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Pork neck: how to bake in the oven? Video
The pork neck is in deserved demand among housewives, as the dishes from it are juicy and tender. But the pork neck in the oven, baked in a whole piece, is especially good. It is not difficult to prepare it, while the appearance of the dish and the taste are so tempting that such meat will decorate any festive table.
– It is the pork neck that is definitely used, because the proportion of fat and meat is very correct in order to get juicy meat. It is this part that is usually used for barbecue. Only I advise, in the case of barbecue, not to spoil the meat with marinade.
The principle is this: you need onions, salt, black pepper, and I use the sumac spice. This is a rare spice from the Caucasus, it is sumac that gives the meat a vinegar taste, but does not “kill” the meat, as does ordinary vinegar or other acid – wine, lemon. For barbecue, the neck is cut into pieces, salt, black pepper, and onions are added. And sumac: 2 g is enough per kilogram of meat. It’s hard to get it, but this spice is very useful if you like barbecue.
Then the meat needs to be massaged. It is wrong to cook meat, pour it with some kind of marinade, and wait for it to work out, you must definitely massage it. Due to the massage, the fibers are broken, and the juice from onions, peppers and sumac passes inward and is fixed there, the meat is impregnated with it. If you make meat for barbecue in advance, you can then pour it with mineral water or milk and add 2-3 tablespoons of vegetable oil in order to enhance the effect of the marinade.
If you bake the whole pork neck in the oven, you will need marinating, but vinegar is best avoided. Pickle options are below in the article.
What is needed to cook pork neck
The main ingredient in this dish is the pork neck itself, weighing 1–1,5 kg, while the marinade for it can be different, as well as the methods of baking.
The first pickling method:
2-3 cloves of garlic pressed through a press
1 tsp. spices rosemary, thyme, black pepper
1 Art. l. olive oil
1 st. spoon of salt
Second pickling method:
1 Art. l. salt
2 tbsp. l liquid honey
1 tsp. spices marjoram and oregano
Third pickling method:
1 Art. l. salt
30 g lemon juice
pepper to taste
30 g of olive oil
All the ingredients of the selected marinade are mixed with each other, they evenly rub the prepared, washed and dried meat, after which it must be kept in the refrigerator for several hours
How to bake a neck in foil
Before baking the neck, it must be rinsed and pickled.
You can bake the meat immediately after processing with spices, but it will not turn out so fragrant.
If there is not enough time for marinating, stuffing the neck with garlic will help to add spice to the taste. To do this, punctures are made in the meat over the entire area with a knife about 2–3 cm deep, in each of which a thin slice of garlic is placed.
Then you should preheat the oven to 180 ° C and place a piece of neck in it, hermetically wrapped in foil.
The cooking time of meat is selected depending on its weight: an hour is enough for 1 kg, then for every 100 g, approximately 5 minutes are added for the piece in the oven.
A quarter of an hour before turning off the oven, the top layer of foil must be opened so that a golden crust forms on the meat.
It is easy to check the readiness of the neck: when piercing a piece of meat, a clear or slightly yellowish, but not bloody juice should stand out.
How to bake a neck in a sleeve
The baked pork neck in the sleeve turns out to be especially juicy; for its preparation, it is enough to place the meat in a special culinary sleeve.
To do this, you need to marinate the meat, put it in a sleeve, secure its edges and place it in a cold oven.
It is necessary to cook meat at a temperature of 180 ° C for an hour. When baked this way, the meat turns out to be tasty, tender and juicy, but without a crust. If you want to get the latter, then the sleeve will need to be opened at the top a quarter of an hour before turning off the oven.