You can open the way to the beloved's heart in different ways, but the most win-win option is the pork neck baked in the oven. Juicy, tender meat, moderately fat, with a delicious crust ... And the smell! This dish is also good because it is tasty both in hot and in cold form. It can be cut into thin slices and eaten directly from the refrigerator. It’s also easy to experiment with it, each time getting a new and unexpected flavoring bouquet.
Pork neck baked for the holiday
We take one and a half kilograms of neck (but you can also scapula or ham). First, thoroughly wash the meat. Then we make the edge of the knife on it frequent deep cuts. We clean ten cloves of garlic and cut each into 3-4 parts. They weighed meat, stuffing them into “pockets” piece by piece. A teaspoon of black pepper is combined with the same amount of salt and aromatic herbs (zira, tarragon, garam masala, suneli hops or others). With this mixture we rub a piece of meat on all sides and wrap it tightly in foil. We heat the oven to 180 degrees and put a baking tray with pork for an hour and a half. While it is baking, you can do the side dish. During this time, the meat should already be cooked, but the trouble is: because of the foil on it there will not be that coveted crust from which not only men go crazy , but also a significant part of the fair sex. What are we doing? That's right: remove the foil, water the meat with the resulting juice and continue to bake for another 20 minutes or half an hour. The fat, which is stacked from pork during the baking process, can serve as the basis of the sauce to the side dish.
Oven marinated pork neck
In this recipe, the meat is not stuffed with garlic, but pickled in it. The same amount - 10 cloves per one and a half kilograms of pork - is passed through a crush, mixed with salt, black pepper and your favorite herbs and spices. Hands rub the seasonings into the meat, cover the bowl with cling film and leave to soak for three hours at room temperature. Then we tightly wrap it in a sheet of foil, making sure that it does not tear anywhere. This is very important, because pork must be baked in its own juice. The recipe prescribes placing the parcel with meat in a preheated oven and cooking it at 210 ° C for an hour. We check the readiness by making a puncture with a knife: if it is not blood that is secreted, but juice, you can unroll the foil and let the neck brown for half an hour.
The pork neck baked in the oven will be even tastier if you act according to some secrets. It should not be put in a sheet of foil, but in a deep form and pour the marinade. The latter, of course, must be liquid. For example, you can chop the onion and generously sprinkle it with salt. You can also add juice from half a lemon, a spoonful of vegetable oil and several tomatoes cut into slices. Try a beer marinade: grate the meat with garlic, spices and salt, pour half a liter of hops. After two hours, you can bake. The pork neck baked in the oven will become tender, like whipped cream. Just add no more than two tablespoons of mustard mixed with three tablespoons of sour cream and 2-3 cloves of garlic.
Grilled meat
If your oven is junk, you can cook your neck in a simple frying pan. On a piece of meat we make cross-shaped incisions. Rub it with mustard, salt, pepper and minced garlic. Let stand for an hour, two or three. Heat a mixture of butter and vegetable oils in a frying pan, fry the neck on it, often overturning and pouring the allocated juice. When a beautiful crust appears, pour pork juice with half lemon. Sprinkle with herbs and garlic. Turn off, let stand under the lid. Fried pork neck served with steamed vegetables or rice.