oven for about an hour at 190-200 degrees.
5. Ready! The dish is best served with potatoes.

Option No. 2

Pork neck can be easily and quickly baked in foil. To do this, prepare:

• kilogram of pork neck;
• five to seven cloves of garlic (to taste, more or less);
• approximately 1.5 teaspoons of salt;
• half a teaspoon of ground red or black pepper.

Description of the cooking process:

1. First you need to wash and dry the meat well.
2. Peel the garlic and chop it in any way, for example, pass it through a garlic press, grate it or finely chop it with a knife.
3. Mix chopped garlic with salt and pepper. Rub a piece of pork neck thoroughly with this mixture, trying to press the ingredients into the pulp. Let the meat marinate a little in the refrigerator (one to two hours is enough).
4. Wrap the piece in foil so that it is completely covered. If it is large, then use several layers, since the fat should not leak under any circumstances during the cooking process, otherwise the meat will turn out dry.
5. The oven should be preheated to approximately 200-220 degrees. Bake the pork neck for approximately 60-70 minutes.

Option #3

If you want to cook pork neck in an unusual and tasty way, then choose the option with sweet and sour sauce and vegetables. The following ingredients will be required:

• 500 grams of pork neck;
• one head of onion;
• two sweet bell peppers;
• approximately 50 grams of pineapple (canned can be used);
• 100 grams of porcini mushrooms or champignons;
• half a glass of sugar;
• three to four tablespoons of starch;
• 50-70 ml soy sauce;
• 150 grams of ketchup or 70 grams of tomato paste;
• three tablespoons of rice vinegar;
• a quarter cup of vegetable oil.

Preparation:

1. First of all, you need to make the sauce. Place soy sauce, vinegar, ketchup in a bowl ( tomato paste must first be mixed with water until smooth) and sugar. Mix everything and beat vigorously with a fork.
2. Bell peppers need to be peeled from seeds and stalks and cut into strips. Peel the onion, cut into thin half rings or rings. Wash the mushrooms and cut into cubes, like the pineapple.
3. The pork neck should be washed and cut into medium-sized cubes. Heat the oil in a fairly deep frying pan. Coat the pork in starch and fry for about five minutes. Then add vegetables with pineapples and mushrooms to it and fry everything together until cooked.
4. Pour the sauce into the frying pan, cover it with a lid and let the dish simmer for about five more minutes so that all the ingredients are soaked.
5. Done, ready to serve!

Option No. 4

This recipe is very exotic, but the dish will turn out tasty and piquant. To prepare you need:

• kilogram of pork neck;
• two oranges;
• four cloves of garlic;
• a glass of orange juice;
• a quarter glass of water;
• 1.5 tablespoons of salt (it is best to use sea salt);
• sprig of rosemary;
• several sprigs of thyme;
• a teaspoon of dried oregano;
• ground pepper to taste.

Preparation:

1. Wash the pork. Next, prepare a kind of marinade. To do this, grate the zest of one orange, finely chop the rosemary and thyme. Peel and chop the garlic. Mix the zest with herbs, dried oregano, pepper, salt and garlic. Rub the pork neck with this mixture and let it marinate for about 10-12 hours.
2. Heat the oil in a frying pan and fry the whole piece of pork. So he will have golden brown crust, and all the juice will remain inside and will not be released during further preparation.
3. Cover a baking tray with foil, place the pork neck in it, cover it with sliced ​​oranges, and also pour it mixed with water. orange juice. Cover the top of the container tightly with foil.
4. Place the pork in an oven preheated to 180 degrees for about 50-60 minutes. At the end, the foil can be removed from the baking sheet to brown the meat.

Be sure to try cooking different delicious dishes from pork neck, because they are very appetizing, and will also please your household and surprise your guests.

Oct 17, 2016 Olga

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Prepare the marinade for pork: to do this, place bay leaves, peeled garlic cloves, black peppercorns and salt in a mortar. Grind them into a coarse powder (but not very fine; we don’t need very fine “dust”). Bay leaf does not lend itself very well to abrasion, because... it's flat, so I suggest using coarse sea salt and peppercorns as an abrasive. Don't be surprised: bay leaf acts as the main spice here. Only here we use it not in its usual form, but in the form of ground seasoning, which will be used to rub a piece of meat. Now this is no longer news, but for some reason we use bay leaves only in their entirety and for one purpose. In vain)). If you don’t have a mortar, you can do without it: the bay leaf can be broken with your hands or chopped with a knife. But try to make it as small as possible. “Sticks” from the bay leaf - thick veins - can be removed, but it’s okay if they remain: when baked, they will become brittle and brittle.

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Add olive oil into a mortar with ground spices and mix in all the herbs. The marinade is ready. Regarding the question of oil, absolutely any vegetable oil will do. Its main function is to create a protective film on the carcass, which will prevent the loss of juices during baking. Experimenting in the kitchen is good, but in this case you can’t change the marinade to, say, red wine. If you remove oil from the marinade, then the baking method described below cannot be used. I like to use extra virgin olive oil because... After a day of marinating, the oil will also impart its own notes! About herbs: any herbs are suitable here, there should be a lot of them, because... they form a very tasty aromatic crust when baked.

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Take the pork neck. Remember that pork neck is very fatty and small, weighing up to 2, maximum 2.5 kilograms. If you are offered a neck weighing 3-4 kilograms, do not believe it, this is a neck with a significant part of the back, which is significantly cheaper and of slightly different quality. There is no need to trim the fat, because... It is the fat that melts during baking and makes the meat even juicier. Rub the pork well with the resulting marinade. Ideally, the meat should marinate for a day (in a cool place or in the refrigerator), you can leave it overnight, but if you don’t have time for this, you can start baking after 30 minutes. If marinating for a long time, cover with cling film.

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Bake the meat in the oven at 100°C for 4 hours for a two kilogram piece +1 hour for each additional kilogram of weight. And again, don't be surprised! If you have a piece of 2.5 kg, then it should spend 4.5 hours in the oven at 100°C. In this case, nothing will happen for the first two hours: i.e. You won't smell it fried meat, the meat will look completely raw in the oven. But at this time the meat is already being cooked. Moreover, it is prepared in a special way, all the juices are “sealed” inside, because... long cold baking gives the same effect as instant frying over high heat. The meat remains pink inside: the temperature in a piece of meat will not exceed 80°C, i.e. no protein changes will occur. Only after 2-2.5 hours there will be a slight smell and, perhaps, a little juice will be released. This is also unusual, but during the entire cooking time no more than two or three tablespoons of juice will flow out of the meat, all the juices will remain inside, and you will feel it! After 4 hours, the meat also seems raw, but you can see that the fat has become transparent. Everything goes according to plan - let it take the allotted time! In the recipe for lamb, I somehow laid out the whole process “in dynamics” throughout the entire baking process.

Pork, as the main type of meat, is loved by the good half of the globe. But if you really understand pork, then it’s especially worth highlighting: ham, carbonate, shoulder and neck. The meat of these pieces differs in taste, color and cooking methods.

They cook from them different dishes and according to special recipes. The exception is pork neck. You can cook anything from pork neck. The dishes turn out juicy, aromatic and very appetizing. This is provided that you cook the pork neck as a whole piece. And different shades of taste of the neck are obtained using different kinds spices and marinades for pork meat.

What to cook from pork neck, how to cook pork neck and cooking secrets juicy meat, and also read further.

Pork neck- This is tender pork meat from the neck of a pig, with thin streaks of fat.The shape of a piece of pork neck resembles a loaf of boiled sausage, about 30 cm long.

Neck meat is a great combination tender meat without veins, but with fat. When choosing a pork neck, you need to pay special attention to the color of the fat. It should be light, preferably white or white-pink (but in no case yellow!). Choosing the right pork neck will provide a tender and juicy pork dish that is easy to prepare and melts in your mouth.

What to cook from pork neck?

We offer you several recipes for cooking pork neck in one piece.

Pork neck makes the most juicy kebab and roast. The main thing is to add taste and aroma to these dishes using marinades. How to prepare the right marinade so that the dish turns out fabulous and does not spoil the meat? Our useful tips in the preparation of marinades for pork and pork neck, among others.

Marinades for pork neck

The easiest way to marinate pork neck and add the aroma of spices and herbs to the meat. A mixture of these herbs is great for pork: basil, thyme, rosemary, thyme, oregano. For 1-1.5 kg of pork meat you should take 1-1.5 tbsp. mixture of dry fragrant herbs, 3-5 cloves of garlic, 1 tsp. salt and ground black pepper. Grind everything with a pestle and mortar. Coat the pork with the marinade and leave to marinate in the refrigerator for several hours.

There is another equally simple and well-known marinade for pork meat.

Onion marinade

Cut the onion into large half rings or cubes, grind with salt with your hands or in a mortar, so that the onion releases as much juice as possible.

You need to add pepper or spices to this marinade only according to your taste. But it is believed that they will only be superfluous. Rub the pork neck with onion marinade, wrap in cling film and leave to marinate in a cool place for about 12 hours.

The third type of pork neck marinating is vegetable

Marinating meat with fresh tomatoes, onions and lemon juice. To the onion marinade, add the juice of half a lemon, 2-3 tomatoes cut into slices, 1 tbsp. vegetable oil. Rub the meat with marinade and marinate for 5-6 hours in a cool place. This marinade is also ideal for cooking pork ribs in the marinade.

No less famous method of marinating pork in wine or beer.

Everything is very simple here: add 0.5 liters to any of the marinades written above. wine or light beer. This quick marinade and the meat marinates in it much faster. Usually 2-3 hours is enough and you have ready-made marinated meat in your hands. You can marinate for longer, but you will end up with a semi-finished product for adult cuisine; it is not advisable to serve such dishes to children.

Quite popular now method of marinating pork neck in mineral water with gas. No need to chase expensive varieties mineral water. The meat doesn’t care at all what kind of water is poured on it. Therefore, use a bottle of regular sparkling mineral water. Rub the meat with salt and ground black pepper, you can grease it with crushed garlic paste, cover it with lemon or orange slices and pour mineral water. You need enough water to completely cover the meat. It marinates quickly, just like in a wine marinade.

An exotic marinade for pork is soy sauce. Rub the pork neck with garlic and spices, without salt. Then pour in soy sauce and leave to marinate for 1.5-2 hours.

Mustard marinade for pork.

Mix 3 tbsp. l. sour cream or mayonnaise with 2 tbsp. l. mustard and 3 cloves of garlic. Coat the neck with mustard marinade and put it in a cold place for 2 hours, or better yet overnight.

An interesting marinade for pork neck is prepared from kefir and kiwi.

To do this, mix 0.5 liters of kefir with onion and peeled kiwi paste. Rub the pork neck with salt, spices and pour in the marinade. You need to marinate the meat in this marinade at room temperature, since it needs heat to marinate meat with kefir. If you leave the pork to marinate overnight, put it in the refrigerator.

So, the meat has been marinated, now all that remains is to choose which way and how to cook the pork neck.

In addition to the marinade, there is one more The secret is in cooking pork neck.

• Before marinating, a piece of pork neck can be stuffed or stuffed with onions, garlic, olives, pickles, lard, smoked bacon or any boiled vegetables to taste. To do this, in the pork neck, you need to make deep cuts inside the flesh with a knife and put the prepared products into them.
• And to prepare stuffed pork neck, make cuts across the piece, without cutting to the very end. The result will be a kind of book with pages. The thickness of the neck pieces is approximately 1.5-2 cm. Minced meat or filling is placed in these pages. The filling can be absolutely anything, it all depends on your imagination.

Pork neck recipes

Whole piece of pork neck baked in the oven

Ingredients:

• 1-1.5 kg pork neck
• Onions 5-6 pieces
• Pepper
• Mayonnaise, mustard

Cooking method:

1. Rub the neck with spices and salt.
2. Coat with onion marinade.
3. Place on a baking sheet in a baking dish.
4. Let marinate for several hours.
5. Before baking, coat the meat with mayonnaise and mustard, place in a hot oven and bake for 1.5-2 hours until cooked.

The neck is also prepared in a sleeve or foil. Marinate the pork in any marinade, then wrap it in foil or a sleeve and cook until completely cooked.

Steamed neck recipe

Steamed neck is prepared in two ways: a whole piece directly in a steamer, pressure cooker or slow cooker, or wrap the neck in foil and steam directly in it. Steaming pork neck time is about 60 minutes depending on the size of the piece of meat. Meat prepared in this way is considered practically dietary.

Pork neck baked in a slow cooker

Almost every advanced modern housewife has a multicooker. And here is a recipe for making a neck in a slow cooker. It's more like a pork roll with mushrooms recipe.

1. In the multicooker, turn on the “baking” mode for 60 minutes, add the pork neck. You can add 0.5 cups of water or the marinade in which the neck was marinated. Cook at closed lid.
2. After 30 minutes, turn the piece over to the other side and cook further. When turning the piece over, it is recommended to add chopped mushrooms, onions and heavy cream into the free space. Ready meat from a slow cooker is very similar to boiled pork.

And here is the promised one video recipe for pork neck roll.